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Monthly Cooking Update

Posted on 04/15/2018 1:38:21 PM PDT by Jamestown1630

Dear Cooking Friends;

Since I changed my weekly cooking thread to a monthly one, I've received several private emails from folks who are disappointed at this change.

It's very gratifying to me that the thread has been so popular and that so many have enjoyed engaging it. As I mentioned in March, my life is going to be rather consumed with a couple of unusual projects over the coming Summer. I have felt that my free time wouldn't be predictable enough to give the thread the care that I tried to give it over the past several years.

However, if anyone would like to access the ping list on my home page, and post more frequent threads, that would be great. Yaelle and Cottonball have done a wonderful job of this in the past.

-JT


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: cooking; cookingthreadnews
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To: miss marmelstein

I’ve been making Yotam Ottolenghi’s lemon and blueberry almond flour cake this week. It is easy and delicious if you like lemon flavor - which I live for. Looked at one way, it is also good for you. Looked at another way, fuhgeddiboudit!

1 softened stick of butter
1 cup of sugar
Zest of 1 lemon plus juice
1 t of vanilla
3 large eggs
2/3 cup of either almond flour, white flour or white whole wheat flour (which will make a heavier cake but be just as delicious)
1 cup of white flour
1 T baking powder
1 t salt
1 1/2 cups of blueberries

Heat oven to 375 and Pam a loaf pan, making sure to get into every corner.

Put butter, sugar, lemon zest and juice and vanilla into the bowl of a standing mixer and beat on high speed for several minutes. Add eggs in 3 additions and beat until a light color and slightly thickened. You may have to scrape down the bowl several times.

In a separate bowl, whisk together the dry ingredients. Add it, in 3 additions, to the standing mixing bowl. Don’t over mix. Fold in most of the blueberries, holding back a few. Make sure they are floured so they don’t all end up at the bottom of the cake. The batter is tight rather than loose so it’ll cling to the paddle and bowl in an annoying way.

Bang in the oven and after 15 minutes, carefully pull it out and add the extra berries on top. Return and bake for an additional 25-30 minutes or until a skewer comes out clean.

That’s it. It’s delicious and perfect for breakfast or tea. You can make a slurry of lemon juice/confectioner’s sugar and pour it on top. I do not.

I’ve played around with this but if you get The New York Times, you can find the original recipe there.


221 posted on 05/01/2018 9:24:38 AM PDT by miss marmelstein
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To: miss marmelstein

No problem......get to the kitchen....cooking will save the day for you.


222 posted on 05/01/2018 10:44:33 AM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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To: Liz
Making roast chicken tonight with sauteed broccoli rabe - very good for you. My search for the perfect chicken provisioner continues...
223 posted on 05/01/2018 10:47:20 AM PDT by miss marmelstein
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To: miss marmelstein

Mmmmmm.....yummy.


224 posted on 05/01/2018 2:00:27 PM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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To: miss marmelstein

Mmmmmm.....yummy.


225 posted on 05/01/2018 2:00:28 PM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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To: miss marmelstein

This is a healthy side with a roast chicken. Authentically northern Italian. Polenta layered with cheeses and vegetables. A Valpolicella accompanies the dish in Italy.

Just layer cooked Polenta with garlicky sauteed spinach or broccoli rabe, provolone slices, ricotta seasoned w/ Parm.
Top it off w/ a drizzle of browned butter, crispy sage leaves, maybe some garden-ripe grape tomatoes.

Cut the polenta into rectangles for a delectable presentation.


226 posted on 05/02/2018 3:37:48 AM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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To: Liz
Interesting! I was just reading a Laurie Colwin recipe - this very morning - that is almost identical. Polenta, Broccoli Rabe and chicken. Must be a “thing,” Liz.

My Empire Kosher Brand chicken, baked in a Lodge cast iron pan, came out unbelievably good. I got such a carmelization on the chicken because of that damned hot pan. Oven a mess but who cares?

227 posted on 05/02/2018 5:10:18 AM PDT by miss marmelstein
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To: miss marmelstein

Mmmm......carmelization is THE way to get the best flavor. Your pan musta been real hot.

I think polenta saves the day for the creative cook..... potatoes have become passe.


228 posted on 05/02/2018 5:48:30 AM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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To: Liz

LOL! My Irish genes rebel at the thought of passe potatoes!

My husband is not a big fan of polenta, unfortunately, being of Sicilian origin where pasta is the starch of choice. He will eat grits, though, so go figure.


229 posted on 05/02/2018 5:50:47 AM PDT by miss marmelstein
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To: miss marmelstein

Polenta is a bit bland if not gussied up———some of those meaty pasta sauces served on enriched polenta, with mascarpone and Parm added after cooking, might do the trick for him.


230 posted on 05/02/2018 7:18:40 AM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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To: Liz

Right, it definitely needs cheese or at least salt to fix it up.


231 posted on 05/02/2018 8:24:46 AM PDT by miss marmelstein
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To: miss marmelstein; Jamestown1630
FOOD QUIZ---how did the California Cooking Academy make this Chocolate Almond Mocha Cake look like this?


232 posted on 05/05/2018 3:25:08 PM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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To: Liz

Amazing the things one can do with pumpernickel...

;>)


233 posted on 05/05/2018 3:32:52 PM PDT by Covenantor (Men are ruled...by liars who refuse them news, and by fools who cannot govern. " Chesterton)
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To: Liz

Those grilled peaches look awesome...saving for some summer grilling fun.


234 posted on 05/05/2018 3:39:35 PM PDT by Covenantor (Men are ruled...by liars who refuse them news, and by fools who cannot govern. " Chesterton)
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To: Covenantor

Easy and healthy dish, too.


235 posted on 05/05/2018 4:37:51 PM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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To: Covenantor

Heh.....no, not pumpernickel.

Making this cake is one big production number.


236 posted on 05/05/2018 4:42:49 PM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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To: Liz

Photoshopped?

Because of the icing, maybe they were able to fit wedges?


237 posted on 05/05/2018 4:55:28 PM PDT by Exit148 (OH LORD, Your children need you. (Loose Chnge Club founder) Put yours aside for the next Freepathon!)
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To: Exit148

Not photo- shopped——that’s the actual cake slice.


238 posted on 05/05/2018 5:08:03 PM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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To: Liz

It is said that this feat of geometry takes an entire day:

http://lethallydelicious.blogspot.com/2012/02/chocolate-mocha-inside-out-cake.html


239 posted on 05/05/2018 6:59:11 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

No more calls please. We have a winner.


240 posted on 05/06/2018 2:24:40 AM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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