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| Brewing dark beer with spices and orange. |
The morning was dark and icy but Hannah, Olaf and I intrepidly sallied forth. We did arrive safely and on time despite me anxiously cowering in the back seat. The site was lovely. Huge old farm house converted into a summer camp situation. The kitchen was great and the kitties adorable. I gave a first run lecture on Scully & Scully and it went well. It was mostly lit analysis and theory. I discussed the differences between D. Eleanor's highly readable and pleasantly useful Early French Cookery " and her husband Terance's earlier academic work with Le Viander de Taillevent. Which was a far more scholarly presentation of the same manuscripts. Everyone was attentive and asked great questions that I was able to answer. Senpai noticed me! SUCCESS! What I need to share is the effing Lumpkin Gnocchi.
Senpai noticed me. ): I know that rice flour doesn't have gluten. My hope was that using it would result in lighter FROZEN gnocchi. Nope. I got something akin to boiled buttered mochi. I should have made mochi. These little lumps TASTED GREAT. The pumpkin did not let me down. Really flavor was fine. The crispy sage was like crack. Browned butter smelled divine. But-- when the amylase froze (an error of ignorance in my clever plan) it crystallized and then it partially thawed, and then it turned from adequately shaped dumplings into wallpaper paste turds. UGH. Disappointing to say the least. TEXTURE FAIL. The dough was too wet. I should have cooked the pumpkin down even further. Freezing rice flour and expecting it to act like potato starch was ... a learning experience. I should have used semolina. This is how we learn. sigh.
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