5794 replies to this topic

[MariaA]

closer look.

[oli]

Wow, now that looks yummy.

[judiu]

closer look.

Beautiful cake, the raspberries are my favorite fruit with chocolate, and your photo just GLOWS! Thanks for sharing!

[deensiebat]

Turned a pile of Italian Prune Plums into a plum custard tart:

[Kerry Beal]

attachment=576:Library - 10977.jpgI

Edited by Kerry Beal, 11 September 2009 - 02:38 PM.

[Tri2Cook]

wild blueberry ice cream - sous vide wild blueberries - wild blueberry syrup - oatmeal cookie crumble

Edited by Tri2Cook, 13 September 2009 - 03:19 PM.

[emilyr]

Some of the morning show hosts at work today were discussing on air the flavor combination of chocolate with bacon. The female host had dipped bacon in the fondue she made the night before and loved it. The male host couldn't even wrap his mind around it, so I offered to make something for their feature "Recipe Thursdays" (we recorded it today so that I didn't have to come into work at 6 am). I did bacon/dark chocolate truffles rolled in a salty pecan crust. They were pretty good, IIDSSM.

After we recorded the segment, I put the leftovers in the break room intending to take pictures later. When I came back there were just pecan crumbs left in the bottom of the bowl, so I guess they were good!

[prasantrin]

Some of the morning show hosts at work today were discussing on air the flavor combination of chocolate with bacon. The female host had dipped bacon in the fondue she made the night before and loved it. The male host couldn't even wrap his mind around it, so I offered to make something for their feature "Recipe Thursdays" (we recorded it today so that I didn't have to come into work at 6 am). I did bacon/dark chocolate truffles rolled in a salty pecan crust. They were pretty good, IIDSSM.

After we recorded the segment, I put the leftovers in the break room intending to take pictures later. When I came back there were just pecan crumbs left in the bottom of the bowl, so I guess they were good!

Do you have a recipe? It sounds awesome!

[emilyr]

Here they are. I'll probably add them to recipegullet later.

[Jmahl]

Today I tried my first Julia Child recipe inspired by the movie.
Its a Gateau Reine de Sada made according to Julia's instructions with some liberties taken. The chocolete buttercream was a hoot to work with. Later friends are coming over to try it. I will report back.

Jmahl

[dystopiandreamgirl]

i've said it before and i'll say it again:

the pacific northwest is berry heaven...



mini pizzelles with whipped cream &
red huckleberries
gooseberries
strawberries
blackberries
red currants
blueberries
raspberries
physalis

they were shaped, and are sitting in, a porcelain egg crate.

[emilyr]

Here they are. I'll probably add them to recipegullet later.

I don't know why that link didn't show up here. Here it is again: http://www.kpla.com/cookbook.shtml

[prasantrin]

Here they are. I'll probably add them to recipegullet later.

I don't know why that link didn't show up here. Here it is again: http://www.kpla.com/cookbook.shtml

Thanks! I thought maybe you had tried to add a picture, but it didn't work out.

Just to clarify--the recipe says "6 - 8 slices of back". I'm assuming that should be "bacon" not "back bacon"?

[Kim Shook]

Lovely, lovely desserts everyone!

dystopiandreamgirl – your leaf cake is, live EVERYTHING you make, absolutely gorgeous and amazing! And the mini pizzelles with the berries are adorable. The picture is great – I can imagine the taste and POP of those berries! Thank you for sharing your lovely creations with us.

Well, I have one pretty ordinary, but delicious offering:


These are Elinor Klivan’s Super-Sized Ginger Chewies with Sugar Babies. One of our favorite cookies. The little drippy looking bits on the right are melted out Sugar Babies – these bits get very brittle when they cool. I just break them off and they become a cook’s treat! These are going in the freezer as a gift for a friend we are seeing in PA next weekend.

For dinner last night, I did a Ginger Mascarpone Icebox Cake w/ Caramel Apple Sauce:




I’ve made this before (and Marlene has, too, I think). It’s from "The 150 Best American Recipes" by Fran McCullough & Molly Stevens. Someone at eG recommended the recipe. It’s just so good and easy – no cooking and you make it the day before you serve it. I had some maple caramel sauce in the fridge and sautéed some apples to make a sauce to serve with the cake.

[Special K]

I made a double batch of snickerdoodles yesterday for the kids at school. I've finally figured out that in my new convection oven, it's ten minutes exactly at 400 degrees (the oven automatically turns it down to 375 when I ask for "convection bake"). The trick is to take them out before they look done.

Also, I've been making apple galettes a lot lately - dead easy; frozen puff pastry (I just thaw it, double a folded sheet over and roll it out to make a roughly 9 x 14 inch rectangle (2 per halfsheet pan), build up the sides, fill with sliced tart apples and sugar and butter, with a little bit of cinnamon, and grace with a bit of thinned down apricot preserves. It takes no time at all to make a pretty design with the apples, and it always gets oohs and ahs. Freezes and reheats easily, too.

[deensiebat]

Piedmontese nut cake with wine-poached pears - an adaptation of a hazelnut cake with Marsala, except with almonds and Madeira instead. Maybe no longer Piedmontese, but quite delicious. Hello, fall!

[Chocolot]

After all the beautiful photos, I will post my Halloween Eyeballs:-) They are filled with a gooey gray caramel. They are gross to look at, but were fun to make, and they taste good.

[Darienne]

OMIGAWD. I bet they taste incredible!!! Brilliant, Ruth!

[beacheschef]

Ruth - The eyeball chocolates are inspired! I would have so much fun with eyeball chocolates at work...
HOW did you get your caramel to turn grey?

[Chocolot]

I put in a little black food coloring. They looked kind of purple then gray. I used a flowing caramel.

[Pierogi]

After all the beautiful photos, I will post my Halloween Eyeballs:-) They are filled with a gooey gray caramel. They are gross to look at, but were fun to make, and they taste good.

Out-FREAKIN'-standing !!

Edit to say.......OK, that was *supposed* to pull your pic along with the reply. Because really, w/out the pic, the comment looses it's punch.

Guess I'm still learning this new software.......or sumthin'.

Edited by Pierogi, 06 October 2009 - 11:19 PM.

[pjm333]

Carrot Cake With Cream Cheese Mousse

Attached Images

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[Darienne]

Gorgeous. Is that decoration on top made of sugar and how does one get the neat little holes in it? Thanks.

[pjm333]

Darienne,
Its isomalt, I dye it orange and bake it between 2 silpats at 350 for about 15 min. let it harden about 10 min the peel the silpat off and break it into pieces..

patrick

[Tri2Cook]

Nice one Patrick! Nice bubble sugar too.

[Darienne]

Darienne,
Its isomalt, I dye it orange and bake it between 2 silpats at 350 for about 15 min. let it harden about 10 min the peel the silpat off and break it into pieces..

patrick

Thank you, Patrick. Interesting. Your answer sent me off into the archives. Isomalt is not in my near future, but who knows...

[mostlylana]

Some of the morning show hosts at work today were discussing on air the flavor combination of chocolate with bacon. The female host had dipped bacon in the fondue she made the night before and loved it. The male host couldn't even wrap his mind around it, so I offered to make something for their feature "Recipe Thursdays" (we recorded it today so that I didn't have to come into work at 6 am). I did bacon/dark chocolate truffles rolled in a salty pecan crust. They were pretty good, IIDSSM.

After we recorded the segment, I put the leftovers in the break room intending to take pictures later. When I came back there were just pecan crumbs left in the bottom of the bowl, so I guess they were good!

Thanks for posting the Bacon Truffle recipe. I just noticed it today. It actually sounds good! When I was in Chicago in the spring I tried the Vosges bacon bar. I liked it! Here's my question for those in the know... How would bacon in a truffle hold up for shelf life?

I don't know how Vosges does it... I know they use real bacon - and the bar says "consume within 6 months"?????

*edited to add the quote - forgot it.

Edited by mostlylana, 11 October 2009 - 06:52 PM.

[Tri2Cook]

Canadian Thanksgiving this weekend, I decided to use some of the summers bounty for my contribution... the dessert. I vac-packed and froze most of the wild blueberries I picked this year. With some of the sweet corn from the farmers market, I cut the corn and scraped the juice from the cobs and vac-packed and froze it. I also vac-packed the cobs and froze them. I used some of the blueberries to make a blueberry crisp and some of the corn and cobs to make sweet corn ice cream. I then told everybody present that if they wanted pumpkin pie they were at the wrong dinner this year.

[Kerry Beal]

Some of the morning show hosts at work today were discussing on air the flavor combination of chocolate with bacon. The female host had dipped bacon in the fondue she made the night before and loved it. The male host couldn't even wrap his mind around it, so I offered to make something for their feature "Recipe Thursdays" (we recorded it today so that I didn't have to come into work at 6 am). I did bacon/dark chocolate truffles rolled in a salty pecan crust. They were pretty good, IIDSSM.

After we recorded the segment, I put the leftovers in the break room intending to take pictures later. When I came back there were just pecan crumbs left in the bottom of the bowl, so I guess they were good!

Thanks for posting the Bacon Truffle recipe. I just noticed it today. It actually sounds good! When I was in Chicago in the spring I tried the Vosges bacon bar. I liked it! Here's my question for those in the know... How would bacon in a truffle hold up for shelf life?

I don't know how Vosges does it... I know they use real bacon - and the bar says "consume within 6 months"?????

*edited to add the quote - forgot it.

The bacon in the bar is crisp and dry - so the shelf life is very long. In a truffle containing cream the bacon would soften and lose any crispness very quickly. I think the shelf life would be dependent on the proportions of the other ingredients.

[Darienne]

Canadian Thanksgiving at our home also with lots of folks and dogs coming. A big turkey, dressing, gravy, mashed potatoes, etc.

For dessert: a lemon cheesecake pie covered with a 70% ganache. The pie, although lemon, is quite sweet. We'll have to see how the very dark ganache goes over.

Plus a cornstarch based Italian ice cream which called for ricotta. When I went to make it yesterday, the ricotta was off and that was that. Did the cornstarch, milk and cream based and then added the inclusions: toasted pistachios, pecans and hazelnuts, chopped maraschino cherries and apricots, lemon and orange zest. Like nougat ice cream.