After making alfredo sauce and bourbon bread pudding in the same evening, I realized that they’re both on my cooking bucket list. What else is on it? Pulled pork cooked completely on the grill. Sourdough starter made without commercial yeast. Ricotta. I recently, impractically, added rillettes to the list.
Well, I have made ricotta, once, sort of. I don’t remember the particulars, but I remember that it was a half-baked effort, so it doesn’t count. And neither does this half-baked (not literally) attempt at bourbon bread pudding.
True, there was bourbon, there was bread, and there was pudding, but the bread was leftover from a failed attempt to squeeze the whole bread-baking procedure in after work (before I started just bringing the dough with me to work to shape it and let it rise) and was brick-like in density. Because it hadn’t risen enough, it didn’t have many air holes, and without those holes, the custard has no where to absorb into.
The pudding was still good, but I suspect that it wasn’t quite right. I’m crossing alfredo off, but I think I’ll keep bourbon bread pudding on the list for now. What’s on your cooking bucket list?