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Announcement Thread: February 2015 COTM "Mighty Spice"

I can't wait for the thread to go up!

Jan 29, 2015
dkennedy in Home Cooking

Announcement Thread: February 2015 COTM "Mighty Spice"

Just clarifying, is that 9 oz. butter for the brownie recipe? I have it bookmarked to make this week so I just want to make sure. Thanks in advance.

Jan 29, 2015
dkennedy in Home Cooking

“A Cookbook a Week” Challenge (CAWC) – Thread #4 - Will you join me?

I haven't. I paged through the book on the day I received it but haven't picked it up since. I think it will be one of those when in need of inspiration books for me. I think I will really need to sit down with it and make a list of what looks appealing and then try out a few recipes. That sometimes is what it takes for me to flip the switch.

Jan 27, 2015
dkennedy in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

Wasn't that a lovely story.

Jan 23, 2015
dkennedy in Home Cooking

Announcement Thread: February 2015 COTM "Mighty Spice"

Yes, thank you qianning and all the other COTM volunteer coordinators. We really appreciate all your hard work.

Jan 23, 2015
dkennedy in Home Cooking
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Announcement Thread: February 2015 COTM "Mighty Spice"

So excited to cook out of this book with all of you!

Voting Thread: Cookbook of the Month February 2015

I am so excited that Mighty Spice is making a good showing (so far). I just pulled it off my shelf and will be making an old standby tonight, the Feta, Walnut and Nigella Seed Salad, p. 21. One of my favorite salad recipes, but tonight I will be playing fast and loose with the ingredients, turning it into a main course meal. I will add green beans, cucumbers, tomatoes, baby greens, baby kale and shredded chicken. I will also be leaving out the tarragon as it has disappeared from my garden.

If Mighty wins, I have a good chance of being able to participate every night next month - it is just that kind of a book. That will be quite a change for me as I haven't really been able to cook along side all of you for several months. And I miss it.

Jan 21, 2015
dkennedy in Home Cooking

Nominations Thread: Cookbook of the Month February 2015

My copy of Braise just arrived. Let me know if you have any favorites, Honkman. It is supposed to turn cold next week so I hope to have an excuse to cook out of it soon.

Jan 21, 2015
dkennedy in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

Very clear instructions, thank you. I had already made them by the time I read this, but your way sounds so much better, so I am cutting and pasting it to my notes for later use. Thank you, thank you, thank you!

Jan 19, 2015
dkennedy in Home Cooking
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What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

LLM, If you are reading now, can you share the specifics re the french toast. I can't find your original post and I want to try it. Do I butter the bread and then spread the top with apricot jam? Then pour the other stuff over it?

Jan 19, 2015
dkennedy in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

This sounds really good. I may have to make this myself.

Jan 19, 2015
dkennedy in Home Cooking

Voting Thread: Cookbook of the Month February 2015

I am in the same boat as you Blythe spirit. I don't feel very confident about my computer skills. To add to this concern, I am also very concerned that I would drop the ball and would be the reason COTM ceases to exist. I wish there was a way to do a practice run.

Jan 18, 2015
dkennedy in Home Cooking

Voting Thread: Cookbook of the Month February 2015

Go Mighty Spice!

Jan 17, 2015
dkennedy in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

Now that is impressive!!

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

FYI this is a breakfast book rather than a baking book. Not to say there aren't a lot of bakery items, but only the type you would serve at breakfast time, such as tea cake, muffins, scones, biscuits, etc. I have posted a bunch of reviews on EYB.

Jan 17, 2015
dkennedy in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

Not complicated at all. She has quite a few recipes posted online if you want to give it a try first before buying.

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

I also have bookshelves in every room - kitchen, family, and all bedrooms. Still, i end up with piles stacked in the corners.

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

I've cooked quite a few recipes out of Huckleberry, Buvette and My Paris Kitchen. Nothing out of the other 3.

Jan 16, 2015
dkennedy in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

That is a great idea!!!!!

Jan 16, 2015
dkennedy in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

I have My Paris Kitchen, Huckleberry, A Kitchen in France, Flavor Flour, Buvette and Baking Chez Moi. I want Heritage, Bar Tartine, and A Boat, A Whale and a Walrus.

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

I have 6 - can't believe I have so many of them. Usually I have only one or less. Worse, there are a few others that are already on my short list.

Nominations Thread: Cookbook of the Month February 2015

I am liking this momentum!

Nominations Thread: Cookbook of the Month January 2015

Of course, it is the only one from the the four listed above that I haven't managed to cook anything out of yet. I've made two from The French Market, one from One Good Dish and several from Buvette.

Jan 12, 2015
dkennedy in Home Cooking

Nominations Thread: Cookbook of the Month February 2015

I have and own Verdura. It is a great book. Your DIL will surely enjoy it.

“A Cookbook a Week” Challenge (CAWC) – Thread #4 - Will you join me?

I just re-read my post. I didn't proof read it very well. Sorry everybody.

Jan 11, 2015
dkennedy in Home Cooking

Nominations Thread: Cookbook of the Month February 2015

MIGHTY SPICE AND MIGHTY SPICE EXPRESS

Jan 11, 2015
dkennedy in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

I already have A Girl and her Greens on preorder. I can't wait for it to be released here.

Jan 11, 2015
dkennedy in Home Cooking

“A Cookbook a Week” Challenge (CAWC) – Thread #4 - Will you join me?

HUCKLEBERRY, by Zoe Nathan

I have a new favorite cookbook these days. It is occupying a lot of my time, so I thought I’d bring it to your attention. An odd choice for me really, as I am not much of a baker, but my family would tell you I am a baker, these days anyways. The book self describes itself as a Breakfast book, and again, I don’t think of myself as a breakfast person, but maybe that is why this book is such a hit with me. It is getting me to bake. It is getting me to be creative at breakfast time. Today my family will be waking up to banana chocolate cake.

Zoe Nathan is young, energetic, incredibly talented baker here in Los Angeles. She met her husband, Josh Loeb, on the job when she took a job at his first restaurant, Rustic Canyon, And that is where the story behind Huckleberry begins. Zoe tells you all about her journey and the beginning of their food empire in her book ( (4 restaurants and shops, and growing) in her book. I won’t spoil it for you here, it makes for great reading. The table of contents begins at 3:00 a.m.(muffins), when the first shift at Huckleberry walks through the door, and runs through 10:00 a.m. (coffee and other beverages), when the servers are already in place. In between she works her way through biscuits and scones, rustic cakes and teacakes (my favorite chapter so far), breads, flaky dough and it’s many uses, baked in a dish, fried stuff, pancakes, cereals, sandwiches (breakfast sandwiches, that is), and hearty plates with and egg on top.

The book itself is absolutely beautiful. Hardbound, no dust jacket, the front cover is adorned with a loaf of blueberry brioche bread, a wow picture if ever I’ve seen one. Even before you have turned the first page she charms you with an adorable yellow and white polkadot border that somehow covers the border of every page so the inside of the closed book is also beautiful to behold. Then you start turning the pages and the rest of the pictures, one after another, are all enticing. The font is of good size and easy to read, even for my tired eyes. The stories and intros to recipes are well written and incredibly personal. Really, I cannot say enough good things.

The recipes seem to be well tested. So far I have made 14 recipes from the book and all but one came out perfectly the first time around. Several have been repeated by me way more than one time, and I don’t think there are any I wouldn’t put on the make again list. To be fair, I’m told the weight measurements in the book are off (in a few recipes) and I have heard mixed results from some people who have tried these recipes at high altitudes. I haven’t had any of these problems. For me, I have used the cup measurements and those work perfectly.

As many of you know, I am gluten free these days and Zoe shares her gluten free flour mix on page 55. She also notes in the headnotes which recipes are especially easy to convert to gluten free. Every recipe I have made out of this book I have converted to gluten free, and the results have been flawless. By far the best, BEST gluten free baking I’ve tasted to date. And it is coming out of my own kitchen!!!!! Pretty exciting.

Here’s what I’ve tried so far -these are my notes from EYB. As I said, there is one recipe that didn’t work for me. That was the Chocolate chunk muffins, the first one listed below. Don’t be discouraged, the rest of them were perfect.

Chocolate chunk muffin

Page 36. Just finished reading the book and this was the first recipe I decided to try out of the book. Per the head note, the batter can be held overnight. I used her GF flour mix, substituted buttermilk for the yogurt, and cut back the chocolate from 2 1/4 cups to 2 cups. Had just enough to fill a tin of 12 muffins. Made the batter ahead of time. Baked at 350 on rack in upper 1/3 of oven. They browned up nicely but the tops spread terribly and they fell apart when I took them out of the pan. I will have to play around with the liquid ratio when converting her recipes to GF, but otherwise perfect. The taste was similar to a chocolate chip cookie. Leftovers the second day were equally delish. Chocolate did sink to the bottom but in a good way..

Chocolate almond muffins

Page 38. Oh my, these are delicious. Made a GF version of these using marzipan paste instead of almond paste, not sure if there is a difference. I used 7 oz. because that was what was in the tube. For the chocolate, I used TJs dark chocolate with almonds. I shaved 1 cups worth into the batter, then topped each one with a big chunk. After 8 minutes, I took them out and added more chocolate to the tops of the muffins in the hopes that those chunks will stay toward the top. Did the same at the end when they came out to cool. Made 13 huge muffins, not 16. The raw batter was spectacular. I did not space them out as she suggested and my center two muffins needed more time. All the rest baked through. I ended up baking them longer than 22 minutes

Vanilla raspberry muffins

Page 41. Easy to put together. Substituted GF flour and added the zest of 1 lemon. Batter is somewhat loose. Raspberries are folded in at the very end. Baked for 20 minutes, mine were perfectly done by that time. Light and sweet and have a hint of lemon from the zest. I am considering glazing 1/2 of them with the glaze recipe from p. 46.

Huckleberry gluten-free flour mix

Page 55. Made this today for future use. Ingredients for a double recipe (13.5 cups) cost $16.00 from the Co-op using bulk bin for the brown rice flour and corn meal and Bobs Red Mill for the Potato Starch and Oat flour. Note that this amount includes leftover flour for next batch of all ingredients except the rice flour.

Gluten-free strawberry jam muffins

Page 69. Just made the jam filled scones (online recipe) and it came out perfectly. I used GF flour in place of the regular, and cut them with a square biscuit cutter. Mine only needed 23 minutes. Note that you may want to pop the dough in the freezer before cutting out the scones. I used lavender sugar to top the scones which complemented the flavors nicely. I have made this recipe several times.

Blueberry cornmeal cake

Page 80. Made the muffin version of this cake, as specified on the NPR blog. Note that I did not use the recipe listed in the book for this one. Substituted GF flour. Freezes beautifully. Halved the recipe. Had to make some adjustments as the online recipe did not specify how long to cook the muffins for, also did not specify when to add the baking powder, etc. Despite these oversights, the recipe came out perfectly. Did not grease pan. I have made this one several times.

Chocolate banana walnut cake

Page 86. I made a GF version of this using 1 cup GF flour mix (Huckleberry's recipe), 3/4 cup Bette's Bean Flour, and 1/2 cup almond flour. I omitted the walnuts and I also left out the the 3 sliced bananas, simply because I only had previously frozen bananas on hand. The cake was a snap to put together. It baked for 1 hour 2 minutes and probably was a little too brown on top when I took it out. I took a slice while it was still warm and loved it. Not too sweet. Will report back after it cools. The chocolate chips did not sink to the bottom which can often happen with GF adaptations. I think this would be even better with the extra 3 bananas sliced into the cake.

Gluten-free chocolate hazelnut cake

Page 87. I made a few adjustments: Only had 1 cup of hazelnuts so substituted pecans for the other 1/2 cup and cut back the chocolate chips to 1 cup. I put 3/4 of the cup in at the onset and the last 1/4 cup 18 minutes in to cooking. I did this in an effort to not have all the chocolate sink to the bottom. It seemed to work, a lot of chocolate chips loomed at the top, next time try it 10 minute in so they sink to the middle. Very good but next time also cut back on the orange zest, use the full amount of the chocolate, pulverize the hazelnuts. Used and loved the lining technique illustrated on page 78.

Persimmon spice cake

Page 92. Made for tonight's Yom Kippur dinner using some overripe persimmons from a friends tree. I used gluten-free flour but made no other substitutions.I lined a 10 1/2 inch round pan as described using Zoe's instructions from page 78. The cake turned out just like the pictures in the book. Note that the ingredient list calls for 2 teaspoons baking soda but the body of the instructions references baking powder at step 4. Baking soda is the correct ingredient. This cake was spectacular served warm with vanilla ice cream. It has a subtle sweetness, not cloying, and I love that it uses persimmons, dates and raisins. I left out the nuts! I have now made this recipe 4 times and I have a store of persimmon puree in the freezer so I can make it year recipe. By far, my favorite cake of all time. Really special.

Apricot-vanilla bean pound cake

Page 93. Made this recipe using GF flour and substituting blackberries for the apricots called for in this recipe. B/cuz I used GF flour, the blackberries sunk to the bottom. As a result, next time I will just fold into the batter than layering. The cake comes out crispy on the outside and buttery and moist on the inside. Everyone loved it. Note that the plain vanilla bean pound cake is often offered at Milo and Olive. FYI, the cake stuck to the bottom on a nonstick loaf pan so next time I will line with parchment.
Step 3 in the book is incomplete. Correct it to include: after you have added 1/2 the batter to the pan, top with the apricot layer, then add the other 1/2 batter...... Correction is courtesy of Huckleberry Cafe. I love Huckleberry! I left a message on their voicemail and headed out to a Pilates class. When I got home, they had left me a response on my machine.

Chocolate chocolate teacake

Page 94. Made this subbing 3/4 c GF flour mix and 6 T. Betty's four flour mix. I also left out the 1 cup chocolate chunks because the would have sunk to the bottom in the GF version. Used TJs 72% chocolate. Cake turned out very moist and subtly sweet. Next time I may add some chunks 10 minutes into cooking time or a 60% bar to notch up the sweetness factor. Very, very good.

Lemon kumquat poppy teacake

Page 97. Made this recipe using GF flour and substituting zest of 1 lime, 1 meyer lemon, 1 regular lemon, 1 tangerine, and 1 grapefruit for the zest called for in the recipe. I did not make the kumquat syrup called for in the recipe because I had some kumquat simple syrup on hand. Next time I make this, I will use some warmed up marmalade or warmed jelly in place of the syrup to glaze the warm cake. The syrup is very subtle and could easily be omitted if time is an issue. This cake is excellent. My kids loved it and it would also make wonderful muffins, which is what is often offered at Milo and Olive. FYI, the cake stuck to the bottom on a nonstick loaf pan so next time I will line with parchment. Otherwise, perfect results.

Carrot apple teacake

Page 98. Made this today omitting the walnuts and substituting gluten-free flour in place of the all-purpose flour and bean flour in place of the whole wheat flour. Baked it in a 9" round cake pan and frosted it with a lemon cream cheese frosting out of the Once Upon a Tart Cookbook. Top the cake with candied lemon peel. This is my first attempt making carrot cake, I'm very pleased with the results.

Blueberry nectarine crisp

Page 159. Made this tonight using badly bruised nectarines (seconds) and frozen blueberries. Served it warm with ice cream. This is a great dessert, everyone loved it and you can make it with whatever fruit you have on hand. It can be assembled early in the day and then just popped in the oven as you sit down for dinner.

Beer-braised pork on toast with an egg on top

Page 230. Made the beer braised pork part of this dish on Friday to serve on Sunday. The rub was very flavorful and it smelled amazing when I was browning the meat. I used 2 lbs of bone in shoulder meat for this recipe and 1 1/2 bottles of white wine. On the stovetop, the meat took about 3 1/2 hours to fall apart. I refrigerated overnight and defatted and then cooked down the sauce the following day. On day two all components of the dish tasted perfect. Right now the sauce is in the fridge for a second defatting, and I will serve this tomorrow for a breakfast dinner. Makes a ton so plenty to put aside to make a second meal from this. Next time I will try it with beer, I think that will taste even more amazing!

Nominations Thread: Cookbook of the Month February 2015

I'll second BRAISE. Just went onto Amazon and found a copy for just over $8.00 with shipping. I have two other Daniel Boulud books which I love and I remember wanting this one when it came out but the price tag was too high. Either way, thank you for reminding me of it now, I am happy to add it to my collection. Who else owns it and what have you cooked from it?

Jan 11, 2015
dkennedy in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

That sounds like a really intriguing book. Too bad it is not your cup of tea. Perhaps keep it for when they come visit?

Jan 08, 2015
dkennedy in Home Cooking
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