Burnt Basque Cheesecake is the easiest cheesecake to make and nearly impossible to mess up. This rich and creamy cheesecake is simply luxurious.
For almost a year now, I’ve been platonically in love with Sohla El-Waylly. Especially Sohla’s sticky buns recipe. There is something about the fearlessness in her approach to cooking that inspires me to be my best self. She is always encouraging the viewers of the youtube videos she’s in to “not let the dough boss you around” and her attitude towards tempering chocolate is something to admire, “it’s “nothing to fear!” A few months ago I decided to make dosas, heavily inspired by her thorough guide on serious eats and my interest in fermentation. So I made dosas. I had a little accident (my dosa batch exploded) so I dared ask Sohla via DMs. Long story short, she gave me some pointers and I ended up giving myself food poisoning. This was totally my fault…I learned the hard way that recipes are not suggestions, especially when it comes to fermenting legumes.
I suffer from that syndrome Adam Driver has. The one where he rather walk out of an interview with Terry Gross because she played one of his movie clips. We’re literally the same. You know sans the millions and the devastatingly handsome jawline. I empathize with the feeling that comes from of reading or hearing my own creative work, which is errr just yikes. Whenever I do I feel like looking back opens a huge can of worms so I try to never read anything after I post it.
All my life I’ve been making banana bread when I could be making banana cookies. So here’s the recipe for that!
These days, with everything going on in the world I’ve been cooking and baking much more than I normally do. Cookies, a big pasta dish, focaccia… To the point I’ve decided I’m going to start a curbside pickup service for my neighbors. Recipe below.
In early 2019 I did a very turbulent apprenticeship at a bakery here in Houston that shall remain unnamed. There I discovered that professional kitchens aren’t for me. That’s because the whole hospitality and service industry in the U.S. is trash, but that’s beside the point. I learned how to make a bangin’ galette dough, though. The secret is apple cider vinegar. Ingredients:
There’s something about the Paloma that keeps me coming back. Maybe it’s the salted rim, maybe it’s the bittersweet balance of the grapefruit mixed with the lime and sugar… I don’t know what it is but the Paloma is my favorite cocktail ever. And I don’t even like tequila that much!