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schulmama

baking question

thanks i'll try it. the cake tester actually came out batter-y at the usual time & i had to extend the baking time. the caving took place during that extra time.maybe it'll be different if i turn the oven off & just leave it.

Knead the Book: 'The Fundamental Techniques of Classic Bread Baking'

A crusty NYC hard roll of my youth.

Knead the Book: 'The Fundamental Techniques of Classic Bread Baking'

A good jewish rye, nyc style.

Lemon Basil Chocolate Chip Ice Cream Sandwiches

made the ice cream sandwiches over this past weekend because it sounded so interesting. found that the result was way TOO SALTY! the salt overpowered the other flavors. my instinct told me that the amount of salt called for was too much, but we followed the recipe anyway. i would consider trying this again and greatly reduce the salt and would suggest that anyone who tries do the same.

Lemon Basil Chocolate Chip Ice Cream Sandwiches

made the ice cream sandwiches over this past weekend because it sounded so interesting. found that the result was way TOO SALTY! the salt overpowered the other flavors. my instinct told me that the amount of salt called for was too much, but we followed the recipe anyway. i would consider trying this again and greatly reduce the salt and would suggest that anyone who tries do the same.

Scooped: Lemon Basil Chocolate Chip Ice Cream Sandwiches

the recipe sounded interesting & we made it this weekend. unfortunately we were very disappointed. both the cookie & the ice cream tasted way too salty, leading us to believe that the there were misprint issues with the recipe. we may try it again and greatly reduce the salt amounts.

hiyashi

thanx for the great youtube video. as far as i can tell this is exactly what i'm looking for and the video is priceless. i'll have to make the noodles with a dog in the kitchen!

mysterious pan

looks like @hsryan was absolutely right! thanks so much. we've found more photo images & there's no doubt. now we're on the trail of a recipe & i'm sure that'll easy. thanks again folks.

mysterious pan

definitely not a blini or crepe pan--slightly resembles an escargot pan, but doesn't seem quite right. i'm going to follow up the suggestion of sending a picture to cooks illustrated and see if they have an answer.

thanks to all of you for your input.

Foods everyone seems to like but you just can't get into....

guacamole & kimcheee

sweet potato & fig ravioli

thanks to all of you. i was instinctively leaning in those directions. i improvised with stuff on hand and the dish turned out great. i softened some chopped shallot and garlic in sweet butter, added s & p and herbes de provence. then poured in evaporated skim milk (an old cooking light trick for cream sauces). stirred till it started to thicken and added grated fontina and stirred till it melted. i must say it was delicious & my husband loved it. simple tossed salad with vinaigrette on the side. i don't know where you live but Fairway in NYC & Brooklyn have a fabulous assortment of fresh ravioli. i have another pkg. stuffed with eggplant and black olives that we're also looking forward to.

Has Anyone Used This Ingredient? Fiori di Sicilia

it's much more flavorful than orange water and not that middle eastern taste at all. it has a combination of vanilla and citrus that really adds lovely flavor to cakes & cookies. almost like bergamot. use it as you would vanilla.

pain de mie baking pans

thanks for turning me on to such a terrific site. i found my pan and discover that apparently it's actually a pate pan! we have made beautiful and delicious pain de mie in it. so i guess it doesn't matter. maybe we'll try pate making next.

bake with mascarpone?

thanks very small anna!

i'm going to make the blondies as soon as sign off. am also hoping for more recipes!

DVD Giveaway: Food, Inc.

we buy meat locally from pastured animals and chickens whenever possible. also eggs from pastured chickens and locally produced yogurt, organic milk and other dairy products, artisanal cheeses and butter. at times when not available we will buy a "organic" steak in the market and grind it ourselves at home for a great burger. buy fish only from a fishmonger who drives to our town once a week with fresh fish. organic vegetables in supermarket--fresh locally grown when available (we're in the central NY so it's not always easy).

Cook the Book: 'Nigella Christmas'

nigella is the best. a sensuous and unapologetic eater and lover of food and life. i'm making the chocolate shortbreads as soon as this post is finished.

jazzing up white rice

it's delicious to replace about 1/4 of the stock with orange juice. it adds a lovely taste and a bit of color. you can also throw in some baby peas at the end to make it even prettier and tastier.

Need a recipe using shrimp, tomatoes & oranges--ideas??

thanks folks--i saw the tomato-saffron recipe and if i don't make it tonite, it'll happen in the future. also the orange alfredo sound delish and will go on my "to do with shrimp" list. i'm too lazy to make alfredo sauce right now and time's a-wasting--too late to go to store and buy it--gotta get cooking.

Need a recipe using shrimp, tomatoes & oranges--ideas??

thanks--i might use the grill, but i'm trying to just create something between a stew and saute. leaning towards just sauteeing onions & garlic and then adding some grated orange rind and canned tomatoes with some of their juice and a bit of fresh basil and some orange juice or white wine and then letting the shrimp cook up in that.

any other suggestions from anyone?

pizza at home

tapioca: thanks i'll try it. and gingercookiewithilime: another good suggestion.

and catboy: please do post your recipe.

thank you all.

schulmama

I eat ______ out of the tin/jar/bottle...

spaghettios
peanut butter

Le Creuset: Is it worth it?

i bought a martha stewart dutch oven about 2 years ago for much less $$ than the LC. had an LC in the past that i found difficult to clean. this new one cleans beautifully, cooks evenly and well and has been just fine for my needs,

Need some Dill recipes

my kids all asked for this recipe when they set out on their own and now they keep passing along to their friends. it's quick, healthy, and delish. easy for any old night and good enough for company:

for one pound of salmon:

mix together 2 tbsp. dijon mustard, 1/2 cup plain yogurt, i tbsp. fresh lemon juice and lots of chopped dill and s & p to taste. bake uncovered at 350 for 20-30 minutes (till fish is done). sprinkle with fresh dill to serve. nice with simple boiled and buttered potatoes or noodles.

you can also use sour cream in place of the yogurt, for a slightly different and richer variation. my family prefers the yogurt.

Cook the Book: 'Olives and Oranges'

depends of course on the sandwich--but my favorite sides include a delicious french potato salad where the potatoes are marinated in olive oil & vinegar before finishing with an herbed dressing (nice with chicken or turkey on cracked wheat or sour dough); a red and green cabbage slaw with sweet-sour mustard sauce (great with roast beef on an onion bagel); and to perfectly complement a grilled cheese sandwich with mimolette, fresh tomatoes and mustard on pumpernickel--a selection of pickles including cornichons, homemade bread and butter and garlic dills. gosh i love sandwiches!!

caper berrries

i agree with wookie that most folks here are talking about regular little capers. the caper berries are quite large by comparison--a good 1/2 inch i'd say. and i'd still love a way to use them without chopping them up--they just seem like they should be used whole. drinks sound like one way to go, but i'd prefer an edible dish.

baking question

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?

mysterious pan

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?

pain de mie baking pans

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.

bake with mascarpone?

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.

Need a recipe using shrimp, tomatoes & oranges--ideas??

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.

pizza at home

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?

caper berrries

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!

pole beans

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?