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Daniel Flores

@bachelor.chow

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Cooking for one takes some time and effort, but I like to think I'm worth it.

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My 3rd Filipino-french recipe: Pancit Niçoise. It's a Filipino staple of pancit (Filipino version of lo mein), and a lot of elements from a usual salad niçoise. taken in Hell's Kitchen by @bachelor.chow

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5 years ago

My Filipino take on the classic French coq au vin. I think I got it down now. The sauce is down to almost a glaze consistency and it has just a bit of sweetness and tang that should come from a chicken adobo taken in Hell's Kitchen by @bachelor.chow

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5 years ago

Today, everyone was learning how to make traditional carbonara, so I decided to have a little fun with it taken in Washington Heights by @bachelor.chow

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6 years ago

French onion soup gratinée in a latte cup taken in Washington Heights by @bachelor.chow

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2 years ago

My first attempt at making tarte tatin. Though I definitely burned the sugar when making the caramel the first time around. For the apples, I used winesap apples from Dr. Davies Farm, up in Congers, NY, right across the Hudson from Tarry Town. For the pastry, I used store-bought puff pastry. taken in Washington Heights by @bachelor.chow

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2 years ago

I saw The Menu about a week and a half ago, and I've been craving a good cheeseburger since.
I followed the movie a bit with the thinly sliced onion smashed into the beef Oklahoma onion burger-style, but it my own spin with In-N-Out spread and I put a thin slice of mind cheddar under white American because they'd melt so well together.
I also forgot to get dill pickle chips, so I sliced some cornichons instead. taken in Hell's Kitchen by @bachelor.chow

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4 years ago

When you feel like making a pizza on the way home from band practice, but you forget to buy meat taken in Hell's Kitchen by @bachelor.chow

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4 years ago

Sometimes pasta is just an excuse for garlic bread and to make use of a really good baguette taken in Hell's Kitchen by @bachelor.chow

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4 years ago

Pickled red onions is good on everything, especially carbonara taken in Hell's Kitchen by @bachelor.chow

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4 years ago

A cavatappi cacio e pepe works really well. I know pickled red onions go well with pretty much everything, but it goes surprisingly well with basil. taken in Hell's Kitchen by @bachelor.chow

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4 years ago

I have to remind myself that when my parsley is about to turn, chimichurri is so easy to make and very delicious. Also, fried romaine in the steak fond is super good. taken in Hell's Kitchen by @bachelor.chow

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4 years ago

Had to make a burger for the Memorial Day weekend and official start of summer. Also, remember to drink water because it's hot out there. taken in Hell's Kitchen by @bachelor.chow

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4 years ago