Dec 20, 2011 | From the kitchen of Rose in Happenings
Macarons from La Maison du Chocolat, photo credit Pricilla Martel
It has been written recently that the macaron is the cupcake of the year. It seems that America is having a love affair with the French macaron! But I'll bet no one has ever done for cupcakes what my friend and colleague, Priscilla Martel, is doing for American Almonds and macarons: She and a girl friend did a tour of New York bakeries carrying macarons and created this google map complete with beautiful photos and fascinating information about macarons. What a delightful and enviable project.
Here is an invaluable link all about macarons including a recipe and several tips and step-by-step photos.
Priscilla and friend will be adding additional cities/bakeries in the new year.
Dec 24, 2009 | From the kitchen of Rose in Happenings
Some years the town doesn't have the funds to light the trees. Some years only one tree is lit. But something magical happened this year. We drove by after dinner to discover that both trees were lit with a beautiful bluish light. The second slightly smaller tree gives the illusion of being a shadow of the larger one.
I grew up with the gigantic, highly decorated tree at Rockefeller Center but these twin trees in Hope, with simple lights against the black night sky are my favorite.
Jun 05, 2008 | From the kitchen of Rose in Happenings
As I'm sure you've all noticed, many improvements have been made to our blog over the mast week making it more functional and more attractive.
Now that we have the option to respond to a question without having to scroll down to the bottom of the thread, would you prefer having the comments appear most recent ones first instead of last?
Please cast your vote!
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.
May 02, 2007 | From the kitchen of Rose in Happenings
a quick note before I jump back into the blog... I saw this recently and thought some of you would be interested in submitting. if you win, let me know! (here's the submitting link, by the way)
FOOD NETWORK WANTS YOUR "ULTIMATE RECIPE"
New Food Network Series "Ultimate Recipe Showdown" Looking for Entries
NEW YORK, APRIL 24, 2007 - Calling all cooks! If you have a recipe that always gets requested for every family party, consistently wins the neighborhood competitions or was passed down from grandma, then Food Network wants to put them on TV for all of America to see. Food Network is looking for America's best recipes to be showcased on the new series Ultimate Recipe Showdown, it was announced today by Bob Tuschman, Senior Vice President, Programming and Production. Starting April 25th, Food Network will begin accepting entries for the ultimate recipe contest that culminates in a showdown of epic proportions in Los Angeles. Whether a recipe is a new creation or has been in the family for generations, Food Network wants to know what America is cooking and the stories behind the delicious dishes.
"We often hear from our viewers that they have the best recipe for a number of dishes," said Tuschman. "We're challenging America to send us their best recipes and we'll put the cream of the crop on-air to duke it out for the title of 'Ultimate Recipe.'"
All submitted recipes must be original creations and will be narrowed down by an internal Food Network panel. The recipes will be judged on originality, presentation and above all, taste. The six recipe categories include:
CHICKEN - Whole, Fried and Soups & Stews
CAKES - Chocolate, Birthday and Cupcakes
COOKIES - Chocolate Chip, Spice and Bar
PASTA - Spaghetti & Meatballs, Lasagna and Stuffed
COMFORT FOOD - Sandwiches, Mac & Cheese and Chili
BURGERS - Beef, Poultry and Seafood/Veggie
[WHAT, NO BREAD CATEGORY?]
The top nine entries in each category will travel to Los Angeles in August 2007 and show-off their skills on-air in the ultimate competition. The contestants will compete for $10,000 and the title of "Ultimate Recipe." Entrants should go to www.foodnetwork.com/ultimaterecipe to submit their recipe(s) to the show. The website will also give helpful hints on how to write up the recipe and suggestions for which category is appropriate. Applications will be accepted from April 25 - May 25, 2007.
Ultimate Recipe Showdown will premiere in early 2008 on Food Network.
Apr 13, 2007 | From the kitchen of Rose in Happenings
i should be packing, and doing countless other things to get ready for my upcoming trip, but i just have to share this incredibly interesting happening with you while it is fresh in my mind. it concerns the birth of a new group called “the experimental cuisine collective.” i think it will have enormous impact on our food world. first a little background explanation.
over the years i’ve often been described or introduced as a food scientist which i’ve always been quick to refute out of self-defense. that was because people, at least unconsciously, divided the world between science and art, and when it came to food, science was considered the antithesis--equated with nutrition, absence of emphasis on flavor, and devoid of humor.
gradually i came out of the closet into which i really couldn’t stuff myself for too long, given my excitement and desire to share what i was discovering about the way ingredients interact and the power this offers to create the best possible tasting things. a marriage between science and art is the ideal. you have to know why, you have to know how, and you have to know what. by “what” i mean what is good if not great.
Sep 07, 2006 | From the kitchen of Rose in Happenings
Believe me, I’m grateful that Elliott takes care of the great outdoors here in Hope so that I can sit on the back porch and write about it! But come late August I get nervous when he starts making threatening noises about mowing the back lawn again and that I’d better pick the flowering garlic chives before he mows them down (he knows this to be an unforgivable offense but still it propels me into action).
Regular chives with round leaves have lavender blossoms which bloom early Summer but garlic chives have flat leaves which I find more flavorful, and delicate white blooms that smell very aromatic and make an exquisite and tasty garnish. They are particularly lovely sprinkled on salads such as this cucumber and onion salad. I also cut the leaves into small slices and freeze them for baked potatoes during the Winter.
My garlic chives plant was given to me by my cousin Marion Bush whose company “Wild Edibles” in Westchester NY supplies wonderful things from ramps to lobster mushrooms to restaurants in the greater NY area. She learned from her mother my Aunt Margaret who in turn learned from our Great Uncle Nat who founded the New England Mycological Society. Years ago Aunt Margaret taught chef Larry Forgione about wild edibles and also provided him with them for his restaurant. She likes to joke about how they used to meet like drug dealers in the early hours of dawn in a parking lot in Long Island as my Uncle David didn’t want it known that she was doing this!
The one plant that Marion gave me over 20 years ago is now growing everywhere except for the spot where I officially planted it, which means we may eventually have a lawn of garlic chives. This does not please Elliott. But look at the bouquet I harvested and decide for yourself!
It reminds me of a sad/funny moment at Uncle Nat’s funeral in the Berkshires. The ground was carpeted with thyme. Aunt Margaret couldn’t resist saying: “Are you supposed to have (a) wild thyme in a graveyard?” Thus carrying on another Uncle Nat tradition…punning.
Sep 01, 2006 | From the kitchen of Rose in Happenings
due to the extraordinary amount of rain we've had this summer and the extraordinary amount of rocks in our soil, one towering cherry tree toppled with a resounding thud missing our house by a mere 3 feet. it served as a major wakeup call that when you live in the forest you need to assess the state of trees that shade the house to keep it cool in summer but can also be a major hazzard. we hired a terrific tree guy to assess what needed to be trimmed or felled and he reduced the toppled cherry tree to wood chips in short order.
Jun 13, 2006 | From the kitchen of Rose in Happenings
Elliott and I have been arguing for years about whether the sun ever sets directly in the gap. I took the no 'way' position while he took the 'sooner or later' one. he was right and here's proof. in fact, it only happens two times of the year, around june 10th as the sun is heading north for its longest appearance of the year and again on july 10th on it's way back the other direction.
This year I got really lucky because in the midst of a rainy windy weekend, the sky cleared and the sun sank toward the gap just as we were returning from dinner with my new digital camera in my bag.
One other person was there with no less than 4 cameras. Apparently he's been coming to photograph the event for about as many years as we've been arguing about whether it existed or not! He says it's most dramatic when there are some clouds in the sky. I'll have to go back in July!
May 08, 2006 | From the kitchen of Rose in Happenings
When friends come to town and invite me for lunch, asking me to chose the restaurant if it’s downtown in my neck of the woods my mind leaps to Gotham Bar and Grill. if it’s uptown, it’s Alto. And I’ve never been disappointed.
My friend Anna Schwartz, who owns a wonderful art gallery in Melbourne Australia was making one of her all too rare visits last week and staying a mere few blocks from Alto. it was an easy choice. And happily, after something like 15 tests, I had just perfected my ideal of a German chocolate cake for my new book. so I walked up town with two pieces—one for Anna to share with her husband Morry and one for chef Scott Connant.
Apr 17, 2006 | From the kitchen of Rose in Happenings
During the few days of IACP in Seattle last week of March, TIm Bennett Product Manager of Gold Medal Flour (who was the inspiration behind this blog) and I skipped out and drove all the way to Vancouver to experience some of the most creative, spectacular and delicious sushi of our lives. We had the added pleasure of meeting Travis Smith and Susie Gardner of Hop Studios, the designers of our blog, who happen to live in Vancouver.
This is my 5th visit to Tojo's and I warned Tim to eat nothing beforehand because it's impossible to say no to just one more of Tojo's beyond description creations. One of the most interesting and demanding of his culinary feats is to create a sushi that is hot on the inside and cold on the outside. He gently but firmly commands you to use your hands (because touch is part of the experience) and eat it immediately.
There is sake and there is sake and the finest quality, served cold in bamboo containers is a world apart from the ubiquitous hot sake one often encounters.
We made it back to Seattle safely and by 10:30 and with only one eye-opener stop for coffee on the way. By the way, it seems that anywhere coffee is served in the state of Washington, it is strong, mellow, and never bitter.
See six more photos below (on the full post page).
Apr 10, 2006 | From the kitchen of Rose in Cookbooks
Lisa Yockelson's book "ChocolateChocolate" won the best book in the baking category at the IACP cookbook award ceremony on the evening of April 1!
As presenter of this category, along with my friend and fellow-baker/author Jim Dodge, now of the Getty Foundation, we had the great pleasure of announcing the award to Lisa and an audience of close to 1400.
Afterwards we celebrated with a bottle of champagne with our publisher Natalie Chapman (John Wiley).
Photo by Adam Schneider
A full list of award winners can be viewed on the iacp website http://www.iacp.com
Jan 12, 2006 | From the kitchen of Rose in Announcements
SUNDAY JANUARY 15 NY DAILY NEWS
watch for a great article by Isabelle (Liz) Forgang that's been scheduled for appearance in the NOW SECTION. it features simple tricks that chefs do to basic dishes that make a difference in the finished dish. home cooks can emmulate these tricks easily so that they too can cook like a four star chef.
The article features Daniel Boulud of Restaurant Daniel and his famous short ribs; Eric Ripert of Le Bernadin with a great fish dish, and Moi with a lilting buttercream. i know what my special "tricks" are but i can't wait to see theirs and plan to try them asap!
Dec 19, 2005 | From the kitchen of Rose in Happenings
my stepson michael and his wife frances had the good judgment to space their kids a few years and 6 months apart which makes it just perfect for a biannual visit to snohomish washington for each of their birthdays. elyse, who is just turning 6, was born right before christmas, and haley, who will be turning 10 was born in june. this also gives us the chance to experience two different seasons along with seasonal activities in such a beautiful location.
this years’ christmas visit started off with a request from the kids to make cookies. haley wanted her favorite: chocolate chips without nuts, And elyse wanted to try a chocolate fudge recipe that was in one of her books called “strawberry shortcake.” since it was meant for kids to make, i figured it would be quick and easy but when i discovered that we were 1/4 cup short of sweetened condensed milk, i decided to add 2 tablespoons of butter instead. frances told me they all preferred bittersweet chocolate so instead of using 1 cup of semi-sweet chips and 1 cup of milk chips called for in the recipe we used 2 cups of bittersweet chocolate chips.
we decided to start off with the chocolate chip cookie batter as it’s easier to shape after chilling so while it was chilling we could whip up the fudge.
it was great fun for all of us. the kids donned their aprons, chefs hats and potholders i had sent them 2 years ago, got up on their step stools, and were most adept at exchanging turns for every step of the process.
i wasn’t expecting to like the fudge because i’ve always found it to be too sweet and grainy but i have to say this fudge recipe, in all its simplicity, was absolutely fabulous. we all loved it so much it will be sure to become part of a family tradition.
Butter an 8 x 8 inch pan and line it with a piece of waxed paper
In the top of a double boiler, combine 2 cups of chocolate chips, preferably bittersweet, a 12 ounce can (1-1/4 cups) sweetened condensed milk, 2 tablespoons unsalted butter and 2 teaspoons pure vanilla extract.
Set it over simmering water and heat, stirring often, until the chocolate is completely melted and the mixture is smooth.
Scrape the mixture into the prepared pan and smooth the top so that it is even. Place it in the frig and allow it to chill and set for at least 2 hours.
cut the fudge into 1 inch squares and then keep it covered with plastic wrap.
Dec 12, 2005 | From the kitchen of Rose in Happenings
i found this photo of me as a little girl, taken back stage at city center after a performance of george ballanchine's "the nutcracker suite." it was the second annual performance of the ballet which is still performed at christmas time every year. i am ever grateful to my mother for having enrolled me in ballanchine's school of american ballet, which gave me the possibility of being in the nutcracker--the experience of being on stage in a magical performance no child would ever forget, either from on or off stage.
after each performance, my mother would take me to the schrafts around the corner from the ballet and i got to choose between a hamburger or an ice cream sundae. i was a disinterested eater in those days and my mother was delighted that i enjoyed these treats with such unaccustomed relish. but the delicious post performance celebration stopped abruptly after my soldier's costume starting getting too tight! ballanchine had one iron-clad rule aside from being able to dance in an acceptable fashion: if you could find a costume that fit, you were in. conversely......
in those days he was married to the beautiful prima ballerina tanaguil le clerk who tragically had just been stricken with polio.
i will always remember living for this brief moment of my young life in the rarified world of ballet.
Nov 28, 2005 | From the kitchen of Rose in Happenings
we should be across the street having dinner. a colleague of my husband's actually invited us. (it is a rare event that anyone is willing to cook for me.)
i brought a cake i'm working on though he said he was making a galette. we arrived on time to find his galette sitting in a warm oven. apparently after living in ny for 3 years he had never used the oven and it only seemed to have a light, i.e. the heat was coming from a light bulb. so i insisted on bringing the galette back across the street to bake in my oven. with an american type flaky crust it would have been pointless as the warmth would have caused the butter to leak out of the dough and loose all its flakiness. but the cookie crust of a galette is not flaky to begin with so I thought it was worth the effort.
to find out how i rescued this soft pie crust set on a pan that didn't fit into my quick preheat carousel microwave/convection oven (the soft crust loaded with fresh fruit that he was threatening to stew on the stovetop), read on!
Nov 05, 2005 | From the kitchen of Rose in Drinks
of all the substances, liquid and solid, that pass through the portals of my lips, coffee is the most sacred, i.e. the last one i willingly would relinquish. the funny thing is i'm not even affected by caffeine. i can drink a cup of coffee and go straight to sleep. so i don't consider my love of coffee an addiction but rather a passion.
Oct 25, 2005 | From the kitchen of Rose in Happenings
JENNIFER MACDONALD AND THE WINNING CAKE
I've always thought that september should be the beginning of the year instead of january. january is the quietist month after all the holiday hubbub, but in september new york wakes up from summer hibernation and is at its most event-full!
the top two baking related events for me this september were the beginning of an extensive celebration of ben franklin's 300th birthday in philly and the d.c. launch of my dear friend and colleague lisa yockelson's long awaited, exquisitely written, and magnificently published cookbook: "ChocolateChocolate." it seemed perfectly appropriate that lisa's event came on the heels of the ben franklin one as ben franklin is the muse of writers of all books. after all, where would be without his invention--the printing press!
the benjamin franklin event was held in the franklin institute science museum where many of the city's top bakers prepared desserts that will be featured on their menus during the year long celebration, with themes designed to honor him. only five of them, however, actually entered the official birthday cake contest. the winner was assistant pastry chef jennifer macdonald from the fountain restaurant at the four seasons hotel philadelphia who prepared a cake modeled after benjamin franklin's desk with realistically tinted wood-grained rolled fondant as the wood and feather pen, and green blown sugar apples so perfectly executed that two of the judges (dorie greenspan and i) thought they were real apples. the third judge, roland mesnier, former white house pastry chef, wasn't fooled for an instant as he himself is master of the rare art of blown sugar.
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