Rouxbe

Hey There,
Dawn here, from Rouxbe. Cannot tell you how happy I am that you liked the recipe. It is one I also make often for dinner parties for that same reason - it makes me a better hostess cause I can then relax and actually socialize with my friends!

For the record, not sure about the raw onions, especially because there are lots in the actual sauce. But if someone tries it and it is great, let me know.

Frozen Stock will keep for months in the freezer. I just used some that I have had in my freezer for 5 months now, and it was perfectly fine!
And don't worry the little bit of fat and particles won't affect the lifespan.

Hi Ryan
Thanks for your comments. To answer your question, the Greek seasoning that I use is not the one that you are referring to. Because, like you, I generally don't use something if it contains MSG. The Greek seasoning that I use, I buy locally, at a gourmet store. But I have seen it in many other stores, even Costco sells it. I would just check the label to see if it contains any MSG.

I have to say that I just tested pappadums in the oven, gas and electric, in the microwave and on my gas burner and they all worked beautifully. The reason Lisa had a problem in the oven was because she put them on a tray (this I know because she told me). Pappadums need the direct heat so they should go directly on the rack and not onto a tray. Also watch them, you may need to turn them. Turn the heat to 375° degrees, and let cook for about 30 seconds, you can even leave the oven open if you like. For the burner, you have to be quick and move them around alot. But they totally work and will give you that nice charred color that is almost like doing them over a grill. For the microwave, place onto a plate covered with a piece of paper towel and cook for 40 to 60 seconds. Generally pappadums cook quickly and are best (at least easiest) if you only cook a few at a time!

I had some leftovers of the Middle Eastern Couscous to which I added some steamed cauliflower (that had some yummy Parmesan on it), fresh basil and mint, some fresh fava beans that I bought at the market today, some oven dried tomatoes that I made yesterday and to finish it off I added some delicious Goat feta...yum! yum!

Simple, quick and satisfying!!!!

I totally agree with you that galangal and ginger are not the same thing - check out the drill down on galangal. Ginger is merely the best substitute as galangal can sometimes be hard to find.

This is a quick and easy Thai dish. Though generally Thai curries may not include tomato paste, it is a good way to add nice color without too much heat. If you wanted it to be more authentic and spicier you could substitute the tomatoe paste with panaeng or red curry paste.

Hi Nancy if you want to use the "contact" button at the top of the page (next to where it says "Hi, Nancy" I can help you out with this.

Thanks and Don't worry we will take care of you!

Cinnamon is something that I usually add to this French toast, at least when I serve it with maple syrup instead of the berry compote.

But I have to give you two points for that catch...thanks!

We often add these little tips in the Chef Notes, above the player to left.
CHANGE..."Notes" are now at the bottom of each text recipe.

Adding a cup of oats adds a bit of crunch to these already yummy cookies.

I tried an experiment with these cookies. I substituted one cup of flour for one cup of instant oats...I got oatmeal chocolate chip pancakes. Don't get me wrong they were delicious, but not that pretty.

For the best results keep the recipe exactly the same and just add 1 cup of oats and bake as usual.

These two ingredients are in the full recipe. They are merely mentioned in Step 4. But they are actually added in Step 2. Take a look at the full recipe and you will see them under, "Cooking the Meat". Hope this helps! Good luck.

Print/view recipe (which is the print icon), or "Step Recipe" to the right of Step 2 "Making the Crab Cakes, both say to Preheat oven to 325° F.

Good luck! These are delicious.

Once I start adding the liquid it really only takes me about 30 minutes, so perhaps these tips will help.

Before you add any liquid, be sure you sauté the rice with the onions until the rice starts to turn translucent, about 2 or 3 minutes. Thoroughly "coating" the rice, helps regulate absorption of the liquid.

Once you add the liquid, make sure to cook on low heat and allow the liquid to be absorbed between each ladle full of stock.

Lastly, not sure how "tough" the risotto was, but it is supposed to be served "al dente".

You can buy Fleur de Sel at specialty grocery stores and gourmet markets. Although these cookies are perfectly yummy with regular salt!

http://www.deandeluca.rouxbe.com/viewer/drilldown/150 This is a drill-down on "what is Fleur de Sel" and where to find it.

The best breadcrumbs to use for this recipe are dried, which also happen to be the easiest to find. Any Italian Deli and most Grocery stores will sell them. Or you could make your own.

You must flip with confidence, and in one clean motion. Also your plate (the flatter the better) must be bigger than your frying pan. But in the end you are right, practice does make perfect. Good Luck next time!

I love that everyone is so passionate about brûlée. I have to say that I agree with the last comment from Hugo. I also tend to judge restaurants by their Crème brulée. I guess I am a bit of a Crème brulée snob! Is that so wrong?

Hi Denise,

I love the food mill because I love the texture and resulting consistency for this sauce and many soups. For me, this is an important part to great cooking. True, you are pulling out some of the fiber here but you can get this from so many other sources. As an alternative, you could simply chop things up much finer and then disregard the puree or food mill instructions. You will be left with a rustic (chunky) but equally flavorful sauce. Thanks for the comment.

Joe

Sorry for any confusion. The ras el hanout is actually a separate recipe. It's sort of like garam masala, meaning a mixture of spices that is sold as such. But we also added the separate recipe just in case you wanted to make your own. Which is very easy and will keep for a very long time.
Here is the link for the ras el hanout http://www.deandeluca.rouxbe.com/recipes/53/

As for the tagine...there are two meanings for the word, one is the "pot" and one is the "dish" that is cooked in it. We chose not to use a tagine simply because most people would not have one.
We will do a video on it one day though, promise!

I can see what you are saying about missing out on the tagine. It does make the whole experience just a bit more authentic.

Thanks for your feedback! Glad you liked the recipe though.

This is great on ice. Just let it cool and then shake it in a Martini shaker with ice. Then pour into a large glass filled with fresh ice. Yum!

I also think that I would like it with evaporated milk as Mohamed mentioned.

As for making it spicier, it is a personal preference really. Make it once and you will then be able to determine whether you want it spicier or not. This one is more mellow to please the masses!

Hi Denise

A honey baked ham bone will work just fine. The soup may be a tiny bit sweeter, rather than smoky...but that's okay. Sometimes I just use leftover ham (from a baked ham) if that's all that I have when the mood strikes me to make this soup.
Just make sure the bone fits in the pot you are using before you get started. Good Luck! Let us know how it turns out for you.

This recipe is enough for at least 8 to 10 people. I know that it does take up a bit of room in the oven, especially if you don't have a big oven. So if you like you can half the recipe, to make a smaller batch.

And yes even though it is easy, it does take a bit of time. For me it usually takes 2 hours start to finish. But I am not working that whole time. In the end it's definitely worth it!

To answer how many pancakes exactly it makes I will have to make them for breakfast tomorrow...Yippy! I will let you know exactly how many I get.

I have made these pancakes with spelt flour instead of all purpose and they were still delicious. The texture was a bit heavier as it will be if you use whole wheat but they will still be great and even better for you. Bon Appétit!

Okay so it's the middle of the afternoon and I made pancakes!
Is that so wrong?

This time around I used 1 cup of plain yogurt and 1 cup of skim milk (cause that's what I had) and they were great. The yogurt makes them a bit puffier than the buttermilk, which is nice. I also used a hearty stone milled whole wheat flour instead of the all purpose and that was also a nice addition.

I used a 2oz ladle (same size on the video) and they were the perfect size. I was able to get 10 pancakes and everyone I served them to said that 2 pancakes was actually enough. These are quite a bit "heartier" than your average pancake.

If you flatten or pound the chicken before you cook it, it will certainly cook faster and as a result the dressing may not caramelize as nicely. Also, for a nice moist chicken it is probably better just to cut the chicken into smaller pieces, after you cook it and let it rest.

Of course you can pound out the chicken, don't get me wrong, you just won't necessarily get the same results. Good Luck!

Italian deli's are where I most often find fennel sausage. In most areas there are usually a few places that specialize in sausages and meats. I suggest phoning around to your local butcher or an Italian deli to see if they don't sell it or perhaps they might now where you could find it.

If in the end you cannot find any fennel sausage, then sure go ahead and add some fennel seeds. For this recipe I would only add about 1 teaspoon or so, to start with.

In bocca al lupo! (Good Luck)

Perhaps the cookies were left in the oven a touch too long.
I have made these cookies more than I care to mention and they have never turned out hard. In fact they are always soft and chewy. Be sure to bake them just until they start to get a bit of color. When done they almost look like they are under cooked, just a touch of golden on the bottom and a bit on top. Also be sure the oven is only at 325°F.

As for the sweetness, no one has ever said they are too sweet. They are chocolate chip cookies after all. But you could try using less chocolate chips if you like. Or try using bittersweet chocolate chips rather than semi-sweet, this will eliminate some of the sugar. http://www.deandeluca.rouxbe.com/viewer/index/75 "Which Choc. Chip to Use?

I hope this helps, we appreciate the feedback and would also like to hear if this has happened to anyone else. We only want the best recipes for you. Thanks and Good Luck!

You are totally right...In fact we should have put that in the video. It is a great way to finish fish or meat, that has been wrapped like this. Myself, I have the oven a bit lower at about 375°F.

I also, cook my fish to 135°F or 140°F, but just want to point out to people that this is medium. So if you like your fish fully cooked in the middle, cook until the internal temperature is 160°F.

Come on. Give it a while. These are super. We served these to crew in the film industry when catering. Easy and delicous.

How to tell when crème brûlée is cooked. First off I am glad you liked the flavor of the brûlée. As for the consistency, crème brûlée is a bit more runny then say... crème caramel. It's more like a pudding. You must give it a bit of a shake test to see if it is done. I use tongs and give it a bit of a shake to see how the brûlée moves. It should not look runny in the middle, rather the whole thing should jiggle a bit.

Even myself, I have made crème brûlée about 500 times and every once and a while I haven't let it cook quite long enough. Sometimes the oven may have been off a few degrees, or the water bath wasn't as high as usual. Really I don't sweat it, as the flavor is still delicious. Once you make this dessert a few times you will know when it is done.

Perhaps next time leave it for 2 more minutes and see what kind of a result you get. Just try not to over cook the crème brûlée (well maybe just once over cook it and then you will know why i say this). Also check you oven temperature.

Good luck, hope this helped!

Make these cookies and make them fresh, so the chocolate chips are still soft.

I showed up to an appointment the other day with a big plate of these and you would have thought that I bought everyone a car. What a great feeling!

If stored in the refrigerator after opening Tahini will keep for months and months. AS for buying it in larger quantities I agree, smaller quantities are usually better. With all nut butters it's best to buy them fresh and use them up sooner than later. But fear not, tahini will keep for a very long time. Just a suggestion, try using some of your tahini to make a dressing, it's really very good.

The sauce becomes a peppercorn sauce from the peppercorns on the steaks. The steaks help to make the sauce so it ends up being a peppercorn sauce by default.

As for the ingredients being confusing you were right, a few of them were in the wrong spot but they have been corrected. Thanks for pointing that out!

The butter needs to be actually melted (in a pot, or microwave and not just left at room temp.). This is what makes the chocolate chips pop out. Refrigerating them is a good idea as well (as you did). Next time try melting the butter, let it cool and then proceed.

These really are yummy cookies I make them all of the time. In fact I always have a bag in the freezer just in case.

Good Luck!

This recipe is delicious even if made ahead. Polenta holds really well and there are even tips in the recipe for making it ahead of time.

When I lived in Spain the Tortilla was always room temperature. Sometimes it was warm, but mostly because I couldn't wait that long.
I say try it both ways warm and room temperature and stick whichever way you like it better. For me I like it closer to room temperature. But not the next day...it's always better the same day.

The brining can be done 1 or 2 days in advance and yes the pork tenderloins can be seared ahead and then refrigerated. Just bring them to room temperature again before cooking them in the oven.
I don't think I would make the sauce ahead, as the apples and onions would suffer a bit. But you can slice the onions, but I would wait to slice the apples.
The polenta is a good one to make ahead. If you go to the recipe for polenta there are even tips for making it ahead.
The green bean recipe also has tips for making them ahead. You can blanch them and place into an ice bath and even prepare the mise en place for them.
I am all for having fun when guests arrive so I hope that helps.

Thick Greek yogurt is the best but straining the yogurt is a good idea. I have also had to do this a few times. Yogurt that is less thick also has less calories so that is good. I am currently in love with a Greek yogurt that is so thick it is like cream cheese...yum!

Whenever I have time I make fresh. Check out the Ras el Hanout, which is a spice mix I love to make. It does involve a lot of spices but it's really nice. but when I do find myself short on time I sometimes don't mind using healthy, msg free, good quality spice mixes...and there are many of them. Just read the ingredients before buying.

The butter is melted but it did sit at room temperature for a little while.
Just as long as the butter is not hot.
I usually forget to melt the butter in advance so I end up melting it in the microwave and then I pour it into a large bowl and let it cool for a few minutes. Then I add the sugar and put the whole thing in the fridge for about 15 minutes before I begin.

You know I am not quite sure about courgettes. Perhaps they would work. They would sure be pretty. Next time I make this I will give it a try. If you try it please let me know if it worked for you.

This recipe uses less butter than the typical spinach pies, but that is a good tip. Although I do seem to get a pretty crisp bottom without it...perhaps it's just that I don't like to clean my cooling rack after I use it to bake with...heheh.
Thanks for the tip.

These tomatoes are�different than sun-dried tomatoes as they are not dried as long,�leaving them a bit "meaty" and juicy inside. You could cook these tomatoes longer and this will dry them out and concentrate their flavor, making them more like sun-dried tomatoes.

It all depends what you are using them for I guess.�The great thing about this particular�method is�the tomatoes�can be served as is. Unlike sun-dried tomatoes, these tomatoes are great served as a side with grilled chicken, steak, pork...and like sun-dried tomatoes they are even good tossed in pasta.

You can definitely use a mortar and pestle. the spice mill I use is actually just a $10 coffee grinder. But a mortar and pestle would be just as good, if not better.

This tart is pretty good the next day. But it does loose a bit of it's charm. When first made (same day) it is a bit more airy and softer. It can definitely be made in the morning or in the afternoon for a dinner party and it will be just fine.

Recipes that use baking soda for leavening always have an acid somewhere. It might be obvious, such as vinegar, lemon juice, sour milk or buttermilk. But the acid could also be hidden- for example honey and molasses are acidic.
For our recipe we used brown sugar which has molasses in it.

Where to buy fennel sausage in Vancouver? There are a few places that I know of. Santa Barbara on Commercial drive, and a few other Italian delis. But probably the best place to get them is European Meat Market at 540 Victoria Drive, because I believe they are the suppliers to the delis.

The gentleman that owns the Butcher is very friendly and the pricing are quite good. Hope that helped, Good Luck!

Indeed they are all the same. They are all just sugar that has been crushed into a fine powder. There is usually a very small amount of cornstarch added, to prevent it from clumping. You may also need to sift icing sugar before using.

Yes for potatoes a "ricer" is the best. But when cooking for 12 people it is a bit overwhelming. Believe me I should know, each time I am in charge of making the potatoes I use a ricer, but I curse myself each time as I squish those potatoes through that little ricer...there I am hot and flustered thinking..."why oh why, did I not use a masher".

So yes, a ricer is better but when cooking for so many, go ahead and use a masher.

Also, a nice combo for potatoes is half mashed potatoes, 1/4 sweet potatoes and 1/4 yams. If you want to get really fancy you can add a head of roasted garlic.

These pans can leak, which is why we suggest not using them for this torte. You could wrap the bottom of the springform with foil, I suppose, like you would do if you were making a cheesecake.

But we have always had much better success, with this particular recipe, when we used a regular, thick cake pan (preferably one that is non-stick).

The oven temperature should stay at 350° degrees for the filling. We have tested this many times and it seems to be a good temperature. The last 6 times I have baked it, it has only needed 1 hr. 15 mins.

This has also been tested by a few of my friends, and they also only baked the cheesecake for 1 hr. 15 mins. I have had the pleasure of eating those cheesecakes and they were perfect.

If you like a cheesecake that is more dense, you could bake it for a bit longer.

This delicious liqueur, otherwise known as black current liqueur can be found at most liquor stores. It will be in the same section as other liqueurs.

Ribena or any other black current concentrate, can be found in some of the major grocery stores. I actually buy it regularly at Costco. Same great taste as the liqueur only it's a 1/4 of the price (and of course no alcohol).

If you cannot fine either, you could just add a bit more orange juice. You will not end up with the same result but it will still be very nice.

Many people use a hand blender to mash potatoes (including half my family), but there are also many people that say you should never use any kind of blender to whip potatoes.

Here's were I am going to give you a little of Rouxbe's philosophy, well...at least some of my philosophy...Do what makes you feel good! There are a million ways to do things. Some perhaps are better than others, but generally if it makes you feel good and you are happy with the end result then no one should care how "you" do it.

There are many people in the cooking world that "cannot believe, how someone made this or that" but honestly, does it really matter. The fact that you are in your kitchen cooking and not ordering out is what really matters.

So go ahead and do what makes you feel good and if you hear something or see something down the road that makes you re-think "your way" then you can try it...if you like.

If you cannot find chipotle peppers where you live, you could order them online. If you buy the ones in a can, they will last you for a very long time.

You can watch the drilldown called "What are Chipotle Peppers?", to see how to store freeze them.

As for substitutions, you could try a jalapeño for heat and a bit of smoked paprika for that smoky flavor.

If you must omit the white wine then I think you should just deglaze the pan with a bit of chicken stock. The white balsamic might be a bit too much....but you could certainly try it.

This recipe needs to be cooked in a non-stick pan, with rounded sides.
It is mentioned in Step 2 of the video, but I will add it to the text recipe as well. Thanks so much!

We have made this for years and never used sushi grade. Of course it certainly would not hurt, it's just not necessary.

Depending on the size of the shrimp (e.g. http://www.deandeluca.rouxbe.com/viewer/drilldown/120), yes... you will need more time. Calamari cook very quickly. When people ask me how long things will take, I usually just say "until they are done", meaning... check them. Just take one out of the fat, cut it open and it should be cooked through. Good luck. Let us know who it goes. D

The olives for this recipe are listed in Step 3. I know we do things a bit differently here at Rouxbe. We list the ingredients as you prepare them.
We try and break things up so you can just focus on what you have to do for each individual step.
Hope that helps....so glad you like the salad! Yeah!

Translated, Saltimbocca means "jumps in the mouth". It is a popular dish in southern Switzerland, Italy, Spain and Greece and can be made of veal, chicken or pork, lined or topped with prosciutto and sage. This dish is also occasionally topped with capers depending on individual taste.

And yes, the Orzo and Rapini make great side dishes and can be found in our recipe gallery.

You are correct that most recipes just let the butter come to room temperature, but melting and cooling the butter gives these cookies that extra touch. I have tried making them without melting the butter and they are still good, but they are just that much better when I melt the butter. It adds a bit of crunchy-ness and chewy-ness at the same time.

It's up to you though, try experimenting and see which way you prefer it.

Thanks dawn

Tossing the carrots halfway through cooking is done because the tops of the carrots tend to dry out as they roast. If you toss them halfway through you redistribute the glaze which helps them cook more evenly and also helps keep them more moist.

I am a big fan of tossing things halfway through the cooking process, it is often what makes the difference between something that is good and something that is just that much better. The finishing touches!

Caramelized onions keep for quite a few days in the refrigerator.

Though I have never frozen them before, I am sure they would freeze fine, as all of the liquid has been cooked out of them. I suggest freezing them in smaller batches so you can use as much or as little as you like.

I am making this right now, to investigate what might have went wrong for you. I have made it many times and never had a problem. Glad to hear that you still ate it...thank goodness for ice cream (ha! ha!). Together we will figure this out for you.
Stay tuned!

A specialty store is usually your best bet, but many stores are carrying more exotic vinegars these days.
Best bet is to phone around before you go out, to see if any stores carry what you are looking for.
Italian delis, small cheese shops and local healthy food type stores tend to carry things like this.
And of course there is always the online world where all of this stuff is available...though you are probably like me, when I want it...I want it now.

I baked the torte against the video and the text, using the exact same equipment...right down to the wooden spoon, and it was perfectly baked after 24 minutes. I made notes as I went along to try and figure out why it didn't work for you.

Here are some thoughts I had:

Oven Temperature - is it correct? Surprisingly, ovens can be off by quite a bit.
Was your oven preheated?

As for the ingredients, precise measuring is key. It's one of the places where things can easily go wrong.

Also the the quality of the chocolate is important, you'll need a dark chocolate (one that is at least 54% cocoa mass)?

As for the sugar not fully melting, mine didn't either and it's perfectly fine. I did let the chocolate/butter/sugar sit for about 5 minutes or so before I started adding the eggs, of which, I added one at a time, using a wooden spoon.

I say, don't give up. Try it again, because having eating this last night for dinner, reinforces how delicious this torte really is. Good luck and let us know how it works out for you.

Hi Olivia,

First of all, thank you for your support and for bringing this site to our attention. To answer your question, we did not authorize this blogger to use our content, nor are we in partnership with them. We appreciate people blogging about us, so much so that we have made part of our site embeddable. If people are going to refer to our content, we would appreciate that they credit us and follow the Terms of Use as posted on our site (http://www.deandeluca.rouxbe.com/toc). It's a shame if people mis-use the content on our site, as part of our proceeds go to feed hungry children.

Rouxbe is definitely working to support other languages. Our goal is to teach skill and techniques to people around
the world, and to help them become better cooks.

Thanks again,
Dawn

Hola Olivia,

Primero que nada, gracias por tu apoyo y por informarnos de este sitio. Para responder a tu preguna: Nosotros no autorizamos a este blogger el uso de nuestro contenido, y tampoco estamos asociados con ellos.

A nosotros nos gusta que la gente nos incluya en sus blogs, tanto que parte de nuestro sitio puede ser copiado para estos propositos. Si la gente va a hacer referencia de nuestro contenido, osotros esperamos y agradeceriamos que se nos acreditara, y que se siguieran los Terminos de Uso que estan publicados en nuestra pagina (http://www.deandeluca.rouxbe.com/toc). Es un pena si la gente mal usa el contenido de nuestra pagina, sobre todo porque parte de nuestras donaciones son dirigidas a alimentar a ninios en el mundo que carecen de alimentos.

Definitivamente, Rouxbe esta trabajando para lograr el uso de otros lenguajes. Nuestro objetivo es enseniar habilidades y tecnicas a la gente del mundo, para que asi se vuleven mejores cocineros.

Gracias nuevamente.

Dawn.
p.s. I had Sergio one of our camera men translate this for me... thanks Sergio.

I was lucky enough to try these and they were delicious...if only I had some right now, I would be so happy!

I have to say in this case the dish is already flavorful enough. Also the texture of caramelized onions would not lend itself as nicely as the sauteed onions do.

That being said, no one is stopping you from trying this out. But I say save your caramelized onions for something else...like inside a panini or with grilled pork or chicken.

In fact it freezes quite well. I like to portion it into 2 or 3 tablespoon portions first. I line a baking tray with plastic wrap and portion the pesto and place each portion onto the baking tray and then freeze it.

Once it's frozen I then take all of the portions and throw them into a ziploc or in to a vacuum pack machine (removing all of the air really extends its freezer life).
Pesto if stored properly will keep for months in the freezer!

I recommend a semi-sweet or dark chocolate (at least 54% cocoa mass). I tend to use a dark chocolate myself. I have never tried the Extra Bittersweet and I think the 100 percent might be a bit too strong...(but that's just an educated guess).

Good Luck with the Torte...and just remember to be accurate with your measurements, this seems to be the place people tend to run into trouble with this torte.

It is delicious though, I have made it many many times!

Just made this soup for lunch and it was awesome! Totally recommend it. The only thing I added for my personal taste, was a pinch of crushed chilis during cooking and reduced the amount of rosemary by half (only because I find it a bit overpowering at times - again just my personal taste). Otherwise the soup was great. Also added a touch of freshly chopped basil to garnish at the end with the goat cheese.

The addition of goat cheese, the texture and the flavor were all delicious. Will definitely make this again. YUM. Thanks for the great recipe.

You can use Walnuts or Almonds instead. I even know of someone who uses cashew nuts. It it not "classic" way to make pesto, but that never hurt anyone. The flavor of course will be a bit different but not much. In fact many stores that make pesto and sell it, actually use almonds instead of pine nuts as they are cheaper...read the ingredients.

The stem of cilantro (coriander) is a good substitute. I also have trouble finding the actual root of coriander...but I have good results using the stem of cilantro in place of. Are you able to find the other ingredients....where are you located? Here in Vancouver I know of a few places to find the other ingredients.

If frozen this stock will keep for several months. If you refrigerate the stock it will only keep for a few days or so. It should also be brought back up to a boil when used in whichever dish you are preparing.
Freezing the stock is really the way to go, if you have the room. I like to freeze stock in flat packs for easy storage.
This is a Drill-down on "freezing stocks" http://www.deandeluca.rouxbe.com/viewer/drilldown/31 just cut and paste this URL and wathc the video...if you like.

Love it if you would share your baked morel and garlic mashed potato recipe as I'll give it a try for sure and I'm sure that others would to. Why not enter it into our Test Kitchen?

Size of the ramekins may have made a difference, but there are many other factors that it could have been.

Maybe read the message I posted earlier called..."Cooking Crème Brûlée".

As for the orange zest, perhaps just use a bit less. It is supposed to give you a hint of orange flavor. However, you can omit the orange zest all together if you like.

Sound delicious...I love lamb, tomatoes and to top it all of with Moroccan spices...yummy!
I will see what I can do.

In the mean time we have a recipe for Ras el Hanout http://www.deandeluca.rouxbe.com/recipes/53

By the way where was it you had this great meal?

Happy to hear your cookies tasted good, but sorry to hear they were a bit hard for you.
It maybe sounds like they were just baked a bit too long.
Just a few questions, did you spray or line your cookie sheet with something? And how "raw" was the batter when you originally wanted to take them out of the oven? Also, did you refrigerate the dough before baking the cookies?

Try not to give up on these cookies, they really are delicious...I suppose there are worse things to have to experiment with hey! Good Luck

Tamarind concentrate is much stronger than the brick of tamarind (the one you soak). Good thing you realized this before you made the Pad Thai, thanks for pointing that out...great tip.

Medium sized noodles will also work fine, if you cannot find the larger size. In fact some restaurants only use the medium size.

Finding a good Asian store in your neighborhood is also a great idea. When I really started to get into Thai food I found the ingredients hard to find, so I called all of the local Thai restaurants and asked them where they bought their ingredients. I now have several stores to choose.

Try calling your local Thai restaurants.
They get the ingredients from somewhere, so just ask and maybe they can tell you where you can buy them in your area.
If not maybe they can sell you some.
Good Luck!

Just updated the recipe. Thanks for catching this.

Leftover marinade will keep for quite some time. I have had some in the fridge for weeks before and it was perfectly fine.

That is why this recipe makes more than enough because leftover keep so well. That and the fact that the marinade goes well with almost any protein. Enjoy!!!

Really they're the same depending on different regions of the world. In North America, cilantro
usually refers to the leaves of the plant and coriander refers to the seeds.

Answer to question: In the recipe 1 cup fresh cilantro refers to 1 cup coriander.

You can use both in this recipe. To make it even quicker feel free to buy broth and chicken for that matter. Making it a quick and easy recipe.

I can still taste how delicious it was. Went to a friends house for dinner last night and they made this lamb. It was really so good. They served it with the gnocchi which went very nicely. http://www.deandeluca.rouxbe.com/recipes/117/preview

You can use other oils. Peanut oil just has a higher smoke point (which just means you can bring it to a higher temperature without burning it).

However, canola, vegetable, or even grapeseed oil will work fine. Just make sure you don't go past 375° D.

When baking, it is usually best to bake things right away. With things like cookies etc. it is fine to bake in batches, but with cake batters it is really best to bake them as soon as you mix all of the ingredients together as there is some chemistry happening here. Ingredients will start to react immediately. As a result, if you wait an hour or so on the second batch, the batter will be very different in composition.

You'd be better off buying a second pan or baking a larger cake in a 9X12 pan, then cutting it half to layer and ice.

Great ideas. Nice to see creative energy going into recipes. Once you learn the fundamentals, this is when cooking becomes really fun.

Thanks for sharing.

It is possible to use active dry yeast...just let it dissolve before continuing on with the recipe.

Technically the "instant dry yeast" we used did not have to be dissolved first in the water. It could have been added directly to the flour. However, "active dry yeast" does need to be dissolved first in lukewarm water.

Good Luck! Wish I was having this right now!

I have had this sauce with Rib Eye steaks and it was very good. Big flavor that lingers in your mouth.

Yes you can substitute with fresh chilies, or the small dried chilies. You will just have to use less as they will be quite a bit hotter. Try using just a few at first to see how hot it is.

This may alter the color somewhat but in the end it dish will still be delicious.

Just to clarify...you are right, the water that gets added for the bain marie, should be very hot or boiling. But once the brûlée starts to cook inside the oven, the water should not be boiling. The water merely surrounds the brûlée with gentle heat, so it cooks evenly, and doesn't curdle.

Thanks for the blow torch stories! Have a great day.

You sure can use apple juice instead of apple cider. The cider just gives the cobbler a bit of a richer flavor...but the apple juice will work just fine.

the type of honey you used should not really make a big difference in excess liquid, just flavor.
Perhaps the reason maybe you had some leftover liquid could be the water content of the apples. Also, did you let it sit for about 30 minutes after the apples came out of the oven.
This is when they soak up most of that excess liquid.
Glad to hear you like the flavors.

Pork tenderloin would work just as well. Even chicken, or tofu. Really the flavors in this dish are so big you could even make the dish leaving out the meat or tofu, and serve it with a nice piece of white fish.

If you cannot find tomatillos you could substitute with tomatoes. However you will no longer be making salsa verde (verde, means green in Spanish).
You could also try roasting the tomatoes, like in the Salsa de Molcajete
http://www.deandeluca.rouxbe.com/recipes/234

Did you know, that light soy sauce is saltier than dark... Hmmmm. :)

Yummy yummy....and yummy!

As we usually can't wait more than a minute to eat these, the paper towels seems to work.

But, you are correct, it is a good idea to drain on a cooling rack, placed over a plate. This also works well if you want to keep the fish warm in the oven as you fry it (if doing it in batches). The cooling rack keeps the fish from going soggy.

Thanks for keeping us on our toes!!!

Moist and flavorful...with chocolate added :-)

With or without the added chocolate, this was very good. The whole loaf is now gone!

Used the food processor to make a big batch of this. I made 6 x's the recipe and it worked out fine. It was not quite as smooth perhaps but no one would ever be able to tell.

I still used the mortar and pestle to grind the spices and I chopped everything up a bit, as the food processor can't do it all.

I now have about 10 panaeng paste packages in my freezer. I used some the other night to make dinner for friends. It took me 10 minutes to whip up some delicious pork panaeng. http://www.deandeluca.rouxbe.com/recipes/202/preview They were impressed...that's for sure.

I have never used chocolate chips, but if they worked for you then super.
Maybe try using a high quality chocolate just once, to see if it makes a difference to you.

Glad to hear you like the torte!!

Okay, if you have a favorite Rouxbe recipe and you'd like to find a great wine to go with it, simply post your recipe here and our community might be able to help you out.

To link to a Rouxbe recipe, go to the "Preview Video" of the recipe you'd like to pair, then cut and paste the address from above it, directly into your forum discussion thread.

Share your dinner ideas here. Who knows, you might inspire someone to make the same thing.

Always on the look out for a new cooking tool. What's your favorite gadget?

How about frozen grapes. They are like candy. Try them out. If you have a sweet tooth, they are a great way to satisfy the bad sugar cravings.

Just curious.

Dawn, co-founder of Rouxbe.

I share mine with my partner Joe (co-founder of Rouxbe). Picture 8 gallons of deep fryer fat pouring out of our mobile kitchens and running across a parking lot where we fed 170 cast and crew during our past lives as film caterers.

Anita Stewart's Canada is all about culinary stories. Why not share some of your own with other readers.

Share stories, experiences, challenges, and recipe triumphs. Or just chat with other Anita Stewart fans across the country. Across the world.

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Would consist of roast chicken...that was first brined (of course). It would be perfectly cooked, crispy and golden skin, with moist and tender meat.

It would be served with some kind of roast potato. The vegetable, I am not sure about, maybe some corn, but really if it were my last meal I wouldn't really be so concerned with eating my veggies :-)

As for the drinks...let's fact it, there would be several, but not so much that I couldn't enjoy my meal.

Desserts would also be plentiful, though I am more of a savory person than a sweets person. I would just have many desserts and have a few bites of them all.

Some time would have to go by after dinner so I could also enjoy a nice piece of goat cheese and a big old Irish Coffee. Yum....Okay after all this, I will be ready for a long "nap" anyways!

Made these last night for friends and they were very good. I used black pepper Boursin cheese, which went very nicely. I also just happen to have some fresh pasta sheets, which I used instead of the wonton noodles.

I served the ravioli's as an appetizer with a nice white wine...yum...thanks Liz!

The difference between choc. chips and chocolate bars is that many chocolate chips, especially the more mainstream commercial brands, are made with less cocoa butter so that they retain their shape. So when melting them, the result is not always as smooth.

Sounds like you are using good chocolate though, so you will be okay (do you have any for me :-)
Below is a link from a blog that talks a lot about chocolate. Good, short facts and questions by David Lebovitz.
http://www.davidlebovitz.com/archives/2007/11/chocolate_faqs.html

Just keep in mind that this dish is pretty fairly rich. So you may want to serve it with something a bit lighter as well...of course this is just a suggestion :-) Hope you enjoy, good luck. dawn

This dish is fantastic, Tony made this for us and I was surprised by how well the different flavors and textures came together...so yummy!

I put my herbs in a jug or large measuring cup, and then place a clear plastic bag over top of them. This seems to work really well, especially for parley and cilantro.

The comment from Hanna also sounds like it would work very well.

Except I like chicken liver pate...other than that, liver makes me want to never eat again. I remember it as a kid...I used to have to have "just one bite"...that one bite would be in my mouth for hours, I just couldn't force myself to swallow it...yuck!

It is interesting to see the things that people don't like, thanks for sharing.

Sorry, forgot to say that I fill the jug with an inch or two of cold water. I also change the water every few days. Also when I put the bag over the herbs, I sort of fold it over a bit so it is a bit snug around the jug.

You are most welcome Khaled, it is my pleasure. I usually put them in the front of my fridge, not too close to the back, where it can sometimes be too cold. I used to put them on the door, but I find the top shelf to be the best.

Recently I went out for lunch and dinner all in the same day. It was one of the more depressing "food" days I have in a long time.
First off lunch...made a reservation for 13 (well in advance), we showed up and they looked surprised, oh great! They quickly pull together some tables, of all shapes and sizes. Then when I ask for another table they say, "oh, that's for customers"...ah hellloooo! what am I.
Anyways the food was not that great and when I walked through the kitchen to go the bathroom (yes that's right when I walked through the kitchen), I was horrified to see how dirty it was. I actually looked away and just kept walking, unfortunately we had already ordered.

Wow sorry I am rambling...sorry, let's just say lunch was disappointing.

Now on to dinner. Went to a restaurant that we have been to several times.
Let me keep this part short by saying, WE WILL NOT GO BACK!!!!!!

So my question is this...when you go out for dinner are you generally more happy or more disappointed in your meal?

Going to make it this weekend and will let you know how it was. I even already printed out the text recipe.
It looks really yummy though, thanks.

This is my advice. I don't think they will caramelize very well once frozen...just too much water.
I do however, know that caramelized onions freeze quite well, as most of the moisture has already been cooked out.
Good Luck!

If you can't find tomatillos you can substitute with green tomatoes. Add a dash of lemon juice to compensate for the lack of tartness.
You could even use regular plum tomatoes and a dash of lemon juice.
Even cape gooseberries would work, as they are related to tomatillos http://www.deandeluca.rouxbe.com/drilldowns/220.
Not sure that the color would be that pretty though.

Many enchiladas are made using red salsa, so you could even try Rouxbe's salsa borracha http://www.deandeluca.rouxbe.com/recipes/232/preview

Thanks Jason, not sure why that happened, but thanks to you, it is now fixed. Looking at the recipe right now makes me hungry. I think I might actually make this for dinner tonight, so thanks for the inspiration :-)

I agree with you Tara, somehow it seems a bit more acceptable if the food is really good. At least if you don't look around around that much that is.

These types of restaurants must thank god for the lack of food inspectors!

Just made this...and it was great. A few things I will point out, one is that I made it at 9:00 am for lunch here at Rouxbe, and I couldn't help but eat it, so that's has to be a good sign.
At first I thought I might not like the spelt, but in fact when mixed with everything else, turns out I did.

I also couldn't believe how many almonds were in the recipe (I made a big batch)...but it was the perfect amount.

This is definitely a healthy and nutritious salad, can't wait for lunch.
Just one more thing...don't do as I did, and add the goat cheese too early. I think it is best to add it just before serving and make sure to just fold it in lightly. Oh ya, and I also added some feta and a bit of fresh mint. Other than that I did the recipe exactly as it was.

Thanks for another great recipe Divina!

Marinated for a few hours then grilled on the BBQ - served it with a spinach salad. It was delicious!

You could simple omit the sherry (though it does add great flavor), or you could use Madeira, white wine, or a splash of port at the very end.

Here is a recipe for Greek seasoning:

1 1/2 teaspoons dried oregano
1 teaspoon dried mint
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried minced onion (or onion powder)
1/4 teaspoon dried minced garlic (or garlic powder)
Optional ingredients:
dried rosemary
dried lemon peel
salt and pepper

Pear and Pork are definitely friends! In fact all three - brie, pork, and pears are friends, so that sounds like a winning combo.
Let me know how it turns out when you try it.

There are many names for this ingredient. I think you are fine to use your "crushed red pepper flakes". I used crushed chili flakes and I believe they are the same thing.

I have bought red chili flakes before and they were basically the same thing as the chili flakes that I had used in the past.

They are the kind that come in a shaker in a pizza restaurant, which are usually just a mix of various seeds from chilis.

Which ever chili you use, don't worry, they are not the main event to this marinade. In fact, you could even use a bit of cayenne pepper instead, if you wanted.

If it is the dough you are referring to, try putting it in the fridge for about 15 minutes or so. It is very hot out today, so perhaps it has melted a bit.

I am here if you need anything....good luck! dawn

I also have a mandolin, but I rarely use it. Unless I am making french fries and that also is very rarely (even though they are one of my favorite foods). I have to say though, when I do use it, it does the job well.

One of the tools I have that I never use is a chocolate scraper...makes curls etc. never used it.

I'll tell you one tool I use the most...my wine opener! ha ha...best tool invented!!! :-)

Yes believe it or not....less chocolate chips. After reading the comment above, I tried them again and used less brown sugar and 1 cup less chocolate chips....and they were sweet enough.

So thanks for your comment...I have even adjusted the recipe. For those that still can't get enough chocolate chips, go ahead and use 2 cups...really no one here has ever said...no no more chocolate :-)

This plays such an important role, not only in wine but in food as well.
I am sure it is the reason things taste better, when one travels or buys things from local farmers markets.

What is the difference between Pinot Gris and Pinot Grigio. Is it simply that one is from Italy and the other from the U.S.? And if so why are they called two different things?

Either way you say it, I do like my Pinot Grigio. That being said, I have also tried some Alsatian Riesling, that I thought were really nice.

This is not my recipe, but i would say to go ahead. I almost always put my cookie batter in the fridge for at least 30 minutes before baking the cookies.

Usually people try to add all of the cheese at once, the trick is to add it slowly and mix in each bit before you add another small handful.
A few more things to think about:
- grated cheese is easy to evenly incorporate
- well-aged cheese melt and blend better
- make sure you either have the heat off (or very low) once you start to add the cheese
- don't over mix the cheese once it is added
- sometimes add a splash of white wine or lemon juice can fix a split sauce (if it goes with the dishes flavors that is)

So glad you like them. I have to say they are one of my favorites as well. I have nicknamed them "French Tacos"...

I love to make them for people, just to see the look on their faces when they bite into them. Everyone is usually around when I am assembling them and they are always so surprised as to how easy and tasty they are.

You could leave it out all together, especially since there is chicken stock already. You could also add a teaspoon or so of white wine vinegar for the little punch of acid, which is what the white wine would have done. All in all though, I think you would be okay to leave it out.

I do believe that is how this appetizer is typically served. It does make it easier for guest to eat. I also like that you trim off the excess fat, because it can sometimes be too fatty for me. Of course, this does depend on the prosciutto itself, and where you buy it from.

I had some wild Boar prosciutto recently that was amazing....you could eat it like candy.

Hope you have success entering your recipe. We will look into the problem you were having.

Have a super day, dawn

If you are making the full recipe for the stuffing (which is for about 10 to 12 people), then I would suggest about 1 1/2 to 2 cups of cooked Italian sausage and about 1 to 1 1/2 cups cooked mushrooms.

The mushrooms need to be sliced and cooked in advance as they loose too much water. As for the sausage (which sounds yummy), I would remove it from the casing and then break it up to fry it. I think you would need about 3/4's of a pound of raw meat, and about 3 cups of raw sliced mushrooms.

Hope this helps! Let me know how it turns out...

Thanks for all of te great info Beth. Very interesting. Can't wait for some of those recipes...good luck with your move :-)

There is really no difference, they are both deliciously flavored liquids. Short stocks are usually cooked for a shorter period of time with the ingredients being cut smaller, so you can extract more flavor in a shorter period of time.

You can absolutely use water to make a short stock. We used stock as our liquid just to show that it is a great way to enhance a store bought stock.

I usually always use stock to make my short stock just for that added layer of flavor and richness. But again, water will work just fine.

Well Terry, I don't see the same mistake, it says Prosciutto...just kidding, I just changed it. Thanks again, 3 strikes and you should get a prize or something hey!

I make this quite often now, it really is delicious.
Just curious Jole do you use fresh breadcrumbs or dried, or does it matter? I think breadcrumbs would add nice texture to this, thanks!

Hi Mike

I believe the answer to your question is no. I think for deglazing you might "get away" with it, as there is not the drastic temperature change from hot to cold, which is what seems to cause the dishes to break or worse, shatter into a million pieces.

But just to be safe I would say DO NOT use your glass baking dishes on the stovetop.

Below is a direct quote from the Pyrex Website:

* NEVER use on top of the stove, under a broiler, in a toaster oven, or place over oven vent or pilot light.
* AVOID severe hot to cold temperature changes, including:

* DO NOT add liquid to hot dish
* DO NOT place hot dish or glass cover in sink
* DO NOT immerse hot dish in water
* DO NOT place hot dish on cold or wet surfaces
* Handle hot ovenware and glass covers with dry potholders

Hope this helps! dawn

400g of mashed bananas is equivalent to about 3 large bananas (don't forget - very ripe). And 100g of butter is equivalent to just under a quarter of a pound or just under 1/2 a cup (1/2 cup less 1 tablespoon).

Good luck.

Hi Tom,
I am with you on the bigger bottles needed some help to pour out.
I own one of those oil dispensers as well…actually two, however, they are both darker, ceramic bottles. They are much more “user friendly” indeed, just keep them in a cool dark spot…or at least not to close to a lot of heat…and certainly not on top of the stove.

Clear glass olive oil dispenser can be used as long as they are fairly small (no more than 2-3 weeks worth at the most).
For this amount of time the olive oil should be just fine. It
will not be comprised from the small amount of light and oxygen.

Just be sure to wash out the container now and again.
And as a wise man once said, “if it keeps a good thing at arms length, than go ahead and use it”.

If you like you can go one step further and do an experiment.
After 2 weeks try the olive oil in the small glass jar, with the open spout and then try the bigger olive oil that was not in the glass jar. Then you will know for sure what you think. I am a big believer in getting information from people and then testing it to make sure it works for me.

Hope this helps! dawn

Remember though, that you often make broths when you are going to use the meat off the bone in the final dish that the broth was made for. So you are not going to throw away or discard the meat.
You are right though, making broths with legs and thighs is a great idea.

Nice catch, funny how you can look at things a million times and not see something that is right in your face. Fixed now, thanks again.

Hi Paul, thanks for your feedback. Glad you like the dish...good suggestions.

By the way, I love your "SuperStar" profile picture :-)