Recipe testing is hard!
Background: A few weeks ago, I received an e-newsletter from Chef Matt, the instructor for my one and only cooking class back in February. He’s putting out a cookbook later this year and needed recipe testers to double check his creations. I excitedly threw my hat in the ring—I love trying new foods!
Chef Matt asked me to test a twist on the classic bruschetta, with baby artichokes instead of the traditional tomatoes. An awesome vinaigrette (that I will more likely than not be making again for like, everything) combines the mixture together, and the whole thing is spooned over hearty Italian bread. (NOTE: I’m not including his recipe today. If you want it, buy his book. The link to his blog and personal website is over on the Blog Roll.)
I learn something new every day. A few days ago, I learned I suck at making toast. Today, I learned recipe testing goes against every culinary bone in my body.
Here’s the thing. I cook by taste, smell and look. Newsflash: The measurements I include in my recipes here are estimated. Measuring spoons are more like scoops than anything. Most of the time, I don’t use a recipe. At most, I read a couple versions of the same dish, get a feel for the general technique, and then dive in alone. A lot of people fear this amount of culinary improv, but not me. I figure, it’s not a nuclear bomb. If it’s not perfect, chances are no one is going to die.
Recipe testing isn’t like that. The whole point of testing is to make sure the proportions are correct. You can’t do that if you don’t measure accurately!
On top of that, even when I do use a recipe, I never stick to it. I substitute based on my own preferences or what I have on hand—for instance, lately I’ve started replacing white sugar with honey because it’s easier for my body to metabolize. Or it calls for cubed chicken, but all I have is shrimp. Or instead of creamy polenta, I use cheesy grits because it’s what I have in the pantry, and I don’t particularly feel like paying additional money for something that’s basically the same thing.
That’s one of the things I love so much about food. I can bend things a bit to suit my or my guest’s likings.
Food rocks my socks.
I had fun with the testing though. My buddy Jane came up for dinner, and I paired the bruschetta (served on homemade French bread I made today) with a pan fried chicken breast, marinated in white vinegar, olive oil, garlic, Worcestershire sauce, and spicy mustard. It was a great opportunity to try a tasty new dish and spend quality time with one of my oldest friends.
Buy his book.
Plus, Chef Matt attached a comment card to standardize feedback. (Who likes hearing “yeah, it’s good,” when you’re pouring your heart and soul into something you adore from the very depths of your being?) It was fun thinking through his questions as I followed his recipe—I don’t for the life of me even fancy myself to be any kind of big time food writer. I write a blog about what I make for dinner each day…not exactly along the lines of the New York Times or Gourmet Magazine. But it’s fun to pretend, if just for a night.
In addition to the bread, bruschetta, and chicken, I also baked a variation on Tollhouse cookies this afternoon. I’ll blog about that tomorrow. I cleaned my kitchen like, a billion times today, and I’m exhausted.
Good night, all!!
