Jun 26, 2016 | From the kitchen of Rose
We are listing these lowered priced items and new listings until they are sold
New Metro Beater Blades for KitchenAid 5 qt LIFT or Tiltback,
KitchenAid 6 qt. LIFT, Cuisinart 7 qt. Tiltback
Now $ 10 variety of colors including Rose's red color ($ 22 retail)
American Products Group
# 8 now $ 6 was $ 10 NEW Original Doughmat ($ 20 retail)
# 1 now $ 15 was $ 20 NEW Original Rolling Pins ($ 30 retail)
now $ 6 all Magic Slice cutting mats/variety of designs ($ 13 retail)
# 19 now $ 30 was $ 40 NEW in box Escali Arti 157 ($ 60 retail)
# 61 now $ 20 was $ 25 NEW in box Soehnle Futura ($ 48 retail)
# 83 now $ 70 was $ 75 All-Clad Ceramic Double Boiler ($180 retail)
#112 now $ 10 was $15 Kuhn Rikon Leakproof Push Pan ($ 30 retail)
Plus Silicone ware by Lekue, Kitchen Aid, and others
Over 100 books, many brand new first editions (these are duplicate copies from her library) plus Rose's books, signed
# 26 $ 22 Reinhart's The Bread Baker's Apprentice ($35)
# 59 $ 15 Rodger's Kaffeehouses: Desserts from Classic Cafes ($37)
# 84 $ 14 Amer Test Kitchen Cooking for Two 2013 ($35)
#102 $ 25 Keller's Buchon ($50)
We can send you photos of any of these items and those on our lists.
If you would like a complete lists of our: bakeware & kitchenware, silicone ware, and books,
email Woody at: email@example.com . We do charge for UPS or USPS ground rates. Post office MEDIA rate for book orders.
No added cost for packaging and handling.
Jun 25, 2016 | From the kitchen of Rose
in Restaurant Reviews
I am always amazed how connecting with people can bring unexpected treasures in the future. When we were at the Wine & Food Festival Event at Mohonk Mountain House in April, my wonderful writer friend, Susannah Applebaum, recommended a Chinese restaurant in Parsippany, New Jersey that featured homemade and hand-pulled noodles.
So after a morning appointment in the area, we stopped at the Shan Shan Restaurant for lunch. As we walked in, owner/manager Lili and her family and some friends were having lunch and she greeted us with a warm welcoming smile. She went over the menu with us to choose the spicy hot pulled noodles with pork, steamed pork buns, and scallion pancakes. We were also encouraged to watch the chef as he pulled our noodles.
Through a window looking in on the kitchen, we watched the chef rolling out a 2 inch thick cord of noodle dough, which he sliced off into about a 16 inch long piece. He then rolled it on the counter to lengthen it. Then the amazingly dramatic pulling began with him grasping each end of the dough, extending his arms to each side of his body to stretch the dough, folding the dough cord in half, and repeating the stretching and folding a couple more times. As we watched, the noodles began to form and separate more and more with each stretch and fold. After the final fold, he tossed the noodles into the boiling pot.
While our noodles were boiling, our side dishes arrived. Both the pancakes and steamed pork buns came with a dipping sauce.
Then our noodle dish arrived, which was just the right amount for us to share for lunch, with an unusual accompanying serving device--kitchen scissors! Since the noodles can be over a foot long, and we were sharing, the scissors came in quite handy to make serving and then twisting a reasonable amount of noodles onto our chopsticks possible.
We were absolutely delighted by all the flavors and textures, especially the delicacy of the soup dumplings. The Chinese tea was the best I have ever tasted.
Afterwards, I talked to Lili and her husband Gary who does the accounting. The name of the restaurant, Shan Shan, is their daughter who does all the art work for the menu. This is a fantastic find.
Here is the website with address and menu selection.
Jun 18, 2016 | From the kitchen of Rose
Once again we made our annual pilgrimage to New York to attend this year's honoring of the top 10 pastry chefs in the USA, by Dessert Professional Magazine. The event provides an unequaled opportunity to see many of our friends in the baking world and this year it was also exciting to see the event's splendid new location--the newly constructed ICE (Institute of Culinary Education) located across the street from the World Trade Center.
Before the honoring ceremony, and tasting the delectable creations from the honorees, I was able to have delightful catch up conversations with many friends including Dessert Professional editors Tish Boyle and Matthew Stevens. All too soon, the drum roll for the honorees sounded. Each pastry chef, from pastry shops to a restaurant at Disneyworld, was presented, and received a KitchenAid mixer with the chef's name etched on its mixing bowl.
The grand finale, this year's Lifetime Achievement Award, was given to my dear friend Biaggio Settepani. When I lived in New York City in Greenwich Village, Biaggio's Pasticceria Bruno was just across the street so I am a long-time fan.
We then circulated through the many stations presided over by each pastry chef, assisted by a student future pastry chef from ICE. Chocolate was a featured ingredient in many of the desserts.
Speaking of chocolate, it was great to visit with Eric Case of ValRhona, Amy Guittard of Guittard chocolate, and the uber talented chocolatier Jean François Bonnet of Tumbador and his pastry chef wife Dina.
One of the most rewarding and meaningful moments for me was when Zinzi Mpande, from Zimbabwe, who just graduated in pastry from The Monroe Culinary School, greeted me with open arms, saying that I was her inspiration and that she was so thrilled to meet me.
Our favorite dessert was not one of the exotic or fancy creations. It was a dainty push-up pop with thin layers of sponge cake and various fruit fillings and creams including passion (I admit to having had 4 of them!). This imaginative and perfectly executed dessert was the inspiration of pastry chef Franck of Cake by Franck at the Foxwoods Resort Casino. He comes from Paris and after praising him and introducing myself I was astonished and thrilled that his response was that he had my Cake Bible.
Our last station was the special chocolate room where we visited with renowned pastry chef Michael Laiskonis, Creative Director of ICE. He told us how happy he is to get to play all day with chocolate, testing out different machinery and developing new techniques and chocolate bars starting from the bean.
On our walk back to the car, we stopped at the World Trade Center Memorial Pools.
Square pools were designed as chasms of black marble, each extending into the earth, with a constant cascade of water covering their walls and falling to the floor, then to depart into the depths of each center square. It is brilliantly designed to feel like the depths of despair and endless emptiness, like a black hole. Names of the departed from 911 are etched in the marble ledge encircling the square.
We departed for home, feeling deeply moved and also so very privileged to be part of the wonderful world of pastry.
Jun 11, 2016 | From the kitchen of Rose
in Rose's Products
MINI-ROLLER NON-STICK ROLLING PIN
This baby version of the big Syn Glas pin gives much more control when rolling small pieces of dough or fondant. I discovered the virtues of a small pin many years ago when I interviewed Liz Prueitt of Tartine Bakery. In answer to my question "what is the most valued piece of equipment in your bakery" her answer was a small wooden rolling pin which she gives to each of her pastry chefs.
My non-stick rolling pin is 9 inches long and 1 inch in diameter. You will be surprised just how very useful it is!
Rose Levy Beranbaum Signature Series Roller Non-Stick Rolling Pin, Mini, White
Jun 04, 2016 | From the kitchen of Rose
Siemer Milling is a Midwestern milling company that mills specialty flours for its clients all over the world. We became acquainted with the company through one of our bloggers who works for them. When she informed us that one of Siemer's specialty flours is a heat-treated flour as an alternative to bleached flour, we asked for a sample to test against chlorinated bleached cake flour. I had done similar tests both on my own and with the inventor of Kate's Flour, Kate Coldrick, when I was at her Devon, England home several years ago. I was so impressed with her flour that we included her technique for making it in one's own microwave in Rose's Heavenly Cakes and on our blog. Although we found Kate's flour to produce similar texture and height results, it does add a slight 'nutty' taste to cake batters.
At times, we receive questions regarding alternatives to chlorinated flours, especially from England and other former British Commonwealth countries. So we were eager to try this flour that is a commercially produced alternative. We tested the Siemer's heat-treated cake flour head to head with Soft as Silk bleached cake flour for making a single layer, whole egg, butter cake. This is the same cake batter recipe that we had used for our "The Power of Flour" tests and blog posting that we conducted several years ago. With our control cake test notes for referencing, we made two cakes--one with Siemer's heat-treated flour and the other with Soft-as Silk bleached cake flour.
Our testing resulted in the following observations for the Siemer's flour:
The flour has a darker off-white color than Soft as Silk.
The texture of the cake was slightly denser and coarser, but had almost the same softness as Soft as Silk.
The flavor did not have the 'nutty' taste that we experienced with home-made microwaved flour.
The flavor had a slightly 'rustic' taste compared to the Soft as Silk cake.
Our conclusion for this flour is:
The Siemer's heat-treated flour is a viable alternative to chlorinated bleached cake flour, with the understanding that the texture will be somewhat coarser and denser.
May 29, 2016 | From the kitchen of Rose
in Restaurant Reviews
When Charlie Burd texted me that our beloved friend chef Suvir Saran had partnered with Roni Manzumdar to open Tapestry in Greenwich Village, New York City, I lost no time in making a reservation. It's been too long since Suvir's acclaimed restaurant Devi closed and I feared we might lose him to San Francisco where he had been planning to open another restaurant. I was overjoyed to have him and his marvelous food back in NY. And as his chef de cuisine, he brought Joel Corona back with him!
The three of us are pictured here in front of the restaurant after having tasted a wide variety of utterly marvelous dishes on the menu.
I should mention that I read the blog posting of my dear friends Karen and Andrew Dornenburg who had stopped by the week before for drinks, and mentioned an exciting one called "Smash the System"-- a combination of bourbon, sweet cherries, muddled orange, and espresso, which was inspired by some of Suvir's favorite flavors. As these are some of mine as well, of course I had to try it and of course loved it! There is also a carefully thought out selection of wines to complement the food. My choice with diner was the Malbec.
The food defies categorization. Suvir has a background of Indian cooking, and he is a brilliant master of the subtlety of spices, however, no one would call the food Indian--it goes way beyond the limitations of one ethnic cuisine. And he has found an ideal collaborator in Chef Corona. The blending of their finely tuned sensibilities results in food that is uniquely exciting, dimensional, and flavorful with just the right amount of heat to titillate the taste buds without overwhelming other ingredients. Sharper heat is used where the intensity of other ingredients can support and benefit from it, for example the fire behind the garlicky aioli is a delightful surprise.
I've made Suvir's spicy friend chicken from his cookbook Marsala Farm, even making a pilgrimage to Kalustyan's for the dried rosebuds, so was very happy to see it on the menu. The deliciously crunchy batter surrounds moist chicken, which is spiced and seasoned throughout. It is accompanied by his fabulous peanut coleslaw.
Masala Farm: Stories and Recipes from an Uncommon Life in the Country
The chicken, duck, and goose eggs, which appear as accompaniments to several dishes, and are cooked just right so that the yolk becomes a golden sauce, come from Suvir's upstate NY farm. Deliciously deviled eggs stand on their own and have never been better.
One of my favorite dishes featured cauliflower and pappardella noodles so silken we were sure they were made with rice flour, but not. The most surprisingly compelling experience of the evening was the black garlic: smoked, deep fried, and then enlivened by a light touch of balsamic vinaigrette. I want to have this every time I return which will be often!
For dessert, the individual Pavlova's, adorned by passion fruit and seasonal strawberries, were heavenly.
And after dinner, Suvir introduced me to some of his friends. I was thrilled to meet Francis Mayes, who wrote the wonderful book Under the Tuscan Sun, and her poet husband Ed.
Tapestry is located at 60 Greenwich Avenue, corner of west 12th Street. It is open for lunch and dinner (oh joy)! Welcome back Suvir, to a huge success.
May 14, 2016 | From the kitchen of Rose
Has it ever happened to you when reducing/concentrating liquid in the microwave: Suddenly you hear a loud blast, open the microwave oven door, and find that most of the liquid has spattered all over the walls, ceiling, and base of the oven.
It's been happening to me once too often since I've moved from an apartment building in New York City to a house in the country. So I finally had to get to the bottom of the problem.
Essentially the problem is that a high powdered microwave will have more power in a private home than in a building where many people are using electricity for various appliances. The solution turned out to be so simple: Set the microwave at lower power.
My microwave at high power is over 1000 watts so I set it at medium power which is 550 watts. It took longer to concentrate the juices but they didn't bubble over or explode.
Always use a container much larger than the liquid. Spray it with nonstick cooking spray, and that will ensure that the liquid will not bubble over the top.
Stir the liquid often while reducing it.
If you have a scale that allows you to turn off the automatic shutoff, you can use weight instead of volume to reduce liquids. For example, tare out (remove) the weight of the container, and add the liquid. If it is 100 grams and you want to reduce it by half, then as it thickens you can weigh the container and continue reducing until it is 50 grams.
May 07, 2016 | From the kitchen of Rose
This is truly the queen of buttercreams: silky, buttery, light and airy, and a bit temperamental. Combining the Italian meringue with the butter is the tricky part. It is essential that the two mixtures have near the same temperature. And sooner or later it happens to everyone: Instead of becoming a beautifully emulsified satiny texture, it starts to curdle and separate. Your heart drops and panic sets in--all that expensive butter and time....But all is not lost. Here are some tips and also a solution should all else fail:
Use an instant read thermometer to ensure that the temperature of the mixture is between 65° to 70°F/19° to 21°C and adjust as needed. If not using a thermometer, try adjusting with just a small amount of the buttercream.
If all else fails, with your hands, squeeze out the liquid that has separated and pour it into a large measuring cup with a spout. On high speed, beat the remaining butter until it becomes smooth. Then gradually beat in the liquid. The resulting buttercream will be less airy but perfectly emulsified and silky smooth.
Note: You will have a higher degree of success if using high fat butter.
Also, it works best to add all the meringue to all the whipped butter rather than the reverse. This technique is detailed in Rose's Heavenly Cakes and The Baking Bible.
May 05, 2016 | From the kitchen of Rose
Scottish Shortbread--the purest butter cookie, from Rose's Christmas Cookies. Click here to watch the video.
This is part of an ongoing series of How To Bake Videos, produced by American Products Group for Rose's Signature Series.
May 04, 2016 | From the kitchen of Rose
in Restaurant Reviews
Mezza House has been on Main Street in Hackettstown for 2-1/2 years but it only caught my eye last week. Loving Lebanese and Mediterranean food as I do we lost no time in making a reservation for dinner.
The restaurant is cozy/small and run by chef owner Nellie, who makes you feel so at home it's like having a Lebanese mother cook your dinner. Everything is made from scratch including the kibbeh (a savory mixture of ground beef and spices stuffed with lamb and pine nuts) so popular there was none available which means we have to return as soon as possible! We loved the hummus, and the M'Jadara, a traditional dish of lentils, rice, and caramelized onions served with a copious amount of creamy, snowy white whipped garlic so delicious I actually asked for more. Nellie shared that it is garlic, olive oil and lemon juice, pureed in a food processor. She would make a fortune if she bottled it.
We were too full for dessert but had to try to baklava and so glad we did. It was the least sweet baklava I've ever experienced--deliciously crispy and flavorful---some with whole pistachios.
Mezza House is open for lunch and dinner and reservations can be made on Open Table or at (908) 269-8141. It is a bring your own bottle restaurant and your wine will be enhanced by the most beautiful wine glasses I've seen in any restaurant in the area.