Jean Blanchard
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Posts posted by Jean Blanchard
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I'd like to make a champagne sorbet as a palette cleanser for my Christmas Eve meal. I've seen a few recipes that are interesting but wondering if anyone has a favorite. Thanks!
jb
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Wonderful! Thanks for the quick reply, Dorie.
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I didn't get out to buy the pave pan yet but I'm shopping after work. Can someone with access to the cookbook tell me the size of the pan? Thanks!
Jean
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Made the Katherine Hepburn brownies in small brioche tins (thanks for that idea, Ling) They did take about 17 min. The idea of baking in the little tins makes them look so much more special. I'm serving them tonight with vanilla ice cream from Emily Luchetti's ice cream book and my dulche le leche (sp) on a spoon. Of course, I HAD to test the brownies before serving and they're really spectacular.
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You guys are the best! The web sites look great. So many things to choose from. I may try Michaels (why didn't I think of that??) for the basic bag but these web sites have so many fun options that I can't resist. I'm always bringing little treats to my coworkers and this will make it so much more fun. Thanks again!
Jean Blanchard
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I need to find cellophane bags on line that are big enough for maybe 6 cookies or a small fruitbread. Anyone know of a site? Thanks!
Jean Blanchard
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Upon further inspection, I see that it's just lemon.
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What's the garnish in the whiskey tea highball? Fun blog!
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servers? help cleaning up?
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Anybody know how long this will keep in the fridge?
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Just made the black and white banana loaf. I love chocolate and banana and this was nice and moist and lots of banana came through. The guy who's putting in the new bathroom liked it too!
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Made the Blondies for a birthday celebration at work today. They're yummy but a little too sweet for me. Didn't stop me from eating it but I really needed coffee. The concensus around the office is...well, let's see....they were gone in about 10 minutes and there was plenty else to choose from. Seems that the first question around here is, "did you make something from that cookbook again" and they get eaten pretty darn fast. This may be the only cookbook from my ridiculously large collection that I plan on being able to say that I made everything in it.
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Wow! That Musso Piccolo makes my little Krups look like the orphan of ice cream makers. I'll be looking forward to your ice cream adventures.
P.S. You convinced me to buy the Locatelli book.
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Andy, I keep reading about how great the Locatelli cookbook is and now I see it mentioned again here. What's your opinion? Is it worth adding it to my ever expanding cookbook collection? I can't get a peek at it at the library or bookstore so I'll have to buy it sight unseen. Thanks.
Have fun with the ice cream maker (which one did you buy)? I love to experiment with mine.
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Okay, that's it. I have to leave work right now and buy the pave pan. Patrick, this is getting redundant but your pictures are truly works of art.
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Thanks! Great ideas. In honor of Thanksgiving, I'll try pumpkin pie first but I do love anything lemon...dinner party next week. Had a second piece of the nutella tart and it really holds up well.
I'd love to see the paves. I'm tempted to buy the pans but I need a little encouragement.
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So I made the Nutella Tart and it was fabulous. Now, I'm wondering what other inspirations any of you have come up with for the remaining tart dough that's in my freezer?
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Dorie, Thank you so much for your generosity in sharing your recipes and your life. Loved the picture of you in your kitchen! Keep baking and keep sharing!
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Don't have my book with me and I can't remember the exact name of the cake, Mocha Chocolate Bundt Cake? Made it last night. I used instant espresso for a deeper coffee flavor. It is a really moist, coffee, chocolate cake. Great with port last night and equally great (and more coffee intense) this morning with coffee. Now I'm off to run up and down the stairs until I wear off cake in the morning! Not my usual yogurt but a lot more tasty.
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One other time that I bake. I bake when a loved one, close friend or neighbor suffers a loss, an illness or just one of lifes downs. It's my way of saying, "I'm thinking of you." All in all, I look for excuses to bake.
One thing I'd like to thank you for in your new book. The insert with ideas to change the recipe. Its made me start to think about how I can also change some of my old recipes.
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I would also be interested to know if you bake everyday "just for the sake of baking." I find myself always wanting to bake even though I never develop recipes as you do. All of my friends and family can't understand this. They think it's too much work. For me, it is actually very meditative and calming to cook and bake. Also, it just always feels like there is so much left for me to learn.
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Last night, I made the chocolate sorbet. REALLY simple, REALLY chocolatey. Texture was great. I'd make a simple cookie to go with it since you don't need much of it to satisfy your chocolate craving.
JB
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All great books. One more...Cooking One on One by John Ash. Not as comprehensive but certainly lots of great information.
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First, let me say that it was a pleasure to meet you yesterday in Chicago. I think people who truly love to bake are just naturally generous not just with all of the fruits of their labor but of themselves. You are no exception.
Americas food scene has changed drastically over the past 30 years. Since you have been an occasional resident of Paris for so long, I'm wondering how food/dining may have changed there over the same time frame.
Jean Blanchard
champagne sorbet
in Cooking
Posted
Looks like this is it! Looks great, I'll give a try. Thanks.