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What are you baking these days? July 2014 Edition, Part 1!

I make meringue a few times a year and am always on the lookout for tips - I recently found this discussion and learned some new things:
http://baking911.com/quick-guide/how-...

Jul 07, 2014
lesliej in Home Cooking
1

What are you baking these days? July 2014 Edition, Part 1!

http://www.food.com/recipe/chewy-suga...

This recipe link says 12 cookies per sheet, but my advice would be to just space them 2" apart or so.

Jul 04, 2014
lesliej in Home Cooking
3

What are you baking these days? July 2014 Edition, Part 1!

Chewy Sugar Cookies from CI's Revolutionary Recipes, decorated for Independence Day. Nice little cookie - crispy on the outside and chewy on the inside, just as advertised! Great flavor, too, especially using Penzey's double-strength vanilla.

Jul 04, 2014
lesliej in Home Cooking
1

What are you baking these days? June 2014 edition, part 2! [OLD]

I've tasted the Barefoot Contessa's raspberry cheesecake and it is indeed fabulous!

Jun 27, 2014
lesliej in Home Cooking

ISO cake recipe from Bon Appetit 1994?

It isn't in the May '94 issue, but in the June '94 there is a "Lemon Wedding Cake with Blackberry Sauce". It is the cover recipe, and is decorated with roses, but from what I can tell the layers are baked in round cake pans, not cut from a sheet cake. It also is not on the Epicurious site, but I learned from further digging that it is in the The Bon Appetit Cookbook, and a blogger made the recipe into cupcakes after cutting the recipe in 1/2 (and I do understand this may not be the recipe you are looking for, anyway!)

http://www.mariasundaysuppers.com/201...

Jun 26, 2014
lesliej in Home Cooking

What are you baking these days? June 2014 edition, part 2! [OLD]

Rhubarb Pie with a leaf lard/butter crust. Found the leaf lard locally, and the crust was absolutely the flakiest I've ever made (it's a bit trickier to work with than shortening, but well worth it).

Jun 23, 2014
lesliej in Home Cooking
4

What are you baking these days? June 2014 edition, part 2! [OLD]

I made the Valencia Orange & Cheese Flan I reported on when Gran Cocina Latina was COTM in January. At that time I thought I could get by without using a water-bath in my convection oven (I didn't even think of using magic cake strips discussed above!), and although the flan had a fabulous taste it took a bit of work to unmold it. Using a water-bath greatly improved the results, as it baked much faster, and released perfectly. I also suggest blending the cream cheese with the sweetened condensed milk before beating in the eggs. As before, I didn't make the accompanying sauce - the flavors used when steeping the milk (star anise, cinnamon, orange peel, vanilla bean) as well as the caramelized topping seemed to be enough. So glad I found the recipe online; I highly recommend it!

http://bookpage.com/the-book-case/128...

Jun 19, 2014
lesliej in Home Cooking
1

What are you baking these days? June 2014 edition, part 1! [through June 14, 2014]

I'm sure you will enjoy it - the cake's texture provides a nice balance to that (addictive) streusel.

Jun 11, 2014
lesliej in Home Cooking

What are you baking these days? June 2014 edition, part 1! [through June 14, 2014]

I used the recipe from her book but found one online where the blogger adds fruit between the streusel and the cake - sounds like an idea I may try next time.
http://breadchick.blogspot.com/2008/0...

Jun 11, 2014
lesliej in Home Cooking

What are you baking these days? June 2014 edition, part 1! [through June 14, 2014]

Made another Carole Walter recipe - the Butter Crumb Coffee Cake. I see why so many here enjoy it - the streusel is fantastic! (and the ratio of streusel topping to cake is perfect).

Jun 11, 2014
lesliej in Home Cooking
1

What are you baking these days? June 2014 edition, part 1! [through June 14, 2014]

I will do that (although I'm sure the texture of my cake had more to do with the baker :) ).

Jun 06, 2014
lesliej in Home Cooking

What are you baking these days? June 2014 edition, part 1! [through June 14, 2014]

Very beautiful!! In fact, the Scarlet Empress brings back memories of a dessert I made from an old issue of Bon Appetit (must have been as far back as the late 70's, I believe), called "French Pinwheel Cake". It also called for raspberry-jam filled cake slices, and the filling was a bavarian cream. I remember my cake ending up a bit tough and being thankful it soaked up some of the cream (there was also a raspberry sauce, which helped!). I really need to dig-up that recipe and try it again because I love your idea of using ganache to fill the jelly roll.

Jun 05, 2014
lesliej in Home Cooking

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

I baked Chocolate Chip Banana Cupcakes with Peanutty Buttercream for my daughter's birthday. I stumbled upon the recipe en route to looking up something else, and have now made them twice with great results. Fast, fun and not just for "the guys", even though they're apparently from "The Butch Bakery Cookbook".
http://jillbuker.blogspot.com/2011/10...

May 29, 2014
lesliej in Home Cooking

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

LOVE those brownies!

May 26, 2014
lesliej in Home Cooking
1

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

Orange zest does sound like a nice way to change it up - I think I'll try that next time, too.

May 25, 2014
lesliej in Home Cooking
1

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

I really need to make these after reading your recommendations - I own the book but have never tried them (must get it out of my head that the recipes are only for Christmas!).

May 24, 2014
lesliej in Home Cooking

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

We loved it! My daughter noted immediately that it was made without almond paste (she has obviously eaten more almond cakes than I have) and thought the texture was wonderful. It also seems to keep well - there's about 1/4 left and it still tastes so fresh.

May 22, 2014
lesliej in Home Cooking

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

Been thinking about the Cook's Illustrated Almond Cake that Buttertart mentioned...so I found what I think might be the recipe on the CI site and baked it today in anticipation of my daughter's return for summer break (also have the NYT's CCC dough resting in the fridge). The almond flavor is wonderful and I love that it has lemon peel throughout. Very moist, as well. I was able to access the CI link to the recipe without being a member (so far, anyway!):
http://www.cooksillustrated.com/recip...

May 20, 2014
lesliej in Home Cooking
1

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

My son's girlfriend is vegan and I'm sure she would appreciate this recipe (they look delicious!) so I sent the link along to her. Thanks!

May 18, 2014
lesliej in Home Cooking

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

I think you'll love it! It does take awhile to cool (the interior is somewhat fudgy - make sure your cake tester does have moist crumbs attached), but the wait is worth it.

May 17, 2014
lesliej in Home Cooking

What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]

Wish I hadn't waited so long to make the Torta Barozzi from The Splendid Table - the flavor & texture are incredible (the hardest part was creating the stencil!). The recipe links all show slightly different quantities of the ingredients vs. those from the book (which I used), so I'm posting one along with the "correct" amounts of the following (in order):

http://www.food.com/recipe/torta-baro...
2T xxx sugar, 3T cocoa (not Dutch process), 3 1/2 T peanut butter, 5 1/2 oz bittersweet chocolate, 1/2 oz. unsweetened chocolate, 1 1/2 T instant espresso powder, 1 1/2 tsp. dark rum, 1 tsp. vanilla.

May 17, 2014
lesliej in Home Cooking
3

What are you baking these days? May 2014 edition, part 1 [Through May 14, 2014]

These do look great - I'm always impressed with homemade crackers!

May 11, 2014
lesliej in Home Cooking

May 2014 COTM - My Bombay Kitchen: Sweets and Desserts/Drinks

I don't think putting your springform on a sheet pan would make much of a difference (?). And now that I think about it, I do remember checking the butter to make sure it was room temp before I added it (you're right - it wouldn't have been a bad idea for the recipe to address that). Oh well, maybe it's just my oven, as I seem to be the only one who experienced a shorter baking time.

May 10, 2014
lesliej in Home Cooking

May 2014 COTM - My Bombay Kitchen: Sweets and Desserts/Drinks

Still pondering the difference in baking times - the only other thing I can think of that *might* make a difference is the step of beating the eggs & sugar...I beat mine for at least 5 minutes (probably more like 7) with a stand mixer. In addition, my springform pan is somewhat dark in color. Oh well, in the end I do agree that it earns the designation of Favorite!

May 10, 2014
lesliej in Home Cooking

May 2014 COTM - My Bombay Kitchen: Rice and Dal/Vegetables

It really was, thanks; to me, it was one of those "worth the price of the book" recipes!

May 07, 2014
lesliej in Home Cooking

May 2014 COTM - My Bombay Kitchen: Soups/Eggs/Salads

Carrot and Raisin Salad, p. 216

This was a nice change from the sweet, mayo-based carrot salads I usually make, and is simple to prepare. I stayed pretty true to the recipe, with the exception of using minced habanero chiles as the green ones I bought weren't hot enough (maybe they were small jalapenos?). Anyway, shredded carrot is tossed with the chiles, raisins (I used golden), chopped fresh coriander, lime juice and honey. Grated coconut is optional, but my local Asian market carries it (and it tastes incredibly fresh) so I was able to add it to the mix. The ingredients can easily be adjusted to taste, but I found the recipe's proportions to be pretty much on the mark for me. And I really liked using the habanero in this (just chopped 1/2 of it or so) as I find they have more of a "fruity" heat than green chiles. This sweet/hot/tangy salad accompanied my dinner of grilled salmon and the Caramelized Fried Rice on page 168, and I will definitely be making it again this summer to pair with other grilled meats and fish.

May 07, 2014
lesliej in Home Cooking

May 2014 COTM - My Bombay Kitchen: Rice and Dal/Vegetables

Caramelized Fried Rice, p.168

Wow! Incredible recipe - I even thought I was burning all the spices when caramelizing the sugar but the results were perfect!

I made the full recipe, using close to 3 cups of basmati rice and shallots rather than onion (I also did not rinse or soak the rice - it was Mahatma brand). It made gobs, which was a good thing as it was so addicting (and it's great to have leftovers). To begin, cumin, cloves, cinnamon sticks, cardamom pods and peppercorns are sauteed in a saucepan to release their flavors, chopped shallots/onions are added, then sugar. Stirring must be continuous at this point while the sugar caramelizes (it just takes a few minutes - it was kind of hard to judge but the mixture gradually turns a darker brown). Salt is then added, then the rice and water. The finished rice has flecks of seeds running through it and is a very light golden brown. It's only mildly sweet - the sugar and spices balance out beautifully. I served this with grilled salmon, and the Carrot and Raisin Salad on page 216. Fabulous dinner.

May 07, 2014
lesliej in Home Cooking

May 2014 COTM - My Bombay Kitchen: Fish and Seafood/Meat and Poultry

One Hundred Almond Curry, p. 142

Walker did such a nice job with the description of this dish and provided such a great photo that I'll just mention the few things I did with it.

To save a little time I made the masala the day before, grinding the spices in my Braun coffee grinder, (now my designated spice grinder!) omitting the white poppy seeds, and only using 6 red chiles (kinda afraid of the heat). But as walker mentioned, there is plenty of sauce to mellow out the chiles so I actually ended up adding some dried red pepper flakes when the dish was finished. I used eight skin-on, bone-in chicken thighs, but I could have easily browned four more to add to all of that sauce. I did use a bit of prepared tamarind sauce at the end, which balances the richness of the dish, but lime juice would work just as well. The sauce does thicken overnight, but next time I may do what walker suggests and use less coconut milk, or less water (allowing more curry flavor to shine through). Also good to have walker's opinion on the white poppy seeds; I probably won't go to the trouble of looking for them.

A great dish with great curry flavor, which is even better the next day.

May 04, 2014
lesliej in Home Cooking

May 2014 COTM - My Bombay Kitchen: Sweets and Desserts/Drinks

So true - didn't think of either of those points. I'm also a little spoiled in that just down the road is a shop that sells bulk spices so it's always been easy for me to pop in and buy a little of this and a little of that.

May 04, 2014
lesliej in Home Cooking

May 2014 COTM - My Bombay Kitchen: Sweets and Desserts/Drinks

Yes - in fact I just cracked open one of my green cardamom pods that I bought in preparation for another MBK recipe and saw that there are maybe 6-8 seeds? So, I would say you might be better off buying the seeds. Too labor intensive to crack open that many pods, anyway!

May 04, 2014
lesliej in Home Cooking