After returning from a semester abroad and finally having my own kitchen, I made it my mission to truly begin cooking for myself similar to the way I grew up. I began with scouring NYT Cooking articles for recipes that I thought were doable, but again with ingredient lists with ten, fifteen or even twenty components, it was just not something I was willing to do. After talking to my dad about my issues, he recommended a Jamie Oliver cookbook called 5 Ingredients.
For the first installment of a Moosewood Mess, I started out with dessert because it seemed like a relatively easy first step — something very much within my comfort zone. I invited my friends for the inaugural Moosewood Meal, which only ramped up the pressure. I felt like I couldn’t disappoint them, but I also didn’t want to make something overly complicated and ruin everything before it even started. That brought me to Chocolate Cranberry Crunch bars and chocolate sugar cookies.
When I first looked at the recipes, they seemed to be idiot-proof. However, it appears I’m an idiot.
BySabrina Xie, Benjamin Velani and Peter Buonanno |
Have you cried recently? You hear the hate on the radio, see it on the TV and it builds and builds inside until something breaks. It starts with a knot in the back of your throat but quickly grows into something bigger, wanting to spill out from where it has been kept safe. “Wake up!” I scream in my head. “This is really happening, so get used to it.” This is no time to get down and stay depressed or let your anxiety overcome your will to work and live.
As college students, we tend to want a delicious meal in a short amount of time – but set aside your microwaveable mac and cheese cups! Your best quick meal is hiding in what you thought to be a gloppy breakfast food.
Almost all Cornell students have stumbled into Okenshields during lunch, when they serve tea eggs. As most students probably enjoy munching down on those brown, savory eggs, I am here to share a family tea egg recipe so you can relish the taste of tea eggs at your own leisure.
I found this recipe for baked eggs with mushroom cream in Robuchon’s book, which I have mentioned in previous posts. He calls it oeufs cocotte à la crème de champignons. This particular dish is great for breakfast, lunch, or dinner and is sure to impress guests. What is best about it is the soft texture of the egg and the vibrant colors that come from making the dish correctly. However, the timing can be difficult and it varies based on the size of the eggs, the equipment used, and even the placement of the eggs before baking. The ingredients for the dish are as follows.
2 tablespoons butter
2 minced shallots (I only used one, to place more emphasis on the mushrooms)
1/2 pound mushrooms
3 tablespoons heavy cream
Salt (I used fleur de sel)