kitwilliams

I recently found out that I am related to the infamous Edward Bulwer-Lytton of whom you all are making fun -- and it is such fun! Although I'm with Maggie: come on -- you all can do much worse! But I think I understand. It is easy to write something that just isn't very good. But to write something that is memorably abominable is really hard!

mjc: That's the thing: I don't know if there are differences but I sure would like to find out! and what IS the difference between payard and balthazar?

Paula: The thing you need to know about me and cannele is that I've never eaten one in France. Payard and La Brea bakery are the only places I have experienced them. Just wanted to give you that little "heads up"! And nightscotsman is the true cannele expert on egullet! But I'm happy to share what I have learned. I just sampled one from the batch I baked this morning. Interestingly, the batter sat for nearly 40 hours (I usually can't wait the required 24 hours due to impatience) and they did not rise as much. Nancy Silverton notes that the batter should be used within 48 hours so I pretty much stretched it to the limit and so found that closer to the 24 hour mark is better as far as size goes. However the interior seems to be even more custardy than usual. A true pleasure to bite into. The crust is a good thickness and crackling crunchy both top and bottom however there is a ring around the middle where it just doesn't get the extreme top or bottom heat and a chewier rather than crisp crust has developed. That seems to be the norm for me however it is more pronounced in today's older batter. Is that a problem with copper molds as well or might it just be the silicon sheet molds which, due to their closeness, may not attract as much heat as do the individual copper molds. My molds hold just short of 3 oz. Here is a link to the size at Bridge: http://www.bridgekitchenware.com/moreinfo....Product_ID=2587 And yes, I wax/butter the molds and stick them in the freezer until ready to fill them. But I did bring my milk to a full boil, as Nancy states. Next time I'll try the 183 degree mark. And I may have convection soon so look forward to seeing the results that will bring! NSM: I'm trying chocolate cannele next!

I've seen both the red and the black but mine are definitely rust colored. On the Bridge website they are called "Silicon Flex". Yes, Paula, having lowered the temperature to 375 once, I have now decided that the 400 degrees for two hours does have the best results. Enjoyed the article too. Can't wait until I finally get to Bordeaux so that I can sample the ultimate! I have batter in the frig right now! Fresh canelles tomorrow!

For anyone who has not made canneles due to the high cost of the proper copper molds, I have now had great success with the silicon molds. I finally did the beeswax/butter treatment, used Nancy Silverton's recipe (although I reduce the sugar to just 400g (2 cups)) and they were very close to those that I have had at La Brea Bakery. Well, the ones at La Brea Bakery BEFORE it was sold. A beautiful, shiny crust that was crisp and chewy and the moist, custardy interior. And no problem holding their shape. I'm sure if I were to compare them to canneles made in copper molds I would detect a difference in the crust. But these were damn good until I can afford the copper! FYI, I got my molds at Bridge Kitchenware.

milk jugs (mostly welsh and english). I will put myself into debt for beautiful dishes. and serving tea is such fun when everyone has a one-of-a-kind cup and saucer. I always end up having to ship things home when I travel and ebay has done well by my modest purchases. my favorite: well used t.g. green pudding basins (cream colored only. none of the cornish ware stripes.)

since no one has mentioned The Borough Cafe on Park Street just across from Neal's Yard Dairy, I assume they finally did close after all. A breakfast of bubble & squeak, egg, bacon, sausage, beans, toast and a fantastic hot, milky tea could keep you going for several days. so sad. since I've lost them for the future, this thread will become very useful. Brady's in Wandsworth was doing terrific fish & chips when I was there a year ago. anyone been there lately? oh, for a big bowl of mushy peas!

me too! mmmm. heavenly hots. and nutmeg muffins.

Red Beans & Rice. the leftover penne with ramps and butter that I'm eating right now.

Original, I assume. While I'm thinking of one, here is a personal favorite. And it's about Pie! Well, actually, Pi.... A favorite project of mine, A new value of Pi to assign. I would set it at three For it's simpler, you see, Than three-point-one-four-one-five-nine. okay, here's my first attempt: An eGulleteer named Craig Camp, Went foraging for some fresh ramp. He boiled them with milk, Mashed his spuds smooth as silk And produced a terrific Ramp Champ. I'm still waxing poetic ( ) about ramps and Craig, yours was the only egullet that came to mind that rhymed. Hope you don't mind. And, of course, we all know that ramp (with no "s") is also the plural.

Oh, please do Jaymes!

A couple of questions: Nightscotsman and Elizabeth -- did you do the entire process in one day or is it better to allow the dough, after completing all the turns, to rest in the frig overnight? Secondly, has anyone else ever seen the following done: taking a small bit of the dough and enclosing it in center of the croissant? Is this traditional or simply done to make a fluffier looking end product? I assume it would give you a higher crumb to crust ratio which I would assume, in a croissant, is not what you are looking for.

This is all too late I'm sure but I still have a photo and recipe cut out of (I think) an issue of Chocolatier Magazine sometime in the mid-80s. As I recall, it was from a restaurant somewhere in Napa and they made chocolate "brown paper bags" and then filled them with fresh raspberry milkshakes. A couple of straws and some more fresh raspberries tossed on top. Awesome. I have yet to make it but it is one of those pictures and ideas that has stuck with me!

I've just added a recipe to the archive for an awesome, moist marble cake. It's from a pamphlet put out by General Foods in 1941 (I mentioned this earlier in this thread) which pushes Swans Down Cake Flour. The technique used for the chocolate mixture is fun and interesting: you add baking soda to the melted chocolate/sugar/water mixture before adding it to part of the cake batter. The pamphlet suggests frosting it with a Hungarian Chocolate Frosting which I made and it tasted just fine but it has egg yolks in it which are just stirred into the warm melted chocolate mixture. If anyone wants the recipe I'm happy to supply it as well, but your best ganache is an even better bet. An awesome, classic layer cake which totally took my dad back to his youth.

Chocolate Marble Cake One of those classic cakes deserving of resurrection! Best if just thinly iced with your favorite ganache. 3 oz Unsweetened chocolate, melted 1/4 c sugar 1/4 c boiling water 1/4 tsp baking soda 3 c sifted cake flour 3 tsp baking powder 1/2 tsp salt 6 oz butter, softened 2 c sugar 1 c milk 1 tsp vanilla 6 egg whites Spray two 9" round cake pans and line bottom with parchment. Preheat oven to 375 F. Combine melted chocolate with the 1/4 cup sugar and boiling water. Add baking soda and stir until thickened. Cool. Sift flour once before measuring then add baking powder and salt and sift three times more. Set aside. Cream butter and sugar until white and fluffy. Add flour alternately with milk beating until smooth after each addition. Add vanilla. Beat egg whites to moist peaks. Stir quickly but thoroughly into batter. Pour half of batter into another bowl and add chocolate mixture. With ice cream scoop (or large spoon) alternate light and dark batters then marbleize by cutting through batters with knife. Bake for approximately 35 minutes. Keywords: Dessert, Cake ( RG482 )

I too am again inspired to get back on the hunt for the perfect canneles bandwagon after seeing the LA Times article today. Finally purchased some beeswax at the farmers market today so will whip up some batter and report back tomorrow...but now, back to my Devon Apple Cake with Sundowner apples and Golden Flame raisins.

What has happened to this thread which I have so enjoyed? Is this entire week a bank holiday for all you Brits? Is this restaurant simply too easy to identify? I HAD to locate the recipe for that luscious sounding pudding (two of my dad's favorite things: marmalade and drambuie, not necessarily in that order) so am quite sure I know the answer but don't think it fair that I post it. Anyway, I don't want to win the question as my favorite UK restaurants have already been utilized and so I'd be hard put to list three courses from Pret a Manger! Keep this thread going -- such fun!

I am a definite parsnip "yum" person, but only learned to be that way within the past 6 years or so. My first experience with this veg was at a restaurant in N. Wales. I had no idea what this lusciously sweet vegetable was so I couldn't even refer to it by name! I finally asked the waitress a generic, "How are the vegetables cooked?" and she replied that the Parsnips were roasted and basted with butter and honey. Awesome. But my all-time favorite way to eat them is as Parsnip Pie, a savory side dish. I thought I had posted it on another thread but can't seem to find it so here it is again. Parsnip Pie 2 lbs. parsnips, peeled and thinly sliced vegetable oil of choice for frying 2 oz. butter salt and pepper 8-10 oz. cream 1 lb. tomatoes, skinned, seeded and chopped 6 oz. Teifi cheese (it's Welsh) grated. If you can't find it, substitue Gouda. I once tried it with a smoked Gouda which added an barely discernable but deliciously different aspect. 4-6 Tbsp. fresh breadcrumbs Lightly fry parsnips in oil until just tender. Butter a 2-3 pint casserole dish and begin layering: parsnips, s&p, a drizzle of cream, tomatoes, more cream, cheese. Repeat until all is used up. Top with breadcrumbs and dot with butter. Bake for 30 minutes in 400 F. oven until bubbling at sides and crispy on top.

Parsnip Pie 2 lb parsnips, peeled and thinly sliced vegetable oil of choice for frying 2 oz butter salt and pepper 8 oz cream 1 lb tomatoes, skinned, seeded and chopped 6 oz Teifi cheese (it's Welsh) grated. If you can't find it, substitue Gouda. I once tried it with a smoked Gouda which added a barely discernible but deliciously different aspect. 4 T fresh breadcrumbs Lightly fry parsnips in oil until just tender. Butter a 2-3 pint casserole dish and begin layering: parsnips, s&p, a drizzle of cream, tomatoes, more cream, cheese. Repeat until all is used up. Top with breadcrumbs and dot with butter. Bake for 30 minutes in 400 F. oven until bubbling at sides and crispy on top Keywords: Vegetables ( RG461 )

Most successful hors d'oeuvres I ever s'oeuvred (couldn't resist) came from a Welsh cookbook by Gilli Davies, Lamb, Leeks and Laverbread. Gilli called them "Croffta Leeks" due to the fact that she used a Welsh wine by that name, but she states that this is a medieval recipe from Rome. She cooks and serves them whole as a side dish. I slice them in 1" pieces, cooking as directed, and serve as a casual appetizer with chunks of bread and guests dip their bread straight into the pot on the stove. 450 g. slim young leeks 5 Tbsp. olive oil 225 ml dry white wine salt and pepper Trim, soak, rinse and drain leeks. Combine oil, wine and seasoning in large saucepan or small stockpot. Add leeks and simmer on stove for about 25 minutes or until leeks are tender. Serve warm or cold. simple and awesome.

I agree, Trish, no one but you and some friends of mine who just had a party for their 3-year old. Barbecued marinated steak, chicken, carnitas served with guacamole and warm flour tortillas and killer salsa. And, for dessert, I was asked to make seventy Panna Cotta. I've certainly never seen birthday disappear as quickly as that Panna Cotta did! Different and very delicious! Bake to the old cake recipes...I was just given a booklet put out by General Foods in 1941, promoting Swans Down Cake Flour, and I can't wait to dig in and try some of these: Burnt Sugar Cake is in here too Lazy Dazy Cake Lord & Lady Baltimore Cakes Arabian Ribbon Cake Prune Cake with Mocha Creole Frosting and many more! Probably many of you have or had this little book. Any recommendations are sincerely appreciated!

Great thread. Responses obviously very full of thought. On that note...Hugh Grant. (Just read latest interview in Vanity Fair... )

Suvir: I read your post having just made my second batch of panna cotta! I use Alfred Portales' Gotham Bar & Grill recipe...the first time using five gelatine sheets and decided that next time I will use four. Today I used the called for amount of powdered gelatine which came out just imperceptibly less smooth as when using the sheets, but again, next time I will use a tad less for a slightly more wobbly end result. First time: simply with rasp- and blueberries. This time with the barest drizzle of nicely bitter caramel sauce. Both were awesome. Can't wait to try variations for the acoutrements! How about an eGullet Panna Cotta bar?

Think this recipe has been discussed in a previous thread but it is a rustically delicious example of baking with olive oil. Gateau de Beaume de Venise

Love dried pluots and nectarines for eating. But dried apricots are my all-time favorite. Current favorites are the Slab Apricots at Trader Joe's. Dried cherries, of any kind, are my favorites to use for baking. Particularly Bara Brith (unyeasted version), a Welsh tea bread -- "tea" NOT just meaning eaten for tea (which it, of course, is) but in that the fruit is soaked in cold tea overnight. Last time I made it it included dried Rainier cherries and dried tart Montmorencies...both from Trader Joe's. And dried currants.