CKatCook
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Posts posted by CKatCook
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7 hours ago, JoNorvelleWalker said:
Forgive my ignorance but did you mean Italian cheese cake or Italian cream cake? If cheese cake, I recommend the recipe from Time Life Foods of the World Italy. A Roman era recipe made from eggs and ricotta.
I meant Italian Cream Cake. Not cheese cake. It's a cake that has pecans, coconut..a frosting that is a buttercream with pecans in it.
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I am looking for a tried and true very good Italian Cream Cake. It's for Christmas dinner and I swear, I have combed through my MANY cookbooks and I cannot find a recipe to save my life! I don't want to pull one off the web. The last few cakes I did that to it came up a mess, even with following the recipe exactly. Heck, at this point I would buy a good cookbook and have it overnighted to me if I knew a good Italian cream cake recipe was in it. HELP!
Blessings,
Kat
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I logged in here after not having logged in for a while to see this message. I never personally knew Holly, but remember his post. I am saddened to hear this.
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I just signed up, three weeks late, so I have some catch up. I plan on getting the book as well. This is exciting! Thank you for posting this!
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For me it depends on the book. Now all my bread cookbooks that I consider "classics" I buy on paper (ie: Crust and Crumb, The Bread Bakers Apprentice). But for some others that are ones that I like, bought, but don't see it becoming a classic, then I get the ebook. (like diet cookbooks, 20 meals with 20 ingredients, etc LOL)
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OH man...I am so going to have to get this.
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I work a very busy job, as most people I suppose. When it comes to lunch time I am lucky to get time to eat. Let alone go out anywhere outside the office eat (It is a rare day that happens for me). Short of getting a new job, I have to pack my lunches. The problem? I am in a serious packed lunch rut. I have looked around on the internet, I have checked out cookbooks, everything seems either 1) geared toward kids or 2) made of wraps and sandwiches. I am SICK of wraps and sandwiches! Salads always work, but then I get tired of that too. Storage is not an issue, there is a refrigerator and microwaves. I am in an office environment, so keeping stuff fresh is not an issue. I just desperately need to "mix it up".
Any ideas?
Thanks in advance for your thoughtful replies!
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Try looking around the internet for "paleo diet". Tons of recipes are out there, the "diet" is mostly very low fodmap.
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I was going to suggest Peterson for both Sauces and Soups, but I don't have Glorious French Food.
In addition to the Pepin books and DVDs I would suggest Madeleine Kamman's New Making of a Cook.
How do people feel about Peterson's Glorious French Food?
I have Peterson's sauces, but none of this others. I will look into that. I have not heard of Glorious French Food. Another one to look into.
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I graduated from the French Culinary institute. Definitely the Techniques from Pepin is a good start.
For blogs. What I like
http://variations-gourmandes.blogspot.com
Not blogs
Awesome websites! Thank you! I want to learn french now so I can read them in french.
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I have not posted here in a while and I found this thread. I so very sorry to hear this, much love and condolences to his family. I have enjoyed reading his writings, he will be missed.
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I just love Stephane Reynaud "Ripailles" but I think French feast is the same book.
It's very homey kind of bistrot food. Living in France for 4 years gave me the opportunities to find some of the ingredients that are hard to find outside: ah, ah it's no easy to buy in the States a tete de veau. And he is not the most precise.
Blogs?
Mercotte.
And I like Variations gourmandes because she is from around Nice. I have some other blogs saved somewhere that I really enjoyed...
Do you know of any blogs to recommend?
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I'd second the Keller. But this is coming from someone that has cooked a fair bit from Escoffier and Larousse. If you mean classic French in the, well, classic French sense of the term you would do well not to overlook the mother texts.
Yes, classic French in the sense of the term. Like if I was to go to a classic french cooking school, what kind of education would I get? -> those are the books I want to start cooking and learning from.
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One of my favorite things to do is armchair travel and try foods from all over the world, at home. So I got to thinking, what would it take to give myself an education in classic french cooking at home. What kind of books, websites, reading and cooking would I need? I already have a pretty well stocked kitchen pots, pans, knives, etc. But what books would get me there?
Thanks in advance for your kind replies!
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I went out and bought a brand new cusinart coffee maker. Spent a small fortune for their top of line maker. Four months later I have to send it back because it broke after one cleaning and refuses to brew a full pot of coffee, leaves water in the reservoir. I even followed the directions to a T.
Yeah, quality has gone way down these days. Just like customer service.
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I have been watching this thread closely while looking for the book. I agree, out of all the different "power bars" I have tried they are mostly vitamin pills with sugar. YUCK! I am going to see if this book is in my local library if not, just buy it. I cannot wait to try some of these recipes!
edit to add: That whole blog looks good. Thanks for posting that!
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I read through this thread with great delight! I have a mountain of cukes comming out of the garden this time of year and I had no clue what to do with them beyond cuke, tomato, vinegar salad.
I love the idea of cuke sammiches, I wonder if smoked salmon on that would be good.
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Now I have to go shopping and see if I can find some!
Interesting article!
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Huge portions. Example: there's a bagel place near me that, when asked for a schmear of cream cheese, piles, literally, about 1/4-inch of cream cheese on the bagel, more than enough for two bagels and some to take home. Pizza with so much cheese on it that it runs off the slice to the point that I can take the excess home and make a cheese sandwich with it. Salads so over dressed that I now only order dressing on the side.
Food that's not hot: soup that's luke warm to the point I send it back to be heated.
Hamburgers piled so high with garnish (lettuce, tomato, pickles, avocado, bacon, and what not) that one cannot easily take a bite out of the sandwich and the thing has to be held together with a huge toothpick. Remove the toothpick and the stack can't even support itself. Leave the toothpick in, and it impales you.
.... Shel
Amen on this! I am so tired of going into eat any where and I really cannot order anything because everything comes out so huge it means I will be stuck with a couple of days of leftovers!
That and the low carb folks...thank god that is a fad that is dying out. For a while I could not eat a sandwich without getting the sink eye from someone.
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Another Fushia Dunlop? Come on payday!!
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Home today, national holiday here in the US, what did I have? Popcorn. My new years resolution to make and eat brekkie is not going so good! LOL!
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OUCH! Most of these post just make me cringe!
I have lucked out and only grated my knuckles a couple of times, a few burns from hitting the sides of the oven.
I really shudder hearing about the caramel incident The thing that stands out most to me is when I was pouring cold creme into some caramel I was making and got a drop. ONLY A DROP on my thumb right smack next to my finger nail. That one little drop hurt for days! Cannot imagine half a finger...
This whole thread is a word of warning!
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Hi Patrick, thank you for asking. This recipe is easy to make and one of our comfort foods. Leftovers will be for dinner tonight!
Chicken Pot Pie
1 Tbs peanut oil
1/4 cup celery, chopped
1/4 cup white onion, chopped
1 can Veg-All (15 oz), drained
2 cups cooked chicken, dark and white meat, diced
2 cans Campbell's cream of potato soup (10 3/4 oz)
1/2 cup heavy cream, half and half, or milk
1/2 tsp fresh ground black pepper
2 Pillsbury refrigerated pie crusts, at room temperature
Heat oil in a sauce pan over medium heat. When oil is hot, add celery and onion and cook until tender. Stir in the next five ingredients and heat through.
Unroll the pie crusts. Lay one crust in a 9 inch pie plate and use a sharp knife to trim edges to rim of plate. Add the filling and top with second crust, fold the edges under and press with the tines of a fork to seal. Make several slits in the top of the crust.
Preheat oven to 425 F. Bake the pie on a cookie sheet (to catch any drips) for 35 to 40 minutes (adding a foil collar to the pie half-way through baking to keep the edges of the crust from getting too brown). Allow the pie to cool for 5 minutes or so before slicing.
This is a keeper! Never thought of using potato soup, but makes so much sense!
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Pappardelle, with cherry tomato sauce and gremolata.
That pappardelle is beautiful! Did you hand make that?
Italian Cream Cake
in Pastry & Baking
Posted
Thank you so very kindly!! You saved my Holiday table!!