loriirol's Profile
Sweetened Cocoa Powder versus unsweetened cocoa powder
Hi Wyogal!
Thanks for your quick response! It's Ghirardelli Premium Baking Cocoa- Sweet Ground Chocolate and Cocoa.
Now that I'm looking more carefully at the packaging, it does say, "Unsweetened Cocoa Substitution: For each 1/2c Unsweetened Cocoa, use 1 cup of Sweet Ground Cocoa and decrease the amount of sugar the recipe calls for by 1/2c."
Does this sound right? I think brownies would be fine; they're dense anyways, but would it affect the chemistry of my cake in any way?
Sweetened Cocoa Powder versus unsweetened cocoa powder
Does anyone know to adjust a recipe that calls for unsweetened cocoa powder when all you have is sweetened cocoa powder? My husband bought the wrong kind and I was wondering if I could still use it. I'm making a chocoalate cake and brownies.
Thank you in advance!
Greek Express, Riverdale Avenue, Bronx
My husband and I LOVE their food. We've either had delivery or eaten in at least once a week since we discovered Greek Express a couple of months ago. The ingredients are so very fresh and tasty and the owners and staff could not be lovlier and the service is great. Considering how pathetic the food options in Riverdale are, this is a such a breath of fresh air! The storefront, albeit adorable with their trompe l'oel murals and immaculate, is the size of a postage stamp, so it's really geared for takeout. There are 4 tables to be served at and there is no bathrooom, so it is not the best for table service, but if you do decide to eat in, you will be pleasantly surprised as to how well you are catered to. I cannot say enough about the food! We love the subltly spiced chicken souvlaki, gyros and falafel- and we could eat the tzatziki straight!
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Greek Express
3733 Riverdale Ave, Bronx, NY 10463
your fave baked fish recipe
In addition to sole piccata with grapes (which I posted earlier), my Weight Watch-ing husband loves when I make fish en papillote.
First I combine a healthy teaspoon of light butter with salt, pepper and a generous shake of herbs de provence. Then I brush half onto one side of a fillet.
Place a very large handful of fresh spinach onto a large sheet or foil or parchment, using one side only.
Add 2 very thin slices of lemon to top of spinach.
Add fish, buttered side down, on top of the 2 lemon slices and and brush the remaining butter on top.
Fold over the foil and crimp to seal.
Bake at 400 for 10 minutes, depending on the thickness of the fish.
your fave baked fish recipe
I make Epicurious' Sole piccata with grapes and capers ALL THE TIME and it's so, so fabulous:
http://www.epicurious.com/recipes/food/views/Sole-Piccata-with-Grapes-and-Capers-236566
I've used sole, halibut, tilapia, red snapper and they've all been great. Also, instead of 50% white grape juice & 50% white wine- I just use all white wine. Additionally, I double the sauce, except the butter, and sometimes I add a pinch of sugar, to taste, at the end.
2 tablespoons olive oil
4 Dover sole or petrale sole fillets
All purpose flour
1/2 cup seedless red grapes, cut in half
1/4 cup white grape juice
1/4 cup dry white wine
2 tablespoons (1/4 stick) butter
1 tablespoon drained capers
1 tablespoon chopped fresh parsley
Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper; dust both sides with flour. Add to skillet; cook until browned and just opaque in center, about 2 minutes per side. Transfer fish to platter. Add grapes, grape juice, wine, and butter to same skillet. Bring mixture to boil, whisking up any browned bits. Add capers and parsley. Simmer sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Spoon sauce over fish.
Almond Meringues from Le Pain Quotidien
Anyone have the recipe or a similar recipe to Le Pain Quotidien's almond meringues? I just love them. Thank you in advance!!!
Where in the oven do you install an oven thermometer?
Yes, I realize that and rotating, although annoying, is something I can live with. I just want to know where the best place would be so I can get a handle as to what it going on in there. Plus, when it comes time for me to call the repair man, I'd like to be able to explain, with numbers, what is going on. But in the meantime, I just want to get a reading.
Where in the oven do you install an oven thermometer?
Hi! I'd like to install an oven thermometer into my oven, but I do not know where the best place to put it is. I bought an OXO Soft Works oven thermometer that clips between 2 grates. Which rack? Center or does it matter? Towards the door or in the back of the oven? Should I just move it around every time I cook for the next couple of weeks and take an average?
The main issue I have with my oven is that the far left corner seems to get hotter than the rest of my gas oven. I recently burnt sliced potatoes in the far left corner and had not quite raw ones in the front right. Sounds crazy, right? If I rotate the trays it seems to be okay. I'm trying to avoid spending money on the repair man, but is this something I need to address sooner than later?
Thank you in advance for your help!
Oven Themometer Placement
Hi! I'd like to install an oven thermometer into my oven, but I do not know where the best place to put it is. I bought an OXO Soft Works oven thermometer that clips between 2 grates. Which rack? Center or does it matter? Towards the door or in the back of the oven? Should I just move it around every time I cook for the next couple of weeks and take an average?
The main issue I have with my oven is that the far left corner seems to get hotter than the rest of my gas oven. I recently burnt sliced potatoes in the far left corner and had not quite raw ones in the front right. Sounds crazy, right? If I rotate the trays it seems to be okay. I'm trying to avoid spending money on the repair man, but is this something I need to address sooner than later?
Thank you in advance for your help!
Need ideas for icebox pies
I just made a 6" cheesecake topped with chocolate ganache and a chocolate crust, severved with raspberry puree this past weekend and it was delicious. I used an old Martha Stewart recipe, with a couple of adjustments:
http://www.marthastewart.com/recipe/no-bake-chocolate-crust-cheesecake?autonomy_kw=cheesecake
1. I added 1/2 tsp of vanilla extract to the cheese mixture, which I really think it keeps it away from tasting too cream cheese-y.
2. After preparing the cheesecake completely, I then combined 1/4 cup of hot, heavy cream (which I microwaved) with 1/4 cup of crushed dark chocolate to create a ganache. I let it cool a bit and then I poured onto the top of the cheesecake prior to freezing.
It was really fabulous and it was a big hit with my husband and our guests. I've made this a bunch of times over the years since it was first published in the magazine, 10+ years ago. I added ganache recently, and I think it only made it better.
If you want to make a bigger pie, virtually the same recipe was published, but with more ganache lining the pie crust and 1 1/2 times the ingredients (approx).
http://www.marthastewart.com/recipe/no-bake-spiderweb-cheesecake?autonomy_kw=cheesecake
