Just a nerd who likes to cook

Dinner Items

Cooking with Awesome: Sautéed Onions and Mushroom Alfredo over Fresh Fettuccine

I love making this dish. It’s just so good. It’s actually been dubbed “crack pasta” by some of my friends because once you start eating it it’s hard to stop! I made a variation of this for the Real Women of Philadelphia challenge, and that sauce turned out really well too – the cream cheese made the alfredo rich and thick.


  • 1 pound fresh fettuccini (if you use dried pasta for this… the dish will suffer greatly)
  • 1 large sweet onion, julienned
  • 2 tablespoons unsalted butter
  • pinch of kosher salt
  • 2 cloves of garlic, minced
  • 2 cups Shitake mushrooms, washed and sliced
  • 1 tbsp minced fresh sage
  • 1/4 tsp cumin seeds
  • 1 cup of grated parmesan cheese
  • 1/4 cup half and half
  • 2 tablespoons extra virgin olive oil
  • pepper to taste
  • White truffle oil (optional)


  1. Melt butter in a large sauce pan over medium-low heat and add onions and salt to sweat.
  2. Caramelize onions by stirring once every 10 minutes for 40 minutes
  3. Add the garlic and sauté for 3 minute.
  4. Add mushrooms, sage and cumin. Cook until mushrooms become tender, about 5 minutes.
  5. Pour cheese over the veggies until it’s melted, then add the half and half to create the sauce. Add pepper to taste.
  6. Pour olive oil over freshly boiled fettuccine and toss. Plate noodles and add alfredo sauce. Top with white truffle oil and some grated parmesan. Enjoy with a good white wine.

Cooking with Awesome: Chili

Hello little chefs!

My friends agree, this chili is pretty damn amazing. The first batch I ever made was dubbed “Farmers Market Chili” due to the fact that I bought all the ingredients, chili power and all, at the Ferry Building famers market. I’d like to think that the thing that sets this chili apart from other chili’s I’ve tried is that fact that it contains copious amount of actual chili’s. Well, and the huge bottle of Chimay. I will never forget that day – my friends Eris and I spend most of the afternoon drinking mimosa’s and roasting peppers over my gas stove. And that’s how I’d recommend making this batch – with an awesome friend, drinking, and giggling.

The more I cook, the more I realize all my recipes include booze. I swear to god I’m not an alcoholic.


  • 3 pounds of top sirloin beef, chopped into cubs and dried with a paper towel
  • 1 large sweet onion
  • Large pinch of salt
  • 4 colves of garlic, minced
  • 3-4 bell peppers
  • 6 mild chili peppers, like Poblano’s, Hatch’s and Anaheim’s.
  • 1 can of beans (Kindey, black, or pinto)
  • 1 large can stewed tomatos, diced
  • 1 can of tomato paste
  • 2 tbsp oregano
  • 1 tbsp paprika
  • 1 tbsp cumin seeds
  • 1 tsp cinnamon
  • 2 oz dark chocolate
  • 20oz of high quality beer (Chimay recommended)
  • 1 packet of chili power

The heat – leave out for a mild chili

  • 2-5 Jalapenos or Chipotle peppers
  • 2-5 Serrano peppers
  • 1 tsp Cayenne pepper


  1. Cut the beef into bite size cubes then pat dry with a paper towel.
  2. In a large soup pot, add a tablespoon of oil and brown the meat in batches. Set aside.
  3. Chop the sweet onion and place in the soup pot over med-low heat. Add a large pinch of salt, and stir once every 10 minutes for 40 minutes to caramelize the onions
  4. In a large skillet, add a tablespoon of oil and pan fry all the peppers in batches until they are darkened. Chop (leave out the seeds for a milder chili) and set aside.
  5. Once the onions are done, add the garlic and cook for another 3 minutes
  6. Then add the meat, chili’s, and all the spices. Stir well.
  7. Add in the canned tomatoes, beans, tomato paste, chocolate, chili powder and beer. Stir well. Cover and let simmer over low heat for 2 hours.
  8. If you are making the spicy version, add the jalapenos, chipotle’s, serrano’s and cayenne pepper 30 minutes before serving.
  9. Top with a dolop of sour cream, cheese, cilantro and avocado. Serve with a nice, cold beer and enjoy!