11/30/15

I had been waiting until I had a working kitchen and a free afternoon to make a wild rice and broccoli casserole from SK. It was not worth the wait, but I think it could be tweaked: cut the broccoli a little smaller, use another grain (wild rice doesn't soak up any liquid to speak of), thicken the roux a little more, and let it sit longer before eating.  It tasted OK, but was pretty soupy and unappealing. More successfully, I made a coconut cream pie, using (more or less) the recipe from my Richard Sax cookbook. Changes: subbed in a can of coconut milk for some of the regular milk, used a Bordeaux cookie crust, and folded most of the coconut into the custard rather than sprinkling it on top. I feel like the Queen of Pie.