Archive for December, 2009

24
Dec
09

Twas the day before Christmas…..

said I to my spouse, “I wonder who’ll come and look at my house?”  The shingles all hung in colors so fair,  in hopes that Audax and the Dee-Bees would be there.  A ton of ideas swirled around in my head, do I dare try to make a big- tall gingerbread?  So I in my socks with the comp on my lap, decided to go and look at some shacks.  Would it look like a house or something from Saturn?  I decided I needed a very good pattern.  Away to the bookstore I drove in a flash, and opened my pocket and pulled out some cash.   I was ready to begin so I mixed up the dough, put it into the fridge then painted my toes. 🙂  Time to move on I pulled out  my gear,  rolling the dough was nothing to fear.  I was too cocky and tried to be slick, and rolled out my dough so it wasn’t too thick.  What was I thinking my head hung in shame, the wall broke in half-there goes my frame.  Think Amber- a bit faster- no time for more mixing, I’ll make super stiff icing and begin all the fixing.  I said a few “words”, and went straight to work.  So many details but I would definitely not shirk.  With icing all over from my hands to my nose, I felt exhausted from the highs and the lows.  I took a step back and saw a great house,  even with mistakes it pleased me and my spouse.  With a huge smile on my face and with a voice of delight,  Merry Christmas to all and to all a good night!

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch.

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15
Dec
09

et tu, croute?

Oh yes….even you Croute.  The best part of being in the Daring Cooks is having  the opportunity to do things one would never attempt on their own. 

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 what is Salmon en Croute you say?  It is salmon cooked in pastry.  In theory it sounds a little odd, but in reality it is delicious.  There are various pastries one could use….shortcut, puff and the like.   We had the option to make a shortcut pastry if we had time…I have very little time but wanted to try the shortcut pastry.  Three ingredients is all it takes for the pastry and with a food processor it is done lickity split.   I found that the dough was almost like a clay……and as it cooked it didn’t really turn into what I imagined it would.  It was more like a crust…hard on the outside.  I didn’t have all the ingredients for the watercress mixture so I improvised with spinach, mushrooms, dill and cream cheese.  (it was such a good mixture I could have eaten it with crackers)  I steamed some broccoli and thought the meal needed one more thing so I made a lemon butter sauce.  The sauce was perfectly tart to go with the salmon and the broccoli. 

Having never tasted it before I wasn’t sure if my final product was correct.  Boy and Man loved the salmon…but didn’t like the pastry so much.  Man said the pastry had no flavor and he would have preferred a “crescent roll”  like pastry.  (apparently his advanced palate knows more than I….LOL)  I thought it was perfectly fine and how great was it that it was like an individual packaged dinner? 

Daring Cooks 2~Me 2




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