Vegan-Ish

Let’s get one thing straight. This is not a post advocating for you to become a vegan. I am not vegan, and I am extremely confident I will never be one. I enjoy meat too much, and don’t you dare try to come between me and cheese. However, I have a great appreciation for vegan…

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Catie is back in the kitchen!

After a summer off, I am officially back to school at BU. This is my third semester in the Gastronomy program. Not only am I back in class, but I am working again in the teaching kitchen, as the Julia Child Teaching Assistant for the Fall 2020 semester. I have never been so unmotivated to…

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Whoops! I made too much mayo

I had this hankering for some homemade mayonnaise. Weird vibe, I know. I don’t particularly like mayo, but the craving would not subside. I bought some burgers from work, and I knew some fresh mayo would add a nice touch. I made a traditional mayo seasoned with lemon pepper. The problem is that there is…

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What To Do With Leftover Ravioli Filling 2.0

If I had to guess, I would say there have been a lot of people making ravioli from scratch during Covid lockdown. A post I wrote way back in the early stages of this blog has been blowing up lately. Yes, I am talking about my post on what to do with leftover ravioli filling.…

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That Creme Anglaise Life

During quarantine, I have been baking quite a bit. Since I was mostly chilling at home, I figured I could give myself some pastry practice. I’ve made scones, cupcakes, cakes, and more. I mostly baked to work through the stress of this difficult time, making myself feel better with a little sugar. I recently reached…

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Oh For The Love Of Tacos!

I often proclaim that mac and cheese is my favorite dish, but if I could only eat one thing for the rest of my life, I would easily choose tacos. There are so many variations, fillings, garnishes, etc. I could never get bored of eating tacos. I am a taco lover for life. Now, I…

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Quarantine Cooking – Vegetable Stock

Do you ever cook with fresh vegetables? Do you have freezer space for one gallon-size bag? If you answered yes to both of these questions, then you could be making your own stock. Ever since I went to the culinary certificate program, I am vehemently opposed to store-bought stocks. The reason being is salt. They…

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Cooking Up Culture

Part of my new job as a graduate assistant for Culinary Arts is assisting with our hands-on classes. Our department holds cooking classes for kids aged 8-17, called “Cooking Up Culture.” We are hosting two classes this term, and the first one was last weekend with Irene Li of Mei Mei. Last semester, I had…

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James Beard Food Waste Event

I am about a month into my second semester of grad school. I’m taking Food & Gender and Anthropology of Food as my classes. I also was hired as a graduate assistant for Culinary Arts. This is so exciting for me because it means I get to spend more time in the BU Kitchen. So,…

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Culinary Arts Graduation

For those of you who have been following my journey during the Culinary Arts program, thank you! I do apologize for failing to finish my weekly updates, but I do appreciate all the support I’ve received. This class was seriously the time of my life. I learned so much, but I had a blast while…

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