Recipes

#article

2020-03-20

Some recipes that I like and use fairly regularly...

Chocolate Chip Cookies:

I've tried a lot of chocolate chip cookie recipes, and this one from Bon Appetit, BA's Best Chocolate Chip Cookies, is my favourite.

I make the following modifications:

1½ cups (200 g) all-purpose flour
- I use high protein flour. I prefer the texture.
1 cup (200 g) (packed) dark brown sugar
- Regular brown sugar is fine.
¼ cup (50 g) granulated sugar
- I don't put this in. It's sweet enough with the brown sugar.
2 tsp. vanilla extract
- Add more vanilla extract. It tastes good.
6 oz. (170 g) bittersweet chocolate (60%–70% cacao)
- Any dark chocolate will do, the darker the better in my opinion-- it's more rich.

Pasta:

I have pasta a lot. It's really easy. You just need tomato paste, olive oil, and pasta-water.

You can use any vegetable/meat. I generally use bacon and whatever vegetables I have on hand. At the time of writing it's mostly asparagus/peas.

The general method is this:

Cook meat/protein
Cook onions/garlic/vegetables in fat/oil from meat
Add tomato paste and cook until oil is infused/red. Season.
Cook pasta, reserve a cup of the water.
Add pasta and some pasta water to your sauce.
Mix vigourously and thoroughly, adding more pasta water until a sauce forms and coats the pasta.

Don't forget to keep adding olive oil as you add more ingredients. It will take more than you think. Same with the pasta water.

These videos are good for understanding the technique:

Felafel:

I really like this recipe. They've come out great every time.

I don't follow it accurately anymore, I just eyeball the ingredients and adjust it to my tastes--I generally put in more onion, garlic, cumin, and cayenne than is listed.