Recent Kitchen Ventures

Since I'd like to be opening my own...something (wholesale, storefront, what-not) at some point I thought I may as well spend my free time recipe testing. 

First up, macarons. They are for those who have tried to make them a constant source of frustration. Finicky, difficult little things they are. So simple in appearance, yet extremely difficult to get right. My macarons are generally fine, but not great. I set out to fix that. Pierre Herme in France is well regarded as one of (if not the) best when it comes to macarons. So I thought I would replicate his method. It's considered "advanced" since it uses hot (220 degree) sugar and impeccable timing, folding skills, and general ability to know when things "look right." The slightest error with these and they fail completely. 

 I made vanilla bean, boring, perhaps, but I wanted to start out simply. I was really happy with the result, aside for some oven regulation issues out of my control. Pierre is also known for his strange flavor combinations, some of which I'm not so sure I want to try

 Next up, rustic loaf in a dutch oven,  to simulate steam injection of a professional kitchen. Overall, very happy. I could have developed my wild yeast starter a bit longer to get a more sour flavor (this one was a bit mild)-so trying again tomorrow. But still, overall, very satisfied with this loaf and it will become a staple for sure.

 Last, since it's valentines day tomorrow...spicy ginger snaps with a crystalized ginger cream cheese filling (recipes adapted from saveur/101 cookbooks)