Drew Tyler
@drewtyler.bsky.social
Cook. Builder. Software engineer. Game dev.
Curious
Curious
Extra thick French toast. Basically half a loaf of brioche, soaked in cream, cinnamon and eggs, fried on each side then baked at 325 for a bit until smelling delicious.
Topped with fresh whip, strawberries, Nutella + pb + coconut cream sauce, and candied habanero cinnamon peaches.
#cooking 🍽️
Topped with fresh whip, strawberries, Nutella + pb + coconut cream sauce, and candied habanero cinnamon peaches.
#cooking 🍽️
December 15, 2024 at 9:54 PM
Extra thick French toast. Basically half a loaf of brioche, soaked in cream, cinnamon and eggs, fried on each side then baked at 325 for a bit until smelling delicious.
Topped with fresh whip, strawberries, Nutella + pb + coconut cream sauce, and candied habanero cinnamon peaches.
#cooking 🍽️
Topped with fresh whip, strawberries, Nutella + pb + coconut cream sauce, and candied habanero cinnamon peaches.
#cooking 🍽️
Apple and Swiss chard galette.
The dough is basically a savory pie dough (pate brisee) with whole wheat flour and butter. Chilled and rolled out, covered with some flash sautéed apple and chard (high heat for flavor, the cooking happens in the oven), folded, parm, pepper, perfect.
#cooking 🍽️
The dough is basically a savory pie dough (pate brisee) with whole wheat flour and butter. Chilled and rolled out, covered with some flash sautéed apple and chard (high heat for flavor, the cooking happens in the oven), folded, parm, pepper, perfect.
#cooking 🍽️
December 11, 2024 at 1:02 AM
Apple and Swiss chard galette.
The dough is basically a savory pie dough (pate brisee) with whole wheat flour and butter. Chilled and rolled out, covered with some flash sautéed apple and chard (high heat for flavor, the cooking happens in the oven), folded, parm, pepper, perfect.
#cooking 🍽️
The dough is basically a savory pie dough (pate brisee) with whole wheat flour and butter. Chilled and rolled out, covered with some flash sautéed apple and chard (high heat for flavor, the cooking happens in the oven), folded, parm, pepper, perfect.
#cooking 🍽️
Salmon ‘sushi’ bake.
Made a batch of sushi rice (rice + salt, sugar, rice vinegar) and topped with basically tuna salad but with canned salmon (mayo, sriracha, salt, spices).
Baked at 375 til browned then topped with sriracha, furikake, soy sauce, green onion and sesame seeds.
#cooking 🍽️
Made a batch of sushi rice (rice + salt, sugar, rice vinegar) and topped with basically tuna salad but with canned salmon (mayo, sriracha, salt, spices).
Baked at 375 til browned then topped with sriracha, furikake, soy sauce, green onion and sesame seeds.
#cooking 🍽️
December 7, 2024 at 3:14 PM
Salmon ‘sushi’ bake.
Made a batch of sushi rice (rice + salt, sugar, rice vinegar) and topped with basically tuna salad but with canned salmon (mayo, sriracha, salt, spices).
Baked at 375 til browned then topped with sriracha, furikake, soy sauce, green onion and sesame seeds.
#cooking 🍽️
Made a batch of sushi rice (rice + salt, sugar, rice vinegar) and topped with basically tuna salad but with canned salmon (mayo, sriracha, salt, spices).
Baked at 375 til browned then topped with sriracha, furikake, soy sauce, green onion and sesame seeds.
#cooking 🍽️
Inspo for tomorrow: French bread stuffing.
Take fresh bread, toss with salt and oil and toast at 375 until crouton-like. Mix with sautéed onion, celery, mushroom and 3-4c broth.
Bake at 350 for 30m, crank to 400 to get the top crispy again before serving.
#cooking #thanksgiving 🍽️
Take fresh bread, toss with salt and oil and toast at 375 until crouton-like. Mix with sautéed onion, celery, mushroom and 3-4c broth.
Bake at 350 for 30m, crank to 400 to get the top crispy again before serving.
#cooking #thanksgiving 🍽️
November 27, 2024 at 1:29 PM
Inspo for tomorrow: French bread stuffing.
Take fresh bread, toss with salt and oil and toast at 375 until crouton-like. Mix with sautéed onion, celery, mushroom and 3-4c broth.
Bake at 350 for 30m, crank to 400 to get the top crispy again before serving.
#cooking #thanksgiving 🍽️
Take fresh bread, toss with salt and oil and toast at 375 until crouton-like. Mix with sautéed onion, celery, mushroom and 3-4c broth.
Bake at 350 for 30m, crank to 400 to get the top crispy again before serving.
#cooking #thanksgiving 🍽️
Super cheesy hashbrown breakfast casserole.
2# frozen hash browns
9 eggs
Protein (this was impossible sausage)
Cheese soup (onion, garlic, mushroom, bay leaf, stock, simmer for a while then slowly add a TON of cheese to melt)
Mix, bake at 325 until bubbly, crank to 375 to brown.
🍽️ #cooking
2# frozen hash browns
9 eggs
Protein (this was impossible sausage)
Cheese soup (onion, garlic, mushroom, bay leaf, stock, simmer for a while then slowly add a TON of cheese to melt)
Mix, bake at 325 until bubbly, crank to 375 to brown.
🍽️ #cooking
November 19, 2024 at 7:28 PM
Super cheesy hashbrown breakfast casserole.
2# frozen hash browns
9 eggs
Protein (this was impossible sausage)
Cheese soup (onion, garlic, mushroom, bay leaf, stock, simmer for a while then slowly add a TON of cheese to melt)
Mix, bake at 325 until bubbly, crank to 375 to brown.
🍽️ #cooking
2# frozen hash browns
9 eggs
Protein (this was impossible sausage)
Cheese soup (onion, garlic, mushroom, bay leaf, stock, simmer for a while then slowly add a TON of cheese to melt)
Mix, bake at 325 until bubbly, crank to 375 to brown.
🍽️ #cooking
Recent dinner. Pork belly. Collards. Ombré gratin.
Actually cooked the pork belly straight from frozen. Drilled a hole and put in a thermometer. Magical, so easy.
🍽️ #cooking
Actually cooked the pork belly straight from frozen. Drilled a hole and put in a thermometer. Magical, so easy.
🍽️ #cooking
November 17, 2024 at 2:04 AM
Recent dinner. Pork belly. Collards. Ombré gratin.
Actually cooked the pork belly straight from frozen. Drilled a hole and put in a thermometer. Magical, so easy.
🍽️ #cooking
Actually cooked the pork belly straight from frozen. Drilled a hole and put in a thermometer. Magical, so easy.
🍽️ #cooking
November 13, 2024 at 8:24 PM
Took a stab at the NYT Cooking Ombre Gratin. Turned out delicious.
Tip: soak your sliced beets in cold water while you slice the other tubers to keep their color from bleeding in the dish.
Tip: soak your sliced beets in cold water while you slice the other tubers to keep their color from bleeding in the dish.
November 12, 2024 at 10:08 PM
Took a stab at the NYT Cooking Ombre Gratin. Turned out delicious.
Tip: soak your sliced beets in cold water while you slice the other tubers to keep their color from bleeding in the dish.
Tip: soak your sliced beets in cold water while you slice the other tubers to keep their color from bleeding in the dish.