i've been baking my grandmother's czech poppy seed loaf cake for over 40 years & it's my husband's favorite. the last 2 times i made it the center of the loaf caved in a bit & the sides on one kind of curled inward towards the center a little. i can't figure out why this happened. the only differences that i can name is that i've made them in emile henri ceramic loaf pans instead of metal or glass pans i used to use. and i've also used organic eggs. i can't see any reason why either of those things would make a difference. any ideas or suggestions?
does anyone have a nice recipe for the japanese cold noodle dish that i know as hiyashi?
we found a cooking pan at a garage sale & couldn't resist buying it, but have no idea what it's used for. it's round &has about 10" in diameter and a" deep. the pan itself has 19 shallow depressions a little over 1/4" deep. it's made of some lightweight metal (aluminum?) and is brown in color. it is hollow on the underside and has a handle. the handle says "made in italy," but the directions on the handle are in german: Nicht uberhiltzen!/achtung gebrauchs/anleitung beachten. assume the first part means not to overheat the pan--don't know about the rest.
can anyone help?
bought veal liver from our organic food buying club & need some ideas for preparing it.
help! i bought some sweet potato & fig ravioli because they sounded so yummy. but i need some suggestions about how to prepare & serve them.
does anyone have a source for pain de mie baking pans with collapsible sides? i have one from a yard that sale has a pin in each of the 4 corners & when you remove them, the sides fold down. i love the way it works & would like another one or two, but can't find any constructed like this one.
i had a recipe that called for 2 tbsp. of mascarpone and now i'd like to bake something with the leftover cheese. don't really want tiramisu or a cheesecake. is there a some sort of pound cake or tea cake recipe? can i substitute it for sour cream or yogurt? the fat content and texture are so different that i'm confused about experimenting.
i have lots of fresh herbs and other basics. i remember making something years ago that used the 3 ingredients above that came out something like a sauce, but was substantial enough for a stand-alone entree. i just can't remember what i did. i have a great homemade baguette and lovely salad greens, just need to perfect the shrimp main.
we have been making pizzas at home for a couple of months. our favorite dough recipe is from lidia bastianich. problem is that we can never roll or pull it out to the size suggested and even at the smaller size we achieve, the crust though delicious is a little too cracker-like. we like a thin crust, but ours need a little more breadi-ness, especially at the edges. we are baking it on a stone at 450- 500 degrees in a thermidor gas stove with electric oven. any suggestions?
also we've tried various mozzarellas and find such tremendous variations in buffalo mozzarella from delicious to soupy and unappetizing & that cow milk versions work better for us. comments?
i have a nice big jar of caper berries which i'm told are fabulous, but no one seems to be able to tell me what to do wu=ith them. help!
my husband just got a load of pole beans at the farmer's market. does anyone have suggestions for cooking other than just steaming and adding some olive and butter or s & p?
Spring is pretty much upon us, which means asparagus is starting to poke up in farmers markets and now we have no excuse not to get off your butt and get some. Asparagus salads, soups, and more of our favorite ways to eat this harbinger of spring.