There was an interesting and inspiring post on Michael Ruhlman’s blog yesterday, discussing a new book from Lee Kravitz, Unfinished Business. Kravitz was fired from his position as editor at Parade magazine, and decided to finish off his life’s unfinished business. Great concept, and over at Ruhlman’s blog, there is the most interesting discussion going on in the comments about everyone’s Unfinished Kitchen Business.
It lead me to think about my own dream foods to master — not just the ongoing To Eat List (of recipesthat I seem to add to more than I cook from, and that gives me joy in and of itself!), but the exciting foods that will give me a sense of real accomplishment having created them!
And so, here it is on display to the world, in an attempt to clarify what I want to do, and watch the progress of it as it gets done!
My Kitchen Unfinished Business
- Macarons — the “latest thing” in foodie blog land. And rightly so, they’re delicious, decadent mini-desserts. Full of flavour, gorgeous colours, and made with almond meal. Yum. I’m planning on using this great tutorial at Not So Humble Pie.
- Rye Bread — Something from a Peter Reinhart or Local Breads (Daniel Leader) recipe (or both), using my wholewheat sourdough starter, Fluffy.
- Veggie Mole — I did a Mexican cooking class while I was in San Miguel, and learned how to do a traditional mole sauce, lard and all. I’d love to come up with a veggie version with such complex flavours. All the roasted chili peppers get to stay, the pork is out.
- Tamales — Once again, inspired by my trip to Mexico, I had the best tamales at the street food festival party I attended… I couldn’t get enough of them then, and have a strong need to replicate them at home. Mmmm, tamales.
- Sushi — I am competent at wrapping things in other things, so why haven’t I attacked the nori sitting in my cupboard yet? This must get done!
- Pizza — I’d really love to make an amazing pizza at home. I’m thinking a sourdough crust might just be the secret. Peter Reinhart and Heidi Swanson are my current guides on this one. It’s going to have buffalo mozzarella and basil. Oh yes.
- Poached Eggs — I hate to admit this one, but I can’t poach an egg without a cute silicon egg cup, or special-design-egg-poaching-pan. I really should learn to poach an egg.
- Caramelized Lemon Tart — bringing together lemon tart and the best part of crème brûlée: the carmelized top! Oh yes, this is my new favourite dessert and I must perfect it.
- Ice Cream without an ice cream maker — David Lebovitz mentions it can be done. I’m excited.
- Sourdough crumpets — a la Clotilde. I finally have rings that should help contain the dough. Go go gadget crumpet!
- Something canned/preserved, without poisoning my friends and family. More research is necessary here, but I’m thinking jam.
- Ravioli. From scratch. I think I’ve wanted to do this for ten years. It is time.
- An amazing baguette from my sourdough starter.
- Veggie dumplings, from the fabulous Asian Dumplings by Andrea Nguyen. I feel like I have everything I need to make these, and maybe a dumpling party is in order to get them done!
What’s on your “Culinary Bucket List”? Inquiring minds want to know…