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Freezing pie dough

Yes, a day of experimenting is most likely in my future!

about 21 hours ago
Jpan99 in Home Cooking

Freezing pie dough

I tend to make the small four-inch pies because it's just me and I can't eat a whole pie, well I can but I really shouldn't! I also give a small pie to my neighbor and if visiting relatives I can make several small pies in different flavors. I use the foil pans so I could just line the pans and freeze them. I usually make a lattice top crust so I could roll out the smaller circles and freeze them then cut strips when it thaws.

I'm just looking for shortcuts because I hate rolling dough so I'd rather do it all once and then I can make a little pie any time I want with no mess or fuss.

about 21 hours ago
Jpan99 in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

I'm in the Boston area and I get frozen, tart, pitted cherries at a Russian market. A 12.8 ounce container for $3.99 which equals about 3 cups of fruit. They make awesome pie and I used some for jam. They seem to have them year round which is good when you want cherry pie in December!

1 day ago
Jpan99 in Home Cooking
1

Freezing pie dough

Looking for ways to freeze pie dough that has already been rolled out. I don't want to just freeze the dough in a ball. I do have freezer space so could freeze them flat and stack them but I'm wondering if anyone has ever tried rolling the crust like the Pillsbury refrigerated pie crusts. I was thinking they probably can't be rolled onto itself as it would stick. I would bet Pillsbury has some kind of coating on that dough. Was thinking if the crust has plastic top and bottom I might be able to roll it into a log and freeze it then thaw, unroll and take off the plastic. Also thought about rolling dough around a paper towel tube.

Has anyone tried any freezing techniques that worked? Also thinking cover dough with plastic and fold into quarters and freeze. I recall that's how Pillsbury initially stored their dough before the "roll into a log" technique.

1 day ago
Jpan99 in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

Oh, yummy!

2 days ago
Jpan99 in Home Cooking

Is it okay to ask guests at a suprise party to pay to attend?

Bad form. Once the $15 fee was announced I would have said something to the host. Don't host a party if you can't afford it. I can't afford to pay $30 to come to your house plus booze plus gifts. Potluck is a better idea. Etc.

Leave hubby home and pay your $15 if these people are important to you. Otherwise say sorry, can't afford it, then find some new friends.

Jul 04, 2015
Jpan99 in Not About Food
1

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

That recipe looks similar to the one I made but mine used more milk and a little less water for 5 cups of flour. I swapped butter for the shortening in the recipe but fried in shortening which I didn't enjoy. What do you fry with?

Jul 02, 2015
Jpan99 in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

Made donuts yesterday, haven't done that in many years. Saw a recipe on Pinterest for blueberry donuts with lemon glaze and it looked so good. Well, the dough was a bit wet and when you mix in the fresh berries they get smashed a bit and wet the dough even more so it was messy to work with. Recipe said it would make 12-15 and I got 8 using a standard donut cutter. They taste good but I'd rethink the recipe before making again. It was also incredibly humid yesterday and I didn't even use all the liquid in the recipe.

Also made some yeast raised donuts. Similar problem with the humidity, I added at least a cup more flour than listed in the recipe because the dough was wet and sticky. I think I ended up over-mixing because they are a bit chewy, not tender, although they do taste good. My local bakery makes the best donuts that melt in your mouth. I guess practice makes perfect! Think I'll try apple cider donuts in the fall.

Also, the blueberry donuts made a mess of the oil and I fried them first. I had to filter through cheesecloth before frying the yeast donuts. Would have been better to fry the blueberry second. The pictures show the blueberry donuts (not a bite taken out of that one on the left, it broke open in the oil!) and the yeast donuts rising on the dining room table then frosted with vanilla and chocolate glaze.

Have some non fish eaters coming to York Maine.

Not too familiar with York itself but nearby the When Pigs Fly bakery and pizza place is in Kittery, not too far from York. Tasty bread samples in the bakery and the pizza restaurant attached is good.

Joshua's in Ogunquit gets good reviews from my family. Meat and seafood options. If you're in Ogunquit the Bread and Roses bakery is awesome.

Jun 29, 2015
Jpan99 in Northern New England

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Made plain and almond croissants today. I took a class at King Arthur in April with guest chef Peter Yuen. He's won a lot of awards, my croissants will not win any but they still taste good!

Had the common problem of butter leaking while proofing. Actually the plain ones oozed the almond did not. I proofed in my oven. I had heated it to 200 then shut if off left the door open for a bit then put the trays in with some hot water. I was thinking I hadn't let the oven cool enough but then why didn't the almond ooze? Same dough. I rolled the plain first then the almond. The plain were on the top wrack and the almond on the bottom so maybe heat rises and it was too warm on the top?

I had to move them to a clean parchment lined sheet because they were swimming in butter. They hadn't fully risen but I didn't want them to ooze any more so baked them off. I thought they would be dry since they were missing so much butter but they still taste good, not quite as flaky though and the bottoms were kind of thick, like the layers were too wet to expand so ended up being crunchy.

As I said, not beautiful but taste good. I'm thinking of them as low-fat croissant since they oozed out a ton of calories!

Please help- need meatless mains for eater with sensory issues

I think hiding things in foods he likes might be the way to go. Like the idea of adding eggs to mashed potatoes then frying them in patties. He can douse it with ketchup if that's what he like!

Also, have you ever made popovers? Thin batter with more milk and eggs than flour but looks like bread when you eat it.

I know your looking for main dishes but Greek yogurt has good protein. If he doesn't like it plain mix it with jam and serve over fruit. I do that for breakfast and I'll top with granola.

Will he eat pasta and tomato sauce? Throw some veggies in the sauce (try mushroom or spinach, kale, onion, carrot) and puree it all so he doesn't see it.

Refried bean burritos does sound like something worth trying, you don't have to make them spicy.

Jun 19, 2015
Jpan99 in Home Cooking
1

Favorites from Watertown Markets?

Most things have been covered but I do like the date cookies at Massis. I'm sure all the markets have them but I've just always bought them at Massis. Actually stopped in today. I think it's funny that they make them in so many version, regular, without sugar, without butter and without sugar & butter! Covering all the bases.

Also recommend Cha Yen Thai, Fastachi and specifically the tarts at Praline on Belmont St. And for donuts I recommend Ohlin's over Linda's, both in Belmont.

Jun 16, 2015
Jpan99 in Greater Boston Area

Where to pick up picnic lunch between Essex and Gillette Castle

Those look like two good choices, thanks!

Jun 15, 2015
Jpan99 in Southern New England

Your best Egg Plant recipe

I make veggie burgers. Bake whole eggplant until soft. Scoop out into a bowl, chop anything that needs it and remove any big clumps of seeds. Long, thin eggplant is best for this recipe,
less seeds.

Saute an assortment of small diced veggies of your choice. I like onion, garlic, zucchini and red pepper. Cook until soft, browned and fairly dry. Add to eggplant with salt and pepper, panko crumbs to bind everything and cheese of your choice, feta goes great with these veggies. Shape into patties, they will be soft, place on tray lined with plastic wrap and freeze. Store in freezer bags. Saute frozen burgers in olive oil. That are a bit soft so wouldn't work on the grill. Could also try brown rice as a binder instead of panko. Experiment!

Jun 13, 2015
Jpan99 in Home Cooking

Where to pick up picnic lunch between Essex and Gillette Castle

After a ride on the Essex steam train we are driving to Gillette and looking for someplace along the way to pick up a picnic lunch. Sandwiches would be good or even a fruit/cheese/baguette option would suffice. Need vegetarian options. Any route to Gillette will work, we are in no hurry.

I've been that way before but I'm not at all familiar with food options in the area. Any help appreciated! Oh, and this will be a weekday.

Jun 13, 2015
Jpan99 in Southern New England

Fantasy Question for Boston Old Timers

Because you agree? My family ate there a lot in the 60s. One of our favorites. I would always get the lasagna, served piping hot in individual casserole dishes.

Jun 01, 2015
Jpan99 in Greater Boston Area

Fantasy Question for Boston Old Timers

In Cambridge:
Simione's
Aku Aku
Fantasia's

In Boston:
Ken's at Copley
Pier 4 in the late 60s, early 70s

Jun 01, 2015
Jpan99 in Greater Boston Area

What Are Your Favorite Summer Time Foods You Crave and Indulge?

berries
cherries
corn on the cob
grilled pizza with just picked tomatoes, olive oil, garlic & goat cheese
lots of vegetable and pasta salads
homemade fruit salsas with homemade corn tortilla chips

Jun 01, 2015
Jpan99 in General Topics

Peanut butter bars-to ship or not to ship?

I shipped several navy care packages over the last 8 months. On average I think they took about 10 days to reach the guys. All the baked goods were vacuum packed and they tell me they tasted fresh baked.

Not sure about your particular recipe but I sent sturdy bars and cookies. Some of them were blondies, brownies, 7-layer bars, giant chocolate chip/M&M cookies, raspberry bars. I cut the bars and froze them on cookie sheets then vacuum sealed the frozen cookies and bars. Packed the boxes with frozen baked goods and off to the post office. No complaints from the boys!

Jun 01, 2015
Jpan99 in Home Cooking

Panera: Has new bread recipe? (moved from L.A. board)

We still had the good bread until recently. First they changed to awful dinner rolls made from cheap dough. Now the baguette that I had today is the same dough as those awful dinner rolls. I too loved that crusty baguette, my reason to go there and have a salad. Now I wouldn't pay $9.00 for a salad with crappy bread since bread is the reason for life and this stuff is like death warmed over.

May 28, 2015
Jpan99 in Chains
1

What to do with a ton of peach jam?

When I make jam I share with friends and family. I bet a neighbor or two would love a jar if you have enough to share!

May 23, 2015
Jpan99 in Home Cooking

Babka in Boston?

Recently bought Greens chocolate babka at Wegmans. My first time, it's too delicious. I ate about a third of it the first day! Had to wrap it for the freezer but it tastes good frozen too! Damn.

May 19, 2015
Jpan99 in Greater Boston Area

Dinner Tuscan Kitchen Burlington ?

I did have dinner back in December. The dining room is large but not 500 seats so there must be function rooms in other locations to total that many seats.

It was loud and packed with people. We had a reservation and were seated pretty quickly. The food was good,but I did find it a bit pricey for what you got. Not really my cup of tea but friends liked it. I wouldn't go out of my way.

May 13, 2015
Jpan99 in Greater Boston Area

What are you baking these days? April showers...bring May flours ;-) May 2015 edition! [OLD]

Finally made the Cooks Country recipe for Dakota bread. Smells wonderful. Currently cooling on the counter. Pretty sure it's getting cut open for lunch as I can't wait much longer!

Dinner Party Menu Question

I would definitely want a side other than the potato salad even with the all the veggies in it. I think a Greek salad is too much. I would either do a simple green salad with citrus vinaigrette or stick with cooking asparagus separately.

As far as dessert, it may not go with the theme but if it's what people like to eat then do it. Sounds delicious!

May 05, 2015
Jpan99 in Home Cooking

When do you eat your salad?

Before the entree?

With the entree?

After the entree?

We grew up eating salad with the main meal, as a vegetable. Of course dining out in America salad is pretty much served before the entree. My mother was a rebel and would always save her salad for when the entree was served. Some waiter would try and take it away thinking she was done and she would smack his hand! I often do the same as I take after my mom!

I could never get used to the European way of salad at the end of the meal. All I want after the main meal is a sweet dessert!

May 03, 2015
Jpan99 in General Topics

Make ahead croissants

When are you making the dough and freezing it? If you are making the dough the weekend before you could just shape the croissants and freeze them shaped. Then you would just have to let them proof and bake. They could probably proof overnight to be baked in the morning.

Destination: Donuts

Twin Donuts in Allston might work.

Apr 16, 2015
Jpan99 in Greater Boston Area

Praline- Artisinal Made-In-House French Chocolates and Baked Goods !

I stopped in yesterday for the first time. We tried a couple of tarts and a croissant.

The croissant was large in size but very light and airy and not overly buttery. I enjoyed it but I'm not a croissant expert and normally eat Iggy's croissants but I enjoyed its lightness.

The tarts we tried were very good. A raspberry passion fruit and chocolate caramel. The chocolate caramel was very rich. A nice crispy crust with a layer of caramel then a dark chocolate filling and a dark chocolate glaze. The shell of the raspberry tart was getting a touch soft in a couple of places but most of the crust was still crisp. The passion fruit filling was tasty and matched well with the raspberries which were firm and fresh. The tarts were %5.50 each but worth it as they are made with quality ingredients.

They also sell homemade chocolates although there are only a few varieties. A few other French pastries besides tarts, another type of croissant I think was chocolate. A few other options that I glanced over like the macarons but was focusing on the tarts so didn't really pay attention. The selection isn't huge but everything they had looked good.

They also had coffees and other beverages but it's mostly takeout as I only saw a couple of stools by the window, no tables.

Apr 12, 2015
Jpan99 in Greater Boston Area

Do either of these sound like good ideas for a potluck?

To put two things in one pot use foil. Make a divider. Two pieces of foil extra long . Put edges of long side overlapping and fold over two or three times so you have one long, double wide piece. Put one end on one side of pot with some overhang outside. Line that side with foil and bring up remaining foil in center of pot so foil provides a divider up the middle. Put cooked rice on foil side and chicken on other side. Trim any excess foil, cover and set to warm.

Apr 03, 2015
Jpan99 in Home Cooking
1