Archive for March, 2008
March 29, 2008 at 10:55 am
· Filed under chocolate
My apologies for checking out this past week, but I’m back! And I bring Sucre chocolates with me. These are the chocolates I won from Blake Makes several weeks ago, and I’ve been waiting to finish the last piece in order to give a comprehensive review of the entire delicious box. Amazingly, I had the self control to make them last almost two weeks. My overall impression? Yum. After a week of eating Sucre chocolates, all my Easter chocolate tasted like plastic. These chocolates, be they dark, milk or white, all started with a base of really good chocolate. And the flavor combinations were fantastic. Not all of them were perfect, but they showed a remarkable amount of creativity.
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March 19, 2008 at 12:35 pm
· Filed under Dorie Greenspan
A good ham, egg and cheese is my favorite comfort food. It’s the food I turn to when I’m stressed out of my mind preparing for a test, when I’m too tired to go to the grocery store, when I just want to curl up in bed and watch a movie instead of making a real dinner. You just can’t go wrong with a perfectly fried egg, the yolk just slightly runny, topped with a piece of sizzling ham and a slice of gooey cheese. When I got home last night, that was all I wanted. But the only bread in the house was two stale heels, and I wasn’t interested in going to the grocery store. There was no time for yeast bread, so I turned to biscuits. But I had no cream, and I discovered that my buttermilk was well past its prime. So I flipped through Baking and found that I had all the ingredients for Dorie’s Basic Biscuit recipe.
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March 18, 2008 at 3:06 pm
· Filed under Tuesdays with Dorie, bread, dessert, egg yolks
This week’s Tuesdays with Dorie recipe was an exciting one: Brioche Snails. A combination of several Baking recipes, this was a daunting task. Thank goodness I’m on spring break and had all the time in the world to devote to it. First, there was the brioche dough. Then there was the pastry cream. As if that wasn’t enough, then there was the flambéing. Finally, there was the snail assembly, which was sort of my achilles heel. This is a recipe that is going to take some practice to get perfect, but my first try was delicious!
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March 17, 2008 at 12:09 pm
· Filed under King Arthur, dinner
It’s no secret that I love bread. Growing up, my mom always said that I was a carb-tarian, not a vegetarian. So it makes sense that I love a good thick crust pizza. When I was in grade school, my parents occasionally rewarded a good report card with pizza, and our local pizza place had the best thick crust pizza I’ve ever had. And when I say thick, I mean thick. The crust was pillowy and full of big air bubbles, and it had just the right amount of toppings (I always ordered mushrooms and olives). I’ve never even tried to recreate it home, because it just didn’t seem possible. But I was reading the King Arthur Baker’s Companion in bed the other night, and John read over my shoulder and requested for pizza for dinner. The recipe he was looking at just happened to be for thick crust pizza, so I decided it was time to try it.
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March 11, 2008 at 8:37 pm
· Filed under Tuesdays with Dorie, apples, dessert
I was thrilled to see that this week’s Tuesdays with Dorie recipe was the Russian Grandmothers’ Apple Pie-Cake. Apple desserts are some of my favorites. Apple pies, apple crisps, apple sauces…they all make me very happy. One of the reviews I read of Baking criticized it for having too many apple desserts, and that’s when I knew I needed to own it. There’s no such thing as too many apple desserts! Every fall since long before I was born, my mom spends several months baking all sorts of apple treats to take advantage of the delicious local apples. Now that I’ve started doing the same, I love when I can send her a recipe I know she’ll enjoy.
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