Triple Coconut Cream Pie (Tom Douglas)
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 T sugar 3 T flour 1/4 cup butter, softened For the Pie: One 9-inch Coconut Pie Shell, prebaked and cooled 2 1/2 cups heavy cream, chilled 1/3 cup […]
Coconut Pie Shell (Tom Douglas)
This is for Tom Douglas’ Triple Coconut Cream Pie 1 cup plus 2 T flour 1/2 cup sweetened shredded coconut 1/2 cup cold butter, cut into 1/2-inch dice 2 tsp sugar 1/4 tsp kosher salt 1/3 cup ice water, or more as needed 1. In a food processor, combine the flour, coconut, diced butter, sugar, […]
Couscous pilaf
Serves 4 to 6 as a side dish. Published February 1, 2005. For the fluffiest texture, use a large fork to fluff the grains; a spoon or spatula would destroy the light texture. Specialty markets may carry couscous of varying size, but stick to the classic kind. Other sizes require different cooking methods. Ingredients 4 […]
Moroccan chicken
Bone-in chicken parts can be substituted for the whole chicken. For best results, use four chicken thighs and two chicken breasts, each breast split in half; the dark meat contributes valuable flavor to the broth and should not be omitted. Use a vegetable peeler to remove wide strips of zest from the lemon before juicing […]