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Not the same old 'chicken and dumplings'
sorry, i make the same old one, but not with rolled dumplings. i use a homemade southern biscuit recipe dropped into the stew. cook 10 min uncovered and 10 min covered. they come out like big fluffy yummy dumpling balls over which we put the stew. so good. but still, same ole, same ole.
And now the cake dilemma...c'est finalement l'ennui gateau
Here is the BEST Crumb cake recipe of all time. I think I saw a guest chef make it on a Martha Stewart show one time and had a helluva time looking it back up when i went searching for it. When you make this cake you will be completely disappointed how little batter is in the cake pan. It barely covers the bottom of the pan and i was worried at first. It's ok.
New York Crumb Cake
Cake:
1 ½ cups self rising flour
½ cup granulated sugar
½ teaspoon salt
2 tablespoons canola oil
1 large egg
½ cup milk
2 teaspoons pure vanilla extract
Topping:
2 ½ cups all-purpose flour
1 cup packed light-brown sugar
1 ½ teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
1. Place rack in center of oven, and heat oven to 325°. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture. Spread batter evenly into prepared pan, and set aside.
2. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
3. Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
4. Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper cut into 3-inch squares. Store in an airtight container for up to 3 days
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Top 10 ingredients I will never have in my kitchen
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Recent Comments | Response to Comments
Not the same old 'chicken and dumplings'
sorry, i make the same old one, but not with rolled dumplings. i use a homemade southern biscuit recipe dropped into the stew. cook 10 min uncovered and 10 min covered. they come out like big fluffy yummy dumpling balls over which we put the stew. so good. but still, same ole, same ole.
And now the cake dilemma...c'est finalement l'ennui gateau
Here is the BEST Crumb cake recipe of all time. I think I saw a guest chef make it on a Martha Stewart show one time and had a helluva time looking it back up when i went searching for it. When you make this cake you will be completely disappointed how little batter is in the cake pan. It barely covers the bottom of the pan and i was worried at first. It's ok.
New York Crumb Cake
Cake:
1 ½ cups self rising flour
½ cup granulated sugar
½ teaspoon salt
2 tablespoons canola oil
1 large egg
½ cup milk
2 teaspoons pure vanilla extract
Topping:
2 ½ cups all-purpose flour
1 cup packed light-brown sugar
1 ½ teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
1. Place rack in center of oven, and heat oven to 325°. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture. Spread batter evenly into prepared pan, and set aside.
2. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
3. Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
4. Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper cut into 3-inch squares. Store in an airtight container for up to 3 days
Beach Breakfast on the grill
maybe another dozen or so eggs. 36 eggs for 30 people is just over 1 egg p/person. maybe make another dozen mini cinnamon rolls too. 24 won't give each person one and if they're mini's,i.e. bite-sized people will be milling around popping them like snacks.
Holding Pork Tenderloins
+1 @Phenoderr 350 or 375 is good.
Holding Pork Tenderloins
did this for 150 people last april. cooked the pork 2 days ahead, cooled, wrapped and refrigerated the pork. saved all the jus separately. day before event sliced all the pork and put it in disposable chafing dishes and wrapped well and refigerated. day of; brought jus to a boil for a few minutes, poured it over the cold sliced pork and covered the pan with tin foil. put into the oven for about 15 minutes to reheat and served. came out great.
Reheating pasta for a work cooking contest
i think if you made 4 way chili you wouldn't win. they just had chili. simple as that. i love 4 way chili just so you don't think i'm chili bashing. for the ravioli, i'd go with pre-cooking the ravioli at home then borrowing the ele. skillet to bring the dish to it's final culmination. for sure only cook it al dente and really dry it well to travel. i'd go so far as to layer the raviolis between wax paper.
Cook the Book: 'New Classic Family Dinners'
a sunday roast joint of lamb with garlic and rosemary, a pan of parslied new potatoes, something grean like spinach or asparagus or grean beans and great big family around the table to share it with.mmmm and chocolate cake.
Turkey on Grill Too Smoky--What to change?
"Do I redo with 1/4C chips? [YES] No chips? [NO] Go back to the oven (last year's was a hit, and I don't think anyone would mind a repeat)?" [YOU CAN'T ARGUE WITH SUCCESS]
Fried potato question
sometimes i do a small dice of raw potatoes S & P and fry till golden in a wrought iron pan, remove from pan and carmalize LOTS of onions (as suggested already). Toss the whole thing together and brown up a little more. I think they're just awesome like this. Sometimes if i have a quantity of baked potatoes left over, i'll slice these up and do the same. I never cook the onions from a raw state in with the potatoes, they just come out soggy and not carmalized and everything sticks to the pan. +1 @ CJ McD on not stirring till the first layer (bottom) is good and golden.
Help me understand a confusing Giada salad
i make the black bean and corn salad too, but i like to add lemon juice. the acid just wakes the whole thing up IMHO.
Video: How to Play Farmville, the Facebook Farming Game
i need a couple more neighbors so i can expand my farm. most of my friends think it's too dumb to waste time on. want to by my neighbor?
Winter squash and pumpkins
i tried to buy a pumpkin today at the store. want to try to make a pumpkin pie, all from scratch, but they were out. is the season over?
What to do with leftover bread crust
@gastronomeg, mom said the same thing, over and over. LOL
Cook the Book: 'New Classic Family Dinners'
homemade beef, mushroom and barley soup/
Food ideas for fall gathering
nothing says fall like a giant pot of stew with slow cooked meat, gravy and root vegetables or pot-au-feu
What to do with spaghetti squash?
I usually poke it 5 or 6 times, nuke it till it's done. cut in half, discard seeds, serve as another veggie with butter, salt & pepper. I love the bacon/parmesan version, sounds great!
Recipes from England?
i think a fruit crisp is a must for pud
Shrimp Heads
on one hand that sounds gross.... but look who'se talking, i've sat in acme oyster co in new orleans many a time and sucked the heads and pinched the tails of my fair share of crawfish. i guess if they were cooked up i'd give it a try.
Food processor feedback needed
ya know it depends on how much you want to spend and how often she'll use it. I have a 7 cup black and decker i've had for years and it wasn't expensive either. i remember it being the holidays and my old one, probably a hamilton beach died and i just ran out and picked this one up for about $45 from a dept store, always meaning to get a bigger, better cusinart, but the damn thing just won't die.
Restaurant Naming Problems
i'd keep it as simple as possible. i like 'world eats' due to it's proximity to disney. i also like just 'jimmy's'. you can just hear people saying, lets go to jimmy's! or lets go to 'world eats'. or even "jimmy's world eats".
go to sunbiz.org and look up registered names for the state of fla and find out what's already takes so you don't get your hopes up. (Because at some point you'll want to to register the business as a business, either an LLC or a corporation (C or S Corp).
Jimmy's World Eats is my favorite!
Ever try the recipes on the sides of packages?
+1 on the quaker oats 'vanishing ooatmeal cookies'. yes, they're still on the box and still awesome. i like to add craisins and raisins. I have added frozen cranberries once or twice in a pinch. they were good too.
also ronzoni used to have a recipe on the fettuccini box for a classic alfredo sauce which was really good.
Favorite Pizza Condiment??
At our pizzeria we have red pepper flakes and parmesan on every table. We also have Tabasco and similar sauces and we have two homemade sauces: creamy chipotle and chimuchurri. This last one is intended to go with "empanadas" but a lot of clients request it to have it with their pizza, it has a strong lemony/parsley taste. They some times ask for our (also) homemade Italian dressing, but creamy chipotle is the most requested of all.
Favorite Pizza Condiment??
I don't mind the condiments on my pizza, but I don't go dipping. What I want on the pizza is already there.
I like a pizza that's smeared with garlic butter, basil pesto, artichokes and oven cured tomatoes.
Favorite Pizza Condiment??
I've started eating pizza by choice recently. The place near our house serves their pizza with honey packed on the side.
On my pizzas, I add a lot of crushed red pepper flakes and dip the pizza in honey, even the chicken ranch pizza.
Not the same old 'chicken and dumplings'
I like to add a little green to my dumplings for color.
I'm a dried dill weed fiend, but I understand not everyone would find that to their liking in chicken and dumplings. So, for basically the same flavor as regular chicken and dumplings with just a little color added, add some chopped parsley leaves to your dough.
Not the same old 'chicken and dumplings'
I love to make them trinidadian style with curry! It is so delicious.
And now the cake dilemma...c'est finalement l'ennui gateau
After having considered the cake ennui, I have switched gears and decided that Turkey day will be different.
There will be a chocolate tart (mr tomato loves chocolate) and a lemon tart (because like Chelle I love lemon) a pecan pie (everyone loves that except me) and a pumpkin cheese pie which is cheesecake and pumpkin ...pie because its rock and roll and no one I know has done it before. So the cake has been moved to Christmas when all I have to do is make cake.
Thank you all for your input.
http://www.kingarthurflour.com/recipes/pumpkin-cheesecake-pie-recipe
And now the cake dilemma...c'est finalement l'ennui gateau
I forgot. There is a third wow dessert on that post. It is called Gâteau Surprise Chocolat Pistache.
And now the cake dilemma...c'est finalement l'ennui gateau
How about two wow desserts I made for my wedding:
Hungarian Chestnut Torte and Anacapri Tart
http://baronesstapuzina.wordpress.com/2007/07/06/wedding-fit-for-a-baroness/
Not the same old 'chicken and dumplings'
we get round loafs and hollow them out and when the chicken soup is done we just make dumplings from bisquick and cook them on top of the boiling soup, this thickens the soup and doesn't have a flour taste. and then we serve them in the bread bowls. it's easy, tasty and looks nice. don't judge me. i love bisquick. i always add chopped scallions and garlic powder to the dumpling mix before i cook them.
And now the cake dilemma...c'est finalement l'ennui gateau
No photo for this cake:
http://www.thatsmyhome.com/chocolate/tuxedo-cake.htm
Drool-inducing phot for this one, but no cheesecake:
Not the same old 'chicken and dumplings'
I really like the New Southern Chicken and Dumplings recipe in Virginia Willis's Bon Appetit Y'all.
And now the cake dilemma...c'est finalement l'ennui gateau
How about the carrot cake from the old " Frog Commissary Cookbook"? It's probably the carrot cake recipe by which all others are judged, at least around these parts...
And now the cake dilemma...c'est finalement l'ennui gateau
Jerzee- I like this cake. Made it and many people were impressed!
And now the cake dilemma...c'est finalement l'ennui gateau
Ok, Jerz...I have a cookbook here called "Grand Finales" by Dick Taeuber (Barron's 1982). It contains nothing but desserts using liqueurs, rums and brandies. Everything in it sounds gorgeous - some of my pages are stuck together (you know why) but there are some great cake ideas - esp. the Sacher Cheescake, the Brandy Alexander Cheesecake, and the Mai Tai Cheesecake. There are also some classic cakes to try, but if you can get a hold of the book (or try looking into desserts with, you know, spirits, it might be the thing you're looking for.
Personally, no matter how full I am after a huge meal, if I know the dessert's got that extra zip ("cordially" speaking) I always want at least a bite.
And now the cake dilemma...c'est finalement l'ennui gateau
Shoneyjoe - I made something like that for my kids one year for April Fools Day. They were so thrilled to be getting cake for dinner lol. bwahahaha
Not the same old 'chicken and dumplings'
I usually mix a little seasoning into my dumplings (which are just flour, salt and water otherwise!) -- paprika, garlic salt, whatever -- before boiling them.
But I'd consider tossing the roasted chicken and dumplings with a tin of fire roasted diced tomatoes and a frozen package of spinach, maybe some roasted garlic cloves.
And now the cake dilemma...c'est finalement l'ennui gateau
Chocolate, Coffee and Cardamom Cake, you can always add ganache for a bit of extra sparkle in the presentation department, but it really doesn't need it.
Not the same old 'chicken and dumplings'
Here you go---
Just read this recipe on Homesick Texan's blog. I think it has a perfect twist on the traditional chick and dumpling.
http://homesicktexan.blogspot.com/2009/11/tex-mex-chicken-and-dumplings-recipe.html
Thank you Homesick Texan.
And now the cake dilemma...c'est finalement l'ennui gateau
For those interested I was talking to some this morning who told me the cake in their neck of the woods of NJ is called chocolate fantasy cake or NY chocolate temptation and the recipe for it is similar to this
http://www.thatsmyhome.com/chocolate/chocolate-fantasy-cake.htm
but with a simple 1/3 recipe of NY style cheesecake in the middle.
Where I come from we called it polish cheesecake and it was a diner staple. No idea who named it that or why since it doesn't look ethnically polish to me at all.
Not the same old 'chicken and dumplings'
Serve it in a rectangular bowl. Everything looks fancy on rectangular dinnerware.
Not the same old 'chicken and dumplings'
Instead of dumplings, maybe serve in individual puff pastry bowls.
And now the cake dilemma...c'est finalement l'ennui gateau
@nightmoon gateau st honore is a great idea but I am not messing with puff pastry more than one in one meal, the baked brie is already getting a nice bit of puff pastry en croute.
@dbcurrie oh God the pressure
@Madelyn my people are not trifle folks they want a slice O cake.
@dhorst this is very good and much like (no offense to those in NJ who have not had it) polish cheesecake which is a chocolate cake split and a layer of cheesecake in the middle covered with mocha frosting and then ganache, often with some kind of fruit spread on top the cheesecake layer.
@Maureen pumpkin roll and cake rolls are very nice but Turkey day is my olympics and I put out my best meal all year on that day I need something WOW.
Ok folks thanks for all the wonderful input keep the ideas coming as you watch tv, read and think.
Not the same old 'chicken and dumplings'
Deconstruct? I don't know...there's just something about a big old bowl of comfort food that warms the soul.
And now the cake dilemma...c'est finalement l'ennui gateau
I don't have access to my recipes right now, unfortunately. But I do make a divine dark chocolate cake. Not quite a pound cake but not a really light sponge either. Three layers with white-chocolate mousse in between, covered with ganache and topped with fresh raspberries and macadamia nuts. Has always gotten RAVE reviews. If you are interested, let me know and I will look up the chocolate cake recipe when I get home tonight.
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Top 10 ingredients I will never have in my kitchen
Posted by nightmoon, May 19, 2008 at 3:30 PM
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olive oil & oregano