Comments for LunaCafe http://thelunacafe.com ... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley Wed, 22 Feb 2012 18:54:24 +0000 hourly 1 Comment on Warm-Spiced Molten Chocolate Cake by bakingismyzenhttp://thelunacafe.com/warm-spiced-molten-chocolate-cake/comment-page-1/#comment-23524 bakingismyzen Wed, 22 Feb 2012 18:54:24 +0000 http://thelunacafe.com/?p=14472#comment-23524 I'm not concerned with how 'yesterday' this is....it's too good to forget!! Gorgeous photos, great post. Now I'll be thinking of making this for days...until I break down and just make it! :)~Carmen I’m not concerned with how ‘yesterday’ this is….it’s too good to forget!! Gorgeous photos, great post.
Now I’ll be thinking of making this for days…until I break down and just make it! :)

~Carmen
bakingismyzen´s last [type] ..MARDI GRAS and BEIGNETS

]]> Comment on Warm-Spiced Molten Chocolate Cake by Renatahttp://thelunacafe.com/warm-spiced-molten-chocolate-cake/comment-page-1/#comment-23499 Renata Wed, 22 Feb 2012 05:17:13 +0000 http://thelunacafe.com/?p=14472#comment-23499 O.M.G!!! Love the cake, love the dishes, love the spices, love the deliciousness!! And above all, love the simplicity of this dessert. Hats off to you!! O.M.G!!! Love the cake, love the dishes, love the spices, love the deliciousness!! And above all, love the simplicity of this dessert. Hats off to you!!
Renata´s last [type] ..FALAFEL & MOLHO DE TAHINI

]]> Comment on Caramelized Apple, Onion, Cheddar & Blue Cheese Tart by Susan S. Bradleyhttp://thelunacafe.com/caramelized-apple-onion-cheddar-blue-cheese-tart/comment-page-1/#comment-23415 Susan S. Bradley Sun, 19 Feb 2012 20:12:32 +0000 http://thelunacafe.com/?p=13226#comment-23415 Rachael, most likely yes, but some quality will be lost. Try freezing them after baking and see what result you get. On the other hand, why not make and freeze the unbaked tart shells (which, if well wrapped, will keep for months in the freezer), and then make the filling and store in the frig until needed (will keep for several days)? Then on bake day, take the tart shells from the freezer, prebake as directed in the recipe, fill with the prepared filling, and bake. Rachael, most likely yes, but some quality will be lost. Try freezing them after baking and see what result you get. On the other hand, why not make and freeze the unbaked tart shells (which, if well wrapped, will keep for months in the freezer), and then make the filling and store in the frig until needed (will keep for several days)? Then on bake day, take the tart shells from the freezer, prebake as directed in the recipe, fill with the prepared filling, and bake.

]]> Comment on World Famous Green Chile Mac & Cheese by “10 Creative Mac ’n’ Cheese Creations” « cooktravelwritehttp://thelunacafe.com/world-famous-green-chile-mac-cheese/comment-page-1/#comment-23409 “10 Creative Mac ’n’ Cheese Creations” « cooktravelwrite Sun, 19 Feb 2012 17:19:30 +0000 http://thelunacafe.com/?p=4422#comment-23409 [...] Texas-born Chef Robert McGrath—author of American Western Cooking and one of Food and Wine magazine’s “10 Best Chefs in America”—is the genius behind this much sought-after dish served at Roaring Fork in Scottsdale, Arizona. The ingredients include a variety of sweet and hot peppers and fresh sweet corn, which give the dish its impossible-to-duplicate green hue and spicy kick. Photo courtesy of sms bradley/TheLunaCafe.com. [...] [...] Texas-born Chef Robert McGrath—author of American Western Cooking and one of Food and Wine magazine’s “10 Best Chefs in America”—is the genius behind this much sought-after dish served at Roaring Fork in Scottsdale, Arizona. The ingredients include a variety of sweet and hot peppers and fresh sweet corn, which give the dish its impossible-to-duplicate green hue and spicy kick. Photo courtesy of sms bradley/TheLunaCafe.com. [...]

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