gfron1
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Posts posted by gfron1
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One of my chief complaints about any writings of Peru is that they tend to focus almost exclusively to the south. I did a climbing expedition a few years back that based out of Haurez and I had some great meals there. The food was, in many ways, different from that down south (and I don't remember ever seeing cuy on the menu). Being on a very tight budget, I focused on the Chifas and papas rellenos. However, when I returned to Lima I focused my eating in Miraflores....ahhh...I'll never forget my favorite heladoteria (sp?) on the square. I ate there 6 times in 3 days.
The beginning of my trip was staying with locals in Lima, and every meal started with a soup, and ended in some gloppy potato and/or chicken dish - all had wonderful ajis. The other great memory was that they served lemongrass tea with every meal - very sweet!
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It should already be in RecipeGullet. Also, I shared one with the friends who told me about it originally. They said it was really good (the polite answer) and that my lemoncello was "more biting" than theirs (the honest answer). And, that the cake was a bit heavier than what they had - I can work on that one
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Patrick, I'll look forward to seeing what you create - actually photograph. I think it gets avoided because it isn't chocolate brown
but I will make it again using cream. I also am looking forward to seeing how you photograph it. I wasn't motivated to play around too much since I already had blown the recipe. And not to be a broken record but those croquettes...Wow! -
Ohhh Dorie, you're going to force a confession out of me...The hot cold was great, and like I said the croquettes were incredible. (here comes the confession) But, I reached in the fridge to get my cream and poured it only to realize as it was coming out of the container, that it was actually buttermilk
. It was late and I didn't have any cream to start over with. So I forged ahead using the ginger simple syrup that was formed with the ginger strips, and poured the simple sugar into the soup. Needless to say that wasn't enough to counteract the buttermilk. So, staying positive here, the croquettes were incredible...did I mention the croquettes yet I will try again! -
PH's Warm Chocolate Croquettes in Cold Coconut-Milk Tapioca Soup...
Sorry about the bad picture.
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Last night I made the Warm Chocolate Croquettes in Cold Coconut-Milk Tapioca Soup. The soup didn't do much for me, but the croquettes will find their way into many future desserts...
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What incredible colors in that pic Ling!
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That Savarin looks great!
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Actually, it was a friend who had it in Italy. So tonight will be the test. I saved 2 to take to their house so they can tell me how close (or far off) from the original I was. It was a super dessert for a summer night. A guest said it was the best non-chocolate dessert they had ever had. I wouldn't go that far, but it was pretty darn good. One thing that I learned was that the limoncello needs to be one that you like. I had a good one (Profumi della Costiera - purchased from Keller Wines in SF), but I found it someone biting. I also chose to use lemon oil instead of just zest, and that was a good choice.
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Delicia al Limon
Serves 8 as Dessert.
A fried who had just returned from the Amalfi Coast raved about this "mysterious" dessert. After some probing and answers from egulleters, we figured out that this was a Delicia al Limon. A tradition to the region (actually a fairly modern dessert). Using the local limoncello, this is a cousin to the tiramisu, but is presented traditionally as breasts.
1. PAN DI SPAGNA (modified from www.italianfood.about.com)
130 g fine flour (I used cake flour)
130 g powdered sugar
5 eggs, separated and at room temp
Grated lemon zest or lemon oil
Butter for greasing pan
Oven to 375 F
Beat the yolks and sugar until pale yellow and expanded threefold. Whip the whites to firm peaks. Fold into the yolks and then fold in flour and lemon. Grease and flour pan. You can use a 9" round, or individual molds. If you do individual molds, reduce heat by 25 degrees. Bake until toothpick comes out clean about 35 minutes for a 9", 10 minutes for individuals.
Let cool, then scoop out the center leaving about 1/4" of cake all around. Eat the scoopings!
2. CREMA CHANTILLY
3 T. Corn Starch (can use flour)
75 g Sugar
1/4 t. Lemon oil (or 1/2 t. zest)
3 Egg yolks
250 ml Whole milk
Pinch of salt
125 ml Cream
Warm milk over medium flame. Lightly whisk the yolks in a bowl. Strain starch/flour into the bowl, whisking - ensure that no lumps form. Add the sugar again watching for lumps. Add remaining milk.
As the milk nears boil, slowly whisk the hot milk into the egg mixture. Add lemon. Continue cooking until thickens to pudding consistency. Remove from heat and set in pan of cold water to stop cooking.
3 ASSEMBLY
-Loosen cake from pan,but then return cake to pan
-Soak cake with limoncello.
-Fill hollowed cavity with Chantilly and smooth.
-Cover with plastic wrap and set in refigerator at least over night.
-If you have extra chantilly, use it, otherwise make second batch. Take about 1/2 C of chantilly and whisk with 1 C. cream to make smooth yogurt-like sauce.
-Place filled, set cake on serving dish.
-Cover with chantilly sauce
-Decorate with whipped cream and zest
ENJOY WITH A SHOT OF ICE-COLD LIMONCELLO
Keywords: Dessert, Intermediate, Italian
( RG1764 )
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I finally was able to pull this off. Thank you to everyone who helped steer me in the right direction. Ultimately, no one had a full recipe, so I pulled a variety of recipes that seem to have re-created it.
Here's my how to (soon to go in recipe gullet):
Start with a Pan di Spagna cake. Mixing the batter to be as light as possible:
Then I buttered, floured and filled my dome pans:
Baked:
Hollowed out and filled with the lemon pastry cream:
Then the Chantilly Cream:
And finally the end result:
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Its been a while for me...busy...hot...but here is something I've been trying to create for a while now. The full details are posted in the Delicia al Limon thread, and it was good enough that I'll put in recipe gullet. Delicia al Limon:
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Ditto on the old way McDonald's did their apple pies. Oh my lord. The ones they have now are beyond contempt.
Yes, but now KFC carries them (at least mine does). And yes they are fried, yes, they will burn the top of your mouth, and yes they are great!
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Has anyone else heard the NPR spots for Pabst Blue Ribbon?! Does this mean PBR is a good beer now
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A well deserved rest! Great job and great thread!
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This is a great start for this thread - wow, what great cheese already. Abra - that is a fantastic photo with the apples - you have a great eye for color...and repayment for that compliment, send me that cheese!
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Huh?
I'm probably about to get myself drummed out of the cheese lovers' fellowship for confessing this, but I love sharp Cheddar spread with peanut butter.
And I've been to enough places that had chunks of Cheddar with Dijon mustard for dipping to know that some folks aren't shy about combining things with cheese.
The soft cheeses also lend themselves well to toppings and accompaniments.
So what do you top yours with (depending on the variety, of course)?
To answer someone else's post - I was complaining. It seems that many people think that adding things to cheese is blasphemous, and (depending on the cheese) I think toppers make a good thing great. I love traditional cheese toppers like ginger, fig spread, or balsamic. Yum!
And I'm glad the thread is being well received. I would also love to know if anyone on the list is making cheese - I'm sure we would totally dote (sp?) on them!
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I will step on a limb and suggest that the vast majority of Americans have little idea about the aging of cheese. I've served some brie that were rubbery and some that were almost completely liquid - and in both cases, people thought they were the best cheeses they've ever had. So I would love to learn from EGulleters who are coming from countries with stronger cheese traditions and histories - to learn more about cheeses in general.
Oh yeah, and don't get me going on cheese toppers - for some reason most Americans believe that if you put anything on or with your cheese, that it is no longer cheese.
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My feeling would be: Don't worry about that, just post the cheeses. There are other members in Europe, and if the rest of us can't find the French cheeses in our necks of the woods, we'll just know what's waiting for us the next time we go to France!
I wholeheartedly agree! I don't want to see things I can get - how boring! I want to have something to dream about. Also, as far as me getting Italian cheeses...there's a fantastic distributor in the San Fran area called Fresca Italia that specializes in regional, artisenal cheeses from Italy. My best snag from them was 2 wheels of Castelmagno.
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Really beautiful additions to these threads - thanks for posting them. And even in if Ling's desserts are from a bakery, I don't know that anyone (besides Patrick maybe) can photograph a dessert as well. Also, here is the orange exotic thread (with related threads).
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Both rinds were edible - the cremosina was your basic brie-like rind. The valsesia was a nice compliment to the innards of the cheese. The cheese itself was a mild, not quite nutty flavor, but with the rind, there was an illusion of pungency - the pungency wasn't there, but the aroma from the rind added layers to the taste in your mind. Both cheese were very nice - subtle and not overwhelming. The 85 guests gobbled up the 25 pounds of cheese very quickly!
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I've read a handful of posts asking where a cheese thread is, and the answer is typically that cheese is spread throghout the other threads (Italy, etc). Since I throw monthly cheese parties, I figured I would start a cheese thread and let it go where it goes.
Tonight I'm offering two cheeses:
La Credenca del Vecchi Sapori Cremosina. This is a pasteurized version from Giaverno. Some of my readings call this the Italian Brie. The ones that I have are a bit young, but still very buttery.
Valsesia Toma. Cow's milk (some have sheep) from the Piemonte region. Beautiful rind!
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I guess it depends on what you asked them. I've had nothing but superior service from them. Did you ask if you could send it back for a replacement? Also, I as a retailer would have immediately taken it back from you no questions asked, and dealt with Bialetti personally, so you might try that if you bought locally. Good luck.
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The only other thing that I'll add is that after you get beyond the red versus green debate, then within the green camp there is the with or without cream of mushroom soup. I think those that add soup seem to be further north. Down south we don't add the cream of mushroom too often. And while I agree that the peppers make a difference, its more about the roasting of the peppers. You don't really roast them in the oven, but when you buy them at the store they dump them in a roasting bin and blacken them over large bunson burners.
Delicia Limon
in Italy: Cooking & Baking
Posted
No problem - and please post pics when you make it...now the search will be for the best limoncello to go with the dessert.