Commenter

May_be

I always say "Yes" if asked if I would like to see the dessert menu!

  • Website
  • Location: DC Metro Area
  • Favorite foods: The list is way too long for 255 characters. But I love fruit, vegetables and of course, desserts!
  • Last bite on earth: Rasam - a spicy South Indian broth made with tamarind and lentils - and rice. Comfort food at its best!

Latest Comments

Win a Copy of 'Plenty More'

Ottolenghi's roasted cauliflower with raisins. Actually anything Ottolenghi!

Desserts to Deconstruct

I made a deconstructed tarte tatin for our Thanksgiving dessert - sable breton cookie, poached pear, salted butter caramel, ginger ice cream and pistachio-cardamom streusel.

Ask The Food Lab Anything, Thanksgiving Edition 2013

I'm several days late as well, but maybe I'll get lucky and have my question answered! I am planning a modern Indian vegetarian menu for Thanksgiving, featuring traditional Indian dishes adapted to include Thanksgiving staples like fall veg, cranberries, etc, and also using Western ingredients and presentation. I'd love some suggestions for a dessert. So far I have come up with tarte tatin with pistachio streusel and cardamom ice cream, or saffron-pistachio creme brulee with poached kumquats. Thanks!

Driving from DC to NYC..where to stop and eat close to highway

We drove from Boston to DC last weekend and stopped for dinner in Edison NJ. Oak Tree Road has lots of Indian restaurants and is a short detour from the Turnpike. We ate Indian-Chinese food at Ming.

Vegetarian eats in Houston, TX?

Thank you all for the suggestions! I look forward to trying at least some of them!

What to do with fresh mint?

You could make mint-cilantro chutney, which keeps for a week in the fridge. Simply blend together a mix of cilantro, mint, hot green peppers, lime juice and salt to a medium-thick paste. You can add ginger if you like, and if you happen to have black salt at hand, use that in place of some of the salt. In India we use this as a dipping sauce with anything! You can stir it into Greek-style yogurt for a quick raita as well.

Paneer?

Ricotta is okay in recipes that call for mashed paneer, like any "kofta" recipe. I might try halloumi in recipes that call for fried chunks of paneer. Different texture and more salty, but could be quite tasty!
I have seen paneer in Whole Foods stores. And if there are any Indian stores that you could get to, they will almost always have paneer in stock.
I second the suggestion to make your own!

Goodbye Work Cookies

I am partial to the shortbread family. David Lebovitz's Brown Sugar Pecan Shortbread is wonderful and really easy to make. I sometimes make extra dough to keep in the freezer in case of cookie emergency. The recipe is on Google Books.

Open Thread: Where Do You Take Tourists in NYC?

When my parents came to visit we took them to NYC for a weekend. Rubirosa, Moustache, Caracas Arepa Bar, Hangawi, Grom, and Perry Street. I had other places I wanted to go to with them as well, but alas, we ran out of room in our stomachs :) 3 out of 4 of us were vegetarian, and all of those places have plenty of options.
My sister is making a trip this summer and so far Tanoreen, Scarpetta and Motorino are on my list.

Best NYC Supermarket

NYC has amazing markets! I miss them. When I lived there, I would get only the basic stuff like milk and eggs from the local supermarket. There are so many wonderful ethnic and specialty stores for everything else.

Banana bread - canola oil or butter?

I use a recipe from Gourmet that uses oil, and also a small quantity of creme fraiche. Not a banana bread eater myself but everyone who's tasted it loves it!

Cook the Book: 'Vegetable Literacy' by Deborah Madison

I love sauteed greens. I use a little olive oil, garlic and salt, then top it all with a fried egg. A poached egg and a drizzle of spiced butter if I'm feeling indulgent!

Seattle Recs?

I had an amazing Sunday brunch at Boat Street Cafe. Plenty of protein-rich options. Carb-lovers should not miss the amazing bread pudding though!

Do certain cheeses have a season?

Absolutely. Cows eat grass in the summer and hay in the winter, and the change in their diet affects the milk, so the same cheese can be different depending on the season it's made.

Where to Eat with Vegetarians and Meat Lovers in NYC: An Omnivorous Guide to 60 Restaurants

Thanks for this! In the all-veg section, Hangawi is awesome too. Others that come to mind are Caracas Arepa Bar, Scarpetta (they have an entire vegetarian menu), Maialino, Rubirosa, Westville, Prune (brunch)...now you've made me miss NYC!

Suggestions needed for leftover pastry cream

Gateau Basque? You make a tart dough and fill it jam or pastry cream, and it bakes up into something more cake-like. I have only made David Lebovitz's version with sour cherry preserves, and it is very easy, portable and tastes even better the next day.
I think Suzanne Goin's book Sunday Suppers at Lucques has a recipe for the one with pastry cream inside.

Singapore Stories: Soya Beancurd (Soy Pudding)

Thanks Yvonne & frayed for the recommendations! I'll be traveling to Singapore from South India, so I'll eat my fill of dosa and the like there :) Going to check out the food stalls each of you suggested.

Singapore Stories: Soya Beancurd (Soy Pudding)

I'll be in Singapore for a week in May. Do you have any recommendations for where to go for good vegetarian Singaporean/ Malay food? Not particular about vegetarian restaurants, just places which will make their dishes without fish sauce, shrimp paste etc. Thanks!

Ice Cream not setting

I don't think the quantity of cream would affect the setting ability of the ice cream, only the yield. I'm thinking it's something to do with the freezer as others suggest. Did you by any chance use a significant quantity of alcohol? That can sometimes mess with the freezing.

What's the best chocolate chip cookie recipe?

I really like David Lebovitz's recipe from Ready for Dessert. I think it's somewhere on this site too.

Novice question about puff pastry

Also, if you do not cut pastry cleanly, the layers will not separate properly when baked, so use a sharp knife and make as few cuts as possible - ie don't go over the same cut multiple times.

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