Coconut Pastry Cream

1 cup coconut milk 1 cup half-and-half 1 vanilla bean, split and scraped 4 egg yolks 1/2 cup sugar 1/4 cup cornstarch 2 teaspoons vanilla 1 1/2 cups coconut  whisk sugar and cornstarch together in a bowl.  Add eggs and whisk until smooth. Place coconut milk, half and half and vanilla bean in a saucepan. Heat to simmering. Ladle out about 1/3 of the liquid and stir into the egg mixture. Pour egg mixture back into saucepan and heat, stirring constantly until it boils.  Let boil for 1 minute stirring all of the time. Pour through a strainer into a bowl and stir in vanilla and coconut. Place plastic wrap over custard so that it is touching the surface. Refrigerate overnight.

Chiqui's Ice Water cake

I quote the recipe in its entirety from my old favourite, the long out-of-print A World of Baking by Delores Casella, page 14. (Published by David White, New York, 1969).” 

ICE WATER WHITE CAKE 

The lady who gave me this excellent recipe called it "Sweet Water Mountain Cake." We find that it makes a very good tiered cake. If multiplied five times, the recipe will make a 3-tier cake, with a 4-inch, an 8-inch, and a 12-inch layer. It also makes very good cupcakes, and a good loaf cake. With the exception of the water, which should be ice cold, all ingredients should be at room temperature. 

• 3 and 1/4 cups sifted pastry or cake flour 
• ½ teaspoon salt 
• 4 teaspoons baking powder 
• ½ cup butter or margarine 
• 2 cups superfine granulated sugar 
• 1 and ½ cups ice water 
• 1 teaspoon vanilla extract 
• 1/4 teaspoon almond extract (optional) (I used ½ tsp. almond extract) 
• ½ cup (about 4) egg whites 

Sift the flour with the salt and baking powder. Cream the butter or margarine and gradually add 1 and ½ cups of the sugar. Beat until mixture is light and fluffy. Combine ice water and flavourings. Add sifted dry ingredients to the creamed mixture alternately with the ice water, beginning and ending with dry ingredients. Beat until smooth, but do not overbeat. In another bowl, beat the egg whites until foamy, gradually beat in the remaining ½ cup sugar, and beat until stiff and glossy. Very carefully fold this meringue into the batter, folding just until no traces of white can be seen. Turn batter into 2 9-inch round layer pans that have been buttered and floured. 

Bake in 350 degree oven for 25 to 30 minutes, or until cake tests done. Cool in pans for 5 minutes before turning out onto racks. Fill and frost as desired. 

Mexican Rice

Ingredients:

•  2 Tbsp neutral oil like canola or extra light olive oil

• 2 standard cups of long grain enriched white rice

• 2 Tbsp tomato bouillon with chicken flavor

• 2 Tbsp better than bouillon chicken base

• 3 cups water, boiling

• 1/2 tsp salt

• 4 oz roasted green chiles (I like 505 Southwestern medium)

• 3 cubes of Dorot frozen garlic 

Preheat dutch oven on medium heat, then add oil to heat until shimmery. Add rice and stir to coat each grain. Saute rice grains for 3-5 minutes on medium heat until opaque. Add tomato bouillon, chicken base, and salt and saute until fragrant. Add green chiles and garlic, being careful not to scorch. Then add boiling water and deglaze the bottom of the pot, stirring constantly. Once the water is thoroughly incorporated, reduce heat to Low (i use 3) and cover, cooking for 20 minutes.