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0 Comments | June 20, 2013

Best tart/pie crust tips

2017-10-23 16:12:00 chefenvy

I’m on a mission to make the best damn fruit tarte. I’ve found a custard recipe I really like but now I wanna make the perfect crust.

Because what’s the point of lovely custard if it’s accompanied by so-so crust. It should be a perfect accompaniment.

So many techniques, recipes Reading More May Cause Envy…  

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What should I do with a large amount of mixed basil?

2017-10-23 15:28:00 chefenvy

Went around this morning and harvested a bunch of basil so that it doesn’t go to seed and now I don’t know what to do with it all. Have a large bowl of thai basil, holy basil, italian basil, and lemon basil. Would be cool if I could use them Reading More May Cause Envy…  

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November 2017 COTM: Announcement

2017-10-23 14:29:00 chefenvy

The votes are in, and the November Cookbook of the Month will be Honey & Co: The Cookbook. There has been a plethora of Middle Eastern and especially Israeli cookbooks in the past few years, so it can be easy to feel jaded on the subject. With the authors both Reading More May Cause Envy…  

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Bulk Chocolate Online

2017-10-23 05:55:00 chefenvy

Do any of you have a favorite online bulk chocolate retailer? As Surfas in Los Angeles has (sadly) closed, I need a place to buy bulk chocolate. I like Callebaut for dark and milk chocolate. I’m partial to Valrhona for white chocolate. Thanks very much. Reading More May Cause Envy…  

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Halloween dinner party

2017-10-23 03:53:00 chefenvy

Planning a Halloween dinner party and wanted to get input on my menu.

Appetizers:

Barely Buzzed lavender espresso cheddar
Bonne Bouche goat cheese
Proscuitto (on wooden stakes)

Main course:

Cider roasted pork tenderloin with apple chutney
Roasted butternut squash with warm cider vinaigrette
Wild rice with mushrooms
Roasted garlic mashed potatoes
Green beans with shallots
Dinner rolls (probably Reading More May Cause Envy…  

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How to culture buttermilk

2017-10-23 00:47:00 chefenvy

Interesting history, but my question remains: How do I culture they buttermilk I now have? (By the way, I don’t know what you mean by was the buttermilk left over from making tart. i don’t know what tart is, unless that is the soured cream from the dairies). Reading More May Cause Envy…  

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How to make cultured buttermilk

2017-10-23 00:01:00 chefenvy

I was to be able to make small quantities of cultured buttermilk to then use to make creme fraiche. I have buttermilk left over from making butter from cream. Now what? Reading More May Cause Envy…  

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Mashed potatoes=glue?

2017-10-22 21:28:00 chefenvy

My MIL likes them that way. Probably the potatoes, Russets work better. Reading More May Cause Envy…  

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No syrup after macerating

2017-10-22 12:35:00 chefenvy

Hello, i tried to make this jam and syrup recipe and the next morning there was no syrup, the sugar was only very lightly tinted in some places. Any ideas as to why?
https://www.motherearthliving.com/food-and-recipes/recipes/blackberry-jam-recipe-zm0z14sozpit Reading More May Cause Envy…  

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Advice on this pumpkin scones recipe from Alice's Teacup

2017-10-22 04:22:00 chefenvy

Hi, so I have the cookbook, copyright 2010. The spice proportions are 2 tablespoons so I assume it’s been updated. The thing is, the dough was still so wet. I used the Libby’s pumpkin puree. I wonder if that’s why. Are other brands really less wet? I ended up Reading More May Cause Envy…  

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