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Fundamentals: Pie Dough & Apple and Maple Pecan Galette
As of last Thursday I’ve been working on this blog for three years. It’s kind of crazy to think of how much has changed in that time and, thankfully, what’s stayed the same. I’m lucky enough to have some incredibly supportive people in my life that have kept me grounded and kept pushing me to keep writing and posting on here, and without them this blog wouldn’t still be here today.
Homemade Nutella
While I was interning at America’s Test Kitchen the book’s team was finishing up the development of a Do-It-Yourself cookbook which had some really great recipes in it that show you how to make everything from beer to mustard to granola. It was really interesting to see how there are so many things that we always buy at the store when, if we’re willing to spend the time, we can make on our own. I became sort of intrigued with this idea (not as obsessed as Deb from Smitten Kitchen is) and decided that I wanted to try my own hand at making something from scratch that I normally wouldn’t think of making myself.
Baked French Fries
So midterms kind of snuck up on me this year, I thought I was doing well and finishing all of my work in a timely manner and then suddenly I had two papers, a project, an exam and three quizzes due in three days. Needless to say my blog kind of fell by the wayside. So did cooking for myself. And eating too.
Fundamentals: Poached Eggs the Easy Way
So I’ve got a bit of a confession to make… I’ve been in culinary school for five months now and I still don’t know how to poach an egg. Sure, I’ve heard how to do it, but I’ve never actually tried to poach an egg. At least not the real way. Instead, I’ve found a super easy way to poach eggs that anyone can do in any kitchen as long as you’ve got plastic wrap, oil or melted butter, and hot water.
Salt River Bars
