2025

It feels impossible that I haven’t updated in so long. I’m still cooking and in love with food. I started a new project this year (and by started, I mean JUST started and didn’t have time to continue) that I’m hoping will be something I can fully grasp next year. It’s a Keller x Keller … Continue reading 2025 →

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 →

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 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 →

Thomas Keller’s Cote de Boeuf and Blanched Asparagus

I have a confession - I don't cook steak if I can help it. Don't get me wrong, I LOVE steak. Like, if I had to choose one thing to eat for the rest of my life, it would probably be steak (topped with mushrooms and onions and cooked by my husband.) But I married … Continue reading Thomas Keller’s Cote de Boeuf and Blanched Asparagus →

MasterClass Winner – Massimo Autographed Apron!

Last post, I talked about my two attempts at Massimo's pesto pasta. Well, I also had another great time with Masterclass and Massimo - they had a giveaway for an Osteria Francescana apron, autographed by Massimo himself, during the time I was taking his class and doing the cooking experiments! I was a very lucky … Continue reading MasterClass Winner – Massimo Autographed Apron! →

Recipe #11 – Roasted Whole Chicken: Thomas Keller And Gordon Ramsay

Recipe #11 Roasted Whole Chicken Thomas Keller Teaches Cooking Techniques II: Meats, Stocks and Sauces Chapter 09 AND Gordon Ramsay Teaches Cooking II: Restaurant Recipes at Home Chapter 09 This is something I've wanted to do for weeks: take two recipes I loved of the same dish and combine their best parts. I never had … Continue reading Recipe #11 – Roasted Whole Chicken: Thomas Keller And Gordon Ramsay →

Recipe #10: Thomas Keller’s Fried Chicken

Recipe #10 Fried Chicken Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces Chapter 05 After a week of being laid up in bed from a particularly nasty virus, I'm finally back to food! I cooked Thomas Keller's Ad Hoc fried chicken right before falling ill. I started with a whole chicken, breaking it … Continue reading Recipe #10: Thomas Keller’s Fried Chicken →

Recipe #9 – Thomas Keller’s Scrambled Eggs (2 Ways)

Recipe #9 Scrambled Eggs (2 ways) Thomas Keller Teaches Cooking Techniques Chapter 23 Since we were on the topic of eggs in the last post, I decided to continue along his egg section and make scrambled eggs. Thomas Keller shows us how to make the classic American scrambled eggs (which I'll admit, might be classic … Continue reading Recipe #9 – Thomas Keller’s Scrambled Eggs (2 Ways) →

Recipe #8: Thomas Keller’s Boiled Eggs

Recipe #8 Boiled Eggs Thomas Keller Teaches Cooking Techniques Chapter 22 I use the term "recipe" in this one loosely. 😉 When I was growing up, hard boiled eggs looked like one thing: green and pale yellow yolks and egg whites so solid you could bounce them. My mother's method of hard boiling eggs was … Continue reading Recipe #8: Thomas Keller’s Boiled Eggs →