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cakediva's Profile

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creme fraiche instead of heavy cream in truffles

Thank you for your response!

Apr 11, 2012
cakediva in Home Cooking

creme fraiche instead of heavy cream in truffles

I am making chocolate truffles and have 2 pints of creme fraiche on hand. Recipe calls for heavy cream. Can I make the substitution?

Apr 10, 2012
cakediva in Home Cooking

How to ROLL and egg ROLL?

Next time, also try adding chopped shrimp or ground pork. These help bind the cooked vegetables as well as provide the flavor that you are lacking if you only use vegetables.

Sep 24, 2011
cakediva in Home Cooking

Help! Need recipe for candied pears (for spinach salad)

A long time ago, I had a memorable spinach and candied pear salad with blue cheese in a small nice restaurant off of Route 1 in New Canaan, CT. I'd like to recreate it but cannot find the right recipe from my searches. The candied pear came in strips and it was moist (for something candied) and sweet. It was served piled high in the middle of the greens and surrounded by blue cheese bits. I've tried google, epicurious and foodtv, but no luck.

Sep 24, 2011
cakediva in Home Cooking

Cake and Pastry community

The sites above are mostly private blogs or owned by chefs... I am almost sure there is nothing for cakes and pastry as there is for bread with thefreshloaf, which is a great community and forum for avid breadmakers. fyi, the closest thing for cakes and pastry I have seen is The Daring Bakers.

Thank you for your help!

Mar 23, 2011
cakediva in General Topics

Cake and Pastry community

Is there a cake and pastry community in the mold of The Fresh Loaf for bread bakers?

Mar 18, 2011
cakediva in General Topics

Best cheese shop in Chicago and suburbs?

Aside from Fox and Obel, who has the best cheese selection? (Please disregard Whole Foods).

Mar 06, 2011
cakediva in Chicago Area

Best croissant from Chicago bakery

Agree it's quite difficult to find great croissants in Chicago. When we lived in Connecticut, we sometimes would drive an hour to Chapaqua, NY for croissants from Sarah Lawrence, a very nice pastry and ready-made gourmet foodstore (bet it's Bubba's favorite neighborhood store). Can't find good croissants here, so I now make my own. It's not very difficult, really.

Feb 24, 2011
cakediva in Chicago Area

your dream birthday cake

Does anyone have the recipe for the cake that's made of layers and layers of crepes and buttercream? I'd love to try it this holiday break.

Dec 22, 2010
cakediva in Home Cooking

Bordier butter in Chicago area

Is there any store in Chicago (or the Midwest for that matter) that sells Bordier butter? I hear it's nothing like any you've ever tasted.

Sep 05, 2010
cakediva in Chicago Area

Inside Trader Joe's Top Secret Business Practices

All I know is that TJ's has the best value proposition of all the grocery chains around: great-tasting food at reasonable prices.

Aug 25, 2010
cakediva in Features

TUTTI FRUTTI ICE CREAM

This was my fav flavor growing up in the Philippines. Magnolia ice cream had this flavor. Had a long dry spell here in the US, but I did find a gelato with this flavor in a gelateria along the Ramblas in Barcelona. Very good!

Aug 24, 2010
cakediva in General Topics

Looking for Honey from Provence: Miellerie Chailan

Went to France a few months ago and brought back the above honey which I purchased at a boulangerie in Montmartre. Wow! The honey is nothing like anything I've ever had before. I take a spoonful and it's hard to describe the sensation: it's like there were layers of something that were melting in stages in my mouth. Very weird but that's the best I can do to describe it. Am now running out. Where might I find this in the US?

Aug 24, 2010
cakediva in General Topics

Farmers' market in the northern suburbs

Thanks everyone! I'll be in Evanston tomorrow for starters! Will also be checking out the list. Thank you again!

Jun 04, 2010
cakediva in Chicago Area

Farmers' market in the northern suburbs

Anyone know of a good farmers' market in the northern suburbs that's open on the weekends?

Jun 02, 2010
cakediva in Chicago Area

tomato cream pasta sauce, Due Mari

You know, you may be right. Might even be mace? The sauce did remind me of Thanksgiving somehow. Thanks for the suggestion; I'll try it.

Jun 02, 2010
cakediva in Home Cooking

Fauchon house blend tea, Parfum series

Thanks so much for the link; I ordered the last tin. It's double the price + S&H, but it's so worth it! Only tea I've had with not a trace of bitterness, even if the leaves have been sitting for a while. Also makes the best ice tea. I'm hooked!

Jun 02, 2010
cakediva in General Topics

Fauchon house blend tea, Parfum series

Does anyone know where I can buy the above here in the US? I bought a tin from the store in Paris. If I had known this was the best tea I had ever had, I would have bought more.

May 31, 2010
cakediva in General Topics

tomato cream pasta sauce, Due Mari

Does anyone know what flavor enhancer might be in the above? The restaurant is located in New Brunswick, NJ and makes incredible dishes that are modern updates of tried-and-true favorites. So, the above sauce was served with thin spaghetti and seafood. What was delightful was some distinctive flavor (herb? a mild relative of clove?) that I had never tasted before in this type of sauce. I'm sure I can recreate the sauce if only I know what the magic ingredient is. Does anyone know what this might be?

May 31, 2010
cakediva in Home Cooking

Sticky crepe skillet

wow! Thank you all for the great ideas! I wish the pan had come with instructions, but it was bought from the outlet unpackaged. Yes, it must be made of carbon steel. It clearly is not cast iron (it is not dark nor heavy).

Aug 24, 2009
cakediva in Cookware

What to do with grilled, peeled, deseeded cherry peppers?

Thanks, everyone! These are all great ideas! I'll use them for my grilled sweet peppers instead. I just added some of these cherry peppers to sourdough to bake a cherry pepper parmesan bread, and while the bread was very good as usual, the cherry peppers made the bread too spicy for my taste. Made for a good-looking bread though. Guess I'll just use what I have bit by bit to recipes to add a little kick to the dish, just like Eating out in Fresno suggests.

Aug 24, 2009
cakediva in Home Cooking

What to do with grilled, peeled, deseeded cherry peppers?

I was planning on making cheese-stuffed peppers and fry them like those jalapeno torpedoes, but after going through the trouble of grilling, skinning, and removing seeds, it would be very challenging to stuff whatever little was left of the peppers. I'd love to hear what I can do with them.

Aug 19, 2009
cakediva in Home Cooking

Sticky crepe skillet

I bought a crepe pan from a Williams&Sonoma outlet. I think it's iron but not cast iron. My crepes, especially the first ones I make, always stick. Should I have seasoned the pan? How do I ensure my crepes slide off easily as I've seen them do in cooking shows?

May 30, 2009
cakediva in Cookware

where to get panetonne paper mold?

Thanks all for the suggestions! I'm visiting so I'm not very familiar with the stores in the area. Chef's Toys, Surfas, don't carry them; Gloria's only has the cupcake and the large sized molds. But the Sur la Table in Newport Beach does have them, so, I'm on my way!

Apr 10, 2009
cakediva in Los Angeles Area

where to get panetonne paper mold?

I'm preparing to make panetonne. Does anyone know where I can get the paper molds? I tried the Sur la Table in Irvine (Spectrum) but they don't have any. I'm out here in South Orange County.

Thanks!

Apr 08, 2009
cakediva in Los Angeles Area

mmm pistachio paste

I would use them as filling for croissants, sort of a different take of the almond filling. Where did you get your pistachio paste btw?

Feb 25, 2009
cakediva in Home Cooking

searching for Les Verger Boiron purees

Help! I can't seem to find a distributor/supplier for the above. I am a home baker. Right now, I am only interested in the passionfruit and raspberry purees.

Feb 23, 2009
cakediva in General Topics