CoCoNut PorTeR Chocolate Cake with Toasted Coconut Frosting

CoCoNut PorTeR Chocolate Cake - A new favorite

  There is a reason I avoid baking, it is just dangerous you see.

This recipe is a prime example. It has taken me months to actually bake this, mulling it over and summing up my courage. Not that this is a difficult recipe -- not in the least, it is the rich decadent calories and overindulgent caramel goodness that was destined to send me into a food coma that I was trying to avoid. No so good on the will power when it comes to chocolate cake, it seems.

For as long as I can remember, either my Mom or Dad would bake a German's Chocolate cake for special occasions, mostly birthdays. Four tiers high with the coconut frosting dripping from each layer, the outside surrounded by freshly whipped cream.  If I was lucky, there might be left overs for breakfast. Occasionally my son will make it his special request, because he loves the cake that Grandpa made. So the tradition lives on. But that is a very time consuming BIG cake. Couldn't I find something a little different?

The inspiration came a couple of years ago when I first tasted the rich, creamy porter at the Maui Brewing Company in Hawaii. Inspired by beer, really? Why not, you may have heard of Guinness Chocolate Cake, that Nigella Lawson created and well loved since the 2004 reprint in the New York Times.  So why not make a tropical twist to this dense, chocolaty and decidedly decadent chocolate cake. Toasted coconut, required. Premium cocoa powder, of course. Quirky Hawaiian Porter Beer, why not! While the frosting might remind you of the German's favorite, cooking the caramel mixture a bit longer to deepen the flavors and toasting the coconut takes it out of the familiar and into something fresh and new. Aloha my friends.

Do you dare to indulge?

Click Read More for full recipe

660 Curries* -- Courtesy of Tastespotting

by Raghavan Iyer, IACP Award-Winning Teacher of the Year

I often visit Tastespotting for inspiration, both culinary and photographic.  It is amazing the creative collection that the world of foodies create and share with each other. So much to see and read about I often find myself noodling away time scanning the gallery and thinking, hmm that looks good!

What a surprise that my comment was the winner for the 660 Curries by Raghavan Iyer Giveaway. Kismet is what I call it. I have been stretching my world tastes in the kitchen and this lovely encyclopedic volume is a welcome guide. I am so excited, just browsing quickly, right after ripping open the package, reading the sweet note from Tastespotting  Sarah, and seeing the wealth of flavors before my eyes.

You can bet you'll be seeing my efforts and review here. Saucy & Sensational it says on the cover.... Thanks Tastespotting!

Thanks Tyler! Summer Ratatouille with Feta, Green Olives, and Almonds

An adaptation of Tyler Florences popular Ratatouille Recipe

This is the recipe that drove me to San Luis Obisbo to stand in line for an hour, in the heat, to meet Tyler Florence at Savor the Central Coast.

Ratatouille, really. Isn't this just stewed summer vegetables in tomatoes and garlic? Richly Mediterranean flavors of summertime, sunshine and herbs, with origins from Occitan Provença, southern France. This dish is replicated in Catalonia, Spain and Majorca with different names. If you were to do a quick Google search, over 19 million linked results appear, including references to the adorable Disney movie with the same name. This, amongst other random thoughts crossed my mind as I waiting patiently in line for Tyer's book signing, holding my new copy of his latest release Tyler Florence Family Meal and chatting up the nice couple from San Jose next to me in line. 

So, what do you say to a celebrity author when you get a chance to exchanges a few words?  All the cliches ran through my head and I desperately did not want to just gush, "I love your work!" So, my mind came back to this ratatouille recipe he had posted on foodtv.com. Traditional in nature but made with extraordinary topping of almonds, feta and green olives. This is the recipe that got me hooked on Tyler's cooking aesthetic. A bit of creativity enhances the underlying tomatoey, garlic, herby goodness in an authentic way. The way a great chef shows restraint but still brings his personality to the dish. And as for popularity, seaching this recipe title comes up with nearly 8,000 references! You know it is a hit.  

Rushing in after a cooking demonstration ran long, Tyler settled into the author's area. Quickly a glance at his phone, a sip of water and he began the business of signing in the stifling heat of the main tent. As I waited, I was happy to observe the interactions. Tyler was genuine, gracious and engaged with each person he met. So, in my couple of minutes, we talked eggplant, creativity and yes, I did gush. 

Tyler Florence at Savor the Central Coast, San Luis Obisbo, CA

Click Read More for my adaptation and links to the original recipe.