This Sunday I made eclairs and cream puffs which can be found on page 280 in the Flour cookbook. The eclairs didn’t turn out as good as normal eclairs in texture. They were too cakey and not as crunchy on the outside as I would like. The flavor was still good. I liked the cream

This week I made sea bass with endive and hazelnuts. This can be found in Suzanne Goin’s Sunday Suppers at Lucques on page 78. Instead of using black cod, I used sea bass because my family prefers it. The endives were both bitter and sweet, making a good clash of flavors. The sea bass, while

This Sunday I made Filet Mignon. The recipe is from Mastering the Art of French Cooking by Julia Child on page 297. The filet is the best cut of meat, and Julia Child doesn’t disappoint. The mushrooms added a good texture, and the steak was perfectly cooked. It was tender and very flavorful. Julia Child

This was one of my own creations. I based it off of Suzanne Goin’s vanilla ice cream as a base, but flavored it myself. This didn’t turn out as well as I hoped. Because passion fruit is acidic, it curdled the milk, making the texture wrong. While the flavor was good, the texture was lumpy.

This Sunday I made another tagine which can be found in Tagines & Couscous Delicious Recipes for Moroccan One-pot Cooking by Ghillie Basan. This was sweeter than the previous one I made. Unlike last time, I couldn’t get a whole lamb shank, but the other lamb cuts the cookbook recommended worked perfectly fine. I also

This is not a recipe for beginners. The basic premise is to take a whole chicken, then debone the chicken, while keeping the outer skin and meat connected. Then you stuff it with bread, prosciutto, spinach, corn, cheese, and other things you think might be good. Then you roll it up and cook it in

This Sunday I made a semifreddo. I made it once before I started to blog, and I wanted to make it again because it was so good. This recipe can be found in Suzanne Goin’s Sunday Suppers at Lucques on page 45. This is one of my father’s favorite desserts, and the first time he

This Sunday I made a grilled hanger steak. It is from page 176 in the AOC cookbook. The steak was very good, and cooked perfectly. The sauce had a good tangy flavor, and I added a thin potato topping. I also made broccolini cooked in duck fat with duck bacon. I also made truffle fries.

This Sunday I made Hamersley’s roast chicken. The recipe can be found in Bistro Cooking at Home by Gordon Hamersley on page 182. I have made this chicken a few times and it has always come out great. The chicken takes some time to make, but it is always worth the work. We used to

This Sunday I made carrot cake from the Flour cookbook on page 159. The origins of Carrot Cake are disputed, but whether it was in the 1500s or in the middle ages, carrot cake has and will always be a staple. Carrot cake is one of the best desserts when done right, and this certainly