TrishUntrapped's Profile

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making bacon in advance

When I say "cookie sheet" I'm referring to a baking pan with sides. I just always call them cookie sheets. My bad.

about 6 hours ago
TrishUntrapped in Home Cooking

making bacon in advance

Grey, the bacon fat doesn't sink into the parchment when it's weighted down and disappear. Trust me, it's still there.

about 14 hours ago
TrishUntrapped in Home Cooking

making bacon in advance

I've done numerous grilled cheese demos outside at a farmer's market where my only cooking element was an open flame and a skillet. So I did not want to waste time cooking up pounds of greasy bacon for the sandwich, so I cooked the bacon the night before and reheated it quickly in a skillet at the demos. Absolutely, excellent. Slideshow in this link shows the bacon I brought with me. http://patriciagay.wordpress.com/2013...

It is not necessary to reheat the bacon if you don't mind it cold, or let it warm up to room temp.

Edit: Posted same time as others above, and agree, nuking a few seconds works great too.

To get the bacon super flat and nice looking, I bake it on a large cookie sheet lined with parchment, then cover with another sheet of parchment and topped with another cookie sheet that fits inside the large on. Bake at 350 till done (about 20 minutes, but depends on thickness of bacon). Drain the grease, let cool, and you can roll the bacon up in the parchment to transport it, or put cooked bacon in a ziplock bag.

about 19 hours ago
TrishUntrapped in Home Cooking

What are you baking these days? November 2014 edition (part two)!

I think that's the only Julia Child recipe/technique I've come across that I would not recommend to anyone.

What are you baking these days? November 2014 edition (part two)!

I probably should create a separate thread to go over all the steps for Tarte Tatin so future readers can find this more easily, but it's Thanksgiving time and I've got three pies to make as well as cranberry and pumpkin bread, so just posting pix here for now.

Tarte Tatin
Recipe: http://www.finecooking.com/recipes/cl...

1. Sugar and butter in 9-inch cast iron skillet.
2. Cooked until mahogany color.
3. Quartered Granny Smith apples added.
4. After cooking for two minutes, apples turned. Small amount of juice drained and additional small slices cooked separately to fill in gaps. You can see in the photo that I added more apples.
5. Covered with puff pastry - I used Pepperidge Farm
6. Baked, Preflip.
7. Finished Tarte Tatin.

What are you baking these days? November 2014 edition (part two)!

The Tarte Tatin disappeared, guests ate it all. It's a lovely dessert, very caramelly. A bit sweet for my taste. A small slice will suffice.

Sous, the apples were soft. They held their shape, but were soft when cut. I warmed it before serving and served it with Talenti Vanilla Gelato.

It was fun trying something new with apples. Did you catch that Julia Child video I linked to? It's a horror show.

Nov 23, 2014
TrishUntrapped in Home Cooking

What are you baking these days? November 2014 edition (part two)!

I made the Tarte Tatin! It's cooling now. I wasn't going to post about it until tomorrow, after we ate it for dessert tonight, but I couldn't wait!

I can NOT believe it flipped out perfectly! Nothing stuck, it came out exactly how it's pictured. Juices started seeping out of the pan in the last minute while it was baking, and I thought I was going to get a gooey mess, but no. No oozy liquids.

Going back to the beginning, SousChef, thank you so much. Your directions were very good, and I decided to use the puff paste as you recommended, good call.

Because this was my first attempt at a Tarte Tatin though, I felt I needed more guidance. I googled videos and came across one with Julia Child making it. Julia's my idol so I thought, wow, this will give me all the info I need. But no, her Tarte Tatin is a rare miss. I'm shocked she went with it. When she unmolds it I almost cried. Video here: http://www.youtube.com/watch?v=1FSjOD...

I decided to follow Fine Cooking's recipe for Ultimate Tarte Tatin, except substituting puff pastry, using quartered apples (Granny Smith) and baking for about half the time because puff paste cooks faster than pate brisee. http://www.finecooking.com/recipes/cl...

In this recipe the butter and sugar are first cooked to make an amber dark caramel. The apples are turned after a few minutes, some liquid is drained and used to cook a few more apple pieces and added to fill in any gaps. Worked just fine. For the flip, I waited just five minutes because I was afraid everything would get stuck to the bottom. No problem.

Won't know how it tastes until tonight. My daughter invited friends to join us and the request was to make Steak Diane, so this should complement the meal perfectly.

What are you baking these days? November 2014 edition (part two)!

Yes, dried cranberries if you like that taste, or just leave the raisins out completely. They won't effect the cake.

Nov 21, 2014
TrishUntrapped in Home Cooking

Lunch before matinee in theatre district nyc

Right Pooki. I hadn't been to Sardi's for years until I was invited there recently by friends for brunch. Food was fine. Cocktails were good. Quiet. Plus you can't beat those Hirschfeld caricatures to give you that Broadway feel. I personally love those caricatures. While this may not be a Chowhound's nirvana, I was suggesting something that fit the OP's bill.

Nov 21, 2014
TrishUntrapped in Manhattan
1

Lunch before matinee in theatre district nyc

I had brunch there a couple months ago and it wasn't bad. I'm surprised too. Can't speak for dinner. When did you last dine there?

Nov 21, 2014
TrishUntrapped in Manhattan

Lunch before matinee in theatre district nyc

Sardi's

Nov 20, 2014
TrishUntrapped in Manhattan

Thanksgiving sweet potato ideas?

Hasselback Sweet Potatoes are baked, but they are crunchy, with texture. Here is a link to a recipe. Read the reviews for tips.

I've only made Hasselback with white potatoes, so these are on my "To Do" list.

http://www.foodnetwork.com/recipes/fo...

Nov 19, 2014
TrishUntrapped in Home Cooking

What are you baking these days? November 2014 edition (part two)!

Hi Charmed, hard for me to know what went wrong. Heck I still can't figure out why another poster's chocolate pudding keeps getting runny, but here are a few questions to ponder.

1. You added the full amount of baking soda?
2. I baked my cake in a 10" springform pan. What size did you use?
3. Baked right amount of time? I'm puzzled why your skewer would come out clean and the cake be gummy. When I tested my cake the first time I made it, the toothpick was gummy, so I knew it wasn't fully baked. Ten minutes later, it came out clean, cake done.
4. When you mixed the butter and sugar into the dry ingredients was it thoroughly incorporated? That is, it didn't look like dry pie crust mixture, it looked like wet clumpy sand? I found it takes a full minute or two to achieve those results.
5. You used 4 cups of diced apples?
6. Your oven rack wasn't too low?

Nov 17, 2014
TrishUntrapped in Home Cooking

What are you baking these days? November 2014 edition (part two)!

Just as I was going out the door to buy some puff paste, the kid wanted the Snacking Apple Spice Cake again (pictured below), so I made that. Hoping to make the Tarte Tatin this upcoming weekend. Will definitely report back.

The Crockpot Holiday Dinner? First Timer Needs Help!

Here is my recipe for Crock Pot Roast In Beer.

Also, a link to another Chowhound thread about Crock Pot Roasts:

http://chowhound.chow.com/topics/683120

CROCK POT ROAST IN BEER

1 chuck pot roast
1 bottle beer
1/2 cup barbecue sauce

Place pot roast in crock pot, pour in beer and stir in barbecue sauce.

Cook on high for four hours minimum, or low twice as long. Cook until fork tender but not dry.

During last one to two hours can add sliced potatoes and carrots if desired.

Serve over noodles or on buns as sandwiches.

Nov 17, 2014
TrishUntrapped in Home Cooking
1

What are you baking these days? November 2014 edition (part two)!

Thank you so so much for that recipe sous chef!!!

The Crockpot Holiday Dinner? First Timer Needs Help!

In addition to stuffing the turkey, I also make a batch of stuffing in the crockpot because my guests love it that much. To get that "in the bird" flavor, I roast a turkey wing and put that on top of the stuffing. As it cooks, juices from the wing trickle down. Delicious. And guess what, the cook gets to eat the wing. And that tastes good too.

The Crockpot Holiday Dinner? First Timer Needs Help!

Thanks for that recipe link kgg, I think I might just make a turkey breast in a crockpot this year. I'm roasting a whole turkey and my large group eats both white and dark meat (plus two that fight over the neck). The extra white meat will make great turkey sandwiches. Instead of bouillon, I'll use turkey broth.

A few days before Turkey Day I make a lot of homemade turkey broth which I use for the stuffing and gravy.

Nov 15, 2014
TrishUntrapped in Home Cooking

What are you baking these days? November 2014 edition (part two)!

Been really into baking Apple Cakes, for home, for work, for fun.

Made my standby, Fresh Apple Cake. Recipe on this thread:
http://chowhound.chow.com/topics/821990

Also made Joanne Chang's Apple Snacking Spice Cake from the Flour Cookbook. Recipe here:
http://www.foodgal.com/2012/11/best-a...

A few weeks ago made the Very Nice Apple Cake from this thread: http://chowhound.chow.com/topics/993521

The Fresh Apple Cake is still my favorite, and I've been making it for years.

But I got huge raves, and I mean HUGE, with the Apple Snacking Spice Cake. My daughter said it's her favorite. My co-workers adored it. I've made it three times in the past four weeks.

As for the Very Nice Apple Cake, that's a work in progress for me. Love the look, but the recipe as originally presented was bland to my family's taste. I think some vanilla and spices would perk it up nicely. That's just my opinion. Others on that thread found it fine. The OP mentioned later that she varied the recipe and added vanilla.

I think I'm going to make a Tarte Tatin tomorrow. Anyone have a recipe for that they'd like to share?

Chocolate Pudding Just Won't Set

Okay, let's compare this to my chocolate pudding recipe which I make every Thanksgiving for Chocolate Cream Pie. I also use cornstarch as a thickener and it has never failed me.

From Chocolate Cream Pie by Tish Boyle

3 tablespoons cornstarch
1 tablespoon unsweetened non-alkalized cocoa powder
1/4 teaspoon salt
1 cup half-and-half
1 1/4 cups whole milk
1 cup granulated sugar
4 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Very similar recipes. The main differences are: 4 ounces of unsweetened chocolate rather than all cocoa powder, and half and half in lieu of some of the milk.

Here is a link to the entire recipe:
http://www.recipelink.com/cookbooks/2...

When the pudding is cooked — and like yours, mine is thick — I pour it into the pie shell (I use a pre-cooked pie crust shell not the chocolate wafer one), and immediately cover it with plastic wrap, pressing the wrap down entirely over the surface. I let it cool about 20 minutes at room temperature and then put it in the refrigerator (It is still warm, just not steaming hot).

It doesn't appear you are doing anything wrong. I trust you are using whole milk, not skim or 1% or 2%?

Nov 14, 2014
TrishUntrapped in Home Cooking

Chocolate Pudding Just Won't Set

Recipes? I'm guessing it might not being cooked long enough, not coming to a boil... but can't tell without the recipes.

Nov 14, 2014
TrishUntrapped in Home Cooking

The Crockpot Holiday Dinner? First Timer Needs Help!

I think you can do a mix of things.

1. You don't want to spend the day before prepping. Fine. Make a standing rib roast, or some other roast beef or pork roast. Just salt and pepper them and toss them in the oven on Christmas day. No advance prep needed. You can also toss some potatoes in the oven too for baked potatoes.

2. Use your crockpot for side dishes.

Butternut Squash: http://addapinch.com/cooking/how-to-c...

Honey Glazed Carrots: http://eatathomecooks.com/2011/11/hon...

Slow Cooker Green Beans: http://hoosierhomemade.com/slow-cooke...

3. Make homemade apple sauce or cranberry applesauce a few days before and keep in the fridge.

Uh oh, convention at Boston Seaport Hotel

Good for you.

::jealous::

Uh oh, convention at Boston Seaport Hotel

Was just wondering if you lived in NYC or Boston as you seem to know a lot about both. ;-)

Uh oh, convention at Boston Seaport Hotel

Ipsedixit, you seem to know a lot about dining in Boston and NYC. Where are you from?

Uh oh, convention at Boston Seaport Hotel

Thanks for all the suggestions. When everyone in my office heard about the new convention site, the first thing they said was "Are there any bars around there?"

Typical priority for journalists.

So I passed along the ones you all mentioned and I will be sending everyone an email with restaurants/bars as the convention date grows nearer.

I recently made an apple cake from Joanne Chang's Flour cookbook and it was wonderful, so I am most looking forward to breakfast or lunch there.

Kitchen Inferno - huh?

I agree WC, how that played out was very confusing. There wasn't adequate explanation. I like the fact the judging is blind. Otherwise, I was just bored, even with Madison Cowan whom I adore.

Uh oh, convention at Boston Seaport Hotel

Need some help. Every year (except one in recent memory) our annual New England journalism convention has been held at the Park Plaza Hotel. Not this time. Just got an email saying it will be held Feb. 20 for three days at the Boston Seaport Hotel.

I have not been to this area of town in years, since all the renovations and whatnot. My group is relying on me to make food and bar rec's, but I am out of my element. What are some good spots for both?

And are we anywhere near public transportation? My husband and I have no qualms traveling to other areas. But the rest of this gang will not. They want to walk to wherever they eat or drink. If the hotel has a decent bar and restaurant, many will just likely hang out there.

That said, I would still like to give them good suggestions. Thanks for your help.

—Trish

Cafe Edison to close

Today at noon there is going to be a lunch mob protest at the Cafe Edison. It may be too late to save it, but at least we can all get together and share in the pain. Vanishing New York, sigh.

http://www.broadwayworld.com/article/...

Nov 08, 2014
TrishUntrapped in Manhattan

Believe It Or Not...ISO of Good Eats in Times Square Area...

Had some good Korean Fried Chicken once at Bonchon Chicken. Don Antonio or John's Pizzeria for good pizza.

Nov 07, 2014
TrishUntrapped in Manhattan