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Square tart pans?

Thank you for this link. I have been looking all day for 4" straight-sided tart pans I need in order to duplicate the savory tarts from Rose Bakery in Paris. You have finally solved the problem. This joint is awesome! Thanks again.

Mar 21, 2012
monstagrrrl in Cookware

Where to buy Pork Belly?

I have seen, but never bought it at Kam Man (I think that was the name) in Quincy, when I was visiting my daughter. I was looking for some non-cryovaced shoulder at the time, so didn't purchase any. But it is a very active, vibrant market, with a busy butcher shop area and real butchers, so I assume the meats would get good turnover.

Looking for old Madeleine Kamman recipe.

Way back, I think when MK had her PBS show, I copied down a recipe for braised lamb stew that was out of this world. I have lost it, and even relentless googling over the years has turned up nothing. I'm hoping that someone here might have it. It was lambstew pieces, braised in chicken stock, lots of mint and garlic, and I think some white wine, and more garlic and mint was thown in at the end. Then it was topped with sauteed eggplant and kumquats and served over rice. I'm a little sketchy on the details, but I'm hoping it rings a bell with someone. Thanks.

Sep 30, 2010
monstagrrrl in Home Cooking

Banh Mi in Hartford area

Hi, Just saw your post. I buy my banh mis at a little market on Park Street, about two blocks east of Prospect, called Hiep Phat. They make the best banh mis. I have read that A Dong market also sells them but heard that they aren't that good. I have not tried them for that reason.

Make me a muffin -- a Chowhound Challenge

Hi rose water,
I have been going through my recipes today, and happened upon that recipe you asked for, which I had been unable to locate due to the mess my recipe file was in. Happy to post it for you now. It is truly just about the most flavorful muffin recipe I have ever tasted, and it's drop-dead easy. I hope you enjoy it.
Adele Horowitz's Mother's Muffins (adapted from The Brooklyn Cookbook)
2 1/2 cups flour
4 tsp. baking powder
1/2 tsp salt
1 stick (4 oz.) unsalted butter
1 cup sugar
3 eggs
1 whole orange, including rind, seeds discarded, orange washed (be sure to buy a nice juicy thin-skinned orange for this, to ensure enough juice and to avoid too much pith, which could make it bitter))
1/2 cup milk

Sift flour, baking powder and salt. (I don't. I just whir them up in the food processor before adding the butter)In food processor, work butter into dry ingredients until they are at the "coarse meal" stage. Put into a bowl. In food processor, put in sugar, eggs and orange, whioch you have cut into pieces, and whirl till orange is in tiny bits. Add milk. Stir this into dry ingredients until just moist.Don't overmix. Bake at 350 degrees for 25 minutes (the recipe actually says 45 minutes, but this has to be wrong) or till lightly browned and a toothpick comes out clean. Let rest in muffin pan for a few minutes before turning out.

For a coffe cake, pour into a greased 10" tube pan and bake for 45-660 minutes.

Nov 18, 2006
monstagrrrl in Home Cooking

Make me a muffin -- a Chowhound Challenge

This is for Mrs. Smith. While looking for a pumpkin muffin recipe I saw your plea for a really good orange muffin recipe, and I wanted to let you know that I haveone that is fantastic. I found it years ago in The Brooklyn Cookbook (as I recall) and it is made by first quartering and food processing a whole orange, rind and all, which gives it the most incredible orange taste you can ever imagine. I have been meanung to use it as a base for orange blueberry muffins, as I think the combo would be fantastic, but have yet to do so. If you would like the recipe, I will happily post it for you if you would like.

Oct 31, 2006
monstagrrrl in Home Cooking

Bahn Mi

Thanks for the tip. I have been trying to find out whether there were any places in Hartford selling banh mi, and just stumbled on you guys. I'm headed to Hiep Phat Market today for lunch. I have never had banh mi, but they sould fabulous. Does anyone have a good, workable recipe for the Vietnamese baguette that is used for banh mi? I understand there is a somewhat delicate balance between the rice and wheat flours, and am hoping to find someone who has succeeded in replicating it.