Apr. 15th, 2017

kindkit: Two cups of green tea. (Fandomless: Green tea)
Today has been my day to try new recipes and screw them up. *sigh*

I wanted to finally make some mini-pavlovas; the last time I meant to, I didn't get around to it right away and then left the egg whites in the fridge for a couple of days and was not sure of their safety. So today I whipped up the egg white mixture, spooned it out into circles, put them in the oven . . . and then discovered that I had forgotten to add the necessary cornstarch (cornflour) that makes them marshmallowy pavlovas instead of crunchy meringues. Also, the sugar didn't dissolve properly, so they'll be grainy. They'll probably still be usable--if I can't make pavlova, I'll make Eton Mess--and next time I'll know what to do to get it right, but it's still frustrating.

Incidentally, I used the toasted sugar that I made a while back in the meringues, and even in the uncooked mix the caramel flavor was absolutely lovely. I just have to whirr the sugar around in the food processor next time, to make it finer.

With the leftover egg yolks, I decided to make some creme patissiere. It turns out that a crucial thing about creme patissiere, which my recipe didn't tell me, is that you boil it. Not for long, but it has to boil or it won't thicken enough. I of course didn't boil mine, because what idiot boils an egg custard? So now I have a perfectly nice pouring custard that is not creme patissiere.

I had been planning to make a version of Paul Hollywood's Potato, Onion, and Cheese pie today, adding some dandelion greens to the original recipe and substituting feta cheese for some of the cheddar. But since this seems to be the day of baking fail, I will wait for tomorrow, when I'll also bake the bread I started today.

In other recent cooking, I sauteed the rapini from last week with some garlic, then added it to pasta along with goats' milk ricotta (it was on sale, and I thought "oh, why not?") and just a little cream to bind it all together, since the ricotta's texture was more curdy than creamy. It was quite nice.

The black radishes that I bought on an experimental whim were, to my taste, not very good. The flavor isn't much different from ordinary radishes, perhaps a bit spicier, but they are dense and chewy rather than crunchy. I found them unpleasant to eat and ended up guiltily throwing a couple of them away. Supposedly you can cook and mash them but when I've cooked daikon I haven't loved it, so I didn't bother.

This isn't quite cooking, but the other day I, a former confirmed salad hater and then more of a lettuce-hater, voluntarily made and ate a salad of just lettuce. I had bought a nice little variety pack of interesting lettuces, and I had also bought some walnut oil; these two things seemed meant for each other and I thought any other guests at the party would be too many. So, lettuce, walnut oil, and lemon. It was pretty good. I wouldn't want one every day (well, maybe a little one as a side dish, but since salads involve some time consuming washing and spinning dry of lettuce, when I make one I tend to make a big one), but pretty good.
kindkit: Two cups of green tea. (Fandomless: Green tea)
The sort-of pavlova. Taken on my phone, in bad light, so please be forgiving!

picture here )

That's a meringue/pavlova shell topped with a mixture of lemon curd and whipped cream, topped with raspberries, topped with more whipped cream. I whipped the smallest quantity of cream that seemed feasible, and I still feel like I've eaten a week's worth. (There are worse fates.)


ETA: AAAAARGH, huge image, trying to fix that now.

ETA2: Okay, I've made it much smaller, though also blurrier.

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