TrishUntrapped's Profile

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Have you ever made Boston Cream Pie?

Yeah, the trick is you can't fold in too much whipped cream, because it will get very loose.

I adore diplomat cream, folding whipped cream into homemade pastry cream, but my husband prefers his Boston Cream Pie filling to be custardy, so I just use the pastry cream recipe above.

When I first started cooking, I made Boston Cream Pie using a yellow cake mix as a base. (Cooked) vanilla pudding from a box, and just melted chocolate on top. So cooks need to do what they need to do. I don't judge.

Aug 13, 2014
TrishUntrapped in Home Cooking

Have you ever made Boston Cream Pie?

You can if you like. And to make it taste even better fold in a little whipped cream.

Aug 13, 2014
TrishUntrapped in Home Cooking

Have you ever made Boston Cream Pie?

That's why I freeze the cake. Makes cutting it a breeze.

Aug 13, 2014
TrishUntrapped in Home Cooking

Have you ever made Boston Cream Pie?

This is my recipe for Boston Cream Pie and a couple tips. I believe the cake part is from King Arthur. Boston Cream Pie is a cake - white, yellow or sponge, with a vanilla cream filling and topped with either chocolate or vanilla icing. So many variations, make it how you like it.

TIP: Do not use two whole cake layers for the final product. Use one layer split in half. This will give you the great ratio of cake to filling that you want. Also, after the cake layer(s) cool, freeze them. Makes cutting them in half much easier.

Boston Cream Pie is my husband's favorite, and I make it for his birthday. I am attaching a really blurry photo of one I made a couple years ago. I made this cake in a 10-inch springform pan, so didn't use all the cake batter, just enough so I would get a nice size cake.

TIP: When all the components were cool/cold, I assembled the cake in the (cleaned) pan with the springform attached. Layer of cake, layer of filling, second layer of cake, ganache. Put the cake in the fridge till ready to serve. Took the springform round off and it was good to go and level.

Boston Cream Pie

Cake:
1 cup (two sticks) unsalted butter — softened
1 tablespoon baking powder
1 3/4 cups superfine or granulated sugar
3/4 teaspoon salt
2 and 1/2 teaspoons vanilla extract
5 large egg whites, room temperature
2 3/4 cups cake flour
1 cup milk

1. Cream together butter, baking powder, sugar, salt and vanilla until light - 5 min. or more.
2. Add egg whites one at a time and beat well after each addition.
3. Stir in flour and milk, alternating between the two, starting and ending with the flour. (i.e. 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour)
4. Pour into two 9-inch round greased, floured, parchment lined cake pans and bake at 350 degrees for 25-30 minutes or until done. After five minutes, remove cake from pans and cool completely. Use one layer, split in half (use a thread or sharp knife) for each "pie."

Vanilla Cream Filling:

2/3 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups hot, scalded milk
2 eggs, slightly beaten
1 tsp vanilla extract or other flavoring

1. In top of double boiler (or heat resistant glass bowl) over pan of simmering, not boiling water, mix sugar, flour and salt.
2. Whisk in hot milk.
3. Whisk and cook for 15 minutes, until mixture thickens.
4. Add approximately 1/4 cup of hot milk mixture to the eggs to temper them, then add egg mixture to the double boiler and cook two more minutes.
5. Stir in vanilla.
6. Pour into a bowl and cover with plastic wrap, with the wrap pressed gently onto the top of the filling to prevent skin, and refrigerate till needed. Make sure filling is cold before filling cake.

Chocolate Icing (Ganache):

1 cup heavy cream
1 cup semi-sweet chocolate
1 tablespoon unsalted butter

1. Put chocolate in a medium bowl.
2. Bring heavy cream to a boil, pour over chocolate.
3. Stir till soft and shiny, add butter, stir till blended.
4. Refrigerate till ready to use. Should be slightly thick and not overly runny for the topping. If too cold and solid, can microwave slightly to soften.

Assembly: On cake dish, put one layer of the split cake, top with a thick layer of filling, top with remaining layer, and spread the top with the ganache. (You likely will NOT use all the filling or all the ganache.) Decorate with a cherry in the center if desired.

Aug 13, 2014
TrishUntrapped in Home Cooking
2

Ah So sauce...Am I the only one

Try another time and slather it all over. It's pink, it can handle it! ;-)

Aug 12, 2014
TrishUntrapped in Home Cooking

Ah So sauce...Am I the only one

That's not a large roast, so you can lather it up all over with the sauce, put it on a rack, uncovered, in a foil lined pan (for easy clean up), and roast it at 350 to 375 until done.

Aug 09, 2014
TrishUntrapped in Home Cooking

Microwave Oven Pressure Cooker

Yes, we'll see what happens.

Aug 07, 2014
TrishUntrapped in Cookware

Microwave Oven Pressure Cooker

On an impulse I ordered this Cook's Essentials microwave pressure cooker from QVC yesterday. I was home sick and watched it demo'd several times and it struck me as something I could really use for short ribs, corn on the cob, and other things I like to do in a pressure cooker.

It was offered for the first time yesterday on QVC, and they sold about 100,000. Anyone used this particular product before? Does it work well?

http://www.qvc.com/qvc.product.K40490...

Aug 07, 2014
TrishUntrapped in Cookware

Ah So sauce...Am I the only one

Ca, I think this is the first we've heard of it there. Do you like it?

Aug 04, 2014
TrishUntrapped in Home Cooking

Pepes Pizza coming to Boston

;-)

Aug 04, 2014
TrishUntrapped in Greater Boston Area

Pepes Pizza coming to Boston

Right. Ok, thanks.

Aug 03, 2014
TrishUntrapped in Greater Boston Area
1

My Aplogies, but I Need to Vent About America's Test Kitchen

I decided to vent about ATK's guerilla marketing practices.
http://patriciagay.wordpress.com/2014...
They should be treating their customers with much more respect. I've gotten some ATK books (really cheap, I might add) through abebooks.com, no hassles, no spam, no harassment.

Aug 03, 2014
TrishUntrapped in Food Media & News
1

Pepes Pizza coming to Boston

Daily, weekly...?

Aug 03, 2014
TrishUntrapped in Greater Boston Area

Ah So sauce...Am I the only one

I definitely want to hear what you think about it on ribs, Mcsheridan. Just don't do what my husband did to them. I par cooked a rack of ribs in the oven, then spread some Ah So Sauce on them for the grill. My husband was enjoying a glass of Sangria a bit too much, and well you can see what happened in picture two.

Aug 01, 2014
TrishUntrapped in Home Cooking

Ah So sauce...Am I the only one

Good for Public, now you'll never be lonely for Ah So chicken wings.

Aug 01, 2014
TrishUntrapped in Home Cooking

Ah So sauce...Am I the only one

So cool to know some Mass restaurants are still using this retro childhood guilty pleasure!

Aug 01, 2014
TrishUntrapped in Home Cooking

Ah So sauce...Am I the only one

It's on sale! 2 for $7, what a deal!

Berkshire Tsarina, do you like ribs or chicken wings? Buy a bottle, par cook the meat, slather some on, then finish cooking. Let me know what you think.

Aug 01, 2014
TrishUntrapped in Home Cooking
1

Pepes Pizza coming to Boston

Ha! Seriously though, having to train (or drive) 70 minutes to go to NYC for a good meal (and then back again) is a waste of time, energy and is expensive. If I'm going to be "the grumpy old lady" I'd also like to to see some NYC chefs open spots in Fairfield County. (Forget Mario's spot in Westport, no interest.) Come on up David Chang, Wylie Dufresne, Danny Meyer, Marcus Samuelsson.

Aug 01, 2014
TrishUntrapped in Greater Boston Area

Pepes Pizza coming to Boston

How about a little quid pro quo? Boston (Brookline) is getting a Pepes from CT, how about sending some outposts to my neck of the woods, Fairfield County, CT?

We could really use a Ribelle's/Strip T's, O Ya, and Highland Kitchen.

Thank you.

Jul 31, 2014
TrishUntrapped in Greater Boston Area

Which French restaurant?

Artisanal's French Onion Soup is excellent!

Jul 18, 2014
TrishUntrapped in Manhattan

Danbury down-scale dining

Stanziato's at 35 Lake Ave Extension in Danbury for wood-fired pizza made with extreme care and thought. The best I've had outside of NYC. http://stanziatos.com/

Rraci's, 3670 Danbury Road (Rt 6) Brewster. Just get on Rt. 6 near Trader Joes's, it's down a mile or two on the right. It's not a hole in the wall, but we like to sit at the bar, it has the best jovial barkeep named Dave, and enjoy a casual meal. Fresh made pastas, and a recent blueberry souffle that was to die for.
http://rracisrestaurant.com/

Jul 18, 2014
TrishUntrapped in Southern New England

Adam Richman goes too far

No mention that what he said was wrong. Just that he is learning to cope with his "0 to 60" career.

He doesn't get it, never will.

Jul 16, 2014
TrishUntrapped in Food Media & News

Midtown Cocktail Bars

Kathryn and Ttrockwood, thanks for the tips!

Jul 16, 2014
TrishUntrapped in Manhattan

Midtown Cocktail Bars

Ooh, just read the small plates menu for Lantern's Keep, they offer Chipotle and Rosemary Spiced Nuts, for $4. That works for me!

Jul 14, 2014
TrishUntrapped in Manhattan

Midtown Cocktail Bars

Thanks, Kathryn. I'll bring a little pack of cashews to tide me through.

Jul 14, 2014
TrishUntrapped in Manhattan

Midtown Cocktail Bars

Seeking suggestions for some post Broadway matinee cocktails in the Times Square/Grand Central area.

I like mixed drinks like a mojito, vodka collins, and rum based drinks with real fruit juices not barmix. Read some online reviews on Yelp/Eater and found some possibilities.

Last Saturday, after a Gentlemen's Guide (excellent btw), I popped into the Rum House at the Edison Hotel. Their AC must not have been working because it was HOT in there. I couldn't take it, it was sweltering, so left without getting a drink.

Walking towards Grand Central, I popped into another rec, Lantern's Keep at the Iroquois. Unfortunately, they don't open until 6, and I didn't want to wait around for an hour.

Arrived at Grand Central, and went to the Campbell Apartment. Had a Plantation Punch (pictured), and it was very good. Potently strong and pricy at $19, but it was like getting two drinks in one so I was quite pleased.

The only downside, is they don't offer any free bar nibbles...pretzels, nuts or such. I asked the bartender if they had any bar snacks and he handed me a menu. I really didn't want a charcuterie platter. I was solo, just wanted something to munch with the drink.

So, just wondering, are there any really good cocktail bars in that area that do offer up free bar snacks? Or am I living in the days of yore? Just curious. Thanks.

Jul 14, 2014
TrishUntrapped in Manhattan

Chowhounds Wanted: articles, surveys, casting, contests, etc

Gonna try casting my net one more time.

I'm a longtime CH'er and journalist, and now I am hosting a new Food Chat radio webcast show, which airs live on Fridays on 16 newspaper websites in Connecticut/New York.

The show runs for 15 minutes and airs around 1:30 to 1:45 p.m., EST each Friday. Check it out and listen at http://www.thewestonforum.com/

I would love to interview some of my fellow hounds on the show. There are so many posts on so many interesting topics on here, so let's chat about them.

If you are available to appear (by phone) on an upcoming Food Chat show, send me an email at pgay@the westonforum.com and we'll set things up.

Look forward to hearing from you!

-TrishUntrapped

Jul 10, 2014
TrishUntrapped in General Topics
1

Adam Richman goes too far

If someone called your mom the C word, and said she should die, etc... she might be a bit offended. Honestly, after a short hiatus, he'll be back. Sadder but hopefully wiser.

Jul 02, 2014
TrishUntrapped in Food Media & News

Chowhounds Wanted: articles, surveys, casting, contests, etc

Would really live to chat with a fellow hound (via telephone) on Food Chat tomorrow about Fourth of July dishes. Time is 1:30 EST until 1:45.

If you'd like to be my guest, I'd love to have you.

Write me ASAP at pgay@thewestonforum.com.

Much thanks!

Jul 02, 2014
TrishUntrapped in General Topics

Adam Richman goes too far

Not really. He just doesn't sing my song. More of a Meh, than a Nay. YMMV.

Jul 02, 2014
TrishUntrapped in Food Media & News