Flops

Daring Cooks go Canning! Gingered Plum Butter

September 14, 2010
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Before coming to Europe, I thought that a plum was a plum was a plum. Boy was I wrong. Thanks to the wonderful varieties of produce available, I’ve learned that there are different types of strawberries, peaches, and beautiful plums. Plums can be as black as charcoal, reddish, purple, or even green and yellow. Round like little ping pong balls, or oblong like a football (an American football, that is). Not only do all these varieties look different, but they have their own unique tastes and flavors too. Each week this summer we decided to pick up a fruit that neither of us have had before, and buy some to see what we think. So far the results have been quite tasty, and by tasting so many different types of produce we certainly never get tired of any one fruit!

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Gluten Free Substitutions Part VIII: The Flours

August 30, 2010
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Welcome to the next installment of of the gluten free substitutions series here on Jenn Cuisine! We’re currently in the process of investigating various GF baking ingredients, and why they may or may not be useful. Last week I did a post about starches and why they can be important in baking, and previously I had discussed various binding agents to use. So this week we are pressing on to the flours!

Truth be told, at the moment I’m not feeling so awesome about my abilities to discuss gluten free flours with you . I had a bit of a baking flop this weekend. I mean a real flop. I attempted puff pastry. Maybe I was being too ambitious? I don’t think so, after all there is more than one very successful looking gluten free puff pastry recipe out on the web, namely by Jeanne of Four Chickens and Helene of Tartelette. My last gluten free puff pastry attempt unfortunately didn’t puff. Yesterday, neither did this attempt. After talking to the Twitterverse I don’t think it was all from my flour combo, instead I am thinking it is also my lack of decent puff pastry skills. But I did use some less starchy flours, and maybe that also contributed to its downfall.

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Smoked Salmon Pâté

June 13, 2010

I don’t usually write about my failures in the kitchen – after all, who wants to try a recipe that didn’t work?  However, at the risk of sounding cliché, I’m learning the slow lesson that life is not always about the end result, but about the process that one went through to get there. Our […]

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NY Style Sun-Dried Tomato Bagels, Gluten Free

June 9, 2010

Yes, you read the title right.  Bagels.  Gluten free bagels.  Until last week the idea had crossed my mind a few times, and all I could picture are those kinds that come frozen in a bag that you have to microwave to defrost at which point they become a bit mushy for my taste.  My […]

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Pear Tart and a Gluten Free Puff Pastry Attempt

December 18, 2009

Puff pastry seems like it should be easy to adapt to be gluten free.  After all, the gluten isn’t involved in the “puffing”, all that work is done by the layers of butter within the dough and the steam pockets that arise because of it while baking.    However, searching online yields very limited results […]

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DC #8 – "En Croute" Two Ways

December 13, 2009

The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online. Now this month was a serious challenge!!  I had to do it twice to get something even remotely similar to the original intent, and even then […]

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