The following “to make” list has been floating around in my head for a long time. I figured I’d put it in writing and then it can act sort of like a New Year’s resolution, even though I’m not making any (other than more cheesecake) and I don’t intend on getting through all of these in 2013. In fact, I fully intend on adding to this list.
What’s on your list?
- Lemon meringue pie or tart
- Jacques Torres’ Chocolate Chip Cookies (as seen in the New York Times)
- Doughnuts: yeasted (done!), sourdough, potato/spudnuts, sweet potato, French crullers…
- Lasagne from scratch (pasta, sauce, etc) – done!
- Ombre cake
- Rose cake
- Red (Wine) Velvet Cake with no food colouring (like this one or this one)
- Two-tone layered truffles
- Stollen
- Panettone with natural starter
- Crèpe cake (like this or similar)
- De-boned, rolled, and stuffed turkey – done!
- Porchetta – done! (sorta)
- Tarte tatin
- Things with brioche dough (tarts, buns, etc)
- Millionaire’s Shortbread (chocolate caramel shortbread squares)
- Montreal-style bagels – done!
- Nut butter – done!
- Mozzarella
- Ricotta
- Tiramisu with homemade savoiardi/lady fingers
- Profiteroles/éclaires (croquembouche?)
- Non Plus Ultra cookies
- Dessert pasta
- Ciabatta bread – done!
- Focaccia bread that tastes like the stuff at Pagliacci’s – done!
- Liège waffles
- Upside down roast turkey
- Baguettes
- Butterflied roast chicken – done!
- Cabbage rolls
- Pierogies
- Ice cream
- Crème caramel/flan
- Savory blue cheese-pecan shortbread
- Sausage rolls like the one shown here
- Chicken ballotine
- Nectarine rose tart
- Pavlova
I didn’t notice blue cheese pecan shortbread on your list…
😉
Added 😉
Korena,We really hate to break this to you, as I know how we felt when we found out. We had a New Years dinner one year with the co-owner of Pagliacci”s, who’s mother cooked the bread in the restaurant. His contribution to the dinner was the bread. You can imagine how excited we were when we asked how to make it. You can also imagine our faces when he said FROZEN BREAD DOUGH! It’s true, he proceeded to make it, and indeed, it was the same as in the restaurant. Sorry.
WHAT! That IS disappointing. And strange – I read a Monday Magazine article where they interviewed the cook, and he said he bakes it from scratch everyday and proceeded to list the ingredients (in giant restaurant-scale quantities)… Hmmm. Haha, I wonder what brand of frozen dough he used? 😉
Suggested addition: Lizzies.
Ahhh, I just can’t get excited about them, sorry 🙁
What a nice list Korena! All I can say is m-m-mmmmmm and I can’t wait to see all of these in your posts! 🙂 I am so inspired to work on my own list right now. I have so many things that I want to try and putting them on the paper is a great idea!
yummy list and this is crazy, I was thinking of including some type of list in one of my next posts… and… I am so flattered you chose the pasta madre panettone recipe – I must have delivered the message well to convince a proff pastry baker like you 😉 and that method really works, can’t wait to see the outcome (next Christmas, hu? too long!). xox
Heh, you’re the bread making pro!! 😀
The frozen dough episode was quite a few years back now. Maybe the new guy has upgraded it. The bread is our downfall in that restaurant tho’, we usually go through 2 baskets at least.The restaurant quantity of ingredients would probably just about do it for us. Ha ha
Heh, us too!!
Wow! I hope you make everything on that list so I can live vicariously through you and then pretend that I am going to make them all too but probably only end up making one thing! (Whew!) haha 🙂
this post looks great, can’t wait to hear about all of these things!!
So glad to see Liège waffles on your list. They are sooo good. I hope that it is be one of the items you will make. 🙂
Oh I’m definitely making them – part of the reason I asked Santa for a waffle maker this Christmas (he delivered!) was just so I could make Liege waffles!
Hahaha! Niiiice. 🙂
That is one deliciously BIG list. I will be patiently waiting for all of them. Can I sign up now as one of your professional QA testers. You will need someone to give it all a try right? I would so be loving that job! Porchetta like I had in Italy!!!! I will be right over when that one comes out of the oven. Have fun! BAM
We are with you on Porchetta and Mozzarella…this year.
Great list! Makes me feel like I need to go update mine!! 🙂
I recently made my first porchetta, used the recipe from Sarah Jenkin’s porchetta restaurant in NYC (recipe on her website). It was amazingly easy and absolutely delicious!
Oooh, I’ll have to check it out. Thanks!