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Cheese cracker round up?

I just made these: http://www.oliveoilsource.com/article.... That's what's in the photo. I thought the flavor was good & the consistency was awful.

I've made "tiny cheese biscuits" from an old New York Botanical Garden Cookbook, which have a lot of butter and rice krispies in them. They are delicious but don't hold together very well.

I've also made the parmesan crackers from Ottolenghi, which kind of read as parmesan shortbread. I was less crazy about them the second time I made them - maybe different cheese?

I'd love to try more recipes in the same genre - anyone have a suggestion that they love?

12 minutes ago
THewat in Home Cooking

What are you baking these days? April 2014 edition!

Black pepper popovers with chives and parmesan (http://food52.com/blog/6760-black-pepper-popovers-with-chives-and-parmesan) and Dark Chocolate-Olive oil cake (http://www.finecooking.com/recipes/da...). I wasn't super impressed with either.

Apr 14, 2014
THewat in Home Cooking
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What are you baking these days? March 2014 edition! [through March 31, 2014]

Cardamom yogurt pudding is outstanding and a little lighter than Creme caramel after a steak. http://www.epicurious.com/recipes/foo...

Mar 05, 2014
THewat in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

I'm cooking these loaves for about an hour in pyrex @350. At 35 minutes this batter is still liquid in my oven. Mamachef, I just found (or re-found) your earlier answer to my shortening question - thanks. Sorry to re-ask! http://chowhound.chow.com/topics/8299...

Mar 04, 2014
THewat in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

http://chowhound.chow.com/topics/8299... Peg Bracken's Banana Bread via Mamachef. I used margarine in this batch - Mamachef, what do you usually use?

Mar 03, 2014
THewat in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

So long as you don't flour the pan, it's gluten free, too.

Feb 23, 2014
THewat in Home Cooking

Things to do with endive

I cut them in half or quarters through the root end, brush them with a little olive oil, a tiny bit of balsamic, salt & pepper & grill them. Nice as part of a composed salad, nice as a side.

Feb 23, 2014
THewat in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

I have nothing to compare it to, having never made it correctly, but it seemed fine. I baked it in a 10-cup bundt, not a 12 cup bundt, and added in the lemon juice at the wrong time, as I said. When it was served, it was accompanied by some really delicious applesauce, and the combination was very nice. The lemon comes across a little more strongly than the ginger.

Feb 23, 2014
THewat in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

Help. lemon ginger cake. http://www.marthastewart.com/335662/l...
So I was just about to put the batter in the pan, when I looked over & saw the lemon juice on the counter. I just folded it in & carried on - anyone have any idea what that will do to the cake?

Feb 21, 2014
THewat in Home Cooking
1

Your house dressing

Small clove garlic pounded with some salt, rested briefly in one part sherry vinegar (usually just a tablespoon), finished with two parts good olive oil.

I look forward to trying some of the others on this thread.

Feb 17, 2014
THewat in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

It helps to use outstanding chocolate. But still.

Feb 14, 2014
THewat in Home Cooking

What's for Dinner #275 - The Four Letter Word Edition [to 2/16/2014] - old

I chose to get snowed in with the (delicious) David Lebovitz peanut sauce from this cold salad: http://www.davidlebovitz.com/2011/01/... Yesterday I had it on cellophane noodles & steamed broccoli, today I had it on pan seared tofu and wilted arugula. I could happily eat it with a spoon.

Feb 13, 2014
THewat in Home Cooking
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What are you baking these days? February 2014 edition! [Through February 28, 2014]

Thanks for reposting - I had pulled this in to my recipe program but hadn't made it yet. Baking soda now duly noted.

Feb 13, 2014
THewat in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

Simple and good but sweeeeet.

Feb 13, 2014
THewat in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

I used all the batter to make 20 on one cookie sheet (they don't really spread.) Pretty easy to eat two at a time.

Feb 04, 2014
THewat in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

With good chocolate & good nuts, these are kind of great. Took me ten minutes to put them together last night. Fun!

Feb 04, 2014
THewat in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

Forgotten cookies. I've wanted to try them since I first saw a post about them on this board. Tonight seemed like as good a night to forget cookies as any. http://www.healthyfood.co.nz/recipes/...

Feb 03, 2014
THewat in Home Cooking

Recipe Request: Morning Snack for 30+/- ppl; must be made ahead + portable

Great suggestions here already. I'd only add that you might find it helpful / fun to keep a running list of what you've done. I was the official bringer-of-afternoon-snack to a set of committee meetings over several years - I'm a little sorry I didn't do better documentation. I made a lot of (unfrosted) cakes baked in loaf pans; two would feed the whole committee, and getting them there was easy.

Feb 03, 2014
THewat in Home Cooking
1

Need a pie dough expert's opinion...flour to water..

I have not had success with the CI vodka recipe, but it seems like everyone else in the world has. I have had good success with the pie dough from Baking with Julia, and I've probably taught ten friends to make crust that way. I prefer to make it by hand than in a processor, because I feel more in touch with it. Recently, I've made a bunch of pies with the french-style pie crust off of the blog For Love of the Table. Under "basic techniques" Paige has several really detailed posts on short crust pastry (pie dough / pate brisee). The crust is great, and I highly recommend the posts for their beautiful descriptions of technique. Here is one: http://www.forloveofthetable.com/2011...

Feb 03, 2014
THewat in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

Apple turnovers: http://www.nytimes.com/recipes/469/go... Good, easy.

Feb 03, 2014
THewat in Home Cooking

What's for Dinner #272- The Big Game Edition! [through Feb 3, 2014]

I put in only half the amount of (local) hot italian sausage & used smoked hot paprika. Yummy, but I undercooked the beans a little, for which I'm kicking myself.

Feb 01, 2014
THewat in Home Cooking
1

What's for Dinner #272- The Big Game Edition! [through Feb 3, 2014]

Bean & Chorizo cassoulet, which will actually be Rancho Gordo bean and hot italian sausage cassoulet. It's in the oven now - fingers crossed. http://www.bonappetit.com/recipe/chor...

Jan 31, 2014
THewat in Home Cooking
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What are you baking these days? January 2014 edition![Through January 31, 2014]

Thanks. The basic instruction ("roll as thick as a coin") is really helpful, and the tart looks delicious.

Jan 31, 2014
THewat in Home Cooking

What are you baking these days? January 2014 edition![Through January 31, 2014]

A rap up, in case it's useful to anyone. I started with the recipe in Pastry by Bertinet, and jumped ship when the dough was way too dry. I ultimately used the recipe in Baking with Julia: ap flour, cake flour, salt, water, butter.

Making the dough in the processor was incredibly easy. Rolling the dough into a square was a little challenging, but that was about skill, not the dough. I used sticks of Cabot butter right from the refrigerator, and found pounding them to be easy. My butter block wasn't totally even (you could still see all four sticks) but it seemed fine in the end. It was simple to wrap the butter block, and I worried about that first turn, but the butter seemed to move along fine. I did six single turns, two at a time with at least 30 minutes chilling between each set. The polar vortex helped out by keeping my kitchen cool. Rolling rectangles was the hardest part for me.

After the last turns & chill, as a check, I trimmed some, rolled it very thin, put a little sugar on it, put it in a 400 oven, and then sat on the floor in front of the oven, peering in the window, going "Oooooo! Oooooo!" when they puffed. I thought of you all. :)

Now I just have to figure out how to translate the ubiquitous "use one sheet of frozen puff pastry" in my recipes to this fresh dough in my refrigerator. Maybe cut it into 14 or 15 oz sections, and make it look as much like Dufour as possible...

Jan 31, 2014
THewat in Home Cooking
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What are you baking these days? January 2014 edition![Through January 31, 2014]

Be still my heart! It puffed!

Jan 30, 2014
THewat in Home Cooking
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What are you baking these days? January 2014 edition![Through January 31, 2014]

You made the beautiful pastry upthread! I'd like to try that recipe too. I was thinking I'd make Golden Apple Triangles http://www.nytimes.com/recipes/469/go... as Super Bowl food. They're good. I'm taking suggestions for other things to do with it, though - I'm a little scared of it. I guess I could dump a test slice in the oven tonight & see if it actually puffs, before I get too excited. :)

Jan 30, 2014
THewat in Home Cooking

What are you baking these days? January 2014 edition![Through January 31, 2014]

Thanks - I noticed there was some discrepancy.

Jan 30, 2014
THewat in Home Cooking

What are you baking these days? January 2014 edition![Through January 31, 2014]

I'm all over these. Thanks for the link!

Jan 30, 2014
THewat in Home Cooking

What are you baking these days? January 2014 edition![Through January 31, 2014]

Thanks, all, for saying nice things about my efforts! There aren't too many places one can say "hey, look at the unbaked dough I made" and get such sweet responses. You're the best.

Jan 30, 2014
THewat in Home Cooking
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What are you baking these days? January 2014 edition![Through January 31, 2014]

Proud:

Jan 30, 2014
THewat in Home Cooking
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