Cooking Basics..Everything you need to know about cooking

First of all, today’s 9/11. 9/11 is such a sad and special day for me. I didn’t lose anybody I know, thank God, but I know so many innocent people were attacked today, 9 years ago. Take a second, watch some videos on 9/11, and you will really realize how sad it is. I live in DC, and on my way to school, I pass the Pentagon everyday. Today I had a soccer game, and passed the Pentagon, and I think I may have shed a tear or two. It was beautiful seeing all of the flags today. I think DC and New York were the places to be today, to pay tribute to 9/11 and all of the victims.

Anyways, on a lighter note, this week I made Mongolian Beef, I got the recipe from I really love this recipe, it’s fairly quick, and very easy. Serve it on top of rice and voila, a wonderful meal.

Can I tell you guys something? I really, really, hate that I am such a terrible food photographer. I look at all these fab websites’ food photos, and then I look at mine and feel really bad. Sorry, about that. I hope I can improve for you guys! 🙂

Mongolian Beef

You Will Need:

– 1 cup soy sauce

– 1/2 cup water

– 1 lb flank steak, cut into thin strips

– a dash of red pepper flakes

– 1 bunch green onions, thinly sliced

– 2 tablespoons minced ginger

– 2 tsp minced garlic

– scant 3/4 cup brown sugar (it’s a sweet dish, cut the sugar down a little if it’s too much for you)

–  1 1/2 tsp sesame oil

– 1/4 cup cornstarch

– canola oil


1. Coat flank steak strips with cornstarch for 10 minutes.

2. Heat sesame oil. Add in ginger and garlic, and cook on medium low heat for about 2 minutes, or until translucent.

3.  Turn heat down, and quickly add in soy sauce and water.

4. Add in red pepper flakes, and put heat on medium. Let come to a boil, and cook for 2 minutes. It should look slightly thickened.

5. Heat oil (enough to coat the meat)  in a wok. Add in flank steak pieces, and cook for 2 1/2 minutes (don’t worry about cooking it totally through, it will cook a little longer with the sauce.)

6. On a paper plate, place paper towels, and take off the grease from steak. Pour the oil out of the pan.

7. Pour the sauce into the wok, and gently stir in green onions. Let simmer for 5 minutes.

8. Serve over rice.

This is officially one of my favorite recipes. It’s one that would be featured on Rachel Ray’s “30 Minute Meals” Thanks for reading, and have an amazing week:)


This weekend, I decided it would be nice to bake something special since I am going away to camp for 5 days tomorrow ! I will be gone for a week but I pinky promise to make something amazingly awesome when I get back! Also, guess what? When I get back I plan on submitting a video to the Wendy Williams Show so I could be on cooking for Wendy! 🙂 Anyway, on to the bagels. They were amazing fresh out of the oven with a little bit of butter. Let’s just say, I will be making them again! This is my own recipe, so if you do use this recipe on your blog or somewhere, please credit me! 🙂

Homemade Asiago and Chive Bagels

Yields 5 large bagels or 10 mini bagels (I did some large and same mini)

You Will Need:
– 3 1/2 cups bread flour, plus extra for dusting your surface

– 1 1/2 cups water for dough

– 3/4 cup warm (not boiling, or this will kill the yeast) water for yeast mixture

– 1/2 cup asiago cheese, shredded

– 1/4 cup finely chopped chives

– 1 tsp garlic salt

– 1 tsp sugar

– egg wash (1 egg + 1 tsp water)


1. Combine the 1/4 cup warm water with yeast and sugar, mix and let sit for 5 minutes.

2. In a large bowl combine bread flour,  1 1/2 cups water, yeast mixture, Asiago cheese, and chives, making sure to blend everything in.

3. Divide dough into 5 pieces. Let rise, covered, for 10 minutes.

4. Preheat oven to 425 degrees.

5. For mini bagels: Divide ball in half. Once each piece is in a nice ball, poke your finger through the circle and stretch it out a little. In the pic below, its not really close up so you can’t really see the holes.

6. Boil some water (enough to hold at least 3 mini bagels or 2 full size-ones) and add in bagels. Boil for 1 minute.

7. Put on a greased pan, brush with egg wash, and bake for about 15-20 minutes, or until golden brown!

Hey guys! Last time I was on here I promised to post everyday! Sorry, sorry, sorry! I don’t think I even told you guys about my petetion, please sign! I am trying to get a show on OWN (Oprah Winfrey Network). I applied, but I was too young to submit my form *sigh*. So please do your part and sign the petetion! I know, it asks for your address, you can just go head and make up one!

I edited Giada de Laurentis’ recipe for chocolate chip mascrapone cupcakes. Sounds delish, doesn’t it? It was 🙂 Tastes just like the ones at Georgetown Cupcake! YUM! It’s super chocolatey, and taste amazingg!

There’s the picture I took, not the prettiest cupcake on the planet, but who cares, IT TASTES GOOD!!! 🙂

Chocolate Ganache Cupcakes

Makes about 25-26 cupcakes

You Will Need:

For Cupcakes:
– 1/2 cup mascrapone cheese (room temp)

– 5 ounces bittersweet chocolate

– 1 cup water

– 1 tsp salt

– 3 cups flour

– 1/2 tsp baking powder

– 1 tsp baking soda

– 3 large eggs

– 1 cup vegetable oil

–  2 1/4 cups granulated white sugar

-1 tsp vanilla extract

– 1 cup chocolate chips

For ganache:
 – 2/3 cup heavy cream

– 1 cup chocolate chips


1. Preheat oven to 325 Degrees F.

2. In a small saucepan, add 1 cup water, and 5 oz of chopped bittersweet chocolate, over meduim heat. Let cook until chocolate is melted, and there are no chocolate chunks. Now stir in mascrapone cheese, and whisk together until mixture is well blended.

3. In a seperate bowl whisk together flour, salt, baking powder,chocolate chips, and baking soda.

4. In a large bowl (the whole batter will be in this bowl, so make sure the bowl is pretty big) whisk together sugar, vanilla, eggs, and vegetable oil until smooth, and there are no lumps. Now stir in chocolate-mascrapone mixture.

5. Now add in flour mixture (in three batches, so everything is well combined).

6. Using an ice cream scoop, fill batter into cupcake liners about 3/4 full (remeber, the batter will rise!). Place in oven and bake for about 20 minutes (check on it when it has been baking for 15 minutes, it may be done) or until a toothpick or fork comes out clean. Let cool for about 1 hour.

7. For ganache: Heat cream with vanilla. You want to HEAT the cream, not boil it. You know it is done when little bubbles appear on the rim of the pan. Now pour cream mixture on the chocolate chips. LET SIT FOR ABOUT 30 SECONDS, BEFORE COMBINING. Now using a fork, gently whisk mixture.

8. When mixture has cooled for about 5 minutes, using a spoon, gently glaze the cupcake with ganache (just use enough to coat the entire cupcake.) Let the cupcakes set in the fridge for about 20 minutes.

9. Bon appetit!

Enjoy! And remeber please sign!!


{April 20, 2010}   Untitled

Today is a Monday and I am happy for a couple of reasons. The first reason is people have actually been looking at the site! The second reason is I’m just happy! 🙂 My mom has told me I should write a letter to my favorite chefs and Oprah telling them about myself in hopes for my own cooking show. Wouldn’t that be awesome if I had a cooking show?  I love being happy and I love when other people are happy. I will try to make carbonara this week so look out for that recipe! Until next time.

et cetera