Alinka

I've got a cheesecake question. Or a math question, I am not sure which. I want to half this recipe. What size spring form should I use? How long should I bake it and at what temperature? Any advice would be greatly appreciated!

Can I set this as wallpaper on my desktop? Beautifully plated, beautifully photographed. The colors are so delicate but elegant, and the asparagus reminds me of ballerina's arms for some reason . The food looks delicious; I think the potatoes are very buttery and soft.

Hi Klary, I've peeled the recipe from this forum. There are step-by-step instructions on making the galettes. I don't think Nelly will mind if I share her recipe here: 50 gr buckwheat flour 50 gr white flour 1 tablespoon confectioner’s sugar 2 eggs 300 gr milk 75 gr melted butter Make batter; let stand for about an hour before making galettes. She says she came up with this recipe because the traditional recipe she tried (250 gr buckwheat flour, 1 egg, 500 ml water, salt, 2 tablespoons butter) produced the galettes that were too dark and too hard. Now, I've made my own modifications. First of all, I doubled the recipe; I read in The Cake Bible that cake flour makes buckwheat galettes more tender, so I used 1/2 buckwheat flour, 1/4 regular white flour, and 1/4 cake flour. I also used a mixture of whatever I had in the fridge for liquid - soy milk, cow's milk, and kefir (buttermilk). Added about 1/8 teaspoon of soda for lacy-ness (because kefir is sour), and thinned the batter with a little water. And, added salt. Oh, and I used olive oil instead of melted butter. And, I used ham instead of roast beef. Otherwise, I followed the recipe precisely . Thanks for asking . My sister gave it to me. Every time I go to visit my family in Russia, they are amazed at how weight conscious I am (those darn Russian women eat whatever they want and still all stay skinny - I forgot how to do it! ). So my sister always makes fun of me. The silly little verse says something like, "Although our figures may be full and even intimidating, we are very tender and sensitive animals, pleasant to be around". A nice reminder for me not to be too obsessed . I've got the picture of the other side: Discregard the cheese; although, it is appropriate for this thread - it WAS my breakfast (not all of it!).

I believe you! (Off to Google stout for I do not know what it is ).

Getting warmer Fine! Then you are responsible for this as my breakfast today - And that is just the dessert, the main breakfast course being buckwheat galettes with ham, cheese, and egg And of course, I can't just make a few; no, it has to be a pile!

Weeellll... That's how I usually eat: too healthy but delicious . But not on weekends: Crepes with smoked salmon and creme fraiche And with fruit and caramel sauce (dulce de leche, cream, butter, brandy) Unhealthy enough for ya? suzilightning, I've had that blender for a couple of years, and loving it! I don't even own a regular one.

Lazy but still hungry. That means pasta with tomato sauce.

Salmon glazed with brown sugar, Dijon mustard, soy sauce and rice vinegar, served with vegetable stir-fry and brown Basmati:

Wow. I love eGullet: such a diverse crowd!

Reading this gave me an idea... So here's my breakfast this morning. Quick (it's the beginning of a workweek, after all) but yummy - Made with this -

Almond croissant and a Hungarian pastry (forgot the name) with walnuts, bought and eaten at the farmers' market: The croissant, although pretty, did not taste that good. Where are the buttery, tender, slightly strenchy layers inside? Where are the crunchy ones outside? Where is the fangipane with a nutty almond aroma?? Soggines. Blandness.

Yesterday:

Well, we'll call it "pesco-vegetarian" . Not that I know of...I just wanted to try something different with Chinese food other than rice and noodles. These (from Barbara Tropp's first great book) seemed cool, tasty and not that hard to make. ← Now I'll have to see if the library has the book.

Wow, these steamed buns look pretty cool. Did you have have a discussion anywhere?

Another dinner of whole wheat couscous and fish in tomato-basil-capers-olives sauce. I think right now couscous is my favorite kind of starch, can't get enough.

When I was growing up, we were not allowed to take our food out of the kitchen (we did not have a dining room), especially, God forbid, into the living room. It is still a guilty pleasure to eat sitting on the couch or have breakfast in bed. Feels so grown-up . Then again, our parents did not spoil us too much: ice-cream was a rare and special treat. When I grew up and could buy my own, I OD'ed on it I'm afraid .

I only photogrpaph the dishes that I think will look good on photo . (Now, that doesn't necessarily mean I will eat canned food the rest of the time . But I have no problem eating leftovers for 2 days in a row, or just frying a couple of eggs for dinner or making a simple salad, which does not look interesting enough to post on the Dinner thread.) Presentation-wise, though, even if I am not taking a picture or if I am eating alone, I still like to use pretty plates (dishes are my weakness) and set up the table (with paper napkins, though). Never over the sink, or standing up, or out of a box/can/pan. I love myself too much .

Szechwan carrot soup Bear with me; I'll be displaying vegetarian dinners for a while, I'm afraid . However, I do recognize that your chicken-and-chips look go-o-orgeous, Shalmanese!

Thanks! I used to actually boil condensed milk right in the can, submersed in water (it takes a few hours) but I'd heard too many stories of the contents of the can sticking to the ceiling after the great explosion, so now I just buy a can of "boiled condensed milk" at the Russian store. It's used fairly often in baking, mostly for buttercreams and fillings (like for thin crispy waffles that are rolled into "cigarettes" when still hot and then filled with the mixture of the condensed milk and nuts, for example, or for stuffing blini). I bought a can of dulce de leche I found in the Hispanic section of the supermarket. Have not tried it yet. What are alfajores?

And I also baked cookies using the recipe I got from a friend in Brussels - lemony and very tender, to the point of too fragile. I decided to stick them together with some cooked condensed milk.

Work. Of. Art. Great dinners, everyone. And I seem to be on a vegetarian streak again, can't stand the thought of eating meat . At least I can eat fish, so I cooked tilapia with San Marzano tomatoes (+capers, kalamata olives, garlic, lots of basil), served with whole grain lemon-cranberry couscous. Too dark to photograph.

Ever heard of healthy oatmeal for breakfast, girl? Susan, did Percy come over to poke that hole in the egg? (Whispering: what's scrapple?)

THANK YOU, Yetty, I thought it was just me... Daniel, do you ever get out of the kitchen? Your dinners look stunning and all, but it's after looking at this breakfast that I really felt like joining the crowd begging to be your girlfriend or at least dinner guest . GREAT job!

Good thing I wasn't driving when reading your post . I'll have to join John S. in admiring your writing skills and sense of humor!

And then, of course, there are always cranberry scones one can bake for breakfast and eat with apricot jam... (If the photo looks a little set up - yes, I'll say it out loud: I played with my food! )