This recipe for this Sunday’s dinner can be found in the Hamersley’s cookbook at page 232.  The dish had a nice, spicy flavor to it.  The nuts added a great texture, and the sauce had a nice consistency too.  The lamb cooked perfectly, and I’ll definitely make this again.

I had very little time to cook and decided to create my own dish from what I could find in the house.  I used some leftover steak and added green beans and canned bamboo shoots, water chestnuts, and baby corn.  I made my own sauce with soy sauce, hoisin sauce, sriracha, and fish sauce. This

For this Sunday’s entry, I made a coconut cream pie from the Flour cookbook on page 211.  I do not ordinarily bake, so if I can do it almost anyone can.  There wasn’t any specialized equipment required.  I didn’t have pie weights, so I saran wrapped the pie and put a bag of rice on

For this Sunday’s entry, I made shrimp and steak kebabs.  I made it a few times before, and my family has liked it.  Make sure your shrimp are deveined.  I bought fresh shrimp that I had to peel, behead, and devein.  This is a quite simple dish and works very nicely on the grill.  The

This week’s submission is crème brulee.  I used the recipe from Michael Schlow’s It’s About Time cookbook at page 138.  While you don’t need a blowtorch, it is better to have one to make the hard candy top.  Blow torches are not that expensive, and you can get the fuel at a grocery store.  Since

I made Hamersley’s beef bourguignon from Hamersley’s cookbook at page 218.  This is a hearty dish that along with a baguette can really fill you up.  I started off by marinating the meat for 12 hours. The dish then went in the oven for a little over three hours. This is known to be a

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.