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What are you baking these days? November 2014 edition (part two)! [old]

For me, it will depend on what DH thinks - there was a little too much filling for the shell so I baked the extra in custard cups (and already ate one so I know how it tastes). If he's just "eh" about it I'll go back to the simpler versions. But I loved it.

Nov 27, 2014
lesliej in Home Cooking

What are you baking these days? November 2014 edition (part two)! [old]

Oh - I made that cake last month (didn't post it) and it looked exactly like yours. I really enjoyed it! And, of the various apple cakes I made that were somewhat similar, this one seemed to hold up well after a few days without the cake part becoming soggy.

Nov 27, 2014
lesliej in Home Cooking

What are you baking these days? November 2014 edition (part two)! [old]

Well, the CI pie took much more time (and many more bowls) than your average pumpkin pie, but I have to say the flavors are definitely more concentrated and interesting than what I've been used to.

Nov 27, 2014
lesliej in Home Cooking
1

What are you baking these days? November 2014 edition (part two)! [old]

I made CI's vodka pie crust today (which will be used for their Pumpkin Pie) and was so inspired by those of you who give pie crusts as gifts that I made a second 9" crust for a friend. I did line a disposable aluminum pie pan with it and froze it as I don't think she even owns a rolling pin, but I do know she likes pecan pie and will hopefully enjoy baking one with her crust.

Nov 25, 2014
lesliej in Home Cooking
1

What are you baking these days? November 2014 edition (part two)! [old]

I love that book. It's what got me started on her Meringue Mushrooms that I've now made for the past 20 years or so!

Nov 24, 2014
lesliej in Home Cooking

Your Thanksgiving Menu for 2014

Just checked my copy of the recipe - I did make a note to use only 1 1/3 cups port (but whether I did exactly that or not I can't say for sure) and to simmer for a little longer than the 10 minutes called for. I also throw in a cinnamon stick along with the rosemary. I don't recall the sauce being overwhelmed by the wine (I wouldn't have cared for it if it did); just a balance of sweet/tart/savory.

Nov 22, 2014
lesliej in Home Cooking

Your Thanksgiving Menu for 2014

It looks like it will be just the two of us as my SIL (who lives almost four hours away) had to move dinnertime to 5pm, and we don't want to stay overnight. So, I think I'll try Ina's Herb Roasted Turkey Breast:

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

and these Brussel Sprouts with Shallots and Wild Mushrooms:

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

I'll definitely make a small pan of CI's Cornbread & Sausage Stuffing (tried & true), and either the Cranberry Sauce w/Figs mentioned above (delicious) or this Cosmopolitan Cranberry Sauce which is also wonderful:

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

Thinking of sweet potato pie for dessert.

Nov 22, 2014
lesliej in Home Cooking

can you replace butter with Crisco shorting in gluten free ginger bread dough.

I was just researching this myself and came across this link you may find helpful:
http://www.finecooking.com/item/26702...

Nov 20, 2014
lesliej in Home Cooking

What are you baking these days? November 2014 edition (part one)! [old]

Ugh - I tried this recipe last night and it was a complete disaster. The dough was too wet, and I wasn't sure how much more (if any) flour was supposed to be added. The shape of the naan was ok, and finishing the soggy-in-the-middle pieces over the gas flame did give them a nice browning, but the finished product just wasn't edible!

Nov 19, 2014
lesliej in Home Cooking

Washing chicken poll?

Same here - I used to, but not anymore.

Nov 18, 2014
lesliej in Home Cooking

Need some interesting EASY chicken recipes

Chicken breasts with roasted lemons:
http://www.delish.com/recipefinder/ch...

I really love it - it's quick, and the lemon flavor is wonderful.

And, another recipe, this one for bone-in chicken breasts, Spiced Roast Chicken Breast:
http://www.epicurious.com/recipes/foo...

Nov 11, 2014
lesliej in Home Cooking

What are you baking these days? November 2014 edition (part one)! [old]

I've had this naan recipe saved for awhile (but have never made it) where you cook it first in a skillet, then finish over an open flame.

http://www.saveur.com/article/recipes...

Nov 11, 2014
lesliej in Home Cooking

What are you baking these days? November 2014 edition (part one)! [old]

Be kind to yourself & make the pie the day before! Also, I agree with brushing egg white on the bottom crust (whenever I remember to do this step it seems to help). Try 400 for first 8-10 minutes or so then turn temp back down to 375.

Nov 08, 2014
lesliej in Home Cooking

What are you baking these days? October 2014 edition, part two!

Just to let you know, I placed my order Monday, Dec. 3rd, and received it yesterday, so the turnaround is indeed quick. Also, when I called them with a question about a product during my online shopping they immediately transferred me to a baking representative who was extremely helpful.

What are you baking these days? November 2014 edition (part one)! [old]

So glad you found a link!

Nov 05, 2014
lesliej in Home Cooking

What are you baking these days? November 2014 edition (part one)! [old]

Thanks - they do bake up nicely. And wow, that ginger! Sort of like Alice Medrich's ginger cookies in muffin-form.

Nov 05, 2014
lesliej in Home Cooking
1

What are you baking these days? November 2014 edition (part one)! [old]

I recently bought a copy of The Breakfast Book by Marion Cunningham and made the Bridge Creek Ginger Muffins. Just loved how assertive the ginger flavor was in these.

What are you baking these days? October 2014 edition, part two!

I appreciate this info as well - I need Guittard jimmies for the Bourbon Balls I plan on making for the holidays so I'll order from them.

Oct 31, 2014
lesliej in Home Cooking

What are you baking these days? October 2014 edition, part two!

I just looked at Jacques Torres's recipe for Pithiviers from Dessert Circus. His oven temperature, using his quick puff pastry recipe (I've always made it with store-bought), is 350 degrees. He also has you chill the Pithivier for at least an hour before baking. So maybe the temp did have something to do with it? (Just a thought from an amateur baker - your artistry with the pastry is beautiful!).

Oct 26, 2014
lesliej in Home Cooking

What are you baking these days? October 2014 edition, part two!

I needed to come up with an idea to finish off the two 6" Golden Grand Marnier cake layers I froze last month (a surprise birthday cake for a friend who appreciates sweets in moderation - I didn't want to present her with the full-size bundt cake). So, I spread a bit of pastry cream between the layers (lightly flavored with a bit more Grand Marnier), and iced the top and sides with dark-chocolate ganache. Kind of in the style of Boston Cream Pie. It looked nice with the smooth icing, and luckily the pastry cream was a success, but I do hope she'll tell me how she liked it!

Oct 24, 2014
lesliej in Home Cooking
1

What are you baking these days? October 2014 edition, part two!

I made both the Bolzano Apple Cake and Marie-Helene's Apple Cake over the last few days. Each were lovely - the Bolzano uses sliced apples which bake in a minimum of batter, resulting in a custard-y texture. The Marie-Helene calls for chunks of apple also mixed with minimal batter, but without the custard effect - just apples held together with the slightest bit of cake.

Hard to decide which one I preferred...I might give the Bolzano a slight edge as it's flavored with a vanilla bean and I was lucky enough to have an enormous one. The MH uses dark rum which is also nice, but seems to fade away over time (both are best the day they're made, IMO).

A suggestion regarding the Bolzano recipe - I used the NYT's version which has you line a square baking pan with foil then buttering it, but it was not easy at all to pull the foil away from the finished cake. I should have used a springform instead.

The Bolzano recipe:
http://www.nytimes.com/2004/10/27/din...
The Marie-Helene recipe:
http://www.epicurious.com/recipes/foo...

What are you baking these days? October 2014 edition, part two!

This is my absolute favorite peanut butter cookie because it's thick and chewy, and reminds me of what you would find in a bakery. I would think it would freeze beautifully. It comes from The Dessert Bible but I found a link. The differences: the original recipe from the book uses 2c packed light brown sugar (vs. 1 1/2 brown + 1/2 c. white), and uses 1c extra-crunchy peanut butter (vs. 1c. creamy). The book also has you grind the cup of roasted peanuts till they resemble breadcrumbs and then add them gently to the dough as the final step, rather than grinding them with one cup of the flour (use the entire 2 1/2c. flour when mixing the dry ingredients together). And chill the dough for 2-3 hours. Whew! But they are excellent.
http://downrightdelish.wordpress.com/...

Oct 15, 2014
lesliej in Home Cooking
1

What are you baking these days? October 2014 Edition, Part One [old]

I made the Morning Maple Muffins which nothingswrong recommended a couple of months ago, and I definitely share her enthusiasm! After taking a bite I immediately thought of how much they tasted like pancakes with maple syrup, and sure enough that's how the intro to the recipe describes them. Here it is again:
http://www.tasteofhome.com/recipes/mo...

Ann Arbor Michigan

The place is very casual (stand in line to order, eat on long picnic tables) but Frita Batidos has excellent Cuban "street food". The chef/owner is Eve Aronoff. Full bar.
http://www.fritabatidos.com/

Oct 12, 2014
lesliej in Great Lakes

What are you baking these days? October 2014 Edition, Part One [old]

Thanks, as it's a coincidence that I just came upon it myself when perusing additional links to the Bolzano Apple Cake. A blogger made them both and was doing some comparing. I'm going to do the same and whichever I like better will be a Thanksgiving dessert.

Oct 11, 2014
lesliej in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

Is this Marie-Helene's Apple Cake?

Oct 10, 2014
lesliej in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

The Chocolate-Whiskey cake looks similar to Maida Heatter's 86-Proof Chocolate Cake which I frequently make - I'll have to try this NYT version and also try a berry sauce.

Oct 10, 2014
lesliej in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

Oh wow - that looks (and sounds) SO good!

Oct 10, 2014
lesliej in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

Ok - sorry about the Plum cake (and the not sharing recipes thing). My situation was similar to walker's. Everyone was overly-enthusiastic about handing out their recipes back in the day, but I didn't have the time or the inclination to do much cooking.

Oct 09, 2014
lesliej in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

I think the Plum Torte tastes better the second day - let me know what you think. Your CCC project sounds like fun - I sort of know what you're going through... my aunt made the best gingerbread cookies (and I unfortunately never asked for the recipe), and I have yet to duplicate them.

Oct 08, 2014
lesliej in Home Cooking