There was an interesting and inspiring post on Michael Ruhlman’s blog yesterday, discussing a new book from Lee Kravitz, Unfinished 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
Inspired by Michael Ruhlman’s post on 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!
- Gnocchi.
What’s on your “Culinary Bucket List”? Inquiring minds want to know…
Kitchen Operas 
1 – let’s make sushi together
2 – there’s a mole Veganomican. We can make it too.
I just like injecting myself into your list.
Let’s make macarons and gnocchi and I can totally teach you how to poach an egg!
Fun post! Totally with you on the mole and the poached eggs — although with the mole, I want to learn the lardy version, not the veggie version. 🙂 A few other things on my list right now:
1. Homemade bolillo roles
2. Tarta de galletas (a cake made from Maria cookies and pastry cream)
3. Concha rolls, the traditional Mexican sweet bread
4. I want to master homemade corn tortillas, and learn how to dry my own corn
5. Real Mexican salsa (not pico de gallo) from scratch
You can totally do jam! It’s fairly easy and strawberries are in season right now!!!!
@Ashley & Louise —
Until I had seen your comments I thought of this as a very ‘all by myself’ project. It will be SO much more fun to do this with friends and kitchen mentors on these items! 😀
@Lesley —
mmmm, I will definitely be checking in more on your blog if you’re making these amazing things!!!
@Kate —
Thanks, it’s the canning phase I’m more worried about than the actual jam-making phase… any experience there?
We sterilize our jars in the oven… and use boiling water on the lids. It’s quite easy! I remember being intimidated the first time I made jam on my own… but it worked out!
Check out homecanning.ca, the website for Bernardin Canning! It’s bound to have lots of help!
Awesome!!!!
Thanks, Kate!!!
Hey, I’ve never really thought of making a list like this, since if I want to make something, I just read up on it- sometimes way too much- and then try it. Sometimes it works, sometimes, not, but making a list is a great idea. I’ll have to get to it.
BTW- most people who make tamales that I know but the masa ready-made- though it might have lard in it, though. Oh, and I just started canning and it is super-easy. Just make sure everything is hot, and follow your directions. To a “T”.
Love your list. You will be able to get some of them done with the Mellow Bakers.
You need to find a friend for the tamales. When I moved to San Antonio, a girlfriend invited us all over to her kitchen. Pay whatever they ask you in the store 🙂