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Has anyone ever used the Paper Bundt Cake Pans sold here? Just curious as to...
- Thread starter dawnnys
- Start date
Not used the paper bundt pans, but I have used the pannetone molds
and they hold up very nicely. BTW, I bought mine at Sur La Table. I think KA FLour Co. also sells some paper baking molds, and I've seen them in other kitchen supply stores.
I'm guessing that a place like Bridge Kitchenware in NYC has a good selection of sizes to choose from.
and they hold up very nicely. BTW, I bought mine at Sur La Table. I think KA FLour Co. also sells some paper baking molds, and I've seen them in other kitchen supply stores.
I'm guessing that a place like Bridge Kitchenware in NYC has a good selection of sizes to choose from.
In a David Lebovitz class I assisted at last week we used the small paper cake molds and they held..
up very nicely. And when I worked retail at SurLaTable last Christmas we literally couldn't keep any of these paper molds on the shelves. They're very popular. I think the prices here at Finer Kitchens are very good compared to other cooking stores I've seen them in.
up very nicely. And when I worked retail at SurLaTable last Christmas we literally couldn't keep any of these paper molds on the shelves. They're very popular. I think the prices here at Finer Kitchens are very good compared to other cooking stores I've seen them in.
shaun-in-to
Well-known member
Crostini with Fig and Black Olive Tapenade and goat cheese
I find 2 tsp lemon juice is plenty, and 1/4 cup olive oil is usually enough, depending on the dryness of the figs. If you can find moist dried figs, such as Orchard Choice brand, you can skip the simmering step.
http://www.davidlebovitz.com/recipes/tapenade.html
I find 2 tsp lemon juice is plenty, and 1/4 cup olive oil is usually enough, depending on the dryness of the figs. If you can find moist dried figs, such as Orchard Choice brand, you can skip the simmering step.
http://www.davidlebovitz.com/recipes/tapenade.html
shaun-in-to
Well-known member
Crostini with Green Olive and Almond Paste
This was a surprise -- I kept wondering how olives and almonds would go together, but everyone loved it.
Green Olive and Almond Paste
300 grams (10 oz.) pitted Italian green olives
8 salted capers (rinsed and dried)
1 garlic clove, finely minced
100 grams (3.5 oz.) raw (unblanched) almonds
Salt and pepper
200 grams (3/4 cup) top-quality extra virgin olive oil (I found I need only half that amount)
In a food processor, finely chop the olives, capers, and garlic. Add the almonds, salt and pepper, and continue to process. With the motor running, add the oil in a thin stream, processing until the mixture has a paste consistency.
Keep refrigerated.
This was a surprise -- I kept wondering how olives and almonds would go together, but everyone loved it.
Green Olive and Almond Paste
300 grams (10 oz.) pitted Italian green olives
8 salted capers (rinsed and dried)
1 garlic clove, finely minced
100 grams (3.5 oz.) raw (unblanched) almonds
Salt and pepper
200 grams (3/4 cup) top-quality extra virgin olive oil (I found I need only half that amount)
In a food processor, finely chop the olives, capers, and garlic. Add the almonds, salt and pepper, and continue to process. With the motor running, add the oil in a thin stream, processing until the mixture has a paste consistency.
Keep refrigerated.
shaun-in-to
Well-known member
Crostini with Mackerel Butter
Mackerel Butter for Crostini
Serves 8 to 10
3 to 5 soft sun-dried tomatoes
1 garlic clove
4 oz mackerel fillets preserved in olive oil (do not drain)
4 tbsp butter, softened
A few flakes of chili pepper
Several leaves of Italian parsley and basil
Salt and pepper to taste
Finely chop 1 or 2 sun-dried tomatoes and set aside. With the motor running, drop the garlic clove into the food processor and chop finely. Add the remaining ingredients and process to a smooth paste. Stir in the chopped tomatoes. Refrigerate for at least 1 hour.
Serve on grilled Tuscan bread.
(from "Piano, Piano, Pieno: Authentic Cooking from a Tuscan Farm," by Susan McKenna Grant)
Mackerel Butter for Crostini
Serves 8 to 10
3 to 5 soft sun-dried tomatoes
1 garlic clove
4 oz mackerel fillets preserved in olive oil (do not drain)
4 tbsp butter, softened
A few flakes of chili pepper
Several leaves of Italian parsley and basil
Salt and pepper to taste
Finely chop 1 or 2 sun-dried tomatoes and set aside. With the motor running, drop the garlic clove into the food processor and chop finely. Add the remaining ingredients and process to a smooth paste. Stir in the chopped tomatoes. Refrigerate for at least 1 hour.
Serve on grilled Tuscan bread.
(from "Piano, Piano, Pieno: Authentic Cooking from a Tuscan Farm," by Susan McKenna Grant)
shaun-in-to
Well-known member
Venetian Marinated Sardines (Sarde in Saor)
Venetian Marinated Sardines
Serves 4 to 6
This dish is made at least one day before it is served, and will keep for several days in the fridge.
1 lb fresh sardine fillets, boned if desired
About 2-1/3 cups olive oil
1 lb white onions, thinly sliced
1/2 cup white wine
1/2 cup white wine vinegar
1 tbsp pine nuts
1 tbsp raisins
1/2 tsp ground coriander
Wash the sardines and dry them. Dredge in flour and place in a sieve; shake to remove excess flour. Cover the bottom of a large saute pan with olive oil up to about 1-1/2 inches. Heat oil over moderately high heat until it is very hot but not smoking. Fry the sardines in batches (skin side down first to prevent curling), turning once after about 1-1/2 minutes, until they are golden, 3 to 4 minutes total. Drain on paper towels and sprinkle with salt.
Wipe out the saute pan and add enough oil to generously cover the bottom--about 1/3 cup. Heat oil over low heat, then add the sliced onions with a scant teaspoon of salt. Cover the pan and cook over very low heat for about an hour. Stir from time to time; if the onions look too dry, add a tablespoon of water. When the onions are very tender and have begun to caramelize, add the wine, vinegar, pine nuts, raisins, and coriander. Increase heat to moderate and cook until liquid has reduced to about 1/4 up.
Spread a thin layer of the onion mixture on your serving platter. Cover with the sardines, and then top with remaining onions. Cover with plastic wrap and refrigerate overnight (and up to 3 or 4 days). Serve cold or at room temperature.
(from "Piano, Piano, Pieno: Authentic Cooking from a Tuscan Farm," by Susan McKenna Grant)
Venetian Marinated Sardines
Serves 4 to 6
This dish is made at least one day before it is served, and will keep for several days in the fridge.
1 lb fresh sardine fillets, boned if desired
About 2-1/3 cups olive oil
1 lb white onions, thinly sliced
1/2 cup white wine
1/2 cup white wine vinegar
1 tbsp pine nuts
1 tbsp raisins
1/2 tsp ground coriander
Wash the sardines and dry them. Dredge in flour and place in a sieve; shake to remove excess flour. Cover the bottom of a large saute pan with olive oil up to about 1-1/2 inches. Heat oil over moderately high heat until it is very hot but not smoking. Fry the sardines in batches (skin side down first to prevent curling), turning once after about 1-1/2 minutes, until they are golden, 3 to 4 minutes total. Drain on paper towels and sprinkle with salt.
Wipe out the saute pan and add enough oil to generously cover the bottom--about 1/3 cup. Heat oil over low heat, then add the sliced onions with a scant teaspoon of salt. Cover the pan and cook over very low heat for about an hour. Stir from time to time; if the onions look too dry, add a tablespoon of water. When the onions are very tender and have begun to caramelize, add the wine, vinegar, pine nuts, raisins, and coriander. Increase heat to moderate and cook until liquid has reduced to about 1/4 up.
Spread a thin layer of the onion mixture on your serving platter. Cover with the sardines, and then top with remaining onions. Cover with plastic wrap and refrigerate overnight (and up to 3 or 4 days). Serve cold or at room temperature.
(from "Piano, Piano, Pieno: Authentic Cooking from a Tuscan Farm," by Susan McKenna Grant)
shaun-in-to
Well-known member
Baked Eggplant Frittata (Frocia 'i Mulinciani)
http://www.epicurious.com/recipes/food/views/Baked-Eggplant-Omelet-Frocia-i-Mulinciani-103061
http://www.epicurious.com/recipes/food/views/Baked-Eggplant-Omelet-Frocia-i-Mulinciani-103061
shaun-in-to
Well-known member
Tomatoes Stuffed with Rice (Pomodori a Riso)
Pomodori a Riso (Tomatoes Stuffed with Rice)
8 firm ripe medium tomatoes
1/2 cup risotto rice
2 Tbsp finely chopped parsley
2 Tbsp finely chopped basil
2 cloves garlic, minced
1/2 cup olive oil
Position rack in top third and preheat oven to 400.
Pull stems off tomatoes, then trim about 1/2 inch from the BOTTOM of each one and set bottoms aside.
Working over a food mill with coarse disk, use a small spoon to carefully scoop out inner pulp without puncturing walls of the tomatoes. Arrange tomatoes in a medium baking dish.
Pass tomato pulp through mill (or pulse in a food processor to a chunky purée). Add rice, parsley, basil, garlic, and oil. Liberally season with salt and pepper. Mix well. Spoon filling into tomatoes and place a reserved tomato bottom on top of each. Drizzle a little oil over tomatoes. Bake until rice is swollen and tender and tomatoes are soft and well browned, about 50 minutes. Serve at room temperature.
Can be baked a day ahead.
Pomodori a Riso (Tomatoes Stuffed with Rice)
8 firm ripe medium tomatoes
1/2 cup risotto rice
2 Tbsp finely chopped parsley
2 Tbsp finely chopped basil
2 cloves garlic, minced
1/2 cup olive oil
Position rack in top third and preheat oven to 400.
Pull stems off tomatoes, then trim about 1/2 inch from the BOTTOM of each one and set bottoms aside.
Working over a food mill with coarse disk, use a small spoon to carefully scoop out inner pulp without puncturing walls of the tomatoes. Arrange tomatoes in a medium baking dish.
Pass tomato pulp through mill (or pulse in a food processor to a chunky purée). Add rice, parsley, basil, garlic, and oil. Liberally season with salt and pepper. Mix well. Spoon filling into tomatoes and place a reserved tomato bottom on top of each. Drizzle a little oil over tomatoes. Bake until rice is swollen and tender and tomatoes are soft and well browned, about 50 minutes. Serve at room temperature.
Can be baked a day ahead.
shaun-in-to
Well-known member
Cherry Peppers Stuffed with Tuna (Peperoni Ripieni con Tonno)
I try not to repeat too much, but everyone wanted these again. They *are* good!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=50767
I try not to repeat too much, but everyone wanted these again. They *are* good!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=50767
shaun-in-to
Well-known member
Balsamic-marinated Radicchio
Because this was a side dish, I didn't include the ricotta. I experimented with both the regular round radicchio and the torpedo-shaped Treviso radicchio, and to be honest you couldn't really tell the difference once they're broiled and marinated.
http://www.epicurious.com/recipes/food/views/Balsamic-Marinated-Radicchio-with-Fresh-Ricotta-352870
Because this was a side dish, I didn't include the ricotta. I experimented with both the regular round radicchio and the torpedo-shaped Treviso radicchio, and to be honest you couldn't really tell the difference once they're broiled and marinated.
http://www.epicurious.com/recipes/food/views/Balsamic-Marinated-Radicchio-with-Fresh-Ricotta-352870
shaun-in-to
Well-known member
Walnut Cake
This is actually a Provencal recipe, but what the heck, I'm sure plenty of Italians make something very similar. It's very tasty, and keeps well. I made them the day before.
Walnut Cake
Makes two 12-inch cakes (though 9-inch pans work fine)
9-1/2 Tbsp butter, at room temperature
3-1/2 cups walnuts
1-1/2 cups sugar
Pinch salt
5 eggs, at room temperature
1 small carrot, peeled and finely grated
2/3 cup flour
Preheat oven to 325. Grease each of two 12-inch loose-bottomed tart pans with 1 tsp butter. Line each pan with a sheet of parchment paper large enough to reach about 1 inch above the rim. Grease each sheet of parchment with 1 tsp butter.
Grind 2-1/2 cups of the walnuts in a food processor to a medium-fine texture.
Put remaining butter, sugar, and salt into a medium bowl and beat with a wooden spoon until creamy. (Working in a stand mixer is fine.) Beat in eggs, one at a time, then stir in ground nuts and carrot. Gradually sift in flour, stirring briskly at first, then beating until batter is well combined. Evenly spread half the batter in each pan (batter will be about 1/2 inch deep). Arrange half the remaining nuts over each.
Bake cakes until a toothpick inserted into centre comes out clean, 35 to 40 minutes. Transfer cakes to a rack and let cool in their pans. Invert each cake onto a plate, remove parchment, and then invert again onto a serving plate. Serve at room temperature.
To make 1 cake you need:
4 Tbsp + 1 tsp butter
1-3/4 cups walnuts—grind 1-1/4 cups
3/4 cup sugar
2-1/2 eggs
1/2 carrot
1/3 cup flour
(from Saveur #85)
This is actually a Provencal recipe, but what the heck, I'm sure plenty of Italians make something very similar. It's very tasty, and keeps well. I made them the day before.
Walnut Cake
Makes two 12-inch cakes (though 9-inch pans work fine)
9-1/2 Tbsp butter, at room temperature
3-1/2 cups walnuts
1-1/2 cups sugar
Pinch salt
5 eggs, at room temperature
1 small carrot, peeled and finely grated
2/3 cup flour
Preheat oven to 325. Grease each of two 12-inch loose-bottomed tart pans with 1 tsp butter. Line each pan with a sheet of parchment paper large enough to reach about 1 inch above the rim. Grease each sheet of parchment with 1 tsp butter.
Grind 2-1/2 cups of the walnuts in a food processor to a medium-fine texture.
Put remaining butter, sugar, and salt into a medium bowl and beat with a wooden spoon until creamy. (Working in a stand mixer is fine.) Beat in eggs, one at a time, then stir in ground nuts and carrot. Gradually sift in flour, stirring briskly at first, then beating until batter is well combined. Evenly spread half the batter in each pan (batter will be about 1/2 inch deep). Arrange half the remaining nuts over each.
Bake cakes until a toothpick inserted into centre comes out clean, 35 to 40 minutes. Transfer cakes to a rack and let cool in their pans. Invert each cake onto a plate, remove parchment, and then invert again onto a serving plate. Serve at room temperature.
To make 1 cake you need:
4 Tbsp + 1 tsp butter
1-3/4 cups walnuts—grind 1-1/4 cups
3/4 cup sugar
2-1/2 eggs
1/2 carrot
1/3 cup flour
(from Saveur #85)
shaun-in-to
Well-known member
cynupstateny
Well-known member
It's yours, Meryl.