Archive for August 2020
Would adding EXTRA sour cream necessarily 'mess-up' a cake recipe?">Would adding EXTRA sour cream necessarily 'mess-up' a cake recipe?
Hi everyone. I am attaching photos that show a recipe I recently made. I'm pretty certain I didn't mess up on the ingredients/quantities. I kept reconfirming to myself, out loud, '...one cup....two cups...' as I went along. The end result was nowhere near as tasty as I was expecting. ...
Read moreISO: The Little Pie Shoppe 'Rum Cake" Recipe">ISO: The Little Pie Shoppe 'Rum Cake" Recipe
Hi Stuart - I know this is a long shot - but like everybody else here I was a big fan (and customer!) of the Little Pie Shoppe where our family bought everything from birthday cakes to everyday bakery items to petit fours and delicate cookies to have with champagne...
Read moreLooking for Almond Cheesecake tort or tart recipe">Looking for Almond Cheesecake tort or tart recipe
I'm looking for an Almond Cheesecake tort or tart recipe that appeared in Bon Appétit in the 90s. It had flour, ground almonds and butter for the crust and filling was eggs, cream cheese, sugar and almond extract. After baking it was topped with fruit. It was not the pear...
Read moreToo much Pork Butt...">Too much Pork Butt...
We prepared a 9 lb. pork butt this past week with the intention of bringing half to the kids. The plan did not materialize, so we were left with a lot of extra pulled pork. We're only 2 people. So far, we have used it in great tacos, quesadillas, sandwiches...
Read moreLazy Person's Bread">Lazy Person's Bread
I’m no baker but I make the simplest bread that’s quite tasty. I put four cups of flour (I use two cups each of AP and bread flour but any combination of the two can be used) into my stand mixed with a generous teaspoon of granular yeast, a couple...
Read moreshortbread questions">shortbread questions
I've been on a cookie odyssey since the pandemic began and now it's onto shortbread. In reviewing recipes there are two camps it seems. One uses granulated sugar, the other, confectioners. Some call for cornstarch. Others not. I know confectioners sugar contains cornstarch and that...
Read moreHow To Get Egg Batter to Adhere to Chicken?">How To Get Egg Batter to Adhere to Chicken?
Any tricks to get eggs to adhere to chicken breasts when making Chicken Francaise? I flour then dip the pounded cutlets (scallopini) in beaten eggs. I then pan fry in olive oil and butter in a medium/low non-stick pan (Teflon). The retention of the egg batter is not great, ok...
Read moreWould a panna cotta layer cake be stable?">Would a panna cotta layer cake be stable?
I want to make a 8" cake with three layers : pistachio cake bottom, a layer of vanilla and a layer of mango panna cotta. I imagine I would use a cake ring and put each layer on, refrigerate till set and move on to the next layer. But I...
Read moreLidia's Ribollita recipe?">Lidia's Ribollita recipe?
As there is as current discussion of ribollita and the original ribollita recipe links here are broken, these are new ones that are live now. Faith Willinger's recipe https://www.nytimes.com/1992/11/25/garden/eating-well.html Adapted from Lidia Bastianich's recipe https://stearnsfarmcsa.org/2011/03/02/lidias-ribollita/ Mario Batali's recipe https://www.epicurious.com/recipes/member/views/tuscan-bean-soup-1234537 Reading More May Cause Envy...
Read moreStuffed Clams (Rhode Island Stuffies) Recipes">Stuffed Clams (Rhode Island Stuffies) Recipes
I've been making the same basic stuffed clam recipe for ions. It's an attempt to replicate stuffed clams offered at a former Italian restaurant in Stamford, CT Sbaia's Open Door, that's been closed for many years. Their stuffed clams are legendary but I've never seen the recipe online. Today I...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude