Comments for Leite's Culinaria

Comment on What’s for Dinner Tonight? by Sofia

Sofia — Wed, 22 Feb 2012 16:17:11 +0000

WOW Dan… Amazing… love conch. And shrimp curry? you are definitely playing with our emotions. Not even 11am here and already starving thanks to you. Well last night’s Gumbo came out pretty good actually. Not that I am a connoisseur of the real deal, but liked how fast it was to make and how tasty it came out. Tonight still in a Cajun mind, I am making a pulled chicken bbq but with a Cajun twist to it. Will be our dinner but also the biggest part for my Older daughter’s school tomorrow.

Comment on Clinton St. Baking Company Pancakes by Renee Schettler Rossi

Renee Schettler Rossi — Wed, 22 Feb 2012 16:11:59 +0000

Love at first flapjack! Love that. May we borrow it sometime, Stephanie?

Comment on How to Woo Women–Well, Kinda by ellen

ellen — Wed, 22 Feb 2012 16:03:27 +0000

this is just sweet, and the fact that it’s the story of (some of) your life makes it sweeter. props to you for remaining Jonathan Dixon, despite its ups and downs. truly the right people are out there waiting for each other.

Comment on Clinton St. Baking Company Pancakes by Stephanie

Stephanie — Wed, 22 Feb 2012 15:47:23 +0000

My editor at Little, Brown sent me a copy of this book. It was love at first flapjack.

Comment on What’s for Dinner Tonight? by Sarah Owen

Sarah Owen — Wed, 22 Feb 2012 15:04:27 +0000

Last night, To celebrate Fat Tuesday I made my first attempt at a Chicken and Andouille Sausage Gumbo!! Pretty Yummy!!!! I incorporated a couple of different recipes found on the web due to time and ingredients on hand. Will definitely amp up the spice and heat next time.

Comment on What’s for Dinner Tonight? by Dan Kraan, LC Community Moderator

Dan Kraan, LC Community Moderator — Wed, 22 Feb 2012 13:26:28 +0000

Dinners for Wed., Feb 22, 2011

National Margarita Day – Drink or dessert, this Margarita Granita is sure to be a great way to celebrate this national day.

Day 5 – Brunch – Conch and Pumpkin Chowder. I grill the conch before adding it to a creamy rich (coconut milk), chunky, spiced calabaza chowder. I found a recipe for Mofongo (green plantains, pork cracklings, bacon and garlic) and plan on making small balls (2-inch) of it for a side.

Dinner – Shrimp Curry using homemade Caribbean-style curry powder, onions and tomatoes, with a hint of ginger and a splash of lime. Plantain Fried Rice, fairly simple and a good base for the shrimp.

Comment on Gumbo by Sofia

Sofia — Wed, 22 Feb 2012 02:05:51 +0000

Just finished making and eating this Gumbo and I must say I was surprisingly surprised. I did however use butter instead of margarine and olive oil instead of vegetable oil. Also instead of the bouillon cubes and water I added 4 cups of home made chicken broth. This is an easy recipe and very tasty. Also prior to serving I added file.

Comment on Orange-Olive Oil Cake by David Leite

David Leite — Tue, 21 Feb 2012 20:48:46 +0000

Hi, Chris. So glad you liked the recipe. It is a winner. As to your notes, Bundt pans really vary in size. This cake need a big one. Mine is a 12- to 15-cup pan. It’s the only cake I make in it. And, yup, you can make it in other pans. I’ve seen it made in loaf pans, cake pans, brownie pans, you name it. You have t adjust baking time, obviously. As to the browning, it could be because your oven runs hot. My cake is never done at one hour, so there’s a clue. And the splitting…well…I love that. Plus it makes no matter, as the cake is flipped and sits for at least two days before you eat it.

Now, as to using less sugar. Sugar does all sort of things to the cake. It adds sweetness, moisture, structure, etc. I’ve never cut the amount of sugar, so I can’t really give you a hard and fast answer. But my suggestion is to use 1/2 cup less the next time. That shouldn’t hurt the cake at all. If that’s still too sweet, I’d try another 1/2, but no more. That would be more than 1/3 the sugar, which will change proportions, volume amounts, and chemistry.

Comment on Zen and the Art of Cooking for The One by David Leite

David Leite — Tue, 21 Feb 2012 20:40:41 +0000

Oh, how true.

Comment on What’s for Dinner Tonight? by Dan Kraan, LC Community Moderator

Dan Kraan, LC Community Moderator — Tue, 21 Feb 2012 19:18:41 +0000

Believe it or not, there are some leftovers. Turns out, the oxtail recipe serves four. I wasn’t sure, and it is filling, especially with the bakes. I love how tender the meat gets and how well the flavours come together.