Kitchen comebacks are almost as easy as renaming a cheese

Homemade Goat Cheese Ball

Homemade Goat Cheese Ball (from zero to hero!)

Lemons to lemonade…The standby cliché that has encouraged optimism for years is certainly a useful one to keep in mind in the kitchen.

Even though I’m pretty confident in my culinary prowess, every so often my cooking projects don’t turn out the way I expect them to. Occasionally, no matter how determined I am in conquering certain recipes or ingredients, they remain untamed and I am forced to dine on humble pie instead.

This is where some culinary finesse comes in handy — if you’ve spent enough time in a kitchen, shouldn’t you be able to take a problematic dish and turn it into a  delicious success?

I’ll say with total and utter assurance…sometimes.

One of the more frustrating food failures I’ve experienced was a few years ago, involving a chicken leg, sweat and tears. The picture in the magazine was of a perfectly lacquered piece of poultry, whereas mine (even after plenty of last-ditch efforts) remained lackluster and insipid. It was edible, sure, but I didn’t enjoy eating it. The taste of disappointment was too strong.

My most recent foray into the land of food flops came with a slightly ironic twist. Back in 2007, I ripped out a recipe for a Crisp Salami Cocktail Mix from the December issue of Food & Wine. I don’t know what about it intrigued me so much, but it seared itself in my brain. I wasn’t sure when I would make it, but I knew it would happen.

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