Swisskaese
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Posts posted by Swisskaese
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You could make a sweet version of the Romanian national dish, mamaliga.
The American Indians make a dessert with pumpkin and corn, but I don't know what it is called.
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As part of work today we toured the town some and then toured the market followed by lunch.
We started with snacks at Pork's, a Sicilian run bar, with lots of great eggplant recipes.
I will post foto's tomorrow with some of what Benita makes.
Lunch was at a simple little fish place near me called LOBS, looks like a fish shack from back east.
our meal was:
Pasta with fresh salmon and pesto
Pasta with fresh swordfish and porcini
Spigola in Acqua Pazza with Potatoes.
We drank dessert!
Sgroppino a venetion recipe, lemon sorbet whipped with prosecco and vodka
lemon/Basil sorbet with vodka
when you serve any ice cream or sorbet with alchol, it is called corretto.. or affogatto.
We stirred it up so it was like an icey vodka margarita? or Granita with a kick
then a lemon marscarpone tart
Ho fame! Wow, that looks delicious. You are making me homesick for Italy. We are trying to plan a trip to Italy in the spring. Where is this bar?
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Okay. You have convinced me. I will give it a try. I have a retired tablecloth that I can use.
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Very very cool and I have to say for a Damn Yankee, you make this ex-pat Southerner very proud!
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That looks delicious. I did use the chocolate. I used a 75% bittersweet chocolate. I did use the filling recipe. I am going to try another filling in the Art of Cake cookbook. It uses creme de marron and whole chestnuts that have been cooked in syrup.
The filling is a light coffee color.
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THE BUCKHEAD MARKET AND BAKERY
3221 Peachtree Road NE
Atlanta, GA 30305
THE DUNWOODY MARKET AND BAKERY
4505 Ashford-Dunwoody Road
Atlanta, GA 30346
are both owned by Eatzi's ...
then our new Trader Joe's will be yet another option ...
by then, Michelle, my basement will be full of jars and cans of chestnut puree .. bring an empty suitcase .. I will fill it!
I love Eatzi's.
Thanks Melissa. We will have to rendevous at Trader Joe's.
I looking forward to see what all the hype is with Trader Joe's. Want me to bring you anything from Israel?
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I am travelling to Atlanta in December and would like to know where I can purchase chestnut puree for a dessert I want to make. Otherwise, I will buy it here and bring it with me.
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I made Gesztenyetorta (Hungarian Chestnut Cream Cake)
For more information, check out the Gesztenyetorta thread.
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I made it again this afternoon with the full amount of milk (well, actually I halved the recipe and baked in a loaf pan and so used 3/8 cup milk.). I did, however, add salt and baking powder as I did previously. It was very, very good. So far this is my favorite plain, all butter pound cake. My very favorite is still the cream cheese pound cake, but this is second place.
edited to add picture
I am so glad you like the pound cake. It is also my favorite plain pound cake.
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Here is a photo before I cut it:
And here is a slice:
Tapenade and I both agree that the chocolate overpowered the chestnut, but it may have been because we didn't use chestnut puree. The cake was nice and moist and the walnut crunch was perfect with the rich and creamy filling. You can not eat more than a thin slice of this cake. It is very rich.
I made 1/2 a recipe and I think the 1/2 recipe cake would easily serve 8-10 people.
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I just finished icing the cake. All I can say is OMG!!!
The filling is amazing. The chestnut flavor is subtle, maybe a little too subtle. I used creme de marron, so that is probably why. However, it is still very nice. The cake is a bit strange. It shrunk quite a bit when I took it out of the oven. It is quite flat. Did I do something wrong? I beat the egg whites until they were stiff. I was afraid I was going to over beat them.
It is firming up a bit in the fridge. I will post a picture when it is ready.
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This site gives a pictorial how-to on how to make strudel dough. Something I have always wanted to make, but have been a bit afraid of.
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I am going to make my test chestnut cake tomorrow. I didn't have time to go to the specialty shop to buy chestnut puree, so I am using creme de marron. I am going to use a little less sugar in the filling and see what happens.
I will post my results tomorrow.
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How about Winchester?
I have heard good things about the Wykeham Arms Pub and the Running Horse at Littleton.
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I think you are referring to a dough that is similiar to the dough in this recipe for rugalach. It is soft and crumbly.
I know that pierogi dough isn't made from cream cheese, but this is a nice dough.
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I think you could make shawarma in this. Try it and post pictures. Put half an onion on the bottom and top of the meat.
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You could fill the cream puffs with:
I think the baklava idea is very interesting. How about a pear or plum baklava with walnuts and pistachios and a tea syrup?
Something gingery would also offset the sweet tea.
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My Dad's favorite birthday cake is Chocolate Potato Cake. I will have to get the recipe.
Here are a few other recipes:
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Southern sweet tea begins with making tea syrup, which is basically the concentrated steeped tea and simple syrup. You then put a couple of tablespoons in a glass and add ice water.
I was thinking....
I have seen recipes for Strong Ale Spice Cake, how about making a spice cake with strong tea and a tea syrup caramel instead? What could you sub for the bubbles in the ale? Carbonated water?
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Okay. I am sold. I am buying the cookbook when I go to the States in December.
Patrick, as usual, that looks amazingly delicious.
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My family has a tradition at rehearsal dinners of roasting the couple by telling funny stories or performing skits or songs about the couple. It tends to break the ice of the two families.
In some cases we had friends or family from both sides performing or telling stories together.
This is why we always preferred having a seated dinner because it is easier to give a roast.
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Though it sounds like eating out is not really your thing, I'm interested to know if there are any Malaysian restaurants in Weesp that you're aware of (I'm assuming no, because here in Amsterdam there are only two that I know of)....I'd love to know what a Malaysian person thought of the Dutch-Indonesian-Malaysian-Surinamese-Indian-Chinese hybrid food that is such a staple of restaurant/takeout eating here.
There are no Malaysian restaurants in Weesp but I did remember seeing one in Amsterdam last week called "Wau". My best friend and I were thinking of trying it out but we couldn't bear to part with 14 euro for a bowl of laksa when back home it costs less than 1 euro . Mind you, we would be quite happy to pay 45 euro for steak but somehow paying 14e for laksa is just WRONG.
I despise Indonesian-Chinese restaurants here and I especially hate babi panggang. I noticed that 'Chinese' food here is a lot more 'starchy' than back home. Nam Kee is probably the most genuine Chinese food I've tasted here and cheap as well. What I cannot fathom is how people order just one dish and eat it all themselves (just babi panggang and rice for instance!) when back home, my dad would order at least 7 dishes when the 4 of us went out (2 veg, 1 pork,1 chicken, 1 squid, 1 fish and 1 tofu) . I also noticed that Chinese food is usually served with nasi (fried rice) or bami (fried noodles). Again, which I think is WRONG WRONG WRONG! That's just me I suppose! I did however, really like the oysters from Nam Kee
Happy blogging Mei.
I also found this very strange. I was used to ordering several dishes and every body shares them. They do the same thing in Germany and Switzerland.
Reistafel is good in Holland, but I am not crazy about the Chinese restaurants in most of Europe. They tend to be very expensive and very Europeanized. I did go to a decent Thai restaurant in Maastricht.
I don't understand the concept of the monster egg rolls. They tend to be very greasy. I prefer smaller egg rolls.
I love Dutch pastries. Is it hard for you to stay away from them?
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Lakeview is on the east side of Southside, about 5 minutes from downtown. Bettola is next to Pepper Place in the Martin Biscuit building. From downtown you take 22nd St. toward Southside, then take a left on 2nd Ave. South, and then a right on 29th St. It is on the left. Where will you be staying?
The food is good, not the best brick oven pie I have ever had, but a viable and competent effort.
Thanks, I know where that is. I am driving from Anniston for the day.
The Supreme eG Pastry and Baking Challenge (Round 7)
in Pastry & Baking
Posted
What is IQF corn?