What a haul!
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I baked a Cramique. Its a traditional Belgium brioche which traditionally contains raisins(i googled it). Mine has chocolate chips . The recipe makes 2 loaves and has 5 eggs and 200 grams of butter. Lot of kneading and resting but the stand mixer handled it well. Over night rest in fridge then formed, second rise, egg washed, scored around the top and baked. I was going to freeze the second half of dough but enjoyed making the loaf so much made the second one. Recipe is from Turkuaz Kitchen by Betül Tunç. Its an amazing baking book which has traditional and modern recipes. A lot of classic French ones. I have baked 3 things from this book, and all were outstanding.
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The several items I listed for sale here last year were all part of it. Copper cookware, a perfect, like new Le Cruset oval Dutch oven, a bunch of small appliances (immersion blender, mixer, etc). A set of cornflower corningware.
I still have a number of bits I’m trying to get rid of. A number of silver-plated formal serving pieces. Almost all the ‘formal dinnerware’ (those old floral Wedgewood patterned and crystal glassware) was given away or tossed. Nobody wants this stuff anymore.
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That’s absolutely gorgeous! How did it taste? Do tell!!
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Light as a feather, buttery and not too sweet.
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I keep some excess bakeware in a Rubbermaid under my bed. Also some pans I really should donate but college for my oldest keeps getting closer… .
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Say it’s not so! College is getting closer??!!!
A friend came to help me put together a raised planter for my balcony, so I baked some peanut butter blondies as a bribe/thank you. Pretty good even though I forgot the vanilla…
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She’s a freshman in high school so there is time but some things I would declutter and donate are lingering so I won’t have to buy the same thing in several years
I used my birthday gift from my mil on a whole bunch of fat daddies cake pans I found at Marshall’s. Old pans which were my grandmothers are fine for starting out. When that time comes. Not in. A hurry for that
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I love the Fat Daddio quiche pan I just bought 10”
Overall I love USA pans, especially for Popovers!
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I’m a little obsessed with the classic lemon curd tart from sk. I’ve now made it with standard crust as written and gluten free crust. Gluten free took about 5 minutes longer to bake the crust
Sorry no pictures. Too good to take a photo when eating needed to happen.
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I wasn’t planning on buying new pans but there they were at $5 or so per pan. 3 six inch pans and 2 taller 8 inch pans later. . .
Impulsive buys are much nicer when someone else is funding it
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I love hearing about your daughters…starting high school is a big deal!
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I was thinking today … many are growing up not learning how to cook.
Most of us look forward to the Thanksgiving Day feast.
It’s taken me years of trial & error to finally get a little comfortable baking a turkey. (My gravy is still hit or miss)
I think there should be a Home Ec class for senior high school boys and girls to learn how to bake a turkey. Maybe have another recipe for the vegetarians to tackle.
I now love The Woks of Life method of cooking the turkey (always under 15 lbs) breast side down in the beginning. (Similar to Hazan’s Roasted Chicken recipe)
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Frosted brownies, from a mix, using the cakelike directions - add an extra egg - per my sister’s “secret” recipe everyone loves and comments on (she always shares the “secret” when asked). Her’s get baked in one 8x8 and are topped with canned frosting. Mine have homemade frosting and baked in 2 8x8 pans, one sprinkled with chopped pecans.
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Yearly plum torte 
Italian plums are much rarer here vs in NYC, so I have to work harder to get them.
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Holy cow. This might be the best one of these I’ve ever made. Not sure what was different …. Oh yes. I actually sifted the flour over the batter, as the recipe describes. Hmmm.
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Plum and Mascarpone Karpatka from Sift. I’ve had my eye on this recipe since I got the book and have been waiting for Italian plums ever since. I used most of them for my favourite plum and cardamom cake and had just enough left to make this.
It has 2 layers of choux and a rich mascarpone custard layered with plum compote in between. I added some cardamom pods to it, of course. It is barely sweet, but very rich. Right now, the choux layers have a crisp and chewy texture, but I am looking forward to them softening. I will probably make this another time with a simpler whipped cream and crushed fruit filling. I think raspberries would also be amazing. I’m not convinced the baking powder added anything to the choux. It was added with the flour and it bubbled up dramatically in the saucepan, so I’m not sure there was much lift left when it got to the oven. Anyway, it rumpled beautifully and is delicious.
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standby . . . bread heresy follows . . .
the recipe is the standard no-knead bread.
due to . . . . circumstances yadda yadda . . .
this loaf happened as follows:
flour, yeast, salt, water combined
dough hook knead 5 minutes
(oven light pre-lit ~15 minutes)
covered, stuck in the oven with light on, that’s just under 100’F
90 minute rise
out of the oven, left covered on counter while oven and baking stone came to 500’F
dough lightly degassed, cupped rolled into longish form
baked on parchment paper, covered, direct on the stone - 15 minutes
heated reduced to 425’F
baked 20 minutes until internal hit 200’F - (little overshoot from planned 190’F)
so, iffin you’re yenning for no-knead in three hours:
looks like
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