TrishUntrapped's Profile

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Favorite Christmas Food Traditions

I'd love to have popcorn on Christmas!

about 19 hours ago
TrishUntrapped in General Topics

Favorite Christmas Food Traditions

Yum!

Favorite Christmas Food Traditions

Daughter just requested Spinach Quiche for Christmas breakfast, so that will be this year's "something else."

Need easy showstopper dessert

Jules and Biondanonima, now you've got me wanting to make a Buche du Noel again!! Gorgeous work!!! So festive.

That Scarlett Empress Cake is super impressive.

P.S. Bio, what does your screen name mean?

Dec 15, 2014
TrishUntrapped in Home Cooking

Sterling Vineyards, Vintner's Collection

Thanks for that info Din, I'll check the labels when I wine shop. The Napa cab is very drinkable, we like it.

Dec 15, 2014
TrishUntrapped in Wine

Need easy showstopper dessert

The Make Way For Duckling bowl isn't huge so I'll put Trifle in the bowl plus in a half dozen or so dessert bowls. I have some really cute seven-ounce bowls that would be really nice for this occasion. Picture: http://www.webstaurantstore.com/ancho...

Dec 14, 2014
TrishUntrapped in Home Cooking
1

Need easy showstopper dessert

Quite true Querencia. I think I might make a Gingerbread Trifle with Lemon Curd/Whipped Cream and Raspberry Coulis, garnished with fresh raspberries, plus a Chocolate Truffle Tree, plus cookies.

Not carved in stone, but for now at least it's a plan! Thanks for the tips everyone!

Dec 14, 2014
TrishUntrapped in Home Cooking

Need easy showstopper dessert

That's a lovely tart!

Dec 14, 2014
TrishUntrapped in Home Cooking

Need easy showstopper dessert

Thanks for the tip!

Dec 14, 2014
TrishUntrapped in Home Cooking

Need easy showstopper dessert

Wow, that does look easy and sounds delicious!

Dec 14, 2014
TrishUntrapped in Home Cooking

Need easy showstopper dessert

That looks fantastic!

Dec 14, 2014
TrishUntrapped in Home Cooking

Need easy showstopper dessert

Well Grey, you just gave me an idea, and it's something I made eons ago and forgot about — a Chocolate Truffle Tree. You make truffles and affix them with toothpicks to a styrofoam base. See pic below to get an idea. I think I will make a Truffle Tree in addition to the cookies and dessert!

Thomas Keller All Clad what do you think?

Once again, advice from the hounds is golden. Went back to WS, ruler in hand, but didn't need to measure the pan because I found that the 10 1/2" AC Tri-Ply Stainless-Steel Domed Lid fit very nicely. So I bought that (WS had to order it because they don't sell it separately in the store from the pan in the set). Should have it within a few days.

I am a practical cook and don't go for the latest, greatest, showy cookware. I just want stuff that works well. A couple years ago when I bought a Staub dutch oven, that was a huge purchase, totally outside my pricepoint. But the quality has been good and I have made a lot of good short ribs in it.

For years, I've been using Farberware pots and pans, which were handed down from my mother in law. The saucepans are the best, and I have no need to replace them. They work fine with induction. But the pesky frying pan, not so much. This is my first AC purchase. I also bought some Barkeeper's Friend. We'll see how it goes.

Thanks again for your sage advice.

Trish

Dec 14, 2014
TrishUntrapped in Cookware
1

Need easy showstopper dessert

Trifle is not a bad idea at all! I could make something like a Black Forest Trifle or a Gingerbread Trifle, those would be quite festive. Also, I have the perfect bowl which I've never used before. It has a light etching of a scene from Make Way For Ducklings on it.

So that's a definite possibility. Any Trifle recipe rec's?

Dec 14, 2014
TrishUntrapped in Home Cooking

Need easy showstopper dessert

Gosh, don't you love David Leite's stuff? That is a lovely looking cake, but verges on the edge of more work than I can do for this event.

David by the way is a super nice guy. Had the chance to meet him this summer, cook for him, and eat a cake he made. He's the best.

Dec 14, 2014
TrishUntrapped in Home Cooking

Need easy showstopper dessert

Sure Masha,

I made for the first time last week Maida Heatter's recipe for Cranberry Upside Down Cake. Link here:

http://books.google.com/books?id=qbpP...

A couple things — I didn't add the jelly glaze, but I would for a party to make it more showy.

I baked it in a 9-inch skillet. The next time I make it though, I will cook the butter and sugar down a bit first till it gets brownish and then add the cranberries. As you can see from my picture, some sugar did not completely dissolve. But I think caramelizing the butter and sugar first will result in a delicious finished product.

The cake is very tasty, so a little tweaking and I think it will be excellent.

Dec 14, 2014
TrishUntrapped in Home Cooking

What are you baking these days? December 2014 edition! [old]

Roxlet, when you say Medrich's ginger cookies, are you referring to these:

http://alicemedrich.com/recipe/my-gin...

Because I have a lot of crystallized ginger I want to use up, and we love ginger cookies.

Dec 14, 2014
TrishUntrapped in Home Cooking

Need easy showstopper dessert

Need some help with what to bring to a special Christmas party.

I'm bringing an assortment of my A-game cookies such as Chocolate Almond Lace Cookies, as well as Peanut Butter Cup Cookies and Chocolate Crunch Cookies. While the latter two aren't fancy cookies in the least, I've found they disappear real fast at parties. They're kind of like the pigs in blanket appetizer. No one will admit it, but they're the crowd favorite.

I also want to bring a showstopper type dessert. Something that you ooh and ahh at before even tasting it. But I can't spend days making this, it needs to be something that can be whipped up in a few hours.

Right now I'm leaning towards a Buche du Noel or a Cranberry Upside Down Cake. Any other thoughts?

Also, if you have some super wonderful Christmas cookie recipes, I'm all ears.

Much thanks!

Trish

Dec 14, 2014
TrishUntrapped in Home Cooking

Thomas Keller All Clad what do you think?

The $99 Macy's deal came with three bonus items, one of them was a great looking lasagna pan which I could really use.

Dec 13, 2014
TrishUntrapped in Cookware

Favorite Christmas Food Traditions

We go to my sister-in-law's for dinner every Christmas. She serves a dried out ham, canned gravy, and green bean casserole.

One year I brought a roast, it was not appreciated. REALLY not appreciated. So for years now, I just shut up and go. I found out a couple years ago that my SIL and her family actually celebrated the holiday on Christmas Eve with a big dinner and such, and opened presents so they could sleep late on Christmas morning. My husband was very disappointed to learn about that and so we have a prime rib dinner every year — the day after Christmas.

I do a special Christmas breakfast. This is when we have FUN.

Our traditional menu, I make every year:
Baked Apple Cake
Bacon
Sausage
Canadian Bacon
Crepes with bowls of red, white and blue fresh fruit fillings (blueberry, strawberry, apple)
Fresh raspberries (My favorite, I pick on them)
Kir Royale and Mimosas
Hot Chocolate/Coffee

I always throw in something else. Last year it was Croissants - Chocolate and Almond (Trader Joe's). Sometimes it's cranberry or banana muffins or coffeecake. One year we had a lot of guests so I added Eggs Benedict. A few times DH has requested scrambled eggs and home fries. I take requests, whatever people like.

Here are pix from last year. I bought little nametag holders that look like Christmas presents years ago. My family hates them and when the kids were little they complained that they did not want to be told where to sit, especially on Christmas. So for years they sat in the cupboard. But now that the kids are adults I put them out again, just to have fun. They still complain, but they laugh their heads off too. The nametags have become our Festivus "airing of grievances." ;-)

What are you baking these days? December 2014 edition! [old]

Co-worker's birthday, she was told recently by doctor to go gluten-free. I was going to bring in a fruit platter, but everyone was saying she really wanted a baked sweet. Had zero time to think and bake from scratch, so I bought a package of Betty Crocker Gluten Free Brownie mix.

These brownies are terrific! Best boxed brownies I've ever had. It has little chocolate chips in the mix, you can add some more too.

Bought a couple more boxes to keep on hand when I need something fast and chocolatey.

Thomas Keller All Clad what do you think?

Thanks everyone, I'm feeling good here with the pan. But that universal crap-lid-thing is going back tomorrow.

Duffy, I went on that Vollrath site and can't make heads or tails of lids. Any suggestions of what type of lid to get? I want to do this before Christmas.

Brook, going with the fry pan because it's mostly for DH to make his little meals for one, and the size is good for that. But a lid is necessary because he will cover the veggies to steam a little.

Thanks for any lid tips you have.

Dec 12, 2014
TrishUntrapped in Cookware

My Love for Marshmallow Fluff and Peanut Butter has never ended...

I swear Jarona, you and I are sisters by a different mother. I had a lot of morning sickness with my second child and Fluffernutters went down easy, especially with a nice mug of hot chocolate.

Dec 12, 2014
TrishUntrapped in General Topics

Baking Chocolate Taste Test

Did they rate Baker's?

I've found Baker's to be just fine in baked goods such as brownies. But I did notice a slight difference in chocolate cream pie. The pudding-like filling, I think, tastes a bit better with Valhrona or Scharffenberger. But not so much that anyone would really notice. In fact no one has ever done anything but devour it.

Dec 12, 2014
TrishUntrapped in General Topics

Thomas Keller All Clad what do you think?

Hi all, I read a thread on here from July discussing the new Thomas Keller All Clad cookware sold at Williams Sonoma. And now I bought a piece, my first ever All Clad purchase, and need some advice.

I was at Macy's at the local mall today with my daughter intending to buy an All Clad Tri Ply Stainless Steel 10-inch covered fry pan that I saw on macys.com. The price was good, on sale for $99 (list $155) including a few neat bonus items, such as a really nice lasagna pan. Link: http://www1.macys.com/shop/product/al...

Then we picked the pan up, and AWKWARD. The handle was terribly uncomfortable for both of us. So we didn't buy it.

We then went to Williams Sonoma and saw the AC D5 Thomas Keller 10-inch fry/saute pan. Picked it up and WOW. Loved the handle, loved the feel of the pan itself and bought it. On sale it came came to $112. Also bought the stupid a** looking universal disk cover for $43.

I didn't see any discussions on CH from people who bought the TK fry pan and cover and was wondering what people who did thought about them.

This is a special Christmas gift for my husband who uses a fry pan three times a week when I'm working at night to make various stir fry dishes for himself. He heats some fresh veggies in oil and tosses in some pre-cooked chicken or beef. He frequently uses a cast iron skillet (excellent), but other times he uses a worn Cook's Essentials Non Stick which is AWFUL for a number of reasons and so come Christmas that is getting deep sixed. I'll also make use of the new fry pan myself.

We have an induction cooktop, and I'm hoping I didn't make a mistake. I truly regret buying a full set of Cooks Essentials non-stick a few years ago. It's very worn and retains flavors after cleaning. So bit by bit I am going to replace key pieces.

I'm super old school and still have some excellent Farberware pots and pans — large pot, medium/large/small saucepans, a double boiler and a good fry pan. But the fry pan is slow to cook with on an induction range (The other pans are fine). Hence the Cook's Essentials purchase.

So any tips or tricks? Much thanks!

Dec 12, 2014
TrishUntrapped in Cookware

Ben Edelman, Harvard Business School Professor, Goes to War Over $4 Worth of Chinese Food

The upshot is Edelman will probably be persona non grata at a lot of local eateries. He has an MO of bullying and threatening legal action, and what restaurant wants/needs that headache.

Even dogs and cats know, you don't bite the hand that feeds you.

Ben Edelman, Harvard Business School Professor, Goes to War Over $4 Worth of Chinese Food

Yeah, so what is the point to all this? That people from other states can't have opinions about a law in Massachusetts. That's absurd.

Ben Edelman, Harvard Business School Professor, Goes to War Over $4 Worth of Chinese Food

No. I've been to law school. They generally do not teach state specific law.

Ben Edelman, Harvard Business School Professor, Goes to War Over $4 Worth of Chinese Food

Thanks for the explanation Lipoff.

If he wants to make a fortune tell him to go to menupages.com. Lots of outdated menus on there.

Is it just me, or is this really utterly ridiculous?

Since you posted the same thing twice, I will too. Not disputing you, but how do you know this?