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Pie Crust
You can use the graham cracker one for key lime pie whch really doesn't take much as it is mostly lime juice, sweetened condensed milk, and egg yolks. Ina Garten the Barefoot Contessa has a great frozen one.
As for the choc crust, easy peanut butter pie with cream cheese, pb, cool whip (I know I know but it holds the texture better than real whipped cream), and chopped up pb cups. Look for it on the website of whoever makes cool whip-I think kraft. ever easier-soften good coffee ice cream, put in the crust and freeze. top with yummy hot fudge!
Strawberry Cream Cheese Muffins
Thanks for commenting but no those aren't the ones. These had cream cheese not ricotta.
Kosher versus table salt in baking
Many thanks to all of you for your insight! One more question, a friend brought me fairly large salt crystals from overseas and I am not sure what to do with such big crystals. Any ideas what to use it for or should I grind it down?
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Recent Comments | Response to Comments
Taste Test: Finding the Best Apples for Baking
My mom always used Granny Smiths because she is not too big on sugary tastes so I used those until I took a baking class in Philadelphia years ago with a pastry chef from a well known restaurant who ONLY used Golden Delicious. I started using them then and have never looked back but I do sometimes use equal Golden Delicious and Granny Smiths to even out the sweetness. Northern Spy is an interesting thought but Macs and Empires I would think would turn to mush!!!
Pie Crust
You can use the graham cracker one for key lime pie whch really doesn't take much as it is mostly lime juice, sweetened condensed milk, and egg yolks. Ina Garten the Barefoot Contessa has a great frozen one.
As for the choc crust, easy peanut butter pie with cream cheese, pb, cool whip (I know I know but it holds the texture better than real whipped cream), and chopped up pb cups. Look for it on the website of whoever makes cool whip-I think kraft. ever easier-soften good coffee ice cream, put in the crust and freeze. top with yummy hot fudge!
Strawberry Cream Cheese Muffins
Thanks for commenting but no those aren't the ones. These had cream cheese not ricotta.
Kosher versus table salt in baking
Many thanks to all of you for your insight! One more question, a friend brought me fairly large salt crystals from overseas and I am not sure what to do with such big crystals. Any ideas what to use it for or should I grind it down?
Make Your Own Monkey Bread
the monkey bread from Rose Beranbaum's Bread Bible is unbelievable!!!!I had never had monkey bread before I made that. I don't make it very often since I would eat the majority of it if it was left alone!!!!
leftover cookie dough
Are you kidding???? Bake it or better yet, being a lover of raw cookie dough, just eat it!
Eating Alone (In Restaurants)
I travel alot for my job and I eat alone alot. I don't mind as long as I can read (I always bring a book) and I go to whatever kind of restaurant I want to: casual, fancy, wherever there is good food and in Boston, there is plenty. What I DON'T do is go to a sports bar and sit at the bar. Bad image for a woman by herself. I also prefer not to eat at a bar as it is just not that comfortable. That said, if one of my favorite restaurants only has room at the bar, as long as there is light, I will eat there.
Suggestions for Chicago eats
I agree with the fine dining from mizbee and shaw's crab house is delicious but very pricey.
Whatever you do, don't eat deep dish at Gino's East. Well know, but not only does it take 45 mins to bake but it is so mediocre. Maybe I am spoiled by NY pizza but it was definately not worth it. Try someplace else for it if you want deep dish.
Other delicious places are Le Colonial and Cafe Spiaggia (one of my favorites) and for breakfast or lunch, Pierre Gourmet at the Penninsula Hotel. The chocolate caramel cake is fabulous but so is everything-golden beet salad, the flatbreads....
Enjoy!!!
Favorite Chicago Foods?
Hi-we just got back from a quick trip to Chicago on Sat. Here are my takes on some places to go and not:
Gino's East-so bad I can't believe that people recommend it. Very touristy and it takes 45 mins to make a pizza that has pounds of melted but not browned cheese because they put the toppings on the crust and THEN the sauce! And the crust is not only filling but not that great. Have any of you ever had NY pizza for goodness sakes? This was incredibly disappointing!!
Another disappointment was Harry Caray's steakhouse on Kinsie. Not only bad food but very expensive bad food. Don't get me wrong-it is a steakhouse and the steaks were delicious but everything else that went with it was terrible. The vesivious (sp) potatoes were sitting in oil and limp. The salads had little on them but the lettuce itself and the desserts were just ok. Would try someplace else like the place across the street from Harry Caray's that starts with a K and I just can't remember right now. We ate there the next night and everything was delicious-especially the mashed potatoes!!!
What was great was Pierre Gourmet next to the Pennisula Hotel. They have wonderful breakfasts (which they serve all day), flatbreads, salads-their golden beet salad was so good, and delicious desserts. We went there twice it was so good.
Also great but not a new place is Cafe Spiaggia. They have homemade pastas, and everything there is delicious. It is not cheap but it is certainly worth the money. Lunch is probably cheaper and make sure you go to the cafe not the really pricey restaurant!
I also agree about Garrett's popcorn, but am not a fan of the mix. Plain caramel is just fine with me-a word of caution for those used to going to the location on Michigan Ave. It is no longer there as they are putting up another condo building (as if there aren't enough right now!). The only place to get it now is at the airport or in the loop although I have heard that Nuts on Clark is delicious.
Photo of the Day: The Peep Liberation Front
This was just too funny-needed a laugh this am and this was it!!!! BTW, love them stale!
Baking With Dorie: Creamy Cream Cheese Cheesecake For Passover—Or Not
Why is this listed under Passover recipes??? It sounds delicious but has a graham cracker crust which is NOT for Passover. I have made Rose Bernbaum's cheesecake from the Cake Bible for years for Passover as it has no crust and can be made ahead and frozen.
NYT Whoopie Pies
where is the recipe for the salted caramel cream pies? would love to try them.
NYT Whoopie Pies
The filling was creamy and on its own, not very tasteful, but when sandwiched with the cookies which also were not that tasteful on their own, it seemed to work. The big pain to the filling was the heating of the sugar and egg whites to a certain temp. Think it is time to buy a different kind of thermometer.
Dinner Tonight: Polenta with Mushroom Ragu
I just had this same dish at a fairly new restaurant in Boston last week, Sportello. I think it may have been some of the best food I have ever eaten!!!! It was creamy, buttery, and just all around delicious!!!!!
Mixed Review: Barefoot Contessa Homemade Marshmallow Mix
Ina actually has a recipe in one of her books for homemade marshmallows which are DELICIOUS!!! I could have eaten the whole pan myself!!! Sorry I can't remember which book, but they are so easy and to spend anything on any of her mixes as much as I love her, it is insane!!!
Only thing-make sure you use a fair amount of powdered sugar on both the top and bottom so they come out of the pan and are easier to cut.
Le Creuset: Is it worth it?
SOOOO worth the cost!!!! I am just sorry it has taken me so long to start buying them. I have 3 round casseroles that I just LOVE and use all the time for everything. Soups, casseroles, sauces.......and the stuff really doesn't stick!
Go for it-they are my favorites along with my All Clad-another splurge well worth it!
What Burger place should I try next in NY?
You have to go to the hamburger place in the Parker Meriden hotel. It is on W 57th st. Not alot of room but the line moves quickly. You won't need to eat the rest of the day if you have a burger and fries!!!
Also, an old favorite is Prime Burger near St. Patricks.
A Tale of Two Bakeries: Boston's Flour Bakery and Clear Flour Bread
Finally got over there last week. All I can say is OMG!!!!! One of the best things I have ever eaten and I have eaten alot of good bakery treats. Will have to save all my calories for my next trip. Was not as impressed with the other baked treats, but this would be worth going back for. Unfortunately (or fortunately) I am in Boston two to three times a month, so this temptation will have to be carefully dolled out or I will look like the Pillsbury dough boy!!!!
Without a doubt, very much worth the trip-especially in the am when they are fresh!
Biscuit Basics
These sound so delicious that I would like to make them tonight, but I am the only one home right now and don't want to eat the batch myself. What is the opinion on freezing the biscuits-either unbaked or baked?
Cocoa Powder
You can take any recipe that calls melted unsweetened chocolate and substitute 1 tbsp oil and 3 tbsp cocoa powder. This provides a different depth to cakes and I use it in one of my favorites-choc buttermilk cake.
Serious Eats Recipe Newsletter - Butterscotch Cashew Bars
Thanks asking and thanks for responding. I had the same question and was just about to send something in as well.
Butterscotch Pudding: Searching for the Perfect Recipe
For all the puddings I have ever made, I have never used a food processor to incorporate the butter. What is accomplished with this step besides another thing to clean up? Don't get me wrong, if it greatly improves the final product, so be it, but just wondering how you came up with that step?
Thanks!
Can't-miss dining spots in Bar Harbor, Maine?
You MUST try Abel's Lobster Pound which is a bit upscale for a lobster pound and you will probably need reservations, but for a real authentic one-the best is Beale's over in Southwest Harbor. No reservations, just stand in line and sit on picnic tables. Couldn't be fresher!!!! I am so jealous!!! And now I am craving lobster, steamed clams.......
What's going on with the Food Network?
I certainly agree with most of you that there is nothing on for most of the evening. Every once and in awhile Alton Brown does something interesting but I am soooo sick of Rachel Ray and her EVOO and Yummo and her zillions of products and magazines and ditto for Paula Deen. As for Mr. Bam himself, find him too much show and not enough cooking.
I do have to say that although I am not a continual viewer, I do enjoy the Nealeys (certainly not healthy and do get sick of them gushing over each other) and Guy's Big Bite.
I consistenly watch only Ina and as someone else mentioned, they have cut her back-but with good reason. As much as I like her, some of her shows have been on about 5 times now so I am glad she will be reappearing in the fall with some new shows-apparently no coincidence that she is coming out with a new book at the same time!
And what is with all the boobs (I mean the physical ones!) Between Giada and Nigella, I really don't think they have much cooking talent, but put some low cut shirts on them and they will make everyone take a look. Wow-that sure is how I look when I cook! (NOT!)
I hope this previously good network wakes up and takes off what I think are now reality food shows and puts back on the ones that really show you how to cook a meal or some interesting tips.
Taste Test: Finding the Best Apples for Baking
Emily of Black Rock Orchard swears by Ida Reds.
If I've only got a choice of supermarket fruit, Golden Delicious is my favorite option, but at the farmers' market, I prefer talking to growers, sampling, and then selecting a mixture.
Taste Test: Finding the Best Apples for Baking
My new favorite this fall is jonagold for pies. Made a perfect tarte tatin this year: soft, cooked, and held its shape, though with tarte tatin, the apples are more cooked than they are baked. I have to say that in an informal crisp test I performed (I make dinner at a shelter twice a month) golden delicous outperformed granny smith by a mile. The grannies turned to mush while the goldens were sweet and held their shape. I'd think it would be hard to do an apple pie test without any apple pie seasoning though. Who's to say that plain apples in the presence of cinnamon, nutmeg, etc. would still perform the same?
Taste Test: Finding the Best Apples for Baking
Cortlands should surely be considered, a pamphlet put out by NYS apple growers names them as the best for pie. I am a Macoun fan myself, both for pie and out of hand snacking.
Taste Test: Finding the Best Apples for Baking
Winesaps! I had forgotten about them. Used to love them and think they were the best in pies! Haven't seen one in ages.
Taste Test: Finding the Best Apples for Baking
New England tradition demands baldwin apples.
Baldwin:
Raw: bland and uninteresting
Baked: Full of layered spicy notes
I'm down in VA where Baldwins cannot be found, so I'm experimenting tonight with a heirloom variety called "gold rush" which is an ugly beast, but crunchy, tart, and with a lot of layered flavors when raw. We'll see how it cooks up.
Pie Crust
They all sound like great ideas! I'm going to try them all!
Pie Crust
Ill say for the graham cracker pie crust make a brownie pie. Basically what you do is get a box of brownie mix follow the instuctions on the back (add a pinch of cinnamon, a little goes a long way) and if you want add some pecans and caramel for the top simply delicious.
For pecan caramel topping:
A bag of chopped pecans
One stick of butter/margarine
Dark brown sugar
1 bag of soft caramels
Instructions:
For caramels: in a microwave safe bowl melt caramel for 20 sec intervals stirring occasionally. Smooth over brownies when taken out of the oven.
For pecans: in a medium saucepan take pecans, butter/margarine, and brown sugar over medium heat stirring often making sure not to burn.
In no time you will have wonderful brownie pie GOOD EATS!
Pie Crust
If you're new to dessert making an easy one is Jello pudding - my guys like the cooked kind but instant will also work - make the pudding, pour it into the pie crust and chill til firm, top with whipped cream. Our two favorites are chocolate and coconut cream.
Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole
ahahaahah! she is trying to kill us!
Kosher versus table salt in baking
Kosher salt- cooking
table salt (non-iodonized) - baking
finishing- kosher salt
Kosher versus table salt in baking
To convert kosher salt to table salt measurements in recipes, use 1.5 times the amount of Morton kosher salt, or 2 times the amount of Diamond Crystal kosher salt. I like Le Baliene French sea salt (fine grind, blue package) as my standard table salt. I never use iodized salt.
Kosher versus table salt in baking
Kosher all the way for savory and table salt for baking except as a topping for say a cupcake with caramel frosting with salt bits on top then Kosher. At restaurants I use the table salt if need be.
Essentials: Spaghetti and Meatballs
My very Italian friend always makes a huge pot of sauce and a lot of meatballs. She soaks her breadcrumbs in milk and bakes the meatballs in the oven. She always browns some kind of pork product; i.e., sausage, piece of pork roast, chops) before making the sauce and leaves it in to flavor her long-cooking sauce.
I love her meatballs, but prefer my sauce. That's what makes the world go round.....
Baking With Dorie: Creamy Cream Cheese Cheesecake For Passover—Or Not
I'm currently living on a mountain campground with 55 other actors, and have taken to making this cheesecake for birthdays, etc. People started requesting various flavors, such as bailey's, oreo or disarrono, so my challenge lately has been to figure out the variations without compromising the cheesecake. So far, so good. I absolutely love this recipe! Thanks, Dorie!
The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)
Made them yesterday. BEST EVER. Never will veer from this recipe again. Want to send love letters to them...saw them on counter this morning and had to use every cell to resist eating 5 for breakfast.
Make Your Own Monkey Bread
I've seen two kinds of monkey bread: yeast dough and biscuit dough. I've only made the latter, because I'm impatient, but is one better than the other?
Make Your Own Monkey Bread
I'm with npfldmom. The only Monkey Bread I've ever had was made using canned buttermilk biscuit dough. Takes me back to childhood on the Jersey Shore...
Make Your Own Monkey Bread
Thanks for posting that recipe, I will put it to use when my son comes home for 2 weeks at the end of the summer. Looks great!
Make Your Own Monkey Bread
King Arthur also just had a tutorial on Monkey Bread on their Baker's Banter blog, here.
Make Your Own Monkey Bread
Thanks for the post! Really appreciate it!
leftover cookie dough
OMG, eat it, cook it. 7 Days is fine, according to standard food safety rules for the home cook. Less time for restaurants.
Eating Alone (In Restaurants)
I haven't done much restaurant eating by myself, but I had a pretty good time when I did. I do however go to movies, plays, and operas by myself quite frequently. I really recommend attending live performances alone (or at least convincing your party to go the "every man for himself" route when it comes to ticket buying) - you're odds of getting a good seat are significantly better if you're solo. Not to mention your fellow performance attendees are often open to chatting with strangers.
Eating Alone (In Restaurants)
I hate to eat alone and self consciousness is only part of it. I enjoy the camraderie of dining with friends. After 40 years of marriage, sometimes OH and I run out of things to chat about, but I still like having him with me - it is a very companionable silence!
Eating Alone (In Restaurants)
i love eating alone in restaurants. i'm in new york city and i love when the weather's wonderful and you can sit outside and people watch, or I'll bring a book, or just daydream and drink wine and linger and treat myself to a fantastic meal.
Eating Alone (In Restaurants)
I have no problem eating alone at lunch time which is what I usually do because of my schedule. I don't know about eating alone at a proper restaurant for dinner...but if I had to for whatever reason I'd deal.
I knew this guy who is an only child who has such a phobia about eating alone...he says he judges people who eat alone. I recall him having a lot of other issues though.
Recent Posts
Restaurants in Vancouver-not expensive, just really good food
Posted by suschef, August 29, 2008 at 12:09 PM
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My mom always used Granny Smiths because she is not too big on sugary tastes so I used those until I took a baking class in Philadelphia years ago with a pastry chef from a well known restaurant who ONLY used Golden Delicious. I started using them then and have never looked back but I do sometimes use equal Golden Delicious and Granny Smiths to even out the sweetness. Northern Spy is an interesting thought but Macs and Empires I would think would turn to mush!!!