If you have been to France, it’s hard not to have a love affair with Croissants. Croissants and all breads are taken quite seriously there, and I don’t blame them at all. Few things are as enjoyable to eat than a fresh croissant, so I am really looking forward to this recipe. I am currently writing this as the dough is resting mid recipe, and I have already read the recipe what feels like a zillion times. However, there are many moves throughout this process that are a little weird the first time, and you want to be sure you are doing it correctly. Little things like having the butter…

I have largely avoided cooking beets my entire life until this week. They are an absolute mess to work with and that is putting it lightly. Also have not been too much of a fan from past times, a little too earthy for me. However, every once in a while, a restaurant surprises you with the quality of beets they produce to showcase the true potential of the vegetable. So basically, like most people including myself, you are probably looking for a better way to prepare beets and actually be proud of the result. Let’s take a look at the Foreign Cinema Beets Three ways to show a few different…

This Mac n’ Cheese is not for the faint of heart, or those lactose intolerant. If you are used to making a traditional craft mac n’ cheese, then prepare to have your mind blown. This uses Cowgirl Creamery’s Wagon Wheel cheese, as well as a white cheddar for a little kick. Again, this turns out amazing, but is a little fatty to put it lightly. Also this make an insane size portion. So I hope you are cooking for a huge family or a dinner party, or if you want leftovers for a few days like me, or you can half the recipe. In the recipe, they also used Rotelle…

Another pasta? Yeah I know, slight obsession. This one intrigued me because I had never really worked with fresh beets until this week, let alone in a pasta. Word of warning, they are not the easiest to work with. Red beets stain literally everything, they are not as easy to peel as advertised, and it’s just a messy process. The end result is impressive, but just a heads up, try not to get frustrated, and your hands might be red for a few hours but it washes out. So a beet stuffed pasta? Beets have never been my favorite, in fact I have usually avoided them. In the past they…

“The more basic the soup, the more critical the details”. French onion is quite a basic soup, but with cheese, bread, sweet vegetable, and meat broth, it’s is an amazing classic for good reason. Everything melts together and tastes even even better when the weather is cold. Dip some bread from a baguette to amplify it even more. This will most likely be the most onions you work with at one time. I used 7 onions, the recipe calls for 8, but my large bowl was overflowing and my eyes were sizzling. It was actually hard to be in the room! When working with onions, I am always impressed with…

Baking bread is freaking hard. Really makes me appreciate what actually goes into a baguette. It also takes an insane amount of time. For a baguette, if you start perfectly at 10:00am, they might be ready at 4:00pm. So, think about those fresh baguettes that are delivered in the morning… For a little inspiration, we actually went up to Bouchon Bakery to get some bread and pastries over this past weekend. We figured there would barely be anyone there, but nope. Probably ~30 people in a line around the block, as it is one of the only place actually open in all of Yountville. Still worth it, basically everything at…