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Coconut Cake June 10, 2018

Posted by Bravado Cooking for Men in Classic Desserts, Classic Latin American Dishes.
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Cocomut Cake

 

This recipe comes from a good friend, Priscilla Nei.   I am not sure where she got it, but it is really great.  As you can see below, the condensed milk and coconut cream are “infused” into the cake.  This makes the final product incredibly moist.  Whenever I make this cake, people literally fight over the last pieces.

I wish I could say that this is a really healthy creation, but I think “indulgent” is a better word. After calculating the total calories of one whole cake and dividing that by 16 slices,  I decided that it is not prudent to communicate the numbers to my readers.  Best that you try this great recipe and see if you even care about calories. (more…)

Classic Tiramisu May 25, 2016

Posted by Bravado Cooking for Men in Classic Desserts, Classic Italian Dishes.
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Tiramisu is the all-time most classic dessert recipe in the Italian lectionary.  You will find it on 75% of the menus in Italian restaurants.  There is a good reason for all of this – it is really good and actually fairly easy to make.

Origin and history:

Unlike many Italian dishes, tiramisu is relatively new on the scene.  It was “invented” in a famous restaurant in Treviso called Le Beccherie in 1969.  The restaurant is still there (2016).  Treviso is about 50km. north of Venice.

The dessert starts with zabaglione (or sabayon as they say in France).  This mixture of egg yolks and sugar is the beginning of many Italian desserts; so, if you learn to make tiramisu, you will be ready to prepare a whole range of luscious treats.  The zabaglione is poured over Lady Fingers, which are crunchy sweet biscuits shaped like a finger.   They are very absorbent and are quickly soaked in expresso or coffee along with some liqueur or rum before adding the zabaglione. (more…)

Fudge – An American Classic December 3, 2015

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Desserts.
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Fudge

With the Holiday Season quickly approaching, it is time to start thinking of all the sweet things we can make. Here is a great one –  fudge using three different types of chocolate, two of which are dark.  It’s wonderful and creamy and, most importantly, justifiable. Ah yes, we all know that dark chocolate is very good for you – micronutrients and antioxidants and such (check out fitday.com/fitness-articles/nutrition/healthy-eating/6-health-benefits-of-dark-chocolate.html.)

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As American as Apple Pie December 16, 2014

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Desserts.
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Apple Pie

Apple Pie

I hate clichés, but what is more American than apple pie? We have to have this in our list of classic recipes. There are a thousand little variations usually with names like Grandma’s apple pie or Aunt Rosie’s famous recipe. They are all good, I’m sure, but this recipe below is mind blowing good and very easy. I adapted it from one that I found on AllRecipes.com (a great site) from someone named Moshasmama. (more…)

The Cupcake – Definitely an American Classic May 25, 2012

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Desserts.
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As you know, I’m hooked on classics.  How can you call yourself a Bravado chef if you can’t prepare some of the great dishes from time past?   I’ve been working on French classics, but we’re visiting grandchildren who are interested in cooking but are not responding to Vol au Vent or Escargots, two that we might have tackled.  The whole French thing was getting no traction with the younger set. (more…)

The Classic Tarte Tatin November 4, 2011

Posted by Bravado Cooking for Men in Classic Desserts, Classic French Dishes, Classic Recipes by Type.
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Tarte Tatin

Bravado cooking is about many things – making things from scratch, taking whatever time is required because your guests really are important, finding ways to drink good wine while you cook and – the subject of this post – showing respect for the classics.  If we can’t remember, understand the history and prepare the classic dishes, we are nowhere.  One of the classic desserts of all time is the Tarte de Demoiselles Tatin and it starts with a paté brisée, which is the same thing as our One-Handed Pie Crust, which you might want to review now – without repeating some of Howard’s antics (see Use Extreme Caution). (more…)

Pâte Brisée – The One-Handed Pie Crust September 23, 2011

Posted by Bravado Cooking for Men in Classic Desserts, Classic French Dishes, Classic Recipes by Type.
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Homemade Piecrust

Late one night – about 1:00AM – I was awakened by an urgent knock at the door of my hotel room.  It was Bob in only his Jockey shorts.  He claimed he took the wrong turn coming out of the bathroom and ended up in the hall without a key.  I was with him earlier and drinking should be mentioned as part of the background.  His room was on a different floor and he had to take the elevator to my room – luckily he saw no one.  I gave him some clothes – but no shoes – and he trundled off barefoot to explain things to the front desk.

Well, many of us would rather be caught in a hotel corridor in our underwear rather than attempt to make a piecrust.  Nothing could be sillier since it is very easy to do and very Bravado.

I learned to make piecrust, or pate brisée, from Julia Child – from her book, that is.  She suggests making the piecrust with one hand like the true connoisseurs in France.  The very first time I tried this technique, I realized what Julia was really thinking.

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