Comments for montcarte

Comment on Cinnamon Streusel Blueberry Muffins by Nat

Nat — Sun, 06 May 2012 08:49:07 +0000

Nice recipe I love blueberry muffins… Such a great snack.
Here’s another recipe you might like.
http://www.wascene.com/food-drink/recipes/blueberry-muffin-recipe/
Thanks for sharing.
Nat

Comment on Roasted Banana and Rum Raisin Ice Cream by Columbus Foodie » Blog Archive » September 2010 Roundup

Columbus Foodie » Blog Archive » September 2010 Roundup — Sun, 06 May 2012 08:23:30 +0000

[...] Easy Honey Cake from Ingredients, Inc., Bacon Pancakes from Joelen’s Culinary Adventures, Roasted Banana and Rum Raisin Ice Cream from montcarte, Peach and Brie Pie from Piccante Dolce, “Sin”amon Morning Muffins from [...]

Comment on Cottage Cheese Dill Bread by Michigan Lady

Michigan Lady — Sat, 05 May 2012 22:29:32 +0000

Have had a bread machine for years, love it, it can take a bit of time (and a couple of strange loaves) to get the feeling of your machine. You can always substitute 1/4 or 1/2 cup of wheat flour in place of the equal amount of white flour. Be aware that even though you are making the bread in a machine room temp and humidity can effect it we have cold winters here in Mi so I drape a dish towel over the whole machine and it seems to work fine.

Comment on Rosemary Chicken and Sausage Skillet by grace

grace — Mon, 23 Apr 2012 21:19:55 +0000

this is a marvelous plate of food! rosemary is just so aromatic and i love it.

Comment on Six Years! by Sandra Fortier

Sandra Fortier — Mon, 02 Apr 2012 22:54:17 +0000

I didn’t know if the first comment would go through so it was short. I enjoyed reading this Kimberley. You certainly have had an exciting 6 years – hope you & Soli contiue to have many more good years!

Comment on Six Years! by Sandra Fortier

Sandra Fortier — Mon, 02 Apr 2012 22:51:12 +0000

Really great story Kim!

Comment on Breakfast Tart with Fiddleheads, Mushrooms and Bacon by Breakfast Tart with Garlic, Mushrooms and Bacon | Pippi's in the Kitchen Again

Sat, 24 Mar 2012 17:00:26 +0000

[...] This recipe is slightly adapted from mont carte. [...]

Comment on Six Years! by Ashley

Ashley — Wed, 21 Mar 2012 19:35:38 +0000

Congrats on 6 years. Great post to commemorate them! Love the kitty photos too.

Comment on Six Years! by grace

grace — Mon, 19 Mar 2012 17:34:03 +0000

your last line is a marvelous statement! great post recapping a bit of your history.

Comment on Au Pied de Cochon Cabane à Sucre, 2012 by julie

julie — Mon, 12 Mar 2012 13:05:26 +0000

i must make it there one of these days… that tourtière looks delicious!

Comment on Sweet and Salty: A Juxtapostion | Au Pied de Cochon Sugar Shack 2010 by montcarte » Au Pied de Cochon Cabane à Sucre, 2012

montcarte » Au Pied de Cochon Cabane à Sucre, 2012 — Thu, 08 Mar 2012 02:58:38 +0000

[...] Another year, another visit to the Au Pied de Cochon cabane a sucre done. This year’s was definitely the year to go; it was our third time, and it was definitely the best of the bunch. The food never stopped coming, and every dish we had was spectacular, making this the year to beat. I don’t think there’s a need to go into all the fatty, meaty, decadent details, (additionally, I didn’t take as many photos as I usually do, even not photographing some dishes at all!) so here’s the quick overview. [...]

Comment on White Loaves (Tuesdays with Dorie: Baking with Julia) by Teresa

Teresa — Tue, 21 Feb 2012 08:07:10 +0000

I think the twice-a-month schedule will really help make this group more doable. I’m another of the French Fridays folks, so am grateful that I’m going to be doing eight (or more) assignments per month!

Comment on Coconut Cheesecake with Honey-Roasted Pineapple by Ashley

Ashley — Mon, 20 Feb 2012 16:17:38 +0000

Don’t feel bad about the lighting of your photos!! I can totally understand because I feel the same way but it’s not worth stressing over. The food itself still looks delicious! I looove coconut but have never tried making a coconut cheesecake. I’ll have to keep an eye out for coconut cream.

Comment on Coconut Cheesecake with Honey-Roasted Pineapple by grace

grace — Sat, 18 Feb 2012 23:35:12 +0000

hey-oh! this is dynamite, kim! coconut is definitely one of my top five favorite ingredients, and it even has the power to make cheesecake appealing to me!

Comment on A Food-Blogger Dilemna by sheila

sheila — Thu, 16 Feb 2012 18:11:05 +0000

That is unsettling. I just started a food blog and I have not created any of my own recipes. I have just cited where they came from. I have not even been changing the wording too much, unless I think it is unclear or confusing. That sucks! Don’t people put there recipes online so that other people can use them? If they don’t want other people using them they should not be putting them online. I mean how could you even control if people are reposting your recipe and not giving you credit? I don’t know, I hope this does not happen to me any time soon.

Comment on Crème Brûlée by Emily Golden

Emily Golden — Mon, 13 Feb 2012 14:20:50 +0000

Wow, that temp is really low too, i bake mine at 350 in a water bath. Done in 30 min…

Comment on Crème Brûlée by Emily Golden

Emily Golden — Mon, 13 Feb 2012 14:17:45 +0000

Not enough egg yolks…you need 5-6 for that amount of liquid.

Comment on These are the terrines of our lives by rebecca

rebecca — Sun, 12 Feb 2012 13:05:16 +0000

Made this for brunch today. It was a huge hit! I’ll definitely be making it again and try some different fillings.

Comment on White Loaves (Tuesdays with Dorie: Baking with Julia) by grace

grace — Fri, 10 Feb 2012 18:43:52 +0000

as someone who works at a bakery and either bakes bread or sees bread being baked each day, i commend your crumb! i think you did a great job.

Comment on White Loaves (Tuesdays with Dorie: Baking with Julia) by Alice

Alice — Fri, 10 Feb 2012 17:09:19 +0000

your photos are just charming! Great looking loaves!

Comment on White Loaves (Tuesdays with Dorie: Baking with Julia) by Karen/Shortbread

Karen/Shortbread — Fri, 10 Feb 2012 02:35:23 +0000

I, too, had to give up on the original TwD because of an ever-expanding backside! It was amazing how it shrank after I stopped :-/ I think I will enjoy the new rules too, and this bread was the perfect beginning.

Comment on White Loaves (Tuesdays with Dorie: Baking with Julia) by Lola

Lola — Thu, 09 Feb 2012 23:26:36 +0000

I agree that its good we’re only baking two times a week; the extra calories are adding up since I also participate in French Fridays withe Dorie! I’ve had to cut back on my wine so I can zip my jeans:) We really enjoyed this bread too.

Comment on White Loaves (Tuesdays with Dorie: Baking with Julia) by Cher

Cher — Thu, 09 Feb 2012 03:09:12 +0000

Such pretty pictures. These were such lovely loaves to work with, weren’t they?

Comment on White Loaves (Tuesdays with Dorie: Baking with Julia) by Karen

Karen — Thu, 09 Feb 2012 02:53:07 +0000

I am so glad you are back as a part of TWD! This is going to be a fun book to bake through. Your loaves look perfect! I am glad that your thought to knead only half the dough with the mixer. I am looking forward to getting to know you!

Comment on White Loaves (Tuesdays with Dorie: Baking with Julia) by Ashley

Ashley — Wed, 08 Feb 2012 21:07:27 +0000

What a perfect looking white bread! I was part of TWD when it first started too but like you found it too much to keep up with and eat! Nice that the rules are more loose for Baking with Julia. I look forward to seeing what you guys make.