Every New Year I start reflecting on the pleasures of the past and looking forward to those still to come. One of the most gratifying aspects of 2009 for me was connecting on-line with so many enthusiastic bakers around the world. It’s wonderful to hear from those who’ve had fun with my recipes, or to read blog entries of those who’ve learned something useful from my cookbooks. It’s also makes me feel helpful to answer readers’ questions that occasionally come up.
Just last week, I discovered that a recipe from my latest book, Kneadlessly Simple, had helped Dajana, who hosts a great site called bakerscorner (click here ) in Modena, Italy, to conquer her yeast bread phobia. Wow, did that make me feel great!
Here’s some of what she had to say:
“If you asked me what my biggest culinary achievement in 2009 was, I’d probably have to say “overcoming my fear of bread”. I know, I’ve done some things I’m really proud of (my first home made ravioli, my first attempts on Marshmallow fondant and gumpaste, and so on and on). But honestly, what I thought I would never learn to do in a satisfactory manner was bread.
Until, of course, I discovered the “no-knead method”. That was something really huge for me. So when I was deciding which recipe to post first in 2010, I decided it had to be this Easy Oats Bread that I made about three weeks ago….”
In the same week Erin at purrdaywithkittys (click here) wrote that she’d baked up her “favorite” brownie recipe. It just happened to the Fudge Brownies Supreme from my All-American Cookie Book. That tidbit, too, really brightened my day.
Unexpected gifts such as these remind me of how fortunate I am to not only create recipes, but to have them published. The cookbook industry is highly competitive and struggling these days. So, it’s vital that home bakers continue to be passionate about the subject and support the cookbooks and authors they enjoy. When I am knee-deep in a cookbook project (as I am right now), I work hard to create recipes that meet cooks’ expectations every time. It’s fantastic to hear when I’ve succeeded.
Many thanks for your support and inspiration in 2009. May your baking and other kitchen activities bring you much joy in the coming year.
Interesting, I just tried to smooth out almond meal so it would be more flour-like in my processor, and it didn't work well either. Guess the secret is to just buy the product finely ground. I'm guessing that the cornbread with the heated buttermilk came out very moist?
Nancy, the food processor method didn't work. After 5 minutes in the FP, the grain was still mostly unchanged while a little bit had turned into powder. Maybe I don't have a good FP. Since my recipe calls for sour cream instead of buttermilk, I can't soak the cornmeal, unless I substitute buttermilk for the sour cream, or use Peter Reinhardt's recipe (which does call for heating the buttermilk, btw). Eventually, I caved and used Quaker cornmeal… They turned out fine. Next time I'm at Trader Joe's or Whole Foods, I'll see if I can find a fine grind of stone-ground cornmeal. Because it is healthier, after all. Thanks again for all your help, Nancy!
I know that if Peter's recipe calls for soaking the cornmeal, it will work just fine. He and I have talked about the changes that occur when grain is soaked. Since I assume the buttermilk isn't heated first, the cormmeal still may not be as soft as you like in the final recipe–I haven't tried that technique so can't say. I'm sure that the cornbread will be very moist, though.
Thanks Nancy. I'll try the food processor method first. If that doesn't work, I'll try Peter Reinhardt's recipe for cornbread which says to soak the cornmeal in buttermilk overnight. Thanks again!
And happy New Year! I wish you all the best for 2010 and look forward to your posts. I'm glad I found your blog last year :o)
I wouldn't put boiling water over the cornmeal–it will change the consistency completely and make it hard to use a conventional cornbread recipe. (You could try to find a recipe calling for soaked cornmeal though.) Anyway, you can certainly grind the cornmeal finer in a food processor. It will take a while to get if fine,but eventually will improve the texture.
With your broad knowledge of everything food, I'm hoping you might be able to shed some light on this. I made cornbread muffins and used stone-ground cornmeal because of its nutritional value compared to “regular” Quaker cornmeal. The only kind immediately available to me is the Bob’s Red Mill’s coarse grind. Although the muffins tasted good, the grainy/crunchy texture of the muffins was unpleasant. Can I grind it finer in my food processor? Or is “overnight soaking” the only way to use coarse cornmeal? Thank you!
Thanks for your kind and generous post. As I said, I just love that the Internet has made it possible to connect with others who also take pleasure in baking and sharing what they create with others. (I would give you a hug, too!)
Dear Nancy, if I could meet you personally, I'd give you a big hug :))
Not long ago, my daughter, watching me baking some madeleins, asked me, "Mom, why do you like baking so much?". For a moment I was thinking how to explain something so simple and yet subtle to a 5-year-old. It simply provides me with joy and pleasure to create something with my own hands, see it transform from one thing into another, and be able to taste it and see others enjoy what I've made. And when I find a recipe or a cookbook that "breaths" the same passion as I feel, I'm in love with it, it changes me and my views, a slice of bread or a piece of cake become something more than just a plain slice or piece of something. I admire your ability to not only create wonderful recipes but write about them, and share them with all of us.
Thanks a lot, and good luck with your next book.