It seems that I can't manage to update my blog as often as I actually cook things. And in all reality I don't really cook that often. 
First off. I made flan. I found a recipe that looked pretty good and I am pleased to say that it turned out well. Next time I need to cook the sugar a little longer. It didn't turn quite the color flan caramel normally is. It was definitely a little anemic looking. But the custard tasted good. It had a nice eggy hint, but it wasn't nearly as overpowering as the creme brulee was. I've decided that heavy whipping cream is about my favourite ingredient to cook with.
On sunday I decided that I wanted breadsticks with my dinner. And I rediscovered a recipe that I had found, that looked really good, and decided that the "
soft garlic breadsticks" would be my next adventure. They were a lot softer and more delicious than the last breadstick recipe that I made. I think one thing that made these ones so much better was that they had fresh grated parmesan cheese in them. They weren't stringy or anything but the cheese added a nice flavour and helped them to stay moist. The breadsticks were quite delicious, though I did manage to burn one batch of them.
My last adventure in cooking this week, was also a bread. Focaccia bread. Pretty much my favourite kind of bread. The recipe that I found didn't have any seasonings in it so I took the liberty of adding some (among other seasonings). I've decided that most things are better with a little minced garlic in it, and next time I think I'll even grate in some cheese. The bread was a little crispy on the bottom.
I think though that it had a little more to do with the cookie sheet that I used as opposed to something that I did. I'll have to do some research and find out what sorts of pans other people use to make their Focaccia. I also think that next time I'll use a bit more olive oil. I was rather liberal with the olive oil and didn't follow the recipe but I think that a little more would be even better, and definitely more seasonings. The seasonings were good but not quite piquant enough for me. Overall though it turned out fairly well. I'm glad that all these yeast breads are working out. I remember a time when I would have shuddered and fled at the thought of cooking with yeast.
First off. I made flan. I found a recipe that looked pretty good and I am pleased to say that it turned out well. Next time I need to cook the sugar a little longer. It didn't turn quite the color flan caramel normally is. It was definitely a little anemic looking. But the custard tasted good. It had a nice eggy hint, but it wasn't nearly as overpowering as the creme brulee was. I've decided that heavy whipping cream is about my favourite ingredient to cook with.On sunday I decided that I wanted breadsticks with my dinner. And I rediscovered a recipe that I had found, that looked really good, and decided that the "
soft garlic breadsticks" would be my next adventure. They were a lot softer and more delicious than the last breadstick recipe that I made. I think one thing that made these ones so much better was that they had fresh grated parmesan cheese in them. They weren't stringy or anything but the cheese added a nice flavour and helped them to stay moist. The breadsticks were quite delicious, though I did manage to burn one batch of them.My last adventure in cooking this week, was also a bread. Focaccia bread. Pretty much my favourite kind of bread. The recipe that I found didn't have any seasonings in it so I took the liberty of adding some (among other seasonings). I've decided that most things are better with a little minced garlic in it, and next time I think I'll even grate in some cheese. The bread was a little crispy on the bottom.
I think though that it had a little more to do with the cookie sheet that I used as opposed to something that I did. I'll have to do some research and find out what sorts of pans other people use to make their Focaccia. I also think that next time I'll use a bit more olive oil. I was rather liberal with the olive oil and didn't follow the recipe but I think that a little more would be even better, and definitely more seasonings. The seasonings were good but not quite piquant enough for me. Overall though it turned out fairly well. I'm glad that all these yeast breads are working out. I remember a time when I would have shuddered and fled at the thought of cooking with yeast.
No comments:
Post a Comment