The reckless cook begins!

The heart of the matter is I love food. I love growing and shopping for it, I love cooking it, and I love eating it. Understandably, food plays a large role in my life. Becoming a great cook is something to which I aspire. I am going to chronicle my foodie journeys here, where ever the path takes me. Culinary school, or a weekend baking class, or just creating recipes in my kitchen. If it doesn't work, there is always cereal for dinner!

Another issue about which I am passionate is sustainable agriculture and organic, non modified foods. Right now I am growing:
-rhubarb
-strawberries
-rosemary
-basil
-thyme
-parsley

I would love to build planter boxes and grow a lot more, but I am not sure if it is feasible if I move. 

So, the agenda for this week is:

Saturday: Basic Baking at Cake Love in Silver Spring
Sunday:  Bread Baking class at Hills Kitchen

I tried my hand at creating a recipe last night. Pumpkin soup! It turned out well. Good, but not FANTASTIC.

The recipe is:

30 oz of pureed pumpkin
1 diced Yukon Gold potato (optional)
2 cups chicken stock (note: I used low sodium and added the salt)
2 cups half and half
1 bay leaf
1 1/2 tbls vanilla
1 tlb sugar
1 1/2 tsp cumin
1 shallot diced
1 sprig rosemary
1 1/2 tbls kosher salt
1/2 tsp nutmeg
2 cloves pressed garlic

Heat pumpkin, chicken stock, and half and half in a large pot on medium heat. Add dry ingredients, and dice vegetables. Add diced and pressed vegetables. Simmer for 30 - 45 minutes.



My created cookies, Maple Almond, taste awesome! Though it needs a little more modification, too much liquid or butter.

In other news we have CIDER! In conjunction with Cake and Beer, a innovative creation of a friend, we will try our hand at baking an apple pie with cider. The excitement is building.