I was almost a little sad to go on vacation, but as I was looking out the window watching snow fall I became less sad. The husband and I haven’t learned to appreciate the art of the stay-cation, so I’m cooking my heart out while I can because I have a kitchen sink with a disposal and a dishwasher too! No more cleaning black beans out of the sink while I brush my teeth.
I am instead learning about convection baking and experimenting with the Pie setting on the oven. Yes and there is a Pizza setting too. Aren’t we fancy? Say yes.
I made ricotta gnudi from my Gourmet Today cookbook which is one of my favorites, I ended up making a quick marinara from the next recipe for fresh manicotti. The galette I made by making a simple all butter pie crust, doing about 2/3 wheat flour and no sugar, I did a little egg wash and coarse sugar around the edge. Filling is just 5 cups blackberries, 3/4 cup sugar, couple teaspoons vanilla, a bit of cinnamon (no I didn’t measure). It’s simple, rustic, the wheat flour gives it a little hearty nuttiness that balances the tart and sweet of the blackberries. I suggest homemade vanilla ice cream as a serving suggestion.
There has also been: cinnamon rolls, chocolate cupcakes, ribs, collard green rolls (plan on recipe post for that), sourdough bread, banana barley muffins, kale chips, goat cheese souffle to name a few.
Future plans: carrot cake, coconut cake, waffles, oven fries, raspberry pie. I should make some vegetables too…