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Allyson Wood
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My Very Second Souffle'
Aaron calls it a "Soo-fuf-ful". He's so funny. Shout out to my girl, Ani, who got me the cookbook (Happy Cooking, Giada De Laurentiis) that inspired me to give this one a whirl. Also, thank you to Aaron, who supplied the copper bowls, without which this din...

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Salmon En Croute
This was an interesting adventure: I'm not what most people call a "fish person". Fish is smelly, scaley, and tastes, well... fish-y. However, I have had an occasional bite of salmon a couple times in my life and the experience wasn't altogether awful. So, ...

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Scottish "Raison" Scones
...personally, raisins are not my favorite. I know many would disagree with me, however I think raisins have no place in baked goods. blech. So i substituted the assigned recipe with chocolate chucks.  This week's assignment was "Scones and Coffee". It was ...

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I love Happy Accidents
I planned to make Ina Garten's Summer Garden Pasta for dinner the other night. What ended up on our plates, was a delicious and flavorful twist on the original recipe, that I can now call my own.  Again, this was one time I just tossed in a bit of this and ...

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What I learned about bread...
...is that you really can't stop learning about it. Bread is like cooking, as ballet is to dancing. This is where you learn all the basics of chemical reactions in the kitchen. I've decided that once you've mastered bread, you can make ANYTHING!  I learned ...

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Buttermilk Pancakes with Peach Raspberry Compote
Mmmmm... that FRUIT! I love the flavor combination of peaches and raspberries. So when I saw that this week's MIT assignment had a compote in the recipe, I knew that the pancakes would be the canvas for mopping up my favorite part of a pancake: The sweet st...

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Empanadas de Rosario
A couple weeks ago, my sister-in-law, Caiti, her husband, KC, and their sweet baby girl, Kaycee Jo, all came to visit. While they were here, I thought it might be fun to make emapanadas with KC. He served a two-year mission in Rosario, Argentina, where my a...

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Unsweetened vs. Dutch
This week I learned lots about chocolate. As it is a favorite of mine, there really wasn't much that I read, which I didn't already know. HOWEVER - I did finally learn what the difference is, between all natural, unsweetened cocoa powder, and Dutch process ...

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My Guac actually stayed green!
So this week in my MIT course in Kitchen Chemistry, I just learned a lot about avocados: the basics of their cellular/molecular structure, why they turn brown so quickly, and how to prevent that chemical reaction. So last night, I put it all into practice w...

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Under Construction...
Caprese Bites Also to come My Discoveries as I complete the MIT (Yes, that MIT) Open Course on Kitchen Chemistry.  Next time on Fudgin' It with Ally:  Guacamole, Salsa and Tortillas.
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