THewat's Profile

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Make ahead (or prep ahead) Brussels sprouts for Thanksgiving not at my home?

I would par boil the brussels sprouts for 5 minutes only, drain, and let them cool in a single layer. I'd do that at my house where I know where everything is.

I like them halved and simmered in cream (Julia Child), so I'd probably follow the rest of her recipe (all skillet) in the last ten minutes before people sat down to eat.

Nov 24, 2014
THewat in Home Cooking

What are you baking these days? November 2014 edition (part two)!

dkennedy, is it this one? http://eatcookblog.com/tag/isabels-ca...

Nov 22, 2014
THewat in Home Cooking

First food thought this morning

I wondered if the houseguest would be ok with lamb stew. (yes.)

Nov 22, 2014
THewat in General Topics

What are you baking these days? November 2014 edition (part two)!

It is my gift to several friends who aren't comfortable bakers - I do crusts for them in advance & they can roll & fill for their celebratory meals.

What are you baking these days? November 2014 edition (part two)!

I think it would be improved with a pinch of salt.

Nov 21, 2014
THewat in Home Cooking

What are you baking these days? November 2014 edition (part two)!

I was trying to figure out about what I was eating. I quartered the recipe & put it in the 6.5" soufflé dish pictured. I used about a croissant and a half. As I would portion it, it would just serve four people. I didn't think any sauce was necessary, so that helped me out. If I did my math right, each portion ended up as a teaspoon and a half of butter (plus whatever significant amount was in 3/8 of one of those croissants), a tablespoon of sugar, 2 1/2 tablespoons heavy cream, a little bit of good chocolate, a little bit of alcohol. Not slimming, but not as egregious as I had feared. All about portion size.

Nov 21, 2014
THewat in Home Cooking
1

What are you baking these days? November 2014 edition (part two)!

Thanks Donna, it sure is. I put some bourbon in the custard, left out the fruit, and used very good chocolate. -Tracy

Nov 20, 2014
THewat in Home Cooking

What are you baking these days? November 2014 edition (part two)!

Caitlin, you would be so welcome. It's pretty good.

Nov 20, 2014
THewat in Home Cooking

What are you baking these days? November 2014 edition (part two)!

Chocolate croissant bread pudding (Michael Chiarello).

What are you baking these days? November 2014 edition (part two)!

Salted Oatmeal Cookies. I make so many of them I seldom post about it anymore.

What are you baking these days? November 2014 edition (part one)! [old]

Please post if you're excited about your results. I bought some pre-made ones the other day that were just awful - in a rather unusual move I just composted them...

Nov 11, 2014
THewat in Home Cooking

What are you baking these days? November 2014 edition (part one)! [old]

Louisa's Cake (http://food52.com/recipes/10436-louis...) - simple and nice, and blueberry pudding, at the request of my father. The blueberry pudding is a steamed affair that I served with hard sauce - I've never really tasted the blueberries in it.

Nov 11, 2014
THewat in Home Cooking
1

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

It was a fine read, but the first thing I tried from it isn't great - a chocolate pudding. It's a funny collection: they've taken recipes from famous chefs and streamlined them, but sometimes in odd ways. I find myself wishing I could see the original.

Nov 11, 2014
THewat in Home Cooking

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

Chef Recipes Made Easy (Food & Wine) 2011. Found it at an odds & ends shop for $8 this afternoon, and am taking it up to bed with me shortly. Anyone know it?

Nov 09, 2014
THewat in Home Cooking

Advice for Lamb Loin Chops?

I used this method last night for two little lamb loin chops. Super easy & delicious.

Nov 08, 2014
THewat in Home Cooking

What are you baking these days? November 2014 edition (part one)! [old]

Fresh Ginger Cake (Lebovitz) to reward poll-working friends. http://www.epicurious.com/recipes/foo...

Nov 04, 2014
THewat in Home Cooking
1

What are you baking these days? November 2014 edition (part one)! [old]

Beautiful!! Share the recipe for the bread?

What are you baking these days? October 2014 edition, part two!

Fun! Thanks Christina! I look forward to trying that. I always have greek yogurt in the house, and seldom regular yogurt. The recipe I posted above for the Cardamom Yogurt Pudding isn't nearly as good with greek as it is with regular whole milk yogurt, so it will be fun to have something to do with extra Greek.

Oct 27, 2014
THewat in Home Cooking
1

What are you baking these days? October 2014 edition, part two!

Cardamom yogurt pudding with Orange and Cinnamon - one of my favorite desserts. Easy, delicious, light enough that you don't leave the table groaning. http://www.epicurious.com/recipes/foo...

What are you baking these days? October 2014 edition, part two!

Thanks sbp. I look forward to trying these. In my notes, I credit your great-grandmother.

Oct 26, 2014
THewat in Home Cooking
2

What are you baking these days? October 2014 edition, part two!

I'd love a not-too-sweet Poppy Seed Cookie recipe. Are you willing to share it?

Oct 24, 2014
THewat in Home Cooking
1

What are you baking these days? October 2014 Edition, Part One [old]

Victorinox Fibrox 12-inch Granton Edge Slicing Knife. Recommended by Cooks Illustrated. $49.49 at Amazon - I didn't hunt around.

Oct 16, 2014
THewat in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

Ham slicer is a revelation. Thanks so much. It made slicing the second batch of these a breeze.

Oct 16, 2014
THewat in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

Perfect or not, those croissants are BEAUTIFUL.

What are you baking these days? October 2014 Edition, Part One [old]

I'm enjoying your knife recommendation as well - don't get me wrong. I've ordered a fairly reasonably priced one - anything for a good biscotti / crisp / etc.

I just received (another) 4 kg of Felchlin Grand Cru Sauvage to send me into this winter baking season. I order from Chocosphere, and this time they sent me a little Venchi Biologico 70% cacao candy attached to their card - boy was it good. It had an interesting consistency thing going on - maybe their "nibs" bar? I'm half hoping I'll be able to hang on to the wrapper until next time I order, and half hoping I'll lose it soon so I don't order (and eat) a pile of them...

Oct 13, 2014
THewat in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

Soccermom, I started here:

http://glutenfreegus.com/2013/09/10/g...

I used KA ap flour instead of gluten free flour, ground the flax seeds, used walnuts instead of hazelnuts and dried tart cherries in place of raisins. You can obviously do any nut / seed / fruit combination that appeals to you. I might up the salt a little in my next try, but I'm like that.

Next batch I'll keep a closer eye on them, but maybe try cooking for 15 minutes then flipping and baking for 5, then turning the oven off.

Oct 13, 2014
THewat in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

Oh good grief. Souschef, I already get a kings ransom of great chocolate on your recommendation (that I use blissfully) and now you are encouraging me to purchase a ham slicer?

Oct 13, 2014
THewat in Home Cooking
1

What are you baking these days? October 2014 Edition, Part One [old]

I boiled down apple cider almost to jelly the other day, and boy is it good. I'm sure it could be used in anything with apples to ramp up the flavor. I just want to eat it with a spoon.

Oct 13, 2014
THewat in Home Cooking
1

What are you baking these days? October 2014 Edition, Part One [old]

thanks.

Oct 12, 2014
THewat in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

Should the water bath come up to the same hight on the outside of the containers being bathed as whatever is inside the containers? Higher? I guess I've always thought of a water bath as providing moisture in the oven & therefore perhaps helping to prevent a skin or something. It never occurred to me that under-bathing might produce a consistency change like that - that's such a helpful piece of information.

Oct 12, 2014
THewat in Home Cooking