Caitlin McGrath's Profile

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What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

Ack, sorry to hear that. It is a very tender cake. If your second cake releases intact, use it for the bottom, and piece the other together for the top—frosting covers all sins!

about 2 hours ago
Caitlin McGrath in Home Cooking

What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

It's not a bundt cake, per se, despite the photo. The recipe specifies two 9-inch round pans,a 9x13, or a bundt pan. I've almost always made it as a layer cake.

What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

I, too, love Medrich's melted-butter tart crust, and since first making it, I haven't looked back. It wouldn't work for pies, IMO, because it's so tender and crumbly (in a good way). It's just a different animal.

about 8 hours ago
Caitlin McGrath in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy Spring has finally sprung, May 2015 edition!

I only have an old-school b&w Kindle, no tablet to work from, but I figured I'd go with TDQ's way, and use the Kindle reader on my computer (can always then print a recipe, or lift it to Pepperplate and go from there). Certainly can't beat the price!

August 2014 COTM - Diana Henry Month: Other Books and Online Recipes

There was a bit of sweetness, of course, but I did think it was balanced well with the (doubled) mustard and bourbon, plus the garlic and chile really do their parts to make it complex and not one-note or overall really really sweet. I think you'd like it, especially if you started with a more bitter (Seville orange) marmalade.

about 8 hours ago
Caitlin McGrath in Home Cooking
2

April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 9, 10. 11. and 12

Good memory! Yes, I've made the Black Magic cake a bunch of times. It's been a couple of years since I've made Candy's cake, but I'd say it's pretty equivalent in chocolatiness (how's that for a word) and moistness, though certainly denser than the Black Magic cake.

about 21 hours ago
Caitlin McGrath in Home Cooking
1

What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

The Hershey's Black Magic Cake is super quick and easy to pull together, and very moist and chocolaty. Always a crowd pleaser. If you add a couple of ounces of semi- or bittersweet chocolate (when I do, I chop it up and pour the hot coffee over it to melt it), you've essentially got a smaller version of the famously popular double chocolate layer cake from epicurious.

https://www.hersheys.com/recipes/reci...

ETA, I never use Hershey's cocoa, though. And dutched cocoa works fine.

about 21 hours ago
Caitlin McGrath in Home Cooking

February 2015 COTM "MIGHTY SPICE COOKBOOK" Reporting thread for Chapters 5, 6 & 7

When I made the steamed ginger custard, I put the custard together earlier and refrigerated it, then poured it in the ramekins and steamed them right after dinner and waited several minutes before serving, based on qianning's review, which took around 20 minutes from walking into the kitchen after dinner. I had one or two left over, so I also tried them cold, after refrigeration. They were silkier and more delicate in texture when served warm, but still perfectly nice the next day.

April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 9, 10. 11. and 12

Fell in love with that pan the first time I saw it! I love the architectural shape, and cakes baked in it always elicit oohs and ahs.

April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 9, 10. 11. and 12

If you ever want to turn your sights to a non-boozy chocolate bundt cake (though the booze is certainly appealing!), and like the idea of a dense, very moist and chocolaty cake, I can recommend Candy's chocolate pound cake (that's CH poster Candy), which made the rounds here many years ago for good reason. It's a great cake, and one that improves greatly when made a couple of days before cutting into. It's lovely baked in that heritage bundt pan (but what isn't)

This is Candy's original posting with the recipe: http://chowhound.chow.com/topics/280044
And another thread with lots of discussion about it: http://chowhound.chow.com/topics/283681
I usually make a couple of tweaks in the prep that I think only make it better (part brown sugar, blooming the cocoa); you can read the details here: http://chowhound.chow.com/topics/8567...

Cooking from Yotam Ottolenghi's PLENTY MORE

The rice salad recipe is available here: http://www.seriouseats.com/recipes/20...

COLD VEGETABLE & PASTA/GRAIN SALAD! Home Cooking Dish of the Month (May 2015)

It was a bit ago that I made the fabulous rice salad with nuts and sour cherries from Yotam Ottolenghi's Plenty More (with a few changes in types of rice), but it was an unqualified hit at the potluck I took it to, with multiple recipe requests. Highly recommended. Be warned, the recipe has a yield of around twice the servings stated.

You can see the recipe here: http://www.seriouseats.com/recipes/20...

And my and others' impressions of it here: http://chowhound.chow.com/topics/1012...

June 2015 Cocktail Companion Cookbook of the Month Voting

Great idea! Thanks for thinking of posting it there.

June 2015 COTM: Voting Thread

Fancy a drink (or a few) in June? Please hop on over to the June 2015 Cocktail Companion COTM voting thread and exercise your right: http://chowhound.chow.com/topics/1014297

May 20, 2015
Caitlin McGrath in Home Cooking

June 2015 Cocktail Companion Cookbook of the Month Nominations

Nominations are now closed. Find the voting thread here: http://chowhound.chow.com/topics/1014297

May 20, 2015
Caitlin McGrath in Home Cooking

June 2015 Cocktail Companion Cookbook of the Month Voting

To vote for DEATH & CO., please click the heart in the lower right corner of this post.

June 2015 Cocktail Companion Cookbook of the Month Voting

To vote for THE CRAFT OF THE COCKTAIL, please click the heart in the lower right corner of this post.

June 2015 Cocktail Companion Cookbook of the Month Voting

It's time to choose our first-ever cocktail COTM. Of four nominated books, two emerged as our contenders (you can see how it shook out in the nomination thread here: http://chowhound.chow.com/topics/1013776).

Our choices come down to two voluminous collections, both of which promise to make us experts behind the home bar (as well as in front of it).

THE CRAFT OF THE COCKTAIL: EVERYTHING YOU NEED TO KNOW TO BE A MASTER BARTENDER, WITH 500 RECIPES, by Dale DeGroff:

"Cocktails are bigger than ever, and this is the first real cookbook for them, covering the entire breadth of this rich subject. The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff’s signature use of fresh juices, as well as all the classics. ... It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dale’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniques—hints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals...." http://www.amazon.com/Craft-Cocktail-...

DEATH & CO.: MODERN CLASSIC COCKTAILS, WITH MORE THAN 500 RECIPES, by David Kaplan and Nick Fauchald:

"The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world. ... Destined to become a definitive reference on craft cocktails, Death & Co features more than 500 of the bar’s most innovative and sought-after cocktails. But more than just a collection of recipes, Death & Co is also a complete cocktail education, with information on the theory and philosophy of drink making, a complete guide to buying and using spirits, and step-by-step instructions for mastering key bartending techniques. Filled with beautiful, evocative photography; illustrative charts and infographics; and colorful essays about the characters who fill the bar each night; Death & Co—like its namesake bar—is bold, elegant, and setting the pace for mixologists around the world." http://www.amazon.com/Death-Co-Classi...

To vote, please click the heart on the appropriate post below. Voting will close at 9am Eastern time on Monday, May 25.

June 2015 COTM: Voting Thread

Even here in Northern California, we don't start getting really good tomatoes until July, and eggplant and sweet peppers don't come to our farmers' markets till then, either, usually.

May 20, 2015
Caitlin McGrath in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy Spring has finally sprung, May 2015 edition!

You might want to take a look at the cooking-from thread that preceded the Diana Henry COTM, as well. The majority of the reports there are from Pure Simple Cooking, I think, though there are some from other books, including Plenty. There are reports there on some recipes that haven't yet made it to the COTM threads, especially from PSC.

http://chowhound.chow.com/topics/895953

June 2015 Cocktail Companion Cookbook of the Month Nominations

Just a reminder that there are but six short hours remaining in which to nominate your favored books o' booze.

May 20, 2015
Caitlin McGrath in Home Cooking

What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

Any thoughts on how they'd fare made today and served on Sarurday without freezing? It's less than ideal, obviously, but I'm running out of freezer space and have a lot of lemon cakes to go in today.

May 20, 2015
Caitlin McGrath in Home Cooking

What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

If anyone is curious, one batch of Ina Garten's lemon cake recipe makes 80 or so mini cupcakes, with the cups filled about 2/3 full (so I'll need to do a total of two and a half batches to hit my ~200 goal). I poked each a few times with a toothpick and spooned on a few demitasse spoonfuls of the lemon syrup while they were warm. No glaze, as I'm avoiding any decor or anything fiddly. They'll still be plenty lemony, I think. I dropped the sugar by 25 percent, on account of using Meyer lemons, and for preference.

June 2015 COTM: Voting Thread

Well, if I've been opening recipes in a new tab to edit to avoid popping back to the top and I want to keep working down the list, the only way to come back and avoid the scrolling is to leave the app open in its tab where I left off, which is easy enough if you don't shut down your computer overnight (e.g., just close a laptop), but not if you do.

May 19, 2015
Caitlin McGrath in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy Spring has finally sprung, May 2015 edition!

I have posted about the recipes I've made (two so far) from this book in the Diana Henry COTM "all other books" thread, just because it made sense to me to add to the (archived/indexed) COTM threads.

June 2015 COTM: Voting Thread

TDQ, I find the best solution to backlog categorizing, to avoid the supremely annoying endless scrolling, is to open the recipe you want to edit in a new tab, edit, close tab, repeat with next recipe, etc.

May 19, 2015
Caitlin McGrath in Home Cooking

What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

Feels as if I've been baking nonstop these past few days, and I'm not done yet! I made a birthday cake for my brother—two recipes of golden almond cake from the Cake Bible (each makes a single layer), with proportions slightly tweaked (less sugar, less flour, more almond meal) with a bittersweet chocolate amaretto filling and mascarpone and cream cheese icing. For a 9-inch, 2-layer cake, it was seriously rich (lots of butter, sour cream in the cakes; butter, cream, chocolate in the filling; butter, mascarpone, cream cheese in the icing). A small-slices kind of cake, with a trifecta of flavors that hits all the right notes for my brother. When he came by to collect it and I described the components, it's no exaggeration to say his eyes lit up.

I'm also baking and freezing a gazillion bite-size treats for a big event on Saturday. So far I've done eight dozen pecan tassies using roxlet's recipe and have dough for another eight dozen, which I'll bake on Thursday and not freeze; also 17 dozen mini brownie cupcakes using this Gourmet recipe, made with a gluten-free flour blend: http://www.epicurious.com/recipes/foo... I added both vanilla and instant espresso powder as flavor enhancers, cut the sugar to 3 cups, and only filled them 3/4 full (so got a higher yield). The recipe gives great results if you read the very helpful reviews (specifically, they need a much shorter baking time than given). Next up for the freezer will be mini Meyer lemon cupcakes, adapting from Ina Garten's beloved lemon loaf cake recipe.

What cookbooks have you bought lately, or are you lusting after? Happy Spring has finally sprung, May 2015 edition!

Curious: Has anyone here cooked enough from Plenty More vs. Plenty to say this based on use experienace (i.e., actually making several/many dishes from each), or are these judgments based on impressions of Plenty More?

Personally, I don't feel I can say definitively judge without having yet cooked much from it, though most reports I've seen (including on CH) have been extremely positive. At the same time, though, I'd easily recommend getting Plenty, and say you can't go wrong there based on my experience.

May 17, 2015
Caitlin McGrath in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy Spring has finally sprung, May 2015 edition!

Definitely speaking my language!

What cookbooks have you bought lately, or are you lusting after? Happy Spring has finally sprung, May 2015 edition!

!! That sounds amazing. Love the idea of adding blackcurrant to the classic.