Here in Seattle we take advantage of every bit of sunshine we get, and fortunately in the summer we get a lot! It’s as if Mother Nature feels bad for dumping on us throughout the long winter, so she blankets us with sunny goodness for a few months to help us “forget” what’s inevitably around the corner.

So when the sun is out, so is the barbecue. Nearly every night we grill something up – which makes for little or no cleaning in the kitchen! Last night I celebrated my first harvest of heirloom baby lettuces from my garden. There’s nothing better than tender leaves tossed with a bit of good oil (we chose Walnut), an ever-so-light spritzing of lemon juice, and sea salt and fresh cracked pepper. We “garnished” our meal with these wonderful spicy bratwursts and onions we grilled.

Ahhh, summer in Seattle. “Tis a glorious thing indeed.

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Categories:	Uncategorized	Leave a Comment
Tags:	barbecueing • BBQ • bratwurst • grilled onions • grilling • heirloom lettuce • seattle • Summer

I apologize, I know I fell off the face of the earth there for awhile. Well, I wouldn’t say I left completely, I just fell into a large crevasse and I’ve just now climbed out. It was the conference I blame my absence on. And while it was a fabulous event (if I do say so myself!) it took all my attention away from you. But I’m back now and promise to share more with you daily!

We took some time Memorial Day weekend to recharge on our sailboat Miss Eulie. With gorgeous weather, water like oil,  and two Orcas to escort us along Alki beach, we sailed south to a little island called Hope. What more could one ask for!?

Once we anchored at Hope Island (a tiny, non-inhabited island packed with mollusks) we launched the dingy and paddled over to shore. Buckets and shovels in hand we were ready to go clamming! Initially, this was no easy feat. Most of the beach was hard pack making it almost impossible to dig. And how frustrating that was since we found siphon hole after siphon hole filled with geoduck! If you are not familiar with geoduck (pronounced gooey duck) it’s the largest and most expensive clam around. Indigenous to the Pacific Northwest, its name means “dig deep” in Nisqually Indian. And dig deep you must! These guys have exceptionally long siphons, the part for which they are most prized, and are found a good foot and a half or more below the surface. Finding a soft enough spot on the beach to dig was a challenge but we were successful and dug up three!

Admittedly, these are not the most elegant creatures. In fact, they are down right ugly and enough to make a girl blush. Let’s be frank and honest here, when the siphon is extended it’s not something you really want to stare at (or at least get caught staring at)!

But once you get past its unfortunate appearance you can embrace its delicacy for indeed, it is a delicacy. It has a sweet flavor that’s unparalleled. To me, this is not the clam meat that you want to throw in a creamy clam chowder, but rather in a simple preparation so as to enjoy its natural flavors. (We counted the rings on this one and found it to be 50 years old! They can live up to around 150 years!)

One of our favorite preparations is an easy ceviche. We sliced some up and let it “cook” in lemon and lime juice. If we’d had some fresh ginger on board we would have added some of that too!

I do believe my spirit has been renewed…

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Categories:	Fish & Seafood	Leave a Comment
Tags:	ceviche • clamming • clams • geoduck • sailing • seattle • Shellfish

As I mentioned in my post yesterday, I had the privilege of writing for the Seattle edition of Conscious Choice Magazine, and it was sad to see them close up shop a few weeks ago. I wanted to share my first article with you about a fabulous restaurant, The Bohemian, in my neighborhood of West Seattle.

Le Bohemian
Awaken your inner poet with provincial bites and vintage cocktails

Inspiration for The Bohemian, West Seattle’s new neighborhood restaurant, began years ago in France where Jason Rice, owner and chef, was taken by the uncomplicated Provincial foods, at once simple and well produced, yet impressive and culinarily advanced. As he puts it, “food that doesn’t need messing with.” Rice married that approach to a European café culture, specifically that of the Bohemian era of nineteenth century France where artists, musicians and poets led unconventional and alternative lifestyles. The Bohemian is aptly named with its rustic cuisine, Art Nouveau décor, and friendly unpretentious staff.

We sat down at the long bar and asked Eirik, master elixir-mixer and brother of Jason, to guide us through his inventive drink menu. I ordered the Lavender Lemon Drop ($8), a beautiful concoction complete with a house made lavender-infused honey swirled inside the glass. Had I not been in public I would have shamelessly licked out the honey, but I refrained and instead nibbled my way around the lavender sugared rim. Other beverages range from vintage cocktails, such as The Sazerac ($6), to Eirik’s Purple Passion ($9), a house-infused blueberry vanilla vodka.

This chef-owner is committed to providing foods that are seasonal, local and organic and blending them with world flavors that creates an eclectic, yet approachable menu. Specializing in small plates to share we ordered up an assortment. We started with his take on baña calda. Reflecting his rustic theme, this dish of whole roasted garlic cloves atop sun-dried tomatoes ($6) and served with a selection of artisan bread was beyond comfort on a cold evening. A Spanish white anchovy version is also offered (or $8 for both). To me, there is nothing better than smearing golden roasted garlic over a good piece of bread.

Jason was determined to restore or recycle as much of the original structure as possible during renovations on the charming brick building. If you order the delicious raclette (ranging from $10-$18 depending on size) you’ll find the scrumptious melted cheeses bubbling in a fire-hot cast iron Lodge dish resting upon a wood plank. That plank is a section of the original floorboards salvaged to incorporate into the dinner service.

The Bohemian’s twist on the standard American mac and cheese is a delicious eyes-roll-to-the-back-of-your-head smoked bleu, from Oregon’s Rogue Creamery, melted together with whole wheat pasta, spinach, caramelized shallots, smoked bacon and topped with a Pacific Northwest favorite of mine: hazelnuts, toasted and crushed.

For dessert, try a sorbet martini “du jour” with a splash of either champagne or navan vanilla cognac ($5-8) or one of his “candy shop treats” such as a farro biscotti ($1.25 each) or a dark chocolate trufflette (.25 each). Looking to cleanse your palate with something more savory, order up the chef’s selection of artisan cheeses served with fig compote, quince membrillo, fresh fruit and breads ($9).

Jason credits everything he learned about sustainability to Suzanne Cameron of Cameron Catering in Ballard where he worked as a chef. As a result, he is passionate about leaving as little footprint on our dear planet as possible. All cup and paper products for their to-go tea, coffee, and pastry service are corn-based, and all in-house paper products and food waste are composted. In fact, for a busy restaurant they take out only a few small bags of garbage a week, slightly more than the average family, and at week’s end the recycling bins are overflowing. Within 60 days, Cedar Grove, the company that handles his organic waste has converted the restaurant’s waste into useful compost. Their kitchen oil is also trucked away by Standard Biodiesel.

My bet is that The Bohemian will become a weekly destination for many West Seattleites, not just a place folks go once a month for a splendid meal, but the neighborhood place.

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Categories:	Restaurants	2 Comments
Tags:	conscious choice • seattle • the bohemian • west seattle

I had a brief stint writing for the Seattle edition of Conscious Choice Magazine, but unfortunately, like many other print publications they met their demise recently and closed their doors. I thought I would share my last article with you about a fabulous raw restaurant here in Seattle: Thrive.

And here it is…

I grew up eating what my brother and I used to refer to as “hippy food.” My mother made her own whole grain breads; fresh vegetable soups, which we’d begrudgingly eat for breakfast; dried fruit and roll-ups from her dehydrator; juices of every ilk from her juicer. We drank so much carrot juice we literally started to turn orange. Our snack-packs were an assortment of raw nuts, seeds, raisins and carob chips, what she called “fancy GORP” (good old raisin peanut). When all my friends were eating pot roast and potatoes my mom was piling our plates with a rainbow of fresh fruits and vegetables. Back then I didn’t appreciate the good foods she made us, all I wanted was Wonder Bread and American cheese sandwiches, but now I thank my mom for instilling in us such healthy eating habits. Today, I seek out those fresh nourishing ingredients.

In my quest for health and vitality (and the desire to look decent in a bikini this summer) I discovered Thrive, Seattle’s newest organic, vegan and raw foods restaurant. I’d always been curious about a raw food diet. I knew it was more than just nibbling on carrot sticks, but not much beyond that. So I ventured out to have a bite with chef and owner Monika Kinsman and learn more about the raw foodist way of life.

Monika started 5 years ago when her mother was diagnosed with lung cancer. To focus on healing, she attended the Hippocrates Health Institute in Florida, where she was given an enzyme-rich raw food diet. During a visit with her mother (now in remission and a raw foodist herself), Monika learned the health benefits of a raw diet and vowed to adopt the lifestyle. However, upon returning to Seattle she found little in the way of resources and education and soon forgot her pledge. Two years later, when her weight increased and her cholesterol skyrocketed to over 300 she said she had a wake-up call. “I asked myself, ‘What would 50 year-old Monika tell 25 year-old Monika?’” That’s when she started The Raw Network of Washington (www.rawwashington.org) to provide education, support and resources to both those interested in living a raw lifestyle and to raw foodists.

Then she went a step further and, in mid-December, opened the doors to Thrive. When I arrived two women were waiting for her to open and the 15 tables quickly filled. I sat myself down at the counter and, not knowing what to expect, told her I was in her hands. “It’s the new spa food!” she exclaimed proudly.

She started me off with two smoothies: the “Chocolate Coconutty” ($4/$6) a delicious concoction of fresh young coconut, cashews, agave, and cacao; and the “Shine” ($5.50/$7.50) a Piña Colada-tasting blend of coconut butter, coconut water, pineapple and agave. Heaven! I slurped on both, back and forth, unable to choose a favorite.
Next, I tried the “Hummy in my Tummy” ($8), a house-made hummus made with tahini, zucchini, and spices served with sliced veggies for dipping; and the “Crack-a-lackin’ ($7), a duo of ricotta dips -one spicy cashew and the other almond- with the best darn flax seed crackers I’ve ever tasted. I moved on to one of their non-raw dishes and sampled the “Awaken” ($7/$11), a hearty and comforting bowl of Bhutanese red rice and quinoa topped with kale, avocado, cucumber, nori, green onions, and herbs with a delicious sesame-ginger dressing drizzled on top.  Next stop, the “Oh Pastadoro!” ($12), a sauce of sweet organic tomatoes blended with herbs and spices spooned over long strands of zucchini “pasta” and topped with a flavorful almond ricotta. Simply divine!

Finally, dessert. And that’s when the skeptic in me reared its ugly head. “How do you do vegan raw dessert?” I asked. She smiled and placed in front of me two beauties. First, the customer favorite “Mocha Latte Yumminess” ($7), which was so dense with chocolatey goodness I was at a loss for words. Then came the new-on-the-menu “Tiramisù” ($7.50). Now, I lived in Italy and have had plenty of fabulous tiramisù and this was downright spectacolo!

After my feast I concurred with Monika – raw food is indeed the “new spa food.” Though I quickly learned it’s not just delicious food they are serving up, but also a loving community-oriented environment. Our moms taught us well.

Look for raw recipes on Foodista:

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Categories:	Veggies	9 Comments
Tags:	raw • seattle • Thrive

I grew up in a charming and picturesque resort nestled at the base of the beautiful Cascade mountain range in Central Oregon. The Deschutes river flows wide and calm through the resort, and nearby you’ll find the Little Deschutes tagging along like a younger sibling. So you can see it was aptly named Sunriver.

We moved there from the Bay Area when I was around five, my parents wanting a more wholesome place to raise their children. We frolicked in the lakes and rivers in summer and skied the powdery slopes of Mt. Bachelor in winter. Best of all, we drank crystal clear mountain water fresh and cold from the tap.

Some people say you can’t taste water, but after growing up with clean water I certainly can. Too often water tastes metallic, too “minerally,” or like you’re drinking a swimming pool. When your thirst needs to be quenched, that’s fine I suppose, but outside of Sunriver I prefer my water well filtered.

One thing I had never considered, until recently, is how the taste of water affects the flavors of food and wine. I don’t know why this never occurred to me. I mean, if you brush your teeth you know that then drinking a glass of orange juice is going to taste horrible. So why would it not dawn on me that salt, minerals, and chemicals in water could alter the flavor of the wine I so carefully selected?

I sat down with Chef Jason Wilson of Crush and Sam Giertz, CEO North America of Nordaq Fresh, for my first ever water tasting. Nordaq Fresh is a purification system that filters impurities and unwanted flavors from tap water while preserving the water’s natural salts and minerals. Sam suggested that I cleanse my mouth first with the Fresh water, so I swirled it around a bit. The best way I can describe this water is simply “neutral” – just the way I remembered my Sunriver water, only much better. I took another sip, then I tasted the nice chilled Chardonnay that Jason had selected. Very nice. I did the same with the tap water, then tasted the wine again. Good, but not great. I mean, it was a lovely wine, of course it would taste great, right? But I could definitely taste the difference. We repeated this process again and the distinction was remarkable. The flavor of the wine had much more pronounced depth than I could taste with just plain tap water.

It was like the water gave the wine Dolby surround sound.

In 2007, Thomas Keller was invited to attend a culinary event in Stockholm where he was first introduced to the Nordaq system. Seeing the potential for its application in his own restaurants he had the system installed in The French Laundry, Per Se and Buchon. Now, more fine restaurants around the U.S. are following suit and having the system installed.

But it goes beyond taste. Nordaq Fresh is  water with a conscious. Because the filtration system comes with water bottles (and beautiful sleek and sexy ones to boot) restaurants are significantly reducing the amount of glass they are recycling. Jason says he has saved roughly four thousand bottles per year (about five thousand pounds of glass) from recycling. Beyond that there’s the elimination of the transportation of bottled water from production plant to restaurant to recycling center.

To me, that alone makes everything taste better.

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Categories:	Environmental • Interview • Restaurants	3 Comments
Tags:	crush • filtered water • Jason Wilson • Nordaq • Nordaq Fresh • purified water • seattle • Thomas Keller • water

Last night we happily dined on wine and swine at Cochon 555, a culinary event that features 5 chefs, 5 winemakers, and 5 heritage pigs. Presented by the Taste Network, the six-city event is a friendly competition of local chefs created to benefit The Endangered Hog Foundation and raise awareness for the Neighborhood Farmers Market Alliance and the Good Farmers Fund.  The Endangered Hog Foundation is helping to preserve nine critically endangered hog breeds in the US. through breeding protocols, genetic research, placing pigs on family farms and developing a market for heritage pork.

To put it bluntly: we porked out! All 5 chefs did such a fabulous job it was difficult to decide who knocked it out the park. I’ll give you highlights of some of what I thought were the evening’s “wow” dishes, but first let me introduce the breeds of pigs featured:

Berkshire-Duroc from Whistling Train Farm. The Berkshire breed, originally from the English county of Berkshire, is said to be “Britain’s oldest pig breed.” The Berkshire-Duroc cross-breed is rich and creamy with a slight nutty flavor.

Duroc from Good Farm. The breed originated from two strains of hogs from New Jersey and New York in 1830. The Duroc is a purebred with fatty flecks in its muscles making it tender, juicy and mild.

Red Wattle from Holthaus Farm. Because its meat is colorful and tender the Red Wattle is often referred to as a cross between beef and pork. (Two pigs in the competition were Red Wattles).

Berkshire from Newman Farms. The Berkshire has brightly colored meat that is heavily marbled. Like the cross-breed above, it is rich and creamy with nutty hints.

When we arrived we were greeted with glasses of sparkling wine from Elk Cove Vineyards then, I spied a big bowl of chicharrones from 4505 Chicharrones. It’s no wonder my liver is screaming at me today as I’m quite certain I ate a whole pig’s worth (regardless, I’m tempted to order these in bulk). Ever so light and crisp and dusted with a bit of spice these nibbles were absolutely divine. We also noshed on potato chips with creme fraiche and caviar (shown above). Out of this world! Both were the perfect treat to start the event.

The crowd was in full force in the main tasting hall, so I didn’t get details on every dish, but I’ll do my best to describe what the chefs prepared. Our first taste was bologna sandwiches from The Corson Building’s Matt Dillon. Beautifully crafted pistachio studded mortadella folded into soft white bread. We also tried a lovely pork soup with kale and a country-style pâté with marmalade.

We moved on to the station of John Sundstrom from Lark where we had an amazingly juicy and oh so yummy smoked pork served with a delicious demi glace and hush puppies. Had i not been saving myself for the other features I would have hung out for seconds…even thirds.

Tamara Murphy from Brasa had tasty (and darling!) pig-shaped cookies made super-duper flaky from pig lard – move over Crisco! We also sampled a lovely trio of pâté. Mmmm..

Anthony Hubbard of CHOW Foods – this is where we really, well, chowed down. Not only did Anthony have a huge “swine shrine” but he prepared about 5 beyond delectable dishes. His passion and hard work clearly paid off as he was the winner of the evening. First, we had a Chilled Pork Belly Consommé With Brain Mousse. Now, I know what you’re thinking, and I was hesitant at first (having never tried brain), but it was out of this world. Not only was it the most unique and clever (I was going to say “brainy”) thing served that night, but it was perfection in a tiny cup. The brain was a cloud of light and creamy mousse, something I never would have guessed was brain. I feel so much smarter now!

Another CHOW favorite of mine was a Milk Braised Pork Loin With Gorgonzola Mousse. I absolutely love anything braised in milk as it comes out utterly moist and tender. I think I heard angels singing when I ate this dish.

What surprised me the most was that I fell in love with the Bourbon and Bacon Ice Cream served in a bacon cone and sprinkled with bacon bits. Seriously, folks, bacon is the reason I have never suceeded at being a vegetarian. This little dessert was one of those foods where the devil on your shoulder clearly drowns out the angel: “Do it, eat it! Eat more!” Madness, pure delicious madness.

Last on our pig-out tour was a visit to Jason Wilson from Crush. Unfortunately for us he was so popular he ran out of what we heard was roasted pork (?). But what we did have was pork sausage rolled in a bacon tapioca powder. Holy cow, I mean, pig! Simply fantastic!

The Washington wines that we tasted throughout the evening were K Vintners (one of my favorite Walla Walla wineries), McCrea Cellars, Fidelitas, Cadence Winery, and Buty. All were pouring liquid dreams.

It was a lovely evening of porking out and I would definitely attend again. Although I have to say, I’m  going vegetarian for a solid two weeks after that culinary debauchery.

There are more Cochon 555s coming your way: next stop is Boston, but check their schedule for a city nearest you. Fun times and for a great cause!

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Categories:	Events • Meat & Poultry • Restaurants	2 Comments
Tags:	Brasa • chicharrones • CHOW • Cochon 555 • Corson Building • crush • culinary event • heirloom pork • heritage pork • lark • pig • pork • Restaurants • seattle • Seattle events • taste network • washington wineries • washington wines

Put down what you were doing, grab a glass of wine or cup of tea, take a cleansing deep breath, and have a seat. Are you with me? Good. We all need to slow it down a bit more now and then, don’t we? Now let me tell you about a wonderful book I just finished, then I want you to read it too. You’ll thank me for telling you about it.  It’s one of those books that you just don’t want to end. The kind that makes you want to slowly relish in the flavor of a perfectly ripe and beautiful tomato or stand at the stove and lovingly stir a pot of polenta.

That book is The School of Essential Ingredients, written by Seattle author Erica Bauermeister. The story is about Lillian, a 30ish chef and restaurateur who teaches a series of evening cooking classes. Her desire is to inspire in her students a love and respect for both food and life. We follow the lives of eight students who, for various reasons, come to take Lillian’s class. Soon you’ll find yourself  hoping the smells of her kitchen will waft through your book or wishing you could hold the hand of a heartbroken husband.

I was fortunate to have had the opportunity to sit with Erica and talk about her wonderful book, food and cooking, the joy of preparing and sharing a good meal with those we love, and life in Italy – a place where both of us have lived. What I learned from her is this: time is the essential ingredient, something we should savor, love and respect.

As Lillian says, “…every meal you eat, you eat time – the weeks it takes to ripen a tomato, the years it takes to grow a fig tree. And every meal you cook is time out of your day…” I’ll certainly be relishing in my food from now on!

Erica shares with us a recipe from one of Lillian’s students, Tom, who learned from her how the simple making of a pasta sauce from scratch can heal the heart.

Tom’s Pasta Sauce

2 T olive oil
1/2 chicken bouillon cube (Knorr – the large, soft kind))
1 cup onion, chopped
2 large garlic cloves, minced
1 lb ground Italian sausage
1/4 cup milk
1/4 cup red wine
28 oz can whole tomatoes (drained)
1 cup tomato sauce (more if you want)
salt
pepper
grated parmesan cheese (optional)
penne pasta (for eight servings)

In a large saute pan, heat olive oil on low heat until bubbles form.  Crush the half bouillon cube into the oil and mix thoroughly, then saute onion for 2 minutes.  Add garlic and saute until translucent.  Add ground sausage and cook under medium heat until meat is no longer pink.  Add milk and simmer until absorbed.  (Don’t worry if it looks strange at first; it will mellow the wine and make for a wonderful, lush sauce.)  Add wine, simmer under low heat until absorbed.   Drain can of whole tomatoes, then crush in a Cuisinart or chop finely by hand.  Add tomatoes and tomato sauce to meat.  Salt and pepper to taste.

Cook on low heat for 1-3 hours, covered if you want a rich, but slightly thinner sauce,  uncovered if you want a thicker sauce and the smell to roam through your house.

Place penne pasta in large pot of boiling water.  Cook until al dente.  Drain and place in large serving bowl.   Ladle sauce over pasta; top with grated parmesan cheese if desired.

Yield: 8 servings

NOTE: if you’re lucky enough to be in the Seattle area you can find Erica at the following book signing event. I highly recommend it!

WIDE WORLD BOOKS
Tuesday, February 3 7:00 PM
4411 Wallingford Avenue North #A
Seattle, WA 98103
Talk, Q&A and Signing

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Categories:	Chefs • Cooking tips • Interview	2 Comments
Tags:	author interview • book • erica bauermeister • Interview • seattle • Seattle author • World Wide Books

Nestled in a little cubby hole-sized piece of Pike Place Market is the Market Grill, one of our favorite stops for fresh-out-of-the-water salmon sandwiches. Grilled to perfection, the salmon (or halibut or shrimp) is generously packed into a toasted baguette along with lettuce, tomato, grilled onions and a tasty rosemary mayo.

These sandwiches are so good locals will even brave the cruise ship crowds to get one!

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Categories:	Fish & Seafood	8 Comments
Tags:	foodis • grilled salmon • Market grill • pike place market • salmon • sandwiches • seattle

I admit it’s an odd thing, but I get as much pleasure out of discovering some new spice as I do buying a cute pair of shoes. Crazy, I know. It’s a strange rush. The quick little inhale when you spy those perfect heels and the excitement when they fit like a glove. It’s the same with spices. Like when I saw this amazing salt for the first time at World Spice, our favorite spice shop in Pike Place Market. I literally got giddy with excitement.

This black Mediterranean salt is less flake-shaped but rather more like itty-bitty pyramids. It truly is fascinating. Coated in charcoal it becomes white when wet (or licked off as I discovered!) It has a mild flavor, which makes it pair nicely with practically any food (we sprinkled it on top of paté and a lamb shepherd’s pie). And, of course, makes a striking presentation! Like tiny ancient ruins sitting on top of your food.

Hmm, makes you wonder from where the Mayans got their inspiration for Chichen Itza.

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Categories:	Seasoning & Spices	5 Comments
Tags:	black lava flake salt • black salt • Food • foodista • pike place market • pyramid salt • salt • seasoning • seattle • world spice

Imagine…it’s the holidays and you and your guest have all stuffed your bellies to bursting point on delicious fare. But wait…there’s always that one little spot in the corner of everyone’s tummies that miraculously have room for one more course.

Dessert.

If the only sound you want to hear after your boisterous holiday dinner are sublime moans, then here is the pie to do just the trick.

Triple Coconut Cream Pie
Adapted from Tom Douglas’ Seattle Kitchen

For the coconut pastry cream:
2 cups milk
2 cups sweetened shredded coconut
1 vanilla bean, split in half lengthwise
2 large eggs
1/2 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
1/4 cup (1/2 stick) unsalted butter, softened

For the pie:
2 1/2 cups heavy cream, chilled
1/3 cup sugar
1 teaspoon pure vanilla extract

For the coconut pie shell: see recipe and instructions below.

Combine the milk and coconut in a saucepan. Scrape the seeds from the vanilla bean and add both seeds and pod to the milk mixture. Heat over medium-high heat until it almost comes to a boil.

In a bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (keep them from scrambling) by pouring a small amount of the hot milk to the egg mixture while whisking. Then add the warmed egg mixture to the saucepan. Whisk over medium-high heat until the cream thickens and begins to bubble. Continue to whisk until very thick, about 5 more minutes.

Remove from heat and add the butter, whisking until it melts. Remove the vanilla pod (I like to gently rinse it off and put it in sugar for later use!).

Transfer the cream to a bowl and place over a bowl of ice water. Stir occasionally until chilled. Once cooled, place a piece of plastic wrap over the surface of the cream to prevent a crust from forming. Refrigerate until completely cooled (it will thicken as it cools).

Once chilled, fill your pre-baked pie shell with it, smoothing the surface. Using an electric mixer whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase speed to high until stiff peaks form. Spoon or pipe the whipped cream over the entire surface of the pie.

For the garnish, sprinkled toasted coconut chips and shaved white chocolate curls (use a vegetable peeler to create the curls).

Coconut Pie Shell

1 cup plus 2 tablespoons all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup (1 stick) cold unsalted butter, cut into 1/2 inch cubes
2 teaspoons sugar
1/4 teaspoon kosher salt
1/3 cup ice water, or more as needed

In a food processor, combine the flour, coconut, diced butter, sugar, and salt. Pulse to form course crumbs. Gradually add the water while pulsing. Use only as much water as needed for the dough to hold together when gently pressed between your fingers. You don’t want to work the dough with your hands; you just want to make sure the dough is holding. The dough will be quite loose.

Place a large piece of plastic wrap on the counter and dump the coconut dough on top. Pull the edges of the wrap around the dough, forming a rough flat round. Chill for 30 minutes to an hour before rolling.

Once chilled, unwrap the dough and place onto a lightly floured surface. Using a floured rolling pin, roll out the dough into a 1/8-inch thick circle. Add more flour if the round sticks to the surface. Trim to a 12- to 13-inch circle.

Transfer dough to a 9-inch pie plate. Ease the dough into the plate. Take care to not stretch the dough as it will shrink during baking. Trim any excess dough to a 1- to 1 1/2-inch overhang. Turn the dough under the edge of the pie plate and flute the edge with your finger. Chill at least one hour before baking. This will help prevent shrinkage during baking.

Pre-heat oven to 400 degrees F. Place a sheet of foil or parchment paper in the pie shell and fill with pie weights (or dried beans) to prevent bubbling. Bake 20-25 minutes until golden. Remove the pie weights and foil and continue to bake another 10-12 minutes, or until the bottom of the crust has golden brown patches. Allow to cool before filling.

Note: The dough can be made ahead and stored in the refrigerator for 1-2 days, or in the freezer for a few weeks.

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Categories:	Baked Goods • Cookbooks • Cooking tips • Entertaining • Holiday • desserts	10 Comments
Tags:	baking • coconut • coconut cream • Dessert • Food • foodista • holidays • pie • seattle • Sweets • tom douglas • triple coconut cream pie