A few years ago, my sister learned to make pie crust, and apple pie.Continue reading “Most Excellent Apple Pie”
Recently I made Cake Soup because I misread the recipe.
The next day I made something else that came out soupy.Continue reading “Oh this is why”
Cake soup is what happens when you make a cake and accidentally put twice as much water as called for, and don’t realize it until it’s way too late to just double everything else up.
Through the oven window it looks like it’s okay but then one goes to take it out of the oven an it… waves. Sloshes, even.
So um… nope. That’s not yet food.
In the end the cake did cook and it tastes fine but is a little off texturally. Kind of like it partially steamed rather than baked. Which is true.
In the end it has more of a dense texture like a very moist pound cake than the super fluffy version I’d have if I hadn’t started with cake soup.
Still it’s cake, right?
As I approach the end of this virtual journey, I’m revisiting some of the recipes I liked at the start of this journey.Continue reading “VAL: Moroccan Dishes Revisited (and more)”
Not being a blacksmith — or a laundress for that matter — I’m less worried about the heat of the iron but in this case, the oven is hot. And I’m making the most of it.Continue reading “Strike while the …”
Although I did recently make (and then eat for days) Maakouda, I made another meal for Algeria. Like a whole meal. For company and everything.Continue reading “VAL: An Algerian Inspired Meal”
I’m halfway through Algeria, and preparing multiple dishes is on the agenda now that I have all this time. (A maddening amount, while we iron out details and I continue to apply to opportunities).Continue reading “VAL: Algerian Maakouda”
Having virtually reached Libya recently, I needed to find a dish to make, to celebrate the crossing.Continue reading “VAL: a Libyan dish”
It’s been a while since one of my regionally -inspired recipes included a dessert.Continue reading “VAL: Jordanian Kunafa”