My perfectly seared rib eye steak. God bless my iron skillet, a meal fit for a king in about 6 minutes (well 9 if you count letting the steak rest).
-Gastrodamus
Went out on a limb and cooked with an item I’ve never used before: red lentils. Nothing is safer and masks inexperience better than soup so I improvised a red lentil and chickpea soup. It came out amazing, definite keeper.
-Braised Bombshell
Prepping a savory bruschetta pastry.
-Braised Bombshell
Kitchen Stadium lab test 432: fig, goat cheese, clementine and honey croissants.
Results: scrumptious and delicious. May need to fight off earthlings for more.
-Braised Bombshell
Killing time in Chicago’s winter has led me down a dangerous path lined with puff pastry and Nutella.
This is my latest diversion for idle hands: Nutella chocolate chip mini croissants. Spanks much?
-Braised Bombshell
New kitchen experiment: saganaki bitches! The perks of living behind a Greek supermarket is limitless supplies of nom nom cheese to set aflame with brandy and tame its flames down with lemon juice. Fire Marshall Bill would approve ;)
-Braised Bombshell
Kicked off the weekend with my berry tiramisu. Hadn’t made this in a long while and my recipe is in storage along with all my other belongings, but I’m glad to say my memory didn’t fail me. I was able to whip it up in a faithful recreation.
-Braised Bombshell
Gastrodamus and I joined forces to make a ratatouille style-tart.
-Braised Bombshell
Slice of my homemade baked french toast. Made with fresh challach bread from Acme Bakery around the corner and chocolate chips.
-Braised Bomshell
Made breakfast this past weekend. Baked egg and turkey tarts with garlic toast. It’s easy to make, simply take thin deli sliced turkey and place it in muffin pan cups, crack an egg into the turkey “cup” and add salt, pepper, chives, and red pepper flakes. Bake at 350 degrees for about 9-11 minutes depending on how runny you like your yolks.
-Braised Bombshell
Gruyere whisked egg whites with fresh yolk baked in the oven. Gruyere toast with tomato jam and sliced orange grape tomatoes. All courtesy of Gastrodamus.
-Braised Bombshell
Thanksgiving spread homies… delayed I know.
Thanksgiving flashback!
My first meatball (chicken) sub… never made nor ate one before, but I am happy I did. The meatballs were cooked Moroccan style with cinnamon, oregano, cardamon, cumin, tarragon mustard, and coriander. I made the sauce from scratch with raisins, apricots, harissa, onions, tomatoes, and lots of bravery. Well worth it.
-Braised Bombshell
Homemade Moroccan (chicken) meatballs… not a great pic but they came out amazing. I added golden raisin and apricot to the sauce.
-Braised Bombshell
