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Steph648's Profile

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Vic's Bagel Bar????

I loved the gluten free bagels here... they were like real bagels. Does anyone know if they are opening a new bagel store or if these bagels can be found somewhere else?

Dec 28, 2012
Steph648 in Manhattan

Turkey Question

We are having our T Day dinner on Saturday. I have a question about keeping the Turkey warm. Every year we pull the turkey out of the oven about an hour before eating, let it rest and then it gets carved. By this point, the turkey is always cold and we always eat it that way. I want to serve warm/hot turkey this year- how do I re-heat it without drying it out?
Thanks

Nov 23, 2012
Steph648 in Home Cooking

Food basket

Wow. What a great list- thanks so much. Just to clarify, the items definitely do not need to be made in NYC but I am simply looking for items that are famous in the city. The black and white cookies are perfect, as are the jams from Sarabeths and the Jacque Torres hot chocolate mix. I am looking for the almost touristy items that people equate with NYC that they can eat perhaps even a month after they return home. I hope that makes sense.

Thanks

Oct 06, 2011
Steph648 in Manhattan

Food basket

Hi-

I want to give someone a gift of a variety of quintessential NYC food items- something to remember the city by and something that can be enjoyed when they return home. The hard part is that the items cannot be perishable. Do you have any ideas of things that could be included in the basket?

thanks

Oct 06, 2011
Steph648 in Manhattan

pate a choux

Yes- they then proceeded to fill it with pastry cream like one would with a regular cream puff. Apparently the pastry bakes together, forming a very crispy exterior.

Sep 24, 2011
Steph648 in Home Cooking

pate a choux

Or has anyone tried to do this by wrapping the exterior in pie crust? I heard that adds a crispyness to the puff!

Sep 24, 2011
Steph648 in Home Cooking

New York Times Plum Torte--Springform Pan Necessary?

Frozen plums tend to have more liquid than fresh plums. Given that this cake is often soft/very moist when frozen (my grandmother makes one as well, lol), I would worry about using frozen fruit. Perhaps you should take the fruit out and let it defrost before putting it into the batter. This way you can eliminate any extra liquid. ;)

Sep 24, 2011
Steph648 in Home Cooking

pate a choux

Hi-

I was just watching the cooking channel and saw someone place pate a choux dough inside a square of puff pastry. They then wrapped the puff pastry up around the choux dough. I have to say that it looked fabulous! I tried to google it but found nothing. Does anyone know anything about this? Has anyone tried it?

Thanks

Sep 24, 2011
Steph648 in Home Cooking

Coconut

Hi-

I am making a filling for a cake that calls from shredded coconut. I could only find desiccated unsweetened coconut, which is very light and in tiny pieces. Can I use this the same way? Will it absorb too much liquid and make the filling too thick?

Thanks

Aug 05, 2011
Steph648 in Home Cooking

Ultimate Coconut Cake

Thanks so much. Your grandmother's recipe sounds great. Has anyone else tried this recipe? Would love some advice before making it next weekend for a big birthday party.

Jul 29, 2011
Steph648 in Home Cooking

Ultimate Coconut Cake

Hi-

I was wondering if anyone has ever made this from the MS recipe online. I have heard the original cake from South Carolina is quite good, but I wasn't sure how the MS recipe is. Is this cake worth the time and the expensive ingredients?

Here is the link for anyone interested: http://www.marthastewart.com/260375/u...

Thanks!

Jul 29, 2011
Steph648 in Home Cooking

mushroom bourguignon

Hi-

I would like to make this for dinner (using the recipe from Smitten Kitchen) but I need it to be gluten free. The recipe calls for 1.5 tablespoons of flour. What can I substitute for this flour in order to get the right thickness, not have it be gritty and still be gluten free?

Thanks
Steph

Jul 20, 2011
Steph648 in Home Cooking

Crispy Kale

I am planning on making this tomorrow. I have seen many recipes for it- and the one thing that varies greatly is the temperature of the oven. Some have the over quite low, such as at 200 or 250, others put it at 350 and some even crank it up to 400. What temperature should I bake it at? I am really looking forward to some crispy kale!

May 29, 2011
Steph648 in Home Cooking

Jacques Pepin's crispy kale

I am planning on making this tomorrow. I have seen many recipes for it- and the one thing that varies greatly is the temperature of the oven. Some have the over quite low, others put it at 350 and some even crank it up to 400. What temperature should I bake it at? I am really looking forward to some crispy kale!

May 28, 2011
Steph648 in Home Cooking

Question about bolognese

Hi-

I am looking for a good bolognese recipe.. I think I would like to use either Mario Batali's or Lidia bastianich's recipe. Here is the catch- because of a low fiber diet I cannot add any of the carrots or celery that they both call for. What will this do to the sauce? Is there something slightly less fibrous I can add to get that flavor? Will the recipe still taste good?

Thanks

Feb 20, 2011
Steph648 in Home Cooking

Honeybell Oranges

Hi-

We received a big box of honeybell oranges and while we will definitely eat some of them, there is no way that the two of us can eat all of them. Do you have any ideas for some recipes to use them? I was thinking perhaps cupcakes/a cake or anything else.

Thanks

steph

Jan 19, 2011
Steph648 in Home Cooking

Where to find Thin, Crispy Lavash crackers

Hi-
I am looking for thin, crispy lavash crackers somewhere in Manhattan, preferably on either the UWS or UES. I don't want the thicker, more pita like crackers. These are about the texture I am looking for:

http://www.google.com/imgres?imgurl=h...

I would also be willing to buy it soft and bake it up to get it crispy, as long as its really paper thin like the above.

Thanks

Jan 17, 2011
Steph648 in Manhattan

Pork Tenderloin

Hi everyone-

I am planning on picking up some pork tenderloins tomorrow. I have a great asian marinade that also has some wine in it- its always a big hit in our house. I would love to serve something different with it. I know cooked fruit is god with pork- does anyone have any good ideas or recipes for cooked fruit or a sauce that might go with the pork?

The marinade is simple- has a little wine, soy sauce, ginger, dried mustard etc.

Jan 14, 2011
Steph648 in Home Cooking

Passionfruit

Hi-

I am having trouble locating a passionfruit in Manhattan. I would prefer the UES but am willing to travel. I have asked in many of the major markets, such as Agata and Valentina, Graces Marketplace etc. and all have said that they are having trouble getting them.

Thanks in advance!

Jan 14, 2011
Steph648 in Manhattan

Cookie Swaps!

Hi-

I am thinking about hosting a cookie swap at some point and had a few questions. How many people is reasonable to invite? How many cookies do you ask each person to bring? Also, how do you prevent getting all very similar cookies? Do you ask people what they are brining in advance and perhaps say to someone that someone else is already bringing that type? Thanks!

Dec 05, 2010
Steph648 in General Topics

Christmas Cookie packaging

I also thought that perhaps this year I should put each type of cookie in a separate bag tied with a ribbon and give each person a little shopping bag with perhaps three or four little bags.

Dec 03, 2010
Steph648 in Home Cooking

Christmas Cookie packaging

I am giving them by hand. I usually like to make three or four types of cookies including one bar cookie such as a pecan bar, perhaps a mini whoopie pie as well as probably two round cookies. Last year I used the martha stewart boxes but the divisions made it hard to fit everything. I want to be able to give more than one or two bars to each person, but I wasn't sure how to package them.

I attached some photos from last year. I would like to do something similar but with larger items such as bar cookies.

Any suggestions would be greatly appreciated.

Dec 03, 2010
Steph648 in Home Cooking

Christmas Cookie packaging

Hi everyone!

There are some amazing ideas on this board for Christmas cookies. I will likely be making them for 20 people and would like to package them for each person. Do you have any packing ideas? I would like something more formal than simply arranging them on a plate. Do you put all different kinds of cookies in one box or tin? Do you do something to separate the different kinds? Or do you just put them all together?

Thanks

Dec 03, 2010
Steph648 in Home Cooking

Birthday Cake

Just to bump this up- I was thinking about a cake from Lulu cake boutique- has anyone had a cake from here? They were written up in the NY times a few weeks back.

Dec 02, 2010
Steph648 in Manhattan

Birthday Cake

Hi!

I am looking for a yellow cake with a passionfruit curd/filling. I remember reading somewhere that some new bakery perhaps in the village had this, but I can't seem to find it. Does anyone know where in Manhattan preferable I can get a cake with a passion fruit curd? I am not interested in the chocolate cake from Momofuko.

Thanks

Dec 01, 2010
Steph648 in Manhattan

Macarons

Hi!

I am looking to try to make French macarons at home. I know many people have said how difficult it is to achieve the right texture but I am willing to give it a try. Does anyone have any recipe that has worked for them? I would love a fruit flavored macaron such as blood orange. Any additional tips or advice would be greatly appreciated.

Thanks so much
Steph

Nov 28, 2010
Steph648 in Home Cooking

Evergreen cafe

Has anyone eaten here recently?

I ordered from them today and was very disappointed. We have always enjoyed going there on weekends for dim sum but today I felt that the food quality has decreased, the portions have decreased and the price has gone up. I paid 16.00 $ for one order of fried rice and one order of pork buns. The pork buns were too wet and really tiny compared to what they used to look like. The fried rice was mostly egg and very little other toping. I am hoping this was just a one time slip up. Have other people experienced the same thing?

Nov 21, 2010
Steph648 in Manhattan

Pecan Pie bars

If you could post your recipe when you get a chance that would be great. I can't wait to make the perfectly sweet and chewy bars! Thanks

Nov 21, 2010
Steph648 in Home Cooking

Pecan Pie bars

I should add that I made a pecan pie last year for everyone and it was burnt on the bottom- so I really need a simple but delicious recipe to redeem myself! Thanks

Nov 21, 2010
Steph648 in Home Cooking

Pecan Pie bars

Hi-

I would like to make a dessert resembling pecan pie this year but only a few people enjoy it in our house. We already have enough regular pies planned, so I was hoping to make something perhaps smaller for those that enjoy it.

Does anyone have a good recipe for pecan pie bars? So many recipes I have seen have almost half crust, half filling which seems like a lot of crust to me.

Also, can I make these the monday before thanksgiving (tom.) and then pop them in the freezer?

Thanks

Nov 21, 2010
Steph648 in Home Cooking