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need help finishing brunch menu

Also, no need to slave over the stove with bacon. Cook it in the oven. 400 degree oven. Sheet pan lined with foil. Bacon goes straight on the foil, or on a wire cooling rack set on top of the foil. Easiest way to make bacon ever, minimal mess and no splatter.

Dec 19, 2009
lfossett in Home Cooking

reheating quiche

also, making the brownies in a mini muffin tray, instead of a pan, is a cute little change from the ordinary. make 'em the same way you would regular brownies, but grease the tin and don't fill very high (when it spills over the top, it's hard to get them out of the tin) and cook for 12-14 min.

Dec 19, 2009
lfossett in Home Cooking

Converting Pancake Recipes to Waffles

There are about a million pancake recipes out there. But I want to make some waffles, darn it! Are there any special tricks when converting a pancake recipe to waffles, or can I use exactly the same recipe? (assuming we're not talking about a chunky pancake recipe with lots of bananas or blueberries or what have you.)

Dec 18, 2009
lfossett in Home Cooking

Anyone have a basic panna cotta recipe?

Mark Bittman's recipe is easy and good (also tasty as the Philadelphia ice cream that he suggests as an alternative):
http://bitten.blogs.nytimes.com/2008/...

Dec 17, 2009
lfossett in Home Cooking

Salmon Mousse from Silver Palate Cookbook

Thinking of making SP's Salmon Mousse for a Christmas appetizer. Anyone know if it can be made ahead of time, and if so, how far ahead? One day? Two? Also, let me know if you've made it and it's actually terrible... save me the trouble of finding out for myself.

Dec 15, 2009
lfossett in Home Cooking

Non Chocolate Dessert ideas for a buffet?

The Cranberry Upside Downer from Dorie Greenspan's Baking from My Home to Yours. I think I've seen a link to the recipe elsewhere on the boards. Tasty, perhaps even tastier a day later so it's fine to make ahead, and quite easy. Also very visually appealing and festive with the cranberries.

Dec 10, 2009
lfossett in Home Cooking

cranberry cake?

If you have Dorie Greenspan's Baking: From My Home to Yours (which is an excellent, highly recommended baking book for anyone who loves to bake) her recipe for the "Cranberry Upside-Downer" is easy and delicious. Would make a great seasonal dessert. Pretty and a crowd pleaser.

Nov 22, 2009
lfossett in Home Cooking

My gas oven separates my baked goods into layers. Help.

thanks for your suggestions - I will definitely look into some of the oven repair ideas. And if they don't work, I'll think about a convection oven.

The stove-buying issue is basically a non-starter, for two reasons: 1) cost; and 2) my landlord is truly a crazy person who would never go for the idea. Long story. But the rent is reasonable and the location is good and the parking is free. :)

Nov 19, 2009
lfossett in Home Cooking

My gas oven separates my baked goods into layers. Help.

The apple cake (a slight riff on Teddie's Apple cake, http://www.nytimes.com/2007/11/04/magazine/04Food-t.html?fta=y ) has worked perfectly for me before, in the gas oven I had in my old apartment. I could try the flour trick in this oven, I suppose.
The cranberry upside down cake is from Dorie Greenspan's Baking book. (still delicious, even when the layers separate out.) I'd never made it in another oven. She does not call for pre-cooked cranberries.
The recipe for the pecan pie is from my friend Sarah ( http://www.semisweetonline.com/2009/1... ) and she assures me that it's never separated into layers for her before...
I am stumped too!

Nov 19, 2009
lfossett in Home Cooking

My gas oven separates my baked goods into layers. Help.

I should definitely try that. I can't understand how a minor temp variation would have such a major effect on baked goods, though.

Nov 19, 2009
lfossett in Home Cooking

Hors d'oeuvres for holiday cocktail party

A huge hit at any cocktail party I have ever had. From the Williams-Sonoma Small Plates cookbook.
Roasted Dates with Parmesan and Bacon
1/4 lb parmesan cheese
2 T. cream cheese, room temp
18 pitted dates
6 slices bacon, each cut crosswise into 3 pieces

Preheat oven to 400F and place a baking sheet in the oven to hear. In a small bowl, combine the parmesan and cream cheese, mix until smooth.
Slice each date along one side to make a pocket and insert 1-2 tsp of the cheese filling. Wrap a piece of bacon around each stuffed date. The bacon should cover the opening in the date and overlap slightly. Secure the date with toothpicks. (Can be refrigerated overnight; return to room temp for about 15 minutes before roasting.)
Using tongs, place the dates on the hot baking sheet. Roast until the bacon is crisp, 15-20 minutes. Transfer to a platter and serve right away.

Nov 19, 2009
lfossett in Home Cooking

My gas oven separates my baked goods into layers. Help.

I have an old (maybe 30-40 years old) gas oven. It is constantly screwing up my baked goods, and I'm wondering if there's a reason or an easy fix. When I make certain fruit cakes, such as apple cake or blueberry cake, the fruit all sinks to the bottom (when it's supposed to be dispersed throughout). Paradoxically, when I make a cranberry upside down cake, the cranberries become dispersed throughout the cake, rather than staying at the bottom of the cake pan in one nice layer. Last weekend I made a chocolate pecan pie. I mixed together the melted chocolate and the egg/corn syrup mixture in a bowl, then poured it into the pie crust, and placed the pecans on top. In the oven, it separated into a chocolate layer on top, and the egg/corn syrup layer on the bottom. (Miraculously the pecans stayed floating on top of the chocolate.)

These are all recipes that I've either made successfully in different ovens before, or friends have made successfully before. I'm pretty confident there's nothing inherently wrong with my cooking skills. I think the oven is at fault. (And I live in a rental, so the solution cannot be "Buy a new oven.") I'd appreciate any tips or thoughts you have!

Nov 19, 2009
lfossett in Home Cooking