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eG Foodblog: Wendy DeBord - Dessert, the most important meal.
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By Mullinix18
I'm thinking about starting a blog featuring the recipes of antoine Carême that I've translated from 1700s French? No English versions of his works exist and his work is hard to find, even though he is the greatest chef who ever lived. After I get through his works I'd add menon, la Varenne, and other hard to find, but historically important masters of French cuisine.
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By Duvel
Prologue:
Originally, we intended to spend this Chinese New Year in Hong Kong. We have travelled a lot last year and will need to attend a wedding already next month in Germany, so I was happy to spend some quiet days at home (and keep the spendings a bit under control as well). As a consequence, we had not booked any flights in the busiest travel time of the year in this region …
But – despite all good intentions – I found myself two weeks ago calling the hotline of my favourite airline in the region, essentially cashing in on three years of extensive business travel and checking where I could get on short notice over CNY on miles. I was expecting a laughter on the other side of the line but this is the one time my status in their loyalty reward program paid out big time: three seats for either Seoul or Kansai International (earliest morning flights, of course). No need to choose, really – Kyoto, here we come !
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By pastrygirl
A mistake was made with my Albert Uster order this week and I received it twice. Since it's shipped from CA, doesn't go bad, and I'll use it eventually, I'm not going to mess with trying to return the second delivery. But now I have a huge amount of inventory so I thought I'd see if anyone here was looking for Felchlin by the bag.
Each bag is 2kg (4# 7oz) in the following varieties and prices:
Maracaibo Creole 49%, $48
Sao Palme 60%, $30
Arriba 72%, $46
As for shipping, I can fit 2 bags in a medium flat rate box for $14 or 3 bags in a large box for $19 to go anywhere in the USA.
If you'd like some, PM me with your selection, email, and shipping address. I'll invoice you via Square and you can pay securely online with a credit card.
Thanks for reading!
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By Porthos
@Smithy Your request gave me the imputes to finally word-process the recipe. My DW use Excel, which drives me to distraction.
Mom's Apple Raisin Walnut Cranberry Pie
4 baking apples, peeled, cored, and sliced
1 cup golden raisins
1 cup walnuts
1 cup fresh cranberries
1/4 cup flour
1 cup sugar
2 tablespoons margarine or butter
2 pie crusts to fit a 9- or 10-inch pie pan
Heat oven to 425F.
In a large bowl, mix the first four ingredients. In a small bowl, mix the flour and sugar together. Sprinkle the flour/sugar mixture over the large bowl, mixing lightly with fingers. Place first pie crust
into pie pan, pricking with a fork. Pour the fruit mixture into the pie shell. Dot with the margarine or butter, then cover with second pie crust, crimping
edges together and making sure top crust is vented.
Bake at 425F for 15 minutes, then turn down oven to 350F for about 45 minutes.
*** I use Braeburn apples ***
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By Mullinix18
I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me?
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