Comments for brunosdream

Comment on Parisian Daily Bread by Tiguida

Tiguida — Mon, 27 May 2013 15:44:26 +0000

For the past 20 years, I never enjoyed bread like, when I visited my niece in Columbus OHIO. I had Parisian hot bread every moning. I am wondering if you have any bakery in Philadelphia, Bryn Mawr, Haverford or City Line Ave. I am use to good bread in Africa et and Paris. Parisian Bread Is The BEST OF THE BEST. Thanks

Comment on Tomato, Swiss Chard and Onion Panade by brunosdream

brunosdream — Thu, 27 Sep 2012 16:05:00 +0000

Thanks Lisa! I hope you enjoy the panade.

Bruno

Comment on Tomato, Swiss Chard and Onion Panade by lisa

lisa — Wed, 26 Sep 2012 22:42:47 +0000

Oh yes, this looks delicious..(as do all of your creations).. I’m going to try it!

Comment on Tomato, Swiss Chard and Onion Panade by brunosdream

brunosdream — Tue, 21 Aug 2012 11:54:06 +0000

Thanks Kalyn! It tasted fantastic too!

Comment on Tomato, Swiss Chard and Onion Panade by Kalyn

Kalyn — Sun, 19 Aug 2012 16:13:21 +0000

This looks fantastic!

Comment on The First Supper – Pizza and Sweet Potato Gelato w/ Candied Pecans by brunosdream

brunosdream — Sat, 11 Aug 2012 11:28:57 +0000

Anne,

I’m not sure how soy half & half will effect the taste and freezing process, but I think it’s worth a try!

Bruno

Comment on The First Supper – Pizza and Sweet Potato Gelato w/ Candied Pecans by Anne

Anne — Wed, 08 Aug 2012 13:40:30 +0000

I’m lactose-intolerant, and I can’t find lactose-free half-and-half. Do you think the gelato recipe would work if I used lactose-free whole milk? I’m pretty sure soy-based half-and-half is available, but I don’t know how that would affect the freezing process.

Comment on Pear Gelato & Thanksgiving Lamb Dinner by Elizabeth

Elizabeth — Thu, 19 Jul 2012 23:41:40 +0000

Hi Bruno,
That supper looks delicious!

I came across your blog as I was searching for a pear gelato recipe. I’ve also had trouble getting adequate pear flavor from pureed poached pears. I used a recipe similar to yours, except double the amount of poached pears.

My grocery store sells pear nectar (thick juice, as far as I can tell) by a brand named Kerns. I reduce a quart of the pear nectar to a scant cup, let it cool, and stir it into the pear-custard mixture. That buys you a lot of flavor.

Comment on Veggie Garden 2012: Update #1 by brunosdream

brunosdream — Sat, 23 Jun 2012 15:35:36 +0000

Thanks Kalyn! I think I’ll have a good crop this year thanks to my new enclosure!!

Comment on Veggie Garden 2012: Update #1 by Kalyn

Kalyn — Fri, 22 Jun 2012 18:26:55 +0000

Looking good. I am so glad you got a fence around it!