Becca Porter
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Posts posted by Becca Porter
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The grapefruit is my very favorite. The lemon is my next favorite. I like things really tart and dry. I rarely drink regular soda because it is so syrupy. I was happy when I found these, however I can only get them when I visit my Dad in Texas.
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The last few nights dinners. Vegetarian Thai Curry and cucumber salad from the May 2007 issue of Cuisine at Home:
Coke Brined grilled chicken from the May 2007 Cuisine at Home and Tuscan potato salad from the June/July Cook's Country:
Pimento Cheese burger from the May 2007 issue of Cuisine at Home:
I posted more in-depth descriptions and reviews on my blog if anyone is interested.
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Cook's Illustrated's Fresh Strawberry Pie, the first one was for my grandparents, the second for my husband and I. This pie is truly delicious...
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Yes, I would love to. Unfortunately no one has ever actually seen these "rumored" cookies in northeastern Louisiana. Seriously they just are not carried anywhere ever. It's wierd.
Have you looked in the ice cream section of your supermarket? They're usually next to the ice cream cones, chocolate syrup, etc. - not in the cookie section.
Hmm, good tip I'll check. Surely I would have noticed them by now considering my love for ice cream cones
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Yes, I would love to. Unfortunately no one has ever actually seen these "rumored" cookies in northeastern Louisiana. Seriously they just are not carried anywhere ever. It's wierd.
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I may have to explore a few of these options. They all sound good. Kerry, I love the sound of that brown sugar nut crust. What all does it consist of?
Thanks everyone...
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I hate to follow all the beautiful meals above, but here are our last two dinners:
Malboro Mans favorite sandwich with bell peppers and provolone. Delicious and meaty!
And:
Emeril's Soul Roll (Southern Greens-stuffed Pork Tenderloin with Red Beans and Rice and Pan Gravy) With:
Dorie Greenspan's Corniest Corn Muffins
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I want to make a homemade version of a boxed French Silk Pie recipe my family loved growing up. I love CI's chocolate cream pie recipe, but I want a lighter version. Lighter in texture not calories
.I recently made a chocolate napoleon out of Pierre Herme's Chocolate Desserts book. It used a filling that was made of chocolate pastry cream lightened with whipped cream. It was incredibly delicious. Do you all think it would be too rich to be the filling for a pie?
For the crust I would prefer a chocolate wafer crust. However, they do not sell chocolate wafers here. Should I make my own or use oreos?
Last question: Should I top it with whipped cream? Thank you...
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Caramelized Cardamom Apples With Pistachio Cream from Madhur Jaffrey's Quick and Easy Indian Cookery. It was really good. It is such a great combination of ingredients and textures.
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If anyone ever has any questions about the Monroe/West Monroe area let me know...
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What do you do when you can't sleep and you're sick with asthma and bronchitis? You get up and make this....
Confessions of a Frontier Woman's Cinnamon Rolls
The problem making this bite-size is that hubby snatches one and pops it into his mouth everytime he passes by.
I know, I know... I'm a rabid cook.
Yea! Arn't they fantastic! I absolutely loved them. I did use a little less butter in the filling. A little more than a stick per batch of dough. Also, I learned that it is best to melt the butter way ahead of time so that it would be thickened before you pour it onto the dough.
The glaze makes them. The coffee and maple extract is just addictive. As soon as I get my penzey's cinnamon in I am making another batch. It is so great to have pans to give out to people, although it is made difficult because they are so good.
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Rover, I am the same way. I cannot abide a too-sweet citrus dessert. These were perfect. They had 1 1/2 teaspoons grated orange, lime, and lemon zest each. 1 tablespoon orange juice, 1 tablespoon lemon juice, 6 tablespoons lime juice... CI really knows how to do citrus. Their lemon bars and cookies, and lime pie or bars, and lime and orange sherbet are all perfect.
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Cook's Illustrated's Triple-Citrus bars. Really good!
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Cook's Illustrated's Cuban-style pork rotisseried.
Swiss chard and black beans over rice.
Hot water cornbread.
Delicious!
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Martha Stewart's Hi Hat Cupcakes. THey were pretty good...
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Joe, I absolutely love that picture! Is that just a standard cream cheese frosting?
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Peach Pie! I made one for a photo demo on my blog. It turned out way better than expected.
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I made my second batch of bostock yesterday. You can read my blog for the details behind it.
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Baguettes that I made from a recipe in How To Cook Everything, chicken fricassee, from Cook's Illustrated, and roasted maple-mustard green beans also from CI.
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Baking From My Home To Yours, is featured in the April 2007 Gourmet. It is listed as one of the new cookbooks, which is destined to become a classic. They say "The book is a welcome compendium, especially after a slew of less than practical recent books that focus on just one sweet (decorated cookies, for example, or pies)."
Of course, we all knew it was destined to become a classic....
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I had these orange cupcakes. They were pretty, but the frosting needed acidity bad. The cake was good though. Really delicate and nice orange flavor.
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It was baked in a waterbath, and it did just melt in your mouth. Very creamy...
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Today I made Martha Stewart's strawberries and cream cheesecake. It was great. The pictures not so much...
Dinner! 2007
in Cooking
Posted
I thought it was the perfect grilled chicken. I will be making it often, and I will try roasting it in the oven as well.