Pure and simply, that is what last night was… Or, more appropriately, that is what this weekend was. 1 small Brooklyn kitchen, 1 woman, 300 cookies. And the verdict? Well, guess who FINALLY won! I tied for FIRST PLACE for the People’s Choice! Dude… excitement is totally an understatement. I’ll be honest, these food competitions are straight up fun for
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Quiche, really? The doubtful audience could easily question how ho-hum quiche sounds. And hell, I’m right there with you. I grew up with my mom’s quiche lorraine. As classic a recipe as a Southern girl could make it, it was fine, but simply the same recipe. Over and over and over again. But, when brunch plans started falling into place
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So, technically, part ii should be recipe testing. That’s probably where I would have realized how to degrease the potstickers OR where i would have realized how quickly the things cool down. But, you know, this is an amateur speaking. For someone that’s not working, I surprisingly don’t have time to test. Or maybe I’m lazy and just refuse to
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When time comes to serve the food to the crowd of hungry people, it always seems my food is far more complex than I ever expected. As you can see from the name, I had lots of flavors and stuff happening. With it being cold out, my brain gets stuck on roasted vegetables. root vegetables, winter squash, high heat, caramelization
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As not to overwhelm with one gigantic post (where’s the fun of that?), I am splitting up the process of ideation and creation for my most recent competition, Food Obstructions II, which was last Sunday. My final product, which was no winner but it’s damn solid eatin’, was the “Mo-Rockin Merguez Dumpling”, with butternut squash saffron sauce and kohlrabi and
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