Chocolate Chip Cookie Recap

I’ve covered several chocolate chip cookie types so far and thought that now would be a good time to review how to tweak the ingredients of cookies to make different styles. The first cookie recipe we tried, the Nestle Tollhouse cookie, was a good start, and it got even better with a bit of tweaking. [...]

Butternut Squash Soup with Chorizo

I recently revisited my butternut squash soup with a much simpler take on it. I was pleased the original, but it did have a lot of ingredients and was a little involved to make.
Driven both by laziness and opportunity, I stripped the ingredients to the bare minimum. All that is really needed is butternut squash. [...]

I’m the Tastiest BLT Ever

Remember that little back-story I gave about me being a BLT at birth? It turns out that that photo was actually published by the local news paper!
A new goal was set: obtain a copy (or a scan, at least) of that page of the newspaper. It took some sleuthing, and some shuffling around to get [...]

What is? Crème Fraîche

Crème Fraîche is a cream that is thickened and rendered slightly acidic by the bacterial cultures present (imagine a less thick and tangy sour cream). As you can guess by the name, which translates to “fresh cream”, this was originally a French specialty, but it can now be found all over the world.
There are two [...]

Hot Cocoa

I’ve long been a fan of hot cocoa. A hot bowl of this was my morning ritual for many, many years. My technique for drinking it may have been a bit odd but it was not without reason. I would use the same specific bowl each morning–never a mug. Never.
Unfortunately, this bowl is no longer [...]

Scrambled Eggs

Glad to be back after a school related lapse.  I will be continuing my trek through the Good Eats episodes with scrambled eggs from the first Egg Files episode.  After going through life with mediocre scrambled eggs, I jumped at the opportunity to try a recipe different from my parents’ recipe.  As it turns out, [...]

Lasagna Bolognese

This, mind you, isn’t your American cheese covered lasagna. It’s a meat and bechemel lasagna that packs quite a lot of flavor. I have nothing against the more common cheesy ricotta and mozzarella lasagnas–that’s what I usually make! But as I researched the bolognese recipe, I came across anecdotal accounts asserting that ricotta was not [...]