Serious Eats: halfpint's Profile

Thomas Keller - even though you consulted on Ratatouille, which made fun of frozen food, why have you decided to start selling Thomas Keller frozen food?

halfpint at 7:01PM on 06/03/08

From Recipes

Baking with Dorie: Daniel Boulud’s Coffee-Cardamom Pots de Crème

I just made these and they're cooling as we speak. I think for next time I'll start caramelizing the sugar before adding the coffee beans and cardamon. You can hardly see if you have the correct amber color and the pan gets a bit hot so it felt like the coffee was getting burnt.
Skimming the foam off makes the presentation nicer however you lose about 1/2cup in the process. The plastic wrap melted in my oven within the first few minutes so I removed it and didn't use anything else. Maybe because I forgot to poke holes in it? Then again, people at home don't have industrial strength plastic wrap. Looks great and I'm sure it'll taste great!

halfpint at 6:51PM on 01/21/08

From Recipes

The Cartoon Kitchen: Filbert Brownies

Used ground almonds instead of the hazelnuts. Would recommend toasting the ground nuts before incorporating into the mix, also added a pinch of salt.
Brownies were good though the center puffed up a lot right out of the oven.

halfpint at 6:37PM on 01/21/08

From Recipes

Baking with Dorie: Daniel Boulud’s Coffee-Cardamom Pots de Crème

i just made these over the weekend. SO DELICIOUS! i made two changes: (1) no plastic wrap and (2) i used 3 oz ramekins. they turned out great - although i had some trouble recognizing that they were done!

@ carolyn - i think maybe the milk/cream cooks down some while on the stove. that is how i interpreted what was going on with that extra cup of cream - use it only if you need it. i did not.

i would definitely make this again. i paired it with another recipe from this site: "sicilian pistachio bars". those were also awesome. i cut the bars into long strips and placed them across the top of the ramekins.

kristin314 at 3:33PM on 09/14/09

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

Thank you for participating, and congratulations to our winners:

ky2here
malecki
lisasav5
jennusf
ellephant

Winners have been notified by email and also appear on our Contest Winners page.

Caroline Russock at 12:01PM on 06/08/09

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

apple crisp. peach cobbler. berry buckle several of my favoriters I love to cook and bake but more inportant I love to eat

blday50 at 11:36AM on 06/08/09

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

Cherry Pie

purplepassion126 at 11:36AM on 06/08/09

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

I had already commented and was reading some of the others when I remembered another favorite of mine. I don't know if any of you will have tried it, but I love "Wojapi". It's a traditional Sioux kind-of a fruit pudding. In the old days they used to use dried berries, especially chokecherries, but now we make it with fresh or frozen berries, any kind. I love to make it and everyone loves to eat it!

tuliej4552 at 11:20AM on 06/08/09

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

I love my mom's rhubarb crisp! It's my absolute favorite dessert.

fierogirl at 11:09AM on 06/08/09

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

I just love a cobbler! It would be hard to pick a favorite, though it would probably be a struggle between Blackberry and Peach! i've never had it before, but Strawberry Cobbler would be to die for!

tuliej4552 at 11:08AM on 06/08/09

From Serious Eats