i'm so hungry right now

Been dusting off the baguette skills recently. Here's a sandwich with capicola, calabrese salami, provolone and calabrian chili's.





Jeff

Very nice, Jeff. Very nice.

Thanks Kenny.

jvalentino,

Gorgeous baguette!

Chile Relleno - Poblano Stuffed with Cheese and Shrimp

Bill,

Did I miss a step or did you not batter dip and fry the filled pepper? If not, then did you ever heat it to melt the cheese?

Your filming style just gets better and better.

Regards,

Thanks, Cathy2. The chiles were not coated with an egg batter and fried. This way is so easy - no more than 15-minutes hand-on - but as good as the much more elaborate fried chiles.

I did leave a step out of the video. After stuffing, the chiles were sealed in foil and baked until the cheese was melted.

Bill/SFNM

1 pound of butter, 2 bruised palms and 23.5 hours from start to end...

Fresh, homemade croissants (plain, Virginia ham with gruyere and pain au chocolat) PRICELESS.

Olive oil matzo from the NYT
story:
http://www.nytimes.com/2010/03/24/dining/24mini.html
Recipe:
http://www.nytimes.com/2010/03/24/dining/24minirex.html



Meh... maybe more salt next time...

Fresh, homemade croissants (plain, Virginia ham with gruyere and pain au chocolat) PRICELESS.

I do a lot of baking, but have never attempted croissants. These make me want to try...now, but then I'm afraid I would want to make them from scratch for all of my clients and my work load would increase yet again. Sigh...

tgoddess wrote:1 pound of butter, 2 bruised palms and 23.5 hours from start to end...

Fresh, homemade croissants (plain, Virginia ham with gruyere and pain au chocolat) PRICELESS.

Those are amazingly perfect looking croissants. I'd change the name to 'biscuitgoddess'.

figmolly wrote:

Fresh, homemade croissants (plain, Virginia ham with gruyere and pain au chocolat) PRICELESS.

I do a lot of baking, but have never attempted croissants. These make me want to try...now, but then I'm afraid I would want to make them from scratch for all of my clients and my work load would increase yet again. Sigh...

I used a different recipe (from the TARTINE cookbook) than the last (Julia's ART OF FRENCH COOKING) which I tried last time and amounted to a big FAIL. Julia's recipe DOES seem to take less time than the TARTINE version, but the difference in how they came out was night and day for me.

It's just one of those things that take an EXCEPTIONALLY long time to make because of all the WAITING. I started them on Saturday morning and didn't finish them until Sunday morning.

This is how it kinda broke down when I did them this past weekend:

Saturday
09:30 am - Make preferment (this takes 2-3 hours)
Noon - Make the dough and then let rest (about 30 minutes)
12:00 pm - Knead the dough and and then let rise (about 1.5 hours)
01:30 pm - Shape the dough into a rectangle, wrap and chill (4-6 hours)
06:30 pm - Make plaque and place it in the fridge (1 hour)
07:45 pm - Roll dough, envelope the plaque and do the 1st and 2nd turn
08:00 pm - Let dough rest (1.5-2 hours)
09:30 pm - Roll out dough and do next two turns. (15 minutes)
09:45 pm - Place dough in freezer (at least one hour)

At this point, you can actually leave it in the freezer, tightly wrapped for up to a week. Since I wanted to make them the next morning and not be eating croissants at 2am, I took the dough out of the freezer and put it in the fridge for overnight).

Sunday
06:30 am - Roll out dough and cut. (about 30 minutes)
07:30 am - Place croissants on pan and let rise (2-3 hours)
09:30 am - Brush with egg wash and let set (10 minutes)
09:40 am - Bake (20 minutes)
10:00 am - ENJOY!!!!
10:20 am - Notice that the kitchen is a huge mess.
10:21 am - Go back to bed and have a nap.
Noon - Start calling neighbors/friends/guinea pigs so you're not eating 1.5 dozen huge butter-laden croissants yourself.

Jayz wrote:

tgoddess wrote:1 pound of butter, 2 bruised palms and 23.5 hours from start to end...

Fresh, homemade croissants (plain, Virginia ham with gruyere and pain au chocolat) PRICELESS.

Those are amazingly perfect looking croissants. I'd change the name to 'biscuitgoddess'.

Thanks, Jayz. It was kind of a quest as the first time I'd tried making them, I was not happy at ALL with the results (I think I posted a photo in this thread of those as well). THESE are what I was shooting for. A ton of work (and my new french pin (thanks, Mom!) got a serious workout this weekend).

And the chocolate ones DEFINITELY needed MORE chocolate, which gives me an excuse to make them again sometime, when I have another entirely free weekend.

Practicing making Baby Chick Cake Pops (cake-on-a-stick, dipped in tinted white chocolate).

Can you come live at my house?

No, wait - trying to lose weight. Really should stop reading this thread anyway....

tgoddess wrote:Practicing making Baby Chick Cake Pops (cake-on-a-stick, dipped in tinted white chocolate).

tgoddess,

your posts are great, and you are probably one of the most talented, and creative people that posts what they cook. One of my favorites thats for sure. I tip my hat to you.

Awwww. Y'all are too nice. Thank you.

Mhays...we still need to make a plan for a macaron-lesson. Just name the date.

Jim...I was thinking of doing cake pops and macs for your BBQ in June. Hope that will be cool.

tgoddess wrote:
Jim...I was thinking of doing cake pops and macs for your BBQ in June. Hope that will be cool.

I have a feeling whatever you bring will be awesome.

Jim, I'll probably change my mind about 10 times before then.

This morning, I made some lovely vanilla-bean cupcakes (a very sweet neighbor brought back a boatload of beans for me from her recent trip to Madagascar) with pink and violet buttercream, to take to my brother's for dinner tomorrow (along with the cake pops).

fava beans

mhill95149 wrote:fava beans

All that's missing is the "nice Chianti." This photo just makes me want spring to STAY for a while.

bbq pork fried rice.... mercy....

tgoddess wrote:Practicing making Baby Chick Cake Pops (cake-on-a-stick, dipped in tinted white chocolate).

How are you making those? They are adorable. I have seen similar cute pops on Bakerella.com http://www.bakerella.com/category/pops-bites/cake-pops/ but I'm not keen on using cake mix and frosting in a can. Do you use real cake and real frosting? Thanks!

my supper: pineapple juice injected, smoked, pork butt. grilled pineapple, jalapeno, and onions, and smoked tomatillo salsa taco.

Diane wrote:

tgoddess wrote:Practicing making Baby Chick Cake Pops (cake-on-a-stick, dipped in tinted white chocolate).

How are you making those? They are adorable. I have seen similar cute pops on Bakerella.com http://www.bakerella.com/category/pops-bites/cake-pops/ but I'm not keen on using cake mix and frosting in a can. Do you use real cake and real frosting? Thanks!

Diane, it's easy enough to make the with pretty much ANY cake recipe, however, through trial and error, I found there must be something about the canned frosting that acts as the best binder for it. Buttercream is definitely NOT what you want to use, the balls (for me) did not hold together well at all.

Considering I made these for a bunch o' kids (who pretty much inhale stuff without even tasting it), it wasn't worth my time/effort to try to come up with a suitable frosting/icing that would work just as well for them.

Talk about some hip pigs!