Mabelgeldine, Sooz, wintercat, mitchdesj, kitchendetective, sweetbetsy, sally2, rustyone, mustangs --> Wow! Thank you all for your nice compliments. You filled my bucket :) therustyone --> the effort was spread over two days. I started Saturday morning and my final piping was done and the cake carefully placed in boxes. Sunday around 3pm when I rushed off to shower and get ready for the party. Colleenz, cloud swift --> I did grease with crisco and used a parchment round for the bottom of the cake pan and then sprayed with baker's joy. Pretty much all the instructions in the cookbook. The bottom was OK. I think for one of the lemon cake layers, I should have let it cool some more. I think I will use parchment paper strips for the side as well next time. I am also thinking to make the jasdip better than pam coating to use intead of baker's joy as I did not like the spray as much. Cathy --The kids loved the cakes with many of them negotiating for a smaller slices of both as they wanted to try both. I was surprised how many 9-10 yr olds liked the lemon cake. Many of the moms loved the carrot cake and the lemon lovers loved the lemon cake. DH loved the carrot cake.. I do think the addition of 1TBSP of dutch cocoa makes this cake a lot better. DD loved the lemon cake the best. I must say I was very very pleased with the lemon curd.. I used to buy an occasional bottle to use with scones. Now that I have made it, I will make it instead of buying it. I must say I loved the precision and the clear writing from Rose Levy Berenbaum. My kind of cookbook. pink_warm_mama --> Here is the recipe from Marcella Hazan's Essential Italian Cookbook. It is not too sweet and tastes really good the next day too. Marcella called it a popular cake in Venice and said she made it for James Beard. Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts Serves 6 to 8 (I got around 16 smaller slices out of a 9in round) 1 cup coarse cornmeal Salt 1 ½ Tbsp extra virgin olive oil Heaping ½ cup granulated sugar 1⁄3 cup seedless raisins 1 cup dried figs, cut into ¼ inch pieces 2 Tbsp butter plus more for greasing the pan 1 egg 2 Tbsp fennel seed 1 cup all-purpose flour A 9-inch round cake pan Fine, dry, unflavored bread crumbs Procedure •Preheat oven to 400°F •Bring 2 cups water to a boil in a medium sized sauce pan. Adjust heat to medium. •Add corn meal in a steady stream by grabbing handfuls and letting it run through your partially closed fist. With the other hand, stir constantly with a wooden spoon. If you add it too fast, the corn meal can clump. •Add salt and olive oil and continue to stir for about 15 seconds until the mush thickens and starts to pull away from the pan when stirred. •Remove from heat and add sugar, raisins, pine nuts, figs, butter, egg, and fennel seed. Mix thoroughly to combine. Add flour and mix to form a cake batter. •Smear cake pan with butter and dust with bread crumbs. Add cake batter and level with spatula. Bake 45 to 50 minutes. •When cake is still warm, loosen its sides with knife and shake to drop onto plate. Turn cake over again onto serving platter. Serve when it becomes completely cold.

Posted by foodonastump (My Page) on Thu, Mar 8, 12 at 7:57 I tried out this Pork Lo Mein recipe in an effort to find a good base for the Lo Mein for ARgirl wanted. I don't think this is what she was looking for, but it was really good nonetheless. Serves 4. Published September 1, 2008. From Cook's Illustrated. Ingredients 3tablespoons soy sauce 2tablespoons oyster sauce 2tablespoons hoisin sauce (see note) 1tablespoon toasted sesame oil 1/4teaspoon five-spice powder 1pound boneless country-style pork ribs , trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces 1/4teaspoon liquid smoke (optional) 1/2cup low-sodium chicken broth 1teaspoon cornstarch 2medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) 2teaspoons grated fresh ginger 4 1/2teaspoons vegetable oil 4tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry 1/2pound shiitake mushrooms , stems trimmed, caps cut in halves or thirds (about 3 cups) 2bunches scallions , whites thinly sliced and greens cut into 1-inch pieces (about 2 cups) 1small head Napa or Chinese cabbage , halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups) 12ounces Chinese egg noodles (fresh) or 8 ounces dried linguine 1tablespon Asian chile garlic sauce Instructions 1. Bring 4 quarts water to boil in Dutch oven over high heat. 2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside. 3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels. 4. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with pork. 5. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return pork-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat. 6. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Thu, Mar 8, 12 at 16:30 I tried this recipe, recently, from "Savoring Time in the Kitchen". It is so good and again I couldn't print the picture. I am so sorry, because it looked mouth-watering good. I just have to learn what I'm not doing or doing wrong. jude Pork Schnitzel with Lemon Caper Butter This is a very tasty recipe that I found in our local newspaper. It had achieved the recognition of being one of the top 25 recipes that the newspaper had tested and reviewed in 2011. It's an adaptation of a recipe from the Gourmet Today cookbook. Since pork tenderloin is our favorite cut of pork, I'm always looking for new ways to serve it. This was...delicious! The salty flavor of the capers pairs so well with the breaded schnitzel. It was also a fairly easy dinner to put together and the cooking time is quick. I served it with a simple salad on the side. Enjoy! Pork Schnitzel with Lemon Caper Butter Adapted from Gourmet Today Printable Recipe Note: I cut the recipe in half and only used 1 egg Makes 4 servings 1 ½ pounds pork tenderloin, slice into 1-inch-thick rounds 6 tablespoons cup unsalted butter (divided in half) 3 tablespoons olive oil (divided) 2 tablespoons capers, rinsed and patted dry 1 teaspoon fresh lemon juice Salt and freshly ground black pepper 3 eggs 1 ½ cups fine dry bread crumbs 6 tablespoons vegetable oil (about) (divided) Garnish: 1 ½ teaspoons chopped fresh flat-leaf parsley Lemon wedges Line 1 baking sheet with waxed paper and another baking sheet with paper toweling. Pound pork tenderloin rounds between two sheets of plastic wrap to ¼-inch thickness. Preheat oven to 200 degrees. Line a baking sheet with wax paper. In a small saucepan, melt 3 tablespoons butter. Stir in capers, lemon juice and a pinch of salt. Remove from heat and cover loosely to keep warm. Pat pork rounds dry and season with salt and pepper. In a shallow bowl or pie plate, beat eggs with ¼ teaspoon salt. Put bread crumbs in another pie plate or shallow bowl. Dip pork rounds in egg mixture, one at a time, allowing excess to drip off, then dredge in bread crumbs and place on wax-paper-lined baking sheet. In a non-stick skillet, heat 1 tablespoon olive oil with 1 tablespoon butter over medium-high heat until foam subsides. Add 2 to 3 pieces of pork, without crowding meat, and cook, turning once, until golden and just cooked through, about 1 minute per side. Transfer cooked rounds to paper-towel-lined baking sheet and keep warm in preheated oven. Cook remaining pork pieces in the same way, adding 1 tablespoon oil and 1 tablespoon butter for each batch. Serve pork drizzled with caper butter and sprinkled with parsley and lemon wedges on the side. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Mar 9, 12 at 15:31 FOAS, Pork Lo Mein recipe reminded me of this one. It makes a great meat dish for a Chinese style meal. Serve with rice, steamed broccoli with almonds or vegetable Lo Mein. Sweet and Sour Pork 1/2 cup salad oil 1 clove garlic 2 green peppers, quartered 1 1/2 to 2 lbs pork tenderloin, cubed 2 eggs 3 TBSP flour 1 tsp salt pinch pepper 1 cup chicken broth 1 can pineapple chunks, drained 1 TBSP corn starch 3 tsp soya sauce 1/2 cup sugar 1/2 cup white vinegar 1 TBSP molasses Parboil peppers for 5 minutes. Saute garlic in oil. In separate bowl, beat flour, eggs and seasonings. Dip the pork in the mixture and brown in the oil. Pour off excess oil add broth, pineapple and peppers. Cover and simmer 20 minutes. Blend remaining ingredients. Add to pork. Stir until thick. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sat, Mar 10, 12 at 9:36 Here's one I forgot to post. You can brown sliced onions along with the pork if you want a lower sodium alternative but I like the flavor of the onion soup mix. CITY CHICKEN 1 1/2 lbs. pork cubes 1/2 cup flour 1/4 tsp. salt 1/4 tsp. garlic powder 1/4 tsp. pepper 2 Tbs. butter 2 tbs. vegetable oil 1 envelope dried onion soup mix 2 cups chicken broth or water, or 1 cup of each Thread pork on small wooden skewers. Combine flour, salt, pepper and garlic powder; roll kabobs in flour mixture until coated. In large skillet, heat butter and oil over medium heat. Brown kabobs, turning frequently; drain excess oil. Sprinkle with soup mix. Add broth and/or water. Reduce heat. Cover and simmer for 1 hour or until tender. If desired, thicken pan juices. Photobucket o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 12, 12 at 13:01 Many good recipes on this thread with pork and they really show how versatile pork is. Ruthanna's City Chicken is calling my name...along with all the other recipes. I agree with Chase...pork is my favorite meat. I just drew a name..... your turn ****************** Annie1992 ******************* The next Cookalong subject is your choice. Just post it here and I will set up the next thread. Nancy o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Mar 12, 12 at 17:18 Well, we now know the next Cookalong ingredient won't be Jell-O. LOL o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 12, 12 at 17:38 Nope, and not olives either, or veal! (grin) I'm thinking, I'll get back to you as soon as I check the other cookalong threads and see which ingredients we've already used. Annie o I'm back..... clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 12, 12 at 17:56 OK, I've decided. My ingredient is cheap, 19 cents a pound at the local grocery right now. It's readily available and I think terribly under utilized and I like it. So, my choice is cabbage! Cooked, raw, in cole slaw, with corned beef for St. Patrick's Day, baked, sauteed, cabbage soup, stuffed cabbage, you name it. Ready? Set? Discuss. Annie o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 12, 12 at 18:10 Cabbage it is! Thanks to all who contributed to the pork Cookalong. Other pork recipes can be added to this thread.. Nancy Here is a link that might be useful: Cookalong #43 ----- CABBAGE! o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Mar 12, 12 at 18:26 Just coming back to give a thumbs up and thanks to Sharon for the Sweet and Sour Pork. We liked! o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Mar 12, 12 at 18:45 Glad you enjoyed FOAS.....good with shrimp too! Cabbage.....thud! Does sauerkraut count?

I make this all the time and quadruple it so I can freeze it. I use an LC 6+ qt oval pot. I find the attention is really needed during the milk and wine evaporation stages. I let the milk simmer go a bit longer to get all the liquid out and turn the heat up a bit after adding the wine to get that reduction done a bit quicker. Once the tomatoes go in, the burner goes to simmer (super low simmer; DCS professional range) and it's on the stove for 8+ hours. I work from home so it's not a big deal to pop in the kitchen from time to time to check on it. If you wanted to put it in the oven, I think it would have to be after you add the tomatoes. Bring it to a bubble on the stove and then put it in a low (180 - 200; 225 tops) oven. Any higher would cook it too quickly. Think of this sauce as a slow braise. If you'd like a really nice variation, add finely diced mushrooms to the sauce when you add the tomatoes. They have to be diced so you don't break the integrity/texture of the sauce. It does add liquid so it will take longer to get to the finished product but it adds some really great flavor.

Wanted to report back. I was not really overwhelmed. I followed the instructions very carefully, used excellent ingredients, simmered it probably 6-7 hours all told. It was a very nice, authentic Bolognese with a lovely depth of flavor. But not particularly special in my book, not that different from other Bolognese I have made, and not really worth the time (even if most of it is passive). The sheen fat on top, which I stirred in, was also a bit of a turnoff. YMMV! I find Hazan's tomato sauce recipe brilliant. It has such a bright, simple, clean taste, and is not much harder than boiling water. That was what led me try another recipe by her. I probably would not make it again. Also, half of my guests don't really understand Bolognese, which I thought could happen. Since, to the uninitiated, it just looks like, maybe "sloppy joe," I also offered a bottled vodka sauce I grabbed off the shelf last minute. You can imagine my inner gasp when some guests ... combined the two. LOL!