So, I am pretty adventurous when it comes to certain aspects of cooking - I will make just about anything.
Well, except organ meat. And wild game. And beets, gross. Otherwise, yeah, I'll try it. I've been able to stretch as a home cook and created some really delicious things, taken some great recipes and given them a customization twist that makes said food even more delicious to us.
You know what I mean by that, right? You might really like Bolognese sauce, and then you start to make it at home, and you might add something or take it away from the recipe, and all of a sudden, you have created the very best bolognese sauce you've EVER had in your WHOLE life, and you make it that way forever
and suddenly, when you eat out, you can no longer order bolognese sauce
because you prefer your own recipe.
I've steered clear of a couple of things, though, in the past. Pie crust and croissants. I tried, for many years, to make a good pie crust and they always came out like glue. I researched and begged for tips and tricks and it just wasn't happening and I felt like a big fat flop and a failure
until I stumbled on two things.
This recipe, and LARD. I made friends with the local butcher shop owners, and they are now my suppliers of fantastic clear lard, and in conjunction with the above recipe - I now make an awesome pie crust that is so easy I'll never go back. Every time I make it, I get a little clutchy - what if this is the time it doesn't work? What if I make glue?
It works EVERY STINKIN' TIME.
So, buoyed by this success, I decided, after yet another visit to my local yummy and delicious Frenchie type bakery and dropping way, way too much coin on Ham and Gruyere croissants - to try to make my own. I went back to the above website (it's one of two that I use religiously for my recipes, as very little from either has ever failed me) and came across this recipe.
It was very time consuming and labor intensive but also easy to fit into my life. And by that I mean that I could complete several steps, get totally overwhelmed and then walk away from it, put it in the fridge and come back to it the next day, and do a couple more steps and then put it back in the fridge.
And at the end of the three days, I made half plain and half with ham and gruyere, and they were all eaten in less than 12 hours.
And I'm going to start another batch today. :)