Stepping in the kitchen takes confidence and guts, usually inspired by a grumbling stomach or a nagging sweet tooth. With some sort of sweet, salty, gooey, or melty craving in mind, we step into the kitchen with a recipe or an idea, with our fingers crossed, maybe a hope and a prayer.
I’ll be the first to admit that, as often as I bust out my stand mixer and preheat my oven, I still feel intimidated by certain recipes and dishes. I think it’s all part of being self-taught, but hungry and curious.
Tomorrow I’m launching another Baking Bootcamp series with King Arthur Flour! Last year we baked four recipes together, learned about different flours, and dang it… I think we became better bakers. This next Baking Bootcamp focuses on learning new techniques… totally exciting and a little intimidating. But! We’re in this together.
Here are a list of dishes I want to tackle. My belly says I must. It’s not that these recipes and dishes are overly complicated or even very hard, sometimes it’s just a mental block, or some way that I’ve told myself that I can’t accomplish something in the kitchen. Do you do this too?
• Homemade Croissants with Puff Pastry: Making puff pastry from scratch has always felt super intimidating. I’m supposed smash this butter, fold and roll, and fold and what? File under: Intimidating Kitchen Endeavors. Spoiler Alert! For our first Baking Bootcamp recipe we’re making a quick puff pastry (approachable, not intimidating) and making rolls filled with hazelnuts and chocolate! Baby steps to full-on croissants.
• Cassoulet: A rich and delicious French dish that involves two things that intimidate me in the kitchen… duck fat and confit, but cassoulet is so luscious, hearty, and actually rather humble in its elegance that I’ve got to find a way to make this happen in my kitchen. I’ve also already bought the white beans! Just need to buy the duck fat and start chopping the onions. The coming cooler months are sure to be inspiring.
• Braised Short Ribs: Help me out with something? Are short ribs actually simple to make? Do I just have a major mental block? There’s something about buying cuts of meat that I don’t normally buy or cook in the kitchen that proves intimidating to me. I think if we can roast a chicken, we can braise some short ribs. Red wine for braising for a glass to drink while cooking… for courage.
Let’s get at it!
• Tiramisu: Making a homemade tiramisu has always felt really intimidating to me. A well-made tiramisu is magic. What’s the magic? Mascarpone? Italian grandmother hands? Cocoa powder from heaven? I’ve tackled chocolate mousse. Let’s get to the bottom of tiramisu.
• Sushi Hand Rolls: The roadblocks in my mind to homemade sushi are, where to buy sushi grade fish, which is the right seaweed wrap, and I have a sneaking suspicious that making sushi rice is harder than it looks. Still though… handmade rolls at home!? This will be a game changer.
• Everything Bagels: Is there anything better than a fresh bagel? A fresh everything bagel? With waayyy too much cream cheese? Lord help me. There’s boiling and baking, I want these things fresh from our ovens. We can, we will!
• Leige Waffles: Yeasty, stretchy, sugary waffle success! These waffles are an undertaking but I think Deb from Smitten Kitchen made them as approachable as possible. Waffle maker and pearl sugar on order!
• Perfectly poached eggs: With an internet full of information, why is it still so hard to perfectly poach an egg? Something about vinegar, boiling water, swirled boiling water, a flick of the wrist, a prayer to the patron saint of poached eggs… I’ll get it right one day.
Now tell me, what’s on your Recipe Bucket List? Does it involved a blow torch, anything confit, or something that requires a waffle contraption? Let’s tackle them all together!
(Pictured above, the arms of Jon Melendez, a cat named Napoleon, and Brown Butter Brûlée Donuts.)
Kimberly Marsh
I like the items on your bucket list. In the last year, I did a few on mine: homemade pasta, homemade tamales, and Julia Child’s french bread. None were actually as hard as I thought. Just time consuming. Liege waffles are still on my list, and I agree that Smitten’s recipe looks awesome and easy to follow.
Rebecca Craig
I’ve recently mastered tiramisu and in fact just made a chocolate one for family lunch tomorrow. Don’t know what I was afraid of!
Meghann Lawrance
Strangely enough I have a road block around Asian food – in part because I can’t eat chilli but also because I find the flavours of Asian food too delicate for my more…. enthusiastic cooking style which doesn’t work overly well with things like careful measurement.
Lauren
You can totally do short ribs! My grandma (Nonna) gives me beef from her ranch so it has forced me to cook different cuts and this is one of the easiest and most rewarding! I brown the meat in olive oil and basil. Then add 2 onions, chopped followed by a can of tomatoes and a can of tomato sauce. Wine, salt, pepper and 2-3 hours of simmering and you have got yourself an amazing Italian meal!
Erika
Ooh yay! I loved your last baking bootcamp! And I’ve been wanting to experiment more in the kitchen lately, so this is going to be perfect!
Katy
Ooooo America’s Test Kitchen recipe for Tiramisu turned out PERFECT. Better than any I’ve had out and about. Good luck!
Lana
Ramen- oh man….if I could make that broth….I’d never leave the house again
Lemon Meringue Pie- meringue on anything really. (Pumpkin meringue?? I think that needs to happen this year)
Creme Brulee- gimme torch. gimme sugga.
Spring rolls! Except I’d be 400lbs
Salami & other Sausage- I wanna really get in on that charcuterie game, yo.
ps, seriously, eff poached eggs. I went 7-minute soft-boiled a year ago, and never looked back. It’s everything you want. No loss of white, perfectly oozy soft yolk, basically zero cleanup. BAM.
Rachel
I totally have the same mental block in the kitchen! I actually have a pinterest board with this sentiment in mind, called “Food Ambitions”: https://www.pinterest.com/rachelhkerrigan/food-ambitions/. It has your roast chicken on it too! I’ve never roasted a whole chicken before and for some reason it seems so daunting to me.
saltandserenity
The first (and last) time I made puff pastry was in Culinary school. Mine did not rise in nice even layers. It looked more like a relief map of Africa!! Looking forward to trying the “Quick” version. You are a brave woman Joy, that’s why we love you!!
Rosedale
Good title for a cookbook!
Anthony the oven guy
The French cassoulet looks really delicious, I may give it a go too. I’ve never thought of doing a bucket list for cooking. Usually, I search for inspiration at Pinterest and my favourite food blogs and I make something new every week or so. I totally understand you when it comes to trying out new recipes. For me, it’s the fear of wasting on the ingredients and that’s why when I’m not completely sure about a recipe I try to scale it down a notch.
Thank you for sharing your bucket list, wish you luck with it. :)
Angela
This was my new years goal from last year! Excited to embark on a new challenge!
Gerry @ Foodness Gracious
Short ribs- dutch oven and sear the heck out of them for a few minutes each side. As long as you have a decent beef broth and a giant glug of red wine, all you need is time. Add some thickeners like mushrooms, parsnips, carrots and some fresh herbs. If it seems a tad runny after 4-5 hours then mix a little cornstarch with some water and add to thicken. Tiramisu- I’ve always made it with a combo of mascarpone, heavy whipped cream and cream cheese. Don’t skimp on the dunking of real lady fingers into some strong espresso with either a splash of marsala wine or Kahlua. Vitally important is making this dessert a day ahead and let that coffee soak into the sponge fingers. Dust with some cocoa powder and go to town!
:)
Tracy
We had leige waffles at a place OTR in Cincinnati. I could NOT get them off my mind after that! Luckily I found a recipe and they’ve graced our kitchen a few times since. They are very much work the effort. And I agree with the others on short ribs. It’s a great cut of meat for this time of year. Looking forward to you working through the others on the list!
tabithahuizinga
This is such a fun post! Doughnuts are suuuper intimidating to me for some reason. Also, for some reason I can’t frost a cake to save my life. I can make cake, and I can make frosting, but if I try to put them together it turns into a hot mess.
Thanks for sharing your list! It’s so encouraging that even pros have recipes that seem extra intimidating! :)
Tracy
Great list!! On my list is definitely a whole roasted chicken and fried donuts!!
ElisabethSpace
I’d love to be able to make a truly amazing pho at home, but, fer serious, ain’t nobody got time for that. One day. Maybe.
On the poached egg front, Kate from Framed Cooks taught me how to poach and egg and they’re simple and perfect. I honestly thought I’d never bother poaching an egg again, because a bad poached egg isn’t worth eating, but she parted the clouds for me with her easy How To here: http://www.framedcooks.com/2013/06/how-to-make-a-perfect-poached-egg.html
Erica
Ughh so many mental blocks. I’ve attempted to make doughnuts for about 7 Christmas mornings and have failed oh so miserably, so they make the list. I’m on a quest to make the perfect cornbread as well. And tiramisu because it’s my favorite, and you should always know how to make your favorites.
But seriously, tackle the heck out of that sushi. It’s pretty easy! I’ve only done veggie and cooked meat sushi, so I can’t speak much to the raw fish variety.
Nina A.
Joy, for Liege waffles, I recommend this recipe.http://europeancuisines.com/Belgium-Belgian-Waffle-Recipes-Liege-Waffles-Brussels-Waffles
It works, it’s easy to follow, and you get great results.
Luli
Anything puff pastry sounds like too much to me…I know how to do it, technically, but all the waiting and perfectionism required kills me. Tiramisu isn’t so bad, you should try it!
Ashley Hildebrand
I am so very excited for all of these. Also, I promise sushi is fantastically easy – even the rice! (I say this as a Vancouverite, home to the world’s best sushi, only second to Japan.) The beauty is, you make a bunch of rice and have a bunch of fillings and can make a whole tray full of rolls!
Jill
caramel– I just fear the burned sugar and haven’t made it past that. I know you’ve shared directions, but I’m just stuck. I’ll need a kitchen buddy before I try.
Heather
I also want to try a real deal cassoulet. I love it! I’ve pain au chocolat. The process was a bit of a disaster, but they still turned out awesome! Have to say, I was more proud of accomplishing that than any of my university degrees :)
Caroline S
Goals. Love it. I should write a bucket list recipe post and compare it to yours hahaha
http://mademoiselleaventure.com
Hélène
It’s Liège waffles, darling :) From the Belgian city of Liège :) My grandmother makes them sometimes. SOOO good :D I’m Belgian, though, it might run in my blood ;)
MaggieToo
and gnocchi!
MaggieToo
Canelés de Bordeaux!
Sarah from Soymilk + Honey
Croissants are definitely on my list! I conquered the macaron (though it’s still a bit elusive) and I really want to to try croissants. But so.much.butter!
Margaret
I’m down for all of these! Let’s do it! I’ve only done short ribs and found them nit too difficult. Very much looking forward to this!!!
Kayla
I’m making tiramisu tonight! …and crossing my fingers it turns out fine :)
Ariana Sparkle
I feel like I have #allthethings on my recipe bucket list.. There is a homemade biscuit recipe handed down through the generations that I need to learn. Very intimidating! Lasagna and scones, blueberry of course.. A whole turkey, apple and chess pie. Yes, these are top on my list and now to just muster up some courage.. Lol.
Vicki B
Some baking buddies and I started a Baking Bucket list group. We tackled macarons. You are so right; it’s a mental block thing. I’ve just discovered Stroopwafel cookies and want to give it a try. I would have never guessed baking or cooking anything intimidated you. You seem so fearless!
Becky
Short ribs are my go to comfort food in the fall/winter! Such a great comfort dish and leftovers are great with the leftover meat shredded over pasta with the sauce. America’s test kitchen did a remake of Julia Child’s beef bourguignon that is great and easier because the meat is browned in the oven! Nice shortcut.
Jessica @ Golden Brown and Delicious
I’ve been slowly cooking and baking my way through my bucket list all year. It’s great to challenge myself and go outside my kitchen comfort zone. I’ve kept track of my progress here! http://www.goldenbrownanddelicious.com/food-resolution-challenge/
bigfaceworm
A tip I just learned (and tried this morning) for easier making of poached eggs is to first boil the egg in its shell for about 15 seconds, and to then to proceed with the poaching directions as specified.
The just barely cooked egg keeps to itself wonderfully in the water – we had the best looking poached eggs we’ve ever made, and the cleanup was simple because there were almost no whispy whites left in the water.
Donna Steinhorn
Short ribs are easy. You’ll love them (especially over creamy polenta!) On my bucket list: learning to use the intimidating Mandolin my husband bought me, the perfect pastry crust (for chicken pot pie), perfecting the ultimate gluten free bread, southern biscuits.
Eva
Tiramisu is really the easiest!! Coffee and mascarpone are magical :D
Camille
The easiest thing is probable the cassoulet and the tiramisu!
For the tiramisu, the hardest thing is probably waiting at least 12 hours before eating it (the second hardest thing being finding the right amount of coffee to soak the biscuits in !).
Puff pastry is not really complicated, you just have to try several times, not let the butter out of the dough while folding and flatening it, and wait for it to cool in the fridge before flatening and folding it again!
Don’t be intimidated and if you fail well try again :D
Roos Koks
Yum, looks so goooood !!
Kisses from Holland,
Roos (theyellowcoat.blogspot.com)
Michele Parvizi
I went to the sfmoma and ate the Mondrian cake (http://www.modernartdesserts.com/post/59017558891/the-story-behind-mail-order-mondrian-cake) and have wanted to make it ever since! I even bought the cookbook but am so dang intimidated that I have yet to try. Someday…
Lisa
You can grill short ribs or braise them. I’ve been braising them for years but tried the grilling thing recently and it was a revelation. Very surprising. Either way, they are easy and fairly forgiving.
I want to perfect bread and bagels. I’m not the most patient girl in the world and sometimes yeast doesn’t appreciate my hurry up and rise mentality. I’ll make anything once so I make an effort to be as fearless as possible. I mean, what’s the worst that could happen? Just keep the take out menus close by, just in case.
Nadia
I completely understand what you mean Joy! On my immediate to do list is the short ribs and it’s daunting… Btw, (in case I can help you in any way since you’ve helped me plenty with your great recipes) I used to think croissants were too hard too but I found this short cut method in laminating the dough that worked really well. The buns came out very croissant like so now I feel as if I could try the real method or maybe even fake my way with this one. haha Cooks Illustrated came up with the method but there’s a version here http://www.browneyedbaker.com/morning-buns-recipe/
millerfamily14
I want to learn the puff pastry recipe. I can’t buy it where I live & all my friends here would love me so!
Rachel
I’ve made croissants and liege waffles and both are totally doable. My brother and I basically spent two days on the croissants so they were very time consuming and required a lot of physical strength (at least compared to most baking) but it was so cool to see all the layers of dough before they were baked. As for the liege waffles, also a little time consuming, but the mixer does a lot of the work. Deb’s directions were great. Sidenote though, after using Lars brand pearl sugar (which is definitely the most readily available), I read that that is not real pearl sugar because it doesn’t melt enough when the waffles are made. The real stuff is even harder to find.
Amie M
Short ribs are amazingly easy to make.
You just need 3 things:
Time
A good cut
Flavour
Low and slow to make the meat fall off, a well marbled cut, and some yummy savoury flavours. Ree has a great recipe I use for mine.
Sherry Holmes
There are a few here I would Love to tackle…the Tiramisu, the waffles, the bagel…but the braised short ribs are easy…you’ll totally wonder why you were intimidated, and as for the poached egg…I love poached eggs…but you know what is even BETTER? Coddled eggs…oh so delightful…so much better than poached….love them so much. Try them…Plus the coddlers are oh so cute…
Allysa
I have a question about flour. Lately everything I make (from cake to pancakes) that uses flour ends up TASTING like flour. I’m measuring my ingredients, not weighing them…but I am making sure I take a whisk to my container of flour and get it good and aerated before measuring. Is it possible that my flour is bad? It’s not very old (less than a year). I’ve never encountered this before….the flour taste is almost overwhelming, but the textures are all correct (except for the pancakes, but that was my fault entirely). What might be causing everything to taste like flour?
Jeannette
fear of braising short ribs is seriously all in your head!! i made KILLER braised short ribs on the first try (and i was nowhere NEAR as cooking savvy as i am now!) this recipe changed my life: http://www.bonappetit.com/recipe/red-wine-braised-short-ribs
i added extra veggies (because i looooove them!! i mean, just think about potatoes, celery, carrots and peppers marinating in that saucy wine deliciousness, mmmmm.) just do it. i promise you it’s more hands off/check the pot time than anything.
you can do it. it will be delish. i believe in you!
xoxobellablog
I want to try a souffle, but convinced myself it won’t work, so I never have.
xoxoBella | http://xoxobella.com
patternandbranch
I totally do that to myself. I’m a little afraid of some yeast breads (I think I’m also afraid of the time and work involved, honestly). I love King Arthur Flour, though, and I have their whole grain baking book, so someday I’ll have tried every recipe and then I will have done all those yeast breads. Some recipes are better for some times of life, too, and I think I may be moving into a yeasty-breads-are-possible time. :)
Susan
Short ribs are very easy. They require two important things – browning well, and cooking for very long period on low temp (kind of like a brisket). I have been making the Silver Palate short ribs since the book was first published. It is easy, spectacular, tasty (and freezes well). I always do double batches (and use a large foil pan for easy cleanup).
JoJo
Fresh pasta intimidates me. The whole “great Italian food is all about the best ingredients and simplicity” has an edge of mystery that holds me back. That said, I have a pasta maker…my hubby is waiting for me to use the pasta maker…I guess it’s time just dive into eggs and flour and such! I make a good tiramisu so maybe I’ll be okay. ha!
ally
I’ve always wanted to make a croquembouche but the spun sugar at the end is soooo intimidating!
Sara
OMG the kitchen torch!!!!!!!!!!!!!!!!!!! Yes!!!!!!! Whole roasted chickens are looming over me and I’m slightly intimidated, but I definitely want to try croissants and tiramisu right along with you!
-sara
http://almostpaleokitchen.blogspot.com/
sue
lolololol on the puff pastry – been there done that totally intimidated and then one day it all just came together :) time consuming but well worth it. My family are well used to me trying interesting new recipes and also used to them being referred to as “we are having STUFF for dinner tonight” if they don’t turn out as they are supposed to. that’s how we learn by making the mistakes and that’s how new recipes are arrived at.
Kim
Dutch Baby…I know, I know, they look easy, but for some reason they intimidate me. Also a rack of lamb, scary, only because I prefer lamb medium rare to rare and I am afraid that I will over cook and ruin a fantastic and VERY expensive cut of meat. Lastly Chinese dumplings…I feel like I wouldnt get the exact taste you would get if you just went and bought them….
Lorrie
Braised Short Ribs–you’ll be in love! I do them in a good red (syrah is a fav right now) I serve them with polenta or garlick-y mashed potatoes. Oh, and more Syrah! Short Ribs are my favorite cut for Beef and Barley soup too.
Jess @ Gas Stove Girl
I am 100% with you on the fear of short ribs. Every time I see a recipe, my mouth waters and I can’t get it out of my head. And yet, when I see them in the grocery store I turn the other way and hope they don’t see me. Definitely on my winter cooking bucket list as well!
Elly K
Cooking bucket lists are a good thing – it helps me say, “I’ll do that one day!” instead of, “I could never…” to the things that scare me. On my list are:
– Homemade fried chicken (I hate all that grease splatter but love the results)
– Giant yeasty cinnamon rolls like the Mennonites in Abbeville, SC make (too specific?)
– And finally, something you’ve been urging me to do for years through this blog, making my own pie dough. The last attempt was b-e-a-u-tiful, but so chewy you could hardly cut through it. I’m sure I overworked the dough, but it put up a big mental wall that I’ll need to bust down one day.
Kristina
Homemade puff pastry is really not that hard (coming from a not super experienced baker), it just takes a long time. But the results are so rewarding. I can still remember my first bite when I made them – I don’t know if the croissant tasted so good, or was it maybe the feeling of accomplishment.
The same goes for tiramisu – go for it!
I like your bucket list.
Michelle
Souffle, marshmallows, liege waffles, gougeres, and beef bourguignon!
Tom ~ Raise Your Garden
Braised short ribs are my mother-in-laws speciality. She’s always trying to get my wife to learn to make them, never does. Oh well. MIL makes them often enough. Great list. Buy puff pastry here too, if you try it and it’s easy, let me know! Until then, I’ll let you do the experimenting, hehe.
gary
Croissant dough and puff pastry dough are very different. Croissant dough, because it contains yeast, is more bread-like and so has both a softer and more liable texture and a better flavor. A croissant made of puff pastry would simple shatter when you bit into it. It also would have comparatively little flavor. – Joe Pastry
Mookie
Glad you’re doing the shortribs, which need only minor practice and experience to perfect, and which are infinitely customizable. Shame they’re not as inexpensive and accessible as they used to be (communities for which they’ve been a reliable staple are being priced out by the heavy demand of more affluent newbs), but they can be stretched and every part of them (broth, bones, meat, fat) can be used separately for different applications or together in a single dish.
Looking forward to your take (and I’d love to see a primer on butchering them oneself).
Tori
I love your bucket list! These are all things I’d like to try also! I have done tiramisu and puff pastry before but I really want to perfect them. I totally get being intimidated by certain recipes. I also have a lot of things that I want to try but always psych myself out of.