This was by far one of my favorite dishes. If I could make it every weekend, I would. The recipe can be found in The Elements of Taste by Gray Kunz and Peter Kaminsky on page 67. The lobster was very tender and flavorful. This is a little disputed, but I think the tails are

This recipe can be found in The Elements of Taste by Gray Kunz and Peter Kaminsky on page 30. This dish turned out ok. While my plating is not bad, it didn’t turn out how the book said it should. With that being said, the sweetness of the pear contrasted with the tartness of the

This week I made Tanghulu, but because I didn’t have any Crataegus pinnatifida (mountain hawthorn fruit), I used strawberries, tangerines, and grapes. The basic process is to get a mixture of sugar and water to the hard crack state, and then dip fruit in. You take a skewer, stick it into the candy mixture, dip it

I don’t typically like Salmon, but I liked this recipe. The salmon and cabbage can be found in It’s About Time by Michael Schlow. The pasta is the basic pasta dough from Mario Batali. Because it was slow-roasted, the salmon was tender and mouth watering. To quote Schlow, “you might never cook it any other

This recipe is from Tagines & Couscous Delicious Recipes for Moroccan One-pot Cooking by Ghillie Basan. This was the first time we cooked with a Tagine which is pictured below. A tagine is a traditional Moroccan cooking device that is made out of clay. Because it was not large enough, we also used a dutch

The soufflé is from Julia Child’s Mastering the Art of French Cooking on page 619. The dish was not technically challenging, but getting the cooking right was the hard part to make sure it rose enough, but not enough to collapse it. This was a great dish. It did take a while to make and

This dish was plain and boring. It wasn’t quick. I wouldn’t make it again because it wasn’t that good. I’m not going to identify the cookbook because the other things I have made from the book have been good Not everything can be tasty.

The crêpes recipe can be found in Suzanne Goin’s Sunday Suppers on page 304. The crêpes were hard to make because it is hard to get the thickness just right. It was also hard to flip them. After a few practice crêpes, they became easier to make. The crêpes were very good, and the lemon

The sautéed chicken was a simple dish and didn’t take too long because the chicken was so thin. The recipe can be found in Ad Hoc At Home by Thomas Keller on page 27. The tarragon complemented the curry chicken nicely. Even though I slightly over-salted the chicken, the tarragon was able to mask the