Have you tried Coppola's wines? What do you think of them?
Posts for June 2010
For cake and filling
2 1/4 cups sugar
2 sticks unsalted butter, at room temperature
1 teaspoon pure vanilla extract
3 cups flour
1 cup whole milk
3 cups blueberries
8 ounces cream cheese, at room temperature
1/2 cup prepared lemon curd
For frosting and flag
3 large egg whites
3/4 cup sugar
Pinch of salt
1/3 cup water
1/4 teaspoon pure vanilla extract
2-3 cups raspberries
1 cup blueberries
- Make cake: Preheat the oven to 375°. Line the bottom of a 13-by-9-inch pan with parchment paper and grease the sides.
- Using an electric mixer, beat 2 cup sugar and the butter on medium speed until fluffy, about 5 minutes.
- Beat in the vanilla, then the eggs 1 at a time. Add the flour and milk alternately in 3 additions. Fold in 2 cups blueberries. Transfer to the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, 15 minutes.
- Meanwhile, in a bowl, combine the cream cheese and 1/4 cup sugar. Whisk in the lemon curd.
- Place parchment paper and a cooling rack on the cake and invert the layer; let cool and transfer to a work surface. Cut crosswise in half. Place one-half onto a platter and top with the cream cheese mixture. Top with 1 cup fresh blueberries. Cover with other half of cake.
- For frosting: In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes.
- Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.
- Spread all over the cake to cover. Place the cake in the fridge for 30 minutes (or overnight) to firm up.
- When almost ready to serve, decorate the top of a cake with the blueberries and raspberries to resemble an American flag. Enjoy!
- Desserts, Cake
- North American
Of all the demos I visited at the Food & Wine Classic, the seminar hosted by Giada De Laurentiis surprised me the most. I worried that it'd be too crowded due to the Food Network star's popularity, but it wound up being one of my favorites. Although the Italian bombshell did spill her secrets for looking great, she definitely demonstrated that she isn't just a pretty face. The lady can cook, and has a sense of humor to boot! She invited three audience members to join her on stage to cook specialties such as cherry tomato pasta and cauliflower gratin, offering plenty of party advice and pasta tips along the way.
See what she had to say after the break.
Source: Flickr User lucy like whoa
- Tom Colicchio pledges to still serve Gulf seafood at his restaurants.
- Tom Colicchio pledges to still serve Gulf seafood at his restaurants. — Times-Picayune
- Cooler-free recipes for a Fourth of July on the road. — Washington Post
- Mireille Guiliano, the author of French Women Don't get Fat, has come out with her first cookbook. — Chicago Tribune
- How to make the most of bay leaves. — New York Times
- FDA inspections find that some airline catering practices could pose a major health threat. — USA Today
- Meanwhile, one Thailand carrier will start selling its airline food on land. — Wall Street Journal
- Dress up those Summer salads with fresh and light homemade vinaigrettes. — Boston Globe
- Health problems have prevented film critic Roger Ebert from eating, but not from penning a rice cooker book. — San Francisco Chronicle
If you plan to serve four or fewer, buy a wedge (in lieu of a wheel) of brie, then wrap the cheese in foil before you grill it to prevent the brie's insides from oozing onto the grill and burning.
2 cups cherries, pitted and cut in half
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1 teaspoon fresh thyme leaves
Extra-virgin olive oil, for brushing
1 baguette, cut into 1/2-inch slices
2 (5-inch) wheels brie or camembert cheese, at room temperature
- Preheat a grill to low. In a boil, stir together cherries, sugar, salt, and thyme until sugar dissolves.
- Brush both sides of bread slices and cheese wheels with olive oil.
- Place cheese on the center of the grill and surround with bread. Cover and grill until the bread is golden on the bottom, about 2 minutes. Flip the bread slices and grill until golden on the other side, about 2 minutes more.
- Continue to grill the cheese, covered, until the rind is soft, about 5 minutes more. Using a metal spatula, invert each cheese wheel onto a plate.
- Spoon cherry relish over the cheese and serve with bread.
- Appetizers, Dips
- North American
- Serves 8.