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Post in Chocdoc Revelling in Rimini
Kerry Beal posted a post in a topic,
In my attempt to find the water closet - I instead discovered the catacombs under the restaurant
Metal griddle here for the piadini - Bianca’s nonna says only iron!
Metal griddle here for the piadini - Bianca’s nonna says only iron!
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Post in Trader Joe's Products (2017–)
blue_dolphin posted a post in a topic,
I had some friends over last night and picked up a few snacks from TJ's. Among other things, these little Langres cheeses were $6.99 each and absolutely delicious.
Murray's describes this cheese thusly: "The elegantly wrinkled rind adds textural interest and develops a dense cream that is cakey at the core with a luscious creamline and distinctive porcine savoriness."
They went on to offer this serving suggestion, "Langres's signature, though, is its concave cap, designed to cradle a splash of terroir-appropriate Champagne. Cut a small slit into the middle to allow the bubbles to transform its demure fudginess into a brioche-laden creambomb," which I neglected to read about. I went back to TJ's and picked up 2 more so maybe I'll try it with them.
Everyone was taking pictures of the cheese so they'd remember what to ask for.
The rosemary mixed nuts were good, too. The label says, "subtly sweet," which concerned me but I found the sweetness barely detectable and not off-putting at all.
Murray's describes this cheese thusly: "The elegantly wrinkled rind adds textural interest and develops a dense cream that is cakey at the core with a luscious creamline and distinctive porcine savoriness."
They went on to offer this serving suggestion, "Langres's signature, though, is its concave cap, designed to cradle a splash of terroir-appropriate Champagne. Cut a small slit into the middle to allow the bubbles to transform its demure fudginess into a brioche-laden creambomb," which I neglected to read about. I went back to TJ's and picked up 2 more so maybe I'll try it with them.
Everyone was taking pictures of the cheese so they'd remember what to ask for.
The rosemary mixed nuts were good, too. The label says, "subtly sweet," which concerned me but I found the sweetness barely detectable and not off-putting at all.
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Post in All the Tea in China
liuzhou posted a post in a topic,
Talking about flower teas, here are a few of the dried flowers and other plant bits used to flavour teas, as stocked by my local supermarket. It isn't only Jasmine and Chrysanthemum!
Post in The Bread Topic (2016–)
Ann_T posted a post in a topic,
Today's bake. This was a same day bake. I fed my starter this morning, but rather than use the discard to make a Biga and make the dough later today and bake tomorrow, I just tossed the discard into 1000g of flour, along with 700g water, 29g of salt, and 3g of yeast. Baked five baguettes. Two loaded with cheddar, three plain, and three small rolls, one of which also was filled with cheddar.
Post in Chocdoc Revelling in Rimini
Kerry Beal posted a post in a topic,
La Belle Époque for breakfast pastries
Post in Your Best French Bistro Dishes
Margaret Pilgrim posted a post in a topic,
One of the most predictable items on a bistro menu is "potage du jour", a delicious, often haunting, soup made from rescued kitchen tidbits, costing almost nothing and guaranteed to assuage the diner's hunger without costly ingredients. A staple in French homes as well as a personal stand-by for days when I've not shopped...as well as relief for the vegetable bin. Possibilities are endless. One or two vegetables, something from the onion family, water or broth and a blender plus oddments either dairy,veg or seafood or porky as decoration. This is truly one of my go-tos and is even requested by family. And leftovers = lunch.
Les Papilles, a popular Paris bistro/wine bar, includes a tureen of this kind of soup with every meal. You are served a soupplate with a mirepoix of crunchy vegetables and crispy bacon plus a scoop of creme fraiche or fromage blanc in the bottom and you serve yourself soup as you please. Always different, always the same, always a highlight.
Les Papilles, a popular Paris bistro/wine bar, includes a tureen of this kind of soup with every meal. You are served a soupplate with a mirepoix of crunchy vegetables and crispy bacon plus a scoop of creme fraiche or fromage blanc in the bottom and you serve yourself soup as you please. Always different, always the same, always a highlight.
Philips Avance Grill
Kerry Beal posted a topic in Kitchen Consumer,
I have been working the restaurant show for the past 3 days - and take every opportunity to check out the other booths.
I happened across this IR grill at the booth sampling Sterling Silver meats. The chef cooking on it said that the year before one of his standard tabletop grills had packed it in at the show and he'd run out to Hudson's Bay and found it and he couldn't be more pleased.
A little research led me to Philip's site - here.
Does not appear to be inexpensive - but it did a lovely job on those kalbi cut short ribs he was sampling compared to the standard grill you can see behind it. Of course I'll program it in to Canadian Tire to see when it goes on sale - not that I need it mind you!
I happened across this IR grill at the booth sampling Sterling Silver meats. The chef cooking on it said that the year before one of his standard tabletop grills had packed it in at the show and he'd run out to Hudson's Bay and found it and he couldn't be more pleased.
A little research led me to Philip's site - here.
Does not appear to be inexpensive - but it did a lovely job on those kalbi cut short ribs he was sampling compared to the standard grill you can see behind it. Of course I'll program it in to Canadian Tire to see when it goes on sale - not that I need it mind you!
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Post in The Savory Baking Topic
blue_dolphin posted a post in a topic,
I'd never made sausage rolls but decided to try the recipe that @Anna N mentioned in response to a sausage roll question.
I used the sweet Italian sausage called for in the recipe but seems like a very adaptable recipe. Baked off a few in the CSO and have the rest stashed in the freezer.
Oh, and my puff pastry was NOT made especially for me - Trader Joe's sells this stuff to anyone .
It's actually a nice all-butter product and I should pick up a few boxes while it's still in stock.
I used the sweet Italian sausage called for in the recipe but seems like a very adaptable recipe. Baked off a few in the CSO and have the rest stashed in the freezer.
Oh, and my puff pastry was NOT made especially for me - Trader Joe's sells this stuff to anyone .
It's actually a nice all-butter product and I should pick up a few boxes while it's still in stock.
Post in Dinner 2020
liamsaunt posted a post in a topic,
Spinach lasagna. This one held together better than the sausage and mushroom one I made recently. The only problem with lasagna is that it makes enough to feed a small army. I think I have eight more servings in the freezer.
Post in Chinese Vegetables Illustrated
liuzhou posted a post in a topic,
A while back, I mentioned day lilies and noted that the flowers are seldom available fresh. Well they were today!
Holiday gifts. What food/drink related gifts did you get?
Anna N posted a topic in Food Traditions & Culture,
I'll start:
Wow!
More Wow.
And a turkey carcass. I tell you life is more than good.
Wow!
More Wow.
And a turkey carcass. I tell you life is more than good.
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Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
pastrygirl posted a post in a topic,
Holiday stump with gingerbread leaves
(and niece)
Spiced apple cake with cream cheese filling and salted caramel buttercream. I tried to make darker brown for the outer bark but ended up with ugly purple, that’s what I get for trying to dye something brown instead of just using chocolate? 😂 oh well, family was happy enough, and I used up some odds and ends so I don’t have to count them as inventory so mission accomplished!
(and niece)
Spiced apple cake with cream cheese filling and salted caramel buttercream. I tried to make darker brown for the outer bark but ended up with ugly purple, that’s what I get for trying to dye something brown instead of just using chocolate? 😂 oh well, family was happy enough, and I used up some odds and ends so I don’t have to count them as inventory so mission accomplished!
Post in Cooking Goose
liuzhou posted a post in a topic,
I leave it to my local Hong Kong style roast goose joint which always does it better than I ever will.
Post in Breakfast 2019
Ann_T posted a post in a topic,
@Margaret Pilgrim, My 10" cast iron skillet that measures 15 1/2" with handle also fits into the CSO. Has to be on the bottom rack though.
Baked this morning.
Buttermilk Cheddar Biscuits.
Baked this morning.
Buttermilk Cheddar Biscuits.
Post in Chocolates with that Showroom Finish, 2012 –
Pastrypastmidnight posted a post in a topic,
I just thought I’d share my very first Christmas box because I was pretty pleased with how it turned out. The color scheme reminded me of The Nutcracker <3.
Flavors are: hot chocolate, cranberry orange, milk and cookies, turtle, hazelnut crunch, speculoos butter praliné, salted caramel ganache, peppermint crunch, and spiced pumpkin caramel.
Flavors are: hot chocolate, cranberry orange, milk and cookies, turtle, hazelnut crunch, speculoos butter praliné, salted caramel ganache, peppermint crunch, and spiced pumpkin caramel.
Post in Dinner 2019
BonVivant posted a post in a topic,
Spicy Iberico blood sausage with roasted potatoes and salad.
Today I got to my lodging at 8pm and not really hungry after 2 huge rice croquettes and garlicky pizza earlier.
Sicilian beers, Bavarian Lebkuchen.
Today I got to my lodging at 8pm and not really hungry after 2 huge rice croquettes and garlicky pizza earlier.
Sicilian beers, Bavarian Lebkuchen.
Post in The Soup Topic (2013–)
blue_dolphin posted a post in a topic,
Winter Squash Soup with Lemongrass and Coconut Milk from Vegetarian Cooking for Everyone. Interesting and enjoyable flavor profile for a puréed vegetable soup.
It's topped with cilantro, parsley, basil and diced jalapeño.
This soup uses the Stock for Curried Dishes with the addition of the squash skin and seeds, galangal or ginger and herb trimmings. Since the stock for curried dishes is itself a variation on the Basic Vegetable Stock, this seemed like a lot of variations but it paid off with a rich, complex flavor.
It's topped with cilantro, parsley, basil and diced jalapeño.
This soup uses the Stock for Curried Dishes with the addition of the squash skin and seeds, galangal or ginger and herb trimmings. Since the stock for curried dishes is itself a variation on the Basic Vegetable Stock, this seemed like a lot of variations but it paid off with a rich, complex flavor.
Post in 2019 Holiday Cooking and Baking
David Ross posted a post in a topic,
A traditional Holiday food in the Pacific Northwest is Dungeness Crab. We sort of go by the December 1 date as the marker for when the season opens, but in recent years it's been a moving target. These crab legs are from off the coast of Washington. The season in Oregon is still closed due to tides and regulations. The restrictions are pretty tight, but I appreciate that because it helps the Dungeness fishery be sustainable and protects consumers at the same time. The best recipe for how we like Dungeness crab really isn't a recipe. Just fresh crabs steamed, chilled, then served with clarified butter. We don't crack them ahead of time other than to hit the shells with a mallet to break them and make it easier to pick out the crab. If you haven't ever tasted a Dungeness, it's meaty and very sweet and rich.
Post in Trader Joe's Products (2017–)
rotuts posted a post in a topic,
this item is seasonal , and it comes in different forms for each version
but its really the same delicious cake
these are very dangerous. if you open the box on they way home
there wont be any left when you get home
these packs are really one dose packs
Yum Yjum !
but its really the same delicious cake
these are very dangerous. if you open the box on they way home
there wont be any left when you get home
these packs are really one dose packs
Yum Yjum !
Post in Please help with cannele recipe
ElsieD posted a post in a topic,
On Sunday I made the batter using Paula Wolfert's recipe. I baked two sets of three today, using the baking instructions given by Dorie Greenspan for the first batch. This was bake (non-convect) at 450F for 30 minutes and then 400F for 30 minutes. She has you leave them in the molds for 10 minutes before unmolding them. As you can see, two of them have what I have learned the French call "white ass" or pale bottoms. The second batch of three were baked per Paula's instructions, 375F convection for 1 hour and 15 minutes and unmolded immediately. I have great colour on two of them, less so on the third. I haven't cut them open yet as I am waiting for them to cool. When I do, I'll post another picture.
I used butter and beeswax melted together to line the molds. When I first lined them, I noticed the wax was very thick. I put them in a hot oven for a few minutes and emptied them of the excess wax. Next time, I'll start with warm molds so as not to have this problem. I have some batter left and tomorrow I'm going to try to just butter some molds, no beeswax and compare.
I used butter and beeswax melted together to line the molds. When I first lined them, I noticed the wax was very thick. I put them in a hot oven for a few minutes and emptied them of the excess wax. Next time, I'll start with warm molds so as not to have this problem. I have some batter left and tomorrow I'm going to try to just butter some molds, no beeswax and compare.
Post in Dinner 2019
liamsaunt posted a post in a topic,
Tuesday into Wednesday I made a couple of loaves of pane francese. I had trouble with the shaping--the dough stuck to the couche a bit so I lost the pointy ends. I don't think I floured it enough. I froze one loaf and made the other into a giant Sicilian tuna sandwich-- tuna that I poached in olive oil the day before, heated back up in some of its oil with sun dried tomatoes, capers, and spinach added, topped with hard boiled eggs. I found the recipe in Fish Without a Doubt, by Rick Moonen and Roy Finamore. This is supposedly a two person sandwich but it could have easily fed four.
Your Daily Sweets: What Are You Making and Baking? (2017 – )
pjm333 posted a topic in Pastry & Baking,
Host's note: this topic is continued from Your Daily Sweets: What Are You Making and Baking? (2016 - 2017) Strawberry Pate de fruit !
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