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What are you baking these days? August 2011, part 1 [old]

I may try the strawberry summer cake on smitten kitchen tomorrow. Or, perhaps something with CHERRIES, now that they are finally on sale! Other than pie... who can recommend a stellar cherry recipe that would work to bring to an informal meeting?

Aug 05, 2011
twilight goddess in Home Cooking

What are you baking these days? August 2011, part 1 [old]

That sounds excellent.

I had a question about a recipe you posted on the last thread, kattyeyes -- I want to try your Mounds Brownies BUT , but I have the Trader Joe's unsweetened cocoa powder and I would need to use that rather than the Ghirardelli sweet ground chocolate and cocoa. Wondering how to adjust the sugar there as I don't know the sweetness of the Ghirardelli product. Ideas? (I asked the question on the old thread, but I think it got lost in the shuffle).

Aug 02, 2011
twilight goddess in Home Cooking

Best cookbook for simple vegetarian one-pot meals?

For something simpler, my friend Katie really likes Quick Fix Vegetarian. I haven't cooked a lot from this book, but I liked how these dishes could come together in a fast and furious manner, without too much consternation for someone new to vegetarian cooking and cuisine.

You can get this book from the library and peruse, as I did. here are a few that I photocopied to make in the future:

pretty quick pinto picadillo, southwestern pasta salad with avocado-serrano dressing (and pinto beans), golden garbanzo sauce, spicy coconut rice noodles with tofu and cilantro, ginger sesame noodles with broccoli, tempeh with coconut-peanut sauce, grilled garden sandwiches, tahini green bean salad with baked tofu, quinoa saqlad with roasted asparagus, white beans, and red peppers

Aug 01, 2011
twilight goddess in Home Cooking

Best cookbook for simple vegetarian one-pot meals?

The Original Moosewood Cookbook or any of the books by Mollie Katzen.

Aug 01, 2011
twilight goddess in Home Cooking

What's for Dinner? Part 99! [old]

A perfect light salad: Arugula with grilled shrimp, grilled pattypan squash, crumbled feta, and toasted almonds -- dressed lightly in my tangy honey vinaigrette. Refreshing and truly satisfying.

Aug 01, 2011
twilight goddess in Home Cooking

What's for Dinner? Part 99! [old]

I hardly ever hear anyone else raving about pambazos.... a total total favorite since discovering them in Jalapa one summer. Found one local place that makes them near me... I was sooo thrilled.

Aug 01, 2011
twilight goddess in Home Cooking

What are you baking these days? August 2011, part 1 [old]

So today I made another stunning berry-showcasing dessert: blueberry lemon cream bars, from Fine Cooking May 2008 (article on best-every blueberry desserts).

OMG. These are just extraordinary... because of the creaminess, each bite hints of cheesecake almost, yet these are really satisfying in that special way of a cookie bar. Sophisticated and just gorgeous.

A bit more time-consuming than the lemony blueberry crumble bar on smitten kitchen, which are also winners. Cooked and composed in three parts. First, there's a layer of brown sugar-rolled oat crust, which is cooked for 12 mins, then the blueberries and the lemon cream filling (lemon juice and zest, an egg yolk, and a can of sweetened condensed milk) -- and that is cooked for another 8 minutes. Then crumble the remaining oat mixture on top and cook another 25 minutes.

Some1 who sampled said, "Isn't it ILLEGAL for something to taste this good?" I think he said something about swooning, too.

http://www.finecooking.com/recipes/bl...

Aug 01, 2011
twilight goddess in Home Cooking

What are you baking these days? August 2011, part 1 [old]

Good luck with all, and I look forward to hearing about the peach shortbread. I have my eye on that too, now that I've made the smitten kitchen/ AllRecipes lemony blueberry crumble bars several times

Aug 01, 2011
twilight goddess in Home Cooking

Novels (fiction or non)

**Pastries: A Novel of Desserts and Discoveries by Bharti Kirchner

Sunya, an independent young single entrepreneur with her own bakery in Seattle, battles the big yucky corporate bakery trying to edge her out of business. Entertaining. I read this last summer.

Aug 01, 2011
twilight goddess in Food Media & News

Novels (fiction or non)

Berheenia,

I read Promises to Keep last summer and was just about to add it to the list here, with an enthusiastic endorsement. Great for summer :)

Aug 01, 2011
twilight goddess in Food Media & News

Novels (fiction or non)

+1 Blue Bistro by Elin Hildebrand: I read Blue Bistro this summer and really enjoyed it too! I read it on the beach too. Yum. I was just envisioning those delectable picnics on the beach, plus the meals at the bistro, featuring summer goodies.

Ruth Reichl's books are fantastic, in my opinion. I utterly enjoyed them all.

Aug 01, 2011
twilight goddess in Food Media & News

Green bean overload from CSA. Need ideas (no freezing, please!)

all fantastic ideas, escondido, and I am going to try them out. Like you, I enjoy green beans dressed simply with a potent dressing. They really soak up the tang, I find.

Steamed Green Beans with Shallot Vinaigrette

1 pound haricots verts (thin French green beans), or slender green beans trimmed
6 tablespoons extra-virgin olive oil
4 teaspoons Dijon mustard or any mustard you like
4 teaspoons champagne vinegar
1 big shallot, minced
a few Tbsp slivered almonds

Set the minced shallot in a bowl with the vinegar for five minutes.

Steam the green beans in about 1/2 inch of water in a skillet or in a steamer.

While the beans steam, whisk the mustard into the vinegar and shallot, and finally add the olive oil, whisking constantly. Toast up the almonds on a baking sheet at 375 for about 10 minutes, stirring halfway through, OR toast in a dry heavy pan, keeping a close eye on them so they don't burn. Stir or shake the pan around often until the nuts are medium brown.

Combine the dressing, green beans, and almonds. Mmmm. Leftovers are also equally delicious, either cold or room temperature. Crrrr-unch~!

*Make a bigger batch of toasted almonds and add to any other salad you make that week.

Aug 01, 2011
twilight goddess in Home Cooking

What's for Dinner? Part 99! [old]

me too... great idea for a thread!

Aug 01, 2011
twilight goddess in Home Cooking

What's for Dinner? Part 99! [old]

I made a chicken salad yesterday with toasted almonds, celery, minced shallot, grilled chicken and dressing that was a little mayo (yes, usually I use some sour cream or Greek yogurt, but didn't have any) combined with some of my new favorite honey dressing, and a lot of black pepper.

Then I went out with a bunch of people and ate a bacon burger :)

Aug 01, 2011
twilight goddess in Home Cooking

Your easiest appetizer

Hmmm. That onion dip is catching my eye... looks easy and yummy. I guess one could throw in some spinach too perhaps?

Aug 01, 2011
twilight goddess in Home Cooking

What are you baking these days? August 2011, part 1 [old]

♥ that is soooo sweet! yes please. ♥

Aug 01, 2011
twilight goddess in Home Cooking

Breakfast that knocks your socks off

Ricotta Hotcakes -- these are amazing little treats. Sprinkle with powdered sugar, lots of butter of course, and perhaps fruit on the side. Add some lemon zest if you like. Nigella's recipe is a winner:

http://www.nigella.com/recipes/view/r...

Aug 01, 2011
twilight goddess in Home Cooking

Breakfast that knocks your socks off

Savory crepes: yum. I rarely see those when I go out to breakfast... would be fun to make at home. What are some of your other favorite fillings, Matahari?

Aug 01, 2011
twilight goddess in Home Cooking

What are you baking these days? August 2011, part 1 [old]

Another Leo here ;)

Yes, I baked a lot in July, mostly new recipes showcasing berries -- twice each of the buttermilk berry cake (epicurious), blueberry boy bait, and lemony blueberry crumble bars, plus a huge batch of Dorie's midnight crackles and some butterscotch blondies, my favorite.


Today, onward with the berry theme: I am trying a new recipe for a blueberry lemon cream bar... yum.

Aug 01, 2011
twilight goddess in Home Cooking

What are you baking these days? July 2011, Part 2 [old]

You made it with 4 cups peeled, sliced peaches?? that sounds great! Oh, wait -- I see the version you mean, here:

http://smittenkitchen.com/2010/09/pea...

Jul 31, 2011
twilight goddess in Home Cooking

What are you baking these days? July 2011, Part 2 [old]

AMAZING .... these are sooo quick and easy to put together, and just dazzlingly beautiful with the vibrant purple too. :) Fresh tasting burst of lemon with the berries in the filling

Jul 31, 2011
twilight goddess in Home Cooking

What are you baking these days? July 2011, Part 2 [old]

I was also going to suggest layering the boy bait :) with lemon curd... Mmmmm

Jul 30, 2011
twilight goddess in Home Cooking

What are you baking these days? July 2011, Part 2 [old]

kattyeyes, I would like to try these, but I have the Trader Joe's unsweetened cocoa powder and I would need to use that. Wondering how to adjust the sugar there. Ideas?

thanks.

Jul 30, 2011
twilight goddess in Home Cooking

What are you baking these days? July 2011, Part 2 [old]

Lemony Blueberry Crumb Bars -- these are cooling now and I'm excited! My second time with this recipe this summer. These are so easy to put together. Lots of berries here (4 cups) as a filling between delightful crumble top and bottom layers.

For hot days these are a great dessert. In fact, last time I made these, I really liked that they responded perfectly to the cold temp of the fridge. I just tucked them in there, and even served them cool.

Definitely wait for them to cool completely before cutting.

http://smittenkitchen.com/2008/07/blu...

Jul 30, 2011
twilight goddess in Home Cooking

What are you baking these days? July 2011, Part 2 [old]

Oh, I don't invert mine -- should have mentioned that above. That step seemed hazardous.... I just wait for it to cool right in my pan, then cut it carefully into pieces. Doesn't honestly seem necessary at all to invert it. Maybe you could turn it into some kind of parfait???

Jul 30, 2011
twilight goddess in Home Cooking

meat addict goes veg... help!

Matahari, I think the roasted red pepper and roasted garlic sauce would be a perfect idea (also an excellent accompaniment for both enchiladas that I suggested)! Can you do tomato paste? You could add a little tomato paste to the sauce, and then smooth it out with a little sour cream or heavy cream as I do. Cilantro for a finishing touch.

I look forward to hearing how that turns out. Let me know if you try the squash and/or asparagus enchiladas. I am going to post how I did the asparagus ones later too. Are you familiar with the Beyond the Moon vegetarian cookbook?

Jul 27, 2011
twilight goddess in Home Cooking

Baking From My Home to Yours: Cookies

Midnight Crackles page 74

Deep dark chocolatey (melted bittersweet chocolate AND unsweetened cocoa), with a hint of cinnamon and an endearing old-fashioned texture, these cookies are delightful. Perfect to accompany coffee or tea! Not overly sweet, really an adult cookie although I noticed a 5.yr.old chomping away happily when I brought them to a party the other night.

And -- guess what I discovered this time? Midnight crackles actually taste better the second day, BEST the third day after baking. I don't recall this happening with other cookies in my repertoire... I remember that being the case with Nigella's dense chocolate loaf cake. My mom agreed and had noted the same flavor deepening. Better the 2nd day, best the 3rd day.

Recipe calls for cloves too, which I don't include, and I reduce the cinnamon to 1/8 tsp, heaping. This is my second time making these (1st one in the spring) and I will make again and again. I may add some orange zest next time.

Jul 27, 2011
twilight goddess in Home Cooking

meat addict goes veg... help!

Great list, Matahari. I will try the spinach enchiladas when it cools a bit. I have made asparagus enchiladas, and more recently I filled enchiladas with roasted butternut squash and a little charred red bell pepper, plus some Monterey Jack cheese. Served with a toasty homemade chili sauce, slightly creamy. Here's a guide for the enchiladas (quesadillas here, but you get the idea)

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

For the sauce, gently char a couple of Ancho or Pasilla chiles in a dry pan (briefly -- do not let them blacken). Then gingerly remove the seeds (do NOT touch your eyes or even a little paper cut as you do this) and tear or cut the chile into big pieces. Then place the pieces in a bowl with hot water until they soften. Toss the softened chiles, 1/2 cup or so of the water, plus a little cumin, a little brown sugar, a tsp tomato paste or an actual tomato if you want even, and a couple of minced garlic cloves in the blender or mini-processor if you have one. I stir in some half and half or sour cream if you prefer to add a bit more depth to the sauce. EXCELLENT with the squash quesadillas.

Jul 27, 2011
twilight goddess in Home Cooking

What are you baking these days? July 2011, Part 2 [old]

I used buttermilk, too, and I used more blueberries -- about 3/4 cup in the batter, and another 3/4 cup on top of the cake (in the 9 x 13 pan, that still is a scattering of berries, rather than packing them in, so I was glad to have the extras that I threw on top).

Jul 26, 2011
twilight goddess in Home Cooking

What are you baking these days? July 2011, Part 2 [old]

I would like the paraphrase, please, Caitlin. Sounds very similar to the blueberry boy bait that I made (see above) except for the lemon (not in the recipe I used, but I added it myself)... Mine is also a cake batter with blueberries (and I added lemon zest, too) and a layer of blueberries, then a cinnamon/sugar sprinkle. I would like to peek at your recipe too....

Jul 26, 2011
twilight goddess in Home Cooking