Tuesday, March 3, 2009


I made this spoonbread for dinner last night. It was "tres magnifique!" Without having tasted it I can tell you that.... because it is the right amount of crunchy brown on top. My mother taught me, in cooking, that brown near to burnt is very desirable. It is especially desirable in:
chicken skin
turkey skin
mac & cheese
bread crusts
anything with cheese on top
creme brulee

I know many people were raised to to think that pale tops with flaccid skins were desirable in baked foods. I disagree- the exotic, crunchy, Mediterranean-complected casserole/dessert/baked good is where its at.

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