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Has anyone here ever used ph10 pâtisserie by Pierre Herme?

Hi Jennifer - I've baked from it a couple of times. The recipes all worked (I had to scale them down) but require some hard/expensive for the home cook to source ingredients.

The Vanille Infiniments were AMAZING but required a special pectin - I subbed with some Pomona's pectin. They didn't look as nicely glazed as I'm sure his were but were still delicious.

I also made the Azur for Mother's Day - no surprise it was also amazing.

I had prepared some inverted puff pastry for another recipe but we had a power failure and never went back to revisit.

You've now made me want to go back and make something else from that big book LOL.

May 20, 2013
stephle in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

So, I've never had this sauce but love a good mystery.

Someone referenced "Chinese Hot Sauce" and someone else referenced a zingy snap to the real deal similar to touching your tongue to a battery. This makes me wonder if one of the mystery ingredients isn't in fact Sichuan Peppercorns?

As someone who uses these often to make Shichimi Torigashi from scratch, I could see if they're not ground whether that they could easily be mistaken for the clove everyone's saying is in there.

Finally, when you consider that Chinatown is only a hop skip and a jump on the 10 freeway, it makes me even more convinced this might be what you're all looking for.

Nov 11, 2012
stephle in Home Cooking

Thanksgiving Baking: Rolls-Biscuits-Breads

I've made this recipe for Rosemary Walnut bread into rolls a few times and they've always been a hit :)

Nov 11, 2012
stephle in Home Cooking

Killer pate recipe?

FWIW, despite the review, I went ahead and made the BLT recipe for Thanksgiving; I usually make a different one that my family loves but they ate up the BLT Pate like ravenous dogs. It ended up in my "Really Good" recipe file :)

Dec 05, 2010
stephle in Home Cooking

Thanksgiving - your BEST side dishes

That Noble Pig Scalloped Sweet Potato is heavenly. Made it into my 'Outstanding' recipe file last year - I beg you if you like sweet potatoes and cream, you must try this one :)

Nov 07, 2010
stephle in Home Cooking

Trying to find recipe for Pear Cake-Like thing that uses Syrup from the can

20 years ago we used to have a roomate who made what I can only describe as this wonderful Pear Cake thing and cannot find him or the recipe and I'm now obsessed with having/making some. It was baked in a pie dish, had a pie crust type shell with canned Pears that were surrounded by a nutmeg scented batter (it was a cake batter consistency) made with the syrup from can then baked. I seem to remember some butter being creamed with sugar in the batter part (but then wonder how it wasn't overly sweet, which it wasn't).

He was originally from Bakersfield,and I think his family was probably either German or Polish but cant imagine any authentic European recipes that'd use the syrup this way. Has anyone ever seen or heard of such a beast or is this likely one of those things that belong in the "Your Mom's Weird Cooking" thread?

Any thoughts, ideas or tips would be most welcome :)

Jun 26, 2010
stephle in Home Cooking

What to do with one whole poached chicken breast?

OMG saw the title to this thread and got all excited - IMHO the best thing for a poached chicken is the Poached Chicken with Ginger-Scallion Sauce from Epicurious. Easy and perfect for warm weather eating.

Jun 26, 2010
stephle in Home Cooking

What are you baking these days? Part III [old]

Our dog (baby) Romeo's being treated for Lymphoma and when I asked how they gave him the injectables/IV's they said they have him lie down on the floor while they fed him dog cookies.

I wanted to return the favor for all the docs and techs who take such good care of him so I made a tin which was study in shortbread(shortbread-like) cookies: PH Korova chocolate cookies w/fleur de sel, Alice Medrich's Pecan Bourbon Shortbread (with a little graham flour for nuttiness) and Brown Butter Rosemary Shortbread cookies.

Love these recipes for their uniqueness and for being not too sweet - they seemd to be a hit at the clinic too :)

Jun 26, 2010
stephle in Home Cooking

What's For Dinner? Part XXXVII

It's warm here in sunny SoCal so made Creole Grilled Shrimp Rolls from Food and Wine

Seriously seriously good. The only modification I made was to marinate for 2 hours instead of 10 mins. I've made 197 new recipes since Jan 1 and this recipe is only 1 of 11 to make it into my "Outstanding" folder. Quick, easy delicious, can't get any better than that.

Jun 26, 2010
stephle in Home Cooking

Is there an ingredient you are sort of afraid to cook (with)?

I agree. It's the smokiness not the heat that scares me off. I wish someone would make this in a tube like tomato paste that i could use just a little of without opening the whole can. The freezing thing just doesn't do it for me - frozen or not, it'd take me 5 years to go through all of the chipotle in just one of those little cans.

Apr 24, 2010
stephle in General Topics

Not making the same thing for a year?!?!

Funny you mention this - I'm having this exact challenge but with a twist. Last year I realized I was in a total cooking rut so made myself start cooking other people's recipes - from cookbooks, magazines, blogs, websites, you name it I cooked it.

Somehow, I managed to complete over 300 new to me recipes in 2009. Have started afresh in 2010 and while I'm almost at 100, my goal is to do 365 new recipes. There were a lot of winners in last years bunch so it's really hard not to go back to some of the better recipes.

I'll admit, I've been back to the well twice (but not in the last month) - once for a Peruvian Aji Chicken recipe from here on Chow and a second time for this Ribeye rubbed with a fennel rosemary rub (amazing).

It's not easy to not repeat but can be done if you have an open mind and willing palate.

Apr 17, 2010
stephle in General Topics

Strange Pairings that Taste Uncommonly Good

Chocolate chip cookies with a side of creamy blue cheese. The salty pungency of the cheese plays really well off of the cookie. My favorite bedtime snack when on vacation :)

Apr 01, 2010
stephle in General Topics

Your favorite recipes using Roasted Red Peppers????

+1 on the Romesco idea with eggs or on grilled Ciabatta lightly brushed with olive oil. Heck, why not on both LOL.

Mar 24, 2010
stephle in Home Cooking

What do you make that is SOOO easy yet you impress yourself every time you make it?

So FWIW, I bought one of those jumbo 1lb bars of chocolate at Fresh & Easy and was delighted to unwrap a big bar with Callebaut printed on it. Makes the likelyhood of the TJS bar being the same possible IMHO.

Mar 21, 2010
stephle in Home Cooking

Philadelphia Smoked Salmon Cream Cheese

How about adding it to mashed potatoes? I use the FF version in my mash to keep calories down but think this would work just as well.

Mar 21, 2010
stephle in Home Cooking

Sweetened Condensed Milk! If that didn't scare you...

Oh, Banoffee. This was an obsession for me last summer. After deciding that most of the recipes looked achingly sweet, I did an adult riff on one which turned out really good.

Made the dulce de leche from scratch (Alton Brown recipe), added a touch of salt to it when finished (I was going for a bit of a salted caramel thing). Did the graham cracker crumb crust as above but used browned butter for a bit of nuttiness.

In my Kitchenaid, I then whipped a carton of creme fraiche, mascarpone, 1/2 c whipping cream, vanilla and a little bit of confectioners sugar with a 1/2 package of gelatin powder softened with about a tablespoon of water (added the gelatin to give the cream some substance to hold everything up).

Laid down a 1/2" layer of dulce in the pie crust, then about 1/2 of the cream mixture then the sliced bananas (tossed with some lemon juice & a tb of confectioners sugar to prevent browning) then topped the bananas with the remainder of the cream. Sprinkled some slivered almonds on top and refrigerated until set.

That pie (and it's calories) still haunts me It was SO good.. Darn you chow people, for triggering the obsession all over again LOL.

Mar 14, 2010
stephle in Home Cooking

Thanks to Sam F, gizzard success

The japanese market Mitsuwa seems to have a way of trimming these guys but for the life of me I can't remember what and how they do it.

If you're looking for a new way to make these, slow cook them in some salted water until they're completely tender - maybe an hour+.

Then make a simple beer batter -I like the one here and deep fry those tender little suckers. Seriously good eating :)

Feb 13, 2010
stephle in Home Cooking

Stuck with 3 Tubes of Grands Biscuit dough - what to do with them?

As a Pillsbury Bake-Off finalist (Candied Bacon and Apple Canapes in the app category), I think I'm almost duty bound to point you to for ideas ;P)

A quick search shows they've got something like 300+ ideas as to how you can use those biscuits - something in there might well strike your fancy.

And I totally feel your pain around having lots of product and not knowing what to do with it. While I was testing recipes, I was buying product left right and center and I'm still left with quantities of Jif Peanut Butter, Smuckers Jam and I'm pretty sure there's probably at least one Pillsbury pie crust that went AWOL somewhere in the depths of my fridge. To make matters worse, we're a family of 2 without kids so using the leftovers is a low process LOL.

Dec 29, 2009
stephle in Home Cooking

Low-temp prime rib roasting (Cook's Illustrated recipe etc.)

I used the Serious Eats method this year and it worked out GREAT. Usually I have a problem with timing so when my Dad called and said he was running an hour later than he planned, as usual I panicked. But, as the Serious Eats recipe suggested, I continued cooking to 120 degrees, took the thing out for a long rest (while Dad was on the freeway) and then reheated & caramelized at 500 degrees. Everyone thought it turned out great.

Now, that being said, the next day I helped my sister do the same to her roast and she said she didn't like the fact that it still smelled "meaty". (scratching head, I thought that was the whole purpose for eating beef).

And yes, there were no drippings or fat for Yorkshire pudding but I had already pre-empted that problem by making a big pot of beef stock the previous week and freezing the skimmed fat just for use on Christmas Day.

Dec 29, 2009
stephle in Home Cooking

Your top 5 best recipes for 2009?

I was looking at the folder I keep here on my computer with my recipes in it and realized to my surprise/shock/horror that I cooked almost 300 new recipes in 2009 - many from publications in 2009, many older ones that I had collected but just now got around to making.

Of the 300, 274 give or take were deemed worth repeating. The other 25 were meh, not so good but thankfully none sent me running to the bathroom in horror.

So, from my 'Make Again' file here are my top 5 best new recipes for 2009.

"Vietnamese Restaurant-Style Grilled Lemongrass Pork" by Andrea Nguyen - Tuck these slightly charred, caramelized pieces of pork heaven into a crunchy french roll spread with homemade mayonnaise, dressed with cilantro, pickled carrots & daikon with a couple slices of jalapeno ... Sigh. Just so good.

"Aussie Burger" - Saveur Magazine. That combo of meat, sharp cheddar, pineapple, beets all topped with a fried egg was the highlight of my weekly Friday Burger Madness and indeed the entire year.

"Pizza Bianca with Sottocenere Cheese"-Mozza via Food and Wine Magazine. Had to improvize with this - there was no recipe per se, just a description (does that still count?). Never had the Sottocenere cheese before but it's nice truffle scent and light sprinkling of truffle oil at the end was a seriously nice finish to a great pizza.

"Chicken in Milk" - Jaime Oliver. Strange to think that you could toss these unlikely ingredients (milk, lemon zest, lemon juice, garlic, cinnamon sticks, chicken) into a pot and have it come out good but actually comes out amazing. Rich, sweet, spicy, lemony goodness AND the house smells great while it's cooking. Perfect cold weather recipe.

"Brennan's Bananas Foster" (Epicurious). Yes, I've played around with the idea of Bananas Foster before but never used an actual recipe (let alone THE recipe). If you haven't made this, please promise me you will...soon. I made these twice this year, both times served in crepes with vanilla ice cream and they were so good I wanted to jump in the pan and bathe myself in that buttery goodness.

What were your new recipe discoveries this past year?

Dec 29, 2009
stephle in Home Cooking

ISO good home made pizza has got to be the most technical food forum(s) I've ever seen.

These guys are fanatical about making great pizza at home. After spending literally hours reading through the various threads, I found a great recipe that works really well in our home oven on a pizza stone - for a while I was addicted to the process and every Weds was pizza night in our house.

Definitely easier with my KA stand mixer but I'm sure you can do this all by hand - doesn't need or want a lot of kneading FYI and make sure to use cold water. Seems counter intuitive but trust these guys, they know their stuff.

King Arthur Flour's Sir Lancelot makes this crust SUPERIOR IMHO but if you don't have it, you can use regular bread flour to good result.

I've made it without the overnight refrigeration (made in the morning and put in fridge until about 5pm) but it really is better tasting with the over night rest.

Another nice thing is that you can choose your preferred weapon of measurement (weight or volume - I use ounces for flour and water and teaspoons for everything else.)

Makes 1 12" pizza

Flour (100%): 209.66 g | 7.4 oz | 0.46 lbs
Water (63%): 132.08 g | 4.66 oz | 0.29 lbs
Instant Dry Yeast (.5%): 1.05 g | 0.04 oz | 0 lbs | 0.50 tsp | 0.12 tbsp
Salt (.5%): 1.05 g | 0.04 oz | 0 lbs | 0.22 tsp | 0.07 tbsp
Olive oil (1.5%): 3.14 g | 0.11 oz | 0.01 lbs | 1 tsp | 0.23 tbsp
Sugar (1.5%): 3.14 g | 0.11 oz | 0.01 lbs | 0.75 tsp | 0.26 tbsp
Total (167%): 350.13 g | 12.35 oz | 0.77 lbs | TF = 0.1092

Dissolve the salt and sugar into the water, in the stand mixer bowl. Combine the yeast and flour in a separate bowl, then add it to the mixer bowl. Mix for about 1 minute then add oil.

Continue to knead on lowest speed until the dough smooths into a ball (two or three minutes in the mixer). Remove dough from bowl and move to ziplock bag lightly coasted with oil.

Refrigerate overnight - about an hour before baking, remove from fridge, shape and top. I usually preheat my baking stone for about 45 mins at 400 degrees prior to baking, shape the pizza, dough at the 45 min mark and bake for about 15 mins give or take.

Good luck! If you have the time/inclination check out those forums, pretty amazing how such small variances can completely change the complexity of the dough and end result!

Dec 27, 2009
stephle in Home Cooking

The Chilled Relish they still exist?

My sister is a relish tray fan - yes, she makes one every year for Thanksigiving and most years it's left untouched.

And, our favorite BBQ joint (Bear Bit in North Hills CA) still does the relish bowl of my childhood (a few carrots, sliced pickle, celery and hot peppers over a bowl of ice). This is the only place where I'll willingly eat raw carrots and celery in raw stick form.

Dec 17, 2009
stephle in General Topics

Not because I think it is too hard to make, so please don't crucify me, BUT

Yup - this is mine, my mom's and grandmother's enchilada recipe. Roux+Gelbhardts+Chicken broth. Easy, works a treat and is tasty too :)

Dec 14, 2009
stephle in General Topics

Thanksgiving: the bitter end

+1 :) I still have a ton of turkey frozen for snacking which we do every year. I served an 18lb for our 9 guests and my sis made an extra 16lb for leftovers so its a good thing we love turkey LOL.

Dec 12, 2009
stephle in Home Cooking

September COTM “Vietnamese”: Vegetables & Vegetarian Dishes

Have to agree - I kept re-reading the recipe thinking I had done something wrong because I couldn't taste the scallion at all. Won't do this one again.

Jul 10, 2009
stephle in Home Cooking

September COTM “Vietnamese”: Vegetables & Vegetarian Dishes

I made this a couple of weeks ago and really liked it (but we're big beet and potato folks here LOL). Used the ready made baby beets from Trader Joes (too hot to fire up the oven for just this) and took the liberty of adding some defrosted green peas to it but otherwise thought it was a great compliment to the lemongrass riblets and scallion corn (as suggested in the book). Have to agree that the neon pink was definitely fun!

Jul 10, 2009
stephle in Home Cooking

Your latest 'addiction'?

Vietnamese coffee. 2 oz of dark delicious imbibable liquid Crack. Thank goodness I didn't have any sweetened condensed milk when I fell down the rabbit hole or I'm sure my addiction would be far worse.

For the moment I've managed to contain my 3pm fix to fat free half half and a little sugar but god help us all if (when?) I crack open the emergency La Lechera can I've got stashed in the back of my cupboard.

Jun 01, 2009
stephle in General Topics

Who remembers La Barbera's pizza in West L.A.?

For some reason this childhood favorite popped to mind, quick search of Google brought this up:

Does anyone know if theres any relation to the original? Do I dare even hope that the pizza of my dreams is available again?! I'm 30 miles from there otherwise I'd make the drive to find out myself. (fingers crossed :L)

Jun 04, 2008
stephle in Los Angeles Area