#baking

I has a cookie..

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Cookie, Dia de los muertos style…. which is a plural in Spanish but gets translated as “day of the dead” in American English…

Except for the cookie part…which is just cookie regardless of how stylish it is…

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Coconut custard

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I have to wait a day for the cheese cake to sit… the rice pudding with rum raisins it is too much of a good thing…

And I wanted to give the ramekins a work out so the option was coconut custard..

I think the next custard tinkering will be savory the only question being… what sounds good?

Asparagus might work… or some bacon, red pepper thing.. it needs a bit of pondering..and cheese..

I need to review the spice line and haunt the produce isle for possibility’s.. maybe leeks will do it…

Cheese cake and rice pudding

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Cheese cake and rice pudding…. I dialed back on the rum soaked fruit in the pudding cause it made me sleepy..

The cheese cake was about testing my recipe so I went full size.. which is probably going to be a problem because I’ll most likely live on cheese cake for a few days and eat the whole thing..

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The white rabbit is sitting at the new table to creep me out and be all judgy should I lack discipline…

I really should make an effort to be more social, but I don’t like people hanging around… even the rabbit annoys me.

Rice pudding

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I remembered some raisins, currant’s and dried cherries that have been taking up fridge space soaking in rum and spices for over a month..

The usual basic rice pudding got a make over and the result was an OMG that’s so good moment.. the problem is I make a quart at a time and think it needs to be eaten NOW..

Which is a hold over from my pre-fridge third world lifestyle.. and yet another story, everything I cooked had to last a week on a counter….

Rum raisin tart…

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Its a work in progress…there’s brie in the bottom and it gets topped with whipped cream or ricotta at some point after cooling..

Then I went off on a tangent…. why not make the next go round a custard or do a cheese cake riff… both ideas got added to the current project list and into the book they go..

The scent is amazing, rum, spices and fruits all working together..to improve my dinner.. not that its dinner, its the great rarity of a dessert..

Pie dough and insomnia

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Sometimes projects come under the heading “proof of concept” which is then followed by refinement, hopefully ending in the OMG factor…

In some of the empanada looking things, the filling was green chili and pork “brisket”…. the others were roasted chicken, also with green chili.. plus they both got mozzarella mixed in with everything else…

I used a dough I could bake…. because fried isn’t something I like doing and have no good answer as to why not…

The concept is better than good, the little pie crusty things hit the OMG zone from the start.. just the baking aromas were enough to fire up a weak appetite.. The taste clinched the deal… I want a dozen or so more even it it was a pain to pull off…

But I learned a few things.. mince the filling finer, so the lumpy look goes away and it doesn’t poke through the dough… And don’t think about handling that kind of dough when its over 100 degrees at 3:00 AM cause it won’t be pretty even if it is amazing in every other way..

Seriously, I can put holes in that type of dough by looking at it, and need every advantage possible.

But other than that I was happy, happy with the results.. the crust was flaky and it all worked just right together..

Once the weather cools to a point butter doesn’t melt in five minutes… I want to do some more of the little crusty things with an eye to making them beautiful and refining the process..

And now I need to defrost the beef tongue so that can be dealt with, hopefully during daylight hours so the neighbors don’t smell smoke at 3:00 AM and freak out…

New and improved baked custard

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I woke up in the middle of someone else’s night and got busy making baked custard, yet again..

One would think bouncing out of bed somewhere between midnight and 4:00 AM could be a problem, but it’s not (other than the stores being closed)..

It’s quiet, the night air is cool and I can concentrate on the tasks at hand, my mind is relatively fresh and relaxed..

Then I cook, bake or go off on random food tangents and decide to do something like make pickles..or spray paint the BBQ, Which works for me..

The Baked Custard project is one of those things rooted in nostalgia… Which I make for fun, then modify till it’s better than I remember..

Which isn’t all that hard given a half century time lapse….

I’m not sure whats driving me… other than food shouldn’t be sad, middle of the road one size fits all, blandness.. Music isn’t one note, art isn’t one color.. So I’m thinkin dinner might need to be more…. dynamic.

Which is sort of ironic when one is dealing with baked custard.. but makes sense when freshly grated nutmeg makes its statement followed by the silky texture of said custard and Mexican vanilla changes your notion of what you thought was good..

Baking custard at 4:00 AM

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I’m prone to waking up between 2:00 and 4:00 AM then cooking something for later in the day, rather than midnight snacking like a normal person..

Which is fine in it’s way… this time it was a little different, I had everything out and ready to go, rather than rummaging or working through some half formed idea.

Using the ramekins for egg custard, rather than some culinary alchemy is the pay off “this time”..

Why I only bought three ramekins is beyond me, other than I live by myself and don’t entertain… so it seemed like a reasonable number at the time..

Most recipes are for a goodly quantity and three is a logistical nightmare.. So it seems I need more or bigger ramekins.. probably both.

Working through the current project list is a project…since stuff gets hi-jacked and pressed into service as dinner out of sequence.

And there are some compelling projects.. Pot pies being a big one, but I keep eating the pork, beef and whatever meant for fillings because I’m to tired to fool with crusts and pans, much less waiting another hour…

The smoker is 10 hours of watchful attentiveness and that ain’t happenin, just yet.

Bread

100_6920I like pointing out the obvious almost as much as redundancy and the whole passive aggressive thing..

My friends know I’m messing with them and make sure I suffer for it… not that I do, I laugh when they try to annoy me..

But I digress,

I live in a little trailer or at least sleep, cook and hide there, when I’m not in the shop or out running around which is most of the time..

The point is, I can pretty much cook, bake or do anything else I want in three feet of space, with whats at hand… even a $20 oven from a salvage yard.. a $1,500 oven from Home Depot might be wonderful..but it just does the same thing I’m already doing, plus I don’t have to cough up $1,480..

Win Win…. besides, I don’t have to deal with house guests.. which is win, win, win.

Its all part of the master plan…

3 A.M. Chicken….

100_8954I blame insomnia..and sketchy impulse control.

I know the photo isn’t all that but its 3 A.M and it is what it is… I roasted the chicken to eat not look at..

The chicken is great though… lots of pepper because the lid fell off, but I don’t care because I like it…and pre-ground pepper isn’t that potent.

I wasn’t hungry, just idle… and assume it will make a nice lunch or dinner when the time comes.

The choice is cob salad, sandwiches “if” I make bread or a few pot pies… unless I freak out and just gnaw the thing as is…

Insomnia isn’t much fun.. but it’s manageable if you don’t get involved in complicated stuff, try to be coherent or take photos..