RWood
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Posts posted by RWood
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Was going for a more Halloween theme, but didn’t go that way.
Raspberry, Apple Cider Caramel, Pistachio and Dulcey ganache
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Heading to Rhode Island for a wedding this week. Made some macarons for family.
Caramel, espresso, bourbon pecan and pistachio.
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13 hours ago, CookBot said:
I love the way the bottom of the cake is indistinguishable from the cake stand. Very arty!
Or did you frost the cake stand too??? 😉
just the lighting 🤷♀️☺️-
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Happy Birthday to my cousin Jackie. She lives for York Peppermint Patties, so chocolate cake with minty cream filling.
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Tiramisu cake with a Cruella theme. For my cousin’s (la princesa 🙄) birthday tomorrow. Every time she comes down here, all she talks about is how much she loves that movie.
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More macarons, just because (no Botox this time). Raspberry with sprinkles.
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Caramel macarons and small fruit tarts for a Botox party at my cousin's salon today.
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Made this for Savour School’s 20th birthday contest. They wanted you to choose anything from their classes that could be their birthday cake. This is a chocolate hazelnut cake, orange pastry cream, chocolate buttercream and caramel. All of my favorite flavors. The chocolate curls were a pain since it’s so hot and humid here today, but the chocolate finally set enough to work.
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Using up some patty pan squash from the farmers market. Gemelli, caramelized squash, cherry tomatoes, lots of garlic and aleppo pepper, basil and parm.
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Bucatini carbonara. My stepsister and I argue with her husband all the time about using peas. Not authentic! We don’t care! 😋
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More like brunch, challah orange French toast, bacon, strawberries and a mimosa.
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8 hours ago, Kim Shook said:
That is a beautiful looking cake! Pound cake is one of my very favorite cakes and I sometimes have trouble with it - specifically I have tended in the past to get a crust that rises up off the cake and has to be pulled off. Not a huge deal when that becomes the bottom, but looks bad in a loaf cake. Many years ago (2006) @shaloop gave me a recipe that helped alleviate that - partially by not preheating the oven. The theory was that not getting that initial "lift" helped avoid the raised up crust. Does that make sense to you?
There was a little bit of that on one side. Not sure why one side, could be from the convection oven. But, I thought it was from a little bit of over creaming. My butter was really soft when I got around to making it, and I use a scraper paddle. While it needs to be very light and fluffy to help with the texture and lift, mine may have been beaten a little too long. I've not had that problem though with a loaf or pound cake before. Weird.
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Pound cake. Tried a new recipe that starts in a cold oven. Came out very nice.
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1 minute ago, heidih said:
Lovely assortment. The chipotle apple slaw intrigues me. A rough recipe?
It’s really good, different. I haven’t made it in a long time. It’s actually a Tyler Florence recipe Spicy Slaw I came across several years ago.
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Happy Birthday/Father’s Day for my dad. I finally did my first sous vide and made ribs. They came out great. Along with chicken souvlaki, chipotle apple slaw, grilled artichokes and Hasselback sweet potatoes. Chocolate PB cake for dessert.
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Since my squash plant is only making male flowers, I’m gonna eat them 😋. And Trader Joe’s falafel, that improved greatly if they are deep fried. They were terrible following the package directions. Also made tzatziki with Fage 5%.
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2 hours ago, heidih said:
@RWood Any chance of the cake's inside view? Nice brunch selections. My mom used to do the sweet Dutch Baby (powdered sugar + lemon juice) with bacon alongside. Your savory one really appeals to me.
Cut cake ☺️
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13 minutes ago, heidih said:
@RWood Any chance of the cake's inside view? Nice brunch selections. My mom used to do the sweet Dutch Baby (powdered sugar + lemon juice) with bacon alongside. Your savory one really appeals to me.
Cake will be cut later, can post then.
My mom had a Dutch baby in Tahoe before with bacon that she used maple syrup with. I went more savory with this one, but it could still use syrup I think. She said next time maybe just bacon, then she could have maple syrup 😊-
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Mother’s Day Brunch
Dutch Baby with arugula, bacon, roasted tomatoes and gruyere
Breakfast potatoes
5” coconut cake
Roederer Brut
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Pizza again. Did a half and half. Pepperoni, olives and onion, and the other side oven roasted tomatoes, arugula-basil pesto, cheese and fresh arugula. Should have made that a whole. It was awesome.
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Pickled onions, bread and butter squash pickles and arugula-basil pesto for the freezer. Along with more pickled asparagus since the previous got given out to my moms sisters.
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51 minutes ago, Midlife said:
Is that the “steel plate” in your photo or a rack you’ve transfered the pizza to?
No, that’s just a screen to keep it from sweating. The steel is a 5/8 inch plate that is shaped the same as the stone that was in the Ooni. It weighs a ton.
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Got the Ooni back out. I purchased a steel plate on Etsy to replace the stone and tried it out finally. So much better than the stone. It seemed to heat up faster, and the crust was much better on the bottom.
Pepperoni, mushroom, black olive and red onion.
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11 minutes ago, FauxPas said:
What is MIL, is that a mother-in-law suite, by any chance?
Your kitchen and your house both look gorgeous! It's funny that you find the kitchen smaller than you wanted but my first thought was that it was quite spacious, ha. 🙂
Yes, mother in law.
Thank you, we really like the house, and for the most part we are done with decorating except for the dining room. It’s giving us issues.
The kitchen has room to move, but I’m always wanting bigger, more storage, ovens, counter space, when it comes to a kitchen ☺️.-
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Dinner 2022
in Cooking
Posted
Ribollita without the bread. We prefer it without. This time I added some precooked orzo to the bowls, so that it wouldn’t suck up all the liquid (like the bread).
And a really old bottle of Vampire Vineyards wine my cousin gave me. It was actually a lot better than I thought it would be.