TorontoJo's Profile

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What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

Yes, please and thank you!

about 4 hours ago
TorontoJo in Home Cooking

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

Wow. Have you shared that recipe before? Any chance you could point me to the link or copy it here?

about 16 hours ago
TorontoJo in Home Cooking

LEMON PIE TO "EGGY"

I've never found my lemon curd to be too eggy. If you've tried hundreds of recipes, I wonder if you're just sensitive to the flavor of eggs? Have you used zest in your curd? This Ina Garten recipe calls for the zest from 3 lemons and it's very lemony.

http://www.foodnetwork.com/recipes/in...

You can always strain the curd after cooking if you don't want the bits of zest in your final product.

Brunch potluck where all the brunch basics are covered...

I agree with charmedgirl -- veggies! Either a bright green salad of arugula, shaved fennel, and parmesan, or a roasted veggie platter (good at room temp), or steamed or grilled asparagus with a sauce of some sort (hollandaise, yogurt dill, etc.).

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

LOL, thank you! I thought you made peanut butter. :0)

That's what I get for reading too fast!

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

I'm honestly curious -- is there such a thing as non-gluten-free peanut butter?

Mar 25, 2015
TorontoJo in Home Cooking

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

Thanks for the tip!

Mar 24, 2015
TorontoJo in Home Cooking

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

If it makes you feel better, that's not even close to the most butter I've seen in a recipe. Check out this red wine velvet cake from BraveTart:

http://bravetart.com/recipes/RedWineV...

If you count the German buttercream recipe, the entire cake calls for 48 oz. or TWELVE STICKS of butter!

Mar 24, 2015
TorontoJo in Home Cooking

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

Aww, sorry to hear that. Sometimes you just gotta go with all the butter.

Mar 24, 2015
TorontoJo in Home Cooking

Buster Rhino's Toronto Location

FYI, Buster Rhino's new location on College is open as of right now. I wish that team all the best!

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

Oh, I have some almond flour at home. I will try that, thanks!

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

The cookies are really good. Even with the upped salt quantity, I still feel like I wanted a bit more of a salt hit. I don't think I would sprinkle with sea salt as it would ruin the shiny crackly tops. Maybe using salted chopped nuts as a mix in would work.

And there's so little flour that I think I'll try using rice flour to see if I can make these a gluten free treat for GF friends.

Mar 24, 2015
TorontoJo in Home Cooking

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

OK, I will give a pass to oatmeal raisin cookies and cinnamon raisin bread. ;0)

Mar 23, 2015
TorontoJo in Home Cooking

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

Can I just have the rum?

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

In my kitchen, raisins and currants do not belong in baked goods. :0)

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

Ooh, that is gorgeous. I may have to play with adding a chocolate layer next time!

This was my last round of the cake (which I've posted before so you may have already seen them) -- I thought I was being lazy by doing a "no frosting" finish, but arranging the strawberries ended up taking twice as long! :0)

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

I made chocolate brownie cookies yesterday from the Gramercy Tavern dessert cookbook. I used all TJ's pound plus dark chocolate instead of the two chocolates she specifies, plus I tripled the salt quantity to balance the chocolate. And instead of chocolate chips, I used 3/4 c. peanut butter chips and 3/4 c. pecans because I like these a bit more fully loaded. Oh, and I also just melt the butter and chocolate in the microwave.

These are really easy and such an intense two-bite chocolate treat. Here's the base recipe:

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

And going back a week, I made this chocolate malt banana cream pie from Serious Eats for Pi(e) Day. I made a regular pie crust instead of the chocolate crumb crust the recipe calls for. It's intensely chocolatey, so I think I would tweak the pudding a bit next tie to make it lighter and also less thick. The malted chocolate whipped cream was delicious, though!

http://www.seriouseats.com/recipes/20...

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

That's the most wonderful combination, isn't it? I have to make it every strawberry season. RLB's white velvet cake is perfect right out of the fridge. I use a pastry cream instead of whipped cream because I'm a sucker for custard, strawberries and cake. I've never embellished with chocolate, but may have to try after seeing your cake!

Mar 22, 2015
TorontoJo in Home Cooking

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

Dessert parties are the best. I bet your friends were thrilled!

aanyone baking pie today...

It's actually more like 350g flour.

Here's the breakdown I copied from the comments section:

From Kenji:
354 grams flour
25 grams sugar
4 grams salt
284 grams butter
88 grams water (or less if you aren't comfortable with a wetter dough)

From another commenter:
Full recipe, in rounded gram measurements:

* 350 g flour
* 25 g sugar
* 280 g butter
* 2.5 g salt
* 90 g water

Now, in Baker's Percentages to allow for easier scaling:

* 100% flour
* 7% sugar
* 80% butter
* 0.75% salt
* 25% water

Mar 16, 2015
TorontoJo in Home Cooking

Short Ribs "Grilled" on the stove? HELP Last Minute Advice needed

Glad they turned out well for you! I hear ya about the grillin' weather...we're just starting to get a teasing taste of Spring temps here.

Mar 16, 2015
TorontoJo in Home Cooking

National PI(e) Day

You definitely should! I'm pretty sure there are a number of GTA posters here on Home Cooking. breadcrumbs comes to mind. Probably best to post a call for bakers on the Ontario board and take the organizing to email, FB or a google group. Most of my dearest friends (and fellow cooking/baking/eating fiends) are people I met through the Toronto chowhound community. :)

Mar 15, 2015
TorontoJo in Home Cooking
1

Short Ribs "Grilled" on the stove? HELP Last Minute Advice needed

If there is enough liquid to go a third or halfway up the ribs, that's plenty. Once you start the braise, the meat will release some liquid and fat to add to the mix. If you don't have enough liquid, I would add a bit of chicken stock and a splash more of the wine.

Mar 15, 2015
TorontoJo in Home Cooking

Short Ribs "Grilled" on the stove? HELP Last Minute Advice needed

I actually think that would translate quite nicely to a braise. I do a chengdu spare ribs that is nothing but soy, rock sugar, brandy and chiles. Once the meat is done, I like to remove them from the pot and reduce the liquid to a glaze that I then toss the ribs with. I feel like a similar approach could work well for you.

Mar 15, 2015
TorontoJo in Home Cooking

National PI(e) Day

Yep, we do cookie day before Christmas and treat it like a holiday cookie exchange. We do the usual thing and have samples of all the cookies to eat, but have the rest all packaged up ready to take home. It's fun to have friends who are all varying levels of OCD and nerdy! :0)

aanyone baking pie today...

I'm sure it would be fine to leave it out. I might keep 1 T. in there though, just to balance the flavors.

Mar 15, 2015
TorontoJo in Home Cooking

aanyone baking pie today...

The vast majority of recipes are intended to be made by hand. I can't personally recommend any of them, because I pretty much suck at pie dough. It's why I love Kenji's easy pie dough recipe so much. :)

Mar 15, 2015
TorontoJo in Home Cooking

National PI(e) Day

LOL! We also do an annual cookie day, dumpling day, and ice cream day. It's what happens when you have a group of like-minded friends who all enjoy cooking and eating. We even did a choux day last year, but I don't think that one will be a repeat.

National PI(e) Day

I love the crackly top on that!

Mar 15, 2015
TorontoJo in Home Cooking

National PI(e) Day

Thanks, nw! I wasn't planning on posting in a separate thread, so I'll do a quick run down here. I can track down recipes for any of them you'd like, just let me know which ones.

1. My sweet contribution: malted chocolate banana cream pie

From this serious eats recipe: http://www.seriouseats.com/recipes/20...

I made a regular pastry crust (using Kenji's easy pie dough) instead of a cookie crumb crust and I stabilized the whipped cream. Otherwise, I made the recipe as is. The chocolate pudding is a bit firmer than I would like, but the flavor combination is great.

2. My savory contribution: tamale pie

From this serious eats recipe: http://www.seriouseats.com/recipes/20...
Did a bit of a franken recipe with this and the "simple" version he also posted. I also over-browned it when I re-heated it at my friend's house. Pulled it before total disaster struck! It's a delicious recipe.

3. Beef and smoked oyster pie
4. Chinese egg tarts
5. Spiced maple pecan pie with star anise
6. Lamb and sweet potato pie
7. Tourtiere (from the Au Pied du Cochon sugar shack cookbook)
8. Black bottom oatmeal pie
9. Pineapple meringue pie
10. French apple tart
11 & 12. Pear and cranberry pie w/gingersnap crumble
13. Samosa pie
14. Cardamom buttermilk pie
15. Sour cherry pie
16. Nutella tart
17. Chicken pot pie w/biscuit topping
18. Interior shot of the insane meatiness of the tourtiere
19. Interior shot of the tamale pie
20. A not pie PI -- chocolate mochi cake that had been baked in a Pi pie plate and inverted (hence the backward Pi)