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Without the lid! If on the stove. If you use the oven, I would set the oven between 325 and 350, but I can't guarantee results this way! And if you use the oven, you need to use a lid.
No, it's not sticky black rice! Just regular black rice. Sticky black rice would turn into a glutinous mess if you cooked it this way.
I used a can of regular coconut milk I bought at the Asian grocery store. From Thailand, I think?
Between BioCompany and Asian grocery stores, I almost always find everything I need.
Last fall, a publisher sent me a heavy package. Inside were two copies of Amy Chaplin's At Home in the Whole Food Kitchen, a vegan cookbook and whole foods manual of sorts. Amy used to be the executive chef at... Continue reading
Posted 6 days ago at The Wednesday Chef
No, otherwise I would have indicated so in the recipe. I used frozen cranberries and baked the brownies for 25 minutes without a problem.
All of those photos are of things that I'm testing for my cookbook on German baking. The book comes out next year. The braided loaf will definitely be in there!
Toggle Commented Feb 23, 2015 on Saturday Round-Up at The Wednesday Chef
In a little less than half an hour, my husband and I are leaving the apartment, taking the bus six stops and checking into this hotel for a much-needed one-night getaway. It feels totally indulgent and also totally fantastic and... Continue reading
Posted Feb 21, 2015 at The Wednesday Chef
You are so welcome!
Toggle Commented Feb 21, 2015 on How to Make Ciambellone at The Wednesday Chef
Fortified wine like marsala is pretty strong, concentrating it would make it even stronger... I think I wouldn't use it here, but I confess I know little about wine in general, so don't take my word for it.
Try it! I'm sure it will be delicious.
I used them straight from the freezer. They will make the dough seize up so work quickly when scraping the batter into the pan.
That sounds delicious. You are a sweet friend!
Toggle Commented Feb 16, 2015 on How to Make Ciambellone at The Wednesday Chef
I'd use a healthy pinch, no more.
I'd wrap the pan in foil and store it at room temperature for a day or two.
So happy to hear it! It's just so good.
Goldhahn & Sampson in Prenzlauer Berg have all kinds of good Mexican ingredients, including chipotles in adobo, and Aqui España on Kantstrasse is a good resource too. Corn tortillas at Chaparro on Wienerstrasse or - I've heard - Maria Bonita in P. Berg.
Off the top of my head, Aqui España on Kantstrasse and Goldhahn & Sampson in Prenzlauer Berg.
Sour cherries would be totally delicious here, if you've got them!
Ooh, that's tough. This recipe is the easier one - you just mix it all together and plop it in the pan. The other recipe is really all about the peanut butter frosting, which is delicious but very rich. I ate two of these brownies in one sitting, but only could manage one of the peanut butter ones (which were so good!). It kind of depends what you're in the mood for, I guess... Was this helpful at all?! :)
Weird! I really meant 25 minutes - the brownies were verrry fudgy, but not raw. Maybe your oven runs cool?
Drowning as I am in cakes and cookies and sweet breads, I have absolutely no business - none! - making brownies on my day off. But I couldn't help it! I'm sorry! It's just that I was looking through a... Continue reading
Posted Feb 11, 2015 at The Wednesday Chef
Without further ado, my favorite soup discovery of 2014! Potato soup spiked with chipotle chiles, some corn and lime juice, then topped - at serving time - with shredded cheese, crushed tortilla chips and lime-juice-slicked avocado cubes. Yup. But you... Continue reading
Posted Feb 9, 2015 at The Wednesday Chef