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MORE BAKING -- IN THE HEAT
Boston Globe
June 30, 2008 02:13 PM
United States
Since it got so hot out, I've been trying to pace myself with the
recipe testing for "The Boston Globe Cookbook," baking two things on
the weekends from the dessert chapter, along with another savory dish
or two. Alas, every weekend has been terribly muggy, and my kitchen
gets almost unbearable.
The gingerbread here overflowed the pan -- I knew it would when I saw
how full it was, but decided not to butter another pan and switch
it. The cake is very dark and gingery and moist. But I'll have to
bake it again another time.
These are "crinkle" cookies, made with lots of chocolate, then rolled
in confectioners' sugar. A messy project, but they're a favorite
among many bakers.
I really need my head examined to have embarked on this project
yesterday morning:
Yes, it's really pot roast. And yes, I really followed these
directions: "Cover the pan, transfer to the oven, and cook for
2 hours."
My friend's father is ill and this will be welcome on their table.
The tailor's wife gave me a wonderful recipe for her Armenian chicken
and rice, which began by poaching the chicken to get stock to make the
rice. She also browns orzo to add to the rice -- an old way to stretch
the grains, which I liked seeing. It made an authentic dish, which was
plain, but which you can imagine people eating hundreds of years ago.
From: Emil Lazarian | Ararat NewsPress
Boston Globe
June 30, 2008 02:13 PM
United States
Since it got so hot out, I've been trying to pace myself with the
recipe testing for "The Boston Globe Cookbook," baking two things on
the weekends from the dessert chapter, along with another savory dish
or two. Alas, every weekend has been terribly muggy, and my kitchen
gets almost unbearable.
The gingerbread here overflowed the pan -- I knew it would when I saw
how full it was, but decided not to butter another pan and switch
it. The cake is very dark and gingery and moist. But I'll have to
bake it again another time.
These are "crinkle" cookies, made with lots of chocolate, then rolled
in confectioners' sugar. A messy project, but they're a favorite
among many bakers.
I really need my head examined to have embarked on this project
yesterday morning:
Yes, it's really pot roast. And yes, I really followed these
directions: "Cover the pan, transfer to the oven, and cook for
2 hours."
My friend's father is ill and this will be welcome on their table.
The tailor's wife gave me a wonderful recipe for her Armenian chicken
and rice, which began by poaching the chicken to get stock to make the
rice. She also browns orzo to add to the rice -- an old way to stretch
the grains, which I liked seeing. It made an authentic dish, which was
plain, but which you can imagine people eating hundreds of years ago.
From: Emil Lazarian | Ararat NewsPress