The say that cooking is art and baking is science and because of that I have always steered clear of baking. When I cook I prefer to never follow recipes, instead to learn about the concept and basic structure of a dish and then prepare my own unique version. There are very few rules to cooking, and the few that do exist can easily be broken with good results. On the other hand, baking always seemed ridged and formulaic to me. Deviations from a basic recipe can quickly lead to a disaster. At one point I searched for the basic rules of baking, but never finding them I removed baking from my normal pursuits. That is until I was given a copy of Alton Brown’s book I’m Just Here for More Food: Food x Mixing + Heat = Baking as a gift.
Rather than take the traditional approach to a book on baking and just presenting recipes, Alton Brown takes a more scientific approach and presents the basic techniques and concepts behind baked goods. The book teaches and then illustrates through recipes first the rules of baking and then how to break them. In no time at all I was applying my same cooking techniques to the baking and destroying its rigidity. It is still true that baking is more a science than cooking, but after you know the rules deviations are possible and the results are very predictable. Over the last couple of years I have found that this book is my goto resource for anything I wish to bake. Before starting I read the chapter related to the item I wish to prepare, I learn the basic rules and ignore the recipes. I then start into my general recipe research and slowly build my own deviation based on the basic rules for that items preparations. I have found this method has allowed me to explore baking in the same way I enjoy exploring cooking and with great results.
I’m Just Here for More Food: Food x Mixing + Heat = Baking is not a definitive text on baking, and there are others I have found since that go into much more detail, but I have yet to find a book that is accessible and well written on the subject or as much fun to read. Whether you are just starting out with baking or seasoned at baking from recipes I highly recommend checking out Alton Brown’s book, and using it as a starting point to expand your knowledge and experience on the subject.
This is an excellent twist on a classic Thai desert. Though it is hard to improve on the Thai classic coconut rice served with fresh, ripe slices of mango, I find the sweet addition of ginger and the slight kick of the cayenne pepper adds a depth to the dish that takes it from great to fantastic. I prefer the stickiness of short grain white rice in this dish, however, any medium grain rice is also excellent. Though I haven’t tried it, you could also substitute brown rice by adding more liquid and increasing the cooking time to 45 minutes.
Ingredients:
- 2 cups coconut milk
- 1 cup of short or medium grain white rice
- 2 tbls of minced fresh ginger (do not substitute powdered ginger)
- 1 tsp of ground Cayenne pepper
- 1 tsp of salt
- 1 fresh mango peeled and cut into slices
Instructions:
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Bring the coconut milk, ginger, cayenne pepper, and salt to a low boil in a sauce pan over medium-high heat
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Stir in the rice
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Cover tightly, reduce heat to low and let cook for 20 minutes
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Stir rice mixture well
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Serve warm with the fresh mango slices
To keep sliced apples from turning brown squeeze fresh lemon juice over them and mix well immediately after slicing. The apple slices will look beautiful for several hours and the lemon juice will have very little affect on the flavor. As a variation and to add a slight twist of flavor try any other citrus fruit: limes, oranges, grapefruit, etc. Especially delicious are limes and blood oranges. Just remember to squeeze the juice fresh and just light thin coat is all that is needed.
A refreshing variation on a simple classic. The fresh mint brings a new flavor to an old favorite that makes it both unusual and refreshing. The Habanero is used to add a slight sweetness to the sauce with just a touch of heat. Don’t be afraid of the Habanero in this recipe, the sweet wonderful flavor of the habanero will come through in the final dish with very little of the heat so don’t substitute another pepper or you will lose the flavor.
Ingredients:
- 2 tbls unsalted butter
- 2 tbls flour
- 2 gloves of garlic, minced
- 2 tbls finely diced fresh mint leaves
- 2 tbls finely diced fresh parsley
- 1 tsp mustard powder
- 1 tsp red pepper flakes
- ½ cup cream or half-and-half
- ¼ cup shredded Parmesan cheese
- ¼ cup shredded Asiago cheese
- ½ lb fettuccine
- ½ lb raw shrimp
- 1 Habanero pepper
Instructions:
A. Make the Sauce
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Melt the butter over medium heat in a sauce pan
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Once the butter has melted add the flour and whisk until well mix
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Cook over medium heat until the roux is a light tan color (3-5 minutes)
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Add the minced garlic, mustard powder, and red pepper flakes and cook for about 30 seconds stirring constantly
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Slowly add the cream while whisking constantly until all cream is added and the cream and roux are well mixed.
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Cut a slit in each side of the Habanero and add it to the sauce. Cook over medium heat for 10 minutes, stirring frequently. Do not let the sauce come to a boil.
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Remove the Habanero and discard
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Add the cheese in 4 equal parts, whisking after each addition until completely melted before adding the next
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Once all cheese has been added use the sauce immediately
B. Cook the Fettuccine
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Cook the Fettuccine noodles in bowling water about 1 minute less than the instructions. The noodles will finish cooking in the next step.
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Remove from water and drain for at least 30 seconds
C. Put it All Together
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Shell and de-vein the shrimp. Remove the tails if desired
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Add the shrimp to a large pot and let cook for about 30 seconds
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Add the noodles, sauce, mint, and parsley. Stir until well mixed.
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Cook over medium-low heat until the shrimp are just cooked through (about 2-3 minutes)
D. Serve Immediately