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Not As Good As Pork Cracklins

misadventures in cooking

Thursday, January 29, 2009

Red Snapper

Kamran came over tonight and we watched the season premier of Hell's Kitchen. Kamran stuffed the belly of a red snapper with citrus, scallions, and cilantro. Eric pulled together a great basmati rice pilaf with cardamom, coriander, and cinnamon from Fine Cooking #90. I stir-fried some haricots verts with garlic butter.

I wonder how many f-bombs Gordon would've let out, if he'd been here? He could reduce me to tears just by looking at me crooked.

Monday, January 26, 2009

Applesauce Spice Bars

Rave reviews on egullet. Now I know why.

Applesauce Spice Bars, Baking: From My Home To Yours by Dorie Greenspan

Sunday, January 25, 2009

Swiss Roll

"The reward for trying but failing ought to be greater than the reward for not trying."

Tell me please, what should be the reward for trying and succeeding?

Swiss Roll, also known as Raspberry Jelly Roll

Saturday, January 17, 2009

Gingerbread Baby Cakes


Tasty, but I had lots of issues this morning. I might have to try these again some other day. I think they'd be worth it.


Gingerbread Baby Cakes from Baking with Julia

Thursday, January 15, 2009

Pumpkin Muffins

You know, if Steve is going to [jokingly] suggest that newcomers to Team Rogue bring baked goods to the workout, then he really should coordinate better with my schedule. Because he said Thursday, and I'd already made plans for today to be my recovery day.

Perfect morning to take a muffin back to bed with coffee and the newspaper, while the rest of the Team runs.

Pumpkin Muffins, Baking From My Home To Yours by Dorie Greenspan

Thursday, January 08, 2009

Lemon Poppyseed Squares

Somehow, I manage to find time to bake even when I should be doing other things. But if you need or want ways to squeeze baking into your busy life, The Weekend Baker by Abby Dodge may be for you. It might not be for the strict beginner, but there isn't anything too awfully difficult in it and there is a introduction with baking basics, so a brave beginner should consider giving it a try.

The book is divided into three sections. "Baker's Express" has recipes that are pretty quick, and use few ingredients and simple techniques. I've made Emergency Blender Cupcakes and Big Time Peanut Butter Cookies several times and give them very high marks. The recipes in "Baking in Stages" are still fairly easy, and to make them even more accessible, they're broken down into steps that usually can be scheduled over several days, or stored in the freezer and finished later. The last section is called "Productions". Even though those recipes aren't hard and can be made in stages, they tend to be for special occasions.

Scattered throughout the three sections are great tips that make things even easier, spread out tasks, and explain ingredients. Optional steps are also included, in case you have extra time and/or inclination, like the soaking glaze for these Lemon Poppyseed Squares. I didn't really have the time, but I had the inclination and the ingredients, so I used it.

Thursday, January 01, 2009

Ginger-Apricot Panettone

I had nearly finished composing my thoughts on resolutions, but I deleted that entry. So all you get is a picture of the yummy Ginger-Apricot Panettone that I made for the new year.