I was secretly happy that this week’s Baked Sunday Mornings project didn’t actually involve any baking. My life right now consists primarily of commuting to San Francisco for my culinary school externship, spending the bulk of the day at said externship (at the fabulous Bar Tartine), and recovering from time spent on my feet moving, [...]
Author Archive for: Sheri
We had our friends Matt and Sean over for dinner, and the pressure was on. They love food. They live in San Francisco and are used to eating at some of the best restaurants around. My goal was to make something delicious but still easy enough for me to enjoy their company. I decided on [...]
Larry got a couple of decent photos of these cookies immediately after I put them together, but I decided to show a later image so I don’t have to describe the horrors that are happening in my kitchen right now. Despite my love of all things caramel, alfajores aren’t my favorite cookie. It’s the sandwich [...]
As much as I love fresh black cod when we get it in our delivery from Siren Fish Co., I wasn’t up for doing anything elaborate with it. Plus, it’s so delicious, buttery and fresh, it really doesn’t need much of anything to make it a satisfying meal. I decided to totally wing it. Plus [...]
Short ribs – every time I make them, I’m sorry. They’re really fatty, and it’s off-putting to me. The only way I’ve ever had any success is to cook the heck out of them, then refrigerate them in the braising liquid so I can pull off some of the fat. I did that with this [...]
I’ll just say up front here that I don’t really like Nutella. It’s the hazelnuts that put me off – they taste weird to me, not a fan. But I can be convinced to consume hazelnuts in certain forms. Once we had a cake at a friend’s birthday party – I don’t remember exactly what [...]
Buoyed by my success with making vanilla bitters, I decided to try a few more flavors – this time using the excellent book “Bitters” as a guide. The bitters are pretty simple to make, with just a couple of periods of maintenance. After the initial extraction (various roots and barks in high-proof alcohol), the solids [...]
Larry took charge of dinner, which is something I like very much. He picked the recipe and made most of it himself. These hearty pot pies are simple to make with whatever vegetables you have on hand. We had leftover chicken in the fridge, but rotisserie chicken or any leftover shredded meat will work fine. [...]
I just love Bundt cakes. And pair a Bundt with copious amounts of butter, rum and black pepper, and I’m in heaven. This cake doesn’t disappoint. It’s got a dense, moist crumb that has all of the qualities of a good rum – slightly sweet and aromatic, with a hint of molasses – without being [...]
This is the second time I’ve made black & white cookies. The only commercial version I’ve ever had are the ones from William Greenberg Desserts in NYC, so I don’t have a large body of knowledge to draw from when it comes to rating how these cookies stack up. Ironically, despite my lack of black [...]
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