During the writing of Crunchy Bits, I did a few recipes that I had never tried. I had them in my mind but never did them. They didn’t end up in the book.
Some took weeks to perfect. Some just never did meet my satisfaction.
Frustrating as it is in some ways to admit it just did not work, it is a reality.
I don’t really beat myself up about it. It happens. Move on.
Giving myself permission to fail is fine. Just because I have never tried to cook something before doesn’t stop me from giving it a try. We learn from success as much as failure.
Tag: cooking
Crunchy Bits gets got its final photo added yesterday. I was so ready for that to be over. I had gotten to the point of being tired of working on that cookbook! Well it is done now and no going back. GEEZ it was painful so many times.
Well it is all in the hands of the editor now. I am getting really anxious! There have been many times of what did I mean when I wrote that and forgetting to add things. IMPORTANT THINGS like directions! Stuff that I know to do and wrongfully assume that everyone should know how to do.
It is what it is……..
Along comes this. Interesting how they show that if you can use a toaster, then this product is just for you.
http://www.youtube.com/watch?v=1XILbEZlS0U&feature=share
For Christmas I got a new/old book I have been wanting. A year ago, I went to the library in search of an older edition of “The Joy of Cooking”. It could not be had said the nice librarian. She stated that they don’t have books that old. I pointed out that they had several editions of the Bible. I got the stink eye. For some reason, she and I are not Besties.
Moving forward, I got a 1962 edition of the book. I just LOVE it. It has great information in it (hence the reason I wanted an older edition).
By chance I was looking through the many fish recipes. It actually has a great hint on whale. Seems that the meat should be soaked over night in a baking soda and water solution. That is FANTASTIC information. Just in case.
Two things about that struck me. Why is whale listed under fish? Second is DAMN! I gotta read this book cover to cover and kick some freaking ass on a mystery basket. Yep.
Morals of the post? Nobody is ever too smart to use some old cook books as a resource for inspiration and information. An some Librarians are daft.
NOTE: unless otherwise indicated, all measurements are by weight (yep, buy a kitchen scale)
5 oz eggs
7.5 oz veg oil
17.5 oz sugar
1/2 t salt
11.25 oz bread flour
1 2/3 T cinnamon
1 t baking soda
1/2 t baking powder
20 oz grated carrots
Combine eggs, sugar and carrots set aside, sift dry and add oil, add 1/2 carrot mixture, mix well, add remaining carrot mixture and continue mixing until well combined.
Spray 10 inch spring form pan with veg oil.
Bake in convection oven @350 for 1 hour and 10 minutes or until cake springs back when touched. Allow to cool, remove from pan, wrap w/plastic and into the fridge over night before frosting
2 14.5 cans tomato sauce
2 14.5 cans whole tomatoes
1 small white onion, quartered
4 cloves garlic
1/4 C fresh basil leaves
3 T light brown sugar
3 T fresh rosemary
3 T fresh thyme
1 T crushed red pepper flakes
1 t salt
In food processor, blend basil, rosemary, thyme, and garlic until smooth.
In large pot over low heat, add the blended ingredients and stir for 2 minutes. Add remaining ingredients and simmer over low heat for at least 1 hour or when the whole tomatoes begin to break apart.
For a smoother sauce, substitute diced tomatoes for whole tomatoes
!/4 C flour
1/4 C room temp butter
3 C whole milk
pinch nutmeg
S/P to taste
In large skillet over low heat, melt butter, whisk in flour. Continue to whisk over low heat for 1 min. Crank up heat and pour in milk. Continue to whisk to desired thickness.
That is a basic Bechamel
To make various cheese sauces: add 1/4 C of cheese of choice while whisking (note, for cheddar, 1 T mustard should also be added)
Heavy cream or 1/2 and 1/2 can be used instead but this was written for those that may need a little more forgiving technique.
Chef En Fuego 