After the grey, rainy day yesterday, it is sunny today! I can stop moping about in my PJs and take advantage of the nice weather! Time to take the pups to the dog park!
Tuesday, November 20, 2012
Put an Egg on it: The Simple, Satisfying Breakfast
Breakfast in my household is extremely important...and decidedly simple. I elevate whatever creations I concocted the day before into a fantastic breakfast with a simple fried egg. It is not only a great way to use leftovers, but it is sufficiently satiating.
Monday, November 19, 2012
A Day in the Life of the Experimental Alchemist
It is November, which means it is the darkest month of the year. I have to tell myself to just hunker down and hibernate, because the sun will start coming back eventually! But when it is gray and rainy all day and gets dark at 4:30 pm, all I want to do is lay around in my PJs and drink some hot tea. So, I set out to get cozy because I love when house is warm, and the stove is steaming and bubbling away! Today on the menu was homemade chai, falafel with fried egg, spicy shredded beef, pot beans, homemade salsa, and homemade tortillas.
Last Night: We ran out of my favorite, non-caffeinated Chai Rooibos tea last night. It is the perfect cup of sweet, spicy goodness topped with creamy almond milk. It is the best thing to send you off to a good night's sleep. But since we didn't have any left, I decided to make my own. I have made homemade chai before, though I've never been satisfied with the results. Unfortunately, tonight was no different. I was trying to make a non-caffeinated version, so I left out the black tea:
#1 Version of Chai Tea:
3 ginger tea bags
1 large cinnamon stick
1 TB cardamom pods
1 TB fennel seeds
1 TB whole cloves
1 quart hot water
Add all ingredient to a large drink container (I used a quart-sized glass pitcher) and let steep.
Although tasty, this was a very weak combination. I decided to put it in the fridge and let it keep steeping overnight.
This Morning: This morning I decided to add black tea to my chai infusion to give it more flavor (and caffeine). I made 1 quart of black tea and added it to the chai mix. I then added about 1 cup of milk. I could have used more milk, but I ran out this morning...grocery time! It was still too weak, so I added about 1 TB of honey to sweeten it.
Well, I'm still not satisfied. I think it was too weak, not creamy enough, and not quite the spicy sweetness that I desired. It is certainly drinkable, but it needs some more experimentation!!
Later This Morning: I was happily frying up my falafel patties,
loading the dishwasher, and daydreaming up my new blog post...when this happened:
Lesson Learned: Don't turn your back on frying falafel!
Hopefully my pot beans and spicy shredded beef will turn out better!
Mid-Afternoon to Early Evening:
After a fail-er-ific breakfast, my late lunch/early dinner was much more successful. I keep several pots simmering on the stove all afternoon and came out with some pretty tasty food!
Pot Beans:
4 cups beans
2 quarts stock or water
1/2 cup onion...medium dice
Soak beans overnight (or at least 8 hours). Put all ingredient in a pot. BTAB/RTAS. Simmer uncovered until beans are very soft and liquid has reduced significantly...about 1 1/2 hours. Add more liquid if necessary. Add salt and pepper to taste.
NOTE: Adding salt before the beans are soft slows the cooking process meaning your beans will take a lot longer to soften if you add salt right away.
Spicy Shredded Beef:
1 pound chuck roast
1 cup tomatoes, rough chop (canned are fine)
1 cup onion, medium dice
3-4 cloves garlic, rough chop
1 quart chicken stock (or whatever you have on hand. Water is good, too)
2-3 chipotles in adobo sauce or to taste
1 tsp cumin seed
1 tsp oregano
salt and pepper to taste
Add everything into a pot. BTAB/RTAS. Simmer for 2-3 hours or until beef is soft enough to shred. Skim off any fat on the top.
Take beef out and shred (I used 2 forks). Add back to liquid and use as burrito filling, enchilada filling, or eat as it with beans and rice.
Roasted Salsa:
1 cup onion, rough chop
1 cup tomatoes, rough chop (I used whole canned tomatoes)
3 jalapenos, whole (more or less depending on how spicy you like it)
3-5 cloves garlic, in skins
salt and pepper to taste
1/4 cup olive oil
Put vegetables (and fruits) in a shallow baking dish. Leave room between veggies so they have room to brown. Pour olive oil over and sprinkle with salt and pepper. Broil in oven (or bake at 450F) until tender and browned. Cool and peel garlic. Then puree in food processor until smooth. Adjust salt to taste and serve.
Flour Tortillas (from the Joy of Cooking):
2 cups bread flour (I used whole wheat pastry flour)
1 tsp baking powder
1/4 cup shortening or lard (I used coconut oil...refined, so it doesn't taste like coconut)
1 tsp salt
3/4 cup hot (115-130F) water
Add ingredient into a dough mixer and mix until smooth. Divide dough into 8 equal portions and let rest 20 minutes. Roll each ball into a flat circle about 1/4 inch thick. Heat a skillet to medium high heat and cook tortillas on both sides about 30 secs to 1 min each. Serve warm.
Note: Whole wheat flour will make these tortillas denser than you may like. This was the only flour I had available, and I also like the taste, so I made them with wheat flour. I also don't like shortening, and usually don't have lard on hand, so I used coconut oil which is hard at room temp. I have also use olive oil and vegetable oil, which works pretty well, too. Though, as you can see from the pictures, I have not yet perfected the perfect circle! Lol!
So, all in all, it was a good day. I didn't perfect the falafel, but I made some tasty food that was tender, spicy, tomato-y, beefy goodness. I succeeded in staying in my PJs all day, and drank lots of tea. And with a glass of red wine and some Skyrim...I think I can get through November just fine!
Last Night: We ran out of my favorite, non-caffeinated Chai Rooibos tea last night. It is the perfect cup of sweet, spicy goodness topped with creamy almond milk. It is the best thing to send you off to a good night's sleep. But since we didn't have any left, I decided to make my own. I have made homemade chai before, though I've never been satisfied with the results. Unfortunately, tonight was no different. I was trying to make a non-caffeinated version, so I left out the black tea:
#1 Version of Chai Tea:
3 ginger tea bags
1 large cinnamon stick
1 TB cardamom pods
1 TB fennel seeds
1 TB whole cloves
1 quart hot water
Add all ingredient to a large drink container (I used a quart-sized glass pitcher) and let steep.
Although tasty, this was a very weak combination. I decided to put it in the fridge and let it keep steeping overnight.
This Morning: This morning I decided to add black tea to my chai infusion to give it more flavor (and caffeine). I made 1 quart of black tea and added it to the chai mix. I then added about 1 cup of milk. I could have used more milk, but I ran out this morning...grocery time! It was still too weak, so I added about 1 TB of honey to sweeten it.
Well, I'm still not satisfied. I think it was too weak, not creamy enough, and not quite the spicy sweetness that I desired. It is certainly drinkable, but it needs some more experimentation!!
Later This Morning: I was happily frying up my falafel patties,
loading the dishwasher, and daydreaming up my new blog post...when this happened:
 |
| FAIL: this is what happens when your pan is too hot...and you turn your back on it. |
Hopefully my pot beans and spicy shredded beef will turn out better!
Mid-Afternoon to Early Evening:
After a fail-er-ific breakfast, my late lunch/early dinner was much more successful. I keep several pots simmering on the stove all afternoon and came out with some pretty tasty food!
Pot Beans:
4 cups beans
2 quarts stock or water
1/2 cup onion...medium dice
Soak beans overnight (or at least 8 hours). Put all ingredient in a pot. BTAB/RTAS. Simmer uncovered until beans are very soft and liquid has reduced significantly...about 1 1/2 hours. Add more liquid if necessary. Add salt and pepper to taste.
NOTE: Adding salt before the beans are soft slows the cooking process meaning your beans will take a lot longer to soften if you add salt right away.
Spicy Shredded Beef:
1 pound chuck roast
1 cup tomatoes, rough chop (canned are fine)
1 cup onion, medium dice
3-4 cloves garlic, rough chop
1 quart chicken stock (or whatever you have on hand. Water is good, too)
2-3 chipotles in adobo sauce or to taste
1 tsp cumin seed
1 tsp oregano
salt and pepper to taste
Add everything into a pot. BTAB/RTAS. Simmer for 2-3 hours or until beef is soft enough to shred. Skim off any fat on the top.
Take beef out and shred (I used 2 forks). Add back to liquid and use as burrito filling, enchilada filling, or eat as it with beans and rice.
Roasted Salsa:
1 cup onion, rough chop
1 cup tomatoes, rough chop (I used whole canned tomatoes)
3 jalapenos, whole (more or less depending on how spicy you like it)
3-5 cloves garlic, in skins
salt and pepper to taste
1/4 cup olive oil
Put vegetables (and fruits) in a shallow baking dish. Leave room between veggies so they have room to brown. Pour olive oil over and sprinkle with salt and pepper. Broil in oven (or bake at 450F) until tender and browned. Cool and peel garlic. Then puree in food processor until smooth. Adjust salt to taste and serve.
Flour Tortillas (from the Joy of Cooking):
2 cups bread flour (I used whole wheat pastry flour)
1 tsp baking powder
1/4 cup shortening or lard (I used coconut oil...refined, so it doesn't taste like coconut)
1 tsp salt
3/4 cup hot (115-130F) water
Add ingredient into a dough mixer and mix until smooth. Divide dough into 8 equal portions and let rest 20 minutes. Roll each ball into a flat circle about 1/4 inch thick. Heat a skillet to medium high heat and cook tortillas on both sides about 30 secs to 1 min each. Serve warm.
Note: Whole wheat flour will make these tortillas denser than you may like. This was the only flour I had available, and I also like the taste, so I made them with wheat flour. I also don't like shortening, and usually don't have lard on hand, so I used coconut oil which is hard at room temp. I have also use olive oil and vegetable oil, which works pretty well, too. Though, as you can see from the pictures, I have not yet perfected the perfect circle! Lol!
So, all in all, it was a good day. I didn't perfect the falafel, but I made some tasty food that was tender, spicy, tomato-y, beefy goodness. I succeeded in staying in my PJs all day, and drank lots of tea. And with a glass of red wine and some Skyrim...I think I can get through November just fine!
Friday, November 16, 2012
Notes on Experiment #2
So, I went back and made the beef stew where I browned the meat, and the veggies. I thought that maybe this would made a major difference in the taste...plus this is how your supposed to do it (or how we were taught in school...though "supposed to" is relative in my opinion).
Did I notice a difference?
Yes, but not as big a difference as I expected. There was more depth of flavor, and more "beefyness" from the caramelized beef. However, the color of the broth was a bit muddier than the stew made without caramelization, though this rich, deep broth is more traditional.
Would I make it by browning the beef/veggies again?
In this case, I don't think it matters. In fact, I preferred the stew that did not have caramelization. However, it is good to know that however you decide to make it...it will be delicious!
*Side note...I paired this stew with kale rice:
Kale Rice
1 bunch kale, shredded
2-3 cloves garlic, minced
4 TB olive oil
2 cups brown rice
about 3 cups water (less water if you use white rice)
salt to taste
Heat 2 TB olive oil in a pot (for rice) until almost smoking. Add in rice and saute until rice is coated with oil and slightly toasted (about 1-2 mins). Add in water and salt. BTAB/RTAS until tender.
While rice is cooking, heat 2 TB olive oil in a saute pan. Add in garlic and cook about 30 secs until fragrant. Add in kale and salt. Saute until bright green and tender (4-5 mins).
Put kale into food processor and puree until fine. Add into rice when rice is done cooking.
Pour stew over rice and enjoy!
-you can substitute kale for spinach, or your favorite greens
-this is a great, easy way to get in your recommended daily dose of leafy greens! But just beware not to over cook them...when they turn bright green, they are usually ready to eat! Then, again, make sure you always taste, taste, taste! And you'll figure out just how you like them!
Did I notice a difference?
Yes, but not as big a difference as I expected. There was more depth of flavor, and more "beefyness" from the caramelized beef. However, the color of the broth was a bit muddier than the stew made without caramelization, though this rich, deep broth is more traditional.
 |
| "fond"...those delicious crispy bits you get from caramelizing |
Would I make it by browning the beef/veggies again?
In this case, I don't think it matters. In fact, I preferred the stew that did not have caramelization. However, it is good to know that however you decide to make it...it will be delicious!
*Side note...I paired this stew with kale rice:
Kale Rice
1 bunch kale, shredded
2-3 cloves garlic, minced
4 TB olive oil
2 cups brown rice
about 3 cups water (less water if you use white rice)
salt to taste
Heat 2 TB olive oil in a pot (for rice) until almost smoking. Add in rice and saute until rice is coated with oil and slightly toasted (about 1-2 mins). Add in water and salt. BTAB/RTAS until tender.
While rice is cooking, heat 2 TB olive oil in a saute pan. Add in garlic and cook about 30 secs until fragrant. Add in kale and salt. Saute until bright green and tender (4-5 mins).
Put kale into food processor and puree until fine. Add into rice when rice is done cooking.
Pour stew over rice and enjoy!
-you can substitute kale for spinach, or your favorite greens
-this is a great, easy way to get in your recommended daily dose of leafy greens! But just beware not to over cook them...when they turn bright green, they are usually ready to eat! Then, again, make sure you always taste, taste, taste! And you'll figure out just how you like them!
Thursday, November 15, 2012
I've Stewed and now I'm Souped: Experiment #2
What better represents the alchemist's steaming cauldron than a delicious, simmering soup? And what better representation of the perfect food? Soup and stews can be made from almost any ingredients and is a very cheap way to create a satiating meal. I make soup several times a week. It is a good way to use up those items in your pantry that might be slightly wilted or that need using up.
This week, I had slightly wilted celery, old carrot sticks, and half an onion left in my refrigerator. I also had a pound of chuck roast left in my freezer. And I always have some homemade chicken stock lying around. So it was definitely a beef stew night. But once this soup was done, no one would have known the celery was wilty! This particular beef stew benefits not only from a whole cup of red wine, but from long cooking. The vegetables become soft and soak up flavor. The beef cooks long enough to either shred or cut in small, tender pieces. The broth itself reduces down, thickens, and has a beautiful balance of acid, salt, and umami.
One Pot Beef Stew:
1 # chuck roast or stew meat (can be whole or in pieces)
1 cup red wine (cheap is fine!)
1 qt chicken/beef/veggie stock (whatever you have on hand)...or water!
1/2 cup onion
1/2 cup carrot
1/2 cup celery
1/2-1 cup mushrooms
1 bay leaf
1 tsp dried thyme (fresh is fine, but use a little more)
salt to taste (about 1 1/2 tsp)
black pepper to taste
Directions:
Large dice (about 1 inch) the onions, carrots, celery, and mushrooms. Add everything into a pot that allows for the liquid to just cover the beef.
Cover, bring to a boil (BTAB), reduce to a simmer (RTAS), and simmer for 2-3 hours.
If you have left the beef whole, it should be at the shredding stage, so you can either shred it or cut it into 1 inch pieces.
Don't have time to watch a hot stove? You can use a crock pot as well.
-Note: My soup ended up with a lot of fat on the top. You can skim this off with a spoon and discard it.
So, that's it? Well, yes, however, this is the lazy version (but just as yummy). For more color and flavor:
Heat 1-2 TB of olive oil in your soup pot until almost smoking. Add in your beef with a little salt (dry it with paper towels if it is too moist) and brown it until it has a nice, brown crust. Remove the beef, and add in your veggies (and a little salt...this helps them break down) until they are slightly brown and tender. Then, add back in the beef and the rest of the ingredients. Simmer for 2-3 hours.
The caramelization on the beef and veggies will create both depth of flavor, and a beautiful dark, rich color.
Not enough veggies for you? Add in some kale or spinach near the end (last 5 mins or so).
Need more carbs? Add in potatoes (1 inch dice) about 20 mins before it's done, or pour the stew over rice.
This is why I love simple recipes: because they provide countless opportunities to create something better, or new, or different. Just think, if you just changed the protein, it would be a whole different soup! Never underestimate the power and flavor of each ingredient. They each play their part and it is your job to make them work together nicely. But when you involve wine...then everyone is happy! :)
This week, I had slightly wilted celery, old carrot sticks, and half an onion left in my refrigerator. I also had a pound of chuck roast left in my freezer. And I always have some homemade chicken stock lying around. So it was definitely a beef stew night. But once this soup was done, no one would have known the celery was wilty! This particular beef stew benefits not only from a whole cup of red wine, but from long cooking. The vegetables become soft and soak up flavor. The beef cooks long enough to either shred or cut in small, tender pieces. The broth itself reduces down, thickens, and has a beautiful balance of acid, salt, and umami.
One Pot Beef Stew:
1 # chuck roast or stew meat (can be whole or in pieces)
1 cup red wine (cheap is fine!)
1 qt chicken/beef/veggie stock (whatever you have on hand)...or water!
1/2 cup onion
1/2 cup carrot
1/2 cup celery
1/2-1 cup mushrooms
1 bay leaf
1 tsp dried thyme (fresh is fine, but use a little more)
salt to taste (about 1 1/2 tsp)
black pepper to taste
Directions:
Large dice (about 1 inch) the onions, carrots, celery, and mushrooms. Add everything into a pot that allows for the liquid to just cover the beef.
 |
| That ice block is my homemade chicken stock |
Cover, bring to a boil (BTAB), reduce to a simmer (RTAS), and simmer for 2-3 hours.
If you have left the beef whole, it should be at the shredding stage, so you can either shred it or cut it into 1 inch pieces.
Don't have time to watch a hot stove? You can use a crock pot as well.
-Note: My soup ended up with a lot of fat on the top. You can skim this off with a spoon and discard it.
 |
| Beef Stew in my cute kitty bowl :) |
So, that's it? Well, yes, however, this is the lazy version (but just as yummy). For more color and flavor:
Heat 1-2 TB of olive oil in your soup pot until almost smoking. Add in your beef with a little salt (dry it with paper towels if it is too moist) and brown it until it has a nice, brown crust. Remove the beef, and add in your veggies (and a little salt...this helps them break down) until they are slightly brown and tender. Then, add back in the beef and the rest of the ingredients. Simmer for 2-3 hours.
The caramelization on the beef and veggies will create both depth of flavor, and a beautiful dark, rich color.
Not enough veggies for you? Add in some kale or spinach near the end (last 5 mins or so).
Need more carbs? Add in potatoes (1 inch dice) about 20 mins before it's done, or pour the stew over rice.
This is why I love simple recipes: because they provide countless opportunities to create something better, or new, or different. Just think, if you just changed the protein, it would be a whole different soup! Never underestimate the power and flavor of each ingredient. They each play their part and it is your job to make them work together nicely. But when you involve wine...then everyone is happy! :)
 |
Wednesday, November 14, 2012
Let's Talk Ganache!
Experiment #1
So...Chocolate! I thought that this would be a good place to start my experiments. Me and my husband eat a lot of chocolate. We always have some sort of dark chocolate available in the freezer to keep it fresh and crisp and ready. Although eating chocolate by itself is a treat, I love figuring out different things I can do with it. My newest (and easiest) creative chocolate outlet has been chocolate bark with a twist! I came to experiment with bark because of my discoveries through ganache....hence, the reason for talking about it!
Ganache is traditionally equal parts chocolate and heavy cream, usually in ounces (by weight measurements are most accurate):
Ganache Recipe:
8oz chocolate
8oz heavy cream
Melt the chocolate in a double boiler. At the same time, heat the cream until steaming (do not boil). Mix the cream into the chocolate. Cool. This will keep at room temperature for a day or so, though I recommend refrigerating it if you aren't going to use it right away. The ganache will harden, but you can re-heat and pour it depending on what it is used for.
(*Note: Heating the cream will allow for smoother mixing into the chocolate. I have put cold cream into the chocolate and heated them together. They do mix, but it takes longer, and sometimes a whisk is needed. Though, you don't want to aerate the ganache. You want it smooth and creamy.)
Ganache can made into chocolate truffles or used to fill tart shells...or anything else you can think of!
But what if you want a more solid ganache, that is hard at room temperature? Something good for icing cakes, for example?
In Advanced Patisserie class we made Opera tortes which are layers coffee buttercream in between layers of almond cake and then iced with ganache. This particular ganache is made with butter which makes a hard, smooth icing when poured over the torte and cooled. It is also makes beautiful smooth designs when piped.
So, that got me thinking...what else can I put into chocolate to make a "ganache?" My first experiements were with fruit purees. Equal measurements of raspberry puree and chocolate came out with a smooth, fruity ganache that was perfect for filling tiny tart shells! So, fruit works! How about one of my other favorite chocolate combos: chocolate and peanut butter!?
This is (finally) where the chocolate bark comes in!
Chocolate Peanut Butter Bark:
8oz chocolate chips (I used 60% dark chocolate chips)
1/2 cup peanut butter (I used freshly ground peanut butter from the bulk section of my health food store, but any peanut butter would work)
nuts, seeds, shredded coconut, dried fruit for topping (I used almonds, sunflower seeds, and pepitas)
parchment paper
Melt the chocolate in a double boiler.
Add in peanut butter until it is just melted. (Do not overcook!! The fat in the peanut butter will separate, and the ganache will become a messy mass. Yes, I have done this :) You just want to melt the chocolate and mix in the peanut butter until it is mixed thoroughly. Spread the mix on a baking sheet lined with parchment paper.
(NOTE: make sure you wipe all the water off the bottom of the double boiler bowl you use to melt the chocolate. Water in your chocolate could make it seize up.)
Sprinkle with your choice of toppings and pop in the freezer! Yes, you can leave it out and it will harden, but the freezer is faster. Plus, I like frozen chocolate! :)
But wait! There is more! How about peanut butter, jelly, and chocolate?
Peanut Butter and Jelly Chocolate Bark
*see above recipe
1/2 cup Jelly or jam
This variation of the chocolate peanut butter bark is much softer; it almost has a fudgy texture. Because of the added fat and moisture, this ganache will never get very hard, even in the freezer. Actually, this "bark" might be great put into molds or tart shells and then hardened for little fudge treats!
This is just once small example of combining things you love to make something even more delicious! Leave your comments for any other great "ganache" ideas!
So...Chocolate! I thought that this would be a good place to start my experiments. Me and my husband eat a lot of chocolate. We always have some sort of dark chocolate available in the freezer to keep it fresh and crisp and ready. Although eating chocolate by itself is a treat, I love figuring out different things I can do with it. My newest (and easiest) creative chocolate outlet has been chocolate bark with a twist! I came to experiment with bark because of my discoveries through ganache....hence, the reason for talking about it!
Ganache is traditionally equal parts chocolate and heavy cream, usually in ounces (by weight measurements are most accurate):
Ganache Recipe:
8oz chocolate
8oz heavy cream
Melt the chocolate in a double boiler. At the same time, heat the cream until steaming (do not boil). Mix the cream into the chocolate. Cool. This will keep at room temperature for a day or so, though I recommend refrigerating it if you aren't going to use it right away. The ganache will harden, but you can re-heat and pour it depending on what it is used for.
(*Note: Heating the cream will allow for smoother mixing into the chocolate. I have put cold cream into the chocolate and heated them together. They do mix, but it takes longer, and sometimes a whisk is needed. Though, you don't want to aerate the ganache. You want it smooth and creamy.)
Ganache can made into chocolate truffles or used to fill tart shells...or anything else you can think of!
But what if you want a more solid ganache, that is hard at room temperature? Something good for icing cakes, for example?
In Advanced Patisserie class we made Opera tortes which are layers coffee buttercream in between layers of almond cake and then iced with ganache. This particular ganache is made with butter which makes a hard, smooth icing when poured over the torte and cooled. It is also makes beautiful smooth designs when piped.So, that got me thinking...what else can I put into chocolate to make a "ganache?" My first experiements were with fruit purees. Equal measurements of raspberry puree and chocolate came out with a smooth, fruity ganache that was perfect for filling tiny tart shells! So, fruit works! How about one of my other favorite chocolate combos: chocolate and peanut butter!?
This is (finally) where the chocolate bark comes in!
Chocolate Peanut Butter Bark:
8oz chocolate chips (I used 60% dark chocolate chips)
1/2 cup peanut butter (I used freshly ground peanut butter from the bulk section of my health food store, but any peanut butter would work)
nuts, seeds, shredded coconut, dried fruit for topping (I used almonds, sunflower seeds, and pepitas)
parchment paper
Melt the chocolate in a double boiler.
Add in peanut butter until it is just melted. (Do not overcook!! The fat in the peanut butter will separate, and the ganache will become a messy mass. Yes, I have done this :) You just want to melt the chocolate and mix in the peanut butter until it is mixed thoroughly. Spread the mix on a baking sheet lined with parchment paper.
Sprinkle with your choice of toppings and pop in the freezer! Yes, you can leave it out and it will harden, but the freezer is faster. Plus, I like frozen chocolate! :)
But wait! There is more! How about peanut butter, jelly, and chocolate?
Peanut Butter and Jelly Chocolate Bark
*see above recipe
This variation of the chocolate peanut butter bark is much softer; it almost has a fudgy texture. Because of the added fat and moisture, this ganache will never get very hard, even in the freezer. Actually, this "bark" might be great put into molds or tart shells and then hardened for little fudge treats!
This is just once small example of combining things you love to make something even more delicious! Leave your comments for any other great "ganache" ideas!
Tuesday, November 13, 2012
The Experimental Alchemist: Beginnings
Hello and Welcome to the first installment of The Experimental Alchemist!
I initially started this food blog to document my ever-changing experiments in cooking. As a culinary school graduate, I have spent many hours contemplating "what is my culinary identity?" By that, I mean, what kind of food do I most like to make? What kind of cook do I want to be? I have come to realize that my favorite thing to do in the kitchen is experiment! No meal or recipe is ever the same...mostly because I rarely use recipes. I like to take the techniques that I've learned and try them out on all different kinds of foods. Sometimes the results are good, even delicious! And sometimes...my mad scientist experiments go awry. But that is what I love about cooking! You can repeat one recipe over and over, and you might never come out with the exact same product. Slightly different ingredients or techniques might transform a recipe into something entirely new and different, but no less delicious. Cooking is the joy of being able to take what your have in your pantry, regardless of having everything on your recipe list, and still make a gratifying meal, and maybe even learn something in the process. Will this process be successful every time? No. I've had more than my share of failures. But that's what cooking is...a constant adventure into new smells, textures, and tastes!
So, why do I bring Alchemy into the mix? As a gamer geek, I like to think of all cooking as alchemy. Mixing different, reactionary ingredients together, adding heat in the form of fire, and hoping that you might have discovered "the elixir of life." Perhaps that is a bit overly dramatic (and geeky, lol), however, I believe that cooking can be a magic process, transforming things of little value into something extraordinary.
I want this blog to not only document my experimental recipes for you to enjoy, but to teach that with a few simple cooking techniques, you, too, will be on your way to become an expert alchemist yourself! This blog will hopefully go further to explore not only recipes (both sweet and savory), but to review the great food scene of Portland, OR and what other people are doing to transform food into exceptional experiences.
So, come, read, cook, enjoy!
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