Fuer mich eine der interessantesten Staedte in den USA, und nicht nur vom Food Standpunkt aus betrachtet, ist Seattle. Relativ jung, der Staat Washington ist gerade mal 100 jahre alt und ein Schmelztiegel von Europa, USA und Asien, erinnert die Gegend doch sehr an Nord-Europa ( Mehr als 20 % der Einwohner des Staates Washington sind deutscher Abstammung ). Das Essen ist auch spannend, und das weiss ich aus eigener Erfahrung. Wir haben dort mehr als ein Jahr unseres Lebens verbracht.
Einer meiner amerikanischen Lieblingskoeche ist Tom Douglas. Und der lebt in Seattle, hat dort fuenf Restaurants ( Dahlia Lounge, Etta's Seafood, Palace Kitchen, Lola, and Serious Pie )etabliert sowie mehrere Kochbuecher veroeffentlich. Vor einiger Zeit waren wir in Etta's Seafood essen. Neben dem Cedar Plank Salmon ( kalifornischer Wildlachs auf einer Zeder Holzplanke gegrillt ) ist mir besonders der Nachtisch Triple Coconut Creme Pie in Erinnerung geblieben, einer der Signatur Dishes von Tom. Das Rezept ist in seinem Buch Seattle Kitchen ( uebrigens absolut empfehlenswert ! ) und ich wollte es die ganze Zeit schon machen. Und letzte Woche war es soweit, es bildete den Abschluss des Zitronenmenues fuer unseren Freund Dave, unter anderem auch, weil der Tom Douglas als Koch ebenso mag.
Triple Coconut Creme Pie heisst es uebrigens, weil Kokosnuss im Teig, in der Fuellung und als Garnitur auf dem Pie ist. Und er muss blindgebacken werden.
| -========= |
REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: |
Coconut Pie Shell |
| Categories: |
Backen, Aufbau |
| Yield: |
9 Servings |
Ingredients
| 1 |
cup |
|
Plus 2 tablespoons all-purpose flour |
| 1/2 |
cup |
|
Sweetened shredded coconut |
| 1/2 |
cup |
|
(l stick) cold unsalted butter, cut into 1/2- |
| |
|
|
-- inch dice |
| 2 |
teasp. |
|
Sugar |
| 1/4 |
teasp. |
|
Kosher salt |
| 1/3 |
cup |
|
Ice water, or more as needed |
Source
| |
Tom Douglas, Tom Douglas' Seattle Kitchen |
| |
Edited *RK* 03/03/2005 by |
| |
Ralph-Peter Knauth |
Directions
1. In a food processor, combine the flour, coconut, diced butter, susjar, and salt. Pulse to form coarse crumbs. Gradually add the water, a tablespoon at a time, pulsing each time. Use only as much water as is needed for the dough to hold together when gently pressed between your fingers; don't work the dough with your hands, just test it to see if it is holding. The dough will not form a ball or even clump together in the processor-it will still be quite loose.
2. Place a large sheet of plastic wrap on the counter and dump the coconut dough onto it. Pull the plastic wrap around the dough, forcing it into a rough flattened round with the pressure of the plastic wrap. Chill for 30 minutes to an hour before rolling.
3. To roll out the dough, unwrap the round of coconut dough and put it on a lightly floured work board. Flour the rolling pin and your hands. Roll the dough out into a circle about 1/8 inch thick. Lift the dough with a board scraper occasionally to check that it is not sticking and add more flour if it seems about to stick. Trim to a 12- to 13-inch circle.
4. Transfer the rolled dough to a 9-inch pie pan. Ease the dough loosely and gently into the pan. You don't want to stretch the dough at this point because it will shrink when it is baked. Trim any excess dough to a 1- to 1 1/2 -inch overhang. Turn the dough under along the rim of the pie pan and use your finger to flute the edge. Chill the unbaked pie shell at least an hour before baking. This step prevents the dough from shrinking in the oven.
5. When you are ready to bake the piecrust, preheat the oven to 4OO°F. Place a sheet of aluminum foil or parchment paper in the pie shell and fill with dried beans. Bake the piecrust until the pastry rim is golden, 2O to 25 minutes. Remove the pie pan from the oven. Remove the foil and beans and return the piecrust to the oven. Bake until the bottom of the crust has golden-brown patches, 10 to 12 minutes. Remove from the oven and allow to cool before filling.
A STEP AHEAD
The dough can be wrapped in plastic and stored in the refrigerator for a day or two, or frozen for a few weeks. Also the dough can be rolled out and fitted into a pie pan, and the unbaked pie shell can be wrapped in plastic and refrigerated or frozen for the same amounts of time. Frozen pie shells can be baked directly out of the freezer, without thawing; the baking times will be a bit longer.
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| -========= |
REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: |
Triple Coconut Cream Pie |
| Categories: |
Dessert |
| Yield: |
6 to 8 Servings |
Ingredients
| H |
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 |
tablesp. |
|
All-purpose flour |
| |
|
|
L/4 cup (1/2 stick) unsalted butter, softened |
| H |
FOR THE PIE |
| |
|
|
One 9-inch Coconut Pie Shell (see recipe ), |
| |
|
|
-- prebaked and cooled |
| 2 1/2 |
cups |
|
Heavy cream, chilled |
| 1/3 |
cup |
|
Sugar |
| 1 |
teasp. |
|
Pure vanilla extract |
| H |
FOR GARNISH |
| 60 |
grams |
|
Unsweetened "chip" or large-shred coconut (about |
| |
|
|
-- 1 1/2 cups) or sweetened shredded coconut |
| |
|
|
Chunks of white chocolate (4 to 6 ounces, to |
| |
|
|
-- make 2 ounces of curls) |
Source
| |
Tom Douglas, Tom Douglas' Seattle Kitchen |
| |
Edited *RK* 03/03/2005 by |
| |
Ralph-Peter Knauth |
Directions
1. To make the pastry cream, combine the milk and coconut in a medium saucepan. Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture. Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.
2. In a bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (to keep them from scrambling) by pouring a small amount (about 1/3 cup) of the scalded milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over mediumhigh heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more. Remove the saucepan from the heat. Add the butter and whisk until it melts. Remove and discard the vanilla pod. Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools.
3. When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface. In an electric mixer with the whisk, whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape. Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie, or spoon it over.
4. For the garnish, preheat the oven to 35O°F. Spread the coconut chips on a baking sheet and toast in the oven, watching carefully and stirring once or twice, since coconut burns easily, until lightly browned, 7 to 8 minutes. Use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls.
ON THE PLATE
Cut the pie into 6 to 8 wedges and place on dessert plates. Decorate each wedge of pie with white chocolate curls and the toasted coconut.
A STEP AHEAD
If not serving immediately, keep the pie refrigerated, covered with plastic wrap. The finished pie should be consumed within a day. Prepare the garnishes just before serving. The coconut pastry cream can be made a day ahead and stored chilled in the refrigerator, covered with plastic wrap as described above. Fill the pie shell and top it with whipped cream and garnishes when you are ready to serve the pie.
IN THE GLASS
Mouscato d'Asti, a delicious sweet sparkling white Muscat from Piedmont
Who would have thought that this pie would be a best-seller twelve years in a row? We call it triple coconut cream pie because there is coconut in the pastry filling, coconut in the crust, and more coconut on top. To garnish the pie at the restaurant, we toast unsweetened coconut, which is available in very large, attractive "chips," and shave big curls of white chocolate over the top. You may be able to find unsweetened coconut chips or large-shred coconut in a natural foods store or in the bulk section of your supermarket. This recipe is adapted from our friend Jim Dodge's fine book American Baker (Simon & Schuster, 1987).
Ralph. Etwas Arbeit, aber einfach und schmeckt ganz toll. Prima vorzubereiten.
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