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Whipped cream...devour or detest?
Love the real stuff. But only occasionally. You just can't beat it on strawberry shortcake. And I've got a recipe for lamb shanks in a curried sultana sauce that calls for both yogurt and a little heavy or whipping cream at the end which is to die for. :-)
What little food "luxuries" do you allow yourself?
We routinely buy good cheese. And whenever we're on the West coast we buy cases of wine from our favorite small independent makers. The former goes fast... and the latter lasts. We're just finishing off a lovely 2002 Pinot now.
Saving Family Recipes - Do You Have A Cookbook?
I think of my blog as my family (and friends) cookbook in progress. One of these days I will turn selected posts and photos into a "real" book for my kids.
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Daring Bakers: Filbert Gateau with Praline Buttercream
Posted by Ann Fisher, August 1, 2008 at 11:30 AM
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Recent Comments | Response to Comments
Carmelizing onions! What to eat them with?
I also caramelize in my slow cooker (but just toss them with olive oil) in huge batches and then freeze them for things like french Onion Soup (when I have good broth) or pizza topping.
Whipped cream...devour or detest?
Love the real stuff. But only occasionally. You just can't beat it on strawberry shortcake. And I've got a recipe for lamb shanks in a curried sultana sauce that calls for both yogurt and a little heavy or whipping cream at the end which is to die for. :-)
What little food "luxuries" do you allow yourself?
We routinely buy good cheese. And whenever we're on the West coast we buy cases of wine from our favorite small independent makers. The former goes fast... and the latter lasts. We're just finishing off a lovely 2002 Pinot now.
Saving Family Recipes - Do You Have A Cookbook?
I think of my blog as my family (and friends) cookbook in progress. One of these days I will turn selected posts and photos into a "real" book for my kids.
How do you describe yourself in cheese terms?
Tangy triple-creme verging on over-ripe. ;-)
Would you rather give up eggs or cereal?
I refuse to entertain these terrible questions! :-)
Ed Levine's Serious Diet: Week 1
Do you have a calorie limit per day and are you counting EVERY calorie? This (and excercise) is the only way.
Good start, though!
Small-bite sweets, #1 new food trend?
Well, you KNOW I'm all over it when it comes to mini pies and tarts, right? :-)
So many carrots! What to do with them?
I like to quick-saute grated carrots with grated turnips in olive oil (you'll want to add salt and pepper) for a fast (and really yummy) side dish.
Would you rather give up potatoes or bread?
The potatoes, I suppose. What fresh hell is this, anyway?!
Sunday Supper: Seared Beef Filet with Horseradish-Spiked Mashed Potatoes and Horseradish Cream
I just can't figure out why one would buy canned or jarred potatoes.
Greek Yogurt-tell me about it
Greek yogurt, because it is strained, is very thick with an almost pannacotta-like consistency. It thins and breaks down a bit when you mix it with other ingredients (to make tzatziki, for instance). I like it best for dessert with fresh figs, a drizzle of good honey and a sprinkling of chopped nuts. Just scoop some out (don't mix it!). Yum.
You can also get low-fat and fat-free versions which are suprisingly good and which beat other low-fat yogurts all to hell.
Where else do you food surf?
Daily stops include SE, Tastespotting and a list of favorite food blogs. Less frequent but still very regular stops include a rather longer list of food blogs as well as egullet, chowhound, epicurious, etc.
I don't deserve your artisan cheese
First, feel sorry for them-- they are socially impaired people. Second, try to disarm them:
You (in a sincerely sympathetic voice): "Bad day, huh?"
Them: "What?"
You: "Seems like you're having a bad day. I know the feeling. Do you think I could please taste the Humboldt Fog?"
This will usually shame all but the most socially impaired person into getting their act together.
Irresistible dishes, you just can't say no to...
A reuben sandwich. I am usually disappointed but hope springs eternal.
Taco, the food shaped like a smile...
Everything LoCo said except the part about So Calif-- it was No Calif for me. :-)
There is something about finely shredded ICEBERG lettuce on a taco, or even just next to one. I don't know why it suddenly tastes so remarkable, but it does.
Also love to spoon on pico de gallo instead of salsa.
Darn you, JEP, no I need a taco!
Ed Levine goes on a diet. Offer some recipes please.
Volume. When you are reducing calories (which is the only thing that works), you want to eat food with volume. You'll feel less deprived. And for heaven's sake, don't cut carbs out of your diet-- just be smart about eating them.
So, for example, a LOT of escarole braised with hot pepper flakes and lemon and garlic and tossed with a little (way less than you usually eat) pasta will leave you feeling satisfied and won't use up your calorie allotment for the whole day.
Steamed mussels and a little pasta work the same way.
The main thing is what everyone else has said: COUNT EVERY CALORIE.
You'll be amazed at how fast you get innovative about your meals and find ways to eat well while dropping weight.
Favorite healthy cookbooks?
I really like The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life a lot. I think it came out a few years ago. The recipes are low calorie and have been consistently good to excellent. Even better, the American Institute for Cancer Research (author) did all of the work of creating menus full of cancer-fighting benefits (phytochemicals and lignans and other stuff that make my eyes glaze over) and all we have to do is make the great recipes. The book is also beautifully photographed. I buy lots of cookbooks, but few of them ever make it to "go-to" status. This one did.
In 2008, I will prepare a _____
Hmmm... 2006 was about Tagines and sushi... 2007 was about risotto and a return to baking... and 2008 is looking like it will be about gnocchi and agnoletti. Oh and gougeres (savory ones and companion sweets, as I'll be figuring out choux pastry).
Ooh, aah: Holiday gifts
Jack and I agreed not to go too crazy this year, as the kids were with their dad. So we gave each other the following: Christmas dinner at Danube and a promise to buy a new, better digital SLR with directional flash for Redacted Recipes. Then Jack snuck in a bottle of very good armagnac, some leg warmers (my knees ache in the winter), a flat whisk, and The French Laundry Cookbook.
We celebrate with the kids next weekend... so xmas is still a happening thing around here.
Mince Pie Mavens: SOS
You can bake them ahead and reheat them very easily in the oven. They're also really good at room temp.
I also use the mini muffin tin and little rounds or stars on the top. It's fun and they're so cute!
Keep us posted!
Mince Pie Mavens: SOS
You should assemble right before baking... BUT you can bake them ahead-- they keep quite well. Let us know how it goes!
Mince Pie Mavens: SOS
I spent quite a lot of time trying to duplicate the little mince pies I eat when I am in London. You can find the recipes and methods I used here. Also, this post (especially her shortcrust recipe) was very helpful to me.
Glace cherries really are not required-- only nice if you prefer them. I added dried cranberries for a little more zing to my recipe. Some people add nuts and some don't. To be traditionally British I think the following is definitely necessary: currents, raisins, sultanas (golden raisins), apple, and some sort of candied peel. Alcohol is debatable-- I like it and it keeps the apple from fermenting in a bad way.
Making them little and with tops is necessary if you want to be traditionally British about it.
Have fun!
What will you have on Christmas Morning?
I posted about my Mom's cinnamon leaves on an earlier thread about traditional family xmas foods... but I guess I need to give them a shout-out here as well, as I've never had a Christmas morning without them. Additionally, my usually shy mother just wrote a post about them on my blog. So you can get an idea of they are all about and the recipe here.
Holiday Bakers, shout out during your baking marathon
Well, if we caount the marathon as starting the day after Thanksgiving my list so far includes:
Bittersweet Carrot-Orange Baby Bundts
Candied Peel (for Mincemeat filling)
Mincemeat Filling
Tiny little Christmas Mince Pies
Apple-Cambozola Tartlets
Snowflake Cookies
Assorted Sugar and Gingerbread Cookies
Raspberry Bread Pudding
An ambitious project for Daring Bakers which I am not allowed to reveal until everyone posts on the 22nd
And I still have a number items waiting to be made...
Do you blog? What's your URL?
Cocina Savant
http://cocinasavant.blogspot.com/
Weekly pictures, recipes, and thoughts from a husband and wife who love books and cooking for each other.
"Cup Pies" - The New Revolution
I've seen the episode and thought it is a great idea. So i tried it out today and made Apple-Cup-pies, but when baking the crust the whole crust came down, and I had more crust at the bottom than on the sides, as the cup-cake-form is too high/deep (sorry, I am from france so I hope my english is understandable).
How can I avoid that. Not pre-baking the crust... Can you help me out.
Crunchy foods...what are your favorites?
JEP - Thanks for the nod to my recipe. These Coconut Toffee Almond Crunch Cookiesare always a hit. Even coconut haters love them. I've also developed a Peanut Butter Toffee Crunch Cookies.
Thanksgiving menu, will it include appetizers?
We are having thanksgiving at my house this year. My father in law is brining smoked samon and I am thinking about maybe crudites with some kind of yummy dip or cheese with crackers.
Thanksgiving menu, will it include appetizers?
I am doing a brunch because it is not my turn for turkey this year. I thought I would do a day before prepared french toast casserole, with some pumpkin cupcakes with some fresh fruit, and a spinach salad (in case you want to be on the lite side) and leave room for dinner. any other suggestions that wouldn't be too heavy and not take away from the turkey dinner?
Coffee sweeteners ...
I usually use Coffee Mate's french vanilla, but bought a bottle of their sweet italian creme the other day. It's pretty good. I use very little creamer though, I'm trying to use less and less until I can handle my coffee black.
Best Bakeries in New York City
Ed - email me at rozettj@aol.com so we can talk about this privately. i have some reservations. i will tell you more and why.
John
Best Bakeries in New York City
Wow, that's an amazing story, John. Would you consider posting the recipes on Serious Eats? Maybe we can find a pastry chef who will test the recipes.
I would love to work with you on getting these recipes on Serious Eats.
Best Bakeries in New York City
Mrs. Herbst's did not close because the ethnic enclave was disappearing. It close because the 3rd generation had moved on (for example, one is a physician in L.A.) and because the land had become so valuable that it was inevitable that it would be sold. But what a fabulous bakery it was. I have a loose-leaf binder with ALL of the Herbst recipes (including non-bakery food items). Long story - but my grandmpother and the original Mrs Herbst were friends in Hungary and came here at the same time. And my non-Hungarian wife can make a pretty good Dobos Torte and palascinta.
Crunchy foods...what are your favorites?
Chinese-Muslim style stir fry thin strips of potatoes! Try to recreate it here at my house. I know they soak them in salt water, but do they blanch them??
Best Bakeries in New York City
I actually disagree with the bad reviews of Black Hound. I got excellent service - all the people working were fantastic and very attentive, and gave my friends and I free samples to try. I didn't really like the cakes though. I don't like sweet cakes too much, but theres could have done with a bit more
Taco, the food shaped like a smile...
I love soft tacos with refried beans, yellow cheese, tomato, minced onion, iceberg and hot sauce!
How to get a food blog read and noticed
Excellent advice for novice food bloggers. Thanks for sharing the tips.
Where else do you food surf?
Oh my gosh, so many.
101 Cookbooks
Smitten Kitchen
The Wednesday Chef
The Pioneer Woman Cooks
and
TasteSpotting, the ultimate clearing house food site link - go in and see.
I have to say though that SE is hands down my favorite all-round. Good food site, good community.
Where else do you food surf?
Ruhlman is awesome (as are his books), egullet, chowhound.
"Cup Pies" - The New Revolution
Whatever happened to turn-overs?
"Cup Pies" - The New Revolution
I've been wanting to try making cup pies since seeing that episode, and I just made some apple cup pies -- love this idea! They're so cute!
Carmelizing onions! What to eat them with?
One more variation...after the onions are pretty well carmelized, I add red wine (about a half bottle for 2-3 onions) slowly...about a 1/4 cup at a time...and let it reduce to a syrupy consistency and then add the next 1/4 cup. The end result is a wine-infused batch of carmelized oninions that while exquisite with beef or lamb, are equally at home on a pizza or my favorite - tossed with a bunch of lightly steamed green beans/haricots verts. Enjoy!
Carmelizing onions! What to eat them with?
I just used some in my "scalloped potatoes" (since I needed them dairy-free, i was looking for something to add extra flavour), it turned out incredible. Like Ed said, they make everything taste better, from a sandwich to a vegetarian dish to virtually any meat course!
Carmelizing onions! What to eat them with?
We like them with hamburger, meatloaf, hamburgers, even lamb chops!
Carmelizing onions! What to eat them with?
Caramelized onions are the vegetarian equivalent of bacon. They make anything taste good: burgers, roast beef sandwiches, hot dogs, grilled cheese sandwiches, on top of a toasted english muffin with bacon and melted cheddar cheese, or just eat them straight up like candy.
Carmelizing onions! What to eat them with?
I just made a caramelized onion and cheese tart this weekend. Take a sheet of puff pastry, about 11x17(?), I buy sheets that are already rolled out. Score a 3/4" border from the edge, prick the inside in several places with a fork. Top with your caramelized onions and some torn up Tallegio cheese, and sprinkle with some chopped thyme. Brush the edge of the pastry with melted butter, and bake at 425F for 20-30 minutes, until the edge is puffed and brown and the cheese is melted.
I have also done this with caramelized red onions and parmesan cheese.
Carmelizing onions! What to eat them with?
Here's an idea: http://www.bitchincamero.com/mel/?p=132
I caramelized a little differently (to save calories), but the serving suggestions is the same.
Carmelizing onions! What to eat them with?
My mom used to get me to eat liver & onions this way. She's the only one who still can.
I've also used caramelized onions on pizza with thinly sliced sweet potatoes & goat cheese.
Recent Posts
Daring Bakers: Filbert Gateau with Praline Buttercream
Posted by Ann Fisher, August 1, 2008 at 11:30 AM
Beetroot Pasta with Roasted Beets and Gorgonzola
Posted by Ann Fisher, July 11, 2008 at 10:30 AM
Advice Needed: Making Mince Pie Filling
Posted by Ann Fisher, November 26, 2007 at 9:12 AM
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About Ann Fisher
Website: http://www.redactedrecipes.com/
Location: Brooklyn, New York
About: I am the American half of Redacted Recipes, an Anglo-American narrative about food, wine, restaurants and items of interest as they arise.
Favorite foods: This would be so much easier if I could list the foods I don't like. I like everything except for scrapple.
Last bite on earth: A perfectly ripe tomato. No, wait. Cheese and a good red wine. Or maybe mashed potatoes. Can I have a lot of last bites?
I also caramelize in my slow cooker (but just toss them with olive oil) in huge batches and then freeze them for things like french Onion Soup (when I have good broth) or pizza topping.