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Yes, those ingredients are easily found in Berlin, where I live. Not sure about smaller German towns, but we have a lot of Asian grocery stores here, so rice stick noodles and sprouts are no problem and luckily there is a Latin specialty store not far from my apartment (for the chipotles). However, the book isn't all "exotica"; there are many recipes that don't require specialty stores. But do you know about They ship Europe-wide and have a great selection of ingredients from all over the world.
Have you noticed how many good cookbooks are out this year? It feels like a bumper crop, an absolute bounty of fascinating, good-looking, delicious books, and I can't get enough. I have a backlog of cookbooks I have been itching... Continue reading
Posted Sep 10, 2014 at The Wednesday Chef
It sounds like you just didn't cook them long enough for the interior to be done. Reheated frozen patties won't be as crisp as fresh ones - it's one of the drawbacks of freezing. I'd bake them in the oven fresh from the freezer, but I'm really guessing on the temperature. 320?
Toggle Commented Sep 7, 2014 on Saltie's Focaccia at The Wednesday Chef
So glad to hear it!
Toggle Commented Sep 7, 2014 on Saltie's Focaccia at The Wednesday Chef
Grace, Nicole, the few times I've dared to buy "fresh" corn at Nazar or Bio Co or wherever else I've seen it, it's been tough, old, shitty corn. Nothing in any way comparable to the stuff for sale in late summer in NYC, NJ or Mass (and, I'm assuming, other places where corn is local). I guess I've spectacularly unlucky in the random cobs I've plucked out or we have different ideas of what fresh, local corn is supposed to taste like.
Yes, you could definitely freeze and reheat these. Sorry about the salt; fixed the recipe now.
It's pretty hard to find. Luckily, I don't think canned corn is that bad.
I am so incredibly sorry! I've made this recipe twice as it's written here and never had a problem - just the very tops of the strawberries get a little singed and taste like toasted strawberry marshmallows. But perhaps my oven runs cooler or yours a little hotter? I hope you'll try again...
Toggle Commented Aug 30, 2014 on How to Roast Strawberries at The Wednesday Chef
Lucky you, fresh corn! So glad you liked them.
Kale! Nice one.
Loved that your mom-in-law read the book, too! I could write a whole novel in response to your last paragraph, but the short version is that I no longer really feel that caught between two worlds; I feel like now I live peacefully between them, because I'm where I want to be and where I feel I belong, but I am able to go back and be in the US now and then when I want to, when my heart tugs, etc. When I lived in the US, there were several different factors that kept me from feeling like I could get enough time over here and that always left me feeling terribly bereft. Also, I just didn't really - in my heart - *belong* there. I don't know how else to say it. That sounds relatively black and white, which in reality it's not, which is why I say I could write a novel about the whole thing. But I am at peace now with my situation where before I decidedly was not. As for your children, this is obviously such a personal thing for each individual family. I am not really sure where I yet stand on it. After all, I'm raising Hugo as my little American child, speaking to him in English, reading him English/American books, hoping to send him to an American school, teaching him the songs and traditions I grew up with in my dad's house in Boston and taking him with me whenever I travel to the US. But I desperately DO NOT want Hugo to grow up feeling divided and lost when it comes to his identity. I want him to feel safe and secure and sometimes I think that putting too much emphasis on the American side of things will lead him to feeling not entirely of this place. Do you know what I'm saying? It's hard to spell it all out when so much of it is emotional and delicate. Anyway, it's something I think about a lot. :)
Send me an email, Lisa! And yes, US baking powder does work better; it's all I use, too. :)
Huh! Indeed, there's no salt! And none in the original either. That's weird. I can't remember now if I added some or not. I must have...eyeballing the ingredients, I'd say maybe a 3/4 teaspoon?
Thank you, I will keep you in mind!
Thanks for the tip!
Sounds amazing! What temperature and for how long?
You and me both, sister.
Oooh, Giulia, those look great. Thanks!
I'm going to try crispy!
I don't remember exactly how I stumbled on this recipe, I'm remembering vaguely that I had too many zucchini knocking around in the fridge and a can of chickpeas gathering dust (by the way, Hugo doesn't like beans, what is... Continue reading
Posted Aug 25, 2014 at The Wednesday Chef
So sorry, was away on vacation and just saw your question now. I think I usually get about 5 to 6 strips out of a chicken breast. (4 would be fine, too, though - this is a pretty forgivable part of the recipe.)
Ooh! Is your Mürbeteig relatively low in butter? I'm on the hunt for a good Mürbeteig for my next book...
Toggle Commented Aug 23, 2014 on How to Make Crostata at The Wednesday Chef
Thrilled to hear it!!