Today I was a cookin' fool...

L

luisa_calif

Well-known member
Rosemary sourdough breadsticks, Hungarian Mushroom soup (again, this time for daughter and freezer), chocolate cookie dough to chill for Bunnies on Sticks, marshmallows (set to "cure" overnight for inside the Bunnies on Sticks, Meyer Lemon souffle pudding cakes (for dessert out at friends' tonight), roasted spiced pecans (for inside plastic Easter eggs (for DIL)

 
Very energetic. About your pudding cakes: they sound like something we made in junior H. Ec class.

I have always loved them (and of course that was decades before the Meyer lemon so standard was just fine) and thought they were quite sophisticated, but have wondered how they would hold up to being made several hours in advance and then baked. Is that what you're doing? And if so, does it work well? Do you bring them to room temp before baking? You know, all those questions.

I'm about to start more experimenting with holding regular dessert souffles in the fridge for a few hours before baking. I had moderate success once and need the occasion to try more, but they are more temperamental.

 
I baked them off just in time for us to bring. They did deflate but good never-the-less. I'll have

To try chilling them pre-bake as my sis wanted me to make for Easter at her house but I nixed as being too fiddly with a busy , crowded kitchen with No available oven or workspace on that day.

 
Oh me too!

I made a batch of quinoa, baked tomatoes with a breadcrumb topping, Greek eggplant salad, sauteed chard with lemon, a gratin of leeks and chard stems. Plus I had leftover meatloaf and minestre from Thursday night. Got breakfast, lunch and dinner for the week now!

 
Thank you Heather! And I didn't know the fennel stems could be used this

way. Thanks so much, I love learning something new.

 
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