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    Philadelphia suburbs
  1. I've made the Black Magic Cake many times and it's very good. I make it in the large food processor (mix the liquids first, than add the flour/cocoa mixture until dissappears).
  2. Emily_R: Those chocolate salty oat cookies look wonderful -- I like everthing in them. Do you use old-fashioned or instant oats?
  3. Love this thread. I can come out of the can closet with everyone else. For many canned items, I consider them a separate category, not necessarily in competition with fresh. All the vegetables have to be of the salted variety, except the tomatoes. Peaches - Love these. Fresh ripe peaches are one of my favorite fruits, but they are only available for 2-3 months at best. Pinneaple - nearly as good as fresh Delmonte Gold and no work Fruit cocktail - great with cotage cheese or Greek yogurt, in Jello, or alone Sour Cherries - for pie (fresh are so rare and so time-consuming to pit) Tomatoes - fo
  4. Love it. I am just now on a gingerbread streak. There is just something about the bitterness that I love. I've used Bill Neal's recipe, adding a little extra ginger and it's perfect for me. I ran out of molasses and(at Wegman's, the mecca)they had mild and robust varieties, which I had not seen before. I bought one of each and tried them straight before I made the 2nd bread. They taste very similiar, but I liked the robust one better; it did have amore rounded taste. I ended up mixing half and half for the recipe. Molasses brownies sound good to me. I found 2 brownie recipes with molass
  5. I am a long-time subscriber of Saveur (since the 2nd issue) and highly recommend it, especially for foodies. I read it more than cooking from it, but I do that with other food magazines. If you enjoy reading about food and the places, history, culture and people etc associated with food then you will love it. It has a mix of American and international culinary topics. I do not subscribe to Fine Cooking, although it looks very good; it appears to be concentrated on recipes and technique. Go on to both websites and check out the current issues.
  6. I do this exact method also. I just put the slices in a bag and the bag in the freezer. No need to over think it. Actually, with no-knead bread, slicing first has worked better (texture-wise) for me than freezing the whole loaf.
  7. I have been reading up on the basics to make sure I have my science correct. My student has been asking questions about everything, and I like to be prepared. I have read Harold Mcgee but don't own a copy...this is a great excuse to get it.
  8. My problem with roast chicken is that the ones from the farmer's market are always better than mine, so I'm reluctant to do roast chicken, although everyone recommends to teach it. I would consider cornish hens, though. Chicken soup is always great after roast chicken and you can teach about stock. My favorite leftover chicken recipe is chicken ala king, which can be served with rice or on patty shells. On patty shells it looks impressive. I plan to teach this recipe. It is from Barbara Kafka's Microwave Gourmet cookbook, easy and delicious. Forget any bad versions you may have had, this one
  9. I've been too busy to post, but finally have time for an update. The first class ended up lasting 4.5 hours . First we shopped for ingredients. She had a lot of good questions about how to pick produce, which oil etc. Then we went back to her house and I'm a little embarrased that we did not do the mis en place, but I'm learning as a teacher too. I felt somewhat pressed for time and neede to get things in the oven. Luckily, things did go smoothly. I brought her a binder with the recipes in sheet protectors. After all the good advice from this board, we made: 1.Italian meatballs with to
  10. She's not interested in baking, but I am going to try to convince her to learn the no-knead bread, because I don't know of anything else so easy and so impressive. Gravy is a must, I agree. so many times I'm passed "gravy" and it turns out to be just all the pan juices plus the fat, just like that. A major pet peave of mine. And I love bechamel, and other white sauce permutations, but, at least in the beginning, we'll do mac and cheese and chicken a la King (veloute').
  11. Of course. I'm not doing Chinese first because I want to leave her with an entree for the freezer this first time, due to scheduling issues, but will do soon.
  12. Thanks!!! I'm printing this out. It's similiar to the one I have, but I like the addition of balsamic and sugar.
  13. I wanted to update this thread. I have been going regularly to this market and I love it. Here is the link to the producers: Oakmont Farmer's Market Producers. I get an email every Monday specifying who'll be there that week. This week everyone's coming except Spotted Hill Farms (Soap). Most weeks they are all there. It is useful to go to the website to see where to park. I have been buying fruits and vegetables, of course, but also chicken, pork and buffalo. I want to particularly recommend the pork from Lindenhof Farms, which is heirloom and free range (of course) and like the pork of
  14. I did go to the Conshohocken Market (Sat 10-3), but it is quite small with only 3 vendors, at least when I went: cooked food, breadstuffs and produce. I think all are from Lancaster. Still, it is a great beginning for a market in this area.
  15. I think egg cooking is, indeed, an important area to cover. Eggs are so incredibly versatile, plus they're a good basis for teaching a variety of dishes. For example, there's custard - sweet - as a dessert; with flavorings it becomes pie filling. But it's also a savory dish - quiche, or a vegetable flan. A few months ago I contemplated doing a cooking class for teenagers. One of the things I thought about was gougeres. The basic recipe + pudding (custard!) is a dessert, creme puffs. It also can be made in to profiteroles and eclairs. But with cheese added, it's an appetizer by itself, a
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