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

I really do love dried sour cherries, just the right balance of sweet and tart.

May 24, 2015
zitronenmadchen in Home Cooking

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

I made hazelnut and dried sour cherry muffins for my running club this morning. They were declared delicious and very Pacific Northwest. People who have just run ten miles are probably not thebest judges of taste however, what with the shoveling food into our faces.

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

Here's the finished tart, I may not be able to get a picture of it sliced, but I'll try. I made rolly pollys with the excess dough, and it tasty and incredibly flaky. The rhubarb was tasty on it's own, so I think it'll be great all together. I saved the poaching liquid from the rhubarb, and I'm going to make rhubarb lemonade with it.

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

It doesn't say that it's specifically for tarts, I think it could be used for a pie, it felt like regular pue dough when I rolled it out today.

May 22, 2015
zitronenmadchen in Home Cooking

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

You put the flour and soft butter in the bowl of the stand mixer together, and mix it at the lowest speed with the paddle attachment, just until the butter is in chunks, then you add the water with the salt dissolved into it, and mix just until it comes together. You're supposed to rest it in the refrigerator over night before using it. It was oddly hands off for me, like using the bread machine, I'm used to getting in there with my fingers and breaking up too large chunks of butter. We'll see how it turns out for my rhubarb tart for Saturday's gathering.

May 22, 2015
zitronenmadchen in Home Cooking

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

I made the pie dough from The Art of French Pastry today. It was interesting, a different method from most pie dough recipes I've seen. You start with warm butter, and you mix it in your stand mixer. It came together very quickly, and I *think* it tastes ok. I had a dentist appointment this afternoon, and I still have that gross, alcoholically clean taste lingering in my mouth. I think it will turn out flaky, there were large, flat chunks of butter in the dough.

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

I've had banh mi sandwiches from Viet restaurants. I thought they were pretty similar, but there aren't a lot of Vietnamese people around here, so maybe they're just making do with what's available?

May 19, 2015
zitronenmadchen in Home Cooking

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

My husband is one of those people who thinks cilantro tastes like soap, I love it though, could eat it by the fistful, so I'll have to make a small portion of the mayonnaise.

I didn't think the rolls were too dense, I did end up kneading the dough for longer than the recipe indicated, so maybe that helped?

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

The rolls came out really good. The crust was nice and crisp, the interior had a good sandwich bread texture, and they tasted good. I give the book a thumbs up, the carrot pickle recipe is really great, and the spicy hoisin sauce was perfect on our sandwiches.

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

They were getting pretty long (for me) and it looked weird :-) So no loss there.

May 16, 2015
zitronenmadchen in Home Cooking

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

I'm making banh mi rolls from Andrea Nguyen's The Banh Mi Handbook for... banh mi! Chicken sausage banh mi for dinner, I had to cut my fingernails after making the carrot and daikon pickle, they looked downright jaundiced.

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

Crimson Red is a variety of rhubarb that is, well, red. It's a very tasty variety too.

May 15, 2015
zitronenmadchen in Home Cooking

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

That sounds really good

May 13, 2015
zitronenmadchen in Home Cooking

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

That's what I figured. Refrigerate.

May 13, 2015
zitronenmadchen in Home Cooking

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

My family's memorial day party is coming up, and I'm always asked to make a dessert. This year I wanted to make a tart with a pastry cream base, poached rhubarb on top of that, and a crumb topping to top it all off. Because of the pastry cream, and the fact that we will get there around noon, but not eat dessert until around four, I should make sure they'll have room in the refrigerator before making the tart right?

May 13, 2015
zitronenmadchen in Home Cooking
1

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

Blueberries and rhubarb are things I don't understand paying for.

May 12, 2015
zitronenmadchen in Home Cooking

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

$6 a pound?! That's insane! I thought the price at the supermarket here was bad at $3 per pound.

May 12, 2015
zitronenmadchen in Home Cooking

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

The cinnamon buns were very popular with my Swedish class, the teacher was impressed that I found pearl sugar, apparently despite being a Swede, she's never been to ikea. Tonight I'm going to make individual quiches (quichelettes?) for dinner and I'm experimenting with making the crust from 100% white whole wheat flour.

Highland Park Market Italian Cole Slaw

Does anyone know how they make it?

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

Tack så mycket! (Swedish for thanks so much!)

May 08, 2015
zitronenmadchen in Home Cooking

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

So instead of 35g of fresh yeast I should use 14g of instant yeast? Sorry if that's a dumb question, math is not my strong suit.

May 07, 2015
zitronenmadchen in Home Cooking

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

My Swedish class is about to end, and I want to make cinnamon buns for everyone, from a recipe that's in Swedish of course. All the recipes in Swedish that I've found use fresh yeast, which I don't have, so I'm wondering if any of you knowledgeable bakers know the substitution (by weight) of fresh to instant yeast?

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

That looks fabulous!

May 07, 2015
zitronenmadchen in Home Cooking

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

What a great texture you got with no white flour!

May 05, 2015
zitronenmadchen in Home Cooking

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

Absolutely cut off the flower heads, they smell terrible, they also sap the plant's strength, but really the smell is terrible.

May 05, 2015
zitronenmadchen in Home Cooking

What are you baking these days? April showers...2nd part, April 2015 edition! [OLD]

Thanks! I watched the video, and tried to do what the woman who won the challenge did, squishing the cake slices together, although the mousse did peak through in a few spots. I looked up the etymology of charlotte in my giant french/english dictionary (I know, I'm a linguist, it's what I do) and the example sentence said Charlotte is a light and refreshing dessert, and when we were eating it, I said it's true, it is light and refreshing!

What are you baking these days? April showers...2nd part, April 2015 edition! [OLD]

I'm excited, my charlotte royale set up and did not turn into a soupy mess! We'll see what happens when it's sliced though. I've always liked lemon curd, but the home made lemon curd is absolutely amazing.

What are you baking these days? April showers...2nd part, April 2015 edition! [OLD]

When I was in seventh grade, we had to do presentations about books we had read, like a book report, but with some sort of project to go along with your summary of the book. One popular project was to make a food mentioned in the book. I made blueberry muffins for one book presentation I did. My teacher just didn't believe that I made the muffins from scratch. She really didn't think it was possible to make muffins without a mix.

What are you baking these days? April showers...2nd part, April 2015 edition! [OLD]

That beautiful, I just want to dive right into those strawberries!

What are you baking these days? April showers...2nd part, April 2015 edition! [OLD]

Oh wow, that caramel pound cake looks good.

Apr 28, 2015
zitronenmadchen in Home Cooking