A Week (or two!) of Valentine Cooking

My plan for last week was to have one recipe to make each day for Valentine's Day. And then I got sick. I successfully made the stuffed cow heart. I followed it the next day with something easy - chicken pot pie. It wasn't the beautiful, fancy chicken pot pie I had planned because I … Continue reading A Week (or two!) of Valentine Cooking →

Valentine’s Day Meal: Stuffed Cow Heart

I finally tackled an uncommon meat that's been waiting for me, buried in my chest freezer, for several months now. (I get brave at the butcher's but a little less brave once its in my house and I have to research how to clean, cut, and cook it!) When I thought of Valentine's meals, my … Continue reading Valentine’s Day Meal: Stuffed Cow Heart →

It’s Valentine’s Week! (themed cooking)

The only problem with holidays is that each one is only one day - either you have to cram a huge amount of cooking into that one day or you only get to cook one or two things. I dislike that method, so I spread a holiday out for a whole week. Including Valentine's Day! … Continue reading It’s Valentine’s Week! (themed cooking) →

Braised Oxtail

Part of my goals for this year was to continue experimenting with uncommon or lesser meats. Oxtail is a cheap meat that isn't too often used. Gordon Ramsay recommends learning how to perfect oxtail before moving onto expensive cuts - and that's what he did with his first restaurant. He served delicious dishes full of … Continue reading Braised Oxtail →

A Year of Chicken Paillard

One of the very first Thomas Keller recipes I ever made was Chicken Paillard. From that first time, even though it wasn't perfect, it became an instant favorite. Chicken Paillad with dressed arugula and sauce vierge is on our menu at least monthly. Most recipes, I end up putting my own twist on after I've … Continue reading A Year of Chicken Paillard →

A Note to Healthiness

Hopefully, I'm not jinxing myself with this, but I've noticed something over the last year. We've been sick A LOT less. Every year since we've had kids, we've been sick from September to February too often, with a strong virus somewhere in between as well without fail. My husband always used up every sick day … Continue reading A Note to Healthiness →

2020 Cooking Goals

I've been so pleased with everything I learned in the last two years. My ability to cook meats and vegetables into elevated dishes really took off. My baking skills in pies have grown. I'm no longer daunted by recipes that take almost a full week of prep work. I've cooked organs and tongues in various … Continue reading 2020 Cooking Goals →

Cooking Non-Masterclass Meals: Desserts

Something I spent a good deal of time on this year was learning the art of pie decorating. I never did very much before - a basic pie weave, a simple pressed trim on the crust. Nothing very pretty, really. I was more focused on the taste. But I mastered a few pies to taste, … Continue reading Cooking Non-Masterclass Meals: Desserts →

My Favorite Non-MasterClass Meals of the Year: Organs and Uncommon Meats

I share my journey through MasterClass recipes most often but I thought it would be fun to look into what I enjoy cooking on the non-Masterclass dinner days. This year, I've experimented a lot in uncommon meats. Cow tongue. Pig cheeks. Chicken Hearts. Liver. Etc, etc, etc. My original idea for this was due to … Continue reading My Favorite Non-MasterClass Meals of the Year: Organs and Uncommon Meats →

Thomas Keller’s Eggplant and Garlic Confit

I'll admit, I hesitated for a long time before tackling this one because, honestly, it just looked disgusting. While I enjoy regular eggplant (though my husband does not), the chinese eggplant confit in Thomas Keller's video looked gray, slimy, and gross. If Thomas Keller can't make it look appetizing and nice on a plate, should … Continue reading Thomas Keller’s Eggplant and Garlic Confit →