v

virtualfrolic's Profile

Title Last Reply

Two questions re: Boston Cream Pie

Thanks for the recipe - I will give this a try!!

Mar 18, 2008
virtualfrolic in Home Cooking

Two questions re: Boston Cream Pie

Hi aiofe - I don't think freezing is recommended as the pastry cream will lose its creamy texture

Mar 18, 2008
virtualfrolic in Home Cooking

Two questions re: Boston Cream Pie

Hi all - thanks for the feedback! I'll look into the recipes and compare them to the parker house recipe. I was just alarmed at how many eggs they use - I think it came out to a total of 13 eggs!!

Also - you're right - I think it's a bad idea to travel with the cake as I realized I'll be traveling for a total of over 3 hours, not just the 2 hrs I originally thought.

I think I'll do some cookies instead and make the cake for a brunch that I'll be hosting soon!

Mar 13, 2008
virtualfrolic in Home Cooking

Low-Fat Cookbook Recommendations

That's interesting you say that - I've enjoyed the book in two ways. I like to actually sit and read the book to see what she has to say about different kinds of ingredients and methods of cooking but when I'm actually cooking, I use it like any other recipe book. Once you're in the general recipe sections, it's like any other book - no specific techniques or anything involved. I think her book's innovative in the way she's brought together various ingredients together to make a really flavorful and healthy meal.

I'll look into the Mayo Clinic one - many have mentioned that - and I'll see the CIA/WW one..that might be interesting!

If you're trying out Eating Well - I suggest trying some stuff on their website, they have a pretty significant amt of recipes on their website.

I follow Heidi's website and I've heard rave reviews about her book - but I find that I like looking at them, but am not often insipried to make anything. I think some people mentioned that she uses a bunch of non-standard ingredients - and honestly, I am too lazy to track them down =) I have yet to buy real edible pepermint oil to make the thin mints that were the craze on chowhound (and I think from Heidi's website) early last year...

Mar 13, 2008
virtualfrolic in Home Cooking

Low-Fat Cookbook Recommendations

Hey there - I DO agree that the book isn't the most user-friendly. It's bound in a way that makes it a smidge difficult to use. I agree that it does cover some simple stuff - like roasting veggies - but I just skipped those sections.

In terms of serving sizes, I don't have it in front of me, but I believe she has a small comment towards the right column that says serves 4-6 or whatever. She doesn't use the typical "serving" terminology, I can't remember what it is, but she does mention serving sizes. They are pretty general though. Also, like me, if you're looking for nutritional info, unlike most "healthy" cookbooks, the nutritional info is not with the recipe, there's a specific section in the back that covers the details for all the recipes in the book.

Try the meatloaf, I really loved it. Instead of using dried porcini, which is annoying to find (atleast for me), I just used more fresh shiitake. If you have a food processor, I recommend you use it. There's a bunch of chopping involved which took me forever, as I didn't have a food processor at the time. Also, in terms of cooking time, I had found a review of this recipe somewhere (cant' remember where) and it mentioned that all the recipes in A New Way to Cook were a smidge off. Again, I don't have the original recipe in front of me, so I don't remember how much cooking time I added, but I think I added about 10 mins?

Image, with additional comments on the recipe available on my blog, in case you're interested.
http://virtualfrolic.blogspot.com/200...

I haven't posted re: the turkey burgers yet. I liked these, as the apples were a nice touch. Very moist and had a stuffing-esque flavor with the sage.

Mar 12, 2008
virtualfrolic in Home Cooking

Low-Fat Cookbook Recommendations

I ended up buying "A New Way to Cook" by Sally Schneider and LOVE the book. So far, I've made the meatloaf (absolutely delicious) and also the turkey burgers (also very good). I highly recommend this book!

I also got the Moosewood low-fat book, and although it's good too - it's doesn't quite compare to A New Way to Cook.

Mar 12, 2008
virtualfrolic in Home Cooking

Two questions re: Boston Cream Pie

Hi all!

I just saw a delicious looking Boston Cream pie on TV last night, and I'm thinking of attempting the recipe this weekend. So, two questions.

The show featured the Parker House Hotel's Boston Cream Pie, which is supposedly the creator of the Boston Cream Pie. In looking up recipes, it looks like this is the recipe.
http://query.nytimes.com/gst/fullpage.html?res=9D0DE7D9113BF931A15752C0A961958260
also on Food Network
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_16724,00.html
(looks to be the same recipe).

Anyhow my two questions are:
1. Has anyone tried the Parker House Hotel recipe - any feedback? Do you have any other recipes you'd recommend?

2. Does the Boston Cream pie hold up well? I'm going to have to travel (about 2 hours). It's winter, so it's not terribly warm, but it's not refrigerated either. Do you think the pastry cream will go bad?

Thanks in advance for your help!

My blog:
http://virtualfrolic.blogspot.com/

Mar 12, 2008
virtualfrolic in Home Cooking

Low-Fat Cookbook Recommendations

All - I just wanted to report back. I decided to purchase Sally Schneider's A New Way to Cook, and I LOVE it so far. I've made the meat loaf with wild mushrooms (very good) and the turkey burgers with apples, onions and sage (also very good). That's all I've tried so far, but I can already tell that this cookbook is definitely a keeper. It's a great book to read as well..lots of interesting information.

I've also purchased the Moosewood book and am looking forward to trying some of the recipes in there.

Feb 05, 2008
virtualfrolic in Home Cooking

Low-Fat Cookbook Recommendations

Thanks for the Moosewood "review". I've been looking at it for awhile - so I think I'll definetly give it a try.

Everyone has been mentioning Eating Well magazine. I actually hadn't heard about it before. Their website has a pretty good amt of recipies, so I think I'm going to start there with them.

Thanks all for all your help!

Jan 11, 2008
virtualfrolic in Home Cooking

Low-Fat Cookbook Recommendations

Oh wow - thanks everyone for your input.

I had forgotten CI had a light cookbook - I'll look into that. I will also check out the cooking light cookbooks, Sally Schneider's book and the others listed here. Also - thanks for reminding me about Heidi Swanson's book - I had completely forgotten about that one.

Thanks for the related thread! I searched for low-fat, but not much came up.

Jan 09, 2008
virtualfrolic in Home Cooking

Low-Fat Cookbook Recommendations

Hi all,

With the start of the new year, I'm looking to cook and bake in a healthier manner!

Do any of you have any recommendations for low-fat cookbooks (both cooking and baking?). I've heard Moosewood's is pretty good. Any thoughts?

The one thing I do require, is that the ingredients are mostly (or all) natural. I want to cook healthy with real ingredients, not make something low-fat because I'm using all artificial ingredients (like all non-fat cheese, etc). I don't mind a few, but I've seen some recipies, where all they've done is replace the full-fat ingredient, with a non-fat alternative, and that isn't very appealing to me.

Thanks!

My Blog:
http://virtualfrolic.blogspot.com/

Jan 09, 2008
virtualfrolic in Home Cooking

looking for a recipe for a gourmet cranberry sauce that remains relatively traditional

This is a great spruced-up cranberry sauce. Very simple, but it tastes really great and looks fancy, because of all the different ingredients.

http://www.foodnetwork.com/food/recip...

Oct 04, 2007
virtualfrolic in Home Cooking

Too-salty cookies

hey Chef Chicklet - would it be posible to share your vanilla ice cream recipe? Sounds like it'd work out great with the salty cookies.

Jun 26, 2007
virtualfrolic in Home Cooking

Baguette mishap - what did I do wrong?

Hi David - I just saw this. I'm sure there was definetly error on my part, but thanks for re-testing the recipe! (on a side note - love your site - every recipe so far has been wonderful!)

Jun 20, 2007
virtualfrolic in Home Cooking

Too-salty cookies

Hi all - sorry for the delayed response! Thanks for all your suggestions..Well..I like the suggestion of putting some into ice cream - that would certainly work. Also, Chowser, I LOVE the brownie suggestion. I think that's the route I'm going to go with. I think I'll do a bullseye sort of thing. Thanks again everyone!

Jun 20, 2007
virtualfrolic in Home Cooking

Too-salty cookies

Hey paulj - it's not the flavor I have a problem with - I actualy really like them. After eating them, they leave a really salty aftertaste..which is the biggest problem. As in - I feel like I need 2 glass of water to get rid of it (and it still doesn't go away). I know someone had this problem with small chocolates cakes - and made bread pudding. Wondering if someone had any similar kinds of idea for cookies.

Jun 16, 2007
virtualfrolic in Home Cooking

Too-salty cookies

I made some cookies the other day - I was making kitchen sink cookies (chocolate, marshmallows, peanut butter chips, toffee, etc) and because I used roasted peanuts and peanut butter instead of peanut butter chips, my cookies ended up way too salty. I did lessen the amount of salt indicated in the recipe - but I probably shouldn't have added any salt at all. They taste ok when eating them - but you definitely feel the salt after the fact.

The recipe, in case you're interested: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21355,00.html?rsrc=search

Anyone have any ideas about what I could do with these? I currently have the cookie dough frozen (ready for baking into cookies). Do you think these will just have to go into the garbage can?

Thanks!

My blog: http://virtualfrolic.blogspot.com/

Jun 16, 2007
virtualfrolic in Home Cooking

Splatter

I personally like splatter screens. I just always forget to have them handy when I need them. So end up having to clean anyways =)

In the Japanese store, I always see these thick aluminum foil screens (it's 3 sheets that open up like a book). It cuts down on the cleaning (not 100%), but it allows a bit more freedom than a splatter screen which you have to place on top of the pan. Maybe that's an option?

Blog: http://virtualfrolic.blogspot.com

Feb 08, 2007
virtualfrolic in Home Cooking

Black & White Cookie Recipe

How funny! I was thinking the same thing a few weeks ago. I tried the recipe from Sara Moulton (also on Epicurious), but was unhappy with the frosting. The cake/cookie part was great. Perfect consistency and taste. The frosting? yuck!! Too lemony and pasty for my taste. I'm still on the search for the perfect frosting - I'm thinking the boiled water and conf. sugar is the way to go.

Here's my attempt - and sort of failure. I put nutella and strawberries on the cookies to make them chocolate shortcakes! I wanted the B&W cookies for a party, and couldn't serve the cookies with the gross frosting. Keep in mind, I NEVER throw things out - the frosting for these went straight to the garbage.

http://virtualfrolic.blogspot.com/2007/02/last-but-not-least.html

The recipe I tried:
http://abcnews.go.com/GMA/Recipes/story?id=1396777

P.S. Zabar's recipe is online. I haven't made it yet though, so don't know if it'll really taste as good as the real thing!
http://www.recipezaar.com/50220

Feb 06, 2007
virtualfrolic in Home Cooking

Disappointed by Kee's Chocolates' appearances

I agree that appearance is essential - but if I'm looking to buy those very fancy decorated chocolates, I don't go to Kee's, I'll go to Richart or Chirstopher Norman, people who specialize in pretty chocolates. I go to Kee's for the flavor and the service. I've met Kee several times and she's a spectacular person.

If you were that bothered by the chocolates, I bet that if you took them back, she would have replaced them for you, especially if she was trying out something new.

p.s. In terms of price, I agree with CornFlake Girl. Kee's is actually one of the more inexpensive chocolate shops in the city. Trust me, I've pretty much tried every chocolate store in the city!!

Blog: http://www.virtualfrolic.blogspot.com

Feb 02, 2007
virtualfrolic in Manhattan

ISO Guinness Brownies Recipe

I didn't see this question until now. I once made Guinness Brownies using a champagne brownie recipe and replacing the champagne with Guinness. I actually messed up and forgot to add butter - but somehow the brownies turned out ok! They were very fudgy and chocolately..Since I did mess up, I'm sure they taste even better with butter!

The recipe I used, with instructions:
http://www.lovescool.com/archives/2005/10/21/champagnebrownie/

My blog post with pictures of the Guinness brownies (and also Guinness cupcakes
)http://virtualfrolic.blogspot.com/200...

Jan 17, 2007
virtualfrolic in Home Cooking

Mom's Mayer Lemons/What do I do with them ALL!!!

I just made this recipe this weekend and it was FABULOUS. I pretty much ate all of the cake myself in the past few days!
Meyer Lemon Pound Cake:
http://myhusbandcooks.wordpress.com/2006/11/29/mmmm-zesty-and-sweet-meyer-lemon-pound-cake-with-meyer-lemon-curd/
Also, since I didn't have a loaf pan, I used my bundt pan. It came out perfectly. I just cut down the baking time to about 30 minutes.

Since the curd in this one looked a bit thin, I used the Cook's Illustrated version. The curd was so good..

With the leftover curd, I made littie phyllo tartlets and those turned out really well.

Also, you can never go wrong with ice cream or sorbet!

Blog: http://virtualfrolic.blogspot.com

Dec 29, 2006
virtualfrolic in Home Cooking

Help turn my brownie mix into something good

The idea of the chocolate cake reminded me of something I used to make alot - an oreo brownie cake.
*Bake 2 boxes of brownie mix in a 13x9 pan (or 2 smaller pans). *Make frosting or buy vanilla frosting.
*Crush a handful of oreo cookies in a plastic bag
*Add crushed oreos to the frosting
*Use the frosting as filling (between the 2 brownie layers) and on top of the cake.
*Garnish with any extra oreos

This cake is INTENSE, a lot of people loved this cake!

Blog: http://virtualfrolic.blogspot.com/

Dec 07, 2006
virtualfrolic in Home Cooking

Where are the best croissants outside of France

Although I agree that Patisserie Claude is very good - give Chez Laurence a try as well. I really enjoy their croissants. My two favorite croissants in the city are Patisserie Claude and Chez Laurence. For chocolate ones, for some reason, I am stuck on the Fairway ones - but that may be for sentimental reasons =)

Pic and blog entry re Chez Laurence:
http://virtualfrolic.blogspot.com/2006/03/surprise-on-madison-avenue.html

Pic and blog entry re Pattisserie Claude (and others):
http://virtualfrolic.blogspot.com/2006/11/oh-dear.html

Blog:
http://virtualfrolic.blogspot.com/

Dec 01, 2006
virtualfrolic in Manhattan

Scharffenberger Brownies

Hmm...I've been to Le Pain Quotidien alot and have never seen them serve a traditional square brownie. The usual belgian brownie is served in large flat white cupcake liners. Perhaps they are experimenting with a new recipe - and the one below is more like what your MIL likes?

Nov 28, 2006
virtualfrolic in Home Cooking

Scharffenberger Brownies

Here, you go, I believe they listed it in the LA Times awhile back, but this blog has the full recipe. I think you're talking about the belgian brownies.
http://wednesdaychef.typepad.com/the_wednesday_chef/2006/04/le_pain_quotidi.html

In case you're interested, here's my attempt at the recipe:
http://virtualfrolic.blogspot.com/2006/04/my-brownie-eyed-girl.html

They were excellent. Very moist and crackly on top like the real thing. I'd be interested to try them in the flat cupcake mold they use at the store!

My Blog: http://virtualfrolic.blogspot.com/

Nov 28, 2006
virtualfrolic in Home Cooking

Best way to make apple sauce?

Here's my recipe:
Ingredients
Apples - however many you want
Water - however much is needed to cover the apples
2 Cinnamon sticks
6 Cardamom pods
Juice of half a lemon

1. Fill 1/3 of the pot with water. Put in the 2 cinnamon sticks and cardamom pods. Bring to a boil.
2. Once the water has boiled, simmer until the apples are ready.
3. Wash, slice and core apples.
4. Put in apple slices (fill about half the pot). Add more water if the spiced water doesn't cover the apples.
5. Bring the water to a boil then simmer, until the apples are tender.
6. Once they're tender, put the apple slices through a food mill or ricer.
7. Add the lemon juice.
8. At this point you can add any extra spices and/or sugar, but I didn't think it was necessary.
Voila! Applesauce done
Note: This applesauce will go bad quickly, as it has no sugar. Freeze any extras.

Extra Tips:
1. Melon ballers are extremely convenient in coring apples.
2. Don't remove the apple skins when boiling them. They tint the applesauce a wonderful rose color.
3. If using a ricer, watch for boiling hot water squirting from the apples!

Also, pictures via the blog:
http://virtualfrolic.blogspot.com/200...

Nov 17, 2006
virtualfrolic in Home Cooking

Bittman's No Knead Bread~Question about pot to use?

I also don't have a dutch oven (in any form), but really wanted to try this recipe.

I ended up used my pyrex deep dish pie dish and cocoon-ed it in heavy-duty aluminum foil. I used two sheets of the really long aluminum foil and once I added the bread dough, I crimped the two edges together to get it as sealed as possible. Also, I baked at 450 degrees, which is the temperature on the recipe.

I think I did ok considering I didn't have one of the key tools (the dutch oven) for this bread recipe!

A pic of the outside:
http://www.flickr.com/photos/virtualfrolic/296049630/

A pic of the inside:
http://www.flickr.com/photos/virtualfrolic/296049833/

Blog: http://virtualfrolic.blogspot.com/

Nov 13, 2006
virtualfrolic in Home Cooking

Thermometer's - how many do you need?

Hi everyone, thanks for all the great input!! In the end, I think I will get the thermapen, so many people have had great things to say about it, and will get a probe thermometer at a later time.

Also, to someone who asked about the oven thermometer. I didn't list it, as that's the one I already have - and I didn't quite consider it a cooking thermometer, more of a necessity, as ovens are so irregular. =)

Oct 13, 2006
virtualfrolic in Cookware

Black Grape Gelato by Marcella Hazan

I actually don't eat grapes that often - but I just can't resist Concord grapes! They look, smell and taste fabulous! Right now the greenmarket (in NYC) is full of them!

Oct 10, 2006
virtualfrolic in Home Cooking