make me feel good about what I can cook. But right now, I feel good about what I can cook; I’ve been doing it more often, in general (a few weak/lazy nights every once in a while). So if I feel better about my cooking abilities, then the motivation for this goal is gone. So I’m chucking it.
(I am a good cook, though. I am able to cook more than nine things. Just for the record.) 3 months ago
Three important steps to a good grilled cheese.
1. Use actual cheese. Old cheddar is my bet, as it melts well and has a good flavour.
2. Put some delicious grainy mustard and some salt and pepper inside.
3. Fry over medium heat in a cast-iron pan with a little butter.
(My next recipe will be something better than a sandwich. These have been pretty low-rent lately.) 11 months ago
I know. Kind of scraping the bottom of the barrel here. But I think I am good at it.
I don’t know any ratios, I just taste as I make it until it tastes good. Basic egg salad with salt, pepper, and paprika is nice, but curry or mustard powder can be nice too. 11 months ago
I don’t know what it is about fajitas, but every time I make them there’s a moment when everything’s about to go wrong, and then it all goes wonderfully right. And I try not to over-spice them, so they still taste like themselves. Fresh and yummy. 11 months ago
I don’t know what it’s called, or if it’s even a salad. But every time I make it, I feel a little proud of myself. Slice some tomatoes, put a basil leaf on top of each slice, drizzle with extra virgin olive oil, then put a slice of some delicious Italian deli meat (this time it was capicolli but I prefer sopresatta), some mozarella cheese (I used bocconcini this time), and then drizzle with a little more olive oil. Eat them like they’re crackers and cheese. 15 months ago
It’s really, really easy to make good bread. You need 2 things:
1. A food processor.
2. A copy of How To Cook Everything by Mark Bittman.
Well, that and bread, salt, yeast, and water. Every time I make bread using his basic recipe it comes out fantastic; everyone’s always impressed and it’s SO easy. Not a bad thing to have in my back pocket. 17 months ago
Don’t get me wrong: I like regular potato salad, too. I’m not going to besmirch the good name of boiled eggs! But if I’m going to make potato salad, it’s going to be made with red potatoes and dressed with olive oil, white balsamic vinegar, bacon, green onions, and blue cheese. I brought it to a BBQ yesterday and got many compliments. Bam! 18 months ago
I found this recipe about 2 months ago and they are delicious. The best peanut butter cookies I’ve ever had. They taste amazing.
1 cup white/whole wheat (mixed) flour.
1/2 cup oatmeal.
3/4 tsp. baking soda.
1/4 tsp. salt.
1/4 cup butter.
1/4 cup real maple syrup.
1/4 cup honey.
1/2 cup peanut butter.
1/4 cup chopped almonds.
1/4 raisins (The recipe recommends chopped, but whole can be used).
Preheat oven to 375 degrees. Combine first 5 ingredients, mixing thoroughly. In a separate bowl mix the next 5 ingredients, and then combine. Stir in the nuts and raisins.
Spoon into dollops and roll into balls. Place on cookie sheet and then press down with a fork. Bake for 7 to 10 minutes or until lightly golden brown. 20 months ago
Scrambled eggs was one of the first dishes I learned to make. But I didn’t start making the BEST scrambled eggs until someone directed me to a video of Gordon Ramsay making them. These eggs take a little more time and effort but they are amazing: light, fluffy, delicious, and no puddles of moisture rolling around the plate. Who says cooking shows aren’t good for anything? 20 months ago
Ever since I learned that avocados were delicious, I have been making my own guacamole. It’s fun to make and always better than store-bought (although there is a brand I can stomach if I am feeling lazy). It’s never the same dip twice, as I like to mix it up and sometimes need to substitute spices if I don’t have exactly what I want on hand. But I’m always pretty proud of whatever I make, and it rarely lasts long. 21 months ago