I have enjoyed the tasty food of the holidays in the last few weeks. But today, I was craving something different. I love gut busting rich food but today I wanted spicy with a sharp chili heat. So I made:
I threw in some cubed eggplant that my brother in law left when he visited. It was exactly what I wanted, spicy and comforting.
So I use the library a LOT. One of the things I have really enjoyed is borrowing cookbooks. I get to flip through, try a recipe and return the book. There have been a few cookbooks I liked so much that I actually bought them after I returned them from the library.
The Gift of Southern Cooking was a book that I just liked reading. It was interesting to hear how an old school cook and a chef had a meeting of minds.
Eating Korean was reliving my childhood. It is also interesting to see how as immigrants we adapted to our surroundings.
Pat Conroy writes wonderfully overwrought Southern prose. I enjoy his books as a lovely beach read. This cookbook was much more like an autobiography. Also, interesting fact, Pat Conroy lived in Dunwoody, Georgia.
I make pot roast in the slow cooker. It is one of the first things I learned how to make. I actually use the Lipton powdered soup mix recipe. To change it up, I used different root vegetables. A rutabaga is like if a potato made out with some horseradish but did not do the deed.
It cracked because I did not wait long enough to let it cool completely.
Normally, I like to make a dessert the night before it is served but that did not happen. Also, THIS IS A CHEATER CAKE! I used cake mix. Yeah, I admit it. I like to bake cakes all the way back from flour but I was short on time. I did make the frosting all the way back from sugar, though.
But I did doctor this cake to make it Italian Cream Cake-esque.
Cracked Italian Cream Cake
For the cake
White cake mix
1 cup buttermilk
1/4 cup praline liqueur
1/3 cup oil
3 ounces shredded coconut
Additional 1/4 cup praline liqueur
For the frosting
1 8 ounce block of cream cheese at room temperature
1 stick of butter at room temperature
1 pound powdered sugar
3 tablespoons praline liqueur
3 ounces shredded coconut
Make the cake based on the box instructions but instead of the water use the buttermilk and liqueur. Add the coconut when the cake is well mixed. Bake the cake in two pans according to the instructions.
When the cakes are done, let them cool completely (I did not follow this step.) Brush them with the 1/4 cup of praline liqueur.
While the cake is cooling, make the frosting. Take a hand mixer and combine the butter and cream cheese until it is well whipped and fluffy. Sift the sugar in and use the mixer to whip it up. Add the praline liqueur and whip it up too.
Frost your cake and add the pecans and shredded coconut to decorate. I let my three year old do the coconut. She said it was funny but kinda good cheese.
I really like the Barefoot Contessa. Her recipes always work and I always garner complements on them. This recipe I actually made for the first time and I changed it up, I added shrimp. It was moan inducingly good.
I am a tiny Asian woman trying to navigate the Deep South. I have a profound love of all things deep fried.
I married a man seven years my junior (WHO IS THE ROCK STAR! JAYUUH!)
I have a well developed sense of humor and a poorly developed sense of spacial relations.
I share too much, which is why I need to blog to edit before I over share with people how often I poop and how I saw my first gray hair at 24 AND IT WAS NOT ON MY HEAD.
I had a child on February 2007 I had another child in October of 2011. My life has not been the same. It has gotten a lot better.
If you wish to contact me email me at minjenah at gmail dot com. I will respond, eventually.