Comments on: The truth is

By: Molly

Molly — Thu, 04 Feb 2010 20:59:57 +0000

Anonymous, don't worry! You made the dough correctly. I don't know why Bon Appetit said two envelopes of yeast, because 2 1/4 teaspoons is exactly the amount of yeast in one envelope, and that's what I called for in the recipe I sent them. Very frustrating!

As for why your dough isn't rising as fast as it should, I can think of two possibilities:

1. Is the room too cold? In the winter, my house is usually quite cool, and when I make yeast doughs, they take extra time to rise. Either give the dough more time, or try moving it to an area that's a little warmer. (But not hot.)

2. Is your yeast old, or close to its expiration date?

Hope this helps!

By: Anonymous

Anonymous — Thu, 04 Feb 2010 20:43:47 +0000

Help! I found your recipe for Cinnamon Rolls with Cream Cheese Glaze in Bon Appetit. I am confused on the yeast. The recipe calls for 2 1/4 tsp., but then says “from 2 envelopes yeast”. I made the recipe with 2 1/4 tsp. yeast, but that is only one envelope. It has been rising for 1 1/2 hours and is certainly not doubling in volume. Was I supposed to use 2 envelopes of yeast, which would be 5 tsp.??? Oh, The Trouble With Yeast!!!

By: Dazy

Dazy — Wed, 22 Jul 2009 05:41:36 +0000

As you already know, I like your recipes, just wanted to tell you that I made this dish last week and it was amazing! Thank you so much for the recipe, it is one we will be enjoying again and again!

By: Kate

Kate — Thu, 18 Jun 2009 19:11:35 +0000

Oh Dear Lord, Brandon was right — this makes a divine sauce for pasta. We had it last night over some sweet potato ravioli and snap peas; I made enough for both of us to take leftovers for lunch.

Instead, we ate the entire thing and I'm just dreaming about it…and wondering if I can get away with using the rest of the crema to make the same thing again tonight.

By: kener

kener — Mon, 01 Jun 2009 01:43:52 +0000

Don’t you know, I just discovered Orangette and now… Read the first chapter of your book and it is a must read (all on New York Times). I love the photography on your blog and look forward to reading the blogs and trying the recipes!

By: Gemma

Gemma — Fri, 22 May 2009 20:30:54 +0000

Good luck Molly! There’s nothing wrong with weighting priorities. I look forward to Orangette’s return.

By: Cate

Cate — Thu, 21 May 2009 11:31:56 +0000

Perhaps it’s something in the air, the overwhelmingness of things to do right now. Your recipes keep me going (whether I make them or not), and while you’re away we have all the previous material you’ve already so generously put together. I’ll miss you. Have a good summer, and thanks.

By: Ingrid

Ingrid — Sat, 09 May 2009 01:33:00 +0000

I like walnut crema, but I think I like this (different but related) sauce even better. It's courtesy of my (wonderful) mother in law, I think by way of Mollie Katzen.

Heat two cups apple juice. Just before it boils, whisk in 4 T (1/4 cup) miso. Turn off the heat. Blend the miso/apple juice mixture (in a blender or food processor) with two cups of walnuts, 1 T grated ginger, and 1 T (or a little more) rice vinegar. Like walnut crema, the result looks like hummus. My mom in law's is a tiny bit grainy, which I think is just fine. This is good on asparagus, other veggies, rice, etc.

I've recently discovered your book and blog, and am enjoying both! Cheers.

By: Maija

Maija — Wed, 06 May 2009 18:21:00 +0000

Had to report back that the boyfriend called this "crack" and loved it. Coincidentally, he returned home with a 3lb bag of walnuts from his family the same day that I made this. Hurrah!

We also dipped our roasted new potatoes in it. I think the salt added to the onions & the boiling water is what makes it work.

By: jfud

jfud — Tue, 05 May 2009 01:53:00 +0000

I made this a few days ago, and although initially weirded out by the consistency of the crema, it was delicious! I only salted the water and onions and I guess I got lucky, because it tasted just right.

Earthy, savory, lemony, asparagusy goodness.

Can't get enough.