THewat's Profile

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I am a terrible cook!

I make Hungarian Mushroom Soup & Carrot Soup & Peanut Sauce from Moosewood - I've made them for at least 25 years. Scary.

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition! [old]

I heat the lid. Just to add to zitronenmadchen's suggestion / warning about turning the handles, after you have baked the bread, be very careful to open the lid away from you to let out any accumulated steam away from your body. I burned myself early on & felt very foolish...

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition! [old]

I didn't do much in terms of shaping them, but here's my first effort:

Mar 05, 2015
THewat in Home Cooking
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What are you baking these days? Happy winter's almost over, I hope, March 2015 edition! [old]

Brotchen trials, starting with this recipe: http://www.artisanbreadinfive.com/200.... If anyone has a recipe they swear by, I'd love to hear it.

Mar 02, 2015
THewat in Home Cooking
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What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

I used polenta, which I suspect was overly coarse, and added ten minutes to the cooking time but still undercooked it. Sigh.

Feb 17, 2015
THewat in Home Cooking

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

Ha! Reading your post, having just made a squash soup, I read "college squash nationals" and went off in entirely the wrong direction...

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

http://food52.com/recipes/28440-vera-... to go with some chili I found in the freezer...

Feb 16, 2015
THewat in Home Cooking
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What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

Medrich's Coconut macaroons: http://food52.com/recipes/16667-alice... Very nice, and all ingredients I usually have in my pantry.

Feb 15, 2015
THewat in Home Cooking
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I need help making the perfect omelet

I can't make a great omelet either, so I'm watching this thread with interest. A couple of years ago I read a very sweet article about someone's obsessive efforts to make omelets - with many dozen eggs, and over days if not weeks. My memory is that it was a magazine editor. I'd guess it was written by a man. I have since thought that I would love to read it again - if it rings any bells, please let me know.

Feb 15, 2015
THewat in Home Cooking

Really good rye risotto. Can you help me recreate?

Opinionatedchef: Chez Pascal. Winter rye risotto with butternut squash, kale, braised leeks & charred green cabbage.

Feb 13, 2015
THewat in Home Cooking

Really good rye risotto. Can you help me recreate?

I don't get much when I google "rye risotto." Maybe it's my search engine. I do get this: http://danube66.blogspot.com/2012/10/...; which has you boil the rye separately. I'm becoming suspicious that what I ate may not have been what I would call a risotto at all.

Feb 11, 2015
THewat in Home Cooking

Really good rye risotto. Can you help me recreate?

Wow. No thoughts at all?

Feb 11, 2015
THewat in Home Cooking

Really good rye risotto. Can you help me recreate?

Just had a lovely vegetarian rye risotto with squash & kale at a restaurant in Providence, RI. It wasn't creamy like a rice risotto, but it had lots of good texture & a mild, nutty flavor. I'd love to recreate it - any thoughts?

Feb 10, 2015
THewat in Home Cooking

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

The loaf from Warm Bread & Honey Cake has no stout, uses butter rather than oil, uses buttermilk. But they are related recipes, certainly.

Feb 08, 2015
THewat in Home Cooking

fried tofu

I'll try that!

Feb 08, 2015
THewat in Home Cooking

have you had any luck with Food52 recipes?

I'll be interested to hear what you think of the Fake Frites. Someone just panned them on another thread... Mine didn't come out as brilliantly as Food52 predicted, but they were happy-making none the less & I want to try them again.

Feb 05, 2015
THewat in Home Cooking

have you had any luck with Food52 recipes?

I love that you posted the question. It's made me think more specifically about what I do like from Food52. The Pickled Prunes earned me a sweetheart, so there's that. Burnt Caramel Pudding is one of the richest & most delicious things I've ever put in my mouth. (I can't imagine serving the size they recommend, however - everyone at the table would die of heart failure on the spot.) But mostly I think it's that I often learn new templates for making things I already cook, or neat tricks. Sometimes I'm not wowed by the final thing, but I feel like I've gotten smarter about something along the way...

Feb 05, 2015
THewat in Home Cooking

fried tofu

Peanut sauce! I pan fry tofu chunks, add peanut sauce right at the end (to heat) & part of a bag of arugula if I have it. Happy food!

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

Pancakes? Breads from La Brea has a nice recipe. Mix 18 oz starter, 2 tbs maple syrup, 3 tablespoons safflower oil & two eggs. Push 1/2 tsp salt, 1/2 tsp baking soda, 1 tsp baking powder through a strainer into the bowl & whisk in. 1/4 cup batter for each pancake.

Are there instructions for making Wolfe's starter? If so, I'd love them - I'm due for a new batch of starter.

have you had any luck with Food52 recipes?

I've tried a lot of Food52 recipes, and I've been delighted by a handful. I can't remember really hating anything. For the most part, I think I tend toward the simpler things, and I do modify.

Things I've loved:
Burnt Caramel Pudding
Fake Frites
Lentil and Sausage Soup
Louisa's Cake
Pickled Prunes
Pickled Ramps
Scallion Pancakes

Things that have been fine (some I'd repeat):
Anna Thomas' Green Soup
Black Pepper Popovers with Chives and Parmesan
Balsamic-Roasted Shallots
Bourbon Chocolate Bread Pudding
Lehiyam Truffles
Okonomiyaki
Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino
Yogurt Cake with Pear and Dark Chocolate
Suspiciously Delicious Cabbage

Feb 02, 2015
THewat in Home Cooking
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What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

I own a couple of them, but can't seem to get them into my food... Funny what languishes in my freezer.

Jan 27, 2015
THewat in Home Cooking

What are you baking these days? Happy New Year January 2015 edition! [OLD]

LOVE that you made it in ramekins! I often cook for my (elderly) parents, and a ramekin or two of something that rich is more than enough; I'm always looking for more things to make that way.

Jan 25, 2015
THewat in Home Cooking

What are you baking these days? Happy New Year January 2015 edition! [OLD]

I hope you like it. It has bailed me out a couple of times.

Jan 25, 2015
THewat in Home Cooking

What do you put in your chicken stock to make the most flavorful soup?

I'm with you - bouillon. Whatever kind floats your boat.

Jan 22, 2015
THewat in Home Cooking

Granola

Sounds great!

Jan 22, 2015
THewat in Home Cooking
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What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

The wonderful iced tea that I grew up with is made with bottled "Real Lemon". Whenever I give the recipe out I have to put big arrows to it and say "this is really, really, really the stuff from the store!" If you use actual lemon juice it's awful.

Jan 22, 2015
THewat in Home Cooking
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What are you baking these days? Happy New Year January 2015 edition! [OLD]

Thank you. Having something related-but-different to concentrate on for a morning was great.

Jan 22, 2015
THewat in Home Cooking
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What are you baking these days? Happy New Year January 2015 edition! [OLD]

Thank you. I used 1 1/4 cup KA AP plus two teaspoons of vital wheat gluten to make absolutely sure... I decided while I was mixing it that getting enough water in there was crucial too. It stretched without holes. The resulting cooked dough has little flavor & is paper thin. It doesn't brown, which has always distressed me, but that seems to be just the way it is. Zitronenmadchen, what kind of strudel do you make?

Jan 22, 2015
THewat in Home Cooking

What are you baking these days? Happy New Year January 2015 edition! [OLD]

I have Splendid Strudel with apple filling from Joan Nathan's Jewish Holiday Cookbook in the oven. It's to honor the life and passing of my Ashkenazi friend Lila. I've never stretched strudel dough alone, but I hope & believe I did it justice; you could, indeed, have read through it. May this pastry speak better than words.

Custard did not set up...

Here's the wrap up: put together the trifle last night & used the custard (with the consistency of creme anglaise). Tried out a bite on my father this morning (I'm serving tonight.) He was unimpressed - not enough sherry in the trifle, wanted the custard a little firmer. I wanted the custard a little less sweet. So I deconstructed the thing & am remaking in individual serving dishes. Cake in the bottom is soaking in a little more sherry now and I've made a new custard - 1 cup milk, 1 cup cream, 1/2 a vanilla bean, 5 yolks, 1/3 cup sugar, 1 tablespoon cornstarch. It set almost immediately, coating a spoon nicely, and I double checked to make sure it had hit 170F, which it had. Chilling now. In a respectable three hours, I'll layer it into the ramekins & add some whipped cream. Thanks to those of you who weighed in on the custard - as always, I'm wiser for having asked you folks.

Jan 20, 2015
THewat in Home Cooking
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