So, a week ago today, I had oral surgery. I still have stitches and can't eat solid food yet (well, i CAN but it is not fun). so, what's a girl to do? Cook, of course! Most recently, Puff Pastry. I LOVE making all sorts of things and I want to make as much of my own as I can. it is not only FAR less expensive that way but it tastes better on orders of magnitude! And, aside from everything else, you just benefit, if nothing else, in knowing HOW something is made even if you only ever make it for yourself once.
In many cases, learning to make one thing or another has turned out to be FAR easier than I and others had ever imagined.
Over the last few years, I have taught myself to make puff pastry, Pasta Phyllo. and, seriously, the most intimidating thing I had ever head, read about, Bechamel sauce! and, that one was the key. I had been intimidated for years by the idea of Fine French Cooking in general, Mother Sauces as a group and Bechamel in specific. until I FINALLY screwed up my courage to try it and found that bechamel is one fo the first things I EVER learned to cook as a child. Sausage gravy!
After that Careme and Escoffier no longer held my fear in their hands!
Anyway, while making the puff pastry, I was looking for various ways to use it. the Y Chromosome had office hours today so, this AM, I made a half dozen Puff Pastry 'pop tarts'. they were well received.
Now, I have found one more recipe I have to try btu I'm going to wait until I can chew again. I am NOT missing this one!
Bacon Baklava! oh. my. gosh! Bacon Baklava! NIRVANA!!!
If you've never made your own Phyllo, you really have to try it. it is incredibly easy and it tastes SO good! Baklava was probably the first 'international' food I ever experienced. when I was younger, ChattaVegas was not the international Cosmopolitan Metropolis it is now! But, we had a deli owned and operated by a family who had emigrated from Greece and they made shop made Baklava and I ADORED it!
and now, I plan to make it next, with my home made Phyllo my backyard honey and my Own Cured Bacon! When I make it, there will certainly be pics! But, just the thought of Bacon Baklava was so exciting, I had to come squee over it with folks who would understand how exciting this is!
In many cases, learning to make one thing or another has turned out to be FAR easier than I and others had ever imagined.
Over the last few years, I have taught myself to make puff pastry, Pasta Phyllo. and, seriously, the most intimidating thing I had ever head, read about, Bechamel sauce! and, that one was the key. I had been intimidated for years by the idea of Fine French Cooking in general, Mother Sauces as a group and Bechamel in specific. until I FINALLY screwed up my courage to try it and found that bechamel is one fo the first things I EVER learned to cook as a child. Sausage gravy!
After that Careme and Escoffier no longer held my fear in their hands!
Anyway, while making the puff pastry, I was looking for various ways to use it. the Y Chromosome had office hours today so, this AM, I made a half dozen Puff Pastry 'pop tarts'. they were well received.
Now, I have found one more recipe I have to try btu I'm going to wait until I can chew again. I am NOT missing this one!
Bacon Baklava! oh. my. gosh! Bacon Baklava! NIRVANA!!!
If you've never made your own Phyllo, you really have to try it. it is incredibly easy and it tastes SO good! Baklava was probably the first 'international' food I ever experienced. when I was younger, ChattaVegas was not the international Cosmopolitan Metropolis it is now! But, we had a deli owned and operated by a family who had emigrated from Greece and they made shop made Baklava and I ADORED it!
and now, I plan to make it next, with my home made Phyllo my backyard honey and my Own Cured Bacon! When I make it, there will certainly be pics! But, just the thought of Bacon Baklava was so exciting, I had to come squee over it with folks who would understand how exciting this is!
Sounds wonderful.
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