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When to prepare crostinis for reception?

Hey everyone,

I'm having a reception this Saturday for a recital, and I definitely want an assortment of pre-made crostinis with fresh ricotta. I plan to make the ricotta the day before along with chopping and prepping all the other ingredients.

If I assemble them around 10am on Saturday morning (or rather, gently force my boyfriend to assemble them while I get ready), will they be soggy by 3:30ish?

I was planning to hold off on the olive oil and vinegar until the actual reception (I'll have my mom quickly top the ones that need olive oil and vinegar off before we start the reception). But will the fresh ricotta and various non-liquid toppings make the toasts soggy?

Will the ricotta be ok on the toasts unrefrigerated from around 12-3:30 if the plate is wrapped in foil and kept in a cool place?

Thank you all for the advice!

May 03, 2014
delleelise in Home Cooking

I'm sorry you don't like what I ordered, but keep your thoughts to yourself

We have enough guilt and shame to deal with as it is in our society about food. NO ONE should ever say anything negative about someone's food choices period. What each person puts into his or her body is his or her business and no one else's. Friend, lover, acquaintance or partner: it doesn't matter who it is coming from.

Thoughts on Italian Reception food

Italy is a very meat-centric place if you haven't noticed. Thanks for your input. I'm getting rid of the arancini, keeping the caprese bites for the vegetarians and will have a fruit platter with other fruits for them if they don't enjoy the combo of prosciutto and melon. Not too worried about vegetarians or people eschewing meat. You can only tailor these things to a point...

Apr 18, 2014
delleelise in Home Cooking

Thoughts on Italian Reception food

Oooo I gotta look up the wine thing. It'll be on a UC campus and I think unless I ID everyone, there could be some issues with wine... might as well look it up though to see!

Apr 17, 2014
delleelise in Home Cooking
1

Thoughts on Italian Reception food

I'm doing three Verdi songs, Chausson's Chanson perpetuelle with quartet, four Brentanolieder, three English pieces by Hoiby, Biggs and Barber and then the Canciones, amatorias. :)

Apr 17, 2014
delleelise in Home Cooking

Thoughts on Italian Reception food

Oh, the eggplant parm is a great idea! I'm def. ditching the arancini!

Apr 17, 2014
delleelise in Home Cooking

Thoughts on Italian Reception food

Thank you so much for the advice! This will be for my Masters recital in opera as well. I am gonna nix the arancini and outsource the cannoli and other desserts to a great Italian bakery in town.

My boyfriend will definitely handle all of the day-of stuff, so I can relax on focusing on everything else.

I agree that the crostini don't need to be pre-assembled. I'll have lots of platters of stuff for people to do what they want with. Thanks again!

Apr 17, 2014
delleelise in Home Cooking

Thoughts on Italian Reception food

Hey Everyone,

I am have a Master's recital in May, and it is customary to throw a reception. I've decided on Italian themed foods, since I am part Sicilian/Calabrian and have a special tie to the culture and cuisine. Here's what I was thinking for 50-60 people:

-Italian meatballs, made my my Nonna (with rolls on the side to make a sandwich)
-Italian sausage and peppers, made my my mom
-caponata
-arancini bites
-olives, marinated artichokes, veggie platter
-cheese & meat platter
-bruschetta
-crostinis with fresh ricotta and various toppings
-melon wrapped in prosciutto
-caprese salad bites
-tiramisu shooters
-various biscotti
-mini cannoli

And of course, coffee, tea, various drinks, etc.

How does this sound? Is there anything that could be left off for simplicity, as everything will be homemade? I am nervous about the arancini bites because I've never made them and am worried about how to keep them hot and crispy if I make them early in the morning?

Also, would the mini cannoli get soggy if they were filled the morning of and served in mid afternoon?

Thanks for your advice and comments!

Apr 17, 2014
delleelise in Home Cooking

Best King cake in Los Angeles?

Torrance Bakery in Old Town Torrance has a delicious king cake. The bavarian cream or cream cheese are DELICIOUS.

Mar 01, 2014
delleelise in Los Angeles Area

An open apology to Marcella Hazan

I made the SAME exact dish two nights ago with the fresh tagliatelle and the bolognese. BLOWN AWAY. It was amazing. Hands down, I am in love. I made a fusion of her rosemary garlic chicken, and the lemon chicken last night and couldn't stop myself from eating out of the casserole dish. Her food, to me, is the antithesis of fussy. It is so simple that I continually find myself raising my eyebrows and wondering, "Is that it? That's too simple... it can't be right!" SO pleased with Essentials. It's everything I could ever hope for.

Photo: http://distilleryimage0.s3.amazonaws....

Dec 29, 2013
delleelise in Home Cooking

Ding-Dong dilemma

Hey everyone. So, I want to make a batch of ding dongs for my mom's birthday on Sunday, and I tested out a recipe from Smitten Kitchen BUT the ganache recipe was more like the topping on Hostess Cupcakes not like the slightly crunchy, harder chocolate coating of ding dongs.

I personally like the ganache, but I know my mom will want a crunchy chocolate coating. How do I do this?

I've attached a photo of my trial batch with the thicker ganache.

Aug 23, 2013
delleelise in Home Cooking

HELP! Creme brulee is too milky!

They turned out fine- just not rich or decadent enough for my taste. It's very jiggly, very pale and lacks flavor. Oh well! I think Julia Childs recipe is better, it's in the middle in terms of the ratio of yolk to cream.

HELP! Creme brulee is too milky!

How interesting! It must be a preference. When I make the 8 yolk: 2 cups cream ratio, people go crazy for them. When you use more yolk it's more dense but more flavorful, decadent & rich, like slicing through butter. This recipe just didn't do it for me. Never had a creme brûlée in all my travels through France that was like this. Hmmm. To each his own.

Aug 05, 2013
delleelise in Home Cooking

HELP! Creme brulee is too milky!

I think it's just a preference. The eggs were fine and I've made creme brûlée a lot, but most recipes I've compared it to use way more egg yolk to cream. Alton's is 3.5 yolks:2 cups cream, whereas Joy of Cooking is 8 yolks: 2 cups cream. Am wondering what is more traditional?

Aug 05, 2013
delleelise in Home Cooking

HELP! Creme brulee is too milky!

Made the horrible error of using Alton Brown's creme brulee recipe from the Food Network, and going into the oven the custard looks pure white!

[http://www.foodnetwork.com/recipes/al...

]

I normally use the recipe in the Joy of Cooking, which is amazing, but today I thought I'd be adventurous... Now I need to scrap these and go buy a whole new carton of heavy cream, eggs and vanilla bean. >_<

What do you all think of this recipe?
What proportion of egg to cream do you use?

Aug 04, 2013
delleelise in Home Cooking

searching for a gooey, decadent cinnamon roll recipe

Made smitten kitchen's cinnamon buns today [http://bit.ly/14sTdod] and while I followed the recipe perfectly (used timers, weight measurements, thermometers, etc.), they came out kind of dry and not gooey. I actually took them out 4 minutes early as well, leading me to think that the temperature of 375 is too hot?

The boyfriend says they're great, but what does he know! :) I was hoping for a stickier, gooey roll oozing with cinnamon and butter. Mine, by contrast, was a tad crispy around the edges, doughy, and while it wasn't dry per say, it wasn't moist.

Also, the icing was kind of thick and not like a glaze that you can pour over the pan.

So should I take away flour? Try another recipe? Add more butter and cinnamon? Knead less (did it for the stated 8 minutes)? The dough rose really well, but should it be stickier and harder to roll out? Thanks for the advice!

Aug 04, 2013
delleelise in Home Cooking

Planning a food tour along the gold line... help!

Love your suggestions, thank you! Yes, I think it'll be a lot of fun, especially with a group, and much easier than trying to hussle in cars looking for parking and avoiding traffic. >_<

Aug 01, 2013
delleelise in Los Angeles Area

Planning a food tour along the gold line... help!

Not THAT far because we have a long day, and lots of stops. That's the problem.

Aug 01, 2013
delleelise in Los Angeles Area

Planning a food tour along the gold line... help!

Added to the map!

Aug 01, 2013
delleelise in Los Angeles Area

Planning a food tour along the gold line... help!

Hopefully there will be 4-5 of us? So, splitting is a good idea.

Aug 01, 2013
delleelise in Los Angeles Area

Planning a food tour along the gold line... help!

I mean, to see the neighborhoods is fun too. This is what I have so far in the process of adding stuff! We're doing it on a Sunday too, so need to check all the places to determine opening times. I really don't want any sit-down places. Stuff we can grab, eat, walk, repeat.

https://maps.google.com/maps/ms?msid=...

Aug 01, 2013
delleelise in Los Angeles Area

Planning a food tour along the gold line... help!

Hey everyone,

As opposed to planning a driving food tour, and risk getting stuck in traffic/ car sick/ parking issues, etc. I thought it would be fun to surprise my boyfriend with a tour along the gold line. We'd park at Sierra Madre, and start from the very end, getting off where there's good (cheap) places. No sit-down restaurants please. :)

Do you guys have any recs for places where we should go? Thanks!

Aug 01, 2013
delleelise in Los Angeles Area

Moving to Torrance- need advice on places to shop

We're moving from Costa Mesa on Saturday to Old Town Torrance and are sad to be leaving the two inexpensive grower's markets right around the corner from us. I know Torrance has some amazing farmers markets, but can anyone recommend a grower's market that is open 6 or 7 days a week in the area?

Thanks!

Aug 30, 2012
delleelise in Los Angeles Area

Best place in Pasadena area for celebratory dinner?

Oh, forgot to mention she's a vegetarian! So Racion is out considering the focus seems to be meat & fish.

Anything else?

Jul 13, 2012
delleelise in Los Angeles Area

Macarons in Los Angeles?

Maybe it's because I've just come back from France, but I don't care for Bottega's.... I find them to be pungent and artificial-tasting.

I second L'Aduree. I'm sticking to macarOONS while in California. :P

Jul 13, 2012
delleelise in Los Angeles Area

Best place in Pasadena area for celebratory dinner?

I've searched Yelp, but want some personal recommendations.

I'm taking my best girl friend out for a celebratory meal since she's moving to Dubai in a few days, and want someplace where we can get delicious food, drinks and an atmosphere.

Suggestions?

I'm looking outside of the chain restaurant box, so hold the "Cheesecake Factory" tips. :) THANK YOU!

Jul 13, 2012
delleelise in Los Angeles Area

Westwood Italian

I love Angelini's and it's the best Italian in the city in my opinion. It doesn't have that pretentious vibe a lot of places in BH have and it's a fantastic place to go if you want to impress the in-laws. Everyone I take there loves it, and you CAN eat there on a budget. I've gone there and gotten away with $50 for two, and have gone and left having spent $200 for two. It all depends on how much you want to eat (and drink!)

Jul 13, 2012
delleelise in Los Angeles Area