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What are you baking these days? October 2014 Edition, Part One [old]

Yeah, a lot of work. But the end result.......!

Oct 18, 2014
souschef in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

I'm glad it worked well for you.

I just saw chestnuts in the grocery store. Have to go back and check them out carefully. If they're decent, marrons glacés here I come!

Oct 16, 2014
souschef in Home Cooking
1

What are you baking these days? October 2014 edition, part two!

There's a really nice Lebanese pistachio cookie in Nancy Baggett's "International Cookie Cook Book" (1 cent on amazon.com). You are supposed to roll out the dough, chill it, then cut out rounds. Too much trouble! Instead, I form the dough into a log, chill it in the fridge overnight, then slice it into rounds with a thin knife (the ham slicer I recently recommended to THewat); I imagine it would be fine in the fridge for a couple of days. Makes a VERY tasty cookie. The cookie keeps well for several days after being baked. There is also a very nice German hazelnut spritz cookie in the same book.

I have a problem with phyllo dough: I buy a package of frozen dough, use a few sheets, and inevitably discard the rest. Does anyone know if it's safe to re-freeze it ?

Oct 16, 2014
souschef in Home Cooking
1

What are you baking these days? October 2014 Edition, Part One [old]

Have you tried their white chocolate? It's the only white chocolate I like. Their 45% cocoa milk chocolate is also very good.

What are you baking these days? October 2014 Edition, Part One [old]

By ham slicer I did not mean the electric machine that you see in a deli. What I meant was a long, thin-bladed knife (operated by elbow grease, not electricity).

Glad you're enjoying my chocolate recommendations.

Oct 13, 2014
souschef in Home Cooking
1

What are you baking these days? October 2014 Edition, Part One [old]

Yesterday, for an hors d'oeuvre I made leek and onion strudel after a long time. I keep forgetting how popular these are. I got the recipe many years ago from a magazine, and don't have it any more, so I just wing it now. But, I thought I'd post it.

Olive oil
2 medium onions, sliced
2 leeks, sliced
1/3 cup raisins
2 Tbsp sherry or port
2 Tbsp summer savory
4 oz butter, melted
Phyllo dough

Macerate the raisins in the sherry, and set aside
Sauté the onions and leeks in about 1/4 cup olive oil till cooked through and limp. Add the savory and raisins to the pan; toss to combine and set aside to cool.
Using phyllo sheets and melted butter, make thin "egg rolls", using the leek/onion mix as stuffing. Bake in a preheated 400°F oven till browned. May be served hot or cold.

What are you baking these days? October 2014 Edition, Part One [old]

Try a ham slicer to do the slicing. I gave up on a bread slicer when slicing biscotti, and tried a ham slicer instead; it worked really well. You may well have to thaw the loaves a bit, of course.

Oct 13, 2014
souschef in Home Cooking
1

What are you baking these days? October 2014 Edition, Part One [old]

Thank you.

Oct 11, 2014
souschef in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

And how much butter, please?

Oct 08, 2014
souschef in Home Cooking
1

What are you baking these days? October 2014 Edition, Part One [old]

Wow, looks great! But when do you sleep???

Oct 07, 2014
souschef in Home Cooking
1

What are you baking these days? September 2014, part 2! [old]

I use a 3"-wide pancake turner and offset spatula. The pancake turner does the majority of the work; it has a larger surface area than a fish spatula so it makes it easier.

What are you baking these days? October 2014 Edition, Part One [old]

I like your sense of humour :)

Oct 05, 2014
souschef in Home Cooking

What are you baking these days? September 2014, part 2! [old]

Definitely. I've made it many, many times. I delivered it hot as a gift to a neighbour once; it was dicey during the transfer, but did not break up. I was using a plain Bundt pan, though.

Oct 05, 2014
souschef in Home Cooking
1

What are you baking these days? October 2014 Edition, Part One [old]

I made it again today, covering the apples with the pastry as soon as they were done, and baking it right away. Turned out really well; the pastry was nice and crisp. I'm attaching a picture of what was left after three of us dug in for dessert.

BTW, nothingswrong, something went wrong and my post got submitted as a reply to yours. My apologies.

What are you baking these days? October 2014 Edition, Part One [old]

I made a Tarte Tatin again last weekend, and this time decided to try something different. I normally use a recipe from the Roux Brothers, and was never comfortable with covering the apples with the puff pastry at the start, as you can't see what's going on under the pastry (you don't make the caramel then add the apples, but instead put in the apples at the start, so that their juice is part of the caramel).

This time I googled to look for variations, and tried one that I found. You do not cover the apples at the start, but instead you caramelize the apples, set the pan aside (off the heat) for 20 minutes, then cover the apples with the pastry and bake it (Michael Smith on TFN would say, "You bake it off" (he also says cook it off, roast it off, grill it off etc.); strange!).

In any case, I found that the top of the pastry got nice and brown, but when flipped it was not dark enough. Any suggestions on how I should proceed instead?

BTW, I recently got a skillet with two handles. It makes the flipping much safer. I used to be concerned that I would burn myself with hot caramel during the flip.

What are you baking these days? September 2014, part 2! [old]

Interesting. I was under the impression that the only orange that was used for marmalade was the (bitter) Seville orange.

Sep 27, 2014
souschef in Home Cooking

What are you baking these days? September 2014, part 2! [old]

3 cups of sugar sounds like a hell of a lot.

Sep 26, 2014
souschef in Home Cooking

What are you baking these days? September 2014, part 2! [old]

I've never tasted marmalade that was sweet.

Sep 25, 2014
souschef in Home Cooking

What are you baking these days? September 2014, part 2! [old]

Can you taste marmalade (i.e...bitter) in the cake? I like orange cake but dislike the taste of marmalade.

Sep 23, 2014
souschef in Home Cooking

What are you baking these days? September 2014, part 2! [old]

I thought the Wilton product was supposed to be foolproof.

Sep 21, 2014
souschef in Home Cooking

What are you baking these days? September 2014, part 2! [old]

Thanks for the replies. I didn't think to compare shipping weights; thanks Miz McG.

If I buy one it will be the heavy one.

Sep 21, 2014
souschef in Home Cooking

What are you baking these days? September 2014, part 2! [old]

Amazon.ca has that pan for $33 in the standard dark metal, and $22 for the same pan in red. Does anyone know what the difference is?

Sep 21, 2014
souschef in Home Cooking

What are you baking these days? September 2014, part 2! [old]

That's one cake I love. I've made it many times; even shipped one to a friend in Germany, and she loved it.

Sep 20, 2014
souschef in Home Cooking
1

What are you baking these days? September edition, part 1! (2014) [old]

My chocolate madeleines have a larger hump than the orange ones (I add melted chocolate to the orange recipe; none of that fake cocoa stuff).

What are you baking these days? September edition, part 1! (2014) [old]

I've always thought of the hump as being essential to madeleines.

Sep 16, 2014
souschef in Home Cooking

What are you baking these days? September edition, part 1! (2014) [old]

Do you weigh your ingredients?

Sep 08, 2014
souschef in Home Cooking

What are you baking these days? September edition, part 1! (2014) [old]

You could use it to make bread pudding and flambée that, using rum.

Sep 05, 2014
souschef in Home Cooking

What are you baking these days? September edition, part 1! (2014) [old]

Do you flambée the bananas or the bread?

.........sorry for the groaner...couldn't help myself! ;)

Sep 05, 2014
souschef in Home Cooking
1

What are you baking these days? September edition, part 1! (2014) [old]

Hmmm.....ice cream for breakfast......now that's my kind of brekkie!

Sep 04, 2014
souschef in Home Cooking

What are you baking these days? September edition, part 1! (2014) [old]

I made the chocolate "petits pots de crème" (that I mentioned last month) again, this time doubling the chocolate as I wanted them more chocolatey. Something interesting happened: this time there was a 1/4"-thick ganache-like layer on the top of the cream; did not happen before. I really enjoyed it. I used a chocolate bar with 85% cocoa, but it was not bitter at all.

This is something I'm definitely going to repeat.