pastrychefbyfire’s Profile

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From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

His orange shripms are amazing!! also, I love how he talks about his kids changing his views on brownies. soo sweet.

pastrychefbyfire at 10:40AM on 12/10/08

From Serious Eats

Cook the Book: 'The Cook's Country Cookbook'

devil's food cake with ganache filling and seven minute frosting. homey and easy but tasty...........

pastrychefbyfire at 2:02PM on 10/22/08

From Recipes

Black and Orange Recipe: Pumpernickel Grilled Cheddar with Apple and Thyme

Im a huge fan of apples on grilled cheese. My mom would add a bit of cinnamon to the mix. yum...................thanks for bring back the memories.

pastrychefbyfire at 4:12PM on 10/08/08

From Serious Eats

Cook the Book: 'The Modern Baker'

I have had many follies but I like to think of them as baking lessons. I recently tried to blend cold butter with old eggs -- they never came together even after 30 minutes in the stand mixer. My lesson -- recipes say room temp for a reason.

pastrychefbyfire at 3:18PM on 09/24/08

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Recent Posts

From Photograzing

Raspberry Macarons

Posted by pastrychefbyfire, March 7, 2009 at 11:55 AM

From Photograzing

Almond Macarons with Chocolate Ganche Filling

Posted by pastrychefbyfire, February 23, 2009 at 11:55 AM

From Photograzing

Chocolate Soup

Posted by pastrychefbyfire, January 9, 2009 at 6:55 PM

From Photograzing

blue marshmallow petite fours

Posted by pastrychefbyfire, October 30, 2008 at 4:30 PM

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

His orange shripms are amazing!! also, I love how he talks about his kids changing his views on brownies. soo sweet.

pastrychefbyfire at 10:40AM on 12/10/08

From Serious Eats

Cook the Book: 'The Cook's Country Cookbook'

devil's food cake with ganache filling and seven minute frosting. homey and easy but tasty...........

pastrychefbyfire at 2:02PM on 10/22/08

From Recipes

Black and Orange Recipe: Pumpernickel Grilled Cheddar with Apple and Thyme

Im a huge fan of apples on grilled cheese. My mom would add a bit of cinnamon to the mix. yum...................thanks for bring back the memories.

pastrychefbyfire at 4:12PM on 10/08/08

From Serious Eats

Cook the Book: 'The Modern Baker'

I have had many follies but I like to think of them as baking lessons. I recently tried to blend cold butter with old eggs -- they never came together even after 30 minutes in the stand mixer. My lesson -- recipes say room temp for a reason.

pastrychefbyfire at 3:18PM on 09/24/08

From Recipes

Apple Cider Ice Cream, The Perfect Fall Flavor

Thanks Lucy -- your posts are always great!!

Im so excited for fall foods. I love berries, tomatoes and corn but fall's fare have a depth of flavor that i love. I made and posted spicy ginger cookies this week. I think that the apple ice cream and the ginger cookies would make the best fall ice cream sandwich ever.

pastrychefbyfire at 8:01AM on 08/29/08

From Recipes

Apple Cider Ice Cream, The Perfect Fall Flavor

I tried this recipe and the ice cream turned out a little crumbly/grainy, and had kind of a cheesy flavor. Any idea what went wrong?

el_mitch at 11:22PM on 10/18/09

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

Thank you for participating, and congratulations to our winners:

meglo91, lilyk, booklover, yumsoup, pipasmom

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

Adam Kuban at 1:14PM on 01/07/09

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

I bought this cookbook for my family secret santa pick, and I would love to have it for myself!

duluthfox at 10:00AM on 12/22/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

no knead.

Carly705 at 1:25AM on 12/22/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

dropping frozen string bean cuts into hot olive oil and garlic. SOOOO Good. And instantaneously easy.

gala2 at 8:44PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

Using cheese rind to flavor my pastina soup. Love it for the taste and how frugal it is not to waste anything. Good cheese costs alot.

steadier571 at 7:50PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

We refer to his fish book a lot, but I loved the monk fish and mashed potatoes recipe he had in the times many months ago.

oneperfectegg at 5:11PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

No knead bread, but I like the one someone posted just ahead of mine, too - Salt is important. Don't be afraid of salt.

thriftycook at 2:31PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

His tip that wheat noodles and vermicelli can stand in fine for rice noodles when you don't have the latter. So freeing to hear.
God I love How to Cook Everything.

meglo91 at 2:30PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

Salt is important. Don't be afraid of salt.

salty at 2:01PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

I love his quote, ‘The restaurant serves what they call “pasta with pesto,” but it really wasn’t. Here’s how you make it.’”

brlucky7 at 1:52PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

I am also going to go with his brownie recipe. Simple and easy yet delicious. The perfect recipe for me.

mnsteph at 1:39PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

I like how everything seems simple and how I have most everything in stock. My ex hubby made great poached eggs. Its about the only thing I miss from those days. LOL. so I do love how Bittman poaches eggs. Now I can do it and have no bad memories.

washinbrig at 1:23PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

A quote from Bittman: (I have yet to find a way to make turkey breast meat what you’d call delicious. If for no other reason, it’s why God put mayonnaise on this earth.)
Thank you for the opportunity to participate in this giveaway! Happy Holidays to One and All!!!!

bndraldy at 1:09PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

I like Mark Bittman's tip that there's no need to marinate meat or fish for hours before grilling.

lilyk at 1:03PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

I like that he gives you a cooking method...for radishes! I never knew radishes could be cooked and be good! Braise in butter and serve with bread, butter and salt. Who woulda thunk it?

cowleyh at 12:37PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

I always save the Parmesan rind for baked dishes.

atreau at 12:34PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

I like his tip on using water instead of store bought stock. garrettsambo@aol.com

garrettsambo at 12:15PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

Water as a superior ingredient in it's own right as opposed to store bought stock.

hungrylikethewolf at 12:02PM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

his baked eggs with tomato sauce! easiest brunch dish ever!

tortor at 11:20AM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

no knead bread, of course...

kw12345 at 11:03AM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

The brownie recipe sounds great. Thanks for having the contest and Happy Holidays to all!

brmetcalf at 10:55AM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

There's a pasta dish he created with collard greens and sausage that I absolutely adore.

Erin at 10:17AM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

It's got to be his simple approach to bread making. I'm not just talking his fab no knead recipe. It's the toss it in the food processor for a couple of seconds to take the dauntingness out of baking approach that I love!

Dayna5 at 10:09AM on 12/15/08

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

I've learned a lot from his stuff but probably the most useful information I ever got was what food items I should always have in the house. With that tidbit I'm always able to throw something together at the last moment because I have the right stuff

AICORP at 9:09AM on 12/15/08

Recent Posts

From Photograzing

Raspberry Macarons

Posted by pastrychefbyfire, March 7, 2009 at 11:55 AM

From Photograzing

Almond Macarons with Chocolate Ganche Filling

Posted by pastrychefbyfire, February 23, 2009 at 11:55 AM

From Photograzing

Chocolate Soup

Posted by pastrychefbyfire, January 9, 2009 at 6:55 PM

From Photograzing

blue marshmallow petite fours

Posted by pastrychefbyfire, October 30, 2008 at 4:30 PM

From Photograzing

Baked Alaska with a Chocolate Underground

Posted by pastrychefbyfire, September 21, 2008 at 11:00 AM

From Photograzing

Spicy Ginger Cookies

Posted by pastrychefbyfire, September 12, 2008 at 4:30 PM

From Photograzing

Marzipan Apples

Posted by pastrychefbyfire, August 26, 2008 at 4:30 PM

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About pastrychefbyfire

Website: http://www.pastrychefbyfire.com/

Location:

About: I love to bake and yearn to have the skills of a gifted pastry chef. With the help of my baking cookbooks, I'm teaching myself new skills and techniques. I post all my triumphs, lessons learned & follies on pastrychefbyfire.com.

Favorite foods: pretty and sweet bite-sized treats.

Last bite on earth: Smores