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merstar

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Posts posted by merstar

    Brownies: Chocolate vs. Cococa

    in Pastry & Baking

    Posted · Edited by merstar (log)

    I prefer the ones with melted chocolate, texture-wise and taste-wise. Although, the ideal one for me includes both chocolate and a little cocoa powder - the combination intensifies the chocolate flavor. Here's one of my favorites, which uses both chocolate and cocoa:

    Chewy Brownies from Fine Cooking

    http://www.taunton.com/finecooking/recipes...y_brownies.aspx

    I'm making these right now. I don't know how they will turn out, but the batter is delicious. How can you go wrong with that much butter and chocolate?

    Alan

    Ooh - I hope I'm not too late - I should have added in my notes that the baking time is a little too long on these, and I bake them about 32 minutes in a metal pan. Hope you see this!

    A Paean to Pears

    in Cooking

    Posted · Edited by merstar (log)

    Put them in a salad with mixed greens, goat cheese or blue cheese, etc.

    Here are a few recipes from my files that sound really good. (haven't made any of these yet). The first one sounds amazing - I can't find it online anymore, so I'll PM you the recipe if you're interested:

    Roasted Pear Salad with Chocolate-Scented Goat Cheese and Chocolate and Roasted Pear Vinaigrette

    Tamarind and Orange Roast Duck With Warm Pear Salad

    http://www.taste.com.au/recipes/2703/tamar...warm+pear+salad

    Baby Greens, Pear, Walnut, and Blue Cheese Salad

    from Bon Appetit

    http://www.epicurious.com/recipes/food/views/107065

    Finding the Best Chocolate Cake Recipe (Part 2)

    in Pastry & Baking

    Posted

    Here's a fantastic Devil's Food Cake, which I've made many times. Make sure you use parchment paper - the cake is so moist, it will stick to the pans like glue. I omit the Fluffy White Frosting (those types of frostings are usually too sweet for me), increase the filling (dark chocolate ganache), and use it for both the filling and frosting. (I use Ghirardelli semi-sweet). Also, I use brewed espresso instead of strong coffee. In addition, I keep this as a two-layer cake, rather than splitting the layers as indicated.

    Devil's Food Cake With Fluffy White Frosting

    http://www.godiva.com/recipes/recipe.aspx?id=518

    Cuisinart ice cream maker

    in Kitchen Consumer

    Posted · Edited by merstar (log)

    For the past two years I've found myself not really wanting anything any of my friends or family can afford for Christmas.  I do have a handful of small items under $20 on my list this year but it's never enough for my family.  It's hard to explain but Christmas with our family is anything but reasonable when it comes to shear volume of presents...they need a lot of options.  Last year my main item of desire was a widescreen computer monitor.  This year it's the Cuisinart ICE-50BC.  With two kids I thought this would be awesome to have around to be able to have ice cream whenever we want.

    So, what ice cream recipes do you all enjoy?  If anyone else has this machine, what tips do you have with using it?

    Thanks,

    Bob

    Dorie Greenspan's Chocolate Ganache Ice Cream is fantastic. (from Baking from My Home to Yours). Unfortunately, she left out an important step in the directions, and that is to strain the custard before mixing it into the chocolate mixture. Other than that, the directions are accurate.

    David Lebovitz's Vietnamese Coffee Ice Cream is absolutely great and ultra easy. (from The Perfect Scoop). I made it less sweet, with a stronger coffee taste, by adding a tsp instant espresso instead of a pinch of dark ground roast, as listed. I also used brewed espresso. (recipe gives a choice of strongly brewed coffee or brewed espresso).

    Too many egg yolks

    in Pastry & Baking

    Posted

    Hey there,

    I've been making a lot of royal icing recently for a gingerbread house (pictures of which I hope to upload to the appropriate thread soon), and I'm stuck with a bunch of egg yolks. I was hoping that I could maximize my egg use efficiency and make some delicious Christmas Cookies/Treats from them to give away as gifts. Naturally I've thought about Lemon Bars, but what I'm really looking for is something unique from you guys, plus I've already made a quadruple recipe of those. :wink:

    Thanks for any help brainstorming!

    Mini key lime pies or tarts.

    Couverture: Sources, Favorites, Storage, Troubleshooting

    in Pastry & Baking

    Posted

    This critique is based on over twenty five years of fooling around with couverture.

    Disclaimer, I am honest, brutally honest when it comes to taste and performance, if I insult anyone that favors with something below or disagrees with my eval, remember it’s all subjective.

    Chocovic-makes a superior 70% and small change dark, intense, yet with subtle notes in the finish, it’s what I refer to as a balanced couverture, carried locally by Metropolitan.

    I've only tried the Chocovic 71% Guaranda and 71% Ocumare. Loved the Guaranda, hated the Ocumare.

    Is this the Chocovic 70% you're referring to?

    http://www.amazon.com/Chocovic-Maragda-70%...e/dp/B000OZW7CA

    the Guaranda which uses forastero arriba cocoa from Ecuador and yes is the best of the lot. Chocovic also make a blended Tobago which actually is a 64% that is spectacular, very nice full bodied flavor.

    M

    Thanks, I'll keep my eyes open for the Tobago.

    Couverture: Sources, Favorites, Storage, Troubleshooting

    in Pastry & Baking

    Posted · Edited by merstar (log)

    This critique is based on over twenty five years of fooling around with couverture.

    Disclaimer, I am honest, brutally honest when it comes to taste and performance, if I insult anyone that favors with something below or disagrees with my eval, remember it’s all subjective.

    Chocovic-makes a superior 70% and small change dark, intense, yet with subtle notes in the finish, it’s what I refer to as a balanced couverture, carried locally by Metropolitan.

    I've only tried the Chocovic 71% Guaranda and 71% Ocumare. Loved the Guaranda, hated the Ocumare.

    Is this the Chocovic 70% you're referring to?

    http://www.amazon.com/Chocovic-Maragda-70%...e/dp/B000OZW7CA

    Somewhat Healthier Christmas Baking

    in Pastry & Baking

    Posted

    I'm doing some Xmas baking this year, as usual, but I'm trying to go lighter and want some recipes which would be a little (or a lot) less guilt-inducing.  If you have any, I'd love to have them.  I will post some soon that I have, as well.

    Thanks, and happy baking!

    :cool:

    Which kind of recipes are you looking for? Cakes? Cookies? Quick Breads? Let me know and I'll see what I can dig up. I have some lower fat quick breads, some coffee cakes and a muffin or two that are light, plus a low cholesterol chocolate cake.

    all purpose baking chocolate

    in Pastry & Baking

    Posted · Edited by merstar (log)

    Any opinions about Lindt? There's been a huge influx of all varieties of Lindt chocolates around the grocery stores here lately.

    I've tried their 70% in both baking and ganaches, and found the taste to be a little flat and one-dimensional, in spite of a very strong bittersweet taste.

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