I know you’ve been dying to know what we made for our Game of Thrones viewing party! We slaved away creating a “Dornish” feast, where “Dornish” really means “vaguely Mediterranean”—or “incredibly annoying,” depending on which of my friends you ask. It’s true, I may have overdone it a bit on significantly intoning “from Dorne” after every recipe name. Also, at least one person pointed out that the TV show hadn’t yet introduced Dorne, so I only knew about its cuisine or even its existence from the Google Books preview of the cookbook. Fine, fine, I’m a total poser. From Dorne.
– leek, garlic, and chickpea flour flatbread from Dorne
– chickpea paste (hummus) also from Dorne
– goat-cheese-stuffed dates with honey from Dorne
– fiery white-bean-stuffed jalapeño peppers from Dorne
– candied orange and grapefruit slices from Dorne (no, this isn’t annoying at all)
– chocolate Easter dragon’s eggs from Hershey
And, finally, we would have had those gluten-free hot cross buns. I pieced the recipe together from a couple different sources, and they were coming along really well until I left them to rise in a “warm place,” meaning an oven that I turned to low heat and then forgot to turn off before going out to shop for other ingredients. The buns “proofed” at 250 degrees for about an hour. They did rise rather nicely. Unfortunately they also had plastic wrap baked into them.
Since I couldn’t be sure I’d removed all of the plastic, and carcinogens can’t really be picked out with one’s fingers anyway, I of course threw out the buns. I’d have taken a photo first, but I was a bit preoccupied with having a full-scale kitchen meltdown, complete with door-slamming, tears, sinking to the floor, and wailing about how stupid I am. This was among my most disastrous cooking errors yet, and what’s worse, I can’t even blame it on the gluten-free baking learning curve. There is no one and nothing to blame but me and my bad, bad memory (unless it was, uh, brain fog).
Nevertheless, I’ve forgiven myself and moved on. Mostly. I’m still not ready to talk about how much all the wasted gluten-free ingredients cost.
What was your worst-ever cooking error or baking flop? Can you chalk it up to a new cooking style or do you only have yourself to blame? How do you respond to kitchen disappointments?