Wednesday, February 27, 2013

A Lesson in Breadmaking

After a two week hiatus — snow and holiday weekends can really cramp my baking style — my Baking Basics class resumed Saturday with Bread 101 (at least that's what I'm calling it).

Compared to the last two classes, this one on bread has been my favorite. The fact that this week we took home a little bit of everyone's creation as opposed to just our own definitely contributed. I walked out of class with a huge tote bag stuffed with about 15 loaves of nine kinds of breads. The spoils ranged from foccaccia to sticky buns, and included four full loaves of Potato Challah that I made myself!


Now I've been a huge fan of Challah for my entire life and I've made it mostly from scratch on a couple of different occasions, but I've never before seen it or known it to be made with potatoes and potato water. At Cambridge Culinary School, where I've been taking this baking basics series of classes, Potato Challah was introduced as the norm, and I just had to test it out. Spoiler alert: It's delicious!

Saturday, February 16, 2013

Gone Goldfishing

Long after I polished off the last of these phenomenal Homemade Goldfish, I struggled to find exactly the words I wanted to introduce the post. 


The concept of fishing is so often used to symbolize a variety of actions. You could be fishing for men (plenty of fish in the sea, honey!) or compliments. You could be actively pursuing options. You could be searching for knowledge. 

The prerequisite for all of these potential acts (as symbolized by fishing) all come down to the same thing: lack of satisfaction with what you currently have. 

Sunday, February 10, 2013

Blizzard Baking

Despite the functional TV and an all-day marathon of Sex and the City, there's still something cozy and old-fashioned about being snowed in, making banana pancakes and pretending it's the weekend.

Actually not pretending anything - it really is the weekend! I've just been listening to Jack Johnson and am unable to shake the lyrics from my head.


Wednesday, February 6, 2013

I Spy A Beautiful Pie

Week 2 of my culinary course covered all things Pie! We talked about the science behind making pie crust, the differences between pie dough and other kinds of dough, the different types of pans and tools that can be used in pie making as well as the difference between American pies and European tarts.... and then we baked!