bluechefk

just fyi - i get my potato starch in my favorite asian market here; dirt cheap, too!

all books are gone - thank you so much, everyone! kerry

'fire and spice' is taken!

adding to the list: fire and spice - jacki passmore

update: most books are taken - thanks everyone! remaining books = food lover's guide to colorado & great chefs cook american.

The '1000 Indian Recipes' book has been taken! - and here are a couple more to add to the list: The Muffin Lady - Linda Fisher Chinese One-Dish Meals - Huang Su-Huei (in English and Chinese)

Well, i was so successful in cleaning out my cookbook shelves last month, with the help of this thread, that i've decided to do a really deep purge here are a few books to start with, and i imagine i'll have a bunch more to add before the day is through. if you're interested in any of these, please PM me & we can exchange details. yes, i'm a hoarder of cookbooks - can you tell? The Classic 1000 Indian Recipes Food Lover's Guide to Colorado - Eliza Cross Castaneda Sorbets and Ice Creams - Lou Seibert Pappas The Great Chefs Cook American - ed. Ellen Brown

i just saw a very nice sounding recipe for tuscan white bean salad in recipegullet - sorry, can't remember whose contribution it was. pretty simple - canned white beans, red onion, fresh parsley, olive oil, salt & pepper, etc.

forgot to add to last post - re: pomegranate - off the top of my head, i'm wondering if RLB's mousseline buttercream could be adjusted to use pomegranate juice?

would you be willing to share your pear bavarian recipe? - i've been wanting to try one. it sounds like a nice filling for your cake - how about making the cake layers with browned butter? and if i remember right, pierre herme has a caramel ganache recipe in one of his books, too :-)

lime & ginger: flavor cake with lime zest & soak with key lime syrup; ginger buttercream with small pieces of candied ginger between the layers - maybe a plain buttercream to finish the cake. fig & plum: plum upside-down layers - turn layers so that plums are inside the cake; fill with fig preserves & a mascarpone cream. or you could hunt around for a fruitcake recipe that would feature dried figs & dried plums. lemon, rum & vanilla: vanilla bean & rum flavored cake layers; fill with lemon curd, and finish with a light lemon buttercream. lime & chocolate: tart lime curd between layers of dark chocolate cake; cover all in key lime flavored bittersweet ganache. the bourbon & cherry combination just cries out for pecans, imo

ling - that galette is just gorgeous! the crust looks especially flaky & delicious - did you use a regular pie crust? puff pastry? also, what are the darker flecks? - vanilla bean? ground nuts? really - just gorgeous; i could eat that all day long!

i was just about to suggest 'kaffeehaus', but i see that ludja beat me to it bernard clayton's 'complete book of pastry' is pretty good, too, although there are no pictures (at least not in my copy) - i just saw a used copy of this one on amazon for dirt cheap!

i second the vote for the Oceana recipe - that's become my standard go-to recipe, and i've gotten nothing but raves.

and the last book is gone - thank you everybody! kerry

i love the smell of tomato plants - does that count as a food smell? other favorites: fresh brewed coffee or fresh coffee beans; vanilla bean; bacon ; roasted garlic; gingerbread or gingersnaps baking; apples & cinnamon baking - in a pie, by themselves, any way at all!; the smell of good juicy hamburgers on the grill dislikes: melted butter; buttermilk

little late updating this - sorry for any inconvenience. all of my books are taken now, except for the jams & jellies book. kerry

wow, things are going fast! just 2 books left - jams & jellies - lou siebert pappas hot & spicy latin dishes - dave dewitt/chile pepper magazine

ok, another book is gone - 'the art of the cookie'; i've added a few more to the list - thanks for helping me clean out my basement, everybody! kerry the book of bread - judith & evan jones jams & jellies - lou siebert pappas salads - elsa petersen-schepelern hot & spicy latin dishes - dave dewitt/chile pepper magazine ursula's italian cakes - ursula ferrigno the complete book of herbs, spices & condiments - carol ann rinzler

ok - 'blondies & brownies' is now taken, as well. still remaining: the art of the cookie - jann johnson jams & jellies - lou siebert pappas salads - elsa petersen-schepelern any takers?

'have your cake...', 'boulangerie', and 'city cuisine' are taken - thank you! kerry

what a great idea! i'd like to add these books to the list of those needing adoption - i have tons more, but will start simple the art of the cookie - jann johnson jams & jellies - lou siebert pappas brownies & blondies - lisa yockelson salads - elsa petersen-schepelern boulangerie - paul rambali have your cake & eat it too - susan purdy the mezzaluna cookbook - aldo bozzi city cuisine - susan feniger & mary sue milliken all are in decent shape - loved & used, but not abused. kerry

azlee - i've just been looking through RLB's 'pie & pastry bible' for info on cornstarch/sugar proportions myself. for fruit turnovers, she recommends about 2/3 cup of sugar for 2 1/2 cups of pitted cherries. if you're draining off the cherry juices & then reducing them, she calls for 1 1/2 tbl. of cornstarch; if you're not reducing the liquid ahead of time, use just under 1 tbl. of cornstarch instead. i can't vouch for her measurements, since i haven't tried making this recipe yet. compared to a regular pie, this does seem like a higher proportion of cornstarch, so you must be right in thinking that the filling needs to be thicker than for a regular pie. as for freezing the cherries - i usually just pit mine, and then freeze in ziploc bags.

we've been firing up the grill lately - although it's so freakin' hot out there, that that's starting to feel like a hardship, too! we also fall back on the classic Carpet Picnic, too - cheeses, olives, crusty breads and/or crackers, etc. - all with a nicely chilled bottle of wine, of course of course, my real problem is that i like to bake, and it's WAY too hot for that nonsense! never tried a cherry pie on the grill - maybe now is the time to start?

thanks for the ideas, everyone - and tammylc, thank you for that link. i knew there had to be a cherry pie link somewhere around here question re: tapioca - i have some quick-cooking tapioca leftover from a blackberry pie baking spree a few months ago. i remember that the recipe i used for that suggested grinding the tapioca until nearly powdery - so that's what i have in my pantry. trouble is, i can't remember what the equivalent is - can i substitute the ground tapioca one-for-one for unground?