chantal

Thanks Mr. Fagioli, That's a good price for them (poblanos). I'll get some during the week. I am really wishing I had a bigger freezer right now. As for the suspect jalepenos, they might be jalepenos. I've never seen them quite as fat as I have here, not very spicy either.

The older version of cook's illustrated raspberry bars is posted here. I like these a lot. They also use raspberry preserves. I haven't tried the new recipe yet.

I'd cut away half then fill with sauteed mushrooms and fontina cheese. Put remaining polenta back on top and layer again with sauteed mushrooms and cheese then bake until bubly. A drizzle of truffle oil after it comes out of oven doesn't hurt. Alternatively, I add a little truffle paste to the mushroom mixture. Grits/polenta are very good with sauteed greens and garlic. I'll have to try this maple syrup/molasses idea out. It sounds TOOO good.

I love to make peach duff with my peaches. The recipe comes from Melinda Lee who has a food show on the radio in LA. It comes together in about 5 mins. and I am often asked for the recipe. I think its a great way to use up fruit.

Thanks for the recipe. I really appreciate it. I'll try it out hopefully this weekend. Thanks for the link to gourmetindia.com. Great site.

This dressing is really great on tomatoes. I've made it several 4 times already, in the last few weeks. I think it's quite good.

Would you mind sharing your tandoori maranade recipe. That looks very good. Thanks

That sounds great but worchestershire sauce isn't vegetarian. It's got anchovies in it. Some vegetarians eat fish, but a lot don't.

I agree on this. She has a lot of really good recipes though the photography isn't always great. Betty Crocker is good place to learn the Basics and build some confidence. My parents bought it for me when they saw I had an interest in baking and I worked my way through it.

Mari makan is an invitation in Malay: Mari = Come Makan = Eat ← Sounds like a great offer. I WISHHHHHH. No Asia for me this year. Maybe next though. Thanks for a nice article. I am looking around at recipes I want to make and will be hunting down Pandan leaves tomorrow.

Gosh there's been like 10 posts and no vegetarian bashing yet ? That's gotta be a record! How about some entertainment value? How about tofu satay. Marinate and grill it then make a nice Peanut butter coconut milk sauce. Better yet, here's a linky. Grilled Jerk Corn is always good. The satay with rice and grilled corn, and maybe a few grilled onions. Sounds good to me anyway.

Thanks guys. I was just thinking about how I am going to fill and decorate it. If I can whip it, maybe I'll use it is a filling instead. I haven't really decided. It looks like we have got some hot weather coming up again, so maybe I'd better just pour it.

Thanks Anne, It didn't even occur to me to post it. here it is 1/2 c. sugar 2T. water 1 T. corn syrup Cook to 350. Then add 1 cup boiled heavy cream Then add 4 oz bittersweet choc and 4 oz milk choc Cool to room temp. Thanks again

Nasi Lemak sounded too good not to ask about.... My sambal Olek is Indonesian. I don't by the stuff with the green lid cause IIRC it has presevatives in it. Speaking about things everyone should try in their lives, have you ever had green rice. The director's wife told me it was young pounded rice and when I bought it on the street it came wrapped in leaves which I assumed ( maybe incorrectly) were banana leaves. I miss that stuff a lot. I was inspired tonight so I made gado gado tonight with fried eggs and fried peanuts, plus a lemon cucumber from my garden, green beans and carrots. One of my favorite meals in the summer.

Thanks. I really hope it comes out well. I am a sucker for chocolate, caramel and yellow cake.

That was extremely helpful, thank you. I'll do more research on sambal and see what I can come up with. You're all really nice to take the time out to explain this to me.

Since we seem to agree on this pie dough thing, I have to tell you what we do here in canada-- they are called nun's farts ( I know, real classy). Take said pie dough. roll it and top with brown sugar. roll up and slice (eat a few now). Put in glass dish cut side down and pour maple syrup over them with a bit of water (or cream), so in total your liquid is about 1/2 way up the side of the rolls. Bake. The dough absorbs the syrup but it stays moist and forms this great maple caramel. They are the best. My grandma used to make them for us with pie scraps.

Thanks Ruth, I'll check out the recipe. The crust on the old ones is a bit short. The fresh berries probably add a different dimension. I can't imagine they could be better than the old recipe, but I'll have to try em. Man those blueberry hazelnut bars sound AMAZING. I don't know if I can afford 6 cups of blueberries, but I'm thinking i might have to just go for it. Wow.

Hi folks, I am planning on using Sheryl Yard's Caramel Ganache this weekend for a pretty big cake. Yellow cake--whimsical bakehouse-- filled with whipped cream or pastry cream and topped with the chocolate caramel ganache. I am wondering if I can get air into this ganache. Also, does it hold up well? Can it be left our for 3-4 hours. I am not trying it out before hand because I will EAT all of it myself. For those of you who have used it, should I fill the cake with pastry cream or whipped cream? I am thinking whipped cream to counter the sweetness of said ganache. Thanks in advance.

And Australian. Ours has Thai peanut sauce on the label. I haven't tried Canadian PB, but ours is not as sweet as the leading American brands, so if you like a sweeter cookie you may need more sweetener than the recipe calls for. In practice I don't bother. You can make great PB cookies by substituting in other nut butters as well, alone or in combination. I made some great ones where I also included tahini as part of the amount of PB called for. ← Actually its not the sugar content that I was concerned about as much as the shortening in commercial PB. I was thinking natural PB might affect the texture of the cookies. But insufficient sugar could also make them less chewy. I hadn't thought about that. I like my pb bookies quite chewy and not like a sable. I'll try em out when I can, and report back.

I get bored making the same stuff over and over again too. On my end its biscotti. My relatives head strait for the cookie jar when they get here. They are disappointed when there's no biscotti. I have posted the recipe for the raspberry squares to recipe gullet. I recommend paying 3.95 for a few months to get access to their site. There are some excellent excellent recipes on this site for both food and sweets. Godiva has twenty three variations of brownies in their site. click.. Might keep you busy for a while....., white chocolate butter bars... macadamia fudge squares. The link to their recipes is on the bottom of the page.

Thanks everyone. Okay so is there a substitute for Pandan? I don't know if I can find those. There is a large vietnamese population, and Chinese population here in Montreal, but I'm not sure about Thai or Malaysian goods. I have holy basil in the garden, will that work? Yes, as far as the fish allergy it is not fun ( it made things very intersting when I lived in Vietnam a few years ago). All right, so I'll see if I can find pandan at the asian markets. I need more help with sambal. I think I am finding it confusing because there is a sambar in Indian cooking. I have a jar sambal olek but it is a hot pepper sauce. It sounds like fish is a major component of all sambals, is this correct? And as far as nasi lemak goes, it means fatty rice, so then that is the center of the dish, and the cucumber, egg, fried peanuts, and meat/fish, ect go under the sambal sauce? Sorry for my lameness. I will look into the beef redang more. Sounds great. I won't even ask about Mari Makan. I think I need to do more research online first. Sure sounds like you guys have fun together though. That's great! Thanks, chantal

You can check out this thread that was started a few weeks ago. The topic was portable desserts. There is also a great recipe for raspberry squares, and lemon bars on Cook's Illustrated website too. Several Egulleters like JF's kahlua blondies a lot-- still on my list to try. My favorite is maple squares, but then I am Canadian! Let me know if you need any recipes, since the cook's illustrated site is a paid site for most things.

CI Raspberry Squares Serves 25. 1-1/2 c unbleached AP flour 1-1/4 c quick-cooking oats 1/3 c granulated sugar 1/3 c light brown sugar 1/4 tsp baking soda 1/4 tsp salt 1/2 c finely chopped pecans or almonds 12 T unsalted butter, soft but cool 1 c good quality raspberry preserves Oven 350. You should use lower middle rack. Grease 9' square pan. Make foil sling for ease of removal, and spray/grease foil too. Mix together all but butter and preserves in a bowl. They do this in a mixer, but you can do it in a bowl. Then add in butter, mixing until sandy. Press 2/3 of mixture into pan evenly. Bake 20 mins, or until barely light brown. Spread preserves over hot crust. Sprinkle the last third of oat mixture evenly over the jam. Bake until preserves are bubbly, about 30 mins. Keywords: Dessert ( RG1373 )

CI Raspberry Squares Serves 25. 1-1/2 c unbleached AP flour 1-1/4 c quick-cooking oats 1/3 c granulated sugar 1/3 c light brown sugar 1/4 tsp baking soda 1/4 tsp salt 1/2 c finely chopped pecans or almonds 12 T unsalted butter, soft but cool 1 c good quality raspberry preserves Oven 350. You should use lower middle rack. Grease 9' square pan. Make foil sling for ease of removal, and spray/grease foil too. Mix together all but butter and preserves in a bowl. They do this in a mixer, but you can do it in a bowl. Then add in butter, mixing until sandy. Press 2/3 of mixture into pan evenly. Bake 20 mins, or until barely light brown. Spread preserves over hot crust. Sprinkle the last third of oat mixture evenly over the jam. Bake until preserves are bubbly, about 30 mins. Keywords: Dessert ( RG1373 )