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Everything posted by Lindacakes

  1. I use Pyrex -- you can see the progress of the bottom crust. Chicago Mettalic Commercial has holes in the bottom, and they have their own benefits.
  2. Wa-la! Sour Cream and Pecan Dreams Compliments of Maida Heatter. Preheat oven to 350 degrees. Line cookie sheets with parchment or foil. 2 cups sifted flour 1/2 teaspoon baking soda 1/4 teaspoon salt 4 ounces (1 stick) unsalted butter 1 teaspoon vanilla 1 cup dark brown sugar 1 egg Sift together flour, baking soda, and salt and set aside. In the large bowl of an electric mixer, cream the butter. Add vanilla and sugar and beat well. Add egg and beat for a few minutes. On low speed, add dry ingredients. Beat only until smooth. Make 3 balls, divided by 2, and again, and again, and again. (Exactly 48.) Roll into balls and place 2 inches apart on cookie sheets. With a wooden handle, make a depression in each cookie. Make topping. Sour Cream and Pecan Topping 1/2 cup dark brown sugar 1/2 teaspoon cinnamon 1/4 cup sour cream 1 generous cup of pecans, finely chopped Place sugar, cinnamon and sour cream in a small mixing bowl. Stir until smooth with a rubber spatula. Stir in nuts. Drop some topping in each cookie depression with a small spoon. Topping should be mounded fairly high above rims of cookies. Bake 13 to 15 minutes at 350 degrees. Transfer to a wire rack to cool.
  3. Rolling tip: broom handle, cut to the width of your table. This is what Grandma used. It's delicate enough to easily transfer the pressure and you can get a feel for what you're doing. Offers great efficiency in rolling out large sheets of thin pasta. I myself use a KitchenAid with pasta rollers.
  4. The white flesh with the black seeds is just plain beautiful, if not all that tasty. Mix it with red -- raspberries, cherries.
  5. Jesus Christ she said, opening a can of beans.
  6. Lindacakes

    Foam Recipes

    Do you really need a whipper? Can you do this with a Bamix? I make milk foam for cappucino with the Bamix, quite easily.
  7. Heh heh, I love this. Me and an army of grandmas. Here's some fruitcake love to counteract any residual fruitcake non-love -- Monkey Makes Fruitcake I make many fruitcakes throughout the season. Here's something new I'll try for the War Against No Fruitcake effort -- Lynn Rosetto Kasper's Pampepato Last year I tried my first chocolate fruitcake, and liked it, and I thought I'd try it again. I'll make it this weekend and report back.
  8. I went to the Fairway in Red Hook on Saturday night. Very empty. Hated the fresh pasta. Loved the horseradish cream cheese. Bought many cheap cans of San Marzano tomatoes. Generally enjoyed the experience, especially the restroom.
  9. The Venetians use it as a creamy spread, very delicious, on grilled polenta slices. My grandmother used to flake it and put it in tomato sauce. Were I to do this, I'd make the sauce heavy on the black olives, too.
  10. Anyone want to share a candied ginger recipe? I love candied ginger and I've candied fruit before, but not ginger. Is it superior when you do it yourself? What about ginger ale? Add some carbonated water. You might have to reduce it first. Andie, what do you use all that candied ginger for? Or am I stupid?
  11. Ruth, your suggestions are exactly what I'm looking for -- and I will try them. I have not made Langues de Chat before, and I hadn't thought of a simple almond cookie. Almond cookies . . . ah . . . Kim, I'll try the Dream Cookies. Looks a little bit like a Snickerdoodle, I would have to compare the recipe. And Andie, thank you for the Cocoa Cookies. I will definitely try them. There's a taste that comes from cocoa that I find preferable in this sort of cookie, preferable to chocolate. I also use King Arthur's Black Cocoa to oomph a chocolate recipe. Thanks for the ideas! I just ordered some tea from Upton last night, so I'm going to need some cookies!
  12. I'm trolling for ideas for plain and perfect baking -- the equivalent of the Lorna Doone or the Cameo sandwich cookie. Simple, pared down, delicious. My favorite is a cookie from King Arthur called the Vanilla Dream. It's all about the texture, which is achieved through baker's amonia. I'm a big fan of shortbread for this category, too. There's a recipe in the Williams Sonoma collection (the first ones, the green covers) of cookies for a candied ginger chocolate shortbread, which is my favorite, but is pushing the envelope way out here. Nick Malgieri's Hazelnut Brown Butter Financier comes to mind, too, although it also may not be plain enough. If we pushed far enough into chocolate, there's a plain little chocolate cookie in Alice Medrich's Bittersweet that is just . . . plain, but chocolate. It's not quite the right flavor for me, but fits this bill. I suppose these things are good with ice cream or sorbet . . . Ideas?
  13. I'm inspired to get up early on Sunday and go to the Red Hook Fairway. I've been in it once, just to check it out, and found it overwhelming. I did pass by a pole in the produce section from which were hanging bags of dried chilis and quick-as-a-wink I pulled down two bags, one guajillo and one New Mexico. I use these for a particular chili sauce and I can never find them both at once at Chelsea Kitchen. I was impressed. I find as I get older and collect more nerve-jarring life experience, that it is impossible for me to endure the indignities that most New Yorkers do. For instance, the Chelsea Whole Foods I have walked out of twice, abandoning my cart in the middle of the store. I have been able to endure the Union Square Whole Foods, but only if I am listening to Lynn Rosetto Kasper on the iPod, then it's sort of a visual to go along with a very soothing known. Perhaps there should be valium dispensers, like a bubble gum machine, in the doorways. F.G., you warm my heart. Going shopping with your mom every Sunday morning. One of the happier memories of my childhood was accompanying my mom on her Friday night visit to Pick-N-Pay where my good behavior was rewarded with a box of animal crackers and a Jack and Jill magazine. Those were the days!
  14. Thank you very much! Your photographs are wonderful. I love Diana Kennedy, I love huitlacoche, I love Mexico. I can imagine how thrilling this must have been. Very inspirational -- maybe I'll do the classes, too.
  15. Vitamin water. What's up with that? It's interesting to me how political the underside of this thread is, and I'll drop my Carrie Nation hatchet and not go there, but the person who brought up microwave popcorn reminded me of this: You know how a bunch of people in the microwave popcorn flavoring factory got a deadly disease called bronciolitis obliterans? Well, a citizen finally got it. How? By spending ten years enjoying regular doses of microwave popcorn, the bags of which he opened and sniffed . . . ah . . . the aromas. I didn't know you could freeze bacon. Well, I'll be. I eat very little bacon, and I don't like smelling up my house and greasing up my stove for it, so I usually get an order at the coffeeshop and let them thicken the grease on their own exhaust system. But I could see cooking it and freezing it. Nice tip. Thanks. Pre-made jello. It is so hard to add some water to a box of chemicals? Pre-formed hamburger patties. It is so hard to pat them into place yourself? Or their identical cousin meat glued chicken formed into little drumsticks.
  16. I use 00 from King Arthur. Makes a very tender pasta.
  17. Thank you for the recipe -- did you like them? Are they buttery-tasting?
  18. If you're like me, Deborah, you won't ever buy your ice cream again. I can't stand the taste of it since I've started using this book. I really have to thank David Lebovitz -- before this book I thought it was my cheap (the kind everybody has) ice cream maker. Now I know better. For as often as I eat ice cream, I don't mind planning for it and having superior ice cream. I never eat or drink dairy that isn't organic -- which is probably why I don't like store bought ice cream any more. Too chemically, too sweet, too too.
  19. And? I was an avid reader of the butter tarts thread, but I confess I haven't made them yet. I like the look of those.
  20. I've always wanted to make a concord grape pie. There are recipes in Martha Stewart's pie book and the Pie and Pastry Bible. Sort of like a key lime pie, but with grapes. Ahhhhhhh.
  21. I was going to say lemon bars, and also flavored shortbread. Like pecan or ginger and chocolate.
  22. Lindacakes

    I'm a fraud

    I'm curious about the Stouffer's in the Pyrex and the cheesecake on the footed cake plate thing . . . Do you ever worry that your guests know?
  23. In Corsica, I tried to order a mille feuille from a Belgian waiter. I ended up looking him in the eye and saying, "I'll have a Napoleon." It was torture until I got there. How about non pareil? It's not pastry, but it's sweet.
  24. Lindacakes

    I'm a fraud

    Wow. I'm in awe. My name is Linda and I thought it was just horrible when, with about 24 hours notice, I prepared these cocktail snacks for friends: A bowl of Trader Joe's chili lime peanuts that had been opened in the cupboard for a couple of months. Something I ate in Ohio once called crabgrass: saute onion in a stick of butter. Add a box of frozen chopped spinach that has been thawed. Add a can of crab meat from Costco. Serve on Triscuits. I did go through the Triscuits and put only the nice, whole squares into the bowl. I did not serve them out of the box. And the bottle of Belvedere was genuine.
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