Wednesday, November 19, 2008
I love to cook. Love it, but I'm not a baker. I have a theory that we're different types of people. Bakers have to be scientists. The chemistry of cakes rising, of baking powder and glutens, depends on exact measures. On precision. I'm not like that. I'm an improviser, an "I'll just add a touch of this, a sprinkle of that"-type chef, happiest with a simmering pot on the stove top. But next week, I've been called on to provide desserts. For starters, my mom (who we're seeing on Wed.) wants a mince pie. Then (on Thurs.), we're visiting Jon's family. I know I can do a good pecan pie (they're pretty basic) and I thought I'd throw in some good bittersweet chocolate pieces to jazz that up. And I like my own pumpkin pie, because I like to add ginger and cloves, etc. But apple pie – anything with a double crust – frankly scares me, and I've spent the morning on Epicurious and related sites trying to conquer my particular kitchen demon.
Any good recipes you'd care to share? Any kitchen terrors you'll own up to?