zoe b
-
Posts
552 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by zoe b
-
-
Maggie said--
I think MFK is best read in youth, when you can be blown away by her prose. In middle age the actual content is terrifically painful,sad, and self-indulgent.
yes, I do agree--
and also, with Rachel
Love her or hate her, she had a Voice to be reckoned with.
she did burn into my consciousness in a way that few writers have done--she changed the way I experienced life, and i love her for that.
I haven't read her biography--just have a vague feeling that i read something about her not being terribly truthful--I don't care--My MFK Fisher is in the books--I don't really want to know too much about that other MFK Fisher.
Zoe
-
oh, yes--please keep reporting on this--it's such an interesting task you are taking on--much like the brave souls who are trying to bring healthy food to school cafeterias.
I think a hearty, old fashioned main dish with the side veg and a nice salad would be great --also consult Joy of Cooking.
I'm thinking chicken and dumplings, beef stew--I have a noodle dish recipe with ground turkey , noodles, sour cream, ricotta cheese and i forget what else, some tomatoes, I think--my kids adored it--it's very creamy and soothing--not too high in fat and fairly cheap--let me know if you want it.
Macaroni and cheese with ham, mild chili--
those Seniors will be so happy--the food at those food programs is dismal--we'd love my MIL to get Meals on Wheels but she refuses to eat the food more than once a week--we've spoiled her with our cooking, unfortunately.
Zoe
-
jackal10 said
"Are you by chance confusing http://wagamama.com/ a chain of noodle houses, with http://www.yosushi.com a chain of conveyor sushi places?
Both good for what they are, but neither "Restaurants of destination", and maybe a little out fo student budget."
that's weird, I could have sworn wagamama had a conveyer belt...oh well, I'm positive it had something gimmicky and fun--also, I don't remember it being that expensive--I mean everything in London was expensive, but it was reasonable on that scale as i recall--the cheapest lunch we could find was the sandwiches at Boots!!!
Zoe
-
oh, that's lovely, Dave---your guests must have felt honored to be invited for such a meal!
It didn't work out for me to make a cassoulet for New Years but I want to do one soon and I will happily refer to your tute--a question, though--I have very large earthenware casseroles inherited from my great aunt--I've always used them for beans--but I have put the lid on for the greater part of the cooking time to keep the liquid from evaporating--it appears that a cassoulet cooked in a cassole is uncovered? This does go against my intuition--but i'm willing to learn!!!
Zoe
-
I have a great recipe for a fancy lasagne somewhere in my file--it was from one of the food mags--the sauce was tomatoes, reconstituted mushrooms, bacon, a lot of rosemary, lots of olive oil, lots of red wine--the sauce was magnificent--i've made it over the years and used it plain on pasta--for the lasagna you used fontina for a large proportion of the cheese--it really was a super recipe for a dinner party--just needed a good salad and bread--ummmm--I'd love some right now.
-
maybe this is a silly suggestion if she is sophisticated, but my daughter loved Wagamamma when she was a student in London--the food comes around on conveyer belts--and i remember it being decent--I had a quite good noodle dish there.
Z
-
anna n said
"The recipe was flawless as far as directions "
as much as i like the recipes, I LOVE that it's so carefully written--I bake a lot of bread, but not as many desserts, so having each stage in a recipe fully described is really helpful, because I don't keep notes and often forget how something came out by the time I make it again.
Made the Double Apple Bundt Cake yesterday, and it's almost all gone already--very nice, moist and flavorful--I used 1/2 apple butter and 1/2 applesauce as i didn't have enough apple butter left in the jar--seemed to work fine.
Z
-
I made the cranberry lime galette to take to friends' yesterday for dessert--we all loved it--four people pretty much wiped it out--and this was after a very big dinner. I think she does such interesting combinations of flavors-- this very simple filling was outstanding--I was a little leery of adding lime zest to the already acidic cranberries but it absolutely made the galette. I also subbed plum jelly for the raspberry called for which I didn't have--i don't think this made a difference.
I plan to keep bags of cranberries in the freezer so i can make this often. Although it's not a kid pleaser--beware--it's plenty sweet enough for adults, but most kids wouldn't like it. Also, I served it with whipped cream--I think vanilla ice cream would be better.
I did the all purpose pie dough--I think that's the name--the first time I've tried a different pie dough recipe in an awful long time--it was good--softer and easier to work than my standard dough, although the bottom of the galette got soggy for a couple of reasons--first, I couldn't get it off the sheet to cool on a rack without breaking it--I should have used my silicone sheet, but didn't, and also, I had to make the galette Saturday night as I was going to be out all day Sunday doing a show.
Zoe
-
Susan--that bag is so gorgeous--I love that yarn!!!
it reminds me of a funny story--way back when--in the 70s--I had directions for a crocheted string bag--much cruder than your elegant beauty--made literally with butcher string--so I made myself a couple, and when my brother and sister in law were going to Europe I made one for my SIL--when she opened the package she gulped--she turned red --and and said "I can't wear this!!!"
the way it laid in the box she thought it was a halter top!!!
Zoe
-
kathryn said--
I always have a bottle or two on hand for my own use- But I want to be sure I don't poison any of my friends
Yeah, I worry about that, too--and frankly, there are very few people I know who I trust enough about food safety to use an infused oil gift.
It's too bad because they look pretty, are easy and inexpensive to make.
I'm making a couple of different kinds of BBQ sauces this year as gifts
as well as the usual--toffee crunch, sweet breads, cookies if I have time
those Rollo turtles are strangely tempting--although the perfect use for Rollos is being slowly eaten during the course of a movie--that's the only time I ever have Rollos--if i started bringing tham into the house it could be trouble.
and for those of you who are looking for bottles for limoncello--we've been using Arizona Tea bottles--get em at the dump as we don't drink it.
spray paint the lids flat black, make really nice black and white labels, maybe with a yellow lemon , fill, and tie with black raffia--they look extremely artisanal!!! and you don't have leakage problems.
Zoe
-
jeez, k8--I just looked at your cakes--I'm flabbergasted--you made them?
I bow to you--they are works of art--I love to bake, but decorating a cake is so beyond my patience level--I realized this when 1/2 way through squirting rosettes on a Strawberry Shortcake (the doll) cake for my dau's birthday i started randomly placing them --now my decorating consists of sticking candy or fruit on the cake.
Zoe
-
I made the chocolate bundt cake, but chickened out on the cherry pie filling since we were taking it to a party---i think I'll test imaking it a tunnel cake just for us to see if i like it--the cake would be good with some cherry goo and maybe some vanilla ice cream--it's a real simple dump cake with oil--just as easy as making brownies, you mix it with a whisk--but it needs a little somethin somethin--maybe a lotta booze in the chocolate glaze would help.
-
what a lovely memory piece, Carrot Top--and so true that the old Gourmet was a window into a world of elegance and history and unusual ingredients for so many of us who lived in small towns in the US. I wouldn't be surprised to learn that there are many of us who began thinking about food because of this magazine.
I remember sitting on the hard red vinyl leatherette sofa in my Great Aunt's den in the 60s in suburban Philadelphia--and getting lost in her stacks of Gourmet--imagining the dinner parties with pheasant and five different wine glasses that i would attend some day--never even considering that i could cook such a feast--or maybe imagining the servants who would do it for me!!
It is curious to wonder who did buy those annuals in your town--maybe a farm wife used her egg money to enter that world in her free time, too.
It's so odd that you would write this at this time--about two weeks ago I picked up seven Best Of Gourmet annuals from the 90s at a thrift store--and they've been sitting on the kitchen table so that i can leaf through them while I drink coffee or eat a bowl of soup for lunch--they are still old Gourmet, but simpler, and i can imagine actually cooking some of the meals pictured--but the voices of the wise ones--James Beard and Laurie Colwin and all the others are sadly absent.
Zoe
-
I made Paula's Pumpkin Gooey Butter Cake for Thanksgiving a few years ago and now I'm stuck with it. If I tried to go back to pumpkin pie I think my family would divorce me.
I tried this also for Thanksgiving a few years ago after watching her for the first time --it got thrown out for the animals after a few days--nobody liked it. I don't think because it was made from prepared food, it just didn't have much taste, in my opinion.
But that old fashioned community cookbook food can be delicious--my Great Aunt Zoe, who taught me how to cook did both kinds of cooking--she made Beef Burgundy with Campbell's soup and cooking wine and beef and it was totally delicious--also suberb broiled sweetbreads with browned butter and lemon that i still dream about.
So I don't knock PD's style--she is fun to watch, and more power to her for her success.
-
that's a good find, snowangel--I've bought several electric waffle makers at thrifts and they all made waffles that stick--I guess there is no way to tell if they've been seasoned properly without trying them out.
I've never tried a stove top one--will be on the look out for this.
-
oh, good, I also wanted to see what the WPCs looked like--thanks Patrick.
does anyone know if using regular size choc chips work? I just bought a zillion bags of them in preparation for the holidays and i'd hate to have to buy another size --although i guess i could chop in the mini processor.
Zoe
-
thanks, k8--I like the idea of dumping them in the center--and also oomphing them up a little--what do you think of some kirsch?
And also that you'll admit you like canned cherries--now i'll admit i love canned peaches!!!
and big kudos to your friend--winning a pie competition is hot stuff--I think producing a really good pie is an amazingly difficult task--Zoe
-
I'm making the double chocolate bundt cake from Food & Wine to take to a party--the hub has a can of cherry pie filling he wants me to do something with--he loves cherry pie and doesn't mind this icky storebought stuff...
so do you think the pie filling would work in the center of the bundt cake? sort of like the tunnel bundt cakes people used to make=--or do you think it would just ruin a decent tasting cake (that'ds sort of what I think)
Zoe
-
well, Rachel now that our Thanksgiving is over I can allow myself the pleasure of reading about yours--I'll be back tonight to read every page--it will be a midnight treat!
Zoe
-
Bryan, I give you credit for trying this--I'm still strugging with pan frying it successfully! Cooking a whole one is pretty daring.
-
we're going next door to the cousins--will be around 30 or so.
they are making two turkeys--one brined and one fried.
My job is the fun part--the veggies
don't know exactly what all yet--untill I go to the farm stand and Shop-Rite
so far I know it'll be
creamed onions with fresh herbs--it's only once a year that i make these.
roasted asparagus (on sale at Shop_Rite)
green beans almondine (even non veggie eaters like these)
some combo of roasted root veggies with a sort of gremaolata--usually do beets, squash, turnips, parsnips, garlic
and I have a delicious fruit compote from Glamour Magazine a zillion years ago--it has apples, pears, and cranberries--only the cranberries are cooked--with cinnamon sticks and tangerine peels and sugar--mix it up and add a shot of kirsch--the best part is it just gets better in the fridge so you can eat it for around a week
probably two other things--I wish I could find a reasonable source for brussels sprouts--spending $20 to make a decent amount for a crowd seems wrong somehow!
then on Sunday I'll cook my free turkey for a smaller family group--gotta have some leftovers somehow.
hope you all have a lovely time--don't forget to wear clothes with a little room to grow--Zoe
-
I agree about auction houses--a great source for dinnerware--also thrift stores--if you decide on white you can pick up different pieces of white china as you find it--sometimes you'll get lucky and find a whole crate of dinnerware--I go a complet service for 12 of Denby stoneware in a funky 70s pattern for $30 at a thrift store.
-
I subbed the wh wh wh flour for 1/2 of the white bread flour called for in a favorite recipe of mine--Roman Bread--it's from Beth Hensperger's Bread Machine Cookbook--it's sort of like a foccaccia--a great bread to make and take if you are invited to someone's house for dinner.
It made a delicious bread--I like the slight golden color, couldn't notice a difference in taste, but this bread has onions, salt, and rosemary, plus lots of olive oil poured over it, so the taste difference wouldn't be noticed--seemed about as light, maybe a little damper than usual, so I will try baking it a little longer the next time--so far am pleased.
-
calipoutine said--
I've used the white whole wheat for over a year( I buy it in MI). I've made muffins, and various breads( a fabulous hamburger bun) and I love it. I dont think I'd use it for cakes though.
here's some info from Kansas Hard White Wheat Products & Sources
WHITE WHOLE WHEAT FLOUR — milled from Kansas Hard White Whole Wheat
Ingredients: 100% Hard White Whole Wheat Flour from the whole wheat berry
A rich, golden amber color; lighter colored baked goods
Naturally milder-tasting because the bran in white wheat contains less tannin, which gives the wheat a sweeter taste.
Milled from the entire wheat berry so it’s nutritionally the same as traditional whole wheat flour, with the same high levels of fiber, and nutrients and minerals.
Enjoy successful results in a variety of recipes: cookies, pancakes, muffins, quick breads, pizza crust, coffee cake, yeast breads and rolls, pie crust, tortillas, noodles, multi-grain and 100% whole-grain breads. Less sweetener is required to make good tasting breads.
Works wonderful in bread machine recipes!
Whole wheat flours absorb more liquid than all-purpose flour. Because of this, you may need to use a bit less when substituting whole wheat flour. In recipes calling for whole wheat flour, you can substitute white wheat flour in direct proportion.
Since whole wheat flour contains the germ and bran, it needs to be stored in a cool, dry place to preserve freshness. Place in an airtight bag or container and refrigerate or freeze it to keep it fresh.
I've used the white whole wheat for over a year( I buy it in MI). I've made muffins, and various breads( a fabulous hamburger bun) and I love it. I dont think I'd use it for cakes though.
trk said--
but find the flavor too odd in chemically leavened applications.
now i have to try this too to see what the odd taste is!!!
Bundt Pans: Everything About Them
in Pastry & Baking
Posted
well, I am a convert to the fancy Wilton bundt pans--I got a brand new fiesta party bundt pan at my local thrift for $2 on Sat!!!! I would guess a Christmas gift that was donated.
So I read this thread in preparation----I was nervous about it releasing, but the cake came out absolutely perfect--and thanks, Squirrelly Cakes, for the tip on the recipes at the W-S site--I made the Sour Cream Chocolate cake and it was fantastic--real chocolate flavor as you said. I am going to work my way through the different recipes there.
I made the Double Apple cake from Baking From My Home.... last week in my old bundt pan, and didn't love it--it didn't have tons of flavor and it seemed a little soggy in the middle, so was willing to try another source for a recipe
It did rise very high--over the top of the pan, and sort of covered the tube hole--I thought for sure it would stick, but no--didn't have to tap or bang or anything. I sprayed it with release spray and floured it--I was sure that I wouldn't get all the little crevices if I attempted to grease it by hand.
I don't like the glaze--it was sort of like a glazed donut, so the next time I'll just dust it with powdered sugar--I served the Burnt Sugar ice cream from Baking with it--a knock out combo--everyone loved it--and my SIL already wants to borrow the pan.
Zoe