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Jun 01, 2007 | From the kitchen of Rose
in Travel Adventures
Maison Brossollets à Reveillon
my friend max brossollet is publisher of the scientific american in france, called pour la science, and he reads what he publishes. despite his great appreciation for technology (they even cook by induction in their paris apt.) they claim they will never have a computer so i can assume they will not be reading this blog. therefore i can confide that though i know they love me, they always find some little thing to criticize. last visit it was my running shoes so i made sure to bring more conventional walking shoes this time. max told me he now accepts that running shoes are the fashion. so this visit’s reproach was my lack of capitalization in the blog posting article i printed out for him on their friend the molecular gastronomist hervé this. my dear friend nadège brossollet was especially horrified when she saw her name without capitalization. at least this time i finally got the spelling right (i managed to fail at this in both mentions in two of my cookbooks).
Continue reading "Normandy Chez Mes Amies Les Brossollets-Vacation Part 2" »
Jun 09, 2007 | From the kitchen of Rose
in Travel Adventures
after leaving normandy, i had only the afternoon and next morning in paris before departing for frankfurt. after a few bouts of phone tag clotilde dusoulier (of the wonderful chocolate & zucchini blog) and i made a date to meet at an ice cream parlor near where i was staying in the 7th arrondisement. i felt as though i knew clotilde but i’m sure millions of others who view her blog feel the same way. as fellow blog hosts and cookbook authors, however, we found we had much in common and endless things to exchange. she complimented me on my french (nothing pleases me more) and i complimented her on the unique charm of her voice on the blog and congratulated her on her upcoming first book. she is even more delightful in person than on her blog! we walked over to a nearby chocolate shop that she is writing about in her next book. the background in the photo is not wall paper—it’s antique chocolate molds. then we visited a cheese shop which also sold goat’s milk butter which i read about in her blog a few weeks later! it’s wonderful to have found another special friend in paris!
Continue reading "April in Paris and New Family Reunion—Vacation Part 3" »
Jun 17, 2007 | From the kitchen of Rose
in Savory Cooking
One of my very favorite things to eat are fried clams but rarely do I find them worthy of eating. For one thing, if they are just the strips without the bellies, they are more batter than clam. Only if they are steamers (aka piss clams) so they won’t have the right texture variation from plump juicy to crisp chewy. And if the place uses a low grade commercial oil for frying and doesn’t change it often enough, the fried clams become all but indigestible. I have found one place in the world that makes fried clams exactly to my taste—The Clam Shack in Kennebunkport Maine (see below for contact info). (Actually this was a discovery of my eating partner in crime Elizabeth Karmel of Grill Friends). I have driven miles to get there from wherever part in Maine I find myself.
Sadly and obviously fried clams can’t be shipped, but to my delight, The Clam Shack has just started shipping their lobster roll kit! It is shipped overnight in Styrofoam, with icepacks, and despite the 90 degree weather it arrived in perfect condition—the ice still frozen and the lobsters, even the Styrofoam, smelling only of that dreamy briny/sweet sea-breeze aroma.
Continue reading "The Great Lobster Pig Out" »
Jun 17, 2007 | From the kitchen of Rose
Rose,
My fiance and I heeded your sage advice and went with a three, instead of four, tiered cake. Chocolate butter cake filled with orange mousseline buttercream and chocolate ganache and frosted with the orange buttercream. It turned out great, even though we baked, filled and frosted on a 90 plus degree day in a kitchen without air conditioning. I've attached a photo. Thank you for your wonderful recipes and helpful tips.
Best,
Betsy
Jun 19, 2007 | From the kitchen of Rose
in Wedding
Hi,
This was the cake that I made this weekend (with your help!) for my
cousin's wedding.
At the wedding I was asked if I could come teach a class on cake
decorating! I thought they were kidding! This was only my fourth
wedding cake!!! Anyways, I was honoured... but I think I will just
tell them to all go buy your book;)
Thanks again!
Michelle
Jun 23, 2007 | From the kitchen of Rose
in Cakes
I think I’ve told this story before but for those who may have missed it, here’s the background to this photo that I hope you will find inspiring, i.e. I hope you will see how much one can improve with practice and determination!
Elliott and I were not yet married so this was a little over 31 years ago. Elliott’s son Michael was celebrating his 13th birthday and had the good taste to request see ingthe Broadway play Dracula with Frank Langela. I offered to make the birthday cake. This was BG (before ganache) and I wanted a rich dark chocolate frosting if not for the cake itself at least for the decoration. So I kept adding brown food coloring, not realizing that it would darken on its own after several hours.
Continue reading "My First and Worst Cake" »
Jun 24, 2007 | From the kitchen of Rose
in Announcements
i'll be away until july 9 so may not be able to answer most of your questions. thankfully i see that many of you have done a beautiful job in my absence and it is much appreciated.
best,
rose
Jun 30, 2007 | From the kitchen of Rose
in Announcements
Me! Yes—I know I know—people are always shocked when I defend bread machines but here’s the full story behind it.
When I started writing about bread, many years ago, I wouldn’t even consider using anything but my hands. I remember writing something along the lines of “not for me a bread machine that would rob me of the pleasure of touching the bread.” But several years later, when I started working on “The Bread Bible,” I realized how limited my thinking had been. For one thing, when trying to create a bread such as ciabatta, with large holes, the dough needs to be so sticky it clings to your fingers. My temptation was always to add too much flour which closed up those large holes.
Continue reading "An Artisan Baker Who Loves the Bread Machine" »
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