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apronstrings

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Everything posted by apronstrings

  1. Had a lousy experience with Uncle Jack's. Overdone steaks, and so so service. Will never go there again. Stick with the better steak houses on Northern Boulevard. Peter Luger, you have nothing to worry about!!
  2. So I made the gateau with an almond frangipane. It was OUTRAGEOUS, and couldn't have turned out better. I also made Epicurious' Inside Out German Chocolate Cake for a nice counterbalance. WOW to that one too! I took them both to a party yesterday. Next time I bake the gateau I'll use a pastry cream under the apples. Should I stick with Pierre Herme's recipe?
  3. Hmmm. I'm gonna have to try BOTH now because I can't make up my mind about which to do. I'll use a different type of apple with each filling. Thanks so much! I agree about nick Malgieri. When Sara Moulton used to do her Cooking Live show, she had him on several times. He is a terrific and a passionate teacher, and I've never had a problem following any of his recipes.
  4. "Perfect Pastry". I didn't think prepared pastry cream would do well if it was baked in the gateau. Frangipane just might work, and I have pistachio paste on hand. So, you don't think pastry cream would be adversely affected?
  5. I will be making Nick Malgieri's Breton Aux Pommes. This time I'd like the apple filling to sit in/on a custardy, pastry cream like filling. What, if anything, can I put in the batter over the bottom half of the Breton dough? The goal is a pastry, shortbready gateau. Thanks!
  6. Sandra-- Please PM me with details of your trip! We will be going in the fall. I'd love to know where and what you ate,and what local goodies you brought back home with you. Thanks sooooooooo much!
  7. Yes, I totally agree with you. Thanks for your reply. Wouldn't it be interesting to see a video of a demo? I wonder if all the recipes in the book were tested!!! I've never used silicone pans. Is it worth it to buy them?
  8. I found a terrific cheesecake recipe I'd like to try. I've made hundreds over the years, all types, flavors and textures, but never a double decker one. Sugarella and K8MEMPHIS gave me some good advice on how to prep and assemble a double decker cheesecake-- freeze the baked cakes and then assemble,or bake both batters in one pan together. Now I come across this chocolate pumpkin cheesecake recipe from Marcel Desaulnier's book, "Death by Chocolate" and I'm a bit confused. Have any of you tried it??? According to the recipe, after baking the cakes in 2 pans simultaneously, and cooling to room temp, he refrigerates the chocolate cheesecake for an hour. However, he leaves the pumpkin one out at room temp. After the hour, he pours a ganache over the cold chocolate cheesecake. He inverts the room temp pumpkin cheesecake (which was NOT baked in a springform pan) on top, wraps in plastic wrap, and refrigerates the double decker for a few hours. How does the top layer, the pumpkin, come out of the cake pan so soon after being baked, and not fall apart? I've always chilled/frozen mine first. What's to keep the pumpkin layer from sliding off? I am obviously missing something here, but can't see what it is. Thanks for your help.
  9. Grub, the dish I am thinking of is MECHOUI. Cooked for many many hours. I hope this is what you were referring to. If you are/were a David Rosengarten fan, he did a segment on this when he was still on the Food Channel.
  10. Thanks everyone for sharing. John Dory for 2, huh? Great pics! I can hardly wait to use my new camera on our trip. I imagine I'll be able to shoot some great sunrises and sunsets ( Not to mention the food!!!). I am familiar with the slow cooked lamb dish, but can't remember the name of it. Think it begins with an M. There is a lovely restaurant in Midtown, here in the city, that prepares it, though not exactly the same way! You have to order it a day in advance too. So, please tell me, what foods and wines did you bring back home with you? What can I look forward to sending home to my kiddies, who are all foodies too?
  11. Thanks so much, Andrew! Your pictures are lovely. And how I love risotto. I will make it a point to learn to say in Croatian, "Where can I purchase a chainsaw?"
  12. We will be going to Croatia (Dubrovnik, Split, Bled, Montenegro) in a bit, and need lots of advice. Where should we go to eat? What are the yummiest indigenous foods there? What kinds of street foods should we try? What should I make sure to bring home with me that I can cook/bake with? Are there any types of foods or wines NOT PERMITTED to take back to the states? I heard that Croatian fig jam is supposed to be wonderful. Anyone tried it?
  13. When making Pierre Herme's Nutella tart, make sure to use 7 TABLESPOONS of butter and NOT 7 OUNCES!! Don't EVER listen to breaking news while baking! Think I saved it though. ( Wish I could say the same thing about the world situation. Nuff said.) Will find out this afternoon when we can cut into it.
  14. Dear Sabiha-- Being from Noo Yawk, I shudda realized the power of a regional accent!! Thank you so very much. We just ordered several bottles of C-A-M-P. We have been looking for it for years! Can hardly wait for my new arrival. Fuhgeddaboutit!
  15. When at "The Dirty Duck, aka The Black Swan, at Stratford-Upon-Avon, we enjoyed the most delicious sweetened iced coffee. When I asked how it was made, the manager said they used a product known as kemp, and that it could be found in British grocery stores. He said it was chicory (or chicory like). I could not locate it anywhere ( in the UK). The closest I came was buying chicory here in New York, but I could not in any way duplicate the drink I had enjoyed in England. People who have visited the UK since then have not been able to locate it for me either. What is kemp? Did anyone ever have this drink? And how is it made???
  16. Keep in an airtight container, vacuum sealed canister would be perfect if you have a foodsaver. They are basically good until the nuts go soft, I just tasted the ones I show at the beginning of this thread, so they were make June 22 and they are still fine. They are in a rubbermaid container, Kerry ← Thanks! I just happen to be getting a Food Saver when I return to New York, so this will be perfect!
  17. Kerry-- I want to make your nougat, and have 2 questions. For how long will they keep, and what is the best way to store them? I am having trouble finding some of the ingredients here in South Florida, but know I will find everything when I go back to New York in 2 weeks. Thanks!!!
  18. http://forums.egullet.org/uploads/11521277...3146_191452.jpg These are my first mille feuilles. Part of our July 4 barbecue, from Martha's Darkest Choclate Crepe Cake recipe (sans hazelnuts on top). The first one I made was devoured before I remembered to take a pic. It was prettier. I made a Nutella Swiss buttercream. It yielded 20 something layers, but hubby ate some before assembly. I want to make my next one in a square shape. Any suggestions as to when to cut to get the shape desired? As ever, thanks. Can't copy and paste for some reason.
  19. These are my sides for tomorrow: Mussels in white wine ( and nice artisan bread to sop up the sauce ) Spinach salad with strawberries and mangoes Beefsteak tomatoes with sea salt Orzo salad with feta and peppers Spicy couscous salad with basil and tomatoes Creamy Cole Slaw Roasted red potatoes Cauliflower
  20. What about making small kabobs with the marshmallows and fruit and then grilling them? Strawberries and pineapple would probably be good grilled. Oh, and what about a chocolate fondue to dip them in? Or use apples on the kabobs with the marshmallow and have some caramel sauce for dipping. ← YES! Great idea! I'll get a nice caramel sauce recipe together. I'll have straberries anyway, because I'm making a spinach salad with mangoes and strawberries. Thanks!
  21. Today I'm prepping the desserts for my Fourth of July barbecue. I've made fudgy brownies with chocolate croquant chopped and swirled in, the crepes from Martha's Darkest Chocolate Crepe Cake ( how does she get 32??), hazelnut buttercream to spread them with, and nightscotsman's marshmallows (again). I'm thinking of skewering some and putting them on the grill- it should be fun! Now I need to find a nice fruit dessert. Anyone have a good grilled fruit recipe that's out of the ordinary?? Thanks !!!
  22. Anyone still eat Goldenberg's Peanut Chews? In the blessed dark of a movie theater, no one can see how many you consume.
  23. http://forums.egullet.org/uploads/11514120...3146_291978.jpg Strawberry Marshmallows Hope I Sent This Correctly!
  24. http://forums.egullet.org/uploads/11514120...3146_291978.jpg Strawberry Marshmallows Thanks for the recipe, Nightscotsman! Marshmallows were HUGE, tender, and gorgeous! I gilded the lily by dipping 1/2 of them in chocolate. Will try caramel and curried ones next.
  25. The banana stuffed french toast at the Polynesian Resort in Disney is wonderful. And the pastries at Epcot in the French and Swedish pavilions are a treat.
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