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apple pie no cinnamon

The best apple pie I ever had was made by layering sheets of filo dough with melted butter, sugar, and calvados. After many layers were built up, the apples were placed on top and the edges of the filo were pulled up, like a galette. I think the recipe was from the old Silver Palate cookbook, which I don't have any more. It was called Medieval apple tart or something like that.

The combination of butter, sugar, apple and calvados made me swoon.

Nov 22, 2014
amoule in Home Cooking

Does a pecan tart need anything like whipped cream or ice cream?

That's an interesting idea. I'll keep that in mind. Thanks.

Nov 22, 2014
amoule in Home Cooking

Does a pecan tart need anything like whipped cream or ice cream?

Thanks. I agree that pecan pie is shockingly sweet - that's probably why I haven't eaten it for 30ish years.

Nov 22, 2014
amoule in Home Cooking

Does a pecan tart need anything like whipped cream or ice cream?

Yum! I think I'd almost choose buttermilk ice cream instead of the pie. No time to make this, though. Not this week. And I don't think I've ever seen it available commercially.

Nov 22, 2014
amoule in Home Cooking

Does a pecan tart need anything like whipped cream or ice cream?

Offering it on the side sounds like an excellent idea. Thank you.

Nov 22, 2014
amoule in Home Cooking

Does a pecan tart need anything like whipped cream or ice cream?

I'm making a pecan tart to end my Thanksgiving dinner but it's been so many decades since I've had pecan pie that I can't remember how it's served. Does it need an accompaniment like whipped cream or ice cream?

Nov 22, 2014
amoule in Home Cooking

Entertaining - Music to Accompany Dinner

Interesting ideas! Thanks.

Nov 17, 2014
amoule in Not About Food

Entertaining - Music to Accompany Dinner

I'll look into it. Thanks for the tip!

Nov 17, 2014
amoule in Not About Food

Does anyone actually put stuffing inside the turkey anymore?

Mom always did it that way and I always swore that I would too. But, it turns out that when you cook it in a gratin you get a nice crispy top. I also now think that the stuffing inside the bird is gummy. Sorry Mom.

As for the bird, as others have noted, it cooks better without the stuffing.

You can drizzle some of the pan drippings over the dressing if you want to have more turkey flavor in it. People can pour gravy over it too.

Nov 16, 2014
amoule in Home Cooking

The plus side of cheap ground beef

It's not just cheap ground beef but saturated fat and meat in general are maligned. Dietary cholesterol does not raise serum cholesterol. Saturated fat does not clog arteries. These things have been proven time and again but the old 1970s thinking still prevails. The lipid hypothesis is dead.

If people did come around, though, that beef wouldn't be cheap anymore ....

Nov 16, 2014
amoule in General Topics

Entertaining - Music to Accompany Dinner

When I have people for dinner I always select music to play. I'm running out of ideas. What would you play for Thanksgiving dinner, for example? How about for other dinners? How about for brunch?

Nov 16, 2014
amoule in Not About Food

What type of cuisine do you NOT like?

None of the Filipino food I've had has been good, but maybe I just had the wrong thing every time or those cooks couldn't cook.

I can't get too excited about German or Eastern European foods unless it's very cold outside and I'm very hungry.

Nov 16, 2014
amoule in General Topics

Should I be offended over a frozen pie?

I think you've gotten some pretty great advice here to just enjoy the company of his parents and not stress over the pie.

I would just add that you could make a pretty amazing Thanksgiving picnic for the car ride with your boyfriend. By the time you arrive you'll be too full for pie. Politely decline the frozen pie on the basis of being stuffed or say you can't face another pumpkin pie because you baked 120 of the this week.

Focus on spending the long car ride with the man you love and supporting him in his visit to his parents.

Nov 16, 2014
amoule in Not About Food
1

Are starches interchangeable?

Mmm, maybe. I hope so. But humans don't have sped-up selective breeding and we don't yet know what the effect of these new foods will be.

Nov 16, 2014
amoule in Home Cooking

On the Topic of Finishing with Lemon Juice

This isn't exactly related to your discussion but I wanted to throw out an idea about finishing with lemon that I learned in Paris a few years ago.

I ordered skate wings and they came with scattered capers and bits of lemon on top. Someone had filleted the lemon and cuts the fillets into 1/4 - 1/3 inch pieces.

It seemed brilliant to me because if you squeeze the lemon juice over the fish it just rolls off. Having the lemon painstakingly cut into tidy little bits ensured that each bite had a burst of tartness with it.

Maybe someone can use that. Carry on with the wine discussion.

Nov 16, 2014
amoule in Home Cooking

Help with sous vide boneless skinless chicken breasts

I do BSCB for 1 hour at 63.5'C. That translates to 146.3'F. I think your temperature is too low. Poultry seems to do better at higher temps in the sous vide water bath.

For turkey legs I do 68'C for four hours and for boneless, skinless turkey breasts I do 64'C for 2 hours. In other words, I start the legs six hours before serving. At two hours before serving I lower the temp to 64'C (add ice water to get it there quickly) and add the breasts. The legs can remain in the water to keep warm the whole time. There's an excellent youtube video by Chef Grant Achatz on doing this.

For red meats and pork, much lower temps work better for me.

I use the Sous Vide Supreme.

Nov 16, 2014
amoule in Home Cooking

Are starches interchangeable?

The USDA just approved a new GMO potato on the 7th of this month. JR Simplot (a potato billionaire in Idaho) seems to be behind it. I think we'll be seeing a lot of them, unlabeled in my state.

ETA: It seems Simplot died a few years ago but the company bearing his name has made these modified potatoes.

Nov 16, 2014
amoule in Home Cooking

Ina Garten - Make It Ahead: A Barefoot Contessa Cookbook

I completely agree. The forum is supposed to be about food and cooking. I hope Ina herself doesn't find this thread, which is a distinct possibility. It belittles her work and her expertise. She should be judged on her work alone.

Nov 16, 2014
amoule in Food Media & News

Are starches interchangeable?

I'm glad to hear that potato starch works for everything. Cornstarch is probably from a GMO and potato starch might not be.

Nov 16, 2014
amoule in Home Cooking

Are starches interchangeable?

Thanks, that's helpful.

Nov 16, 2014
amoule in Home Cooking

Are starches interchangeable?

I've used up my cornstarch but I have both potato starch and tapioca starch that I'd like to use up. Can I just substitute one starch for another?

Nov 15, 2014
amoule in Home Cooking

What's for Dinner #334 - the Veteran's Day Edition [Through November 17, 2014]

I had a Veteran's Day dinner last night for eight, including 2 actual veterans. I used recipes from Susan Spicer's Crescent City Cooking. This was the menu:

Wild Mushrooms in Madeira Cream on Goat Cheese Croutons (this was outstanding)

Shrimp and Tomato Bisque (excellent)

Marinated Pork Tenderloin (very good)
Satsuma-Horseradish Marmalade (great flavor but very liquid-y; also, it seemed like a lot of work)
Green Beans Sauteed with Shallots
Wild and Dirty Rice (pretty good but I would leave out the green bell pepper next time; they are traditional but I don't like the flavor they impart)

Silky Butterscotch and Banana Pie (yum, yum, yum)
Coffee

Overall, it was a successful dinner. I was surprised at how hungry people were. I thought I was overdoing it with two rich first courses but three of the men went back for seconds on pork after both those courses! And everyone ate every last bit of their pie after that rich meal.

The two veterans seemed overwhelmed that they were being thanked for their service in this way. One said to me that he had never been so honored for his years of service.

I highly recommend those recipes for mushrooms in madeira cream on goat cheese croutons and shrimp and tomato bisque. Make sure to reduce the madeira cream a lot, and for the bisque, follow her recipe for shrimp stock -- it has a lot of flavor ingredients in it.

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