Boris Mann’s Personal Blog

Dec 2008

Sunday Cooking: From corn bread to yogurt cake, with some beef in between


So, I did a whole bunch of "experimental" baking today. Experimental mainly because a) I don't bake a lot and b) I tried tweaking a bunch of baking recipes. And by "tweaking" and "bunch", I mean not quite having all the ingredients for one recipe, so vaguely scavenging a few other recipes trying to see if I could come up with a Franken-recipe.

First up was corn bread for breakfast. Corn bread is, as far as baking goes, NOT HARD. However, I was faced with no flour, and the need for no dairy. The soy milk worked just fine. But spelt flour...

...OK, so spelt flour and me are done. I didn't really like it before, and yeah, stuff made with it is usually denser / coarser, which you have to watch for. But the main thing is, spelt flour makes stuff taste bad! Yes, it's true: I was relatively happy with how the slightly coarser, slightly crumblier corn bread turned out. Except it was infected with yucky spelt taste. *sigh*

At dinner (or rather, in the midst of cooking 2 things at the same time), I found out that all those yogurt containers in my fridge needed to have the yogurt used up so that I could use the empty containers (that, and so that fur wouldn't grow on the yogurt). The thought "yogurt cake" popped into my head, and so I looked at Lemon Yogurt CakeWonderful Yogurt Cake, and Simple Yogurt Cake. I also looked into my pantry after seeing that last entry about cake mixes and found chocolate pudding mix / pie filling. So that got combined with the yogurt...but a double-plus amount of yogurt...and off I went, creating a Franken-recipe for Chocolate Yogurt Cake.

I may post it for posterity as a full recipe later, as I did note it down. But, after baking, it's clear that I made a medium-rare cake. Medium rare is great for steak. It is not good for cake. Flavour is pretty good, but gooey...

Ah well, it was still fun. And I made two meat dishes to stock my freezer with, as well. Prime rib bones roasted on a mirepoix, and then simmered to make a nice and rich beef stock. 3 large empty yogurt containers for the freezer, plus a small bowl of soup for "first dinner".

Aside: how do you cool things before they go in the freezer? My apartment is small, and usually quite warm after I've been cooking and baking and such. I have a window in the kitchen, so I usually stick things to cool on the window sill. I haven't had a pigeon steal anything yet...

The other meaty item was beef stew, simmered for hours in the slow cooker. Another 5 or 6 meals worth, and all good hearty winter time stuff.

Source of all this good stuff? Famous Foods on Kingsway. An excellent, excellent store, heartily recommended for meats, bulk staples, and everything in between.