What is better than chocolate? Covering other things in chocolate! I can’t believe that I have not tried to do this before, it was so easy to make.
For this recipe I actually used milk chocolate because, well I wanted to. I don’t always have to have a reason for the things I do, experimentation is one of my favorite parts of cooking! Actually, most recipe’s recommend sticking with semi sweet chocolate because milk chocolate has the tendency to completely overpower anything that you dip in it. I found this to be true, so give it a shot and let me know how it goes. Continue reading “Chocolate Covered Deliciousness”
While traditional scrambled eggs was the first food that I could ever say I “cooked”, I’ve been recently trying some interesting variations. This Lifehacker post talks of two different ways to cook, a different version of scrambled eggs that is creamy, fluffy, and easily spreadable on toast. The Gordon Ramsay method, just requires a regular pot and involves constantly stirring the eggs while over extremely low heat. I’ve tried this method before but it is quite a bit of work and it is easy to overcook the eggs. Today I tried the double-boiler method, and even though it was slow, it resulted in those incredible looking (and tasting!) eggs that you can see above. Continue reading “Creamy, Slow-Scrambled Eggs (in a double-boiler)”
If you are looking for a great way to start the day, there’s nothing better than a loud blender chopping its way through frozen fruit. I have a huge bag of frozen blackberries blueberries and raspberries from Costco in my freezer, so I threw a cup of it into my blender with a banana and woke up all the neighbors! The key to making this smoothie work is adding some water into the blender (about 1/8-1/4 cup) until the consistency is as desired. It is wonderfully sweet and tart, almost like a sorbet.
When it comes to healthy and simple, it’s hard to beat this great dish I made last night. I was surprised by how little effort was necessary to make this fabulous dish. While white rice was cooking in my rice cooker, I sautéed Red Onion, Green Bell Pepper, and Sliced mushrooms in a bit of olive oil and added in some sliced smoked turkey that was lying in the fridge. The turkey and vegetables were so flavorful by themselves that I didn’t even add any spices! If I make this again, I will try to incorporate the rice a bit more by adding into the pot with everything else as opposed to serving it on the side.
The other day, it was quite miserable outside, perfect for a bowl of hearty chicken noodle soup. Well, technically it was a chicken stock but I’ll get into that later. Here is my go-to chicken soup recipe.
Notably, I used a red onion in this because that was what I had on hand and it performed quite well. Also, I tend to just use whatever spices that are in reach, and this changes every time I make it.
After a short trip to New Orleans, I was super excited to make some Jambalaya, a Cajun style meaty rice dish. I pretty much followed Chef John’s recipe, but substituted the shrimp with cubes of chicken cutlet, and the butter with olive oil. You should definitely try this if you like spicy and meaty dishes … Continue reading Chicken and Sausage Jambalaya
This week I’ve decided to go sans pizza (cheese too) so tonight I ate something different. I had my first sloppy joe in many years and it was absolutely wonderful. I never realized how sweet and savory they could be and was thus always unexcited about them. That was until I came across this article/video. … Continue reading Amazing Sloppy Joe’s
Normally I won’t post about a recipe until I have tried it myself but this one by Chef John looks too darn awesome to make our readers wait. It’s a meatless meatball that actually looks good! Check out the Foodwishes channel on youtube for other amazing recipes. I’m an avid subscriber/salivator. I will definitely be trying this out (and … Continue reading Vegetarian Meatballs for the Carnivore in You.
Here at Ben and David, we love cooking (and also eating), and I have a strangely warm place in my heart for cooking (not reheating) with microwaves. I use it to make pasta, eggs, and so much more. Now, the New York Times is jumping on the bandwagon, helping us put the microwave back on the map. … Continue reading The New York Times Gives Some Love to the Microwave
Last weekend I rotisseried Cornish hen for my family (and regrettably didn’t blog about it) so when I was asked to prepare Cornish hens for this weekend I decided to try out a different method. After some googling, I decided to butterfly them (sometimes called spatchcocking) and then BBQ them and the results were wonderful. Not only was the outside crispy and well spiced, the inside was moist (yes, even the white meat) and delicious!
Butterflying is a technique that requires removing the spine and then flattening the meat. This allows for the meat to lie flatter on the cooking surface and thus get cooked evenly and quickly. You can see a slightly horrifying but very helpful demonstration of the technique in this video. The recipe I used was slightly different than the one in the video but very similar.