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Whole Wheat Apple Fritters

21 Jul

whole wheat apple fritters

Back from Seattle!  What a yummy city.  Lucky for me, calories don’t count when you’re on vacation.  That’s true right?  God, I hope so.

The flights gave me a good 5 hours of reading time.  So I buzzed right though Ratio by Michael Ruhlman.  Apparently, he’s a fancy pants food guy, who like, knows everybody who is anybody in the world of food.  Since I’m not in a bad high school movie from the 80s, that’s not really all that important to me but I do like food science and the why’s and how’s of what makes good food happen so this book piqued my interest.  The idea is that a chef (or home cook in my case) armed with these standardized ratios will be freed from recipe slavery.  I have to say that, having read it, I do feel oddly liberated.  Not that I have it all committed to memory quite yet, but having an understanding of what proportions of flour to liquid to fat to baking powder to etc., etc.  goes into making certain types of foods that we create on a regular basis has given me instant confidence.  My balls are feeling brassier already.   The book really helps take the mystery out of the standard preparations for things like bread, cookies, pasta, batters, stock, sausages, and some basic sauces.  He does a great job of making cooking and recipe creation accessible to the masses.  Of course, there’s a learning curve and you have to be willing to relinquish long held fears like measuring by weight as opposed to volume.  This required that I purchase a scale, which I did.  I even measured stuff on it and it was easy.  Continue reading

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Whole Wheat Angel Food Cake

15 Jul

whole wheat angel food cake

I’m off to Seattle tomorrow.  Yay!  A real city with real food.  Anyway, I can’t think of anything to write right now and I have to pack.  So sue me! Continue reading