The problem with cooking for friends and family, whilst working in the food industry is that more is expected of you. Or, at least that is how you will undoubtedly always feel. If your dish isn’t paid a compliment or duly noted then immediately you recoil into a state of panic and melancholy that you might have chosen the wrong career path, that you are not as good a cook as you thought you were or that you will never be good at anything and so on and so forth. Alright, so perhaps it’s not ‘you’ I’m referring to but rather just myself. It’s not that I spend days panicking over what to cook for an upcoming event, or find myself with a shaky hand at the stove, it’s just that I’m hopelessly competitive and I’m always looking to out-do myself and quite frankly anybody else who chooses to wear an apron. It is perhaps this mentality of “I can do better than this or that”, which is why I keep working towards my goals. But then of course, there are those momentary setbacks, where you try to be too clever and end up out-doing even yourself.
So, here they are, the profiteroles with pumpkin caramel that appeared so strange amongst their more traditional Thanksgiving neighbours’. An attempt to be clever and unique when really I ought to have stuck with a pumpkin pie. Originally I had wanted to fill these little choux buns with pumpkin ice cream and drizzle with dark chocolate, but the demands of work left little time for churning batches of ice cream to get the right flavours. This was in all honesty a compromise, suggested by my colleague Deb, who, like me always wants her culinary endeavours to be a touch more perfect than perfection. I dread to think what might resolve from a work potluck dinner!
Continue reading ‘A RECIPE: Profiteroles with pumpkin caramel sauce’
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