Marlene
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Posts posted by Marlene
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Does anyone have a source for demiglace for retail purchase in Canada? I love the More Than Gourmet demi, but they tell me they can't sell to Canada anymore! I tried Bonewerks as well, and it's the same story
I ordered and received both chicken and veal demi from this supplier, of the more than gourmet demi glace, just last week. I'm in Ontaro, and there seemed to be no problem with the order.
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The filling certainly keeps for a couple of days. I generally make the filling a day or two in advance and the crust if it's a whole pie, the day of. the toast cups and wonton cups can be made several days before and kept in an airtight container. when ready to serve, fill and heat for 10 minutes or so.
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I have gotten myself into the Christmas spirit by re-reading Maggiethecat's excellent ruminationon that Quebecois Christmas specialty, the tourtiere. This ground pork pie is just the answer to my Christmas dilemma - I'm having a large crowd over, and want something meaty to serve - there aren't a lot of turkeys or roasts of beef to be had, but ground pork is but a street market away. But since I have all sorts of other interesting meats to hand as well - roast rabbits and duck come to mind immediately - I was wondering if anyone had any variations they'd like to share? And what about doing mini tourtieres - too much work?
I do mini tourtieres at Christmas/New Year's Eve all the time. I have used toast cups in the past, but recently have started doing them in Wonton cups instead.
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I'm with Anna. I'm a procraticook rather than baker, but it works out the same!
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I think it was JAZ who actually said it, but I would agree with it. If you want till it's right, the food will never stick. Sticking means turning sooner than you should have.
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If I'm roasting potatoes separately, I mix a tsp of dry mustard or dijon together with 150 mls of heavy cream, toss the potatoes with the cream mustard mix and roast at 375 for about an hour, turning every 20 minutes or so. Otherwise, I toss them around the roast.
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Individual Apple Charlottes
-----For the filling:-----
3 lb Braeburn or Golden Delicious apples (6 or 7 apples)
1 lemon, rinsed
1 vanilla bean
1/3 cup raisins
1/3 cup golden raisins
2 1/2 oz (5 Tbs.) unsalted butter
1/4 cup granulated sugar
1 Tbs Calvados (or other apple brandy)
-----For the crust:-----
1 loaf sliced white bread
1/2 lb (1 cup) unsalted butter
3/4 cup granulated sugar
Crème fraîche or vanilla ice cream for serving or not if there are allergies
1. Make the filling:
2. Tip: These can be completely prepared a day ahead, covered (still in the
molds) with plastic, and refrigerated. To reheat, let them sit at room
temperature while you heat the oven to 350°F. Bake until hot, about 12
minutes, and unmold.
3. Peel, core, and dice the apples into 1/4-inch pieces (you’ll have about
6-1/2 cups). Using a vegetable peeler, peel the zest off half the lemon in
long strips, taking care to avoid the bitter white pith (if necessary,
remove any pith from the zest strips by scraping it off with a knife). Slice
the vanilla bean in half lengthwise and scrape out the seeds with the back
of a paring knife. In a large bowl, toss the apples, lemon zest, vanilla
bean seeds and spent pod, raisins, and golden raisins.
4. In a 12-inch skillet or 5-quart Dutch oven, melt the butter over
medium-high heat and then add the sugar. When the sugar is fully moistened,
add the apple mixture and cook, stirring almost constantly, until the apples
start to release liquid and look soft on the outside (they’ll still be a
little crunchy inside), about 7 min. (you want to just start the cooking
process at this point while still leaving the apples crunchy). Set the apple
mixture aside to cool slightly and then add the Calvados.
----- Prepare the crust: -----
1. Position a rack in the middle of the oven; heat the oven to 475°F. Trim
the bread crusts. Cut eight rounds to fit the bottoms of eight 8-ounce
ramekins. Cut enough rectangles to line the sides. (The bread should come to
within at least 3/4 inch of the ramekin’s rim, if not the top.) Melt the
butter in a medium skillet and put the sugar in a shallow dish. Brush the
insides of the ramekins with butter. Generously dip both sides of each piece
of bread in butter followed by sugar on one side. Lay one round in each
ramekin, sugared side down. Nestle the rectangles, sugared side facing
outward toward the ramekin, so they line the sides of each one.
2. Trace around the ramekin bottom with a paring knife to cut a round of
bread to line each ramekin.
3. Strips of bread line the sides. They needn't come all the way to the top,
but they should be close to the rim.
----- Assemble and bake: -----
1. Pick the lemon zest and vanilla bean halves out of the apple filling and
fill each ramekin, pressing on the filling to get rid of air pockets. Be
generous; the filling will cook down. Set the ramekins on a rimmed baking
sheet (leaving a few inches between each) and cover snugly with one sheet of
foil. Bake for 40 min. To see if the charlottes are done, run a paring knife
around the side, knock on the ramekin bottom, and invert a ramekin onto a
plate to check the bottom; it should be nicely caramelized, and will have
caramelized more than the sides. (If they’re not done yet, return them to
the oven for a few more minutes). Unmold and serve with a spoonful of crème
fraîche or a scoop of vanilla ice cream on the side.
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do frozen fries have to be defrosted before you can deep fry them?
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I'm a maturing, opinionated, meditative, but joyous cook. Cooking is very primal for me -- I feel that we should pay more attention to the quality of our food, air, and water. My cooking has become simpler over the years; I'm less interested in "show-off" cooking and elaborate techniques than I am in where my ingredients come from and what they have to teach me. Cooking is a dialogue that the food and I engage in with fire as the mediator. It's about transformation -- often in unexpected and delightfully surprising ways. But it's also about community, whether recipes handed down from family members, ingredients purchased from neighbors at the farmers market, or insights learned from online friends around the world.
Mostly, I want people to be as happy eating my food as I am cooking it.
Bingo. How well said, and pretty much describes me as well.
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Katie, your Cranberry Orange Sauce is one of the two cranberry sauce staples on my Thanksgiving table every year!
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Thanks Bob! The guy that sold me the knife was careful to warn me about the chipping when using hard stuff, but he also went on to say that he has to say that so people are warned, but also said more or less what you said. Since it's still brand new, I have been babying it a bit and using the Wusty for the heavy duty stuff. But I love this knife!
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I recently bought a Misono UX10 and it has been a revelation in terms of cutting vegetables and such. It leaves my Wusthof in the dust. I do use my Wusthof for heavier tasks such as hard veg and fruit like squash or pineapple, so the Misono hasn't made the Wusty obsolete.
misono UX10 I have the left hand version of this knive in the 9.5 inch and it really is amazing.
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. None of that will subdue the monster you created and left behind to multiply -- if you didn't clean as you went.
I am so guilty of this. I can remember several fabulous dinner parties, but the next day I had to run the dishwasher 7 or 8 times in a row just to get the kitchen cleaned up. I suck at cleaning as I go.
Like tonight for example. I've been testing recipes all day, plus had a friend over for dinner. So I've got piles of pots from the recipe testing, plus pots and dishes from dinner. It's almost midnight and I've run the dishwasher twice. I will run it probably three more times tomorrow before the place is clean again. But I dont' want to clean when I have company either. I'm just essentially messy when I cook!
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I lurve corn flake crusts and rice krispie treats, but Count Chocula, Fruit Loops and there ilk make me gag. Really. (Sorry David Chang.)Bran cereal recipes make me feel righteous (and regular) but they don't turn me on one bit.
Oatmeal. Gotta think about oatmeal. Scots wha hae and all that.
Cobblers, or apple crisp topping.
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Unsauced, sauteed with butter, parmesan and garlic, and a dollop of sour cream added after it comes out of the pan.
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It works fine.
My standard recipe uses 190g flour and 60g water. I've substituted 20g water plus 40g vodka (80 proof).
The results are a bit crisper, but the shell shrinks more. I find it to be more of an interesting option than a necessary improvement.
Interesting. I use the CI crust for most pies and tarts and things now, and I find I have less shrinkage than with a standard pate brisee.
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This is on my Christmas list as I'm not allowed to buy anything from October to january so the family has things to buy for me. However, a friend of mine is starting to work his way through this and has been quite impressed, and he's a pretty serious baker.
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I do a lot of this right now as we are putting on an addition at the cottage. Cinnamon rolls can be retarded in the fridge overnight and baked off in the morning for a fresh treat. Cookies, muffins, coffee cake can all be baked the day before. Banana bread. Carrot cake in a 9 x 13 pan so can be cut in individual servings easily.
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Whoo hoo! Thanks!
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Mike that sounds fine to me. If you really wanted to smoke some pork you could make mini pork sliders or even mini smoked chicken sliders. The only thing with skewers is that the meat can be hard to get off the skewer especially if you don't have enough seats for everyone.
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Has anyone had any success with recipe management software for a mac? Most of what has been discussed are windows specific. I have a mac, and I am thinking about getting "The Recipe Manager 3." Does anyone have any experience with this software?
I am a home cook, and I am particularly interested in software that will provide nutritional info for my recipes. What I have read online suggests that The Recipe Manager 3 provides this, but there is not much in the way of user reviews online.
I know this is an old thread, but thought it might be worth it to ask. Thanks in advance!
One of my best friends has a Mac and uses Mac Gourmet. I like the software enough that I considered getting a mac just so I could use it!
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Crispy Crunch
M&M almonds
Kit Kats
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This is also a great idea for the vegetarians at the table. I did this one a couple of Christmas' ago for a non meat eater
Egg Noodle, Chard and Fontina Torte
Olive oil as needed (about 1/4 cup)
2 lb Swiss chard, kale, or spinach
1 large onion, thinly sliced
2 cloves garlic, finely chopped
salt and pepper to taste
1/4 lb thin egg noodles (fettuccini size)
8 eggs
1 cup whole milk
2/3 cup mascarpone (or cream cheese)
1/2 lb Fontina, in 1/4 inch cubes
Cook the greens of choice in boiling salted water til wilted and tender, transfer to a sieve and cool. Reserve the water to cook the noodles. When greens are cool, squeeze to remove water and chop. Cook onion in olive oil til soft and golden, add chopped garlic and combine. Remove from heat and add chopped greens, salt and pepper.
Cool.
Cook egg noodles in the reserved water, drain and stir in about 1 Tblsp of olive oil to prevent sticking. Cool. Stir in cubed fontina.
Blend the eggs, milk, mascarpone and salt and pepper in a food processor til smooth Combine egg mixture, greens and noodles. Pour into a well-buttered gratin dish or deep pie plate and bake at 350 F for 45-50 min. til tester comes out clean and dish is nicely browned and bubbly.
Can be made a head and reheated. Cover with foil.
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Cheap, easy and incredibly good! What more can you ask of a recipe? Here it is. Ordinary onions elevated to the realm of the divine. So maybe I'm a bit over the top but man these were good.
Thanks for this Anna! I'll be trying these soon.
New Year's Eve: What are You Eating or Serving?
in Cooking
Posted
We're doing a full turkey dinner since we didn't do one at Christmas
Appetizers
deviled eggs
mini tourtieres
Main
homemade dinner rolls or Challah, I haven't decided yet
Turkey
mashed potatoes
glazed carrots, or asparagus
homemade cranberry sauce
savoury bread pudding (instead of dressing or stuffing)
gravy of course!
Dessert
either a NY cheese cake or chocolate yule log. Haven't decided yet. The cheesecake, I would make. The yule log would be store bought.
We are having company and we'll play cards and pool, and toast with champagne at midnight.