tag:blogger.com,1999:blog-4543389752792247888.post6173440523488351662..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: Cream of Blueberry Soup with Yogurt CharlottesUnknownnoreply@blogger.comBlogger24125tag:blogger.com,1999:blog-4543389752792247888.post-88390537461900353432007-09-13T12:47:00.000-04:002007-09-13T12:47:00.000-04:00Thanks, SD. I may have to try that when I make th...Thanks, SD. I may have to try that when I make this again. Beet ice cream is coming soon!Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-28991771621327837152007-09-11T14:06:00.000-04:002007-09-11T14:06:00.000-04:00Diner Girl - Belated thanks for your card. Plasti...Diner Girl - Belated thanks for your card. Plastic molds are difficult, because you can't warm them very efficiently and so the gelatin softens and you wind up with....well, you know. Sorry.<BR/><BR/>So, if it helps, here's my updated view on Panna Cotta... since nobody really likes the wiggly texture of gelatin anyway, you can make a nicer (and ultimately easier) dessert if you use less of it and simply pour the mix into a pretty bowl and let it set up for a few hours. Maybe its a little less dramatic, but since you don't have to unmold it, you will save a step, and eliminate the likelihood of glurp. <BR/><BR/>Can't wait for that Beet Ice Cream! sdAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-88004689579520510582007-09-09T17:28:00.000-04:002007-09-09T17:28:00.000-04:00Ruth -- thanks! Glad you're here.Ann -- I burned ...Ruth -- thanks! Glad you're here.<BR/><BR/>Ann -- I burned out my immersion blender last fall and have yet to replace it. Thank you for reminding me. Time to put my Sur La Table gift card to good use!Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-91419297183498237472007-09-08T16:13:00.000-04:002007-09-08T16:13:00.000-04:00Heya Carol!you need to get yourself an immersion b...Heya Carol!<BR/>you need to get yourself an immersion blender. They're such a revelation after using a traditional blender to puree hot hot stuff. You just stick it in, let it go and voila! no scary purple covered walls. And many of them come with really useful attachments that you can use to whip things and moosh things. Good stuff, and relatively cheap too!<BR/><BR/>thanks for the blue soup insight. I might have to give this one a go!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-89692837383004196962007-09-06T07:40:00.000-04:002007-09-06T07:40:00.000-04:00I just came across your site and so glad I did. I...I just came across your site and so glad I did. It will be my place to visit often for a good belly laugh and some great recipes.<BR/><BR/>Thanks for sharing.Ruth Danielshttps://www.blogger.com/profile/11173472189049022779noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-31066219249503077962007-09-05T20:07:00.000-04:002007-09-05T20:07:00.000-04:00Pastrymann: thanks for the insight and tips. I do...Pastrymann: thanks for the insight and tips. I do want to try making dacquoise again. It's just so humid here all the time, I know that can be a factor. I will try your advice and hope it makes a difference.<BR/><BR/>Catherine: HA!<BR/><BR/>Carol in VT: Welcome! And happy belated birthday to you!<BR/><BR/>JoP: I'm so glad you're loving the book and making some of the dishes. Keep me posted on what you're doing. I think the Ruhlman/Keller combo have a powerful impact, that's for sure.<BR/><BR/>PDX: The socks in Keds? Did you forget our awesome Reebok high-tops and leather bomber jackets? And those stupid bow hair barettes? Holy crap, the late 80s were awful.<BR/><BR/>Sarah: I admire the ability that you can stand there for 30 minutes to ponder what went wrong. I spend days thinking about how I could've done it better. I am so annoying. ;)Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-53786221727502731912007-09-05T14:44:00.000-04:002007-09-05T14:44:00.000-04:00Oh this was too funny, I have had the same thing h...Oh this was too funny, I have had the same thing happen!!! But the best part is when at the end you stand there in your kitchen scratching your head and wondering what happened for at least 30 minutes. Or at least that is how long I have.<BR/><BR/>As always looks delish, even if it didn't turn out quite like the picture ;)Unknownhttps://www.blogger.com/profile/09933366632869606653noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-80266679090844971282007-09-04T12:33:00.000-04:002007-09-04T12:33:00.000-04:00I think it looks amazing, but then I'm proud when ...I think it looks amazing, but then I'm proud when I make an awesome grilled cheese...<BR/><BR/>And "Don't You Forget About Me" is better!Jimhttps://www.blogger.com/profile/09598437779185407354noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-91414940146229586222007-09-04T08:12:00.000-04:002007-09-04T08:12:00.000-04:00No one carries off a perm--not in the 70s, the 80s...No one carries off a perm--not in the 70s, the 80s, the 90s, or today. Trust me. But I do think High School '80s were worse than mid-20s '80s: I went the Tenax-ed "Human League" route, and still love looking at photos from back then.<BR/><BR/>But I digress.<BR/><BR/>I am profoundly impressed by your ability to recover, regroup, redesign in the face of disappointing results. I haven't seen the cookbook photo yet, but the photo you provide looks plenty damn fine to me, and easier to eat to boot.<BR/><BR/>I am so loving this blog--I will cry when you're finished with the book....Karenhttps://www.blogger.com/profile/01288100796201737845noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-29844563423474835122007-09-03T09:28:00.000-04:002007-09-03T09:28:00.000-04:00This sounds amazing--I've been on a big fruit soup...This sounds amazing--I've been on a big fruit soup kick this summer since I had a chilled peach/champagne soup in New Orleans.JordanBakerhttps://www.blogger.com/profile/00642798132367491206noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-83745345277535083702007-09-03T08:31:00.000-04:002007-09-03T08:31:00.000-04:00I made the blueberry soup yesterday, skipping the ...I made the blueberry soup yesterday, skipping the yogurt thing and the dacquoise. When I tasted it after it was done and chilled, my reaction was---a laugh! Of joy! OMG, this is incredible. Somehow, I think Chef Keller would be pleased that his blueberry soup made me laugh with joy.<BR/><BR/>And the color---it's so awesome. In the photo in the book and that Carol shows above, the soup seems to have a strong red color. But mine was a deep lilac color--definitely purple. It's so gorgeous. I wish you could see it.<BR/><BR/>This recipe is the one I love enough to marry. And what deep satisfaction that I, a novice, could turn out this awesome soup following Chef Keller's direction. There are several reviews of this cookbook on Amazon that describe it was coffee-table only, far to difficult to attempt at home. This is so wrong, as Carol has shown in this blog. This recipe is a great example....it's SIMPLE to do, even for a beginner cook. I'm still smiling inside that I did it with such an excellent result.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-77444364407554556662007-09-02T22:58:00.000-04:002007-09-02T22:58:00.000-04:00Yeah, that hair WAS bad, but we ALL had it. While...Yeah, that hair WAS bad, but we ALL had it. While you had the bad frizzy perm, I had the sprayed stiff bangs that stood straight up from my forehead and were glued there with "Stiff Stuff". Remember that??<BR/><BR/>And I was talking to the hubby about "E.G." socks the other day. EGs crammed into Keds. Nice. We looked awesome didn't we?<BR/><BR/>But I digress...I rather like the yogurt charlotte as a dollop instead of something with a consistency that would likely make me gag.<BR/><BR/>So BRAVA! Looks marvelous!pdxblogmommyhttps://www.blogger.com/profile/07424710962818464421noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-73913600853621996182007-09-02T13:28:00.000-04:002007-09-02T13:28:00.000-04:00As my first step in making the blueberry soup, I'm...As my first step in making the blueberry soup, I'm making the tellicherry pepper syrup, using plain old black peppercorns like Carol did. It needs to cook 20 more minutes, but I just tasted it. OMG, it is ever awesome. The mix of flavors totally rocks---a bit pungent from the pepper but sweet, too, with a refreshing sort of feel from the mint. <BR/><BR/>I'm new to this cooking thing, but my confidence raises each time I try a little bit of Keller. Each thing I've tried has succeeded beyond my expectations. I love being able to do a little bit of Keller, and it's given me the confidence to keep on going to try other things. <BR/><BR/>Kudos once again to Ruhlman and Keller, who changed my life, and to Carol's French Laundry diary which provides inspiration and a sense of adventure in the kitchen.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-7967877066820565462007-09-01T12:01:00.000-04:002007-09-01T12:01:00.000-04:00Ah. A blue soup, in the great blue soup tradition...Ah. A blue soup, in the great blue soup tradition... <BR/><BR/>http://www.recipezaar.com/96158<BR/><BR/>Carol, I'm de-lurking to say how addictive I've found your site. Surfing food blogs is what I do instead of actual work, and yours has become my favorite. <BR/><BR/>Thanks for doing this project!<BR/><BR/>(btw - my name's also Carol and I just celebrated my SECOND (annual) 39th birthday on Aug 14th. I forsee these 39th birthdays just getting better and better!)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-68946530945428205372007-09-01T09:20:00.000-04:002007-09-01T09:20:00.000-04:00Carol--No one told you how bad you looked because ...Carol--No one told you how bad you looked because they were all way too busy looking awful themselves. Try living with curly-perm hair that's natural. But I digress.<BR/><BR/>Soup looks wonderful, and I'm pleasd to see that the lid to your blender didn't become enraged and run away, like some other blender lids that we know.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-73697790911908656122007-08-31T23:18:00.000-04:002007-08-31T23:18:00.000-04:00First-time commenter here. I had to chuckle when ...First-time commenter here. I had to chuckle when I saw the photo in the cookbook, but then I reminded myself that at least you're USING said cookbook. Every time I open it up I am overwhelmed by the 90 hours of microwave time to get beet powder and the soaking of some such ingredient for like 40 hours. Very intimidating!<BR/><BR/>I'm going to try the Heirloom Tart thing you made recently for company this weekend. Wondering if I can...GASP...use store-bought puff pastry?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-55516322460566737592007-08-31T23:07:00.000-04:002007-08-31T23:07:00.000-04:00A pie-eating-contest-gone-bad reference from Stand...A pie-eating-contest-gone-bad reference from Stand By Me asks for one thing and one thing only:<BR/><BR/>"BOOM! BA-BA-BOOM! BA-BA-BOOM! BA-BA-BOOM!"<BR/><BR/>Ahem.<BR/><BR/>Oh, yeah - the soup looks delish. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-48906593514061898802007-08-31T22:51:00.000-04:002007-08-31T22:51:00.000-04:00dacquoisecheck your oven temp with a with an acura...dacquoise<BR/><BR/>check your oven temp with a with an acurate thermometer.380 to 400 is optimal..<BR/>you live in a very humid area. was the humidity up that day...<BR/>alot of problems occur when the quality of the eggs are in questions....<BR/>sometimes over whipping or underwhipping can cause problems...<BR/><BR/>love your resourcefulness..you are a pastry chef in the making!!!<BR/><BR/>great blog..keep it up!!!Anonymoushttps://www.blogger.com/profile/01108569020543733603noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-67049810550745263722007-08-31T22:14:00.000-04:002007-08-31T22:14:00.000-04:00That looks really good! I have the very same mold...That looks really good! I have the very same molds except they're holding strawberry gelatin right now, much less exciting.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-70392637275255483072007-08-31T19:56:00.000-04:002007-08-31T19:56:00.000-04:00Hm, perhaps it was very humid? Meringues can be fi...Hm, perhaps it was very humid? Meringues can be finicky things. Nonetheless, at least it tasted good.<BR/><BR/>I make a homemade beet ice cream that rules. I had no idea TK had one, but I have a feeling you're in for a treat!Mercedeshttps://www.blogger.com/profile/00097330009175643958noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-27272451196397333892007-08-31T19:55:00.000-04:002007-08-31T19:55:00.000-04:00Fun post to read, and fruit soup is a new concept ...Fun post to read, and fruit soup is a new concept for me, so thanks for enlightening!Kevin Kossowanhttps://www.blogger.com/profile/00162563717624538222noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-72565338628258760382007-08-31T19:49:00.000-04:002007-08-31T19:49:00.000-04:00Hi Carol,Great to have you back from your vacation...Hi Carol,<BR/>Great to have you back from your vacation… <BR/>If you try the dacquoise again grind your 'toasted' & cooled almonds with half of your powdered sugar first and then add the sifted cornstarch, making certain that the sugar/almond mixture does not heat up in the food processor. The heating will create a dense / chewy dacquoise instead of crisp. The whites (as you know) are beatten stiff with the remaining sugar...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-86938180064660460982007-08-31T16:46:00.000-04:002007-08-31T16:46:00.000-04:00We make lots of cold fruit soups in the summer in ...We make lots of cold fruit soups in the summer in Hungary, but I haven't tried a blueberry one yet. This one looks and sounds delicious and your presentation doesn't look <I>that</I> bad! Looking at p. 266, you can tell that those thingies are just going to get all crumbly anyway!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-7253468216325880632007-08-31T14:37:00.000-04:002007-08-31T14:37:00.000-04:00Looks yummy if you ask me. I had great success wi...Looks yummy if you ask me. I had great success with the CIA's red plum soup, so I'm thinking I'll do this one this weekend. I'm glad to know it passed the taste test with flying colors!Anonymousnoreply@blogger.com