Saturday, August 30, 2008

The Embroidered Name on My Chef Coat Should Read "Klutz," not "Belle"!!!!



OY! After removing my rather lovely-looking quiche from the oven last night, I watched it slide across the cookie sheet, flip over the sheet's raised edge, and go "SPLAT!" on my kitchen floor. Yeah, I was in shock, but mostly because the glass pie plate didn't crack!

So what did I do? Cried, wailed, pouted -- then regained my senses and searched desperately for a flat tool in which to lift the cooked egg from the floor. I was stumped: I own no flat cookie sheets (yet!), and I couldn't find a flat piece of cardboard.

As usual, my hubby (my "knight in shining amour"), sailed through the front door and took charge. He simply separated a spring form pan from its base and used the metal bottom to flip the quiche back over.

Then we did what any home cook who'd put a lot of effort into a new dish did: WE ATE IT! (It's okay, we extended the "five second rule" that many parents and college students use.) HA! 

I wonder how many pie mishaps I'll face in pastry class?

Friday, August 29, 2008

Super Freak, Super Freak!

Alrighty, then!

I think the only way that I, a certified night owl, am going to get through 8 a.m. baking, math, and sanitation classes, is to see the humor in things. Like the way I look in my "chef" outfit. 

And the fact that I do exercises with my rolling pin.  ;-)


GROAN! I EVEN HAVE TO GET UP EARLY ON SATURDAYS NOW!!

Thursday, August 28, 2008

Another Book to Recommend

This book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, is by expert baker Peter Reinhart, an instructor at Johnson & Wales University in Providence, RI. 

It's yummy. Great photos. Enticing recipes. Helpful hints. I'm looking forward to trying to make my own bagels.

Wednesday, August 27, 2008

AHA! So Pie Is All About Technique!


I knew there had to be some scientific reasons for my inability to produce a flaky, tasty, attractive pie crust. Turns out I've been attacking the task all wrong! 

My biggest offense? According to Sarah Phillips, author of Baking 9-1-1: Rescue from Recipe Disasters, it's because I've dusted the hell out of the dough with extra flour. Well, how else was I going to peel the darn crust off my kitchen counter?! (Answer: parchment paper!)

Another big no-no: not keeping the dough chilly enough. As Sarah says, "FOR FLAKY AND TENDER PIE CRUST, THINK COLD!" Who knew pie crusts shrink because the rubber band-like strands of gluten contract after being stretched unless refrigerated? Not this wanna-be baker! (I didn't know what gluten was either, if I'm to be completely honest.)

Sarah suggests popping the dough into the fridge for 12-24 hours (or at least an hour if you're as patience-challenged as I am), and to keep returning it to the fridge if needed as you go along. And only touch the dough with your fingertips, the coolest part of your hands.

Sigh. At the moment I'm trying to be like that little engine that strained to get up the mountain side. "I think I can, I think I can, I think I can!" 

I WILL have my pie and eat it too!

*check out Sarah's website, lots of good baking tips/info

Tuesday, August 26, 2008

So Many Gadgets, So Little Budget!

Now that I'm paying attention to all-things-bakery, I'm overwhelmed with the array of baking gadgets, pans, and books available. And I've discovered King Arthur Flour (www.KingArthurFlour.com), which is NOT going to be good for my pocketbook.

I've already decided I need parchment paper (said to be so much better in half sheets than in rolls), a swanky thermometer/timer, a large rectangular pizza baking stone (I WILL make delicious, crusty French bread, even if it kills me!), a Lame bread slashing tool (looks much tamer than it sounds!), a baker's couche (lidded pot that serves to bake up crusty bread), cookie scoops in both tablespoon and teaspoon sizes, a mat/pastry pin set because my current wooden rolling pin SUCKS!, barley mill syrup and SAF Red Instant yeast.

Oh, and I must, must, must have the little Aerolatte Frother so I can pretend I'm drinking a frothy decaf latte made by an expensive espresso machine.

I better start a Christmas/birthday/anniversary wish list!


Good Thing I Don't Live in Portland, OR!


All I can say, after spending a week in Portland, is that it's a good thing I don't live there. Because if I did, my buttocks would quickly start to resemble the round quiches I enjoyed so much at St. Honore bakery. YUM! I've found my perfect meal: quiche lorraine, side salad, and froth-topped decaf latte. HEAVEN!

Now if I can only learn to make a decent pie crust when pastry school starts next week!