I'm writing today to confess that gluten-free cooking is not always easy. In fact, regular cooking is not always easy. Sometimes, mistakes are made.
Take, for example, the recipe variation for the quinoa pancakes that I promised you five months ago. So far, my revisions look much like my first attempts - that is, disastrous:
There have been some really humorous moments, such as when I discovered that a food processor should never be filled this full of liquid:Seconds after taking this photo, tomato was sprayed over three walls. I was too embarrassed to take photos of the damage, but I assure you it was extensive. The batch of my tomato sauce turned out anyway, although I might have had more if I didn't spill so much.
There were also little things, like when I tried to duplicate my Gluten-free Tempura Recipe with a slight modification, but put the tempura bowl on the hot burner, thereby cooking the batter before the vegetables were dipped in it. I had to make a new batch. You can also see where I spilled soy sauce all over the stove. On top of all that, I kept taking blurry pictures!Then there was the cheese.
I told you all at one point that I was making cheese from scratch with my cooking partner. We had to throw it away. It grew a mysterious mold which smelled like rotting pumpkin. Other than that, it seemed to go pretty well.
Do you remember when I said I made Pulpo a la Gallega? It was the same time that I said I was making cheese. The first time, it turned out perfectly and took about half an hour.
The second time, I bought a bigger octopus for a Spanish-themed party I was throwing.
It turns out that the bigger ones take about an hour and a half - or longer - to cook. It's a good thing I had other food to serve.
There were other Spanish recipe flops. On this one, I saved some for the next day just to take a picture, which ended up looking like this:
Did I mention that I'm a professional photographer? Oh, well. The paella wasn't that good, anyway. Next time!