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Any recreations for Peppone Restaurant's cauliflower recipes out there?

Steam it, and try making a hollandaise or make a roux with butter and flour, and add lemon to taste…

Some rave reviews for it… http://www.yelp.com/biz/peppone-risto...

Apr 10, 2014
Emme in Home Cooking

dehydrating

we do carrots, cucumber, tomatoes…

also, i make OH fruit roll-ups by pureeing fruits (strawberries, or other berries, or apples, or pears or a combo, etc.) that i've cooked slightly enough to soften to puree, with a little agave and unsweetened applesauce. spread on a piece of parchment to be dehydrated on our trays… spread it as thin as you like, but try to do it evenly, or it won't cook at the same rate. i rotate my trays as they cook.

Apr 04, 2014
Emme in Food Quests

Calebressa Bread

http://amyriolo.com/?page_id=513
http://foodcult.com/calabresebread.php

Why not try mixing and kneading it in the machine, then allow it rest in there. Pull it out, shape, proof and then bake in the standard oven?

Mar 31, 2014
Emme in Home Cooking
1

Using up Cream Cheese

I second the rugelach suggestion… Such a delightful dough to work with, and you can even freeze the disks.

I use cream cheese in my rolled sugar cookie dough as well.

The sweet possibilities abound… cheese muffins, coeur a la creme, yeasted cheese coffee cake, a giant bowl of cream cheese frosting (served with a spoon), cheese mousse, etc.

On the savory side...
Great mashed with potatoes or cauliflower. with a little sour cream and/or butter, salt, pepper, chives, etc.

Quiche? http://moroccanfood.about.com/od/eggrecipes/r/Quiche-With-Caramelized-Onions-Cheese-And-Herbs.htm

A nice spinach and mushroom sauce for eggs?
http://www.ourbestbites.com/2012/08/eggs-on-toast-with-creamy-spinach-sauce/

Crockpot Stroganoff?
http://www.tasteofhome.com/recipes/garlic-beef-stroganoff

Haven't made this, but cream cheese flan does intrigue me… http://www.foodnetwork.com/recipes/cream-cheese-flan-recipe.html

as does this Miso Cream Cheese… http://www.foodandwine.com/recipes/mi...

Mar 29, 2014
Emme in Home Cooking

what is your favorite homemade post-exercise meal/snack recipe?

at least you got some protein and fiber in! ;)

Mar 27, 2014
Emme in Special Diets
1

wonder if you're familiar with these 2 things

they're ridiculously good. OH isn't allowed to buy them because i can't eat them anymore.

Mar 11, 2014
Emme in General Topics

wonder if you're familiar with these 2 things

OH insisted on purchasing the Butterfinger cups which are "absolutely horrible warm, and okay, not so bad, when cold." So that you have the relevant background info upon which to judge his assessment, his favorite candy bars/ candy include Baby Ruth, Snickers, Dots, and Werther's Chewy Caramels.

Birthday Cake Oreos - no different just little bits of sprinkles in the frosting.. wouldn't pay extra for them

Marshmallow Krispie Treats Oreos - golden oreo, with little bits of crushed rice krispies in the filling. no improvement.

Cookie Dough Oreos - just a brown sugar based filling? doesn't taste like cookie dough…

Lemon - we'll pass thanks :)

Mar 11, 2014
Emme in General Topics

HELP with French Macarons

my guess would be too low of a temp… i go right above 300. and underbaking. i actually bake mine a bit longer, and let them get almost crisp through. then after i fill them, i let them sit in the fridge for 24-48 hours, and they soak up moisture from the filling, and have the perfect chew. and FWIW, i have an easier time with the french method over the italian.

some links (the first is my *favorite*):

http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/ (there are 4 parts to this

)

http://loveandmacarons.blogspot.com/2013/03/how-to-get-rid-of-hollow-macaronsfor.html

http://bakerette.com/macarons-tips-tricks/

http://notsohumblepie.blogspot.com/20...

Feb 28, 2014
Emme in Home Cooking

Cake Decorating Question

room temperature once the gum paste is dried. you store unused gum paste in the fridge.

here is one option http://www.shopchefrubber.com/Silica-...

Feb 28, 2014
Emme in Home Cooking

Has anyone heard of Pink Champagne Cake?

this is an old post, so i'll chime in.. assuming you're asking in regards to the recipe elle posted above, i'd recommend, based upon volume, using either 3 - 8" pans or a single ½ sheet pan.

Feb 23, 2014
Emme in General Topics

what is your favorite homemade post-exercise meal/snack recipe?

when i could eat gluten and dairy (sigh), one of my favorite post recovery snacks was non-fat cottage cheese (yes i know the fat is good, i just preferred the nonfat flavor as that's what i grew up with), cooked barley (or brown rice), a little sweetener, vanilla and cinnamon, then nuked it in the micro stirring even so often til it just got a little gooey. it was like a healthier proteiny barley or rice pudding.

i've always had, and still have, a passion for egg white (or include a yolk or two) omelets.
or cook the eggs with some green chiles, tomatoes a little cheese and roll up in a whole wheat tortilla.
or some egg (white) salad shoved in a whole wheat pita.

or tuna salad with a little mayo, onion, celery, diced red apple and a dash of curry powder.

Feb 17, 2014
Emme in Special Diets

Best GF spaghetti?

those look interesting… might have to order some, as they only seem to be purchasable in colorado presently…

i quite like the Explore Asian brand of gluten free noodles -- http://www.explore-asian.com/page.asp... -- i like both the black bean and the mung bean. haven't yet tried the soybean.

Feb 17, 2014
Emme in Special Diets

8X8 Pan for Brownies- conversions?

it's totally fine to crush some of your coarse salt… however, personally, i prefer it coarse to provide more contrast. just be careful, if you do turn it into flakes, that you don't use too much.

Feb 17, 2014
Emme in Cookware

Cake Decorating Question

You're better off using gumpaste, purchased or homemade (directly or by adding cmc/tylose to fondant). Make sure to store out of sunlight. I generally store in a air-tight container, and I will also throw in a desiccant pack or two to prevent humidity and moisture, just like i do with isomalt.

Feb 16, 2014
Emme in Home Cooking

What to do with sweetened Ricotta?

ricotta souffle!!!

Feb 11, 2014
Emme in General Topics

I'm trying to bread fish but I don't have any eggs or flour?

that was going to be my suggestion, but a seasoned cornstarch. and/or a little almond flour.

Feb 08, 2014
Emme in Home Cooking

What should I serve with sweet potato gnocchi in sage butter?

i agree with some greens to cut the richness… perhaps a wilted spinach and mushroom salad, or some simple garlic lemon broccoli rage.

if you want to do a protein, i'd personally like a light fish, like sole or tilapia, prepared simply. along with something like mustard or collard greens or spinach or...

Feb 08, 2014
Emme in Home Cooking

Do you remember what the first dish you prepared from a recipe was?

from a recipe? i think the first few things i vividly remember from recipes were monster toast (with food coloring to make faces on the bread -- though i didn't actually care for toast… just liked to make the faces), egg sailboats (deviled eggs just with mayo and salt and a little paprika to finish, then topped with a paper triangle sail taped to a toothpick), and cornflake chicken.

non recipe? i remember making scrambled eggs with my mother from the time i was under 5. again, didn't like them, but liked that it was something i could do with her...

Feb 08, 2014
Emme in Home Cooking

Nutella for frosting?

sounds like you've got it handled, but maybe treat it like a ganache… try really whipping the bejeezus out of it to make it fluffy :)

Feb 05, 2014
Emme in Home Cooking

Baking on a snow day - want to use up fresh cranberries

imagine it's too late, but at thanksgiving time to use up extra cranberries, i cooked em down with water and just a little bit of brown sugar, then pureed em and substituted into a biscotti recipe for some of the fat. had to bake them a little longer, but they were great with a cream cheese drizzle.

Feb 04, 2014
Emme in Home Cooking

Baking on a snow day - want to use up fresh cranberries

+1 love to use them in a white chocolate brownie (with or without a swirl of nutella… or a dark chocolate brownie with that swirl of nutella)

Feb 04, 2014
Emme in Home Cooking

mac n cheese sodium citrate measured in teaspoons

i use about 5g (teaspoonful or so) to 113g (4 oz) of cheese….

Feb 04, 2014
Emme in Home Cooking

Tofu Dishes For Someone Who Is Not Really Into Tofu

like the eggless egg salad suggestion, you could absolutely use the tofu to make a scramble… maybe with some roasted garlic, caramelized onions, sundried tomatoes, basil, a bit of shaved parm…

if you're a fan of indian, you could do a palak tofu… you can always sub an almond milk in for cream and cut back on fats. tofu tikka masala would be good too.

it's also good in ravioli or potsticker filling. i'll do a quick meal for OH using egg roll wrappers, and pureeing together some tofu, maybe some chopped spinach or mashed sweet potato, herbs, onion, etc.

Feb 04, 2014
Emme in Home Cooking

I love to cook from scratch but every now and then I can't resist...(insert name of convenience food here)

we have a similar feeling abt stouffer's stovetop boxed "dressing." in fact, OH prefers to real especially on thanksgiving.

Feb 03, 2014
Emme in General Topics

Copycat Panera Breakfast Soufflé

interesting… having not worked with the TJ's dough, do you think it would possibly work to defrost, deflate, put in tins, then freeze… fill with the egg mixture to sort of weight the pastry down, put in fridge to semi-rise, then bake? (i am only asking bc the OP said she doesn't bake… i would make my own croissant dough with a number of changes, but OP expressed interest in trying to work with the TJ's dough…)

Feb 03, 2014
Emme in Home Cooking

Copycat Panera Breakfast Soufflé

i am not sure that the TJ's dough will work. what exactly is in there croissant dough? the ingredients for panera's "croissant dough" include vital wheat gluten, eggs, and xanthan gum. in addition to butter, flour, yeast, sugar, salt, milk, etc. i think the wheat gluten and xanthan gum create a more durable, hearty dough than a traditional croissant dough, and the eggs will increase rise.

if you want to give it a go with the TJ's, you could try thawing the dough in the fridge to prevent rising, then unroll them and right away place them in the baking tins. put the tins back in the fridge while you prepare the filling to inhibit the rising. fill and bake.

Feb 03, 2014
Emme in Home Cooking

Cookbooks to replicate culinary school

In addition to those above…

The Art of Cooking by Pepin (vol. 1 and 2)
for indian, Julie Sahni
for curries, 660 curries by dyer
and honestly, tho some may disagree, i think How to Cook Everything by Bittman is a nice shelf resource.
for breads, the bread baker's apprentice

i think ratio by ruhlman is also a valuable resource. he includes recipes in addition to the basic ratios, so…

have fun!

Jan 23, 2014
Emme in Home Cooking

What is a good meat for an omelet

used to love Joe's Special (with turkey) - diced onions, ground turkey, mushrooms, and spinach.

Jan 19, 2014
Emme in Home Cooking

Alternative Nacho Recipies

and i was thinking Mediterranean Nachos…
pita chips, with a slightly looser hummus (thinned with a little olive oil and white balsamic vinegar), chopped tomatoes, sundried tomatoes, kalamata olives, feta or goat cheese, shredded lettuce, roasted garlic...

Jan 15, 2014
Emme in Home Cooking

chocolate chip cookies without the chocolate chips??

IMO not a lot can beat an unchipped cookie sprinkled with coarse sea salt before baking.

we've played around with so many mix-ins and a combination thereof including:

-all flavors of chips - white, semi, cinnamon, caramel, homemade "nutella chips"

-dried fruits - chopped dates (the pre-chopped sugar dusted ones), currants, dried cherries (great with nutella chips), chopped dried apples (good with caramel bits and sea salt), freeze dried corn (not the powder but the whole kernels)

-other randoms like marshmallow bits, graham cracker pieces, potato chips, pretzels, saltines, malted milk balls (white chocolate or semi or whatever you find that you like), candy corn (don't ask, we were using it up), licorice bits…

i don't know; maybe it's just me, but i think it's hard to beat the naked cookie. sometimes just the smallest quantity of additions give the best end product. one or two chips or whatever in each cookie allow the dough to cook around them, adding a certain je ne sais qua...

Jan 13, 2014
Emme in Home Cooking
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