errantember: (Little Cowboy Scott)
The redoubtable [ profile] terriblelynne and I had a Fantastic French Food Frolic today, resulting in this:

Which, in French, means "Chicken with Wine" or something.

It took about five hours of cooking, with her doing most of the major work and me helping with small tasks. I'm congenitally incapable of taking that long to cook anything, so it was a real treat to experience the whole process, particularly because I didn't actually have to do it. And the result was fantastic!

The best part is that there are leftovers, which I'll be eating for lunch tomorrow.

Thanks [ profile] terriblelynne!


Dec. 9th, 2009 09:12 pm
errantember: (Default)
Fucking almonds.
errantember: (Cooking!)
I've now finished both my bowl of chocolate pudding, and my sampling of the new shortbread I made, so, filled with sugar and caffeine, it's probably time for bed.

Incidentally, I tried making the soda bread from The New Best Recipe with rye flour instead of cake flour, and it's substantially better. It has a more rounded personality, with just a hint of rye, that gives it a lot more depth than the original. I also discovered the spreading problem I've been having with the shortbread was almost certainly because of the organic, cultured hippy-butter I'd been using. An Emergency Sweet-Tooth Run to the grocery store tonight forced me to get standard Land-O-Lakes commodity butter instead, and it held it's form far better, allowing the shortcake to remain mostly round, with only about a 45-degree slope around the outer edge.


Oct. 27th, 2008 02:41 am
errantember: (Default)
Why does the one-teaspoon-is-like-a-fucking-triple-espresso green tea ice cream always have to come out of the machine at fucking three in the morning? It's not like tasting it is *optional*!

I guess sleep is...
errantember: (Cooking!)
It's really too bad that no one else except my roommate is going to get a chance to taste the blackstrap molasses and pistachio ice cream that will be emerging from the machine in about twenty minutes.



Too bad.
errantember: (Cooking!)
The third batch of green tea ice cream made here at Casa Blue was only finished about 3 hours ago, and is probably a quarter gone. Using 1/3 cup matcha for the batch was definitely the way to go. We tried the second batch with 1/4 cup, but it wasn't enough for it to really pop.

I wonder if it's any harder yet..?
errantember: (Cooking!)
I just finished cooking my first batch of chocolate ice cream from The New Best Recipe. Two cooking pots, so laden with chocolate that I can't eat this late and still sleep, have been remitted to the fridge for later consumption. I hope it's as good as they claim, because it costs more than twice as much to make chocolate ice cream as it does to make vanilla. I also forgot to strain it before pouring it into the ice bath, and by the time I realized my mistake it had thickened too much. Hopefully this won't affect the flavor *too* much...
errantember: (Cooking!) after removing the bad-after-tasty carob chips from the mint carob chip ice cream I made, I not only substantially improved the flavor, but I also created a brown, lumpy mass that *looks* like watery rabbit shit, but *tastes* like a weak chocolate substitute!

I think I'll go out and plop it onto the sidewalk.
errantember: (Little Cowboy Scott)
The home-made honey-vanilla-cherry-pecan ice cream I just scraped out of the machine is pretty fucking good. I'm interested to see what it's like when it's fully frozen. I was worried I let the "It will only get better the more awesome stuff I add!" syndrome get away from me, but it fails utterly to be gratuitous. And it's 100% cane sugar free.
errantember: (St. Ember)
...with food sensitivities, but I guess my dinner of shell pasta in fresh local tomato, garlic, olive oil and feta sauce followed by local oranges in vanilla-agave nectar whipped cream and xylitol raspberry coulis indicates that life isn't *completely* over.

errantember: (Default)
So one of the most painful things I'm supposed to be avoiding now is anything with cane sugar.

Take a deep breath.


So I decided to try making the shortbread from The New Best Recipe with xylitol instead of sugar.
Read more... )
errantember: (Little Cowboy Scott)
I just rescued a red pepper from the verge of Fungal Fuzziness, and broiled it according the the directions in The New Best Recipe, and it's *fucking* *killer*! Very sweet and fruity, firm but slippery, with smoky undertones and perfectly complimented by the garlic cloves I roasted along with it. I previously was fairly "eh" to most non-stuffed peppers, but this is definitely a major new Food Find.

In less positive food news, I thought I'd found an In to the No More Ice Cream Problem (I've got immune reactions to whey and cane sugar, among other things.) I had some Nadamoo, a non-dairy ice-cream imitator at
Read more... )
errantember: (Cooking!)
...seem to think this is somehow sexual.

Those people would likely find The New Best Recipe multiply orgasmic.
Read more... )
errantember: (Cooking!)
...with this shortbread is that before it's even done cooling, I'm realizing I didn't make enough!

errantember: (Little Cowboy Scott)
The deli rye is *very* good. Dense and just the right level of moisture. It has a well-balanced flavor, strong enough to assert itself, but not overwhelming when combined with other tastes. When I finished baking it, the internal temperature was 175 degrees, and the recipe said it should be 200, so next time I will probably extend the bake a bit. I also chose to make two smaller loaves instead of one big one. This, in itself, was a good idea, but I made them a bit too long and thing, so the pieces would be difficult to stuff with a lot of sandwich ingredients. Nevertheless, definitely better than I was hoping for on a first try at bread making. My father is a long-time seeded rye fan, and I will be proud to serve this to him next time we get together.
errantember: (Little Cowboy Scott)
After having received my Kitchen-Aid standing mixer today, I decided it was time to try my hand at yeasted bread making. I chose the Deli Rye recipe from The New Best Recipe. I've got the sponge all mixed up and yeasting, and I'll do the rest tomorrow "morning."
errantember: (Default)
So far I'm pretty impressed with The New Best Recipe. I've cooked four items, with the following results:

Panna Cotta with Berry Coulis - Everybody liked it but one anti-gelatin person, and one person said it was "the best dessert she'd ever had."

Roasted Squash - This didn't turn out as well. It was tasty, but a little dry and clearly not up to the standard of the book. The recipe was fairly simple, and the oven temperature was monitored, so I think the failing was probably the fact that the kind of squash I used isn't mentioned in the book. In the section on squashes, they explicitly mention that different types of squash require different techniques. The culprit was Early White Bush Scallop.

Braised Cabbage - Totally out-of-this-world fantastic! Much better than I thought cooked cabbage could be. A simple recipe with butter, chicken broth, salt, pepper, thyme and parsley. Good thing I liked it, because I stuffed myself comatose on 1/4 of a basketball-sized cabbage I got at the Austin Farmer's Market on Wednesday.

Scrambled Eggs - Light-years better than the way I usually cook them, and ready in about five minutes or less.
errantember: (Little Cowboy Scott)
So evidently there exists a process whereby food products are combined in various physical, thermal, and chemical ways to produce something called a "meal." My previous attitude toward cooking was similar to my one toward car maintenance, which was "I could probably be good at it, but why bother?" Since getting into Permaculture and wanting to lower my living expenses, I've become more sanguine to the idea. In the past, I've been a fairly decent suicide cook who could throw things together to make something that was usually palatable and occasionally fairly tasty. I have a certain degree of limited local fame for my creme brulee, despite my last batch being not quite up-to-snuff. To help things along, I got a copy of The New Best Recipe, a book in which the cooks and tasters of America's Kitchen exhaustively tried between 8 and 50 different recipes for each of the 1000 items, and nailed down which recipes and techniques they considered the absolute (or relative) best. They include the details of each quest, so you can see what they tried, realize your mother was wrong, etc. Not bad for $23 new on Amazon. Thanks to Adam and Gwen for turning me on to it. My first attempt at being fabulous was their panna cotta with berry coulis, which turned out pretty well:

So far everyone (including me) has been very impressed, and I've gotten one "This is the best dessert I've ever had."

It's a start.
errantember: (Little Cowboy Scott)
On somewhat of a spree the other day, I picked up two pints of Promise Land milk and three different kinds of Jello Pudding. Sometime yesterday, after my (one....four...) seventh bowl of pudding in two days, my body fluid viscosity had reached levels sufficient to threaten both my mobility and my respiration. I swore off pudding (still have one container left) for a few days to let the dairy slowly drain from my system.

Tonight, for a change, I decided to finally try cooking the sweet potatoes purchased at the Sunset Valley Farmer's Market several weeks ago. After the pot of potatoes was simmering in a glaze of sugar and butter, I realized that I traditionally had eaten sweet potatoes with whipped cream. Luckily, I didn't have any around.

Or *did* I?

Oh, noooo...

A quick check in the fridge confirmed my Greatest Hopes/Worse Fears. There, still unopened, was a container of heavy whipping creme I'd purchased to make creme brulee in a moderately successful bid to increase the likelihood of getting laid!


I'm starting to feel a little viscous...


errantember: (Default)

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