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Everything posted by MadelaineCriden

  1. wow, those look amazing! How did you get them to rise so high? They look like they're about ready for lift-off!
  2. After checking out the stunning pictures posted throughout this topic, I am hesitant to post my creation, but here goes... It's a Chocolate PB & J Mousse Pie, adapted from this Black-Bottomed Peanut Butter Mousse Pie recipe, and it is absolutely to die for! Normally when I think of icebox/refrigerator pies I think of sickeningly sweet, leaden, cool whip-filled, pies, but this was really out of this world. I think the contrasts between the thick dark chocolate ganache, the light and creamy peanut butter mousse, and the tart homemade raspberry preserves made it stand out and taste more "adu
  3. I've never tried making them, but I can tell you when I was in college up in upstate NY (Clinton, NY, to be exact) there was a cider mill in town that had incredible apple cider donuts. They had two varieties: plain (sugared) and cinnamon-sugar. Mmm...how I long for those wiith a steaming cup of cider. Last year I tried the cider donuts at Union Sq farmer's market and they weren't nearly as good as the ones near my school...so I'm still living with that craving, suffice it to say. Maybe I'll try my hand at a batch...
  4. Add 52 for me- it feels good to finally have an exact number! I've never thought to actually count...Its too bad food magazines don't count, because I notoriously hoard those..
  5. Creamy all the way! And I prefer my peanut butter with as few additives as possible. I'll skip the hydrogenated oils, thanks.
  6. I have eaten at Central twice in the past two months and both times have been delicious. The first time I was there we sat in front of the chef's plating area (a real treat- definitely request this four-top if you can) and I had the vegetable torte (to die for) and the loup de mer. Second time around I had the ratatouille (a great rendition but the accompanying salad was overdressed with just olive oil and was totally superfluous) and the vegetable torte as my entree. I think you get the picture- get the vegetable torte! The loup de mer, if you are someone who will eat fish skin and likes th
  7. Chicken Pot Pie with Easiest Pastry Crust Serves 3 as Main Dish. Chicken Pot Pie Makes 3 Servings 2 1/2 cups chicken stock (broth is fine) 2 large chicken breasts 1 carrot, diced 1 stalk celery, diced 1 small onion, diced 6 tbsp beurre manie (3 tbsp flour mixed with 3 tbsp oil or melted butter) vegetable oil, as needed 1 egg, mixed with 1 tbsp water salt and pepper, to season 1 sheet Frozen puff pastry or use the recipe below: Easiest Pastry Recipe: 1. Mix 1 1/4 cups flour with 1/4 tsp baking powder, and 1/2 tsp salt. Cut in 6 tbsp diced cold butter. Mix in 4 tbsp water until dough just comes
  8. Soft Pumpkin Cookies (Pumpkin Cake Bites) Serves 15 as Dessert. Since the recipe calls for 1 cup of pumpkin puree and most cans are over 14 oz, use the extra for mini pie fillings, pumpkin pancakes, pumpkin muffins, or freeze it in a ziplock bag to defrost when you want to make these cookies again- it won’t be long. Enjoy! Pumpkin Cake Bites (Soft Pumpkin Cookies) Makes 40 small cookies * 2 1/8 cups all-purpose flour * 1 teaspoon baking powder * 1 teaspoon baking soda * 2 teaspoons ground cinnamon * 1/2 teaspoon ground nutmeg * 1/2 teaspoon ground ginger * 1/2 teasp
  9. Chocolate Dipped Pecan Meringues Serves 10 as Dessert. What I love about these cookies is not only that they’re easy and liked by all, but also that they have a certain adult quality about them. Its that almost-burnt flavor, that caramelized, brown sugar taste that deepens and balances the sweetness. They are crunchy, light, and even great without being dipped in chocolate, white or dark. Serve a few in a bowl with some raspberries, strawberries, and blueberries, add a little whipped cream or ice cream, and you have a more formal dessert. Whether you nibble on them with friends while watching
  10. Madelaine, welcome to the eGullet Society! You have posted an excellent but very difficult topic as your first one. As such, I look forward to more challenging topics like this. For me: Jean-George's turbot, Monte's clam sauce, Ferdinando's panelle special, Wylie Dufresne's squab (any time he and any way he makes it), fried dumplings at No.1 Dumpling, Grimaldi's 12 noon pizza, Otto's olive oil gelato are a few that pop into my head. ← Thanks, docsconz! I have been a member for a while but finally just got up the courage to post! Glad I did
  11. Ok, so there have been a few questions about the guidelines of this topic. Basically, I realize there are bagels available everywhere, but if you think ess-a-bagel is a memorable, not to be missed, one of a kind, bagel, then it makes the list because its something not-to-be-missed, and unique to NYC (it being from ess-a-bagel, not the fact thats its a bagel!-I'm not debating the origin of the bagel here...). For example, croissants are available all around the world, even homemade ones, and I won't argue with those who claim that France has the best croissants you'll ever find, because I agr
  12. I've only lived in NYC since January, but I've already amassed a list of dishes/ prepared foods that after eating them, I realized I just wouldn't have wanted to have lived without trying them at least once (awkward sentence...sorry) I'm not talking about a "best of NYC" list here, although some "best ofs" will undoubtedly be mentioned, but instead your favorite dishes or prepared food items (like cookies, bagels, etc that aren't exactly "dishes") that you couldn't see living without having tried once. Basically, you haven't lived a full foodie life if you haven't eaten these things in NYC.
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