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Graham Cracker Crust?

No!! My recipe is:

* 1.5 cups graham cracker crumbs, 1/2 cup ginger snaps
* 8 tablespoons (1 stick) unsalted butter, melted
* 1/8 teaspoon ground cinnamon
* 1 large egg, lightly beaten

To make the crust, combine the graham cracker crumbs, ginger snaps, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.

Nov 19, 2012
jbenson in Home Cooking

Cornbread Stuffing and Pie Dough?

perfect.... I think I will make the cornbread tomorrow and prep the rest of the ingredients on wednesday and compile it and bake on thursday...

Nov 19, 2012
jbenson in Home Cooking

Sweet Potato Gnocchi Dough?

They might be called something else but the guy at whole foods called them that....I think it is also called a Garnet Yam...it is just more deeper purple on the outside and yellow instead of orange on the inside. They are more starchy so you don't need nearly as much flour, which when making Gnocchi you want as little flour as possible...

Nov 19, 2012
jbenson in Home Cooking

Graham Cracker Crust?

That is what I meant - I am making/baking the crust first and then adding the filling and baking it all together - Pumpkin Pie...just trying to figure out how far in advance I can make/bake the crust? And if I need to refrigerate it after it's made..

Nov 19, 2012
jbenson in Home Cooking

Graham Cracker Crust?

awesome...so I can make it today even and assemble and bake it to completion on wednesday?

Nov 19, 2012
jbenson in Home Cooking

Cornbread Stuffing and Pie Dough?

could I bake the bread TODAY, refrigerate it and then make the stuffing on thursday morning and then reheat?

Nov 19, 2012
jbenson in Home Cooking

Graham Cracker Crust?

Hi All,
Does anyone know if I can make a Graham Cracker crust up to 2 days before I make the pie filling and bake the pie?
If so, do I refrigerate it?
THanks!

Nov 19, 2012
jbenson in Home Cooking

Sweet Potato Gnocchi Dough?

Excelllent...One more thing to note - you want to use Japanese Sweet Potatoes for this recipe - they are drier and starchier...they are more purple with a yellow inside...

Nov 19, 2012
jbenson in Home Cooking

Sweet Potato Gnocchi Dough?

It is a Giada recipe....I had a hard time with it the first time because it can be really sticky but the trick is to really drain the ricotta and make sure the sweet potato is fully cooled so it is more dry.
Makes 6-8 servings
Ingredients For the Gnocchi: 2 pounds sweet potatoes 2/3 cup whole milk ricotta cheese (drained) 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Maple Cinnamon Sage Brown Butter: 1/2 cup unsalted butter (1 stick)
20 fresh sage leaves 1 teaspoon ground cinnamon 2 tablespoons maple syrup 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

Directions

For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi. When all Gnocchi are done, transfer to serving bowl.

For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter by pouring the sauce over the Gnocchi. serve immediately.

Nov 17, 2012
jbenson in Home Cooking

Sweet Potato Gnocchi Dough?

Totally true - thank you!!!

Nov 17, 2012
jbenson in Home Cooking

Sweet Potato Gnocchi Dough?

So I can make it monday and just flour it after cutting/shaping it, put it in a freezer bag and into the fridge?
If I make it tomorrow (sunday) would I have to freeze it? I am making the entire meal so I am trying to prep as much as possible ahead of time...
Thanks!!

Nov 17, 2012
jbenson in Home Cooking

Jacques Torres Chocolate Mouse to Make in Advance?

So I am making this recipe for Thanksgiving Dessert inside chocolate cups...
Anyone know how far in advance i can make the mousse? The recipe is below:

* makes 6-8 servings
* 1 quart heavy or whipping cream
* 14 ounces bittersweet or DARK chocolate, melted
DirectionsWarm/Melt Dark Chocolate to 120 degrees. Whip the cream to soft peaks and add about 1/3 into chocolate. Fold gently with a rubber spatula until mostly incorporated. Mix the remaining chocolate into the whipped cream. Mix only until combined, as you will deflate the cream if you overmix. Place the mousse in a largepastry bag and pipe into decorative serving cups.

Nov 17, 2012
jbenson in Home Cooking

Cornbread Stuffing and Pie Dough?

Hi All,
I am making Cornbread stuffing and thought I would make the cornbread on monday and make the stuffing wednesday to serve on thursday....does anyone know if that is okay to do and if so, what is the best way to store the cornbread for the two days?
I am also making a Salted Caramel Apple Pie and making an all butter crust for it - can I make the pie dough on monday, refrigerate it and turn it out and make the pie on wednesday?
Thanks so much!!!

Nov 17, 2012
jbenson in Home Cooking

Sweet Potato Gnocchi Dough?

Hi All,
So every year I make Sweet Potato Gnocchi with Brown Butter Sage Sauce for Thanksgiving - but I always make it right before dinner. This year I am making the WHOLE dinner and fear I won't have time to do it all....
So my question: for a Gnocchi made of Sweet Potato, Ricotta and Flour - can I make the dough, cut it and shape it the day before and refrigerate it, or two or three days before and freeze it raw?
Anyone know?
Thanks so much!!!

Nov 17, 2012
jbenson in Home Cooking

Caramel: correct temp?

thank you soooo much Babette!!! I'm going for it!! Happy T-Day to you!!

Nov 25, 2010
jbenson in Home Cooking

Quick Pie Question

that's kind of what I thought, but wanted to be sure! Thank you and Happy T-Day!!!

Nov 25, 2010
jbenson in Home Cooking

Quick Pie Question

Making pie for the first time and the dough is good so far!! Does anyone know if you are supposed to grease/spray the pie pan before putting in the dough?

Nov 25, 2010
jbenson in Home Cooking

Caramel: correct temp?

thank you!! i'm making a salted caramel apple pie and I am afraid of burning the caramel as I've never made it before....
You might then know this too as I've never made a pie before: do I spray/grease the pie pan before putting in the pie dough?

Nov 25, 2010
jbenson in Home Cooking

Caramel: correct temp?

Hi All,
Does anyone know what temperature the thermometer should read when you are making caramel so that you know when it is ready?

Nov 25, 2010
jbenson in Home Cooking

Simple Toffee Recipe?

Hi All,
Does anyone have a good simple toffee recipe.... I need to make just plain toffee without nuts or chocolate..

Nov 24, 2010
jbenson in Home Cooking

Butternut Squash Skin Removal Question

Hi All,
I am doing a recipe where I am roasting butternut squash and apples with a balsamic glaze and the recipe calls for cubing the squash but it doesn't mention how to remove the skin when it is raw in order to cube it and roast it.
Does anyone have any good tricks for cubing butternut squash and removing the skin prior to roasting?

Nov 23, 2010
jbenson in Home Cooking

Pie Crust Question

Yay! Thank you all for your repsonses, you have helped me GREATLY!!

Nov 23, 2010
jbenson in Home Cooking

Pie Crust Question

Okay two questions:
1. For a 2 crust butter pie crust should I use shortening AND butter or one or the other?
2. Can I make the crust the day before and refrigerate it and roll it out the day of?

Nov 23, 2010
jbenson in Home Cooking

Chocolate Bark question

wonderful!! I will try it!!

Nov 21, 2010
jbenson in Home Cooking

Chocolate Bark question

do you have any good tricks for tempering? I heard something about doing it in the microwave for 30 second intervals.... is that something that works?

Nov 21, 2010
jbenson in Home Cooking

Chocolate Bark question

Great! Yes, I bought good quality chocolate from Belgium. Last time I didn't temper it and i kept it in the freezer until I served it - maybe that was the problem....

Nov 21, 2010
jbenson in Home Cooking

Chocolate Bark question

Does anyone know if I need to temper the chocolate to make chocolate bark to prevent it from melting once it has set? Every time I make bark it always melts in my fingers when i eat it or serve it...

Nov 21, 2010
jbenson in Home Cooking