Prog Chefs Unite!!!

Atavachron wrote: Ghost Rider wrote: Unfortunately, in Italy berries (with the sole exception of strawberries) are not easy to find, and they tend to be expensive. Frozen berries are a very good option for cakes or puddings, but of course they are not the best choice for putting on top of a cake as decoration (as in cheesecake). However, if you have access to fresh berries (though it works well with frozen too), here's a recipe for a delicious dessert - a cross between a trifle and a tiramisù. Line a bowl with sliced sponge cake, or, even better, with ladyfingers, and moisten them with liqueur, sweet wine or fruit juice, or a mixture of the above. At home I have a variety of fruit liqueurs, which I use on their own or mixed with dessert wines (Marsala is great, as are sherry or port). Take care not to soak them completely, or they will end up dissolving. Then add a layer of berries, fresh or frozen - strawberries and raspberries are delicious, but any others will do. Finally, mix some cream cheese or mascarpone (I prefer the former) with sugar, a couple of eggs, grated lemon and orange rind, and possibly some of the liqueur or wine you have used to moisten the biscuits. Electric beaters give excellent results. Spread the mixture over the berries, and chill for several hours, or even overnight. If you wish, you can decorate with berries and whipped cream, or leave as it is. A clear glass bowl will allow you to see the layers, which look quite pretty.A variation of the topping involves the use of creamy yogurt (vanilla-flavoured is great) and honey as an additional sweetener, and no eggs. In both cases, the results are delicious, and leftovers are quite unlikely! indulgent!

oh my god David... not just indulgent.... but an oral orgasm of ....  biblical proportions hahhaha

jplanet wrote: Eric, this recipe sounds outrageously good! I only recently understood how to make a rue...I've never used corn starch to thicken sauces ever since...

I hope you'll all forgive me for being a bit pedantic... The name of that initial mixture is actually spelt 'roux'  (meaning 'red', 'reddish-brown' in French), and it is what is normally used to make white sauce, or, as we would say in Europe, béchamel.

I recently bought a wonderful book called "Get Saucy!" (by Grace Parisi, Harvard Common Press, $ 17.95) - over 400 pages of fantastic recipes for every kind of sauce, dressing, relish, etc. you can imagine. There is a whole chapter dedicated to classic, French-style sauces, in which the secrets of roux-making are revealed.

BTW, I think that thickening sauces with cornstarch (unless they are Oriental-style sauces) is not really a good idea... A roux simply tastes much better, and it is quite easy to make. Conversely, I think cornstarch works better than flour when making custard, especially if you don't want it to be too thick, or to be able to taste the flour.

Right. It's been 3 days, so time for a bump here. 

Today was a beautiful, sunny day. 30 celcius and no clouds. A perfect day to make....


Sun dried tomatoes....

So that's what I did. It's really easy - just grab as much cherry tomatoes (or small other ones) as you like, cut them in halves or quarters depending on size. Put on an oven tray covered with thin foil (shiny side up) and put outside in full sunlight for about 6-7 hours. Then put them in a bowl, add good olive oil, fresh thyme and rosemary (very finely chopped) and a bit of salt and pepper. Leave to stand for a day - hence, I cannot tell how good they became before tomorrow.

That's going to be great, Erik. If only I hadn't finished dinner already...

Not cooking anything tonight. Going to see Dream Theater instead!

E

Ghost Rider wrote: BTW, I think that thickening sauces with cornstarch (unless they are Oriental-style sauces) is not really a good idea...

I agree, and even when I make Chinese I don't use it.. it's just not necessary, I don't need my food to be glistening and gloppy like in a bad restaurant. Besides, things thicken up just fine during cooking, and I often use Hoisin sauce which provides plenty of natural thickening.

Perhaps lying down on Broadway?

You're both nutters. I'll think of something... although I must say that the street before our house is a rather broad way. But it's a rainy day, so not really suitable for a street barbecue...

darqdean wrote: mmm, with toasted lamia

Toasted lamia? I've eaten snails, but not snakes yet, let alone women.....

Rael ate them: "O Lamia, your flesh that remains I will take as my food"