October 2008
49 posts
Meringue or Pavlova
How do you like your Pavlova, Crispy on the outside with a soft marshmallow center, or like a crispy biscuit?. Me!, it has to be the Marshmallow center, the kind that sticks to your teeth!. And what ingredients do you use?. Vinegar, Cornflower, Lemon Juice, Vanilla…..I prefer egg whites and sugar and thats it, why spoil it!.
Yes We Cake (OMG! Obamacakes!) →
Hey, Nora here.
My Obama and Clinton cakes are featured on this blog devoted to all things sweet and hopeful. Check it out.
Melissa, Cake Hero and creator of the blog, made these beautiful Obama cupcakes and gave them out at McCarren Point in Greenpoint.
If you’ve got Obama baked goods of your own to share, email her at cakehero@gmail.com
Today I will make another version of my oatmeal...
Be pending for photos!! And recipe.
Talk to the Newsroom: Restaurant Critic →
Frank Bruni, restaurant critic for The New York Times, answered questions from readers Oct. 20-24, 2008…
I Stand Amazed!
Vichyssoise.....Amaze me!
Definitely the better French Soup, behind French onion in my opinion!. So suggestions!, I’ll kick off with sweating the leeks with a handful of fresh Rosemary, it brings out the flavor of the leeks, and do not over cook them, you want to keep that vibrant green color.
Salts bad for you!, but I like the Chives!, and I have never eaten it cold, but I like the sound of it.
What Makes A Good Tomato Sauce?
Lea & Perrins, Tobassco, Sugar, Wine, Chilli, Bacon…..Opinions Please?
I like the sound of grilling the tomatoes first lickystickypicky, and Cinnamon sounds lovely lfigout. all great suggestions, do you all have a favorite Tomato? I luckily have access to fresh Tomatoes grown in the Court Gardens, a good mixture is important, and a twenty minute flash roast!.
delicraig
Dinner Social: You're Invited →
“For the next several months, as the weather gets colder and we need company more than ever, we are going to host a series of collective dinner parties that celebrate the season. I invite you to join us in Dinner Social…”
“I will write for you a step-by-step plan that will allow you to enjoy the party rather than working at the stove for the whole time. It is not going to...
101 Cookbooks: Hummus en Fuego Recipe →
The Crepe
This has now become my favourite supper dish to eat and cook, it goes down well with staff and residents too!. A Crepe is incredibly easy to make and its quick, from pan to plate in less than a minute.
A crepe is a very thin pancake, literally coating the base & sides of your pan. Make sure your pan is hot!, a small knob of butter should sizzle and foam within seconds, you can then drizzle...
Radi.sh launches →
cathyerway:
Everyone check out my friend Carl’s new food/cooking/networking website!
I’m at a loss for words because it’s kind of too cool to be true. There’s even a farmer’s market finder tool - what?
tonight i made
catedunn:
roasted garlic and chive mashed potatoes to accompany the porterhouse steaks we got on sale last week. they were phenomenal, recipe below.
1.5 lbs of all purpose white potatoes
2 heads garlic
1 stick salted butter*
2 tbsp sour cream*
1/3 cup heavy cream*
1 handful chives
salt and pepper to taste
slice the ends (the non pointy papery side) of the garlic and place pointy side...
Brooklyln Casserole Party! →
Break out the tuna! The 4th Annual Brooklyn Cassarole Party is coming up and there are still 13 spaces in the competition. It starts at 6 pm sharp on Monday, November 10. Click the link above to register!!
- Casey
Tasting Table →
Tasting Table is a free daily email that delivers the best of NYC food and drink culture to adventurous eaters everywhere.
Making Meals in a Rice Cooker - NYTimes.com →
cathyerway:
Julia Moskin’s article on the “oh my god, so exotic” rice cooker.
Like the “one billion” Chinese people mentioned, I too had never cooked rice on a stovetop until maybe a year ago. I’ve taken to buying sacks of Thai brown rice instead of regular white rice (because it’s nutritious and has that nice floral smell), and I was shocked when my trusty circa-1980’s Tatung rice cooker...
Lords Of Bacon →