AgathaX Profile - Allrecipes.com (13720976)

cook's profile

AgathaX


AgathaX
 
Home Town:
Living In:
Member Since: Aug. 2008
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 2 reviews
Anadama Bread
I'm a fan of the NYT no-knead bread method and applied it to this recipe. This means, I mixed the dough with a little extra water (about a cup total), used a teaspoon of instant yeast (which I don't bother to mix with water first--just add yeast to dry ingredients and water with wet ingredients) rather than the active dry yeast, then let it rise for 8 hours. I turned it out on a generously floured board, floured the top, let it rest for 10 min. or so. Then folded it over on itself several times and gathered it into a ball. I put it on parchment paper and let it rise another couple of hours covered by a cloth napkin. I then scored the top of the loaf with a razor and baked it in a dutch oven that had been heated in the oven--I lowered the loaf into the pot holding onto the edges of the parchment. I baked at 450 rather than 375, about 25 minutes with the lid on, 10 with the lid off. Also, I used a full 3 cups of flour--right from the beginning (a mixture of 2/3 bread flour, 1/3 whole wheat flour), then a little extra as indicated. The bread does not have the crusty crust of most artisan breads, and it actually wasn't my favorite bread (I'm partial to the plain old flour and water variety). But it was well received by some at dinner and the recipe and technique were highly successful. It was not nearly as dense as I expected. It rose very nicely and created a beautiful loaf. I would not even attempt this bread if you don't have very good molasses available to you.

3 users found this review helpful
Reviewed On: Aug. 17, 2008
Restaurant Style Egg Custard Pie
I was looking for a recipe that recreated the egg custard pie of Morrison's cafeteria. This was a good pie, but not quite how I remember the cafeteria pie--granted, it's been a long time. I concur with those who note how eggy the pie was. Perhaps its a silly observation as one cannot have custard without eggs, but I'm now looking for a three egg recipe to see how that works. Also, I was uncomfortable with the idea of boiling the milk (and I wasn't sure of the point of boiling it), so I scalded it instead. I didn't cover the crust because I didn't leave much exposed. I set my time for 30 minutes because the oven wasn't quite heated up when I put the pie in--and I nearly burned the top. While the top had brown splotches, the flavor was good.

21 users found this review helpful
Reviewed On: Aug. 3, 2008
 
ADVERTISEMENT

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States