okay, if you would have asked me a year ago if i would ever make a treat for a dog, the answer would be a big fat obvious no. but that was before we got our sweet mochi. now, i am totally that person. and unapologetically so. in fact, so unabashed in my dog treat making, i’m sharing the recipe for a cake we made for our dog.
august 15 marked one year since mochi joined the family. he deserved it.
Continue reading our one year mochiversary (+dog cake recipe)
when your husband, who now works 16 hour days, 7 days a week, sends you a text message that says, “maybe you could try to make one of these today?”, you do it. the chef’s favorite thing in the world to do is cook. so, when he’s asking me to cook for him i imagine it as some sort of proxy cooking adventure where he is living vicariously through my flour scooping, cherry pitting experience. how could i deprive him?
what he asked for, was a galette. i recently – minutes after his text – learned that a galette is a flat, round, crusty french pie. all i have to say is, ette tarte est sacrément bon. (full disclosure: i google translated that, no clue if it means what i think it means. i’m from west virginia, i don’t speak french!)
Continue reading feeling very french: cherry + peach galette
captain’s log. day six. woke up to several more inches of snow. currently raining sleet. our world is expected to be covered in a thick layer of ice by night. the chef finally put the snow to good use with a recipe that’s so easy there are only two ingredients: 100% maple syrup and snow.
Continue reading maple snow candy
guys. i have a major problem. what you’re about to see is likely the tenth batch of cinnamon chip cookies i’ve eaten this winter. not that i’m getting married in a strapless, sleeveless wedding dress in the next few months or anything… but how long do you have to spend on the elliptical to burn these babies off???
Continue reading cinnamon chip cookies
a cook’s croissant is a test of his technique. the ingredients are simple and the recipe leaves little room for spontaneity. an excellent croissant is largely the result of patience: don’t overwork the dough, don’t rush resting periods, have soft hands. the girl and i last had croissants in January at a small bakery in The Mission District, called Tartine. that was almost 6 months ago. it’s been too long. so here is a recipe to help sate the fix. the ingredients are simple; the instructions are, too. don’t rush.
Continue reading pain au chocolat
yikes! the chef turned 30 this weekend! i successfully pulled off a surprise party with his closest friends; that was the easy part. the hard part was baking the cake. it couldn’t be from a box. he’s a chef, for cryin’ out loud. so i rolled up my sleeves and found the best recipes on the internet (i’m still getting the hang of the kitchen, you guys. i can’t make up a cake recipe on my own). i wasn’t planning on sharing this — i took these pictures to send to his mom, who was just happy he didn’t have to make his own birthday cake this year — but all these recipes were really simple and super delicious, and ended up being totally share-worthy. especially the chocolate cake. if you try any of these, try that one. trust me!
Continue reading cake cake cake
donuts make my knees weak. apple fritters, devil’s food cake, french crullers, custard-filled, maple-glazed long johns. the simplest of pastries, cloyingly sweet; a subtle crunch and a soft sigh giving way to a moist and delicate crumb. endless possibilities. one of my favorite pastimes while on vacation is tracking down the best donut shop in the area. it’s usually a hole-in-the-wall mom and pop bakery that’s been open since the 1950s with a veritable army of grandmothers bustling around behind the counter filling orders for customers that have been regulars for decades.
the girl and I found our favorite donut shop of 2013 after a day of swimming to beat the heat in austin, texas. we happened upon this little bar while looking for a late night bite — what we found was donuts. and i promise that you’ve never had donuts quite like these: the mother clucker (fried chicken and honey butter), the flying pig (bacon and maple syrup), and the funky monkey (grilled bananas and cream cheese).
an afternoon spent wistfully pining for donuts two thousand miles away inspired this post. we opted for more traditional toppings in more reasonable portions, but these donuts will get your parasympathetics flowing nonetheless.
Continue reading homemade donuts: raised & glazed
so the chef and i have been lacking significantly in the culinary department these last couple months. third year of medical school is time consuming. he spent the last eight weeks on a surgical rotation (at the hospital nearly twelve hours every day. boo.) and i was finishing up finals and projects for my first semester of grad school. as soon as school was over we took off for two lazy weeks with the chef’s family in colorado – then a few days in california where i had the most delicious matcha shortbread cookies. like twenty of them in one day.
we visited the japanese side of the family in sacramento on new years day; think family potluck for forty plus. all the sushi, octopus, and cha siu you could imagine – and two recipes i had to save instantly: a cabbage/ramen salad (a post for another day) and these cookies. they’re so simple i made them all by myself. no chef required!
Continue reading matcha shortbread cookies
i have a sweet tooth. in fact, i suspect that every molar in my mouth has a sweet predisposition. to my dentist’s chagrin, i always get a hankering for something sweet right about when the dinner dishes are put up to dry. once we started dating, I struggled to find something that would tempt her into sharing my late night dessert dalliances: lemon meringue pie, apple tartlettes, cantaloupe gelato. but it was to no avail. I could slave away in the kitchen for hours on something and she wouldn’t take more than a taste. and then she tasted this cobbler.
Continue reading the best peach cobbler