Comments for Rampant Cuisine

Comment on Homemade Glazed Donuts by Anne

Anne — Mon, 10 Jun 2013 11:57:23 +0000

And…let’s not forget how amazing they are even after they’ve been frozen! Just 10 minutes in a 300 degree oven and voila! You have a perfectly reheated treat that’s just as pillowy and yeasty as when freshly fried–YUMMO and hats off to Casa Ferrance for another delicous post @ Rampant Cuisine!

Did I mention that I had…like, THREE? Yeah, sprinkles for the win.

Comment on Oysters Rockefeller by ‘My Life on a Plate’ by India Knight | booksaremyfavouriteandbest

Fri, 07 Jun 2013 04:43:34 +0000

[...] So, oysters it is. There was a time when I was not such a big fan of oysters au naturel. That has changed but for the sake of a recipe, try Rampant Cuisine’s Oysters Rockefeller. [...]

Comment on Irish Soda Bread by Mauro W. Harrington

Mauro W. Harrington — Sun, 02 Jun 2013 11:38:32 +0000

Various forms of soda bread are popular throughout Ireland. Soda breads are made using wholemeal, white flour, or both. In Ulster , the wholemeal variety is usually known as wheaten bread and normally sweetened, while the term “soda bread” is restricted to the white savoury form. In the southern provinces of Ireland, the wholemeal variety is usually known as brown bread and is almost identical to the Ulster wheaten.

Comment on Homemade Pina Colada by Katryn

Katryn — Tue, 28 May 2013 13:12:28 +0000

Haha, so true! So many crazy cocktail names…the HUmmingbird, Jamaican smile, Jamaican delight, and Jamaican sunrise to name just a few. Definitely a wise choice to stick to the classic rum punch.

Comment on Homemade Pina Colada by Kent Norman

Kent Norman — Tue, 28 May 2013 12:10:49 +0000

Wow! Love the Appleton rum! I totally agree with the cocktail problems and to make it worse they have a million funny names for different concoctions. But I prefer just a straight rum punch. Its hard to get it wrong, and if you do who cares!

Comment on Ricotta Gnocchi with Beef Ragu by Stephanie

Stephanie — Wed, 15 May 2013 21:59:10 +0000

I just saw oxetail meat at Union Market this past weekend and thought of you guys. Wonder if that type of meat is salter or something….would be interesting to try. I have also make pumpking gnocchi before out of homemade pumpkin. Might be good with this for a fall meal. If you ever make this again, check out Union Market!

Comment on His and Hers Granola Bars by Joan Lawrence

Joan Lawrence — Mon, 13 May 2013 16:34:14 +0000

Sounds great–Dana’s here and is going to sign up for your blog.

Comment on The Classic Margarita by Frozen Pineapple Mango Margarita | Rampant Cuisine

Frozen Pineapple Mango Margarita | Rampant Cuisine — Mon, 06 May 2013 11:41:42 +0000

[...] perfecting the classic margarita, Nathan and I set out to create the perfect frozen Margarita. We thought that this would be a quick [...]

Comment on Chocolate Malt Milkshake by Katryn

Katryn — Tue, 09 Apr 2013 18:45:08 +0000

No, we don’t have that one…we just have the Williams Sonoma Ice Cream book which we’ve had good results with so far. I would love to borrow Sweet Scoops sometime! We have a whole summer of ice cream making ahead of us…

Comment on Chocolate Malt Milkshake by Katryn

Katryn — Tue, 09 Apr 2013 18:35:27 +0000

SO true! Adding that to my list of flavors to try…
We have a Cuisinart ice cream maker and keep the bowl in the freezer at all times so that we are always prepared should the urge to make ice cream arise.