THewat's Profile
Chocolate Truffles or other gluten free chocolate dessert
I like the lighter-than-air-chocolate roll: http://chowhound.chow.com/topics/787686#6602734
What are you baking these days? May 2012
Laughing - I just made a loaf of Guinness gingerbread ostensibly to get some molasses into a friend who is having an operation. Well... actually... I made two loaves... Have an excellent run!!
Bessie’s Walnut Cookies (at the request of chowser)
Oh! I'm so glad you're there! Am I right that these seem under-baked? (I don't know what I'm aiming for.) And when you shape the log, how tightly do you shape it? I might have been able to really roll it into a cylinder, but I just pushed it into a log. When it came out of the oven it was cracked on top, and when I sliced it, parts of it crumbled...
Foods you dread making because they’re time-consuming
In the introduction to one of the recipes in The Tassajara Recipe Book, Edward Espe Brown says "There are several parts to the recipe, but nothing very mysterious or complex. It takes a while, but it is time giving life, time well offered." The quote often comes back to me at appropriate moments.
Bessie’s Walnut Cookies (at the request of chowser)
Hi HillJ. Thanks for posting the recipe. I made these for the first time tonight. My log crumbled some when I sliced it, and I think I undercooked them. (They actually look more done in reality than they do in the photo, but still.) The warm ends were tasty - I'm looking forward to finding some way to cook the dough that works for me. If you're still following this thread, I'd love any thoughts you have for me.
What are you baking these days? May 2012
Tonight is a first pass at Bessie's Walnut Cookies... http://chowhound.chow.com/topics/817762#6947810
Boxed Pasta vs. Homemade
I, like many posters, use fresh & dried for different things. I do have a pasta roller & find that making fresh egg pasta for two people is pretty quick, easy & pleasurable.
What are you baking these days? May 2012
Chocolate Pepper Cookies. http://chowhound.chow.com/topics/783759#6542573. A little fudgy for my taste, but good. I liked them better on the second day. Next time 1/2 tsp black pepper & 1/2 tsp cayenne.
Looking for really good cheese souffle or cheese/spinach souffle recipe
I like this, posted by Chowhound Souschef: http://chowhound.chow.com/topics/799113#6740462
What are you baking these days? April 2012 [old]
Loaf of bread, batch of salty oat cookies with pecans & chocolate, two loaves of Gramercy Tavern Gingerbread (http://www.epicurious.com/recipes/food/views/Gramercy-Tavern-Gingerbread-103087), one batch of granola. Pie dough for hand pies chilling.
What are you baking these days? April 2012 [old]
I made the Versatile Cornmeal Crust from my new copy of Handheld Pies, but then I decided on a ramp / feta filling, which sounded downright bad with the sugar in the cornmeal crust. So both filling & crust dough are languishing in the refrigerator until I make some other pairings.
Grey, honey - thanks for a chuckle this morning.
Top Sirloin Roast. Anything to do other than make a roast?
Thanks Fourunder. I'm deeply appreciative of your posts - here & on other threads.
Top Sirloin Roast. Anything to do other than make a roast?
Suzigirl - here's the link from your old thread: http://foodiewife-kitchen.blogspot.com/2011/01/slow-roasted-beef-cooks-illustrated.html At the very end of the embedded recipe, it says "For a 4 1/2 to 6-lb roast, cut in half crosswise before cooking to create 2 smaller roasts." Seems straightforward enough. I was going to braise one as Katecm suggested above.
Top Sirloin Roast. Anything to do other than make a roast?
Thanks all. I haven't gotten the courage up to defrost the thing yet, but I'll report back when I do...
I'm thinking I could cut it in half - as they suggest in the CI recipe - and roast one & braise the other - so much practice out of one piece of meat!
Top Sirloin Roast. Anything to do other than make a roast?
Thanks JoonJoon & Suzigirl. I love CI, and I'm glad to be reminded of it as a resource. (And I'm selfishly a little glad there is someone else out there occasionally messing up good meat. Sorry.)
Top Sirloin Roast. Anything to do other than make a roast?
Thanks Katecm - I appreciate the problem solving. And individual portions sound lovely.
Top Sirloin Roast. Anything to do other than make a roast?
I have a 4.5 lb top sirloin roast in the freezer that I have no idea what to do with. I'm famous for making good cuts of meet mediocre, and I'd love to not do that with this roast, but I would like to get it out of the freezer & cooked. I could make a roast, with instruction, but I live alone, and I'm more of a stew eater (or shish kabob eater or Loc Lac eater) than a big slab of roast eater... I have a good oven & a meat thermometer & an indoor grill. Any thoughts for me?
What are you baking these days? April 2012 [old]
I make the roll version about five times a year - it's delicious & easy & gluten free. I serve it, as it was served at my father's house when he was little, with a warm bittersweet chocolate sauce.
Freezing lasagna - please help
Word for the wise - "longer than 35 minutes" turned out to be over two hours last night. It was kind of hysterical - I didn't realize ANYTHING could stay frozen that long in a 350 oven... It was oddly ok when it finally got hot - a little the worse for wear, but ok. (Cheers for profoundly forgiving dinner guests & plenty of hors d'oeuvres...) Next time I'm thinking I'll thaw first, and go to a hotter oven for at least part of the cooking time.
What are you baking these days? April 2012 [old]
I'd love the recipe. Anything that you feel is "about the best you ever made" is good in my book.
What are you baking these days? April 2012 [old]
Buttertart, how long would the lemon meringue pie last in the fridge? I'm afraid of having the meringue go all funny on me. But I'm SO EXCITED that you just made one you love. I'd like to be able to make an outrageous one for my father. He's 88 & that would make his month.
Freezing lasagna - please help
Have several beautiful lasagnas - fresh noodles / béchamel - that I'd like to freeze. They are supposed to bake at 350 for 35 minutes. Anybody have suggestions for freezing & re-constituting the things? Should I cook them partially or totally before freezing? They do have raw egg in them now. Thanks in advance for your help.
ISO Chocolate sauce recipe
eLizard, I'd love the Liebovitz recipe. I've been using this CI recipe, which has corn syrup:
3/4 cup heavy cream
3 tablespoons light corn syrup
3 tablespoons unsalted butter
salt
6 ounces bittersweet chocolate
Bring cream, corn syrup, butter & salt to boil in small saucepan over med-high heat. Off heat, add chocolate & swirl. Cover pan & let stand until chocolate is melted. Uncover & whisk to combine.
What are you baking these days? March, 2012 [old]
Peppery Feta Shortbread: http://www.thecitycook.com/cooking/recipes/data/000169
Dough is in the fridge. If they're good they'll be a nice trick - they couldn't be easier.
