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Tonight I finished Kristen Kish Cooking, Recipes and Techniques. Alas these are restaurant or competition dishes, and while I would probably enjoy most of them, I saw nothing that I am compelled to cook. Nor for that matter am competent to cook. I commend her for sharing them. I appreciate her definition of culinary terms. My only gripe is that after assuring us she uses a Packojet at work, her ice cream recipes call for a home ice cream maker.
Kristen moved me. I was taken by her back story as a gay interracial adoptee. I can relate to that.
After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
Here's the link to her book at Eat Your Books.
By Chris Hennes
A few weeks ago I checked out a copy of Madhur Jaffrey's Vegetarian India from the library, and it is well on its way to earning a permanent place in my collection. I've really enjoyed the recipes I've cooked from it so far, and thought I'd share a few of them here. Of course, if anyone else has cooked anything from the book please share your favorites here, too.
To kick things off, something that appears in nearly every meal I've cooked this month... a yogurt dish such as
Simple Seasoned Yogurt, South Indian-Style (p. 324)
I used my homemade toffee in a cookie recipe hoping that the toffee will add a crunch to the cookie... it didn't turn out well as the toffee melted and didn't keep its hardened crunch form. How can I prevent my toffee from melting in my cookie recipe?
Is there a discussion in the book about the purpose of adding ascorbic acid? I just saw the contest #2 in which the recipe called for it. I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid. Does it act as a gluten relaxer? Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
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