- Rice-spice bread - This loaf was part of my quest to increase the quantity of farmers market products in my home-baked bread (brown rice, in this experiment). The fateful loaf was a recipe from Narsai David in Beth Hensperger's "Baking Bread: Old and New Traditions," with a dough that contains cooked brown rice, cumin seeds and fennel seeds. The flavor was quite interesting, but the dough had far too much moisture for normal use. In the photo above, the bread is wrapped in plastic in the background.
- Overcooked apricot jam - My first attempt at making apricot jam--and only my second solo attempt at making any kind of jam--didn't turn out so well. After undercooking my first batch of jam (strawberry), I overcompensated and cooked this one too long, resulting in a nearly unspreadable, almost membrillo-like paste.
- Rock-hard "soft" caramel - I am trying to find the right recipe (and right skills) to make a soft caramel like those made by Fran's of Seattle to be coated in dark chocolate and topped with fleur de sel. My first attempt, using the recipe in Recchiuti and Gage's Chocolate Obsession is too hard to eat. (if you have a recipe for the kind of caramel I'm talking about, please let me know)
Thanks in advance for your help!
Random link from the archive: Eggplant Curry
Technorati tags: Baking : vegetarian : Food