tartetatin's Profile
Italian cookie recipe, hard to find
Hi Julesdel,
Thanks so much for your post. I found the recipe on the Internet a few years ago after getting the name of the cookie from someone on this thread! It has been great hearing from people about their knowledge and memories of cuddrireddra.
How did the baking weekend go?
Simple Recipes that are Incredibly Delicious!
That looks delicious. I am not quite sure why he came into my mind while I was writing that post. He often uses quite a few ingredients in his recipes, yet his dishes have a simplicity about them and he uses good quality products.
I would love to hear how that dish turns out - I love b. sprouts!
Simple Recipes that are Incredibly Delicious!
Highly recommend it EM, btw, crash potatoes and roasted cauli are two of my faves too! Good call!
Here in Quebec, where I live, there is a lot of attention paid to good quality ingredients prepared in a simple style with attention to detail. There is nothing like a beautifully prepared piece of beef, pound of mussels or filet of fresh fish.
Have you read any of the Ottolenghi cookbooks?
Simple Recipes that are Incredibly Delicious!
I made the Hazan dish the other night and it was simple, yet very good. The onions were caramelized for quite awhile, but were left on low and covered for most of the time and then browner at increased heat for a few minutes at the end. Spinach linguine was the vehicle.
It was delicious - proof that a dish made with a few good quality ingredients can make for complex tastes.
Simple Recipes that are Incredibly Delicious!
Is this the recipe you are looking for Caroline?
http://www.food.com/recipe/pasta-with-smothered-onion-sauce-marcella-hazan-406866
What's For Dinner? #122 [Old]
Sorry, did not see your request until now. Too late I am sure, but serves 8 for future reference.
What's For Dinner? #122 [Old]
I have this cookbook jlhinwa. You would have been just fine without these i am sure, but here are the proportions of ingredients:
1lb dried great Northern beans, soaked overnight
1tsp canola oil
11/2 cups chopped onion
3 garlic cloves, minced
1tbsp minced jalapeño pepper
2tsp dried oregano
Pinch cayenne
2 tsp ground cumin
Pinch ground cloves
Juice of two limes
8 cups chicken broth
1/2 cup chopped fresh cilantro
1/3 cup grated pram
Do you need the directions as well?
Italian cookie recipe, hard to find
I would love to Shane 19. I will need a bit of time but will get it to you soon.
40 pounds of grapefruit
Though it uses only one cup of grapefruit juice, Thomas Keller's grapefruit cake can be found online. Is wonderful!
Italian cookie recipe, hard to find
Hi Shane,
We use metric here where I live and I have actually been weighing the ingredients, but I could measure things out after weighing this time (making them in a few days) if you like. I use a kitchenaid for part of it and start with a kilo of flour, which is 2.2 lbs.
I will try to translate to USA amounts for you.
Italian cookie recipe, hard to find
Yes, thanks for the info and encouragement calabrian. As you can see from the thread, it took quite a long time for me to finally find my recipe . It wasn't until Jen kalb found the Italian name, cuddrireddra that we found the recipe you are writing about (that Robert also found).
I am just gearing up to make a batch as it has become a bit of a tradition that I make these cookies during the holidays. Very time consuming, but well worth the effort.
Do you have any other info on the cookies, I had heard they were served at or made for weddings, is that true?
Italian cookie recipe, hard to find
Hi Sheppard, Thanks for posting!
I have not been to Tre Mari for a few years. Is this person still making the cookies fro them or for anyone else? And the recipe, how is it different from the one I used if you don't mind me asking?
I've never eaten cauliflower before...
I love making roasted whole tandoori cauliflower, especially when cooking for guests as it presents very nicely. I trim and steam it whole until softish to the touch, then coat it with a homemade, or you could use prepared (pataks), tandoori paste. Leave for 3 - 8 hours to marinate and then roast in a 400 degree oven for about 20 minutes or a little longer, depending on the size of your cauli. Cut it in wedges to serve, with raita on the side. It is delicious!
Help! Banana bread bread without baking soda or baking powder?
There are some recipes out there for banana bread with yeast. Do you have access to dry yeast? The bread will take longer to make, as the dough will have to rise - here is a link
allrecipes.com/recipe/banana-nut-yeast-bread/
Ottawa recommendations
You can also get Pascale's ice cream directly from her at The Piggy Market on Winston in Westboro. She makes it there and the store, owned by Dave Neil and Warren Sutherland, has other fabulous goodies too - all local and artisan meats, honey, cheeses and locally grown and milled flours.
Their sausages are great and I have also tried their jerk rotisserie chicken, which they roast daily and is delicious, but you have to order ahead.
Why I Got Kicked Out of a Restaurant on Saturday Night
I really like this proverb tripeler - the truth is somewhere in the middle.
Italian cookie recipe, hard to find
Hello all,
I made the cuddriereddra!! I LOVED them -they were just as I remembered, however, they were a lot of work. I had to knead them forever. I am very pleased with the result though and made a huge batch as I knew that I would not make them again for a long time. They keep very well.
Imagine a hard cookie (somewhat biscotti like in texture but harder and much more delicious) with cinnamon and orange zest and dipped in espresso.
They are exactly right. Thanks everyone for your posts and your encouragement. These will be a yearly endeavour, up there with my canned tomatoes and homemade salsa. Thanks again.
What can I do with mushy canned green beans?
Oh, and season with salt and pepper too - sorry, forgot to include that.
What can I do with mushy canned green beans?
Yes, I toast the walnuts, but it is also good with them raw.
In terms of processing, I don't really have a set method, but I guess I probably process the walnuts first for a bit (depending on the size of the pieces) and then add other ingredients except the egg (give each ingredient a bit of a chop before adding to the food processor). I add the egg at the end and just pulse a number of times to break it up.
What can I do with mushy canned green beans?
I have a delicious vegetarian chopped liver recipe that calls for canned beans (mushiness of beans is important element here). It has five ingredients that go into a food processor - 1 cup of walnuts, 1 medium to large onion, sliced and caramelized for 20 mins, 1 hard boiled egg, 1 piece of bread, toasted and 1 can of beans, drained and rinsed. Pulverize all, but be careful to keep some texture. spread on toast or crackers or challah, yum.
Chowish meals between Hartford and New Haven (and beyond)
Thanks so much for the replies and to you Scargod - I have not had time to look in detail, but it looks like I won't be getting much sleep tonight!! I cannot wait for my trip to CT. Thanks again! BTW, Do you like snails?
Chowish meals between Hartford and New Haven (and beyond)
Thanks for the suggestions. Could you explain what New Haven style pizza is? I guess when I said NY style, I meant Neopolitan style - I know getting into this discussion can lead to a huge debate though - what I like is a fairly straight forward chewy crust tomato and cheese pizza. I have read lots of posts on the Clam pizza at Pepe's, though, which sounds delicious. I am very open to trying specialties of the region and am looking for food that I cannot get at home.
Chowish meals between Hartford and New Haven (and beyond)
I just spent the entire morning searching the boards (on holiday this week) and becoming more familiar with CT. Found some great threads with places I am checking out online. I might need some help to narrow down my choices, but I have more work to do!!
Chowish meals between Hartford and New Haven (and beyond)
Hello,
I will be in CT for work at the end of March. I am going to be working between Hartford and Brideport and I will have a car. I have a smallish per diem from my company, and I am willing to top up as needed and am very willing to travel beyond my work boundaries for good chow. I live in rural Quebec, between Ottawa and Montreal.
I would like some recommendations for a few nice meals ($70-100) and for some delicious chow finds that are local joints serv ing great food. I have read some posts and so far am interested in Union League Cafe and a good pizza place (NY style) and potentially some good Mexican if that is possible. I would also love to have some delicious seafood/fish too, as we don't get super fresh fish where I live. Also, sushi and bagels.
Any help would be appreciated. No need to suggest French bistros, Lebanese or Vietnamese as there is plenty of that here. Otherwise, I am open to anything. Oh, and I will be eating alone, but I don't have a problem with that.
thanks.
What's For Dinner? Part XIX
Yes, I agree, uncooked chickpeas. Soak for 18 hours, grind and mix, fry.
What's For Dinner? Part XIX
We had chicken breasts which I marinated in soy, ginger, and garlic, served with a side of mashed sweet potatoes with maple syrup and caramelized onions - and peas (kids love them). I also made a mixed berry crumble for dessert.
Xiao long bao - would I be crazy to try to make them?
I was thinking of a combination of rolling to activate the gluten and then pressing for the thinness factor. What do you think?
Xiao long bao - would I be crazy to try to make them?
A tortilla press! That is a great idea. I have one, so I am going to try that too.
Xiao long bao - would I be crazy to try to make them?
I wish I could say that longer cooking would make a difference for my dumplings, I think that my issue was thickness. I really want to work on getting the wrapper thinner.
I once saw a cooking show with Martin Yan (Canadian show) and a guest chef making Har Gow. The guest chef didn't roll the dough, but made each piece into a ball, flattened it and then smooshed it into a circle on the cutting board while thinning -and he did this with a meat cleaver!! I know this dough is made with a different kind of flour, but I think it might be the way to go. I am going to try this method, perhaps in combination with rolling and see how it works.
I don't think that the wrapper would absorb any of the soup, though if you steamed it for a really long time, the dough might soften so much that there could be some absorption.
You're right, it is most likely just us chowish types who appreciate this level of detail:)
