Weekly Cooking (and related issues) Thread

[beethoven]

Thank you for the Maryland Crab Cake recipe! I’m really looking forward to making these.

[Jamestown1630]

I hope you like it. I’ve since eaten Crab Cakes all over Maryland; there are lots of recipes, and you just have to experiment. But I don’t think you’ll be disappointed in the Phillips, as a first try.

-JT

[Liz]

Italian dessert is a Japanese chef's invention. Japanese love Italian food.

RASPBERRY TIRAMISU / So easy and so impressive; good for a crowd

PREP Heat on med 20 min til jam-like frozen raspberries, sugar and lemon juice; cool down.

MASCARPONE LAYER -A) Mix mascarpone cheese, super-fine sugar.
B) In 2nd bowl beat fresh cream semi-firm. -Mix A and B delicately until smooth.

ASSEMBLY layer in bowl mascarpone mixture, then layer of jam-dipped
ladyfingers. Repeat three times, ending w/ mascarpone. Smooth with
spatula. Decorate w/ plenty of fresh raspberries. Saran/chill overnight.

SERVE Sprinkled w/ conf, add small mint leaves if you have them.

[Jamestown1630]

Lovely! I never made the original, Italian ‘Tiramisu’ that was so popular many years ago; this one, I may try:-)

-JT

[Liz]

The original tiramisu is, of course, fabulous....ladyfingers dipped in coffee/rum mixture, layered w/ mascarpone. Mouth-watering, satisfying dessert.

The raspberry version is an inspired use of seasonal berries

[kalee]

That is expensive and it’s only 10 oz. My husband would go through that quickly.

[Jamestown1630]

Another ‘Bawlmer’ thing, is addressing folks as ‘hon’, short for ‘Honey’. It’s charming:

https://en.wikipedia.org/wiki/Culture_of_Baltimore#Hon

-JT

[Jamestown1630]

We would go through it quickly, too. I’ll keep looking.

-JT

[Trillian]

That looks really good! I’ve never tried one like that before.

Breyers makes a really good Tiramisu gelato now. It’s in a smaller see through container. I don’t normally buy their ice cream because it’s more like ice milk, so I’m glad I decided to give it a try.

[Liz]

Mmmmm......Tiramisu gelato. Thanks for the hint.

[Liz]

Jun Tanaka won Chopped's $50,000 challenge. Born in the US to Japanese parents, Jun works in London and has cheffed at the top Brit restaurants. At the time he won, he was at London's Pearl's kitchen. He trained at Le Gavroche, Chez Nico, The Capital, The Square and Les Saveurs and under Marco Pierre White at both The Restaurant Marco Pierre White and The Oak Room.

Jun Tanaka's Baked Warm Chocolate Pudding

METHOD Melt/stir over simmering water diced 125g sweet butter/170g best 70% dk chocolate. Set/hold offheat. Elec/mixer on high 5 min into a sabayon 3 med eggs, 60g superfine sugar (light and fluffy and triple in size). W/ spatula, gently mix 1/2 completely into chocolate/butter. Repeat with second half. Gradually add/completely incorporate 75g flour.

FINAL Spoon into buttered/floured ramekins or tea cups; fridge/set 2 hour. Bake on sheet-tray 400 deg 6 min. Set on counter a min. Dust with conf.

SERVE immediately w/ scoop of ice cream.

[miss marmelstein]

I remember him. Good looking guy with a British accent. I think he’s occasionally been a judge on other competition shows. There was a Chopped winner, a black guy who reminded me of Morgan Freeman, who also had a British accent who got work on some of the other competition shows. They make him judge next to that Bernie Sanders Wife lookalike, that farmhouse lady who has the hectoring tones of Hillary Clinton.

[miss marmelstein]

I just had a tiramisu parfait at Nick and Toni’s in Manhattan last week after The King and I. I’m not sure it works in parfait form but it had a little sugar brittle on top that was nice.

[Liz]

Didn’t foodTV cancel that farmhouse cooking show?

Seems to me they were looking for a Paula Deen clone when they got her cooking.

[miss marmelstein]

They may have but it’s definitely still on tv unlike Paula. Plus she judges some of these contests. I believe she has some in with the Food Network.

[Liz]

Paula’s trying to creep back....she’s been on her son’s flop of a foodTV show.

Paula lost bigtime....she was queen of the cooks at the time she admitted to using the “N” word.......couple TV shows, the magazine, retail cooking products...and so on.

[miss marmelstein]

When her first show was on - what? 20 years ago? She was a quiet cook who knew her stuff. She ballooned into the most crass, vulgar idiot who made Richard Simmons look controlled. She had an interesting back story and she blew it. But, on the other hand, she made gazillions of money so why feel sorry for her?

[Jamestown1630]

I’ve ‘lost’ another box of brown sugar that has turned into a solid rock.

Does anyone know if those terra cotta ‘savers’ that you wet and keep with the brown sugar actually work? I’m also wondering if using the vacuum packer to seal it into mason jars would keep it soft.

-JT

[Liz]

The easiest trick to soften that brown sugar rock....put it in a low oven. In no time it will be soft and usable.

Or put a slice of apple in the br/sugar pkg when storing.

The moisture in the apple keeps the sugar soft.

[Liz]

I feel pity for that sucker she inveigled into marrying her. Course, he got a few good meals out of it. So it wasn’t all a loss for him.