Note: For six weeks, July 5 - August 11, I will be enrolled in the culinary arts cooking and pastry/baking certificate programs at Boston University. Cooking is Monday and Tuesday, baking is Wednesday and Thursday. We have to keep a daily journal of the experience, so I'll be blogging about the class every day.
And then there were none. Classes. And then there were none classes.
Let's get this last post out of the way so we can get back to the recipes, eh? It's been a month of these journal entries. Over a month? When did these start? What's going on? How do I make corn and pepper soup? (That's the first recipe when we get back to the recipes on this blog probably).
So, for the last baking class we had to make a pre-1900 recipe as well as a modern version. We actually had to to do this for cooking as well, but times three. For that I made German/Dutch baby pancakes, Welsh rabbit and green bean soup. The pre-1900 version of the pancakes: disgusting. Plech. Like the sweetest, wettest, slimiest omelette you've ever had. The modern version? Delicious! Both rabbits/rarebits were perfectly delicious. The old time green bean soup was fine, just a little flavorless. The modern one was better.
Anyway, so I made popovers for baking. The old version was a 3-2-1 recipe, with 3 cups of flour, 2 cups of milk and 1 cup of water. They also had one egg and a bit of salt. They were...not good. They were very dense and moist and not delicious at all. There was certainly no popping over going on.
The new version: delicious! Very popovers! So we had to make the two versions in class and then everyone tasted them while each person gave a little history of the dish. Do you want to learn about popovers? Of course you do! Let me tell you about them!