Adventures in Testing Recipes

Testing recipes for the cookbook is always interesting. Sometimes the simplest thing is so delicious. One to try - Sun dried Tomato Pesto Torte! You will need:

1)Block of cream cheese sliced in half lengthwise so that you retain two large rectangles about the size of the box that are not as thick~I suppose you can use the reduced fat, Sally ;) ~

2)Jar of pesto sauce, our store has Classico ~ if you are super industrious you can make it fresh~

3)Jar of sun dried tomatoes chopped (if available) in oil (which you will drain off)

4)Shredded Parmesan

Then just make layers in the rectangle shape of the cream cream starting with a layer of tomatoes (slice them up if they are whole), then cream cheese, more tomatoes, pesto, sprinkle of Parmesan, second layer of cream cheese, tomatoes, pesto, Parmesan and finish off with more pesto as you like. Then dip it or slather it on some pita chips. Very tasty and also pretty. This is Theresa's recipe but I made it for the day our committee worked at our resale shop. The manager has not stopped raving about it for 2 weeks! Nothing makes cleaning out the back room better like good snacks, some tasty beverages and tunes!

Unfortunately, one my latest tests did not go that well. I had a couple of things to make for a meeting, one being a pie. How hard could it be? After all, I made Julia Child's Boeuf Bourguignon to rave reviews. That'll teach me to be overly confident.

It is called an angel food pie and the first instruction was to mix cornstarch and boiling water over a double boiler, stirring constantly until thick and clear. One joy of apartment living is the highly effective smoke alarm right over the kitchen sink which is readily adjacent to the stove. BEEP BEEP BEEP I couldn't stir constantly. I had to run and open the porch door. Stir Stir Stir. BEEP BEEP BEEP Prop open the front door. BEEP. Finally.

Meanwhile the mixture has become thick if not absolutely clear. The directions say to set aside. From there you beat egg whites with sugar and vanilla. Then it says to pour the cornstarch mixture over the eggs while still hot! What? You just told me to set it aside. It isn't hot anymore! It was a gelatinous substance to being with, now it is what you might call congealed. Mmmmm. But I did it and creamed them together but I could see the clear bumps. Serious doubts.

Nothing to do at that point but pour it in the pie shell and refrigerate while I made the whipped cream for topping. I took it to the meeting last night. Grated Hershey bar on top before serving. I think that might have been the best part. I offered my disclaimer and apologized to everyone in advance. Amanda said it was like the filling had bits of fat. Yuck. Blobby cornstarch. I almost want to make it again to see if I can do it right. On the upside I also made a tasty crunchy romaine toss. It is very similar to a salad my mom and now Lala make.

Next up - CUPCAKES for Easter! Thankfully these are not tests. For the second year, I'm making The Barefoot Contessa, Ina Garten's Coconut Cupcakes - to die for. Also trying Giada de Laurentiss' Raspberry Cream Cupcakes and altering a recipe in a recent Southern Lady magazine for a Pink Lemonade Cake to make it into cupcakes. Can't wait. I'll take pictures.