250 Potato Possibilities started as a project to document my obsession and research into the cookbooks of The Culinary Arts Institute, but now has morphed into an exploration of nostalgia and the domestic. Every now and again, I will choose a CAI recipe and recreate it for you, and hopefully some dinner guests as well. Expect to see good food, not so good food, and a lot of discussion of long ago food and culture.
Tuesday, April 7, 2009
Guest Blogger:Daniel Baudanza
My mom gave me this great cook book.
Creative Cooking Course edited by Charlotte Turgeon.
I can't tell you when it was published because I don't read roman nvmerals but I can tell you that my mom gave it to me because she would never cook anything wrapped in pastry dough.
Luckily, I would love to go to bed wrapped in pasty dough. Add the words ham or pork and I won't ever wake up!
As fancy as this book gets and it does get fancy (there is a page devoted to butter sculpting) this recipe is no more than a humble ham and cheese quiche with a giant cheese flower on top.
I made my own pastry dough but used a different recipe than the one in the book. It called for 4cups of flour for a 9" pie crust and I just didn't understand why I would need that much dough.
I also changed the cheese flower to petals of cheese sandwiched in between some pastry dough like mini cheese puffs.
Otherwise, I stuck to the recipe which was simple ham eggs parmesan and onions. Although for a ham and herb pie there was only a half a teaspoon of tarragon and some salt. I only use teaspoon measures for baking soda and yeast.
All in all it turned out well and very tasty. New secret ingredient--onion water. I will admit that my cheese flower was not anywhere near as impressive as the one in the book.