The Good, The Bad, and the Lovely #Food

This baking show is gonna kill me. I actually bought some actual cow butter so I could make puff pastry.

If I make shortcrust or rough puff, rough puff being basically a shortcrust dough rolled and folded into layers, like Joey told me, it comes out good.

Dumpling-shaped ones filled with Dove dark chocolate and almond bites, wrapped squares filled with caramelized walnuts, round ones filled with Moscow Mule candies.

If I attempt full puff pastry, not so much.

Just never mind.

I just found this recipe for full puff pastry, and I’ll try it again sometime.

Sometimes, I smell pastry in my head. Or, as my mother used to say when I smelled a phantom smell, on my upper lip. That happened to me the other night, so I made a pot pie.

I “blind baked” the bottom crust, as they say on the baking show, meaning I baked it for ten minutes empty.

For the filling, I used a can of mixed veg (because I was HONGRY and didn’t feel like chopping a million, billion vegetables). Cooked ’em in a skillet with beef broth (veg would have been good, too), shallots, whatever herbs I felt like tossing in, and arrowroot powder to thicken the gravy. I had some kinda meat in there, too. Just shreds for added flavor. Beef, maybe. Not necessary.

When that was good and thick, I poured it into the baked crust and put a top crust on. Crimped it all along the edges and cut holes for the steam to escape.

No soggy bottom.

In other news, I gave up on my potato plants and harvested what there was. Between the raccoons and the hornworms, this is what I had to show for my time and (minimal) effort.

Nature’s bounty

Fried ’em and had ’em for breakfast. OMG, so fresh and delicious!

A WRITING PROMPT FROM ME TO YOU: Something doesn’t go as planned.

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About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “The Good, The Bad, and the Lovely #Food

  1. Dan Antion

    September 8, 2020 at 7:23am

    A breakfast of fried potatoes can offset a lot of work and disappointment. Good choice.

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    • Author

      Marian Allen

      September 8, 2020 at 1:36pm

      Nothing better than fried taters, IMO, except for one thing: fried taters picked fresh just outside the door minutes before you put ’em in the pan. 🙂

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    • Author

      Marian Allen

      September 8, 2020 at 1:37pm

      I made it all. I made sweet pastries for dessert, and veg pie for the main course. And fried potatoes for breakfast.

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  2. Babs Mountjoy

    September 8, 2020 at 1:32pm

    Which cooking show? My daughter watches a bunch of them….so many these days! I remember when there was just Julia CVhild and the Galloping Gourmet!

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    • Author

      Marian Allen

      September 8, 2020 at 1:38pm

      I think I put a live link in there, but The Show is The Great British Baking Show. I only watched Julia Child once or twice, but Mom and I used to LIVE FOR The Galloping Gourmet. 😀

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  3. Debbie Lueders

    September 8, 2020 at 5:13pm

    My friend and I have been obsessed with all the old reruns of the Great British Baking Show! Paul Hollywood and Mary Berry are too much! I too have been writing down puff pastry, rough puff, short crust, and all they’ve been saying but haven’t thought of making any of them! I’ve read reviews of Mary Berry’s baking Bible on Amazon and they say the ovens don’t cook the same over here and over the pond…but apparently there’s some conversion charts in the front of the book. I don’t want to convert things if it’s a 300 page cookbook! What say you?

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    • Author

      Marian Allen

      September 9, 2020 at 10:27am

      Yeah, I’d been thinking I’d like to look at Paul, Mary, and Prue’s books, but I never did math very well, so conversions put me off. On the other hand, I do have a kitchen scale, so I could weigh the ingredients and only have to convert the temperatures, and I might just be able to handle that….

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      • Debbie Lueders

        September 9, 2020 at 2:29pm

        Marian, let me know if you try one of their cookbook recipes! Beating the butter with the rolling pin sounded fun. Your pictures looked amazing. Did they all taste terrific?

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        • Author

          Marian Allen

          September 9, 2020 at 2:34pm

          The rough puff ones tasted terrific. The attempt at full puff was dismal. Tough as an old booot, mate, and stodgy; not very nice at all.

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  4. kirizar

    September 9, 2020 at 7:25am

    Since Covid happened I’ve been baking like a mad woman and foisting desserts on neighbors in an attempt to stave off eventual over saturation on my part. (I’m totally hydrogenated at this point.) my fails are too numerous to mention—though the most recent was an attempt to make coconut cookies with fresh coconuts—not a skill for the week wristed.

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    • Author

      Marian Allen

      September 9, 2020 at 10:28am

      Ooooo, I’ve never used fresh coconut. Our #1 Daughter makes coconut cream pie — very rarely — with fresh coconut, and it’s dee-vine!

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      • kirizar

        September 9, 2020 at 11:23am

        All I think about when I hear of coconut cream pie is Maryann making them on Gilligan’s Island. If you think it’s worth making, I’ll give it a shot.

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  5. acflory

    September 9, 2020 at 9:40am

    Never in a million years would I dare make either one of those pastries. I’m literally in awe, and the vegie pie looks delicious. 🙂

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    • Author

      Marian Allen

      September 9, 2020 at 10:30am

      I don’t know what possessed me to try puff pastry on a hot, damp day. The veg pie was delicious, but I think I could have made the casing crust thicker. The crust is my favorite part. lol

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      • acflory

        September 9, 2020 at 7:40pm

        lol – we love crust too. Thanks to the pandemic, the Offspring has become very adept at yeast doughs and makes all our pizza bases now. Btw one of our favourites it pizza with caramelised onions, fetta and fresh basil leaves. We use no extra oil so the taste is fresh and clean and really, really good.

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        • Author

          Marian Allen

          September 10, 2020 at 10:10am

          That sounds good, except I’m all about the oil. lol! Have you put a small pan of hot water into the oven when you bake egg-washed bread, to steam the crust? Makes the crust extra hard, with a very soft crumb inside.

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          • acflory

            September 10, 2020 at 7:13pm

            Actually, now you mention it, the last time I made a sweet date bread [which turned out beautifully] I did put a pan of water on the tray underneath the bread. Someone had suggested it and I thought I’d give it a try. I was also using a new high sided pan and a slightly different recipe so I didn’t connect up the dots. Thank you!

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  6. bikerchick57

    September 10, 2020 at 2:48pm

    The fried taters sound good, Marian, but the pot pie and pastry is what caught the fancy of my taste buds. I haven’t made any kind of pastry in years, but perhaps this upcoming winter will be the season for it.

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    • Author

      Marian Allen

      September 10, 2020 at 2:58pm

      We’ve had a coolish spell that made it possible. Normally, I bake in the winter, unless I can fit it into my toaster oven.

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