I must have been riding the high from my success with the Chinese food last week when I decided to try French cooking this week. That, or I was delusional. I thought “Hey, I like French food! I’ll make that next! How hard can it be?”
And then I started looking at recipes, and all I could think was:
I love Arrested Development!
But it was too late at that point, and I just decided to go for it. I knew I wanted to make French onion soup, and I found a recipe that seemed fairly easy. But then for the entree…oh my goodness. It was impossible to find a recipe that that didn’t involve years of experience, hours and hours, and super expensive ingredients.
Finally I found one that seemed reasonable…if you consider flambéing with brandy reasonable. Check back in a few days to make sure I didn’t scorch off my eyebrows or light my house on fire.
But for today’s success story:
French onion soup
I am so proud of this! It was a soup, which obviously I’ve been making a lot of recently, but it was completely different from the usual carrots/celery/onions + chicken stock formula I’ve been using. It was a little more challenging, a lot more expensive (gruyere!) but so rewarding at the end.
As you’re probably well aware by now, I tend to follow set recipes when I cook because I’m so new to the game.
But every so often I go off book and create something by myself. And it just so happens that this one time was a huge success.
Are you holding on to something? Are you ready?
Tacos inside wonton cups.
Now before you tell me these exist elsewhere, please just let me bask in the glow of having created something I didn’t know existed without setting anything on fire. That’s a pretty big achievement for a newbie like me!
This idea popped into my head one day while I was surfing recipes online and noticed several people using wonton wrappers for cooking. I had no idea what they were or where to find them, but I figured if you could make mini lasagnas, why not mini tacos?
My first attempt at burgers this summer was disastrous. In an epic way. I had never grilled by myself before and I thought “how hard can burgers be?”
Imagine a hockey puck but thicker, made out of ground beef. The outside is completely charred. Oh, and the inside is still raw. Now picture it in a bun with a diameter 3x the size of the burger puck. It was pathetic.
Now, as the summer progressed, so did my burger making abilities. They slowly became flatter, wider, and more delicious. Finally I found this recipe, and I surprised even myself with how delicious an easy burger could be.
*Bonus: It goes perfectly with the Cajun grilled veggies*