Christmas Pie Fail

I Don't Know from Pumpkin Pie

Recipes in Process

Merry Christmas, All! You might imagine that a food blogger’s Christmas fare would be unfailingly delicious and cooked to perfection. That is true…in our dreams and on a good year. This year, not so much. My lofty idea of having a captive audience rate pumpkin vs. squash pie suffered from beginner’s no-luck. Bruce has gently hinted numerous times before numerous events that cooking something for the first time doesn’t lead to predictable results.  “You’ve made this recipe before?” he asks optimistically. No answer. Unfortunately reason plays a very small role in the creative process.

10 Tips on How to Tweak a Recipe

Most Recent Lesson (#6): Don't Add Salt
To Only a Few Ingredients

Derived by Robin via Trial & Error

Ever made a recipe that seemed so right but went so wrong? Even when you followed the directions to the letter? Let’s face it, some recipes are just not that well written. They leave too much to the imagination. Or sometimes the recipe writer’s taste just isn’t the same as ours, even if s/he is featured on The Food Channel or has written a classic cookbook. Can this recipe be saved, and if so, how? Take heart. As well known coach and writer Dianne Jacob discloses in her book Will Write for Food, recipe development is an art, an exercise in non-linear thinking. Here are a few tips for reinventing an almost-good recipe—as a masterpiece.

Chillin' with Meyer Lemonade

Refreshments!

Recipe by Robin and Bruce

What’s your to-do list like? Hopefully it’s shorter and less complicated than mine! Preparing to sell a 1988 “special needs” car (cheap!), major planting projects in the garden, paying the usual monthly bills, and some minor surgery that caused me to lose my appetite have slowed me down blog-wise, particularly in the area of creating recipes. My apologies! The creative (recipe) process can be unforgiving.

Mostly I’ve been stuck on fresh fava beans and strawberries, which present opposite challenges. Favas are so odd, it is hard to know what to do with them. My proposed Oven Roasted Fava Bean Appetizer, based upon a similar Roasted Chickpea Appetizer, failed. The favas didn’t get crispy like the chickpeas, perhaps because of their greater surface area in contact with the cookie sheet. They were slightly caramelized, and “interesting” at best. You don’t want to know. Next recipe up: hummus made with favas. This is bound to work out better.

Easter Fail: 8 Ways to Fail-proof a Recipe

Easter Promise of Regeneration

He is Risen, but Cake has not…

Happy Easter, everyone! During both attempts to make this Easter cake yesterday, I pondered: will I post a new apple cake, or will I post a Fail? My husband said that either way, I would be able to perfect my cake making method. At this point the methodology contains more “do nots” than “dos.”

April Fool’s Blue Food Exploration

Blue Food

In the immortal words of George Carlin, “Why is there no blue food? “ According to The Straight Dope, it’s because leaves are green. If they were orange, we’d have plenty of blue fruits and vegetables. It seems that Mother Nature wants to set up the maximum color contrast between foliage and flowers or fruits. This contrast helps animals find flowers to pollinate and fruits to eat. Plants actually benefit when animals eat their fruits. Since plants can’t move much, they rely on animals to transport seeds and "plant" them in other locations.

Cooking Disasters

Cheesy Leek Bake: Even a Bad Recipe can Look Good

Recipe FAIL!

The downside of the creative process, whether it’s in cooking or anything else, is that we don’t always get it right the first time. Sometimes it doesn’t taste quite right—the spicing, texture, or combinations of flavors are off—these are opportunities for improvement next time. Sometimes it’s a colossal failure. These recipes might never be saved.