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youngmodernist's Profile

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Ice cream challenge summer: this week something with peaches

Peach + Ginger = Win!
I'm more of a sorbet fan myself, but the peach/ginger combo is the perfect blend of sweet and zing. Add some cream/milk from the ice cream base and it's a match made in heaven. My recommendation would be to infuse the milk with the ginger, strain it out, then add chunks of candied ginger to your base as it's stirring/freezing.

Jul 14, 2012
youngmodernist in Home Cooking

What is your biggest recipe pet peeve?

However, recipes always seem to differ on what a 'serving' is. I find this to be a pet peeve. A description of what sort of cooking pan/pot was used and how high it was filled or how many units (ie chicken breasts) would somehow be better. It's to easy for one person to say a cut of steak is 4 servings and another person to call it 6-8.

Jul 10, 2012
youngmodernist in Home Cooking

I have a glut of alpine strawberries

Of course there is jam, BUT, I had an excess of strawberries this year and now have a quart (or half-gallon, not sure how much) of strawberry liqueur resting in my cabinet. It's really easy to make with some vodka, strawberries, lemon peel (or whatever you want to add) and sugar. yumm

Jul 10, 2012
youngmodernist in Home Cooking

Looking for unusual cooking techniques and ideas? Pics included.

Have you tried foil-lined pizza box ovens? car dashboard cooking? eggs on hot stones? dishwasher cooking? these aren't huge or very elaborate, but still very interesting things I've heard of.

Jul 09, 2012
youngmodernist in Home Cooking

Pizza experiment - suggestions?

Used to work for a farm-to-table pizza co. In season, we would have corn/zucchini/goat cheese specials with some fresh basil sprinkled on top when it came out of the oven.

Jul 08, 2012
youngmodernist in Home Cooking

Making banana bread less moist without reducing # bananas

Most simply, maybe lower the cooking temp toward the end and cook for longer to dry the bread more.

More nit-picky: Moisture in your banana bread comes from the eggs + bananas + milk + butter + walnuts/chocolate (minimally). You could try reducing the butter or use a low-fat milk? Fat content helps keep the bread moist.

Jul 08, 2012
youngmodernist in Home Cooking

Reducing fat in a custard recipe

If you're not opposed to it, you could go the gelatin route. Use some low-fat milk and gelatin to firm it up (since the fat content in the heavy cream helps to accomplish this in your original recipe).

Jul 08, 2012
youngmodernist in Home Cooking

Vermont Restaurants

Starry Night Café still reigns as my favorite.
Tourterelle is also great (New Haven)

Jul 08, 2012
youngmodernist in Northern New England

SE Conn: OUTDOOR Dining between the triangle of New Haven - New London - Middletown !

I second this! Before even reading this comment, I was thinking the same...it's got to be 'The Place'. Seriously delicious clams and unique atmosphere. Bring some bug spray and make sure the weather is nice, though.

Jul 08, 2012
youngmodernist in Southern New England

Best Breakfast in Norwalk or close by

Personally more of a Wave Hill Bread (vs Sono Bakery) fan, and they have a new café (30 High St, where scandinavian store used to be). No eggs benedict, but delicious french toast, rosemary croissant egg sandwiches and other breakfast goodies, not to mention the best bread to complete every meal. Wish they had an espresso machine, but the coffee is pretty good.

Jul 08, 2012
youngmodernist in Southern New England