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Workday Gourmet

recipes for students & young professionals

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Showing posts from November, 2018

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Easy Steak Enhancement for the Restaurant Experience: Bercy Butter

on November 25, 2018

bercy butter compound butter steak enhancement

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Easiest Cinnamon Raisin Bread

on November 25, 2018

bread dutch oven no kneed overnight

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Workday Gourmet: Hi, my name's Cheryl. I'm a software engineer with a full time corporate job, a part time app dev side gig, an enthusiasm for good food, and not a ton of time or patience.

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School Lunch Cheese Sticks - You know you miss them!

School lunch cheese sticks were such childhood favorite, I still remember them all these years later, and the fact that we apparently can't buy them easily just makes me want them more. FYI, you can apparently buy max pizza sticks from amazon in bulk - but pack of 192 is bit too much for my freezer. As much as the serving size of 2 sticks at a time in school never felt enough, baking them half a dozen at a time is plenty for my household. My recipe will make at least 6 pizza sticks, with extra dough, that you can trim and make more cheese sticks or mini pizza. Additionally, I'd like to share a few hacks for minimum-knead, easy same-day pizza dough. No sticky mess, no planning ahead required! First of all, let autolyse take care of most of the kneading for you. Resting a rough dough for at least 20 minutes will yield a dough that is softer, less sticky, and easier to knead to smooth stage, by allowing flour enzyme to work on the protein bond for you. One thing to keep i

Fluffy, Pillowy, Foolproof Instant Mashed Potato Gnocchi

If you've ever bought pre-made, shelve-stable, room-temperature packaged gnocchi, you've been disappointed before. They're always gummy with very little potato taste. I wish it were easier to like the much more convenient substitute. God knows how many times I failed at making the legendary light-as-cloud, fluffy, pillowy gnocchi. I've made enough batches that were colossal waste of time and ingredients, I could hear Gordon Ramsay yelling in my head. Truth be told I kinda know why. But honestly, who measures Idaho potatoes by the grams?! How big do you consider a "medium potato" to be? Do you bake your potatoes wrapped in aluminum foil, or microwave them with a lid on? What is a good amount of water loss? What is a proper amount of dusting flour? What does it even mean to work just until the dough comes together?! If you've shared my frustrations, this is a recipe for you! It recently dawned on me that potato gnocchi are finicky because the wetn

Shortcut Soup Dumpling with Gelatin, Pasta Roller, & Cake Ring!

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Ahi Tuna Poke! Such Fad, Much Ease

I was square in the poke-trend-hating squad for the past decade. It was to me the embodiment of everything annoying about the hipster culture - overpriced low-effort product that people rave nonstop because it's cool. It was the culinary modern art. At last my inner cheapo finally resolved to do something about this ripoff trend that I so resented: by making my own, and urging everyone to make their own. Disclaimer: consumption of raw or under-cooked seafood may increase risk of foodborne illness. Now, if you're reading this you're probably both aware & willing to take your chances. You can minimize your risk by: 1) purchase "sushi grade" tuna that were previously frozen and processed with likely higher hygienic standards, but cost something like $36/lb & require a trip to specialty stores, or 2) purchase the much cheaper, more ubiquitous, previously (or still) frozen tuna steak & then salt-cure it before using. In a nutshell, freezing kil

French King Cake (Galette des Rois)

This is a popular January dessert, traditionally eaten for epiphany, but I make it all year round. It is a perfect last-minute dessert, for potluck, dinner guest, or work friend's birthday you almost forgot. It will look like more effort than you'd put in. The whole dish comprises just two components: puff pastry, and frangipane. Egg-wash/decoration completely optional, but strongly recommended - for 30 seconds of effort, it'll look a lot more impressive! Ingredients : 2 sheets of puff pastry (~9-inch) 1 cup almond meal 1/2 cup granulated sugar or 3/4 cup powdered sugar 6 tbsp butter, softened 1/2 tsp vanilla extract 2 eggs Instruction : Cream butter with sugar just until mixed. Add eggs one at a time, then mix in almond meal and vanilla. Cut out 2 round puff pastry sheets by using a lid or plate as mold. Add the stuffing to the center and spread until there's ~1 inch margin. Brush the margin with egg whites to help the sheets stick. Fold the other

No Grease, Almost Instant Croquette

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If you've been to Rome, and came back and tried this out based on the instruction you've heard from Rome, odds are you've had a couple batches that looked nothing like the creamy, smooth, luscious goodness that allegedly was achievable with just cheese and pasta water, with no cream or butter. Nothing says "simple does not equal easy" as loudly as Cacio e Pepe. Not even the infamously temperamental soft scrambled eggs, because honestly, slightly over cooked eggs are still pretty tasty if you're not being snooty, but lumpy, unemulsified Cacio e Pepe is genuinely not enjoyable, aside from being entirely not presentable. To avoid wasting food, I've "cheated" with butter, oil, cream, even a béchamel sauce to salvage the lumpy pasta. But a tasty mac and cheese is no Cacio e Pepe. The taste of Rome can only be achieved with the traditional simple ingredients the recipe calls for: pecorino, pepper, pasta, plus salt & water that the pasta is co

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