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Everything posted by meredithla
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Wendy, Thank you for posting about your trip. My husband and I spent our honeymoon in Italy--a portion of it in Cinque Terre and this is bringing back great memories! We plan to go back for our 10th anniversary (3 years from now)!
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Cooking with "All About Braising" by Molly Stevens (Part 1)
meredithla replied to a topic in Cooking
I'm trying to catch up with this thread. I've gotten the book from the library and made the braised endive with prosciutto-LOVED IT! I made Marlene's short ribs instead of an ABB recipe. They were wonderful and my husband asked for a loaf of bread to sop up the delicious sauce. I'm making it again this week. I've also made the sausages with plums, a good fall/winter combo (although my plums were not very good). Then tried with Whole Chicken Braised with Pears and Rosemary. We didn't love it. The pear and the rosemary didn't really come through. I'd rather have a roasted chicken. However, a few days later I took the leftover chicken and the stock/sauce and simmered quinoa in it until it was absorbed, added the extra chicken and scallions. Bingo! The flavor of the stock was so rich. I also peeled the skin off the chicken and crisped it up to cracklings. Rave reviews. -
This is exactly the kind of cake I love!!! It has everything--dacquoise, sponge, buttercream, nuts....the perfect combination. Mmmmmmmm....I think I need me that cookbook! ← The dacquoise layers were the best part! I'm going to try a few more recipes from the book before returning it to the library (a self-imposed rule: checkout cookbooks from the library before purchasing before my cookbook collection takes over the house... )
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For a party with friends tonight I made the Rathaustorte or "Town Hall Cake" from Nick Malgieri's Perfect Cakes. It's two rum syrup soaked almond sponge layers, two almond dacquoise layers, a hazelnut rum buttercream and chocolate glaze topping with hazelnuts on the side.
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I've had no trouble subbing melted butter for half the oil called for in carrot or spice cake recipes.
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I had time to actually have breakfast today. Great excuse to try and photograph an egg as beautiful as what I've seen above. Olive oil basted egg with smoked paprika.
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Smoked paprika on olive oil basted egg for breakfast today...
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I agree this cake was a little bitter for my taste too. I think the combination of the molasses with the stout does it. However, with sauteed apples and warm caramel drizzled on it...YEEHAW!!!!
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I understand if it's ordered from Dietrich's Meats it's already rendered. No cracklings but less work!
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It's supposed to make the best pie crust EVER and doesn't have the porky flavor supermarket lard has. I'll let you know....!
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Are there any butchers who sell leaf lard in Northern NJ? Or even NYC for that matter?
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Check out Dean and Deluca in Soho (on Broadway b/t Prince and Spring). They have a large selection of breads from great bakeries all over town. One stop shopping!
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I also recommend The Whimsical Bakehouse book. Nothing too complicated. Good basic cake, filling and frosting recipes, cheesecakes, etc. as well as decorating how tos. I've gotten the most "tasters" compliments from their recipes vs. Cake Bible and some others I own.
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Mari, K8 or anyone--how did they find the contestants? Did FN solicit applications on the channel or website or just contact people they knew and invite them to participate? I kept expecting the show to explain how the contestants were chosen but they didn't!
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I loved it! It's great to watch someone who seems to be having fun doing what he loves, hires his friends to work with him and has passion and a sense of humor that comes out in his work. Too bad "he only hires his friends and no culinary students", it sure would be fun to apprentice there.
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Here's a question...can I brine a flock of chicken breasts and then freeze them for later use? I'm using a salt/water brine. Will the freezing have any effect on the brining?
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Try chefette's caramel french buttercream recipe in the recipegullet. I just did a bittersweet chocolate cake with a caramel marscapone filling and her caramel/cognac buttercream recipe. To die for!!
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Thank you! I think I'll get some and try them out.
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My thought was if they work just as well as parchment I'd love to save the time of cutting the parchment circles and the expense of buying the pre-cut parchment circles. Leading one to wonder...could I possibly be the laziest cake baker on eG?! Perhaps the lack of replies means either a) they don't work well or b)no one has tried them yet?
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Tell us what we're drooling over here...!
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The silicone pan liners which appear to be similar to a silpat--only round. Like these: http://www.target.com/gp/detail.html/601-5...asin=B0000CFFKR
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You can also add whole flaxseed to add more elements that are not nuts.
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This has been so much fun following this thread. This is just the sort of experiment I'd love to do if I had less children and more time (apparently you have feed AND pay attention to the little creatures...!) So alas, I live vicariously through your test kitchen! It's like reality tv for foodies. I will look forward to baking the final recipe that outwits, outplays and outlasts it's predecessors.
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What is your experience using the silicone cake pan liners vs. parchment? Does the bottom of the cake brown differently? Will I get the same results as with parchment? I've always used the parchment liners but am considering buying the silicone. Thanks!
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I've done a logo before out of fondant. Mix in some Gum-Tex with your colored fondant so it will harden a bit. Cut the logo out of cardboard and then use it to trace and cut your fondant with an exacto knife. Let it dry a few days. Make a few just in case they break when you're trying to transfer it to the cake. I didn't do that and had to patch a little crack...