k

kimberlyfla's Profile

Title Last Reply

Holiday Baking: Make ahead/freeze egg white-based cake?

Last Christmas we were guests in my sister-in-law's home for Christmas dinner, so I brought dessert: the "Layered Fruitcake with Creme Fraiche Frosting" from Martha Stewart Living. This cake was *fabulous* and I'd really love to make it again this year. However... this year my in-laws will be coming to stay with us, and we'll have other invited guests in on Christmas Day, so I won't have all day to bake & frost this cake like I did last year. It is a little time-consuming, as to make the full 6 layers for the beautiful & dramatic presentation shown in the photo (and how could I be satisfied with anything less?), the recipe indicates that you have to make the batter twice & bake 3 layers at a time. The recipe is made with lots of whipped egg whites and almond flour (almost no wheat flour), and I'm assuming that's the reason why you can't simply double the recipe, because if you did the weight of the batter would cause the egg whites to collapse...(?) Don't know, just a guess. Anyway, the only way I can figure that i can handle doing this cake for Christmas Dinner (as well as handling presents, guests, dinner, and multiple champagne cocktails), would be to bake the cake layers a couple of days ahead of time. Whipping up the frosting & assembling on the 25th would be no problem. The recipe says they can be baked ahead and refrigerated OVERNIGHT, but I'm going to need to keep them at least two "overnights" This is the only cake recipe I have ever made consisting of mainly whipped egg whites, and I have no idea how it would hold up in the fridge for several days, or even in the freezer--? What do you think?

Here's a link to the recipe:
http://www.marthastewart.com/recipe/l...

Dec 18, 2008
kimberlyfla in Home Cooking

Stuffed Jalapeno's

An old acquaintance used to make jalapeƱos on the grill, stuffed with mild, white cheese and a smoked oyster tucked inside each... fabulous...

Sep 24, 2008
kimberlyfla in Home Cooking

Blackberry-Peach Cobbler with Sour Cream Biscuits

I wonder if it's a regional thing, hoosier...? The name "cobbler", I mean. I grew up & spent most of my adult life in the coastal South (which is NOT South Florida, by the way--South Florida, where I live now, is southern only by the strict geographical definition)--and I never heard this kind of dish called a "slump" or a "grunt." (Those are things your mother or your aunt chastises you for doing at the dinner table, not something you eat.) Where I come from--the land of pig roasts, crab boils, potluck dinners, and Wednesday night church suppers--any dessert consisting of a mess o' fruit baked with batter or soft dough until its golden, bubbly and delicious is called a "cobbler," whether it's batter poured in first...sweet "biscuits" or dumplings dropped on top... It's all delicious, and it's all called "cobbler". There are even those who will roll out their dough, drape it over the whole pan, and we'll accept that--though mostly out of politeness, as secretly its somewhat frowned upon as something that Northerners do. ;-)

Anyway, between this recipe and the "Tipsy Summer Peach Pudding" I saw on Serious Eats the other day (http://www.seriouseats.com/recipes/20...), I'm going to have to keep my eye out a the farmer's market for a bargain on a big ol' mess o' peaches...

Aug 05, 2008
kimberlyfla in Recipes

Bull-Market Burger

My favorite French-English dictionary tells me that you are all right: confit is the past tense of confire, which means basically to preserve (or pickle, or cystallize). Specifically, relevant to meats, it means "to preserve in its own fat." :-)

But I agree with Caroline: WHY? I'm a big fan of Daniel Boloud , but this is just un petit peu absurd.

Jul 20, 2008
kimberlyfla in Recipes

Was it just me...(TNFNS 7/13)

Hee, hee... ;-)~

Jul 18, 2008
kimberlyfla in Food Media & News

Was it just me...(TNFNS 7/13)

She really is very pretty, but I think she comes off a little too much like a Stepford Wife.

Jul 18, 2008
kimberlyfla in Food Media & News

Was it just me...(TNFNS 7/13)

It's possible that Bobby Flay HASN'T ever tasted Cassoulet before. It doesn't have chipotles in it, after all... ;-)

And I have to chime in Aaron's defense on the whole "don't use an ingredient if you don't know everything there is to know about it." He knew what they tasted like, what flavors they were going to impart to his dish, and that's what's important. If a TV chef uses an ingredient I'm not familiar with and doesn't explain it to me to my satisfaction, that's what Google is for. Jeez. Bobby Flay wouldn't even have asked the question if he weren't a pretentious twerp.

Not that there's anything WRONG with that... ;-)

Jul 18, 2008
kimberlyfla in Food Media & News

Chocolate Icebox Cake with Mascarpone and Blackberries

Personally I think the good, old-fashioned combo of chocolate wafers with lightly sweetened whipped cream can't be beat. Simple, easy and GOOD. (Some things just can't be improved upon.)

Jul 17, 2008
kimberlyfla in Recipes

Was it just me...(TNFNS 7/13)

I think I agree with you--I'm a little underwhelmed, and we're down to the final 3. (Of course, I wasn't exactly overwhelmed last season, either.) I'm not sure Aaron has the confidence to handle it...there is something about Adam that rings false with me, I don't know... and just about everyone I know who watches this program can't stand Lisa. But then again, the Food Network is just chock full of "personalities" that people love to hate: Bobby Flay, Rachael Ray, Paula Deen... dare I mention SANDRA LEE? Oh, God...
I honestly can't believe I'm following a (so-called) "reality" show (and posting on this board about it, no less!). It's kind of fun, though, isn't it?

Jul 15, 2008
kimberlyfla in Food Media & News

How To Cook Wild Australian Barramundi?

Thanks, Anni. Your friend's comments are very much in line with what I've read online: that barramundi is a mild, delicately sweet fish, and very tasty. I agree with the tasty part, I just can't figure out why the fillets I had were so tough. I did read today that barramundi can live to be 20 years old (wow), but that the older ones don't make for good eating, as they can be tough as old shoe leather." I wonder if I just got Grandpa Barramundi?! ;-) Well, I've got 3 or for more fillets to play with, so maybe it'll just be trial and error. Thanks for your help-- *kim*

Jul 15, 2008
kimberlyfla in Home Cooking

Was it just me...(TNFNS 7/13)

Hee, hee... That's scary.

Jul 15, 2008
kimberlyfla in Food Media & News

Was it just me...(TNFNS 7/13)

I can't figure that one out either. Maybe she's just letting her guard down a little and is really a nice person? Or...maybe she just couldn't help herself, standing there with nothing else to do, than to tell him he's doing it wrong? Or...maybe she wasn't thinking straight after the sudden change in altitude from taking off the stiletto heels?

Jul 15, 2008
kimberlyfla in Food Media & News

Was it just me...(TNFNS 7/13)

I couldn't watch her show (the little curly-headed girl from last year). It was just so.. BORING. Not necessarily all her fault, as I think the Food Network tried to carry the whole "girl next door" thing a little too far with her. Remember the set they gave her? Well maybe you don't, which is kind of my point.

Guy has a great personality--I love him on the Diners & Dives thing--but I found his cooking show unwatchable. When he made a "chocolatini" and rimmed the glass with crushed Oreo cookies, that was as much as I could take.

I think Aaron is by far the best candidate on this year's program, a little awkward in front of the camera at times, but once they got him on his own show I think he'd take right to it. He makes great-looking, unpretentious food that I'd both like to prepare and to eat.

Lisa is undoubtedly a fabulous cook, but I don't think I would watch her show.

Jul 15, 2008
kimberlyfla in Food Media & News

How To Cook Wild Australian Barramundi?

We tried this fish for the first time at home, a special purchase from Costco, frozen skinless fillets. They had a nice, sweet, mild flavor, but for some reason they were somewhat tough, and not very flaky although they appeared by color/translucence to be cooked through. Maybe it was just coincidence, but the largest fillet was the toughest, the smallest the flakiest. My cooking method wasn't anything off the wall: I simply browned them a little in some olive oil, then added a cup or so of marinara sauce with some olives & capers, a splash of white wine, and simmered a few minutes to heat through and blend flavors. It's hard for me to imagine that I overcooked the fish, as the total cooking time was no more than 10 min on med heat and would have been perfect for something like Atlantic cod steaks or grouper. Is it possible that the fish needs to be cooked much longer than I'm accustomed to for a white, mild fish? Or that it should actually be slightly undercooked, as I think salmon should be? We really enjoyed the flavor and I would love to know what (if anything) I did wrong, or if wild barramundi has some particularities that I don't know about (since I don't know anything about it at all!) I'd appreciate your suggestions. *kim*

Jul 15, 2008
kimberlyfla in Home Cooking