Friday, November 30, 2012

How Does Cooking Translate for a Baker?

I meant to bake today, but as I stared at the mournful vegetables in my kitchen, I decided it was about time they met in some medley before they reach the dump. I am not a cook. It's not that I don't cook, I just haven't ever focused on cooking in the way I bake. When I cook it's usually an effort to save ingredients that I purchased and forgot to use. They aren't bad, but verging on it.

Alright, that doesn't sound like a person you'd take a recipe from...but I signed up for a Skillshare class today called Creative Cooking: Design a Unique Recipe with Local Ingredients (it's free, so you should too!). I've always viewed cooking as a form of improvisation. The more you know about flavors and techniques, the better your improvisation will be, but the rest of it is like baking: your mood, ingredients and patience. The soup turned out well. I sauteed garlic, mushrooms and potatoes in red wine and spices (rosemary, basil, parsley) and added beans, carrot, and celery. Still, I call it my trial before I take the eat local course--that recipe I will share!

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