Mushroom and Goat Cheese Quiche

A couple things that can make nearly everything better, at least to me: mushrooms and goat cheese. So a while ago, I made this quiche with both of those things.   I had never actually cooked with a leek before, and I’d often seen recipes including them, so I figured this was a good a time…

Oh, the Glory: Cheese Puffs

Gougères: a savoury pastry so delicious, you just know you don’t want to know what’s in them. Except you do. Because no nutrition facts should stop you from eating these, because they’re great, and making them whenever you want is amazing. I made my pâte à choux – heated the butter and water together; stirred in the…

Goat Cheese And Roasted Red Pepper Fettuccine

In a further attempt to expand my horizons when it comes to pasta, I decided to throw together a few different things. I kept the basics the same – onions, garlic, mushrooms. I can never resist mushroom anything. I didn’t use any tomatoes, but I roasted some red peppers. I’m not much of a fan of…

Creamy Spinach Sauce: A Pasta You Can Pretend Is Kind Of Healthy

I’m a student. As such, I eat a lot of pasta – if I  were honest, probably more than I should. I usually stand by tomato based sauces with tube shaped noodles, and I still maintain that that’s my favourite type of pasta dish, but somewhere along the line, I figured that I should consume some more…

Lemon Curd Layer Cake

Last week, I was really craving some cake. I don’t believe in occasions for eating cake, but I’ve been trying to eat healthier, so I jumped on the idea of celebrating the Justice League trailer and making dessert because my parents were having people over. I have no idea why, but I wanted something lemony, and I had a…

Food Elitism

I really can’t stand when someone complains about the “Americanization” of food, because so often, that’s used as the sole justification for why it’s not good. Inauthentic is not always synonymous with bad, and Americanization is being used as a blanket term for something as simple as catering food for regional tastes. I’ve seen it…