All posts tagged: delicious

Easy coconut cake

Very Easy Thai Coconut Cake

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Let me tell you about my love story with a Thai Coconut Cake. There is a little hole-in-the-wall Thai restaurant in Atlanta called Little Bangkok. My husband David and I have dined there for years. The owner happens to be one of my friends’ aunt. David and I love their chicken coconut soup, the curry duck, the pad thai, etc. The food is delicious so we rarely save room for dessert. One afternoon, I took my friend Rachelle there for her birthday. We ordered the Thai Coconut c=Cake to celebrate the occasion. She and I were planning to share a piece, but I think I ate it all before birthday girl could get to it. The cake was so moist that it basically dissolves in your mouth. The whipped topping was light and airy. The cake itself felt velvety and fluffy, with just a light hint of sweetness. It was truly addicting. In fact, I went back and ordered the entire cake. I’ve been back a few more times to order this little piece of heaven. …

Pâté Chaud

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After their colonization in Vietnam, the French left behind their love for bread, butter, pastries, etc. Overtime, Vietnamese cooks use their own adaptations of regional ingredients and create a fusion of French Vietnamese dishes that we all know and love today. Popular above all is the famous french baguette sandwich, the banh mi. From food trucks to Michelin star restaurants, banh mi is winning over America like mason jars have won their place at the dining room table. However, looking past the banh mi stand in most Vietnamese bakeries, you will find banh mi‘s less glamorous cousin, the pâté chaud. In French, pâté chaud literally means “hot pastry pie.” These savory puff pastries are so easy to make, and oh so delicious! INGREDIENTS 1 lb of ground pork 11 oz of pâté (You can make your own, or buy the canned pâté. I used 4 small cans.) 3 boxes of frozen puff pastries sheets (You can find these in the freezer aisle of your grocery store, next to the frozen desserts. I used Pepperidge Farm brand) 3 …

Country Captain

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I was first introduced to Country Captain from a Throwdown with Bobby Flay episode from The Food Network. Flay went head to head(s) with the charming, dorky, Lee brothers, Ted and Matt Lee. A few Google searches and one Amazon purchase of their  book, The Lee Bros. Southern Cookbook, later,  Country Captain is now a frequent dish in our kitchen. Chicken thighs are lightly browned in bacon fat, then bake in tomato sauce with bell peppers, onion, currants, and a mix of curry and garam masala, served over steamed rice. This delicious dish is easy to make, and tastes even better the next day as leftover. This James Beard award-winning cook book, by the way, is a must have for your book collection. Recipe courtesy of the Lee Brothers and Food Network. INGREDIENTS 1/2 cup chicken broth 1/2 cup dried currants or raisins 1 tablespoon curry powder 1 tablespoon garam masala 1 1/2 teaspoons kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/4 pound slab bacon or fatty country …