Comments on: Sara’s secret: celebrity cannelloni

By: flourchild (carol)

flourchild (carol) — Tue, 23 Sep 2008 13:05:43 +0000

It’s Carol (I was referring to Sue’s comment) but you are welcome anyway! Regards to Carol Bagley and love The Baking Sheet and this blog! Keep up the good work!

By: flourchild

flourchild — Mon, 22 Sep 2008 13:41:54 +0000

Like Sue E. Conrad above, I too am loyal to KAF and steer people to it. I just wanted to relay an experience from last November. Four of us gal pals from Cincinnati (we were in our early 20’s then and are now 58-61) decided to choose a location to meet up again since we are so spread out. We decided to rent a row house in Baltimore. While speaking with the owner, she asked what I did and I told her I was a baker. She was delighted and said “Oh good! We have something in common! I work for Gold Medal Flour.” Immediately, without thinking, I said “Oh, I haven’t used that in more than 10 years… I will only use King Arthur Flour” which pretty much ended our conversation in dead air. I told the others what I did so they could prepare in case our beds were short-sheeted or worse… “dusted” with an inferior flour!

Ah, the Flour Wars… thanks for being one of our champions, Sue! - PJH

By: Lisa

Lisa — Wed, 10 Sep 2008 19:49:17 +0000

Thanks for the notes on Julia and Sara. I read Julia’s autobiography last year and loved it and loved hearing in her words about her life. I also subscribe to the Baking Sheet and altho I loved it in the original format I am getting used to the new. My pet peeve? “Dump all the ingredients in your bread machine…” I don’t have a bread machine and never intend on getting one. This makes these recipies no matter how wonderful they sound and look out of the question for me. Would you include instructions for non bread machine owners like me? I have made a few failures guessing at how to do things so I would really appreciate it! Thanks
Hi Lisa,
I don’t own a bread machine either (actually, I do own one, but it lives at someone else’s house). You can definitely make bread machine recipes by hand. Here is a link to our bread machine tips online, where they explain the steps. Look down past the numbered tips. Bread Machine Basics.

MaryJane @ The Baker’s Hotline.

By: oz Heelee

oz Heelee — Fri, 05 Sep 2008 11:38:17 +0000

For others that don’t like egg plant, try this recipe with tart apples! I did it with Granny Smith apples and it was absolutely exquisite. I find that most people are afraid of using fruit in their cooking until they try it once or twice.

By: Casey

Casey — Tue, 26 Aug 2008 00:48:05 +0000

And the baking dish you’ve used is one I bought from Baker’s Catalog and now I can
see its pale green glaze as the perfect surround for this fabulous looking dish. Perfect
for company presentation!

By: Sue E. Conrad

Sue E. Conrad — Wed, 20 Aug 2008 02:21:01 +0000

Ah, yes - being #2 on the flour hit parade!! Grew up with Gold Medal flour, and now I wouldn’t use it for any amount of money……….its consistency reminds me of talcum powder!!! Thank goodness KA is so widely available at this point. I’ve even steered other customers in the grocery stores in Florida to King Arthur, especially if they seem to be wavering over their choices!! Hey, gotta do my part!!

Sue, thank you SO MUCH - on behalf of me and my fellow 167 co-owners. Yes, King Arthur Flour is employee-owned, and it DOES make a difference. We try harder… and we really care a lot, about our flour and especially, about our customers. PJH

By: Lorraine Stevenski

Lorraine Stevenski — Tue, 19 Aug 2008 13:24:59 +0000

I love Sara Mouton’s new show on PBS. I have learned so many new ideas and techniques for a quick dinner. Try her ricotta gnocci (recipe in her website). For those who don’t like eggplant; try coating with Italian crumbs and then a quick saute. Then use for the filling in the cannelloni. Easy on the marinara sauce as you don’t want to overpower the cannelloni.

By: Beth

Beth — Tue, 19 Aug 2008 01:42:17 +0000

What a coincidence. I made eggplant parmesan tonight along with KAF’s recipe for “Light As Air” Focaccia (using Italian-style flour). I kept patting myself on the back all night, thinking it was the best eggplant parmesan I’ve ever made. I think adding the green chilles put it over the top. I still have one eggplant left, so I think I’ll try this recipe. By the way, the lady who says she doesn’t like eggplant: Try to find a homegrown one. Peel the eggplant, slice into 1/4 inch thick slices, let soak in salted water for 30 minutes. Rinse, drain and then fry the eggplant by first dipping the eggplant in a beaten egg, and then coating with breadcrumbs. You might decide you like eggplant.

An aside to PJ: Ginger Gold, Virginia Gold and Golden Supreme apples are ready for picking in VA. Do you want me to send you some? I think we’re going to the orchard on Wednesday or Thursday. It’s been so terribly dry here the last month I’m not sure if that has affected flavor, but let’s hope not.

Hey, good advice. I just had some of my mother-in-law’s eggplant parm this weekend; mmm-MMMM! She slices it ultra-thin, dips in a batter of egg/Parmesan cheese, then fries, then layers with marinara; no other cheese, just the parm in the batter. Thanks for the apple offer, too - but we get those Ginger Golds up here, and they should be ready within a couple of weeks, so I’ll hold out and save you the trouble! I love apple season here - we have probably 10 heirloom varietals from the little orchards around here, and are they ever tasty… enjoy yours! - PJH

By: granny

granny — Mon, 18 Aug 2008 13:05:59 +0000

can you use all-purpose flour for the crepes

Yes, All-Purpose flour can be substituted in this recipe. Frank from KAF

By: granny

granny — Mon, 18 Aug 2008 12:45:43 +0000

do u have to use white whole wheat flour, or can u use all purpose flour thank you