🍽️ Recipe Collection

🍪 Classic Chocolate Chip Cookies

Soft, chewy chocolate chip cookies with the perfect balance of crispy edges and tender centers. Made with brown butter for extra flavor depth.

Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
24 cookies
⭐⭐⭐⭐⭐ 4.8/5 (127 reviews)

Ingredients

  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups chocolate chips

Instructions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add vanilla extract.
  5. Gradually mix in the flour mixture until just combined. Fold in chocolate chips.
  6. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  7. Bake for 9-12 minutes or until edges are golden brown. Cool on baking sheet for 5 minutes before transferring to wire rack.

🍚 Creamy Mushroom Risotto

Rich and creamy mushroom risotto made with arborio rice, mixed mushrooms, and parmesan cheese. A comforting Italian classic that's perfect for dinner.

Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4 servings
⭐⭐⭐⭐⭐ 4.6/5 (89 reviews)

Ingredients

  • 1½ cups arborio rice
  • 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
  • 6 cups warm vegetable or chicken broth
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup dry white wine
  • 1 cup freshly grated Parmesan cheese
  • 3 tbsp butter
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat broth in a saucepan and keep warm over low heat.
  2. In a large skillet, heat 1 tbsp olive oil and sauté mushrooms until golden. Season with salt and pepper. Set aside.
  3. In a heavy-bottomed pan, heat remaining oil and 1 tbsp butter. Sauté onion until translucent, about 3 minutes.
  4. Add garlic and rice, stirring to coat grains with oil. Cook for 2 minutes until rice is lightly toasted.
  5. Pour in wine and stir until absorbed. Add warm broth one ladle at a time, stirring constantly until absorbed before adding more.
  6. Continue for 18-20 minutes until rice is creamy and al dente. Stir in mushrooms, remaining butter, and Parmesan.
  7. Season with salt and pepper. Serve immediately garnished with parsley and extra Parmesan.

🥩 Classic Beef Wellington with Mushroom Duxelles

An elegant Beef Wellington featuring tender beef tenderloin wrapped in mushroom duxelles and flaky puff pastry. This sophisticated dish requires multiple preparation stages but delivers restaurant-quality results.

Prep Time
45 min
Cook Time
40 min
Total Time
2h 30min
Servings
6 servings
⭐⭐⭐⭐⭐ 4.9/5 (234 reviews)

Ingredients

  • 2 lbs beef tenderloin, trimmed
  • 1 lb puff pastry, thawed
  • 1½ lbs mixed mushrooms (cremini, shiitake, portobello)
  • 6 slices prosciutto
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 2 tbsp butter
  • ¼ cup dry white wine
  • 2 tbsp fresh thyme
  • 2 tbsp fresh parsley
  • 2 egg yolks, beaten
  • Salt and black pepper to taste
  • Flaky sea salt for finishing

Instructions

🥩 Preparing the Beef Tenderloin

  1. Season the beef tenderloin generously with salt and pepper on all sides. Let it come to room temperature for 30 minutes.
  2. Heat olive oil in a large skillet over high heat. Sear the beef for 2-3 minutes on each side until golden brown all over.
  3. Remove from heat and brush all sides of the beef with Dijon mustard. Set aside to cool completely.

🍄 Making the Mushroom Duxelles

  1. Finely chop all mushrooms in a food processor until they resemble coarse breadcrumbs. Work in batches if necessary.
  2. Heat butter in a large skillet over medium heat. Add minced shallots and garlic, cook until fragrant, about 2 minutes.
  3. Add chopped mushrooms, thyme, and parsley. Cook over medium-high heat, stirring frequently, until all liquid has evaporated and mixture is dry, about 15-20 minutes.
  4. Add white wine and cook until absorbed. Season with salt and pepper. Cool completely before using.

🥐 Assembly and Baking

  1. Lay plastic wrap on a work surface. Arrange prosciutto slices in overlapping pattern, creating a rectangle large enough to wrap the beef.
  2. Spread cooled mushroom duxelles evenly over the prosciutto, leaving a 1-inch border.
  3. Place the cooled beef at one end and tightly roll using the plastic wrap to help. Twist ends to seal and refrigerate for 30 minutes.
  4. Roll out puff pastry on a floured surface to accommodate the beef roll. Remove plastic wrap from beef and place on pastry.
  5. Brush pastry edges with beaten egg yolk. Wrap beef tightly, sealing seam and ends. Place seam-side down on parchment-lined baking sheet.
  6. Brush entire surface with egg wash, score decorative pattern if desired, and sprinkle with flaky sea salt. Refrigerate for 15 minutes.
  7. Preheat oven to 425°F (220°C). Bake for 25-30 minutes until pastry is golden brown and internal temperature reaches 125°F for medium-rare. Rest for 10 minutes before slicing.