Final Plating

This week’s challenge was stone fruit, and to rise to it, I created something completely out of my head. The name “Gilroy pork chops” comes from the fact that the main flavors of the sauce are cherries and garlic, both available in large quantities this time of year in Gilroy, California.

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June 22nd, 2014

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plated

This week’s theme in the 52 weeks of cooking reddit challenge was Turkish. If Beligan food was foreign to me, Turkish is even more so as I’ve never had or seen Turkish food anywhere. I went looking for what constituted “traditional” Turkish flavors and came up with this meal.

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May 26th, 2014

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This week’s challenge was beer, and not wanting to make something fried, I decided to make chicken tacos instead. This week is not going to include a recipe because while this came out rather well, I want to tweak it a bit to make it a bit more Asian-fusion.

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May 20th, 2014

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Milkshakes

Two things happened this past week in Northern California: we had record heat¬†and strawberries have started showing up in mass quantities at the local farmers markets. At my fiance’s suggestion, this made it an excellent time to do milkshakes. This week’s challenge was diner food, so it was also perfect timing.

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May 18th, 2014

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BrittleI’ve never made candy before. With this week’s challenge being caramelization, it was as good as time as any to change that.

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May 11th, 2014

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Plated

This week’s challenge was Peruvian, and while I have a passing familiarity with Peruvian food, I’ve never attempted to actually make any. I decided I would do a take on camarones saltados, but due to not being able to find any aji amarillo peppers, this is not entirely accurate. What follows is mostly “Peruvian inspired” rather than straight Peruvian fare, and as such I will not be including a recipe at the end.

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May 4th, 2014

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Pizza

Pizza is always fun to make, and I’ve slowly been refining my dough recipe. This week’s challenge was 80s food, and apparently pesto on everything was a thing in the 80s. I figured it was a good excuse as any to make a pizza.

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April 19th, 2014

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PlatedThis week’s challenge was knifework, so I decided to make something that would involve a lot of chopping things into tiny pieces. Part of my problem, though, is that I can’t do a lot of intricate chopping for too long before my hands get all screwed up, so a lot of things tend to end up bigger than they really should. This post is going to be really photo heavy due to actually taking pictures of cutting things, rather than just having pictures of the cut things.

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April 13th, 2014

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Final platingThis weeks’ challenge was Belgian food. As I had no idea what even remotely constituted food traditional to Belgium, I took to the Internet to find that apparently mussels are a big deal in Belgium. With that in mind, I decided to do a take on the traditional moules frites, or steamed mussels served with fries.

This particular post will be a little low on the photos partially because this is actually a relatively simple dish, but also because I was really hungry and forgot to take photos of most of the steps. Oops.

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April 6th, 2014

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Plated hash brownsThere are two things that I judge a diner that serves “traditional American” food on: country gravy and hash browns. Both are relatively simple and as such can be used as a good guidepost for whether the diner is any good or not. If they screw up the basics, how can anything else be good?

This week’s challenge was potatoes, and I figured I should take a shot at updating a simple classic to something a bit more flavorful.

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March 30th, 2014

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