Last night I took my time and made myself an appertifo of sorts: Yellow Fin Tuna Carpaccio (raw, thinly sliced) with a Yuzu-Tarragon sauce. I let the sauce sit on the tuna for about 20 minutes before I ate it so it would all come to room tempreature and the tuna would cook a little [...]

Tomorrow I cook for Thanksgiving. It is the first Thanksgiving my mom has cooked since I can remember–she says 15 years. I am making my favorite parts, and she is making the rest. I’m making an apple and pear tart, whipped sweet potatoes with tarragon and fennel, and Sausage-Persimmon stuffing. I’ll take pictures and post [...]

So I had a couple friends over and got all three of my roomates in on dinner tonight, just randomly. I decided during my 2:30-5pm class that I wanted to cook tonight and have people around, so called a few friends who didn’t answer and got a hold of a few others and ended up [...]

I made some Bologna style ragu sauce a couple nights ago (it’s one of my staples) and had leftovers, so for lunch I whipped up some fresh pasta (hand rolled, hand cut, as the people of Emilia-Romagna would have it) and called it a date.

Last night I made my roomates a snack of Fritole, these fabulous yeasty Italian doughnuts with raisins. They’re very easy to make and incredible, so I thought I’d share this traditional recipe.

200 grams all purpose flour
60 grams sugar
1 egg
10gr (or more for faster rising) brewer yeast (Fresh/wet yeast that is kept regrigerated)
200ml milk
50 grams raisins
generous [...]

Some roomates and other random people have asked me lately about making a stock (and sometimes I find them making stocks and force some advice on them–they thank me later), so I thought I’d just put some overly simple rules about stock-making up.

So for chicken stock, to use in risotto or as a soup base, [...]