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A look back, what restaurant or bar do you wish was still around? [Detroit area]

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Normandie
Golden Mushroom

about 4 hours ago
lesliej in Great Lakes

What are you baking these days? August 2014 Edition, Part 2

I've made the smitten kitchen recipe as well as a recipe from another link which calls for less sugar (3/4 c.vs 1 cup...SK does note the fact there are different versions out there), which I liked a bit better. Have also used regular black plums, cutting them into large crescents and arranging them in a spiral pattern on the batter. Any which way, it's a fabulous cake!

about 13 hours ago
lesliej in Home Cooking
1

Too much corn on the cob! Help me use it!

Oh yes - that Corn Maque Choux recipe is wonderful.

Aug 28, 2014
lesliej in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

Appreciate it - thanks!

Aug 28, 2014
lesliej in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

Thanks - and honestly, I just followed the recipe directions exactly: weighing the flour & butter, using my KA mixer for the crust, turning it out directly on the counter with no extra flour to work it (I used a large spatula rather than a bench scraper),etc., and was so relieved when it handled like a champ. I did need to add a bit more sugar to the fruit, and my quarter cup flour to thicken was "heaping", just in case. And thankfully the dough didn't tear at all when folding it up around the fruit (just leave it out of the fridge for a few to let it become pliable). Because the juice may leak out, go with her recommendation of baking on parchment.

Aug 28, 2014
lesliej in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

Blueberry-Lemon Galette. A friend from Boston sent me this recipe by Joanne Chang because she knows I have enjoyed baking from Flour. I used our local blueberries and had a couple of peaches from our area too, so I threw them in. The pastry is a dream to work with.

http://www.finecooking.com/recipes/bl...

What are you baking these days? August 2014 Edition, Part 2

Just here to say I made this tart yesterday - thanks for the link. It was divine!

Aug 23, 2014
lesliej in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

Thanks for these tips, Caitlin - I really need focus on my technique next time. I think since I always wait till the last minute to make biscuits (to make sure they're hot out of the oven) I wind up feeling rushed and lose some concentration.

Aug 20, 2014
lesliej in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

Wow - this is an interesting (and timely) post for me because I recently tried making Marion Cunningham's cream biscuits. They are pretty much the same as the super simple but she uses regular flour & baking powder vs. the self-rising. I thought I would have more biscuit success by not having to deal with butter, but I wasn't impressed by how they turned out. Reading through these comments, however, has pretty much convinced me that my problem is not having a light enough touch when mixing and forming.

Aug 19, 2014
lesliej in Home Cooking
1

What are you baking these days? August 2014 Edition, Part 2

I used the Goya brand when I made Tartine's Passion Fruit & Lime Bavarian, and it worked just fine. It was more tart than I imagined it would be, but I've never tasted fresh passion fruit. I was about to drive out of my way to purchase the much more expensive Boiron brand puree, but then I found Goya's in my local Latin grocery.

Aug 17, 2014
lesliej in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

My daughter was home last week before heading back off to college and we made Flour's Cornmeal Lime Cookies. She was so impressed she took the recipe with her so she could make them for her BF. We also made the delicious Plum Torte from Marian Burros.

Aug 16, 2014
lesliej in Home Cooking
1

What are you baking these days? August 2014 Edition, Part 1 [old]

Another reliable spray is Bak-klene which I buy at Williams-Sonoma. It's a bit pricy, however, so I may try the Wilton.

Aug 16, 2014
lesliej in Home Cooking

What are you baking these days? July edition, part 2! [old]

Thanks! My kids frequently mention the arepas bars they are fortunate to live near, so I thought I would learn how they're made so I can serve them when everybody's home.

Jul 30, 2014
lesliej in Home Cooking

What are you baking these days? July edition, part 2! [old]

The second & third of these Youtube videos were quite helpful:
http://www.tvlesson.com/video/21042_h...

What are you baking these days? July edition, part 2! [old]

My first attempt was a big fail, but after discovering it's all in the technique I successfully made a batch of Arepas. We filled them with shredded pork.

Jul 29, 2014
lesliej in Home Cooking
1

What are you baking these days? July edition, part 2! [old]

I really need to try these - it was one of the half-dozen or so recipes I copied from the cookbook when I had it out of the library. So far I've only made the banana bread, which was delicious.

Jul 22, 2014
lesliej in Home Cooking

What are you baking these days? July edition, part 2! [old]

Thanks - you've sold me!

Jul 18, 2014
lesliej in Home Cooking

What are you baking these days? July edition, part 2! [old]

Since I have a weakness for cheesecake I checked out Junior's cookbook on Amazon, and saw the directions for that sponge crust using their "look inside" feature. Definitely more work than a crumb crust but it looks delicious. I may have to own that book!

Jul 17, 2014
lesliej in Home Cooking

The caramel part of creme caramel, too hard

The longer the flan is left to chill in the refrigerator the better - the caramel has more time to liquefy into the custard. I always make my flan early in the day for that night, or the night before.

Jul 17, 2014
lesliej in Home Cooking
1

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

The finished cake! B-day boy loved it!

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

Thanks - I will! Especially since the process of slicing and filling the cake layers went smoothly and I won't end up having to turn it into a trifle :)

Jul 12, 2014
lesliej in Home Cooking
1

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

I baked Tartine's Lemon Chiffon Cake today, step one of what will hopefully be a successful Passion Fruit and Lime Bavarian for my husband's birthday on Sunday. Tomorrow I'll cut it into layers and fill with the bavarian cream, refrigerate it overnight, and frost with the whipped cream and coconut flakes Sunday. The cake sunk just the tiniest bit in the center but I think it will be fine.

Jul 11, 2014
lesliej in Home Cooking
2

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

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-...

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

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.

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

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).

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