Recipes by Sketchy
don’t worry, /I’m fine- and I will have a daring bakers post up later t tonight
neglected posts
December 1st, 2008
Upgrade Complete!
November 13th, 2008
Truffles - the chocolate kind
November 13th, 2008
Festive truffles and marshmallows!
November 13th, 2008
Festive truffles and marshmallows!
October 25th, 2008
TKO’s
October 17th, 2008
not dead, just busy
September 28th, 2008
Eclairs… better late then never
September 2nd, 2008
Dragonscale fish and chicken balls
August 8th, 2008My latest experiment in molecular gastronomy had to do with carbonation. In the past, I’ve played with mixology and carbonating vodka, gin, absinthe, and other liquors, as well as the traditional seltzer water. I’ve read about carbonating sferes and other items. Based on an article on kymos.org, I decided to throw my two cents into the realm of carbonating fruit.
That’s right — fruit.
The result — simply amazing. It is innocuous, it looks like normal fruit, it feels like normal fruit when you put it on your tongue, but when you bite the fruit, there is a sensation. It is hard to describe, but fun comes to mind. It tingles on your tongue. At first it is just a localized tingling sensation (almost burning - it is very concentrated), then the taste starts to some across. Some have speculated that the aeration of the taste enhances the fruit flavor, I’m not sure, but it…
Playing with fruit
August 5th, 2008
cake - looks pretty…
July 31st, 2008
Busy Saturdays and dinner parties
July 3rd, 2008
My blog has always been a hobby.  I guess getting notice that you will be unemployed in two months will trigger odd things in you.  I’ve decided to start the task of getting Sketchy’s Kitchen official.  I don’t know if I’ll ever make enough money to do it as my job, but a business license would allow me to sell things by demand on the web and to local business and families. It’s for two reasons. One, I love to cook, and I end up giving away half of everything I make. Two - I need something to fixate on so I don’t stress about looking for another job.
For those interested, I am an Oracle DBA, Remedy ARS programmer, Cold Fusion and PHP coder, and I have a lot of experience with project management, SPC/Metric Reporting, and change management.
OK — back to baking, cooking, and trying to start a business! Â On Friday afternoon we went down to the county govt. facility and started the process to turn me into a home bas…
Moving forward into untested waters
June 24th, 2008
Carbonating Vodka?
June 21st, 2008
Parmigiano-Reggiano Crisps
June 18th, 2008
Ventures into the unknown
June 18th, 2008The lavender is flowering, so I need an excuse to use some. I decided on marshmallows, honey-lavander-lemon marshmallows. Most people are amazed that I make marshmallows, but they are not that hard. I often find myself rattling off the recipe at request, so I’ve decided to post it up for you. The recipe makes basic marshmallows, but it is easy to add ingredients to drastically alter the flavor. I will give credit to the great Alton Brown for coming up with the base recipe.
DISCLAIMER: You NEED a stand mixer!
Basic Marshmallow Recipe:
12 ounces (1 1/2 cups) sugar
1 cup corn syrup
3/4 oz gelatin *
1 cup ice water
1 tsp vanilla extract
1/4 tsp kosher salt
1/4 cup powdered sugar
1/4 cup corn starch
Take 1/2 cup of the water and add to the gelatin in the bowl of the stand mixer.
Add the sugar, corn syr…