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middydd's Profile

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de-constructing a lobster roll

Martha's got it right. Simple and perfect.

Inside-Out Lobster Roll

http://www.marthastewart.com/314392/i...

Jul 04, 2012
middydd in Home Cooking

Black Forest Cake - High Quality Recipe?

This is the best recipe I've found:

http://www.williams-sonoma.com/recipe...

Jun 19, 2012
middydd in Home Cooking

Tres Leches cake - recipes wanted!

Jan 12, 2012
middydd in Home Cooking

Help with Asparagus

Do you put them in the pickle brine raw? Or blanch or fully cook?

Jul 10, 2011
middydd in Home Cooking

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.

May 12, 2011
middydd in Home Cooking

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.

May 09, 2011
middydd in Home Cooking

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.

Apr 22, 2011
middydd in Home Cooking

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/foo...

Serve with scalloped potatoes and a green vegetable or carrots.

Apr 17, 2011
middydd in Home Cooking

Pasta dish (meatless) to go with Easter Ham?

Orecchiette with Leeks, Peas & Parmesan.

http://mobilelink.womansday.com/Recip...

I'd prefer it with parley instead of tarragon.

Apr 11, 2011
middydd in Home Cooking

Creme Fraiche

I've been buying the Liberte brand Creme Fraiche at Metro, about $4 a tub.

Mar 27, 2011
middydd in Ontario (inc. Toronto)

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/Vi...

Sep 03, 2010
middydd in Home Cooking

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/in...

Aug 05, 2010
middydd in Home Cooking

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.

Jun 09, 2010
middydd in Home Cooking

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.

May 15, 2010
middydd in Home Cooking

Locally-Grown White Asparagus in SW Ontario?

Cookstown Greens website has it listed.

http://www.cookstowngreens.com/page/s...

Apr 26, 2010
middydd in Ontario (inc. Toronto)

recipes for using up mediocre marmalade?

This is good:

Rich and Sticky Gingerbread with Marmalade

http://www.epicurious.com/recipes/foo...

Mar 22, 2010
middydd in Home Cooking

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.

Mar 21, 2010
middydd in Home Cooking

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.

Mar 20, 2010
middydd in Home Cooking

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/...

Mar 20, 2010
middydd in Home Cooking

what's the best brand of marmelade (orange or other)?

Robertson's Thick Cut.

Mar 03, 2010
middydd in General Topics

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.

Mar 03, 2010
middydd in Home Cooking

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/le...

Or the Cooks Illustrated Lemon Bundt Cake. Can't find a link to the recipe. But, it's very good.

Feb 28, 2010
middydd in Home Cooking

Brussels Sprouts

Mustard butter is perfect with brussels sprouts.

Recipe here, scroll down.

http://urbanext.illinois.edu/veggies/...

Feb 26, 2010
middydd in Home Cooking

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.

Feb 26, 2010
middydd in Home Cooking

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.

Feb 26, 2010
middydd in Home Cooking

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/

Feb 18, 2010
middydd in Ontario (inc. Toronto)

What's your favorite gum flavor?

New favourite is Trident Splash Vanilla Mint.

Feb 14, 2010
middydd in General Topics

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.

Feb 10, 2010
middydd in Home Cooking

Help me improve my bundt cake

I think it probably needed a cup of milk/buttermilk instead of one of the sticks of butter.

Feb 10, 2010
middydd in Home Cooking

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...

Feb 06, 2010
middydd in Home Cooking