mukki
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Posts posted by mukki
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After devouring a pint of Salty Caramel ice cream that I had shipped from Jeni's Ice Creams last year, I decided that it would be a lot cheaper to learn to make it myself. Since Jeni's ice creams don't contain eggs and I prefer a less rich ice cream, I turned David's Salted Butter Caramel version into a Philly-style ice cream by eliminating the eggs. I think it worked out rather well, except that the butterfat rose to the top of the mixture while it chilled. In retrospect, I should have run the mixture through the blender (rather than just whisk it) prior to churning it since there was a bit of graininess in the final product. Still, it's an excellent ice cream... and very close to Jeni's!
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This book is out of print, but Jessica's Biscuit is currently selling copies for $12.98 so I bought one. I've seen references to it, but not many recipe discussions. So, in anticipation of its arrival, I'd like to know: what are your favorite recipes from Paula Wolfert's World of Food?
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If you visit the Sat. market, definitely try some of Soyoung Scanlan's cheeses (Andante Dairy). Delicious cheese and very hard to get hold of outside the Bay Area.
More info:
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My last attempt used KA bread flour, which improved the texture considerably. I use a 2.75 qt. Creuset pot which makes a nicely shaped loaf.
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I made the Peanut Butter & Jam chocolates a few weeks ago. This was my first time making molded chocolates, which was both simpler and harder than I thought it would be. I used E. Guittard milk, which could have been a lot more fluid. I forgot to tap the molds and got air bubbles on the top. I couldn't even get 4 of them out of the molds.
Tastewise, I really liked these. I added a bit of fleur de sel to the peanut butter layer and used Trader Joe's raspberry jam. The most disappointing part was the chocolate itself -- rather flat tasting. I think I'd try them with a semisweet chocolate next time.
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I'd go with How to Eat -- broad coverage AND it's a great read. How to Be a Domestic Goddess is indeed almost all desserts. Nigella Bites and Forever Summer are smaller in scale. Feasts didn't appeal to me so I returned it.
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Whew -- thanks all for the help on the passionfruit conversion. I should have known it would be more complicated than just adding passionfruit puree!
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I love passionfruit and would like to try to make a passionfruit caramel filling based on Grewling's caramel cream filling (p. 210), which looks like the fluidity I want. Now that I've got all my materials (chocolate, molds, passionfruit puree), I was hoping someone could point me in the right direction. Should I just sub passionfruit puree for part of the heavy cream? Any opinions on how much to start? I'd like a strong passionfruit flavor to come through.
Here's the breakdown for Grewling's caramel cream filling:
sugar 570 g/ 20 oz
lemon juice 1/4 tsp
heavy cream 290 g/ 10 oz
butter 140 g/ 5 oz
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I think the cheese department is pretty darn good. I was delighted to discover a few selections of cheese from Andante Dairy. Last time I had one of her cheeses was at the Ferry Plaza Market. The Piccolo which we ate last night was perfect -- runny along the rind but soft in the middle. I also spotted a triple creme from France that won some gold medal in Paris 2007 (I'm not sure who awards these medals and haven't been bothered to do a search -- anyone know?). I also picked up a Vacherin Mont D'Or which looked perfect, but turned out to be overripe and horribly bitter.
I do find the unavailability of some items odd in a store of this size, though. I haven't yet been able to locate arugula in the veggie department. Last night there were absolutely no bottles of cream available (except for a brand that looked like Knudsen). And no frozen artichoke hearts, which I'll have to get at TJ's, I guess.
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I've had lunch here about 4 times in the last few months and I always end up going for the $20 prix fixe. It's just too good of a deal -- I agree that there's nothing groundbreaking, but it's always very good and eating 3 courses in the middle of the day seems so very "civilized".
My only gripe is that the menu is starting to feel a bit repetitive; I usually find that there's a scallop dish, a dish with pureed potatoes and a mousse/puff pastry dessert item.We're going for New Year's Eve tonight. The Christmas Eve menu looked better, but as I had a big Berkshire ham planned for Christmas day, I thought it might be a bit much.
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I passed on Secrets of Baking, but snatched this book up. I agree that there are lots of wonderful-sounding recipes -- I will definitely be trying the thin mints once I get my hands on some peppermint oil and the Twix bars, as well. She also has a version of Claudia Roden's famous flourless orange almond cake which I've been thinking about making. I might even try her chocolate chip cookies and brownies, recipes for which usually make me let out a big fat yawn in a new cookbook. I got a bit bored by the name-dropping towards the end of the book, but, whatever, the recipes are what I bought it for!
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I visted Di Fara's for the first time last week (I was in the area to also try the baklava at Gulluoglu) and thought the pizza very tasty, though I wouldn't make a special trip to Brooklyn for it again. I also noticed that he left someone's slice in the oven too long and served it with an almost completely blackened crust, which would have bugged the hell out of me. I hadn't read this thread before I went, so I didn't know about the DOH problems, but was a little bit turned off by the flies on the wall. It was sleeting outside, so it wasn't like those flies had just flown through the door on a hot summer's day.
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Does anyone know roughly how the apple kimchi is made? I don't like eating plain apples, but I could have eaten a few apples worth of this dish, so it might be nice to try making at home. Are the apples simply brined for a few hours in a kimchi solution?
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I hit Bouchon yesterday -- the best item was the Smores Tart. It looks like it has a chocolate graham cracker crust, a layer of marshmallow cream and then chocolate mousse. On top are some toasted marshmallows and a too salty (or they didn't use a delicate enough salt) chocolate-dipped graham cracker. It was highly recommended by a guy behind the counter and it lived up to the promise.
Sticky bun was only ok. Seemed a bit dry. There was a sign noting that it was rated "best sticky bun in NY" or some such thing. Eggnog macaron was tasty, but, like the gingerbread version (which could have used more flavor), it was too thick and chewy this time. I really like the creme fraiche coffee cake -- I believe it's got a layer of cocoa powder in the center, which creates a nice slightly bitter contrast to all the sweet elements.
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Lucky me that I'm in NY this week. I went into D&D today for a preview and will get a 1/4 lb to take home (along with my Russ & Daughters smoked salmon, Di Palo ricotta, Kee's chocolates, and more
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Is this the same stuff (and maker) of the pain au chocolat? Oh my goodness (even if they are labeled Chocolate Croissants.)
I believe that chocolate croissants are made by Galaxy Desserts, maker of the Williams Sonoma croissants. (Puff pastry is made by Bay Bread.) The croissants are quite good -- wish they'd carry the plain, though.
By the way, the chocolate croissants from WS are $39.95 for 15, plus the cost of overnight shipping, but only $4 for a box of 4 at TJs.
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I'll probably get told that this isn't muhammara, but I wanted to add that I made an excellent version out of Ana Sortun's (chef/owner of Oleana in Cambridge, MA) Spice: Flavors of the Eastern Mediterranean today. I haven't eaten a lot of muhammara, but I thought this one was delicious, especially with the combination of Aleppo and Urfa chilies. And, yes, it contains garlic.
Here's the paraphrased recipe:
2 large red bell peppers (about 1 lb.), roasted and peeled
4 scallions, finely chopped (I had to sub about 1/4 cup white onion)
1 t. chopped garlic
1/3 cup walnut halves, lightly toasted
1/3 cup pine nuts, lightly toasted
1/2 cup finely ground toasted bread crumbs (she notes in another section that she uses panko sometimes, which is what I did here)
1 T. lemon juice
1 T. pomegranate molasses
1 T. Aleppo chilies
1 T. Urfa chilies
1 t. ground cumin
1 T. yogurt
1/4 cup olive oil
3/4 t. salt (to taste)
Remove the seeds from the red peppers and place them in a small mixing bowl. Add scallions, garlic, nuts, bread cumbs, lemon juice, pomegranate molasses, chilies, cumin, yogurt, olive oil and salt. Stir to combine. Transfer to a food processor and pulse until smooth. She recommends that you make it in advance, as it improves in flavor as it sits.
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Sweet Potato Buttermilk Pie (recipe from the Lee Bros cookbook):
Fudge (recipe from Carole Bloom's Truffles Candies and Confections):
Gingerbread Tiles (recipe from Tartine):
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Has anyone tried the Fresh Quark Stollen from Alford & Duguid's Home Baking? It looks very moist and tender in the book's photo. The authors note that nearly all the bakeries in Ulm, Germany were selling this version of stollen.
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I always buy mine at Surfas (Culver City) when I'm in LA.
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Here's another rec to throw out there. I thought the fruitcake from Assumption Abbey was quite good. These are the ones sold by Williams-Sonoma, though they are much cheaper ordered directly from the source. The WS website has a good picture of the interior if you're curious. They are made with pure butter, by the way.
As for the Carribean black cakes, I've twice entered all my information to order a sample cake and have never heard, nor received, anything from them.
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Why must the cream be pasteurized? Many of the recipes I've seen specifically call for unpasteurized cream, which I was planning on using if I ever get around to trying this at home.
Trader Joe's Products (2002–2011)
in Kitchen Consumer
Posted
I love the peppermint JoJos -- I think I ate a whole box last December.
Other favorites:
Tarte D'Alsace
PB Cups
Beef tamales
Masala "burgers"
Wood-fired oven pizzas from Italy
Organic dairy products
Grass-fed ground beef