Losanges Noix et Chocolat (Chocolate Walnut Diamonds)

 I'm so sorry for not updating regularly enough.  I have been cooking - for instance I made these exactly a week ago today!  I could have updated but I've been busy, so I apologize.  

There's just been so much work and stress and anxiety from many different areas - it's no longer just Economics that's the source of all evil.  In fact, this semester, Economics hasn't been too bad.  I had a very cute and clever professor who just made everything better.  That's the key to learning for me maybe.  It did motivate me to work very very hard, yet I still did badly on the test, so I don't know... I didn't want him to think that I was an idiot but... meeeeh.

Again, from Christoph Felder, this guy's just fantastic.  This book, everything I've made has been good (except for my tried and failed attempt of his croissants).

Saffron Risotto (Risotto alla Milanese)

Give an Italian saffron and the first response is saffron risotto (risotto alla milanese).  That was my response at least, after my friend gave me saffron from Lebanon.

Risotto alla Milanese is a beautiful risotto with saffron and parmesan.  It's a classic. 

Remember, the key to any good risotto is lots of stirring.  They're not hard to make, it just takes time and care.  In the winter it's actually not bad to be hovering over a stove stirring a pot with the steam in your face.  My clothes still smell of saffron - I think it's wonderful.  It's like smelling of gold. 

 Credits to Qi, who took the photos and gave me the saffron.

Coffee Liqueur & Raisin Ganache Squares

These are luxurious little bites of bliss.  These were cut into 1" squares but I'd suggest you to have them even smaller - they taste fantastic.  I don't care if you're not a fan of raisins, you should still try them.

 When I was small, whenever I cried or was upset, my father would give me a piece of chocolate -- and just like that everything was okay.

Two days ago I got my care package from my father - and it made my day.  My father doesn't normally do these things, not because he doesn't care, but simply because he's just incredibly busy.  He's the type that's always on his phone, rarely home for dinner, but with whatever free time he has, he dedicates it all to his family.

Lemongrass and Ginger Braided Bread

There's this picture of me as a child with braided hair, grinning with my mother.  I hated doing anything with my hair when I was small.  I wouldn't even let anyone comb it except for my sister.  My hair was always a mess and only my sister could comb it painlessly.  But I remember my mother braiding it on a few occasions with me wincing in pain like a baby.  I rarely braid my hair now.

My mother used to also make the best of breads.  See, she would spend ages perfecting a recipe, and then she would never make it again.  That's how it was with her sourdough breads and her ricottas and her cakes.  And then that's it.  Weeks of sourdough breads and then you reach that peak of perfection and that's it.  I miss my mother's breads.  I miss her braiding my hair, I miss her.  Making bread always reminds me of my mother.

I brought this bread to an  Italian themed dinner that was meant to cater for a girl that was allergic to wheat and a girl that was allergic to gluten.  Yea, I was an inconsiderate idiot.  Still tasted good though.

Brussel Sprouts with Everything Nice

I was thinking about chefs that work in high-end Michelin-starred restaurants.  I was thinking about the pressure and the stress of all the precision and accuracy...  Every plate has to look identical and perfect.  As a customer, I think the food that comes out of those kitchens taste fantastic, but I don't know if I'd like to work as that kind of a chef.  Just look at what I'm doing here.  I went to the supermarket with a friend and I offered to cook her dinner.  She came to mine, I looked at what I had and I just made this.  It's the kind of cooking I love.  Look at the recipe, look at how imprecise this is (I'm sorry).  I don't remember how much tahini I put in there, it could've been half a tbsp it could've been 1tbsp.  Taste and adjust as you go. 

But it's made with love and passion and creativity and everything I believe cooking should be about.

You can toss it with some pasta or grains, or serve on top of bread.