April 6, 2011
Quick breads were the theme of this month’s Gluten Free Ratio Rally, hosted by the lovely Silvana Nardone. It’s been an exciting month with lots of new participants and great discussions about which ratios worked and didn’t, and how various ingredients affected the needed ratios to create a successful quick bread. This also marked the first baking challenge of the ratio rally – I felt this was a perfect baked good to start with – in general I feel that quick breads tend to be less fussy than other baked goods, and of course the possibilities for flavor combinations are endless.
March 10, 2011
What I found most interesting, is that despite all my introspection as I am often wont to do in times of frustration, what actually revealed my “epiphany” of sorts was cooking this dessert, as it too is all about steps. I love how the kitchen can teach you anything, and that it doesn’t always have to be about food. I made chocolate and orange sabayon for my husband on Valentine’s Day. Then I made orangettes. And I dipped strawberries in tempered chocolate (without a thermometer! I really need to buy one of those sometime…). I topped it all with whipped cream, and finally added a few raspberries for fun Each piece contributed to the final dish, and the dessert would have been lacking if it were missing any of the components. But one can’t make the whole dish at once. Like any recipe, it’s a series of steps. Small increments forward, and when finished you can look back and see how far the food has come, transformed from the simplest of places. Really, cooking any recipe embraces this philosophy – it’s something I love about being in the kitchen. Cooking is therapeutic in its own right.