AnnieWilliams's Profile

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Cast iron mold

Yeah I was wondering because I've never baked in cast iron before. It's probably one of those things that's better in theory than in application haha. Maybe I will clean it and give it a try sometime.

Jun 23, 2014
AnnieWilliams in Home Cooking

Cast iron mold

I went to a flea market today and picked up one of these:

https://www.etsy.com/listing/75702749...

I thought it was cute but I've never baked in cast iron before. It needs to be cleaned and seasoned again because it looks a little rough.

What can I bake in this? I had envisioned little gingerbread cakes at Christmas that I could put in my gift boxes, but not sure of a good recipe because the ones I have are cookies.

Jun 21, 2014
AnnieWilliams in Home Cooking

Seedless blackberry pie?

Thank you for all your replies.

I'm glad the pie turned out well!

So after much deliberation, I settled on a blackberry jam tart. I had a coupon from Michael's and I decided to buy a three pack of Wilton tart pans (hey, any excuse to buy new bakeware!).

The irritating thing is that we received an email from him last night and he said he was making dessert today. This guy is very eccentric so I should have expected this to happen, but I have thought about this so much over the last week and I could have been thinking about something more exciting to bake, haha.

Well, we have some ideas for next time and for anyone else who might be looking for a seedless fruit pie recipe!

Jun 07, 2014
AnnieWilliams in Home Cooking

Learned from experience?

I learned a lot about cooking when I was a kid watching cooking shows (back when they were REAL cooking shows, not stupid reality TV). I also watched a lot of Great Chefs when I was in college.

My grandma taught me a lot, but her cooking was a little unorthodox. She is Irish, so she boils everything. But I did learn how to substitute ingredients from her (there were many Thanksgivings where orange juice and ginger ale ended up in the sweet potatoes). She isn't much of a baker, but she is a damn good cook.

My advice is to learn one thing and cook it well, then move on to the next thing.

I think everyone needs to know how to cook their favorites. Like for me, roasting a chicken, making a good beef stew or beef burgundy, cooking a good piece of fish (which I still suck at) are important. I wouldn't really focus on things that you won't eat that often or things just meant to impress people. I think for the most part people really appreciate classics that are cooked well.

FYI I LOVE coconut shrimp! Next time squirt a little lime juice over it!

Jun 05, 2014
AnnieWilliams in Home Cooking

Seedless blackberry pie?

I like the idea of the crostata using the seedless jam. I'm going to go out today and see if I can find a tart pan, if not, then I will rig up something. I'm tired of stressing about this but it's in my nature haha.

I do have a Costco membership and I will definitely check there for the berries.

You guys are great to give me all these suggestions!

Jun 05, 2014
AnnieWilliams in Home Cooking

Seedless blackberry pie?

Roland, are we kindrid spirits? :) I often find myself lying in bed thinking about "Frankensteining" recipes together and how to improve on things.

Anyway, thank you for your suggestion about the blueberries. You know, I haven't even checked in the grocery store to see if blackberries are out yet. My favorite brand of frozen berries, Wyman's of Maine, doesn't sell just blackberries (only in a mixed berry assortment). So I will have to check the grocery store on the way home to see if we have them yet. I'm in VA and I don't think they come out until later in the summer.

I even read one recipe (someone may have linked to it here) where someone used tapioca and added it to the puree. I've never made anything with tapioca but apparently the texture is supposed to mimic whole blackberries.

Why couldn't he have just asked for a cherry pie? :)

Jun 05, 2014
AnnieWilliams in Home Cooking

Seedless blackberry pie?

That's what I was thinking too. It just seems like the texture will be off. I'm looking into doing the jam tart, but of course I don't have a tart pan. :(

Jun 04, 2014
AnnieWilliams in Home Cooking

Seedless blackberry pie?

Thanks everyone for your replies. I talked with him for a few minutes on Sunday about the pie. He said it was definitely a blackberry pie that he had tried (someone else made it), and they ran the berries through a food mill to get the seeds out. I asked him if it was a cream pie or something of that nature and he said no.

I think he has diverticulitis and that's why he wanted it seedless. I was a bit taken aback at the request myself. I have never heard of a seedless berry pie, and besides the Kraft recipe the only other one I found was from a Google search that returned a result from a 1950s Miami newspaper.

Jun 04, 2014
AnnieWilliams in Home Cooking

Seedless blackberry pie?

I've been invited to a dinner on Saturday and I volunteered to bring dessert. I asked the host what he wanted, and he said seedless blackberry pie. LOL, I thought, very specific.

Ok fine. So I'm looking for recipes and I came across a Kraft recipe which called for boiling the berries, pushing them through a sieve, and then boiling them again with cornstarch.

The recipe calls for 1/2 cup of cornstarch which seems like a lot to me. It seems like the final product would be chalky or rubbery. I expect with a puree it will need to be somewhat gelatinous but I don't want it to be overly so.

Does anyone have any other recipe suggestions or know how I could do this with an alternative thickener or less cornstarch? Maybe I'm being overly cautious about the cornstarch but like I said, 1/2 cup seems like a lot.

Jun 04, 2014
AnnieWilliams in Home Cooking

Viennese Table?

Yes I totally forgot about the butter-laden heavenly viennoisserie. I think in France it mostly refers to the pastries made with laminated doughs...mmmmmm.

This wedding is in PA (Philly) and I have suggested the cookie table as an idea, just not on an epic scale since I'm doing their cakes too. I'm in VA and set up a cookie table a few weeks ago for a massive wedding. It was very well received and quite different for a wedding here.

May 30, 2014
AnnieWilliams in Home Cooking
1

Viennese Table?

Thanks for your reply and confirming my thoughts about the chocolate fountain. I thought I was the oddball for having such disdain for them haha. People go nuts about them here.

I was also wondering about the Austrian/German connection. I have also seen this referred to as a Venetian hour so maybe down the line someone got their cities confused.

May 30, 2014
AnnieWilliams in Home Cooking

Viennese Table?

Thanks so much for your replies and suggestions. This is really great and I'm excited!

May 30, 2014
AnnieWilliams in Home Cooking
1

Viennese Table?

Thank you! I wanted to say tacky but didn't want to be offensive. To me, this is supposed to be very elegant and fancy. Of course, it all depends on the couple, but that's my feeling about it.

May 30, 2014
AnnieWilliams in Home Cooking

Pasta Salad recipes

This is phenomenal if you're not looking for something mayo-based. I made it for a girlfriend's bridal shower and I have never had so many requests for a recipe in my life. I also added chopped blanched asparagus. Really, this is so good.

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

May 30, 2014
AnnieWilliams in Home Cooking

Viennese Table?

Thanks for all your replies. How do you guys feel about a chocolate fountain? I've always thought they were kind of corny and never really liked them, but I see them on a lot of these tables.

May 30, 2014
AnnieWilliams in Home Cooking

How do I make PERFECT scrambled eggs?

This is funny. Whoever posted this link earlier, this is exactly how I've made them since I was a kid.

http://www.mrbreakfast.com/article.as...

May 30, 2014
AnnieWilliams in Home Cooking
1

How do I make PERFECT scrambled eggs?

I totally agree with this. I don't do eggs creamy or runny. To me it has the consistency of snot. Can't deal with it. I make scrambled eggs every morning and I can't imagine messing with a double boiler or doing anything fancy to them. I crack them in a bowl, add a splash of whatever milk we have in the fridge and beat with a whisk, add a big pat of butter to the pan, and then cook them over medium until they are done. They are always in big light and fluffy pieces and they are never runny. They are also not chewy or rubbery.

They might not be "proper" but I can't deal with the runny/creamy scrambled eggs. Blech.

May 30, 2014
AnnieWilliams in Home Cooking

Chicken quarters

Roadside chicken!

Roadside chicken is a recipe that's supposed to taste like chicken from a roadside stand. The chicken turns out very moist and flavorful.

Here's the recipe from Bryan S. at The weber vitual bullet website.

http://tvwbb.infopop.cc/eve/forums/a/...

ROADSIDE CHICKEN
1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt
Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy
EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade proccess. Make up a fresh batch for basting the chicken with the oil in the sauce.

May 30, 2014
AnnieWilliams in Home Cooking

Seeking very light cheesecake recipe

A friend of mine made a cheesecake but she over mixed it and it was very spongy and light. Hers used whole eggs though so probably not what you're looking for.

May 30, 2014
AnnieWilliams in Home Cooking

Viennese Table?

Thanks for sharing! That's funny about your cousin.

That's the other thing I was wondering about was the size. I've seen some that have whole uncut cakes and pies which I thought was unusual. It seems to me they should be bite-sized.

May 30, 2014
AnnieWilliams in Home Cooking

Viennese Table?

Great thanks!

Does anyone else have any additional suggestions for a table like this? It seems like the desserts should be higher end, I don't know.

May 29, 2014
AnnieWilliams in Home Cooking

Viennese Table?

What are Italian wedding cookies? Is it a specific cookie or just generally a group of cookies that would be served at an Italian wedding?

I was wondering about the dessert types because I was reading that these tables are traditional to Italian weddings so I wasn't sure if I had to stick to Italian desserts. Thanks for your help!

May 29, 2014
AnnieWilliams in Home Cooking

Viennese Table?

I've been hearing a lot about these lately, but I can't get a clear definition of what is supposed to be on them. I know this is an older tradition and it seems like it's becoming trendy again at weddings.

I've read that this is traditionally Italian and common at Italian weddings, but I can't find any information about what kind of desserts are traditionally found on one. I've seen everything from fruit to pies and brownies, and fancier pastries like petit fours and eclairs. What's confusing to me is that some pictures show actual whole cakes and pies instead of slices, but others show miniature versions of things.

Does anyone have experience or knowledge to share about these? My good friend is getting married in May of next year and I'd like to do something really special for him and his future in-laws who are Italian. They are doing a cake but I wanted something different for them too.

May 29, 2014
AnnieWilliams in Home Cooking

Cookie Table

I know this is old, but if you're still around would you mind sharing your filling recipe?

May 23, 2014
AnnieWilliams in Pennsylvania

Oven baked salmon help

This looks great. So the recommended time is for medium then?

Mar 25, 2014
AnnieWilliams in Home Cooking

Oven baked salmon help

Thank you!

Mar 25, 2014
AnnieWilliams in Home Cooking

Oven baked salmon help

Yeah I had envisioned eating it cold for lunch with a salad or something.

Mar 25, 2014
AnnieWilliams in Home Cooking

Oven baked salmon help

Is there a reference chart for the temperatures?

Mar 24, 2014
AnnieWilliams in Home Cooking

Oven baked salmon help

Thanks a lot everyone! I need a thermapen but I keep forgetting to order one.

Another question...could I get away with cooking say five filets and eating them throughout the week? I'm trying to plan meals and I'd love to make several in advance for the week.

Mar 24, 2014
AnnieWilliams in Home Cooking

Oven baked salmon help

Can anyone tell me what the best temperature is to cook salmon and for how long? I read a guideline about 10 minutes for every inch of thickness or something, but it didn't say at what temperature or what degree of "doneness" will result.

The salmon I have is wild frozen from Costco, with skin on. I don't like it well done, maybe more medium or medium well? Definitely warm throughout. I'm just looking for something fast and easy that I can have for lunches.

Thanks for any suggestions!

Mar 24, 2014
AnnieWilliams in Home Cooking