Posts by nutcakes

I am going to be making some carrot cakes for a small fundraiser. The way I usually make it is in a 9x13 pan, but I think I will be doing loaves because of ease of transport. I really like the cake recipe, but my problem is with the...

Here are a couple of things to know about Gary Danko (I have eaten there once when it first opened 2 or so years ago.) You can order 3 ($55) 4 ($64) or 5 courses ($74). The chef will have a 5 course tasting menu, but you can chose...

Jeff, they are both long grained rice with distinct scent and flavor. The basmati is warm and slightly nutty flavored. This is traditional for Indian food. You can use for pilaf or plain. The grains come out nice and separate. Very...

How do professional kitchens make desserts during the day then serve them warm? I ran into this problem when I wanted to do a bread pudding ahead (it was the Todd English White Chocolate Challah Bread Pudding). Now tonight I'm doing...

Fog City Diner still posts: No Crybabies

I have not made this but it is from a local restaurant famous for their duck preparations. Bay Wolf restaurant in Berkeley CA. DUCK LIVER FLAN WITH GREEN PEPPERCORNS INGREDIENTS Olive oil for greasing 1 cup Marsala 3 tablespoons...

Sorry double post [ April 25, 2001: Message edited by: nutcakes ]

Well, I started blogging my Dinner so check my blog. It's really for friends and family. Will see how long I can keep it up. http://www.geocities.com/nutcakesblog

With regard to lemon bars, I think they are better in the winter. 1) the fruit is in season, plentiful and cheaper 2) it gives a bright break from the dreary winter

This is in the current Joy, but it is a very old fashioned recipe. It is like a cross between a cake and a pudding. Absolutely scrumptious, my daughter inhaled it. They say warm or cold, but I like it best warm served with whipped...