10/18/20 CASSOULET
For this Sunday’s post, I made cassoulet. It took three days to make. The recipe I used was primarily from Michael Schlow’s cookbook It’s About Time on page 149, but I also added some extras recommended by Julia Child. Cassoulet is a mixture of white beans (I used Cannellini Beans), garlic sausage, duck confit, and
Continue Reading...10/11/20 KEY LIME PIE WITH HOMEGROWN MACADAMIA NUTS
Today’s posting is key lime pie with macadamia nuts. The pie used the traditional graham cracker crust, but I added macadamia nuts to the crust and sprinkled the nuts on the top. I also added lime to the whipped cream topping. It was very delicious. The macadamia nuts were grown from our own macadamia nut
Continue Reading...10/4/20 PAELLA WITH LOBSTER, RABBIT, MUSSELS, CHORIZO, SHRIMP, AND CHICKEN
For this Sunday’s post, I made Spanish paella. Paella is from Valencia, Spain and is made of rice and leftovers. That is why it tends to use a variety of meats and seafoods. This was my first time making paella. The dish was quite hard. I cooked the paella on the grill because it dispersed
Continue Reading...9/27/20 LAMB SIRLOIN WITH BRAISED RICE SOUBISE, SAGE BROWN BUTTER CORN AND MUSHROOMS, AND CUCUMBER YOGURT WITH MINT
This Sunday, I made lamb sirloin. The recipe can be found in Suzanne Goin’s A.O.C. cookbook on page 183. The lamb was a pretty simple dish — just 8 minutes of browning followed by 40 minutes in the oven. The key to the dish is marinating it overnight in advance. It was very juicy. The
Continue Reading...9/20/20 CHOCOLATE CROISSANTS
For this Sunday’s post, I made croissants from the Flour cookbook p.93. The croissants were very challenging. They took three days of work because they had to chill for several hours before rolling out and creating all of the layers. They are known to be hard the first few times you make them. They turned
Continue Reading...9/13/20 ROAST SUCKLING PIG
This Sunday I made a Roast Suckling Pig. The recipe was from celebrity chef Emeril Lagasse who is from Fall River, Massachusetts. My grandparents are from Fall River. The pig took three days. On the first day, I put salt and pepper on the pig and refrigerated it for 12 hours. On day two, I
Continue Reading...9/6/20 PEAR TARTE TATIN
The first time I made a tarte Tatin, I went with the traditional fruit selection — apple. This time I decided to switch to pear, using the recipe in Suzanne Goin’s Sunday Suppers cookbook on page 178. There are multiple conflicting stories about the origins of the tarte Tatin. The one I choose to believe
Continue Reading...8/30/20 DUCK TWO WAYS AND BRUSSEL SPROUTS WITH SPINACH AND MUSHROOMS
This Sunday’s post is duck two ways: duck leg confit and grilled duck breast. The recipe for the grilled duck breast can be found in Suzanne Goin’s Sunday Suppers cookbook on page 271. The recipe called for coarsely ground juniper berries, so I got out my mortar and pestle — that my grandmother bought —
Continue Reading...8/23/20 HOMEMADE CHINESE CHICKEN DUMPLINGS WITH SPICY SZECHUAN GARLIC CHICKEN
About four years ago when I was in middle school, I took a cooking class on how to make dumplings. Making dumplings is a lot like making pasta. I was not that good at rolling perfect circles, so some of the dumplings ended up looking a bit misshapen, but they all tasted very good. I
Continue Reading...8/16/20 RED VELVET CUPCAKES
This week’s entry is red velvet cupcakes. The recipe I used from the Flour cookbook on page 168 is actually for a red velvet cake, but I thought it would be a good idea to make cupcakes instead. The cooking time varies, but I found around thirty minutes for the cupcakes worked. This recipe used
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