One suggestion if you decided to do a similar project, don’t write on both sides. That box gets heavy and when you set it down you will find chalk all over your clothes.
Do you have a fireplace? What is your favorite part of having a fire?
connecting with food
by anne 7 Comments
One suggestion if you decided to do a similar project, don’t write on both sides. That box gets heavy and when you set it down you will find chalk all over your clothes.
Do you have a fireplace? What is your favorite part of having a fire?
by anne 4 Comments
Winter and the holidays welcome the addition of some cookies with spice. These four all sound like they would be good with a hot beverage on a chilly day.
Similar to the blossom cookies are the thumbprint cookies. The traditional jam filled version is an all year round favorite. I have some leftover jam from my canning this summer that would be especially tasty in these little cookies. The peanut butter and jelly thumbprints make me want to start singing….It’s peanut butter jelly time!
by anne 4 Comments
A few weekends ago (I am so slow at posting these days) I made Coq Au Vin Julia Child style. Coq Au Vin is a dish that sounds complicated and over the years many versions have emerged. For the added challenge I decided to make Julia’s version over say Martha’s. Though if I were to hazard a guess Martha’s is probably more complicated and more challenging. I also decided to tackle my first dessert out of the Miette Cookbook, Old fashioned cupcakes. The thing both these recipes have in common is their fear factor. These recipes have so many steps I was scared to start.
I have been baking and cooking for a couple decades now. Wow that sentence will make a girl feel old. In those decades I have learned a few things that have helped me conquer the most daunting recipes.
1. Read the recipe from beginning to end
If you do nothing else start by sitting down and reading the entire recipe from start to finish so you know what all the ingredients are, if there are things that need extra to cool or marinate, and if you have all the equipment. Nothing will ruin a recipe faster than not having what you need.
I don’t pay heed to this enough. I do it more on recipes that I think will be easy and about 20 minutes in realize I need something I don’t have and have to improvise which doesn’t always work out.
2. Give yourself enough time
If you have never made a recipe before and you really want it to come out right allot enough time to get it done. If you have a recipe that you think will take an hour give yourself an extra 30 minutes to prep and get organized before you start.
I have found that the recipes that state how long it should take to make leave me rushing to get it done or dinner is late to the table. Turns out I am slower in the kitchen and I enjoy the prep so I give myself time to relax and enjoy the project.
3. Prepare all your ingredients in advance
Mise en place is extremely important to professional and home chefs. Mise en place is a a french cooking term that means to put in place. It means to get everything ready and in its spot before you start cooking. If you take the time to measure out everything in advance before you start mixing you will be assured your food isn’t burning while you chop that last ingredient or your whipped egg whites aren’t falling as you sift the flour.
When I first started watching Martha Stewart I was fascinated with all her little bowl she used when cooking. I thought that was just because she was demonstrating on tv and that was probably part of it, but my prep bowls are one of my favorite kitchen items because it keeps everything in its place and ready to use. It makes the recipes seem less daunting when I get started. I kick myself every time I don’t follow this tip.
4. Go slow and be thorough
Most recipes are going to take that time they are going to take. You can’t speed up browning or baking or any other process of cooking. So make it deliberate and go slow. The more attention you pay to the details the better your recipe will come out. It will also help with ways to change the recipe for next time.
5. Go easy on yourself
Most likely you are not a professional chef so cut yourself some slack. If your recipe comes out tasting good but not as pretty it was a success. You can fine tune your skills and work up to pretty. Don’t beat yourself up so much that you don’t want to try again. Like any skill you have to practice.
My cupcakes didn’t all turn out pretty. I didn’t pay enough attention when I put the hot sugar mixture into the kitchen aid for my boiled icing and it splattered all over the sides of the bowl making very pretty rock candy. Some of these pieces got into my piping bag and made it extremely tough to get the icing onto the cupcakes. About half turned out looking close to the bakeries. I celebrated those 12 cupcakes like I had conquered the world. I was waving my hands in the air like a boxer that just won a 12 round bout.
There should probably be a sixth tip and that is have fun. Just enjoy the time in the kitchen and the results, whatever they are, will make any tough recipe possible.
What recipe have you been too afraid to try? Do you have big plans for a new Thanksgiving dish?
Be sure to come back tomorrow for the third issue of whet your whistle wednesday.
by anne 2 Comments
Made it just in time. I am moments away from having trick or treaters so what better time to show off the halloween decorations.
These cute little guys are from Gumps a San Francisco store known for luxury gifts. They have some great collectibles and every year they have a line of halloween characters. The first three here during a previous October from Tom.
The mummy is all over pinterest and I wouldn’t even know where to begin on crediting that one.
Well I can hear my first trick or treaters. Hope you have a great Halloween!