I channeled my inner Bobby Flay for this dish. I enjoy working with the cheaper cuts of meat, as they take a little bit more work but their flavors can be phenomenal. Plus, as a student with a small cash flow, any way I can stretch my money is a good thing! A little info on the flank: The beef flank is located right under … Continue reading Grilled Flank Steak and Grilled Pizza with Shaved Asparagus and Zucchini
This is one of those pizzas where the toppings carry it so well, it doesn’t require a sauce. Its also painfully easy to execute. I know I’ve said this in previous pizza posts, but I like to make a big amount of pizza dough at the beginning of the week and then use it as needed for the days to come. The dough actually develops … Continue reading Rosemary Potato Pizza
It seems that there are a thousand different grasshopper recipes. Some come in pie form, others seem more cakey (did I just make up a word?). I’ve been working with acetate and ring moulds at work recently as well as reading Christina Tosi’s Milk Bar recipe book where I fell in love with their approach to cake design. Using acetate to hold the cake together … Continue reading My Version of the Grasshopper
“Now it places the lotion in the basket.” (I really just wanted to work “Goodbye Horses” into a post). The shank is one of my most favorite cuts of meat to cook. I’m a fan of the tougher cuts that take time to break down. You have to take care of it, talk sweet to it, listen to it discuss its hopes and dreams if … Continue reading (Silence of the) Lamb Shank with Garlic
Lemon Cupcakes Filled with Lemon Curd, Topped with Lemon Frosting, and Garnished with Candied Lemon Peel Like Elizabeth Lemon, these cupcakes can seem a bit over-the-top but in reality they are divine. The cake is light with very bright, crisp flavor.The curd, frosting, and candied lemon peel all offer another layer of texture and sweet, tangy flavor to the dessert. If all of this … Continue reading (Liz) Lemon Cupcakes? I WANT TO GO TO THERE.
Seeing as how I’ve been pretty busy with school lately, I decided to put together a collage of some of the dishes we’ve been making in class. Here’s what I’ve been up to lately: Continue reading Culinary School Contact Sheet
I know when most people hear the words ‘balsamic vinegar’ their first inclination isn’t “I’D BET THAT’D TASTE DELICIOUS ON ICE CREAM!’ The thing is, balsamic vinegar is really just a starting point leading to a variety of enticing dressings, dips, and sauces. One of my favorite ways to use BV is by reducing it down to a thick, coat the back of your spoon, … Continue reading Vanilla Balsamic Reduction