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A Chemist's Cookbook | chemistscookbook.blogspot.com Reviews
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thoughts for food
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A Chemist's Cookbook: April 2012
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Mag Grill Grits Souffle. In a 3 qt. pot, bring to a boil. 2 c chicken stock. 1 c half and half. 2 t Kosher salt. 1 c grits (not instant! And cook, stirring constantly, until thick and creamy. Spoon some hot grits into. 4 egg yolks (whites reserved). To temper, then stir yolk mixture into grits. Stir in. 6 oz (1.5 c) shredded Cheddar. 1/4 c roasted garlic paste or 1 T minced fresh garlic. Tabasco, salt, and black pepper to taste. Subscribe to: Posts (Atom). Mag Grill Grits Souffle. View my complete profile.
A Chemist's Cookbook: Ethereal buttercream frosting
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This is my new favorite frosting, inspired by some cupcakes from an unknown Cary bakery. There were piled high with frosting, but it was very airy, not too sweet, and not too rich. Even though there was a lot of it, it was delicious and not at all overwhelming. This recipe was derived from one by King Arthur Flour. To start, cut the butter into tablespoons and separate the egg whites; allow both to come to room temperature. In the bowl of a stand mixer, place. 2 egg whites (about 2.5 oz).
A Chemist's Cookbook: April 2010
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Ginger ale - REAL ginger ale. Ever since I tasted Reeds. I've had a thing for ginger ale. If all you've ever had is Schweppes. You're in for a treat. Real ginger ale is sweet and sour and piquantly spicy all at the same time. It's anything but the bland, pedestrian soda you sipped as a kid when you were sick (although the ginger in the real stuff may still be good for an upset stomach). When we lived in Seattle, there was a coffee shop in Freemont. People generally recommend Red Star Premier Cuvee. But g...
A Chemist's Cookbook: January 2011
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I've been on a hot sauce kick lately, ever since I had the homemade stuff at Dame's Chicken and Waffles. His is still better than mine, but he won't give up the recipe, so I'm stuck inventing my own. This is the best I've come up with so far - not bad if I say so myself. And it's a great use for all the dried peppers I made the last two summers and didn't know what to do with. Cut the top quarter off of. 1 head garlic (whole). Meanwhile, stem and seed. 10 medium cayenne peppers, dried. Bring to a slow bo...
A Chemist's Cookbook: January 2015
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This is my current favorite cinnamon roll recipe, adapted from "Jailhouse potato-cinnamon rolls" in Pastry Queen. By Rebecca Rather. I've added an overnight rise inspired by Alton Brown, cut the recipe in half so it fits in a mixer, and found I need more flour (and more baking time) than Rather claims. The recipe still feeds an army (16 good-sized rolls), but it can be doubled with big enough bowls. (Use 3 whole eggs instead of 2 eggs and 2 yolks.). 8 oz (1 c) mashed russet potato. 2 5/8 oz (3/8 c) sugar.
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A Chemist's Cookbook
Meringue and chocolate pudding pie. I modified this from my sister-in-law's pie, which she labeled "Jean Green Chocolate Pie". Blind bake a standard pie crust. 20 minutes with pie weights, followed by 15 minutes without, at 375 F. In a large sauce pan, melt butter over low heat, then whisk in:. 1 stick (1/2 c) butter, melted. 4 egg yolks (whites reserved). Next whisk in dry ingredients to get a thick batter:. 8 3/4 oz sugar (1 1/4 c). 1 1/8 oz flour (1/4 c). 1 oz unsweetened cocoa powder (1/3 c). 3 T chi...
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The Chemist's Daughter
FOR THE CULINARY UN. The Jew and the Carrot and Purim. So, I have some exciting news: The Jew and the Carrot. S food blog) has posted links to my Cheesecake and Brownie Fillings for Hamentaschen. You can find the article here. Posted by Allison Lattman. This carrot bread is quick, easy and absolutely delicious. I made it for a potluck and brought the rest to work, where it was quickly devoured accompanied by yummy sounds! 1 cup walnut halves. 2/3 cup brown rice flour. 2/3 cup soy flour. 4 Under cold runn...
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