That was my fortune yesterday when I opened one of the many cookies the lady at China Dragon put in our bag of goodies. True words. Though my long day yesterday didn’t conclude with dinner with friends. It concluded with the best class at Ye Olde Pot & Pannery yet.
Continue Reading...Archives For fun with food
Today started early. After running Keifel to work, I came home and made three batches of pizza dough for my Wednesday AM beginner class at Ye Olde Pot & Pannery. I have to say the recipe worked great, but it tastes much better if you let it sit in the fridge all day or over night. It’s not quite so “whitebread.”
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posted 05/05/05
Another semester under my belt. I made an A in Baking I, I am 99% sure I have an A in Culinary II and Nutrition and Menu Planning which means after two semesters I have a 4.0 in culinary school. I will try not to dislocate my shoulder while patting myself on the back. It does feel really good. Hey, all I managed in grad school was a 3.75 (damn B in Old English).
use the recipe out of my workhorse edition of The Joy of Cooking. It’s the one for basic sweet crepes, though I make a few adjustments occasionally.
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It seems like anytime the day gets the best of me and meal time rolls around, I crave porridge–oatmeal, grits, polenta. Or I want something that Dad made when we were kids, like crepes with sugar and cinnamon. Really anything that makes me feel about ten and protected, even if I have to cook it myself.
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I know it seems a strange thing to have a loathing for, but I have always detested meringue in either form it has been presented to me in the past. The wet pile of foam on top of key lime pie always seemed a travesty to me and the ruin of one of my very favorite things. In it’s dry, crumbly form, meringue always seemed the victim of too much breeding and not enough education–all sweetness and light with no substance.
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I wish I had tales to tell that involved me being so busy with Christmas cooking and endless party giving that I haven’t had time to think about posting. Sadly, the truth of it is that I’ve been up to my eyeballs in retail. I really enjoy both my jobs, but working 60 plus hours in the weeks leading up to Christmas left me drained and Christmas itself went by in a whirl.
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or the saga of Winnifred’s cakes.
About two weeks before Christmas we decided to attempt the next stage of Winnifred’s black cake recipe. We started with four different sized cake pans, three of which had been bought in the last month for this specific purpose, the other pan was a gift I’d bought for Victoria on my very first visit. We took the cake pans; one 8″, two 9″ and one 10″; to the dining table and cut patterns out of parchment and unprinted, brown paper, grocery bags to line them.
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Between cooking school and work, I’ve had plenty of opportunity to decide what it is I really want out of all this. The false glamor of a television show has lost its appeal (& no I didn’t, finally, send a tape in). At work I’ve met literally hundreds of people with one thing in common – they love to cook.
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I know that artisans and bread purists will be distressed by the whole bread machine thing. I do make bread by hand fairly often.
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