tag:blogger.com,1999:blog-5086745178674356329.post8318830477097150518..comments2023-12-23T00:03:22.316-06:00Comments on For Love of the Table: Pistachio Cake and an AnniversaryPaigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-5086745178674356329.post-62421612848557557972014-01-31T04:57:32.705-06:002014-01-31T04:57:32.705-06:00Elise, I have never used coconut flour, but I bet ...Elise, I have never used coconut flour, but I bet it tasted really good. Thanks for taking the time to comment and share your gluten free variation!Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-84669729136635596402014-01-31T03:11:21.846-06:002014-01-31T03:11:21.846-06:00I baked this cake, and I must say it was very deli...I baked this cake, and I must say it was very delicious. I added coconut flour rather than cake flour, for a gluten free cake. Was still amazing, and allowed me to add toasted coconut to the topping. Anonymoushttps://www.blogger.com/profile/03151685008701078393noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-22449028800965541372011-10-26T15:57:16.753-05:002011-10-26T15:57:16.753-05:00Hi Carolyn, Unfortunately, I don't think the ...Hi Carolyn, Unfortunately, I don't think the one I use is made anymore. I use the "Microplane 39005 Rotary Grater with Coarse and Fine Blades". The one the microplane company is currently making gets pretty poor reviews on Amazon...but I love mine. It's true that it is made of plastic (except for the blades), so you have to be careful not to press too hard on it, but the blades on the drums are "microplane" sharp and very efficient.Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-82687005345413839622011-10-26T12:49:33.216-05:002011-10-26T12:49:33.216-05:00Hi, the cake looks amazing!!!! I normally have to...Hi, the cake looks amazing!!!! I normally have to go through at least four sessions with the food processor to get my nut flours as fine as yours (for macarons), and sometimes go overboard and get nut butters instead. What drum grater do you use?Carolynhttp://www.hirondelleco.comnoreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-4141349417059226022011-07-22T06:36:14.894-05:002011-07-22T06:36:14.894-05:00Thanks for letting me know you tried the cake! I ...Thanks for letting me know you tried the cake! I love hearing when people try the recipes and techniques I post.Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-45926741526903179462011-07-22T04:22:07.063-05:002011-07-22T04:22:07.063-05:00I stumbled upon your blog not too long ago and I&#...I stumbled upon your blog not too long ago and I'm so excited! I made this Pistachio cake and it's divine! Thanks for sharing the recipe.Tarts and Tiarashttps://www.blogger.com/profile/01345249355380929572noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-88765838521678368042011-03-31T10:01:15.155-05:002011-03-31T10:01:15.155-05:00I think that is just the most gorgeous cake I'...I think that is just the most gorgeous cake I've seen in a while...awesome! Happy Blogiversary Paige. What a special way to mark such a special milestone!!Deeba PABhttps://www.blogger.com/profile/05527333008494519621noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-10402693099791797582011-03-22T13:30:20.158-05:002011-03-22T13:30:20.158-05:00Looks delicious -- and how can you lose with pista...Looks delicious -- and how can you lose with pistachio? Perfect for celebrating a well deserved blogiversary!Lohttps://www.blogger.com/profile/02627131190832189839noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-15012414977552998362011-03-20T09:26:10.443-05:002011-03-20T09:26:10.443-05:00I love pistachios but dont see alot of recipes usi...I love pistachios but dont see alot of recipes using them. This cake is brilliant. <br />Happy Blogaversary!Meganhttps://www.blogger.com/profile/16980545495311242314noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-67363215449477887312011-03-18T06:32:28.639-05:002011-03-18T06:32:28.639-05:00I've heard so many great things about you and ...I've heard so many great things about you and your classes from Katrina :) This cake is beautiful, and the step by step photos are great. I agree, blogging is a great way to document things you've changed in a recipe, etc. That's one of the things I use mine for! :)Amandahttps://www.blogger.com/profile/16967409222170903614noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-78525987023792094882011-03-17T23:18:22.723-05:002011-03-17T23:18:22.723-05:00Beautiful cake though I doubt I can find the raw s...Beautiful cake though I doubt I can find the raw shelled pistachios in my part of the world! Great blog by the way!Anonymoushttps://www.blogger.com/profile/09446223754527194283noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-4788416988392827542011-03-17T16:50:19.411-05:002011-03-17T16:50:19.411-05:00Sometimes the best creations are born of necessity...Sometimes the best creations are born of necessity and what you have in the kitchen. Thanks for sharing the frosting recipe Paige. Sounds great. Love the addition of brandy for some extra complexity. Will be trying this out soon.Gloria - The Ginger Snap Girlhttps://www.blogger.com/profile/04132851638323218917noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-27395368625763458282011-03-17T09:33:36.477-05:002011-03-17T09:33:36.477-05:00Thanks to everyone for their congratulations and g...Thanks to everyone for their congratulations and good wishes!<br /><br />Gloria--I had planned on frosting the cake with classic ganache (equal weights of chocolate and heavy cream), augmented with a little extra cream so the final set would be softer. Then, when I went to make the ganache, I discovered didn't even have a cup of cream...so I sort of winged it (which is why I didn't post the recipe). Here is exactly what I did: I put 216 grams of heavy cream in a small saucepan with 78 grams of unsalted butter (cut into small pieces). I brought this to a simmer, took it off the heat and added a half pound of chopped semi-sweet (Ghirardelli)chocolate. I then let it sit for a minute or two to allow the heat to penetrate the chocolate and whisked it just until it was smooth. (All standard ganache method.) I then stirred in a tablespoon of brandy. <br /><br />You have to let it set until it reaches a spreading consistency. If you let it sit too long and it gets too firm, just remelt it.<br /><br />Actually, I was pretty happy with how it turned out. If I were to make it again, I would just use the following ratios:<br /><br />1 c. Heavy Cream<br />4 T. Unsalted butter<br />8 oz. chopped semmi-sweet chocolate<br />1 T. BrandyPaigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-6246424026148528282011-03-17T01:54:11.392-05:002011-03-17T01:54:11.392-05:00OMG I love the pistachio cake a lot. Thanks for th...OMG I love the pistachio cake a lot. Thanks for the great postAreYouSureThatsVeganhttp://areyousurethatsvegan.comnoreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-70054289875664133472011-03-16T22:58:56.691-05:002011-03-16T22:58:56.691-05:00Happy 1 year blog-o-versary! Your cake looks wond...Happy 1 year blog-o-versary! Your cake looks wonderful. I just started making nut based cakes last year and love the texture and flavor it brings. Your chocolate frosting looks mouthwatering...I would love the recipe. Frosting is one of those things that I often struggle with, especially the the chocolate variety.Gloria - The Ginger Snap Girlhttps://www.blogger.com/profile/04132851638323218917noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-11265924879780028792011-03-16T22:56:00.534-05:002011-03-16T22:56:00.534-05:00just perfect! I love the lime green calour fo this...just perfect! I love the lime green calour fo this fabulous cakeBig Boys Ovenhttp://www.bigboysoven.comnoreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-60620961579499645532011-03-16T22:23:51.905-05:002011-03-16T22:23:51.905-05:00I am positive that I'm not the only person who...I am positive that I'm not the only person who would be sad if you quit blogging. I check your site several times a week, and I'm always so happy to find a new post. Sometimes I read it right away, and sometimes I save it for a treat at the end of a long day. Thank you for all the time and effort you put into your blog--and happy first anniversary.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-60384529479287484202011-03-16T21:38:06.762-05:002011-03-16T21:38:06.762-05:00Oh my goodness, this cake looks so impressive. Con...Oh my goodness, this cake looks so impressive. Congratulations on 1 year!Kathy - Cooking On the Sidehttp://www.cookingontheside.comnoreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-4764699949833328262011-03-16T19:40:20.966-05:002011-03-16T19:40:20.966-05:00Hi Katrina,
I get the pistachios at The Merc! Wh...Hi Katrina,<br /><br />I get the pistachios at The Merc! Whole foods may have them...they used to carry them. Sometime right before Christmas, they stopped carrying them (locally, at least) because they had gone way up in price. <br /><br />It sounds like you have a wonderful evening of food and friends ahead of you. Thanks so much for coming to class...it was great to see you out in the room.<br /><br />I hope the rest of your vacation is wonderful. And I hope to see you back in KS again!Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-70725416346418605092011-03-16T18:43:20.914-05:002011-03-16T18:43:20.914-05:00PS--your cake looks yummy. Where do you get shell...PS--your cake looks yummy. Where do you get shelled and still raw pistachios? I only ever see them in the shell and/or heavily roasted and salted.Katrinahttps://www.blogger.com/profile/17194870993492545810noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-61538452017612532942011-03-16T18:41:17.200-05:002011-03-16T18:41:17.200-05:00Well, I could just cry. With happiness because yo...Well, I could just cry. With happiness because you DO blog, because I was able to be at your class last night (seriously, a highlight of my trip) and with sadness because I'm a baby and thank you for your kind words as well as I'm bummed I don't get to keep coming to all your classes.<br />Definitely agree with your friend that you should keep blogging although, if you stopped, I wouldn't inflict bodily harm on you!<br />So great to see you!<br />Heading over to my friend's house tonight with a yogurt cake (just like last night (I'll play with all chocolate at home) and a lemon one as well. We will be partying with lots of food. I know Marina is bringing your scones. <br />I'm making a raspberry coulis to go with both cakes. <br />Thanks so much, Paige!Katrinahttps://www.blogger.com/profile/17194870993492545810noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-77479397440291481302011-03-16T15:46:30.427-05:002011-03-16T15:46:30.427-05:00Happy Birthday and of course .... Happy cooking.Happy Birthday and of course .... Happy cooking.The Happy Whiskhttps://www.blogger.com/profile/13438469476168485775noreply@blogger.com