TrishUntrapped's Profile
Dover Sole
A friend of mine went to Artisanal last week where the Dover Sole was a special. He said it was priced at $80 so passed on it,
Athan's in Brookline, sadly meh
Science Chick... that's probably why they're good.... ;-)
Need a Recipe for a Coffee Cake to Travel
Here is a picture of the sliced coffeecake. It was hot and humid in Boston so after serving, we refrigerated it and the next day it was very good too. Would I pack this in a suitcase though as the OP wanted.... ? No. Maybe a fruitcake in a tin would fare better.
Cleo, my husband and daughter don't like white chocolate so I just omitted the chips.
Best Recipes you have ever found on Chowhound Home Cooking board
Thanks for the link Antilope. I look forward to making great meatballs! I'll report back.
Athan's in Brookline, sadly meh
Went to Boston this weekend and walking round my old Beacon Street neighborhood in Brookline came across Athan's Eurpoean Bakery on the corner of Washington Street. At first glance, I thought wow this place is going to be great because it appeared full of pastries and gelato. But on closer scrutiny I could see that many of the fancy French pastries were old, most likely stale.
Several gelati were neon colored which is the hallmark of cheap, fake ingredients: http://www.traveldudes.org/travel-tips/gelato-tips-spotting-real-thing-plus-what-makes-gelato-gelato/16694
The croissants looked good so I got some plain ones and a couple chocolate ones to bring to my daughter's apartment. The plain was good, crispy on the outside, cloud-like on the inside. Thumbs up. The chocolate was skimpy on the chocolate and were just o.k. We picked up a couple pieces of Athans fancy gold-wrapped chocolates to bring to a Red Sox game, one with gianduja and one with cherry ganache. Dull, one note, lacking in flavor, not worth it.
Need a Recipe for a Coffee Cake to Travel
Just made the Caramel Apple Cake for another event, so we'll see how it travels! (I omitted the white chocolate chips.)
Pic:
Caramel Apple Cake - cooling.
Best Recipes you have ever found on Chowhound Home Cooking board
The flour frosting recipe is interesting. I have a collection of cookbooks and the recipe goes way back, to the 1950's at least in mine. Props to Toronto Jo for spurring an interest in it. Like the hokey pokey, that's what it's all about.
Help finding lost recipe: No-turn chicken on the grill
Sheesh I wish I could remember this recipe... I think it had tarragon in it.
Best Recipes you have ever found on Chowhound Home Cooking board
I also like the flour frosting, especially on Red Velvet cake or cupcakes. Here is a link to a post a few years ago with photos from Red Velvet Cupcakes I made with the flour frosting.
http://chowhound.chow.com/topics/632096
Help finding lost recipe: No-turn chicken on the grill
Thanks Todao, great ideas, but not the one I'm seeking.
Help finding lost recipe: No-turn chicken on the grill
Hope someone can help me. A few years ago, a friend who is no longer around, gave me a recipe for boneless chicken breasts placed in a marinade, then cooked on the grill without turning. The results were moist and delicious chicken.
I've lost the recipe.
Some of the things I believe were in the marinade are: Dijon mustard, oil, maybe honey? fresh parsley or rosemary? garlic?... The marinade was yellowish and medium thick and you cooked the chicken breasts coated in it.
Does that sound familiar to anyone? I've googled but couldn't find anything. My friend lived near Chicago in case this recipe is a regional thing.
Thanks!
Best Recipes you have ever found on Chowhound Home Cooking board
Laliz, thanks for posting this meatball recipe. I haven't tried it yet. While I have had terrific meatballs, I have yet to make my own that were comparable. I'll give this recipe a whirl!
Need a Recipe for a Coffee Cake to Travel
Cleo,
That Caramel Apple Cake sounds great! Think I'll make it for Father's Day breakfast!
Need a Recipe for a Coffee Cake to Travel
This Mocha Streusel Coffee Cake travels well:
http://www.sundesertpark.com/cms/index.php?option=com_content&view=article&id=128:mocha-streusel-coffee-cake&catid=46:breakfast-brunch&Itemid=82
Need Help with Dutch Pancake Recipe in Martha Stewart Living Summer Issue
Sounds like a good plan.
As an addendum, putting the butter in first and melting it in the pyrex pan, isn't preheating an empty pan.
Need Help with Dutch Pancake Recipe in Martha Stewart Living Summer Issue
I melt the butter in a pyrex pan in a 400 degree oven no problem when I make a baked pancake.
Need Help with Dutch Pancake Recipe in Martha Stewart Living Summer Issue
I use pyrex pie plates all the time for very similar baked apple pancakes. I melt the butter in them in the oven, then pour the batter in and bake. Works just fine. You should have no problem substituting.
Thinner by the way is better with this type of pancake. The baked apple pancake recipe called for one 10 inch pan. The first time I made it it came out really thick and wasn't good. My husband suggested dividing the recipe in half and now I make two pancakes from that recipe. Excellent!
Pineapple brine for turkey, anyone tried this?
Great, make it with your changes and let me know how it turns out. ;-)
Pineapple brine for turkey, anyone tried this?
Well, photos still aren't loading... I've resized them twice. I'll try once more.
EDIT: Success!
1. Close up of the turkey.
2. Turkey platter.
Pineapple brine for turkey, anyone tried this?
One more time:
1. Close up of the turkey.
2. Turkey platter.
EDIT: Photo upload did not work.
Pineapple brine for turkey, anyone tried this?
Additional photos: I was too busy getting food on the table to get a photo of the whole bird. But I did get a few others.
EDIT: Wow, I am having problems, all my photos are not loading.... I tried adding three, but only one came out.... Will try one more time to add the other two in the post below.
1. My husband carves.
Pineapple brine for turkey, anyone tried this?
Happy to update this thread. (I think I posted my results on another one.) I thought the brine was very good. Flavorful and not overpowering. I would do it again next Thanksgiving. Haven't made it since because I haven't made another turkey. The one surprise is the skin got very dark. I think the soy turned the skin brown. It was very tasty though and the meat was juicy and tender. Gravy turned out just fine and delicious.
EDIT: For some reason three pictures didn't upload so will post them in the next post.
Photos:
1. The turkey.
2. Adding brine and plenty of ice.
3. Covering completely with brine.
4. Rinsed and ready to roast.
5. Schmeared with seasoned butter.
6. A platter of turkey on the table.
Food Network Star
The Sunday morning slot isn't going to attract viewers no matter who's there. FN sends you there, like Siberia. I don't think they were ever given a chance. But I'd like to hear what NY 1221 might be willing to share.
Food Network Star
Their website isn't current and their blog stops in 2010. The wickipedia site isn't up to date either.
Hope they are doing well. It seems FN gave them the heave ho.
Food Network Star
NY 1221 you seem to know a lot about FN, so I was wondering do you know why the very first FN star winners Dan and Steve were immediately relegated to the ghost hour early Sunday morning shift and haven't been seen in anything better since?
You never see Dan and Steve on any other FN shows like Best Thing I Ever Ate or holiday specials where they could get some PR and moments in the sun. Did FN pretty much write them off from the get go? That's sure how it seems.
