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Monthly Archives: June 2011

Strawberry Pie

The weather on Sunday was amazing, so Tom and I went with a friend to go strawberry picking at one of those pick-your-own farms.  Another friend had gone on Saturday, and she said she got raspberries, so I was looking forward to that as I was planning on making raspberry souffles on Sunday night.  Unfortunately, the raspberries were picked out, so that basically left us with strawberries. While picking I found an interestingly shaped strawberry, very Chthulu:

A Chthulu-shaped strawberry.

The strawberries were plentiful and absolutely amazing, so I really can’t complain.  They were at that perfect combination of tart and sweet.  The strawberries led to a afternoon of Pimm’s cups, and while we didn’t use the traditional recipe of strawberries, orange slices, mint, and cucumber, we did use freshly-picked strawberries and cucumber.

Having a lot of strawberries also gave me the opportunity to make one of my favorite summer treats:  Strawberry Pie.  It’s a great summer dish because it’s served cold (like revenge should be), and it’s very easy to make with a minimum of effort.  Here’s the (American) recipe:

  • 2 cups water
  • 3 Tbls corn starch
  • 1 cup sugar
  • 1 3 oz. package strawberry jello
  • 3 cups fresh strawberries
  • 1 pie crust (baked)

Add the corn starch and sugar to boiling water.  (This is what the recipe says to do, but it doesn’t work all that well, I’ll explain later.)  Boil until thickened.  Stir in the strawberry jello.  Let cool for a bit, then add the fresh strawberries (I halve them or quarter them depending on the size of the strawberries).  Pour into a pre-baked pie crust and place in the refrigerator until set.

That’s it!  If you make it early enough in the day it might be set up in time for dinner.  If not, if you let it set overnight it’s ready for the next day.  The joy about this pie is its adaptability.  In the past I’ve made a raspberry pie by substituting fresh raspberries for the strawberries and raspberry jello for the strawberry jello.  If you’re a fan of raspberries (like I am!), you’ll love this change.  Like a variety of fruits?  I’ve made the pie with a mix of strawberries, raspberries, and blueberries (blackberries would also go well) and mixed fruit jello.  I’ve never tried to make a blueberry pie, but only because the blueberry jello is some unnatural blue color, and I think it would creep me out.  I even thought about using mandarin orange slices (from a can) and the orange jello.  It’s a completely versatile recipe!

Now, there are two issues with this pie.  The first one is from living in the UK.  As people may or may not know, Americans use the term jello to mean any sort of gelatin based dessert, as Jell-o is a brand of these desserts.  This is called a proprietary eponym, a genericized trademark, or synecdoche. (Probably the third one should be used in most cases, as the first two may be reserved for things that used to be trademarked but became so standardized in the English language that they are no longer trademarked, like escalator and yo-yo.  I also hate the word genericized, so I’m okay with calling it synecdoche.)  Other examples of this are kleenex (facial tissue) in the United States and hoovering (vacuuming) in the United Kingdom.  Well the point of this is that such a thing as jello does not exist in the UK, and they call it jelly.  Which makes things even more confusing as jelly in the US is like jam and not like jello.  It also doesn’t generally come in a powdered form.  It comes in blocks of super concentrated jello:

Strawberry jelly, UK style

Basically I had to determine the amount of cubes of jelly to use to equal the amount of gelatin in a three ounce package of jello.  Doing the math, I determined that you add approximately three cups of water to twelve cubes of jelly, and since I needed two cups of liquid, I’d need eight cubes of jelly!  I used nine just to make sure it would set.

The second issue is an issue I’ve always had with this recipe, the corn starch (or corn flour in the UK).  The recipe says to add corn starch to boiling water.  This recipe is insane, as when you add corn starch to boiling water, it solidifies instantly into balls of corn starch which are next to impossible to break up in the boiling water.  In the past, I’ve mixed the corn starch with the sugar, then slowly added it to the boiling water in order to prevent blobs of corn starch from forming, but that was even difficult.  Clearly the right solution is to reserve about 1/4 cup of water to dissolve the corn starch.  Then boil the rest of the water.  Then add the corn starch and water to the liquid and everything should go great.  However, I came up with another plan.  Why do I need to add the sugar and corn starch to boiling water?  So I just added everything to the cold water and boiled until it thickened.  And it thickened perfectly!

Another reason why I made this pie was in order to try to the Cook’s Illustrated foolproof pie crust recipe.  In my post about quiche, I discussed how I use the Martha Stewart pie recipe for all my pie crusts because I find it tasty and delicious.  A reader asked me if I ever tried the Cook’s Illustrated recipe, and I said no.  I decided I should give it a try, as a lot of people seem to say that it makes the most amazing pie crust ever.  The secret to this pie crust is the use of vodka in the dough.  There is an excess of liquid so that the pie crust is easy to deal with and easy to roll with a rolling pin, but since half of it is vodka, the alcohol prevents the gluten in the crust from activating and creating a leathery pie dough.  The vodka also evaporates at a lower temperature supposedly creating a crisp and flaky pie crust.

I made up the pie crust and baked it in the oven.  Unfortunately, my crust shrank a bit (which I expected), but it still came out fairly nice.  I filled the pie crust and threw it in the refrigerator on Sunday night in order to have a nice, cold, and tasty pie for Monday.

Strawberry pie

As you can see, the pie crust ended up a bit rustic, but the color of the pie is always something appealing to me.  The bright red of the jelly and the strawberries always makes my mouth water.  I cut a few slices for Tom and I, and so the taste test began!

Two slices of strawberry pie

Surprisingly, Tom had never had this pie before.  I don’t know why, I was going through a phase of making it all the time.  I know I made it several times when I was living with Jamie, and I was dating Tom then, so he should have had some.  Except maybe we were pigs and ate it all without him.  Needless to say, he enjoyed it.  Now about the crust.  When I made it, I used all butter, because I don’t understand the reason behind putting shortening in anything.  The pie was a bit of a gloopy, sticky mess, but I put it in the fridge to set.  It rolled out quite easily, and adding a dusting of flour really helped the consistency go from gloopy and hard to roll to easy rolling and not at all sticky.  It baked up nice and flaky.  To be honest this is the most like a shop bought pastry crust than I’ve ever made before.  Honestly, I’m not the biggest fan of shop bought pastry crusts (for this type of pastry, I don’t have a problem buying puff pastry or filo pastry), so it was a bit of a disappointment when it felt like i was eating one.  I asked Tom, and he felt like it wasn’t as nice as my other crusts as well.  However, I think it might have ended up a tad under-baked, so I might try it one more time getting it to a nice golden brown, and maybe the delicious butter flavor that I’m used to from home made pastry will come out.

Oh the pie is great with whipped cream on top as well.  I usually serve it plain, but that’s because I prefer home made whipped cream, and I cant always be bothered to make any.

 
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Posted by on June 29, 2011 in Pie

 

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Souffles

So for awhile, I’ve been thinking about making dessert souffles.  I’ve made cheese souffles in the past, and I’ve had a few hiccups, but I managed to save them and they were very decadent and tasty.  In my head, I’ve always imagined souffles to be this way, but these ones were light, tasty, and didn’t make me feel heavy afterwards.  I used the souffle recipe from the Eiffel Tower Restaurant in Las Vegas.  Tom and I had an amazing meal there once, which you can read about on yelp if you so choose.  I bought the cookbook, and this was my third recipe attempt out of it, after the cheese souffles and the salmon with braised leeks.  (Both of which were amazing.)

First off, I halved the recipe.  It’s a bit of a strange recipe, as you make the base, and then each time you use some of the base to make six souffles.  The amount of base you use in each batch of six is about 1/4 to 1/3 of the base mix, so all in all you could end up with 18-24 souffles from one batch!  That’s way too much, so I halved the base mix, kept the egg whites and planned on making two souffle batches out of the mix, one chocolate and one raspberry.

I made the chocolate souffles on Saturday night.  I made the base earlier in the day.  Surprisingly, souffles are quite easy to make, if you make the base right, but I think mine might have been a bit too runny.  The actual whisking of the egg whites and folding into the base is quite easy.  For the first night, I prepared three ramekins.  I actually had way more batter than I needed for three, but I just filled them quite full and popped them in the oven.  Twenty minutes later:  Souffles!

Chocolate souffle with vanilla sauce

I forgot to take a picture of the first two we had, but we remembered for the third one (which we split).  This one we put the rest of the shaved chocolate on top.  The chocolate in the souffles wasn’t overpowering, just enough.  They were surprisingly light, and the vanilla sauce was the perfect accompaniment.

So Sunday night, since I still had a lot of base and four more saved egg whites, I planned on doing raspberry souffles.  Unfortunately when we went fruit picking that day, the farm was out of raspberries, so I had to do a strawberry souffle instead.  This time I buttered four ramekins, as I knew I had a lot of leftover batter.  I was slightly concerned I over-baked the chocolate ones so I took these out a few minutes earlier.  (Which was probably a mistake, as they were a bit underdone, but still amazingly tasty!)

Strawberry souffles

So all in all I’d have to say that souffle baking was a success!  They were light, fluffy, and tasty, and Tom said I should make them for company, so that’s always a good thing.  I’ll try a bit harder on the base to make sure it’s a bit better consistency, but for a first dessert souffle venture, I’d have to say that it went extremely well!

 
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Posted by on June 28, 2011 in Souffle

 

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Quiche Me

The first post I made on this blog said that I wanted this to be more of a baking blog and possibly a cooking blog someday, and now I’m blogging about quiche.  It’s a bit borderline I suppose, as while making quiche does involve some actual cooking, you’re basically baking some sort of savory egg pie, and just because it’s savory doesn’t mean you’re not baking right?  And there’s pastry involved.  So it is baking on some level.  Although Beef Wellington contains pastry, and while I do make it all the time, I’m not sure I would consider that baking.  Chicken pot pie more resembles baking for me too.  I suppose in the end it’s all subjective.

First, a bit about the title of this post.  The phrase “quiche me” always reminds me of my friend Jamie, as she and one of her exes were talking about creating a quiche delivery service named “Quiche Me” where they would dress up as French people with painted on mustaches in order to deliver them.  Perhaps that concept is what led her to create her clown burlesque troop, “Burlesque La Moustache Je T’aime“, or the BLaM JeTs for short.  (The video I linked to is a performance they did at a yearly Santa Cruz show, What is Erotic?, and if you look closely you can see the back of my head in the audience.)  Anyway, whenever I think of quiche, I think of that phrase, and I think of her.  Which is quite a lot as honestly, I love quiche.

For me quiche is a decadent dish which is incredibly easy to make as it can be made with a small number of ingredients.  The most difficult part is the pie crust, and while this is made incredibly easy due to the ease of buying pre-made pie crust, I much prefer to make my own.  I always use the Martha Stewart pie crust recipe, as I find it quite easy and very tasty, but I have been tempted to use the pie crust recipe out of my Serendipity 3 cookbook.  (The people who created Serendipity 3 are my heroes, they definitely know how to make amazing desserts, and when I make another dessert from their cookbook, I will go into more detail about it.)  The simplest filling is basically cheese, milk (or cream), and cheese (any kind works, but I commonly use Gruyere, Emmental, or Jarlsberg).  The versatility of quiche comes from the fillings added.  One of my favorites is Quiche Lorraine, which adds bacon and onion to the filling, and sometimes I like to add fennel for added flavor.

Last night, I decided to use onion, shitake mushrooms, asparagus, and spanish chorizo in my quiche.  I made the dough earlier in the day and put it in the fridge in order to get nice and set.  I’ve noticed that I have quite a warm kitchen, and pastry crust can be very temperamental due to getting too warm.  I’ve had many problems with it sticking to my countertop (which is stone, so it works quite well for rolling pastry crust).  I also put some of the wine ice packs that we have on the counter top for a while first in order to attempt to cool down the stone.  I rolled it out and baked the pastry crust first.  I did it at about 180 degrees C for about 8 minutes (although I did end up baking it a bit too long).  To make the filling, I always use three large eggs and 1 cup (American) of milk.  I usually use whole milk as I find the extra fat really helps the quiche filling reach a nice consistency, and using skimmed or party-skimmed makes the filling a bit too anemic.  If you want to go with a really decadent quiche, you can use half and half (single cream in the UK) or whipping cream (double cream in the UK) instead of the milk.  It makes for an even more luxurious filling, and I have done this on occasion, but usually when I’m having guests over and want to make the quiche quite special.  Then it’s just a matter of grating some cheese to put in it.  I used something new last night, Ossau Iraty from France, and it had quite a mild, nutty flavor.  Then it’s just a matter of sauteing the rest of the ingredients, adding it to the egg mixture, pouring it into the pie crust and baking until it’s done.  Mine looked like this when I took it out of the oven:

It was actually a bit underdone, as when I tried to cut into it it was a bit runny, so I put it back in the oven and let it finish.  Quiche is incredibly easy to serve, as I usually serve it with a salad if we’re having it for lunch or dinner.  It also can be served for breakfast with some nice hash browns, potatoes, or fruit.  It’s one of the things that I love about it.  I served it with a salad last night and a little bit of balsamic glaze:

Quiche also always brings back special memories of when Tom and I had first started dating.  He was living in San Francisco at the time, and he lived quite close to this restaurant we would go get breakfast and lunch at sometimes, Cafe Divine.  I was always amused by the display of divine things that they have there, as one of them was a picture of the drag queen Divine. The restaurant always had some sort of quiche on special, and we would often get it there.  Sometimes they’d have two choices and we couldn’t decide, so we’d split them.  My favorites were the Quiche Lorraine and the asparagus quiche.  Early on I told Tom that I’d have to make him my quiche (as I am quite fond of it, and have made several) to see how it compared.  He told me my pastry is better.  I never could figure out exactly what they did to their onions in the Quiche Lorraine, as they were always so decadent tasting.  I assume they braised them in butter and cream, as that makes almost everything taste better, but it’s a bit too much to be doing at home.  Anyway, I still love to make it as it reminds me of San Francisco early in our relationship, which, in my opinion, is never a bad thing.

 
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Posted by on June 22, 2011 in Pie

 

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Chocolate Stout Cake

Since the gingerbread recipe I found on the smittenkitchen website was absolutely amazing, I decided my next endeavor would be a chocolate stout cake also found on the same website.  It looked amazing, and there’s nothing wrong with a nice, moist, delicious chocolate cake, is there?

The recipe is fairly straightforward, and it’s another recipe involving alcohol.  Another stout recipe.  Unfortunately, Young’s double chocolate stout seems impossible to find in the stores in the UK (it was something that I could find in several locations while I was living in Santa Cruz), so I again had to use Guinness instead.  I’m fairly positive that Young’s would add something to this cake as the chocolate flavor would add to any sort of rich, chocolate dessert.

Since I have a fan-assisted oven, which in the states is often called a convection oven, I’ve been having to learn to deal with changing the temperature while baking.  Most cake recipes seem to be at 350 degrees F, which is approximately 180 degrees C.  Using a fan-assisted oven, most things require a temperature of at least twenty degrees cooler.  However, I’ve been baking my cakes at 150 degrees C, which is 30 degrees cooler than the standard recommendation.  Mostly, this is because I’m concerned that the cakes will become overdone.  In most cases, the recommended baking times seem to correspond directly with the lowered baking temperatures, so it hasn’t been much of a concern.  This cake did take about 15 minutes longer than the recommended 35 minutes, but I did think that 35 minutes seemed a bit short for a bundt cake baking time anyway, so I wasn’t too concerned.

I did have some problems when trying to make the ganache.  I mixed together the chocolate, cream, and espresso powder in my makeshift double boiler (which is just a small fry pan over a boiling pot of water).  I’ve never had problems with this approach before when I needed to melt chocolate in a double boiler like situation.  Everything was going well, the chocolate melting smoothly into the cream when suddenly things just went sour.  The ganache got a bit chunky.  It wasn’t smoothing out, and I was concerned that I overcooked it as the chocolate didn’t seem to make a nice smooth topping.  I thought it could be due to too much chocolate and not enough cream, so I added a bit more cream to see if that would fix the issue.  Unfortunately, that seemed to be the opposite of what was going on as the extra cream caused the ganache to be even more clumpy and gross than before.  Luckily, I had a bit more chocolate, so I threw that in to the mix, which brought the ganache back to it’s original chunkiness.  Clearly I had made a mistake, but as I had never made ganache before, I had no idea what was going on.  I think I might have been cooking it over too much steam, but it also seemed like I wasn’t using enough chocolate.  It’s really hard to say until I try something like that again.  Needless to say I ended up using the chunky ganache over the cake.  I’m actually a bit embarrassed to post a photo of this cake as it looks pretty terrible, but I suppose the point of the blog is to post the good and the bad, so here it goes:

The chunkiness of the ganache is clearly visible.  Fortunately, it doesn’t deter from the taste, as the cake is definitely moist, intense, and delicious.  I really like the ganache as I used a mix of 85% dark chocolate and 70% dark chocolate.  It’s got an intense, bitter, chocolate taste which I love.  Tom finds it a bit too bitter.  He’s not a fan of too dark of chocolate, and honestly in this case, it could be that the ganache didn’t work due to the percent of chocolate in the mixture.  Either way, I’m sure we’ll enjoy it nonetheless.

I’m thinking about moving away from bundt cakes in the future, but it’s pretty much the only cake pan I have at the moment.  I also found online a large number of bundt cake recipes I want to try, so it’s possible that I’ll keep making them.  Tom’s birthday is in a few weeks, so I’m sure he’ll want something nice for that, so maybe I’ll be buying a few more cake pans and baking something delicious (and non-bundt) for that.

EDIT:  It’s amazing what Google can do for you.  I just did a Google search for “clumpy ganache” and the first hit I got gave me some amazing advice!  It can happen by either overheating the ganache and causing it to break (which is what I’m pretty sure happened to me) or by using pieces of chocolate that are too big (which I have to say I’m also guilty of doing).  This site recommends making ganache by heating the cream and then adding it to the chocolate instead of the double boiler method used on the smitten kitchen website.  I have actually done something like that in the past when making the biggest chocolate cake I’ve ever made.  Next time, I’ll do that, and hopefully I won’t have a problem with it breaking.  I’ll also make sure to break up the pieces into smaller ones.  (That is probably why the website said to use chocolate chips instead of breaking up bars of chocolate.)

I also realized I’m not posting any of the recipes on my blog.  So far, all the recipes were recipes I’ve found online.  I think if I don’t use a recipe that I’ve found somewhere on the internet, I’ll try to remember to post the recipe.  All the recipes I’ve made, I have been linking to in order for people to recreate my masterpieces (or failures).

 
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Posted by on June 21, 2011 in Cake

 

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Gingerbread

On my wait to get my bundt cake pan (see the Harvey Wallbanger post), I obsessively looked for other recipes I could make in the pan.  Well, I ran across a gingerbread recipe which sounded amazing, so I decided that should be my next baking adventure.

As a little background, when I was living in Albuquerque, NM, I became enamored with the gingerbread at a restaurant called Sweet Tomatoes.  Sweet Tomatoes is a salad bar chain, with salads, soups, breads, and other things.  While most things there were pretty average, they always had a giant slab of gingerbread available, and I quickly fell in love with the soft, delicious bread.  It became an excuse to go to the restaurant in all honesty.  So when I ran across a recipe from Gramercy Tavern in New York City, I was eager to give it a try.

One thing about this recipe which really drew me in was that it is apparently a very lush, decadent, and spicy gingerbread.  I’m all about intense flavors, so it seemed like the recipe for me.  The recipe calls for molasses, which as an American I’m quite familiar with, and I started looking online at the local store for the ingredients.  Of course, molasses doesn’t seem to exist in the UK.  Well, it doesn’t exist as molasses.  They make something here called treacle which according to Wikipedia comes in two varieties.  The light variety is often called golden syrup, and I have used that in the past as a substitute for corn syrup in pecan pie.  There is also a dark version.  Sites online said it was the same as molasses, but Wikipedia claims it is between golden syrup and molasses.  Anyway, it seemed to be my only option, and I was slightly concerned it was going to be more like dark corn syrup than molasses.

My concerns were unnecessary.  As soon as I opened the tin, the dark, rich smells that I associate with molasses came drifting out and into my nose.  I was elated.  I don’t use molasses very often, but now I know that dark treacle will work exquisitely as a substitute if I ever need it again.  Anyway, I put together the gingerbread, and it turned out amazing:

I couldn’t wait to cut in.  The smells of gingerbread were amazing and wafting through the house.  I finally let it cool enough and grabbed a slice.  I had it with a dollop of clotted cream which I’ve grown to love since living in the UK.  It’s a bit sweeter than whipped cream and a bit denser, but the flavor went very nice with the intensity of the gingerbread.

One thing I really wanted to do while making the gingerbread was to use Young’s Double Chocolate stout in the gingerbread instead of Guiness or oatmeal stout.  A chocolate stout usually has no chocolate in it, and it is just named that because of the type of malt they use in the stout.  Young’s actually uses chocolate as well (hence the double chocolate), and I thought it would add another level of complexity.  I couldn’t find it at the store I went to, so next time I’ll have to plan a bit more and find a bottle of it for use in the gingerbread.

 
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Posted by on June 17, 2011 in Uncategorized

 

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Harvey Wallbanger cake

As my first post about baking, I’m going to talk about the Harvey Wallbanger cake that I made last week.  For those who don’t know, in the 1970’s there was a popular drink called a Harvey Wallbanger which was basically just a screwdriver with a bit of Galliano in it.  Galliano is an Italian liqueur which has a vanilla and anise flavor.  Therefore the cake has elements of orange, Vodka, and Galliano contained within.

Now, when I was a kid, my best friend’s mother used to make this cake sometimes.  It was always a treat to have, not because of the booze, but because it was so incredibly tasty.  It was a very moist sponge cake made in a Bundt pan with a sugary glaze on top.  It’s incredibly moist.  Well a few weeks ago, his father posted something about cake, and so of course my natural thought went toward Harvey Wallbanger cake.  I realized I probably hadn’t had one in ages, and that I should try to convince my friend’s mother to give me the recipe.  However, why wait until then when I could ask the internet, as someone probably has a recipe posted out there.

So, I asked Google, and boom, it had hundreds of results for me about the cake.  Of course, to my horror, the cake was incredibly easy, as every recipe required a box of yellow (or orange or lemon) cake mix and a package of instant pudding.  Now that I’m living in the UK, things like instant cake mixes and instant pudding mixes are pretty much non-existent.  There’s no way I would be able to find a cake mix, and the closest thing to instant pudding mix is instant custard mix.  I was a bit devastated, but searching a bit further in Google brought up one (and yes, only one) from scratch Harvey Wallbanger cake courtesy of King Arthur Flour.  Well that made me happy, as I was eager to try it to see how it compared.

So I rushed to the closest store with cooking equipment to find the Bundt cake pan I needed.  Now Bundt cake pans are quite interesting, as they are basically an American invention in order to allow immigrants from German areas of Europe to bake their bundkuchen.  The pan went from a bund pan to a bundt pan, and barely sold for a few years until someone won a baking competition using a bundt cake, and the pans pretty much became a staple in every American home.  Needless to say, there was no cake pan.  So I had to postpone my baking adventure for a few days.  Of course, that didn’t matter too much as the grocery store we went to next didn’t have the Galliano I needed for the cake.  When I got home, I managed to order the cake pan from amazon, and I found the Galliano at Sainsbury’s.

The pan finally arrived, and I managed to bake the cake and glaze it.

Harvey Wallbanger cake

Unfortunately, while it tasted nice, it was a bit drier than the cake I remembered.  I’m not sure if I just baked it for too long, or if it’s something to do with the cake mix and pudding mix that really just creates a moist cake.  The glaze was also a bit runny.  Either I added too much liquid to the confectioner’s sugar or the cake was too warm.  Interestingly, since a lot of the glaze pooled up at the bottom, it soaked into the cake and created a nice moist cake bottom.  So this gives me two ideas:  To take the cake out of the pan, poke with a bunch of holes, and pour the glaze on top in order to let it soak in a bit, or to poke holes while the cake is in the pan, and pour into the cake pan to let the glaze soak into the cake before removing from the pan, then add another layer of glaze.  I’ll have to try one of these the next time.  Also, it seemed a bit boozy, but vodka doesn’t add much flavor, so it seemed a bit bland as well.  Next time I think I’m going to only use the Galliano and see how the cake turns out.

It was a lot of fun though trying to find the ingredients, recipe, and cake pan in order to make a cake from my childhood.  I was really hoping it would be more like the cake I remembered, but honestly it was quite tasty and we did end up eating the whole thing.  While I was waiting, I did a lot of Google searches for bundt cake recipes, so I have a list of recipes to try out in the future!

 
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Posted by on June 16, 2011 in Cake

 

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Baking blog

I’ve decided that I want to start a bog about baking.  I’ve been doing a bit more baking the last few years, and I think I would like to keep track of things and share with people what I’ve been baking by doing it in blog form.  Of course, I probably won’t retroactively add things I’ve baked, but if I do them again, they’ll definitely be added to this blog.

It may shift from baking to cooking depending on my options.  I don’t really do as much baking as I’d like, but I do do a lot of cooking at home, and I love to experiment in the kitchen.  For now, I’m going to focus on the baking aspect of my cooking career, but who knows?

I’d also like to point out that I’m definitely not a professional when it comes to baking or cooking.  I have been experimenting more and more at home, and that has been a lot of fun.  One reason I don’t think I would ever pursue cooking as a career is because I’m not sure I’d want to go out into a restaurant, be told what to cook all day, and then have the energy to cook and experiment at home.  So for now, I”m a home cook/baker, and it’s going to stay that way!

I’m also going to be blogging about my trials cooking some of my favorite American recipes in the United Kingdom, where certain ingredients just aren’t available, and the things I try to do to adapt the recipe to work here.  Luckily, I do have a set of American measuring cups/spoons, so I can at least bake without having to convert cups of ingredients into grams.

 
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Posted by on June 16, 2011 in Uncategorized