Mini servings with lots of flavor from In the Kitchen
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KC Lapiana of In the Kitchen in the Strip District shares these recipes that she made for us, presenting them in mini servings using items she sells at the store at 1725 Penn Ave. (shopinthekitchen.com and 412-261-5513). She says even in Pittsburgh, where "people like to eat," mini dishes and spoons recently have become extremely popular.
Deviled Eggs and Asparagus
- 6 hard-boiled eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Greek yogurt
- 1/4 teaspoon salt
- 1/8 teaspoon Sriracha hot sauce
- 12 cooked asparagus, diced finely; save tips for garnish
Cut eggs in half and put yolks and all other ingredients into a bowl. Mash together and, using a pastry bag, pipe into eggs. Garnish with tips of asparagus.
-- KC Lapiana, In the Kitchen
Coconut Ceviche
- 1 1/2 pounds skinless snapper fillet, diced
- 1/2 cup fresh lime juice (approximately 4 limes)
- 1/2 small red onion, diced
- 1 jalapeno, diced
- 1/2 cup raisins
- 1/4 cup coconut milk
- 2 tablespoons chopped cilantro (reserve some for garnish)
- 1 tablespoon chopped oregano leaves
- Salt and pepper
- 1/4 cup toasted shredded coconut
Place snapper in a bowl with the lime juice and set in the refrigerator for 30 to 45 minutes.
Drain fish and transfer to a clean bowl and add all remaining ingredients, except coconut. Mix well and cover. Refrigerate for 30 minutes and up to 3 hours.
Garnish with coconut and cilantro.
-- KC Lapiana, In the Kitchen
Espresso Pot De Creme
- 6 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 1 1/3 cups heavy cream
- 2/3 cup whole milk
- 1 1/2 to 2 teaspoons instant espresso powder
- 6 large egg yolks
- 2 tablespoons sugar
Put oven rack in middle position and preheat oven to 300 degrees.
Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste) and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved. Then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
First Published June 9, 2011 12:00 am
