For the second time in two weeks I'm going to make a change to what I do on the blog. Last week I joined the editorial staff at Saveur, so to keep up with the blog while my life gets totally hectic (and not use any ideas that I might decide I want to use for work), I'm going to be changing the focus a little and writing more about my attempts to handle the stresses of cooking, keeping up the apartment and (occasionally) being a decent hostess while handling a job that will often keep me busy not just all day but all evening too.
But this doesn't mean I'm going to stop cooking! So for the first installment of the "new" blog entrees, a few notes about what I learned over the past couple weeks about making shortcakes. I tried two of the shortcake recipes from last month's magazines: the Two-Berry Shortcakes from Gourmet (in the picture) and the Peach and Blackberry Shortcakes with Blackberry Cream from Bon Appétit. The two recipes were very different - the first was billed as a "quick" recipe and was by far the faster of the two. The biscuits were easy to make and plop down on to the pan, whereas the biscuits for the second recipe required me to roll out a very sticky dough and cut out rounds. The extra work created a different kind of biscuit, nice and crunchy on the top in a way that reminded me of the top of a very good muffin, but, frankly wasn't so good that I'd do the extra work again. The second recipe also included a very time consuming blackberry cream (blackberries pureed with sugar and pushed through a sieve then whipped with cream) which, again, created a wonderful result, but was a little too much work to think about doing again. Next time maybe I can find some blackberry syrup, liqueur or jelly (or just stick with Gourmet's version and change the fruit).
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Many, many congratulations on the new job!! You must be thrilled -- and they're lucky to have you. We'll raise a glass to you over dinner tonight.
Posted by: Cassie at July 24, 2006 08:31 AM
Congrats on the job! Glad you're keeping up the blog as well... we enjoy reading it. Good luck in the new venture.
Posted by: Ginger at July 24, 2006 01:12 PM
Congratulations on the new job!
Posted by: Cate O'Malley at July 24, 2006 09:29 PM
Congratulations on joining Saveur! Along with Fine Cooking it is my favourite magazine, bar none!
All the best!
Posted by: Ivonne at July 26, 2006 03:57 PM
Hey, nice coup on the job! I look forward to seeing how you integrate it into your already creative life.
Posted by: Andrea at July 29, 2006 01:21 PM