There are some things I’ve learned about me in the last several days…I do not like working double back doubles 3 days in a row. There, I said it. I do not miss the restaurant life…no. However…right now what I miss and only took for granted back in those days was my ability to work those same marathon shifts — with just a coupla cat naps sandwiched somewhere in the middle of the thick of it all. There is nothing a few shots of espresso couldn’t solve…for sure. There is another thing I learned today actually. I am excited to tell you that I’ve gone and created a pretty okay pie crust! It is not the same as that of yesteryear — the flakey-ness is not quite there. However, without gluten…in all the various combinations I’ve tested, I’m not sure there is a way to mimic that particular texture — the layer upon meltingly delicious layer of butter and flour, butter and flour. What I DID create is a flavor, texture and crumb that is in a different class of really very good stuff — regardless the missing wheat.
Today, Christmas, my pie crust showed up in two completely different forms for two completely different meals — an apple galette for lunch…and a curry coconut turkey pot pie for dinner. Many in my circle of people know that holidays are not my thing, really…however, it’s on holidays when I’m entertaining that I seem to come up with a couple things worth keeping — this pie crust is a keeper in both savories and sweets. It was good! It IS good and this creation is just the beginning of so many new adventures…the next being bread. Bread how I miss thee…
Here’s the list of a few things worth keeping around my dinner table. Just a couple of encores, you’ll see but hey…the oven was on from 9 Saturday morning til 8 Saturday night. It was a full day!
Roasted Golden Beet and Arugula Salad Roasted Five Spice Turkey Sauteed Apples and Caramelized Red Onions Apple Galette and Vanilla Bean Ice Cream
Chopped Salad Curry Coconut Turkey Pot Pie (is this strange? Maybe a little but I’m so glad I thought of it…it was good) Sauteed Brussel Sprouts and Caramelized Shallots Cranberry Relish Honey Almond Cake with fresh raspberries and Vanilla Bean Ice Cream
When I first started making biscotti, it was during the days when I was a glutton for gluten and my only goal was to create what I thought would be the perfect biscotti. It’d
I’ve been moping around for weeks now…wishing for bread things. You know? That thing when you get to walk down the street, see a nice bakery in your path, stop in…look around at the
