It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Homemade coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Kate Williams will show you how.
Coconut is the new pomegranate, prized not only for it’s flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.
I haven’t made a coconut cream pie or tart in years. After discovering Tartine’s velvety indulgence, I figured what was the point. How could I replicate their flaky crust topped with a layer of dark chocolate and caramel (and, I think, a few flecks of fleur de sel?) and then crowned with a rich coconut pastry cream? And then something happened. I began to crave coconut cream but was too busy and lazy to drive across the bridge to purchase one from Tartine. So, with Easter only a few days away and a holiday dessert in order, I decided I would create my own coconut concoction — something that reminded me of the sweet perfection available across the bay, but different enough that I wouldn’t constantly compare my tart to it.