Commencement weekend is generally going great, helped in large measure by some very nice guests. But both Dom and I have had some big failures in the kitchen.
For whatever reason, Dom's quiche yesterday morning simply did not want to come out of the pan. He's made how many quiches? But even though it wasn't picture perfect, it was presentable and tasted great.
Mine, on the other hand, was a true disaster. One of our guests didn't tolerate gluten, so I decided to try my hand at a quick bread made from brown rice flour and potato flour. As usual, I forgot to read the directions all the way through, so although I mixed up the wet and dry ingredients separately the night before to save time, I didn't take into account the 10 minutes it had to sit before being taken out of the pan, much less the 30 minutes it needed to cool before cutting. Plus it needed to bake 45 minutes or more. The "or more" was the key.
The cooling part ending up not mattering very much, because in turning it out of the pan the bread fell completely apart. Part of the problem was that it probably didn't bake long enough; part of it was that I didn't realize how fragile a bread without gluten actually is. The upshot was that it stayed in the kitchen, and my attempt at being a super-host failed spectacularly. Sigh.
To be fair, it tasted pretty good and I think I know how to do it better next time, starting with making it the night before. We bought some strawberries at the farmer's market this morning and I think it will make a great shortcake.
For whatever reason, Dom's quiche yesterday morning simply did not want to come out of the pan. He's made how many quiches? But even though it wasn't picture perfect, it was presentable and tasted great.
Mine, on the other hand, was a true disaster. One of our guests didn't tolerate gluten, so I decided to try my hand at a quick bread made from brown rice flour and potato flour. As usual, I forgot to read the directions all the way through, so although I mixed up the wet and dry ingredients separately the night before to save time, I didn't take into account the 10 minutes it had to sit before being taken out of the pan, much less the 30 minutes it needed to cool before cutting. Plus it needed to bake 45 minutes or more. The "or more" was the key.
The cooling part ending up not mattering very much, because in turning it out of the pan the bread fell completely apart. Part of the problem was that it probably didn't bake long enough; part of it was that I didn't realize how fragile a bread without gluten actually is. The upshot was that it stayed in the kitchen, and my attempt at being a super-host failed spectacularly. Sigh.
To be fair, it tasted pretty good and I think I know how to do it better next time, starting with making it the night before. We bought some strawberries at the farmer's market this morning and I think it will make a great shortcake.
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