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What are you baking these days? August 2015 [OLD]

I use this one. http://magda-whatsfordinner.blogspot....

Whole milk, make sure it's warm and not hot (but you know that, don't you....). Glass size = 250 mL Sometimes I add some lemon zest, just a little, to the blueberries.

Instead of the crumbs, you can dust with confectioners sugar, or do the crumbs AND the sugar. I also like to glaze them with a little confectioners sugar, cream and lemon juice.

September 2015 - COTM Announcement Thread

I had no idea Glenn's book is considered a classic. I purchased a copy several decades ago for my brother, and a second one on the spot for myself. I've cherished it ever since. It was one of my earliest cookbook purchases, just as I was moving on from my Laurel's Kitchen/Moosewood/Vegetarian Epicure days, and everything I've ever made from it was delicious. I'm going downstairs to dig it out right now and plot some upcoming meals.

Aug 29, 2015
clepro in Home Cooking

What are you baking these days? August 2015 [OLD]

When I'm in a hurry I use Krusteaz's honey cornbread mix and make it up with buttermilk. It's pretty darn good.

Aug 28, 2015
clepro in Home Cooking

What are you baking these days? August 2015 [OLD]

I accidentally ordered in 20 pounds of Michigan late blueberries. So it's pretty much blueberry everything for a while. This past week I made a delicious blueberry coffeecake. Buttermilk batter in the tube pan, covered with a generous layer of fresh blueberries and a sprinkling of the brown sugar streusel, another layer of batter, and a thick topping of streusel. Absolutely delicious with a cup of dark roasted.

Next up will be Jagodzianki (Polish Sweet Buns with Blueberries).

April 2015 COTM: POLPO, chapters 6 & 7, Desserts & Drinks

Yes, my understanding is that while you can replace semolina with farina (Cream of Wheat), farina is coarser. I used semolina flour, which can generally be found in bulk bins of co-ops. Bob's Red Mills also offers a semolina.

ETA: And had I stopped to peer more closely at your photo before dashing this off, I would have seen that you clearly already know that!

Jul 17, 2015
clepro in Home Cooking
1

April 2015 COTM: POLPO, chapters 6 & 7, Desserts & Drinks

I just found this thread. I'd made the cake working from a blog post at Italy on My Mind (http://italyonmymind.com.au/2014/07/1...) wherein she noted that the bake time was clearly way off, as semolina cakes generally take at least an hour. She baked her's for 1 hr, 10 minutes, so that's what I did too. Then served it with crème fraîche on the side.

Mine had that golden caramel crust color, but was still very moist. And, it easily absorbed the syrup. I'm thinking the short bake times may have had something to do with the non-absorbency some of you experienced.

This is one of my all-time favorite cakes. I fell completely in love with its look, taste, texture--everything about it--and see myself making it many times in years to come. Just last night I was describing it to someone over dinner, at an Italian restaurant as it happens, and he rushed out today to gather ingredients and make his own. Based on the photos and rave review he texted me, it turned out beautifully.

Jul 17, 2015
clepro in Home Cooking

best restaurant for fresh high quality raw oysters

I'm with you. Meritage in a heartbeat, plus you can easily settle in and relax for a long haul of a birthday celebration there.

Jun 12, 2015
clepro in Minneapolis-St. Paul

What are you baking these days? April showers...bring May flours ;-) May 2015 edition! [OLD]

Next up will be the Rustic Rhubarb Tarts from Good to the Grain, which I've made often. These are tender little hands of cornflour dough, slightly gritty from the added cornmeal, wrapped around a delicious rhubarb vanilla bean compote. I'll be experimenting with other fillings throughout the summer. I'm thinking the pastry would match well with a compote of black currant and some type of liquor.

What are you baking these days? April showers...bring May flours ;-) May 2015 edition! [OLD]

The Blood Orange Campari cake from Polpo. Although I accessed the recipe here: http://italyonmymind.com.au/2014/07/1...

An dense almond meal, semolina, yogurt cake drenched in a lovely slightly bitter syrup of sugar, blood orange juice and Campari. I ate the first slice with the crème fraîche I had left over from the flammekuchen I made earlier this week.

It's an outstanding cake, a worthy use of the last of my blood oranges.

May 25, 2015
clepro in Home Cooking
2

What are you baking these days? April showers...bring May flours ;-) May 2015 edition! [OLD]

That cake looks as if it's got a halo around it!

May 25, 2015
clepro in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy hurry up and be Spring already, April 2015 edition! [OLD]

Or use my email, in my profile.

May 01, 2015
clepro in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? Happy hurry up and be Spring already, April 2015 edition! [OLD]

Give me a call sometime DQ, and let's go have a real one. We can share our crappy winter stories.

Apr 30, 2015
clepro in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? Happy hurry up and be Spring already, April 2015 edition! [OLD]

Although it is officially a few minutes into May, I got The New Mediterranean Table, by Sameh Wadi delivered the mid-April day it was released. He's the owner of Saffron, one of my very favorite local restaurants. I've not made anything from it yet, but as soon as my taste buds recover fully from the chemo, I intend to go straight for the slow-cooked green beans, followed by the eggplant lovash with tahini yogurt.

Ground Cherries, Yee Haw! Now what?

I've good friends who have a lovely, exciting hobby farm in southern Minnesota. They're prolific vegetable gardeners, have put in fruit orchards, berry bushes, grape vines, etc., and I was lucky enough to spend many glorious hours in the gardens there last summer and during the harvest. The family includes a local James Beard award-winning chef, so they know food and little goes to waste, except...nothing's been done with the ground cherries. They've been in the freezer, tons of them I'm told, since last fall and were just offered to me. I'll be picking them up this weekend, and so am looking for your best and favorite recipes or other suggestions of how I might do them justice. Am interested in preserves, pies, chutneys or anything else that the frozen fruit would work well in. Thanks for any and all suggestions. Am also more than open to general guidance and advice regarding ground cherries, as I've not worked with them before.

Apr 30, 2015
clepro in Home Cooking

Dining Report: Caffe Biaggio

I've not had either's because I make my own carbonara. But I got into a good natured argument with a waiter at Biaggio once over his claims that their carbonara was the best in the TC because it uses cream...a no go for me. So if BLG doesn't use cream, that could explain Biaggio's being heavier.

Feb 28, 2015
clepro in Minneapolis-St. Paul

Meat pie recipe?

Do a google search for Tourtière and you'll come up with a bunch of recipes for a simple and essentially foolproof pie of ground meat, potatoes and spices in pastry.

Oct 13, 2014
clepro in Home Cooking

Public Kitchen + Bar in Lowertown

We St. Paulites appreciate your generous disbelief.

Oct 12, 2014
clepro in Minneapolis-St. Paul

Philly Cheesesteak in Minnesota

Serendipity! My PA-born husband was just telling me last night about a cheesesteak he tried yesterday somewhere local with swiss and cheddar the only cheese options...and he said the bun wasn't right either. I suggested it's never right unless it's an Amoroso bun and now here you are, with this excellent news. I wish I'd known this earlier; I would have opted for my late birthday celebration there tomorrow, instead of at Sea Salt. I'll just have to restrain myself until next week. Thanks for the heads up.

Sep 26, 2014
clepro in Minneapolis-St. Paul

Best New Must Dine Digs?

Tis true! Just found this on their FB page re Sunday evening specials.

1. Whole Roasted Chicken Meal ... with a bottle of wine $55
Stuffed with foie gras and brioche, served with vegetables, kasha varnishkas, and a salad digestif to complete: A true steal! And, we expect to sell them out every week, so be sure you make a reservation and note your interest.

First chance I have, I'm there.

Sep 03, 2014
clepro in Minneapolis-St. Paul

Heavy Table's Out of Towner's Guide.

Ah, looks like I missed that. I should have kept reading the comments; thanks for bringing it to my attention.

Best New Must Dine Digs?

Do you know if this is the same roasted chicken for two with a bottle of wine for $55 that Zentral is offering on Sunday evenings, starting Sept 7th? Man, that sounds like a Sunday to live for.

I've been there twice, but haven't had the chicken yet.

Sep 02, 2014
clepro in Minneapolis-St. Paul

Favorite chicken broth no longer available in MSP!

Better than Bouillon's OK, but a bit too salty for me. I like Kitchen Basics. Have heard Swanson's specialty chicken broths (not the standard one) are decent, but haven't tried them myself.

Sep 02, 2014
clepro in Minneapolis-St. Paul

Heavy Table's Out of Towner's Guide.

It's not a single guy who wrote it, it's the HT staff. Which is where the problem starts. I love Heavy Table, but this particular article was a real CF.

It's weighted heavily, all but two entries, towards Minneapolis, apparently an outcome of asking the staff to simply submit one place per category, based on where it is they themselves go. You've got a bunch of staff members who live west of the river, you're gonna see happen exactly what happened. Which would be fine, had they not positioned it as a guide to where people hang out in both cities. We'll be waiting for a mea culpa and an update, Heavy Table.

Sep 02, 2014
clepro in Minneapolis-St. Paul

Best chilaquiles in Twin Cities?

Resurrecting this thread to note that Sonora Grill on Lake and 33rd has started serving brunch Saturdays and Sundays, and has red and green chilaquiles on its brunch menu. I had the green this morning with two perfectly done over easy eggs, slow roasted pork guajillo, and a red sangria. It was a lovely, unhurried breakfast.

Jun 28, 2014
clepro in Minneapolis-St. Paul

A few days in Minneapolis area - did my CH homework

If you end up at Ngon, they have an excellent pork belly appetizer.

A few days in Minneapolis area - did my CH homework

Brasserie Zentral popped immediately into my mind too when I saw the reference to Central European, buttressed by the later mention of pork. Check out the pork cheeks on Zentral's menu http://www.zentral-mpls.com/pdf/menus...

Asparagus with sauce

I mostly roast my asparagus, but I also love a steamed, chilled asparagus with a tangy mustard lemon sauce, prepared according to a recipe in my much-used Green on Greens cookbook.

Jun 03, 2014
clepro in Home Cooking

Sad to report the passing of Veggo

We'll miss him, even those of us who only knew him by his writing here. Thank you for letting us know, and condolences to you and the rest of Veggo's family, and to what I am sure must be a wide, wide circle of friends.

May 28, 2014
clepro in Site Talk

Brasserie Zentral

Thanks for pointing that out!

Apr 24, 2014
clepro in Minneapolis-St. Paul

Brasserie Zentral

I went this evening and also had a wonderful experience. There were four of us and Zentral offers a number of small plates, so we were able to try a good variety. Don't know if they will all remain on the menu next week when they open, but I can highly recommend the outstanding white asparagus & hazelnut cream soup, whole halibut tail, gnocchi (light, billowy, among the best I've ever had), ravioli stuffed with nettle and served with spring peas, spaetzle with roasted rabbit and mushrooms, the whole roasted chicken stuffed with foie gras and an inspired foie gras sampler that I personally can't report on but my dining companions loved. We also had an artichoke gratin that was very good, altho richer than I would prefer for a side dish. The menu is fascinating; offerings that are fresh, intriguing, and unlike anything else here in the cities.

There's a vast wine list, including wines from Croatia and Hungary. I'd report in detail on our delicious cocktails if only I could remember what was in them... our favorites were the Lawnmower and something-something Lena. Be warned--the Lena packs a real punch.

Deserts all round were excellent, in particular a tangy black current sorbet and an incredibly delicious, clean and fresh tasting pear sorbet.

The environment is lovely but relaxed, and service was excellent. The train runs right outside its windows, or if you prefer to drive, parking is easy, with lots in the building and across the street on the other side of 5th ($4 for the entire evening). I'm very excited about this new venture, and looking forward to many more dinners there. And lunches, because lucky me, it's just two blocks from where I work.