AAQuesada
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Posts posted by AAQuesada
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Nilla wafers have already been perfected, just buy them. Then focus on the pudding part, that's the part where you can make a big improvement with minimal effort. Stella Parks is a good place to start for Classic Americana I know she has a recipe in her book Bravetart but here is a recipe of hers I found online
https://www.seriouseats.com/warm-and-creamy-banana-pudding
Another option is to steal the filling from Christina Tossi of Momofuku Milk Bar fame.
\http://diaryofastudentgourmet.blogspot.com/2014/10/momofuku-milk-bar-banana-cream-pie.html
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On 1/2/2026 at 1:11 PM, OlyveOyl said:
Pavlova again, this time with passionfruit crème, raspberries, blackberries, passion fruit curd and backberrry coulis.
Do you have a favorite recipe for the Pavlova base? I've always wanted to try it
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On 1/9/2026 at 2:07 PM, TdeV said:
In that short read, Calum Franklin answered a number of questions which repeatedly roll through my head when I (try to) make pies.
A favorite of mine! Met him at a book release event here in Los Angeles, comes across as very modest and humble. The recipes are pretty precise and detail oriented, great book if you are a lover of savory pies!
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On 12/21/2025 at 12:10 PM, OlyveOyl said:
A very grandiose version of Baba-Savarin. A departure from my usual recipe, this is made in a 10 cup Bundt pan, it rose about 2” over the edge of the mold while baking. It as yet has not had its rum bath or apricot glaze , this is for Xmas eve. I plan on wrapping it well and refrigerating until Tuesday when it will be finished off.
This is from the “Gateau” cookbook.I'm really a big fan of this book! can't recommend it more highly. She makes baking feel less intimidating, so far everything I've made has turned ouy well.
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On 12/11/2025 at 10:48 AM, Pete Fred said:
The World's Best Rice Pudding* by Stéphane Jégo at L'Ami Jean in Paris...
I'd love to try it at L'Ami Jean! It really is fantastic, I've made it a bunch
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@MaryIsobel that sounds delicious!
@FrogPrincesse Boy do I miss Mud Creek Ranch (Santa Paula) coming to the Santa Monica Farmers market. They grow something like 200 varieties of citrus and you could always count on them for that kind of stuff.
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1 hour ago, Saltychoc said:
it's the "styrofoam" one
Those are pretty great! IIRC the material is the same as used for bicycle helmets. Light but tough, I got mine at Restaurant Depot / Jetro for those that have access
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His recipes both sweet and savory have been so well tested and really work. Love how he's evolved as well from Chez Panisse to having lived in France for years. I've been thinking about his new book as well even though I have the first one! Pretty sure there is plenty new but still lol
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3 hours ago, paul o' vendange said:
Man, I love quince, beautiful. Did this come from one of his books?
Me Too!
https://www.davidlebovitz.com/quince-tarte-tatin/
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I really need to stop buying cookbooks! Lol i heard the author of Dobre Dobre on local radio show Good Food on KCRW. It inspired me to head out to Now Serving and pick up
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Love your review, I know it wasn't meant that way but it makes me want to buy the book! Btw, I think the key with any ricotta gnocchi is to get a firm ricotta. Ricotta that is too wet can really ruin that recipe. Bellwether Farms makes a good one that comes in a draining basket, if you can find it.
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Quince tart tatin based on a David Lebovitz recipe for Thanksgiving served with a sauterns spiked whipped cream
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I don't know if I'd you have or have access to Calum Franklin's The pie room but the dough recips in there are pretty spot on. Highly recommended. (In this case it's pie in the British sense)
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I thought this was a pretty well done video on Coffee in China
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4 hours ago, Jim D. said:
Tine's Instagram page: https://www.instagram.com/p/DRAgznvDc_4/
Holy cow! that is some beautiful work.
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maybe they are running a test to see if the pull top sells better? that's all I can think of
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Stupid question but I take it that you mean biscuit as in crisp cookie and not biscuit as in cat's head?
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Potage Crecy (French carrot soup) was one of the first things we made in culinary school after practicing the various knife cuts on giant horse carrots lol!
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They are illegal in the US & still I can buy them on Amazon. I've seen them on fine dining menus around town, whatever laws there are don't seem to be strictly enforced. It doesn't seem to be dangerous in the amounts used in pastry/ desserts.
@tralfaz I don't have an answer for you but I would be inclined to use enough that you really know it's there and stands up to the chocolate you are using. If you are going to use a special ingredient use enough so it pops. That would be my inclination anyway.
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Personally I love Gateau: The surprising simplicity of French Cakes. Everything I've made from it has been pretty easy and delicious! That's all I can ask for.
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Glad it worked out!
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just up the vanilla a bit, that's what the rum contributes anyway IMO. You could always just leave it out as well
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I had no idea that blueberries had seeds!
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Pans for Recreating Routleys Hand Pie AU
in Cooking
Posted
Think I have some small cast iron about that size. I'll check when I get home and attach a picture