Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
With the new years and decade just around the corner, it’s about damn time Katie and I started a joint food blog. After over two and a half years since we’ve left the dorms at BU, we’ve remained busy in our respective kitchens sharing stories of failed meringues, unevenly baked cupcakes and clogged kitchen sinks. Our story actually goes back further to the beginning of freshman year where Katie slowly molded me into the culinary obsessed person I am today. Long hours of studying in front of Food Network turned into delivery from the many non-reputable Chinese takeout joints around campus and evolved to sushi hunting around Boston. Junior and senior year gave us our first kitchens and allowed us to feed roommates and for Katie to throw parties with fish and steak tacos, bulgogi, sushi, cupcakes and countless punch bowls with extra splashes of vodka when no one was looking.
Learning the hard way that Lucky Wah is not the key to collegiate success
Fast forward to the present and you’ll find two code monkeys looking for something new to challenge and inspire themselves. Enter Cafe Boulud Cookbook where pan seared chicken breasts and steaks become pate and calf liver. I’ll be the first to admit fear as beads of sweat formed on my forehead while going recipes with words that I can’t pronounce. However, this isn’t going to stop us from getting some hands on experience with French techniques and ingredients. Our victories will be Spartan yelling worthy. Our failures will be stomach wrenching.
This blog will be a healthy mix of recipe reviews and commentary, food news and hopefully provide some insight on what goes on in the minds of big dreamers. This will be a stepping stone to something greater and something to look back on fondly when we are critiquing turkey on white bread with a side of cucumber salad and naked baked potato at our assisted living communities. I’ll be starting things off with Onion Soup with Braised Beef Shank.