middydd's Profile
Tres Leches cake - recipes wanted!
This is a good one:
http://www.elledecor.com/decorating/articles/cuatro-leches-cake
Help with Asparagus
Do you put them in the pickle brine raw? Or blanch or fully cook?
Question about the famous epicurious double layer chocolate cake
I'll second that, I do that often. I make the Epicurious recipe if I want a "big" chocolate cake and the Black Magic recipe for a "medium" size cake.
Strawberry Cake recipe? No mixes, please!!!
Cook's Country has a feature/recipe for a strawberry cake with fresh strawberries in the batter in the current edition (July, I think).
Haven't tried it yet, but will. I've had good luck with many of their cake recipes.
Steam, don't boil those hard cooked eggs.
2 dozen perfectly peeled steamed eggs for deviled eggs. Thank you!!
They were fresh eggs, too.
I had set one of the cartons on its side overnight to centre the yolks and the other I hadn't. Big difference in the location of the yolks. Just another little tip for perfect deviled eggs.
What do you do with smoked pork chops?
I make a maple glaze for them, using this glaze recipe from Epicurious.
http://www.epicurious.com/recipes/food/views/Pork-Tenderloin-with-Maple-Glaze-104089
Serve with scalloped potatoes and a green vegetable or carrots.
Pasta dish (meatless) to go with Easter Ham?
Orecchiette with Leeks, Peas & Parmesan.
http://mobilelink.womansday.com/Recipes/Creamy-Pasta-with-Leeks-Peas-Parmesan-Recipe
I'd prefer it with parley instead of tarragon.
Creme Fraiche
I've been buying the Liberte brand Creme Fraiche at Metro, about $4 a tub.
need a new lamb chop recipe, one that doesn't involve herbes de provence, dijon, rosemary, marjoram, oregano, lemon and/or thyme...
I like these:
Hoisin barbecued lamb chops
http://food.chatelaine.com/Recipes/View/Hoisin_barbecued_lamb_chops
Easy potluck recipes that travel well?
Fine Cooking's "Green Bean, Tomato, Corn Salad", a summer staple.
http://www.recipe.com/green-bean-salad-with-corn-cherry-tomatoes-and-basil/
Or Ina Garten's "Orzo with Roasted Vegetables".
http://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe/index.html
Help my sinking Cranberry Bread
It sounds like your recipe has too much liquid in it, probably from the liquid given off by the frozen cranberries. I'd cut back the orange juice by a quarter cup if using frozen cranberries.
Best way to use Pecorino - not as a substitute for Parmesan?
Pecorino Romano is the traditional cheese to sprinkle on Bucatini Amatriciana.
I also use it half and half in Carbonara.
Locally-Grown White Asparagus in SW Ontario?
Cookstown Greens website has it listed.
http://www.cookstowngreens.com/page/spring_vegetables.html
recipes for using up mediocre marmalade?
This is good:
Rich and Sticky Gingerbread with Marmalade
http://www.epicurious.com/recipes/food/views/Rich-and-Sticky-Gingerbread-with-Marmalade-109496
Recipe, Meyer Lemon Relish, do I peel the lemons?
The meyer lemon and green olive relish sounds good, too. Thanks for mentioning it.
My relish was very good, I could see making it either way, with the pith and peel or just with the zest as I did.
The relish was a little bit overpowering for the scallops. I think next time I'd switch to grilled shrimp instead.
Recipe, Meyer Lemon Relish, do I peel the lemons?
I thought exactly the same thing.
I removed the pith, but then chopped up about a quarter of the peel and added to the chopped, peeled lemons.
I'll post the results, and my guest's opinions after dinner.
Recipe, Meyer Lemon Relish, do I peel the lemons?
I'm making this recipe for Meyer Lemon Relish with Seared Scallops & Prosciutto.
Do you think the lemons should be peeled? Or do you chop them up. peel and all?
http://www.boston.com/lifestyle/food/articles/2009/12/16/recipe_for_seared_scallops_with_meyer_lemon_relish_and_prosciutto/?comments=all#readerComm
Duck appetizer ideas?
I've done a little pancake rollup with shredded duck and hoisin sauce. Add some matchstick carrots and a bit of shredded green (romaine lettuce or bok choy). Tie the rolled up mini pancake with a chive tied in a bow.
Fussy, but quite impressive.
I need a fantastic lemon cake recipe.
My three favourite lemon cakes.
Lemonade Layer Cake from Cooking Light, can be decorated very nicely, good clear lemon taste, light, moist cake.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=249959
Lemon Meringue Angel Food Cake from Flo Braker, quite a bit of work but the results are spectacular. Toasting the meringue with a torch after frosting works nicely.
http://www.foodnetwork.com/recipes/lemon-meringue-angel-food-cake-recipe/index.html
Or the Cooks Illustrated Lemon Bundt Cake. Can't find a link to the recipe. But, it's very good.
Brussels Sprouts
Mustard butter is perfect with brussels sprouts.
Recipe here, scroll down.
http://urbanext.illinois.edu/veggies/brusselssprouts1.html
deflated cake??!
I wondered about that, too. Also, if there was too much liquid in the recipe. But, since the 6 inch layer didn't deflate, I thought it must be underbaking. Hard to say without seeing the recipe.
deflated cake??!
Most likely it just wasn't baked long enough. It had risen but the structure hadn't set. Just bake it a little longer next time.
Icelandic Cuisine in Toronto
You could contact the Icelandic Canadian Club of Toronto.
I've noticed in their newsletter that they put on dinners on occasion and order Icelandic delicacies for Christmas from Gimli, Manitoba. Don't know if they still do so.
http://icct.info/
Spanish Bar Cake
Just make it in the 9 by 13 pan, then cut it into two 9 by 6.5 pieces, layer them on top of each other with white icing in between.
Grocery stores around here still sell Spanish Bar type cakes. They're two layers with icing in the middle.
Help me improve my bundt cake
I think it probably needed a cup of milk/buttermilk instead of one of the sticks of butter.
Looking for a great Black Forest Cake recipe!
My favourite recipe for Black Forest Cake comes from Williams-Sonoma. The light textured chocolate sponge cake is perfect with the rich cherry/whipped cream filling.
http://www.williams-sonoma.com/recipe/black-forest-cake.html
White Cake Recipe (or other suggestions)
The icing is very sweet, but I like it.
I've used both fat free milk and whatever milk I have on hand and both are fine.
White Cake Recipe (or other suggestions)
I like the Caramel Cake recipe from Cooking Light, the cake is very moist but light. If you make the frosting, work quickly it sets up in a flash. Especially if it's cool in your house.
I think a yellow cake is a bit better match for caramel icing than white cake.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223208
