Caitlin McGrath's Profile
What are you baking these days? May 2012
Thanks, saved this recipe. They sound similar to hermits, in ingredients (molasses, spices, nuts). I could see using crystallized ginger instead of the raisins, too.
Shrimps not "smooth" after boiling (or poaching) for shrimp cocktail
Here's a method that helps avoid overcooking: Bring your water to a boil (you can simmer your aromatic ingredients for a bit to infuse the water if you like). When water is boiling, toss in your shrimp, then cover the pot and immediately take it off the heat. Check the shrimp after a few minutes, and thereafter as needed; when they're thoroughly pink, they're done. It doesn't take long, and they have great texture.
What cookbooks have you bought lately? Springtime edition, part 2
In Pure Dessert, I've loved the Italian Chocolate-Almond Torte (minimalist easy, sophisticated flavor), Olive Oil-Sherry Pound Cake (wonderful flavor and crumb), Plum and Almond Tart (very easy and delicious; it's what's pictured in my CH avatar), Sour Cream Ice Cream (great with berries and stone fruits, or would be perfect with fruit pie).
What are you baking these days? May 2012
Looks like a delicious recipe: http://www.nigella.com/recipes/view/nutella-cake-158
And happy birthday, rstuart!
April 2012 COTM: Melissa Clark Month, Cook This Now: Spring
Funny, we posted at exactly the same time, but glad I could confirm your impression of the link's accuracy.
April 2012 COTM: Melissa Clark Month, Cook This Now: Spring
Here's the recipe; I have the book from the library, and the link doesn't have any changes other than slightly paraphrasing the instructions. If you sub butter for the coconut oil, the butter should be melted, per Clark.
http://relishingit.com/2011/10/12/coconut-fudge-brownies/
Orange-infused Water?
But they don't use hot water, they use cold water. Again, I recommend trying with cold water. I think you will find a difference, and that the water will not be bitter but will have a light orange flavor.
Consider that many recipes for candied citrus rind call for blanching the rinds for just a few minutes before cooking the rinds in sugar syrup because the hot water will draw out bitterness. You steeped your orange slices in hot water, which drew out the bitter oils, and then tasted the water that the oils had dissipated into.
Orange-infused Water?
Your hot water is probably extracting the bitter oils from the oranges' rinds. Next time, try adding orange slices to cold water from the tap and leave it in the fridge overnight. You'll probably have better results.
Best Recipes you have ever found on Chowhound Home Cooking board
Plano Rose? I didn't turn up her recipe in a search, but search showed she has posted in a number of threads about cabbage rolls/stuffed cabbage over the years.
Cooking from Radically Simple by Rozanne Gold
As I mentioned when we discussed this recipe in another thread, I've made it several times (going back almost a decade), as it is also in Gold's Healthy 1-2-3, and I did roast the grapes earlier in the day. Works just fine.
What cookbooks have you bought lately? Springtime edition, part 2
They're a wild plant, named for their shape, which resembles the end of a fiddle (violin): http://www.google.com/search?q=fiddlehead+fern+images
Definitely only grow in certain parts of North America. Not the West Coast AFAIK, but I understand they're plentiful in Ontario.
Can you Mail Oreo Truffles?
I say no, not without ice and overnight, probably even in cooler climes/times. Ask yourself this: would you mail someone a package of cream cheese? There's your answer. Introducing cookie crumbs and coating in chocolate doesn't change the essence of the question because it doesn't change the condition of the cream cheese.
Cooking from Radically Simple by Rozanne Gold
I don't think you need apologize for that complaint, LLM - I understand it isn't Gold's MO, but to me, radically simple cooking doesn't dirty a ton of dishes! Thanks for the report, and the thought that it would be good with feta. The feta/mint/onion seasoning combo sounds appealing to me, and also as if it might be good with a soft goat cheese. (Try as I might, I just can't like blue cheese; somehow it's the wrong kind of funk for me.)
What are you baking these days? May 2012
I have a feeling you are VERY popular at your son's school, roxlet.
Cupcake Liners
My local cake supply place has foil liners in many colors (gold, red, purple, green, blue, pink, etc.), so you might look around if solid colors other than silver would do it for you.
Best Recipes you have ever found on Chowhound Home Cooking board
Wow, how could I forget Galleygirl's pear tart! Great recipe: http://chowhound.chow.com/topics/283632
I'm a big fan of it made with sour cherries, too: http://chowhound.chow.com/topics/281699
I also have really enjoyed this steamed persimmon pudding at holiday time, from Caitlin Wheeler (who I think now posts under another name): http://chowhound.chow.com/topics/290671#1578846
Best Recipes you have ever found on Chowhound Home Cooking board
Mom Mom's Red Velvet Cake/Butter Cream Icing, a great thread: http://chowhound.chow.com/topics/388523
Say what?? Cooking comments that baffle you
" I wonder if kindergarteners in NYC, LA, or San Francisco had similar experiences?"
Yes. Urban SF Bay Area, shook cream into butter in elementary school. Anything but rural.
Cupcake Liners
There's a brand called Cupcake Creations that makes sturdier paper liners than the average thin ones. They claim you can use them on a sheet pan without a cupcake tin, though I've not tried that. They're certainly thicker and more substantial than most, though, and they peel back from the cake easily. I'm sure you can buy the brand online, but I've bought them at a local cake-supply store.
What are you baking these days? May 2012
Of course - here is a link to where I posted it previously: http://chowhound.chow.com/topics/812567#6889953
May 2012 COTM: Food of Spain and Moro The Tapas and First Courses Thread
Here's the recipe, for those (like me) who don't have the book. I will definitely have to make these some day.
http://gourmettraveller.wordpress.com/2010/02/05/tahini-chicken-wings/
Things you want to bake
If you do a search for it on this board, you'll find tons of threads in which it has been discussed and recommended, too.
Pink Peppercorn suggestions?
I've made a vanilla-pink peppercorn bundt cake that was well received. Very moist, flavored with vanilla beans and extract and freshly ground pink peppercorns.
What are you baking these days? May 2012
Late last month, I made a quick applesauce cake with dried cranberries and walnuts that turned out a tad dry, and on the weekend I took the remainder from the freezer and made bread pudding with it, using maple syrup as the sweetener in the custard. Definitely better in its repurposed form.
Today I baked a very orange-y orange almond cake to give to someone I work with for her birthday. She and her housemates were among my first tasters of the recipe, and they were crazy about it, so I think it will go over well with a pack of birthday candles.
What are you baking these days? May 2012
Lots of people would say so, given that it has 4 forks and 1500 reviews on Epicurious: http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275
What cookbooks have you bought lately? Springtime edition, part 2
She has a longstanding column in the San Francisco Chronicle called (unsurprisingly) The Baker.
http://www.sfgate.com/columns/thebaker/archive/
What cookbooks have you bought lately? Springtime edition, part 2
I found it appealing. I will be turning to her "easiest" melted-butter, press-in-pan tart crust to try next time I need a sweet tart crust.
Turkey Burger seasonings and moisteners
I like scallions, ground cumin, and a bit of pureed chipotle en adobo as seasonings, for a bit of Southwestern flavor. I agree that finely chopped onion helps with moisture. And using dark meat.
Gelato - need
Re The Perfect Scoop (which is not specifically a gelato book): "seem to me to be more about recipes with all their additions/fillers/toppings on a few recipes. IOW similar to a few pizza dough recipes and many toppings."
i don't feel this is an accurate description of the book. There are many recipes (and many interesting flavors), each individual, rather than few recipes with endless variations of mix-ins. A front section on technique feels pretty thorough to me.
A few years ago, there was a Dessert Cookbook of the Month for a while, and TPS was pretty popular, so there are a number of reporrts from the book if you want to check them out: http://chowhound.chow.com/topics/538450
