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. [...]
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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. 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!
Categories: Food Musings
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. 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. 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, [...] 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 [...]
Categories: Main Dish
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