Amy Eber

This bunny and Easter egg bundt pan from Williams-Sonoma is my new favorite. http://ww2.williams-sonoma.com/cat/pip.cfm...1%7Crshop%2Fhme The catalog shows a few different decorating versions. I made one last night covering it with white icing piped through a star tip like the catalog photograph. It turned out great.

See this month's Cooks Illustrated. There is an article on this topic.

MOUNDS BAR CAKE Preheat 350º GANACHE 10 1/2 oz bittersweet chocolate, finely chopped 3 1/2 oz. milk chocolate, finely chopped 1 Tbs corn syrup (opt) 1 2/3 cups heavy cream CAKE 4 large eggs 1 1/2 cups sugar 3 1/3 cups unsweetened, shredded coconut TOPPING 1/3 cup unsweetened, shredded coconut, toasted in oven To make ganache, place chocolate and corn syrup in a large bowl. Bring cream to a boil and immediately pour over chocolate. Whisk until smooth. Press plastic wrap directly onto chocolate and chill for 2 hours. Prepare a 10 1/2 x 15 inch jelly roll pan by spraying with cooking spray and lining with parchment paper.. Lightly dust with flour. Beat eggs and sugar together with whisk attachment. Place bowl over simmering water and continue whisking until mixture is warm to the touch. Remove from the heat and beat on high speed until tripled in volume (5 to 10 minutes) Using a rubber spatula, fold in 3 1/3 cups coconut. Pour into prepared pan and bake 18 to 22 minutes, until lightly golden and toothpick comes out clean. Cool in pan on wire rack, about 15 minutes. Loosen with a knife then invert onto wire rack. Cool completely then carefully peel parchment off. Trim edges and cut into three equal rectangles (10x5 inches). Ice layers with ganache and finish by coating top and sides with ganache and toasted coconut.

I recently prepared a 20 course Moroccan dinner for friends using my Le Creuset tagine, Dutch ovens and slow cooker. You could certainly not tell the difference although the tagine is nice to use as a serving vessel. Subtle flavor differences derived from using the different cooking methods are hidden behind the spices and seasonings used in such dishes. I did find that I needed less liquid cooking in the tagine. All Clad now makes a stainless steel tagine with larger capacity that the LC.

Yes it does!! Fodors had a link spelled the way I had it so I assumed I had been spelling it wrong all of these years. Thanks. Glad to see it is open. Can't wait for Jazz Fest

Does anyone know if this restaurant has reopened? It is not on a list of open restaurants that was linked on eGullet but I saw a live radio show was done from there on Fat Tuesday. I cannot find their number to call. Thanks.

I just purchased an 8 quart Kuhn Rikon pressure cooker. I haven't used one in 20 years when the bobble top shot onto the ceiling after getting clogged. The new safety features are great and I am now trying to relearn this techinique of cooking. I would really appreciate any recipes/techniques used by more experienced pressure cooking readers. Thanks.

Nice blends can be purchased from Mardi Gras in Verona and Adventures In Cooking in Wayne.

I had this cake for the first time at a cochon du lait in Scott a few weeks ago. The Shreveport country club is still making it. I am not usre if it was Shorty's original recipe or a knockoff. I rattempted to recreat it at home by making 3 meringue layers (actually using a pavlova recipe with a hint of vinegar) then filling layers with a slightly thicker chocolate ganache. As with the original from the country club, I iced it with just a sweetened whipped cream and topped it with shaved chocolate.

<(side note -- anyone have suggestions for serving savory cheesecake as an hors d'oeuvre? -- is a fork required?) > Try these: http://ww2.williams-sonoma.com/sch/kwd.cfm...er=1&action=KWD Individiual cheesecake pan from Williams-Sonoma. It is great. Easy to use and extract the cheesecakes. No fork needed when eating.

I live in N.J. and first met the owner of Prejean's, Biker Bob Guilbeau, at Jazz Fest 10 years ago. He invited me to hang out in their kitchen to learn about the regional cuisine. James could not have nicer or more gracious. I began my passion for the food and the area in that week and will forever be grateful to him for that experience. I am now constantly traveling to Cajun country for numerous musical and culinary events as well as parties. He cooked for 2 James Beard House events and was kind enough to let me help (or hinder) him there as well. I was just shocked to hear about his death and will forever be thankful to him and Biker Bob for opening that world to me. Amy

http://www.fascinorestaurant.com/ in Montclair

I am in Lafayette about 7 or 8 times a year - just returned from Mardi Gras there and in Eunice 2 nights ago. If you pull off I 10 at the Evangeline Exit to Lafayette you will see Prejeans a short distance down on the left. It can be reached using Gloria Switch frontage road. Cafe Vermillionville on Johnston is great but you may need reservations. Cafe des Amis is also a favorite in the next won over - Breaux Bridge. Lots of great music in that area as well.

Thanks. I appreciate your help.

WILLIAMS-SONOMA HAS THEM/

Does anyone have a recipe for individual souffles that can be prepared ahead and baked off at a later time? Thanks.

Please tell me what RLB stands for. Thanks.

Tube pans conduct heat differently than round cake pans. Not usually a good idea to substitute even if the pans hold the same volume batter.