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please help me convert gluten free pie crust recipe to 8 tartlets

I love the idea of a dry run! Why didn't I think of that? Will do. Thanks for the geometry too. :)

Oct 23, 2014
amoule in Home Cooking

please help me convert gluten free pie crust recipe to 8 tartlets

I'll take another look at it.

Oct 23, 2014
amoule in Home Cooking

please help me convert gluten free pie crust recipe to 8 tartlets

I think you're probably right about the 400' and the double batch to be safe. I didn't know you could remove the weights part-way through. Thanks.

Oct 23, 2014
amoule in Home Cooking

please help me convert gluten free pie crust recipe to 8 tartlets

I've made almond flour crusts for cheesecakes too. I think they taste great as well, but I don't think they would hold up as little tartlets. Too crumbly. Thanks, though.

Oct 23, 2014
amoule in Home Cooking

please help me convert gluten free pie crust recipe to 8 tartlets

Hi, I want to make 8 tartlets which need to be gluten free. The tartlet pans that I just ordered are 3.5" diameter x 0.9" high. There's a recipe for a single gluten free pie crust (for 8" to 10" pie pan) on Bob's Red Mill website that uses 1.5 cups g-f flour and 0.5 cup butter.

First, will a single recipe of that do the trick or do I need to multiply it up? A double recipe? One and a half?

Second, how long and at what temperature should I bake them? The whole crust gets baked at 400'F for 15-20 min. How does that translate to little tartlets? How do you know when they're done if they're filled with parchment paper with beans? They won't get baked any further after the blind baking, just filled with a cold filling.

The recipe I'm making is Susan Spicer's Silky Butterscotch-Banana Pie. Should I just leave well enough alone and make it into one big pie? The gluten free aspect of this is making me nervous. I'm worried that they will just crumble to bits.

Oct 23, 2014
amoule in Home Cooking

Substitute for Rosso Conero wine for recipe?

Thank you for all the suggestions. I'm sure I can find most of them.

Oct 02, 2014
amoule in Wine

Substitute for Rosso Conero wine for recipe?

What readily-available wine would work as a substitute for Rosso Conero wine? The recipe is Cocoa-Crusted Beef Braised in Rosso Conero Wine from Joyce Goldstein's Italian Slow and Savory. The ingredients are beef rump, cocoa powder, yellow onions, carrots, celery, parsley, rosemary, bay leaves, dry red wine.

Oct 01, 2014
amoule in Wine

Need potluck dish using Parmigiano-Reggiano

Also fantastic ideas! Can pasta with pesto be served cold or room temp?

Apr 15, 2014
amoule in Home Cooking

Need potluck dish using Parmigiano-Reggiano

These are excellent ideas! I didn't think of anything like this myself. Thank you.

Apr 15, 2014
amoule in Home Cooking

Need potluck dish using Parmigiano-Reggiano

HI, I've got about 1/2 pound of Parm Reg that I need to use up (I hate to waste food) but it gives me a nasty headache. I've got a potluck thingy coming up Saturday night and would like to use it then.

Can you think of something that can be made in advance, can be transported, and doesn't require any last minute preparation or reheating?

Apr 15, 2014
amoule in Home Cooking

Best rosemary to grow for culinary use?

Once again, my rosemary did not survive the winter and I need to start over. This time I'll plant it in the ground instead of a pot.

Which rosemary should I grow for culinary use?

Mar 29, 2014
amoule in Gardening

potato starch - properties and flavor? substitute another starch?

I'm thinking of making this timbale di ricotta:

http://www.foodnetwork.com/recipes/em...

which calls for 1.5 Tablespoons of potato starch. Does it have any special properties or a wonderful flavor or anything?

For the sake of not buying another bag of white powder, could I successfully substitute tapioca starch or cornstarch, both of which I already have?

Mar 04, 2014
amoule in Home Cooking

Has butternut squash gotten worse?

No, but it occurs to me that the timing of buying bad squash coincides with moving to Washington state. Maybe they're getting it from a local grower who has chosen an un-tasty variety.

Feb 14, 2014
amoule in General Topics

What are you baking these days? February 2014 edition! [Through February 28, 2014]

That bread looks yummy.

Coconut flour does taste like coconut, a little bit. It's used more because it's gluten-free and low-carbohydrate. You have to use a lot of egg to replace the gluten. It's tricky to work with because the tiny bits of coconut act like little sponges and absorb the liquid in the recipe.

Feb 14, 2014
amoule in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

What's coconut about it? Is it made with coconut flour? None of my coconut flour experiments have produced great results.

Feb 13, 2014
amoule in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

I'm sure this isn't what you had in mind but I want to comment on the baked custard I made today. The recipe came from Joyce Goldstein in "The Best of Taste" a compendium of recipes from the defunct magazine Taste.

What is so unusual about this baked custard is that it uses freshly squeezed orange juice in place of milk. I only tried it because a guest couldn't eat dairy but wow! It is delicious! It's made like creme caramel, with caramel poured in ramekins before the custard mixture. Anyone else ever tried something like this? Joyce Goldstein says it's a Sephardic recipe.

Feb 13, 2014
amoule in Home Cooking
2

Has butternut squash gotten worse?

Every butternut squash I've bought in the past year or two has been starchy and flavorless. Have they been genetically modified or something? You wouldn't think they'd need to modify them since they already have a long shelf life. Or is it that my palate has changed somehow? Anyone else having this problem or is it just me?

FWIW, the loser squash of the day came from Whole Foods.

Feb 13, 2014
amoule in General Topics

Wine to go with sweet-ish risotto and mustard-y chicken?

I think you've made a very important point about going easy with the drizzle. Will do. I'm intrigued by the recipe but I'm mainly choosing it because one of my guests can't have dairy products.

So far, that's a vote for riesling or sparkling for the risotto.

The chicken seems a lot easier; there are currently two votes for chardonnay.

I will report back. Dinner isn't till Thursday.

Feb 11, 2014
amoule in Wine

Wine to go with sweet-ish risotto and mustard-y chicken?

Thanks for the recommendations; it's helpful that you're familiar with the dish. I feel like I already know what it tastes like because I've made the pork loin several times and it's similar.

I love sparkling wines. A sparkling wine might be especially nice because I could also use it for sipping before dinner.

Feb 11, 2014
amoule in Wine

Gallo's Hearty Burgundy marks its 50th Anniversary!

I don't drink it but I've tried a lot of different wines in coq au vin and in boeuf bourguignon and this holds up to hours of cooking better than anything else.

Feb 11, 2014
amoule in Wine

Cooking from “The A.O.C. Cookbook” by Suzanne Goin

I made the brisket with roasted beans and black olive aioli too. My guests and I thought it was fabulous. I couldn't find Romano beans and used green beans instead, I thought they got a tiny bit leathery, but they were still good. I don't remember the brisket in the first book tasting this good.

The recipe is on epicurious for those who don't have the book.

I've got to try that Sara Moulton recipe now. I wonder if gluten-free water crackers would work in place of matzo meal.

Feb 11, 2014
amoule in Home Cooking

Wine to go with sweet-ish risotto and mustard-y chicken?

The first course will be risotto with porcini and butternut squash, finished with balsamic caramel (Paul Gayler in his book Flavors). It has no cheese in it. The balsamic caramel is caramelized sugar and balsamic vinegar, drizzled over the risotto. Perhaps a wine for this could also be used for sipping before dinner? Or maybe not.

The main course will be chicken thighs with a mustard crust and crispy breadcrumbs served over braised leeks (Suzanne Goin in Sunday Suppers at Lucques). There's dry vermouth in the chicken recipe and dry white wine in the leeks. I don't know that that necessarily means white wine, though, or does it? I'm not good at wine pairing. I'm more focused on food.

It could be either a wine to work with both or two wines. Any advice is appreciated.

Feb 11, 2014
amoule in Wine

leftover very runny/soupy polenta- cornbread?

I would do the same but also add more cornmeal.

Feb 10, 2014
amoule in Home Cooking

What flavors of risotto are best without cheese, cream or butter?

I think replacing butter with olive oil would work.

Feb 10, 2014
amoule in Home Cooking

What flavors of risotto are best without cheese, cream or butter?

A pointer to a Jamie Oliver recipe is always welcome.

Feb 10, 2014
amoule in Home Cooking

What flavors of risotto are best without cheese, cream or butter?

Oooo .. your ideas are delicious! I love paella! I was thinking of a first course risotto, but maybe I'll change the plan. Thanks.

Feb 10, 2014
amoule in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

I used the version from the New York Times. I had one problem: it was supposed to bake for an hour and I smelled a bit of burning at 47 minutes. I took it out immediately. The bottom of the cake was very dark, but not quite black. After cutting away that portion, it was delicious. I'd like to try it again with Satsuma tangerines and see how that differs. It's very sugary - I'm also tempted to try a reduced sugar version as muffins. It would be lovely to wake up to (with less sugar).

Feb 09, 2014
amoule in Home Cooking

What flavors of risotto are best without cheese, cream or butter?

Good point about seafood and cheese.

I can hardly wait for peas to show up in the market - I love, love, love risi e bisi.

Feb 09, 2014
amoule in Home Cooking

What flavors of risotto are best without cheese, cream or butter?

That really makes a full meal!

Feb 09, 2014
amoule in Home Cooking

What flavors of risotto are best without cheese, cream or butter?

Thanks for all those links. I'm not familiar with the dairy-free sites. The lemon-shrimp and the mushroom look particularly good.

Feb 09, 2014
amoule in Home Cooking