Welcome! Login | Register
 

Protect Clean Water Necessary for Good Health and Strong Economy—Two decades ago, Boston Harbor was widely considered…

The Scoop: RI GOP Blasts Raimondo/Reed Commercial, Lynch Called for Pierson Resignation, and More—Welcome back to The Scoop, the 4 p.m.…

RI’s Best Upscale Pizza Places—We begin our two-week look at Rhode Island's…

Child Death Resulting from Staphylococcus Aureus Sepsis Associated with Enteroviral Infection—The Rhode Island Department of Health has confirmed…

Providence Ranked Worst City for People with Disabilities—Providence was ranked the worst city for people…

NEW: Three RI Schools Named National Blue Ribbon Schools—The U.S. Department of Education has honored Barrington…

NEW: RI Republican Party Chairman Files Board of Elections Complaint Alleging Finance Violation—Mark Smiley, the Rhode Island Republican Party Chairman,…

It’s All About Education: Chronic Absenteeism’s Effect on Learning—One of the biggest challenges in our schools…

The Scoop: Fung’s Plan to Reform Taxes, Gorbea Adds to Campaign Team, and More—Welcome back to The Scoop, the 4 p.m.…

Chef Walter’s Flavors + Knowledge: Braised Chicken Agrodolce with Dried Plums—Agrodolce (pronounced "agro-dolchay") is an Italian term for…

 
 

Chef Walter’s Flavors + Knowledge: Coconut Macaroons

Wednesday, March 05, 2014

 

Delicious and succulent, coconuts macaroons are a favorite United States treat. Originating in Scotland, the coconut macaroon is a version of the macaroon, a tender, delicate type of cookie. Shredded coconut fills the coconut macaroon with a delicious flavor and interesting texture.

Coconut Macaroons

Ingredients

  • 4 large egg whites
  • 1/2 cup sugar
  • 3 cups dry unsweetened grated coconut
  • 1 vanilla bean
  • 1 teaspoon grated lemon rind
  • 1/4 cup sour cream
  • Garnish: chocolate curls optional

 

Directions

  • Combine egg whites and sugar in top of double boiler; cook, stirring constantly, over hot (not boiling) water, until sugar dissolves and egg whites are warm. Pour egg mixture into a large bowl; whip until stiff.
  • Put coconut in a separate large bowl. Cut vanilla bean in half lengthwise; scrapes seeds, and adds to coconut, stirring until blended. Stir in lemon rind and sour cream.
  • Fold egg white mixture into coconut mixture. Shape mixture into small mounds (1 1/2 inches in diameter) on a baking sheet lined with parchment paper.
  • Bake at 350° for 10 minutes or until macaroons just begin to brown. Cool completely on wire racks. Place macaroons on a serving plate. Garnish, if desired.

 

Note: Use a small ice-cream scoop to make evenly shaped cookies.

 

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well”. www.chefwalter.com / http://www.chefwalter.blog.com/

 

Related Slideshow: 5 New Food Trends to Try in 2014

Prev Next

Upscale Chefs go "Downscale"

It's an incredible expense of time and money to be among the best chefs around. All of those high-end ingredients cost an arm and leg and the pressure to stay on top is enormous. Most cooks began learning at the feet of their older relatives--moms and dads; grandmas and grandpas. It's this food that calls them back. We see local Chef Jake Rojas rejoice in dropping the tweezers and cooking those SoCal family recipes he grew up eating. Local faves Thames Street Kitchen embarked on a burger concept this year and Providence icon Chez Pascal has its "Wurst Window" serving homemade sausage and comfort food. They're upscale food is wonderful, but this might be their best!

Prev Next

More Gluten Free Options

As we continue to pay the "processed food" price, our nation's food allergies continue to soar. Restaurants have been on the forefront of the movement towards options that take these allergies into account. The gluten allergy has taken the fore as bread and pasta and coated French fries became the first food victims of this allergy. Local establishments such as the Grange have taken gluten free to new heights with terrific vegetarian offerings. On the Hill, Pane e Vino has got an almost 40-item menu of gluten free options. It features everything an Italian meal could need without the worry.

Prev Next

Vietnamese as the "Go-To" Asian Cuisine

Every year it seems as though America "discovers" a new Asian country's food and gets hooked. This year it's the foods of Vietnam. Vietnamese food and ingredients have been a part of local Asian food for years now, but this time it stands on its own. Vietnam's food is highlighted by fresh, simple ingredients treated respectfully and flavorfully. Broths and noodles; lightly cooked meats and fresh vegetables all combine in a balanced meal. Locally we love Pho Horn in Pawtucket and Minh Hai in Cranston. Both are very good local versions of this wonderful cuisine.

Prev Next

Fishy Fish

Look...here's the problem with us Americans: we only eat the mild stuff. The muscle meat. It's chicken breast and tenderloin and striped bass filets. The problem with this style of eating is what it does to our ecosystem. Local fishermen used to be able to catch a bounty of swordfish BETWEEN the mainland and Block Island, now it's a day's trip to find them. Local chefs and fishermen are working diligently to bring back the mackerel and the sardine and the scup. Fish we have long since forgotten, but helped our forefathers thrive. Check out any of our top-notch "farm to table" spots--Persimmon in Bristol or Farmstead in Providence for example--to try a forgotten yet delicious fish.

Prev Next

Micro-Distilleries

As with most things food and beverage, the last 10 years have seen a move towards "smaller is better". Big box stores are gone and chain restaurants are suffering locally. It was only a matter of time until these ideas began making their way into our cocktails and boy are we psyched to see what the future holds. Locally we have Sons of Liberty in South Kingstown, producing small-batch whiskey, single malts and, even vodka. Our state features Coastal Extreme Brewery which makes Thomas Tew rum along with their Newport Storm beer. We've only gotten back into the distilling business here in Rhode Island in 2006 but we think tasty things are coming soon!

 
 

Related Articles

 

Enjoy this post? Share it with others.