i have to save this adaptation from Rose Levy Beranbaum’s The Cake Bible because i increased the ingredients to 1 &1/2 times the original to make a large 10-inch double layer cake. a lot of math and fractions involved–so much that i got a headache and my brain broke down… :drunk: Continue reading
i wasn’t able to take a decent photograph. bleh. but i can say, it was very tasty.
finally i found fresh beef tongue at the supermarket, but it was “deconstructed” into three packets. i wonder why? perhaps the meat managers thought the sight of a whole tongue would razz the tongue-phobic customers too much.
the recipe is based on Nora Daza’s Galing Galing (“lengua con champignon” which made my kids laugh). husband was doubtful at first because i used white wine instead of red…i used a little tomato paste instead of chopped tomatoes because i thought that would give it color and depth without too much acidity.
every year i vow to ease up on our schedule for October to November but every year i turn out the same, hectic on the verge of frantic. it’s all fun but i am feeling the cold and the ageing of my bones. akk. my two youngest kids’ birthdays are 11 days apart, with Halloween in between. then the Thanksgiving and Christmas holidays creep up and say “boo” to me. Continue reading
from Gourmet, October 2006, a jazzed-up oatmeal chocolate chip cookie with orange zest and this Swiss “intense orange dark chocolate” bar. (you can also use semi-sweet chocolate chips, the recipe calls for orange zest to give it that heady fragrance).
i had to double the recipe. my three cookie monsters would never get by on just twelve :fryingpan .
the intense orange dark chocolate fragrance wafted up from the kitchen and brought them all down from their homework.
from Baking with Julia, with baker Leslie Mackie. to use up some of the half bushel of tart apples we picked. at least the kids love munching on fresh apples, whew.
it’s easy! first make a flaky pastry, chill, then make the apple
mush compote, slice even more apples for topping while you melt the butter, then assemble everything. recipes follow!
Friday! Friday! i made it to Friday!!! we have a long weekend ahead, the most controversial holiday in the school year, Columbus Day. Dia de la Raza? Dia de la Resistencia Indigena?
we have a kind of busy schedule all mapped out though. soccer practice; swimming lessons; soccer game; Grandma’s banquet birthday party–therefore a gabfest between the kids and cousins (tip: if you want more food, and “doggy bags,” woof!:pug:!sit at the kids’ table because they’re too busy chatting:piggy:drunk:); and hopefully our long awaited apple-picking excursion will be squeezed in there somewhere.
happy weekend! (now if only we could sleep in…)
the kids wanted steaks for dinner which is always easy, quick, no leftovers.
so i looked for a new side dish from my latest cookbook purchase at the bargain store,
“greatest ever: potato,” Parragon Publishing.
it’s got 3 of our favorite ingredients(potatoes, cheese and bacon) in it and it’s a snap to make. the crust from the parmesan gets all crispy crunchy while the inside gets all soft and mushy…
scant 2/3 cup grated parmesan
pinch of freshly grated nutmeg
1 tbsp. chopped parsley
vegetable oil, for roasting
4 smoked bacon strips halved then cut thinly
cut the potatoes in half lengthwise and cook them in a pan of lightly salted, boiling water for 10 minutes. drain them thoroughly. let cool for a little bit.
toss together the grated parmesan, parsley and nutmeg. coat the potatoes with this mixture.
preheat oven to 400F. heat up a lightly oiled pan in the oven for 10 minutes. set the potatoes on the pan and roast for 30 minutes, turning once after 15 minutes.
remove the pan from the oven and set bacon strips on top. return to the oven and bake for 15 minutes more or until bacon is all crispy.