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An ongoing exploration of taste.

Flank Steak Fajitas

If I were to ever own my own restaurant or start a food truck it would hands down be in the genre of Mexican food. I absolutely love to eat all things Mexican – guacamole, tortillas, fajitas, tacos, burritos– and I love to cook all things Mexican. Good Mexican food has an emphasis on fresh produce, succulent meats, and always the perfect tortilla-like vehicle to get those previous ingredients into your mouth. I personally love a soft flour tortilla, but if you’re gluten free try corn tortillas. Fajitas are a great dish to make because they’re quick to cook (almost like the stir fry of the Mexican world), they’re flavorful, and incredibly satisfying. You’ll notice in this recipe I measured out my marinade on a scale in grams (how very culinary school of me) – I only did this because I have come up with he perfect marinade that was ...

Miso Glazed Chilean Sea Bass

One of my favorite hot dishes served at the famous Nobu restaurant is their Miso Glazed Black Cod. I happen to love miso in all forms, but this dish really makes it shine. The combination of the sweet miso and the salty fish makes this dish addictive. Since I am not a huge cod fan (unless it’s for fish n chips), I wanted to try recreating Nobu’s famous dish with Chilean Sea Bass. I love the skin on a Chilean Sea Bass – especially when you crisp it up well under a broiler or by searing it. This is a super easy recipe that will definitely wow your guests.

Balsamic Glazed Filet Mignon

I grew up eating steak and eating it the “correct” way, which translates to eating it still ‘mooing’ aka rare aka black and blue aka cut off it’s horns, wipe it’s a** and put it on the plate. I am very serious about the doneness of my steak, and try to constantly covert all whom I cook for to come to the dark [red] side. One of the best cuts of steak to eat rare is a exceptional piece of filet mignon. It is a complete melt in your mouth situation that is unparalleled in any other realm of the meat world (with exceptions of Wagyu or Kobe – but until I hit the lottery, there will be none of that on a random Wednesday night). I am usually a purest when it comes to my steak – I like it seared with salt and pepper, and finished in the ...

Mexican Sweet Corn Dip with Homemade Chips

Tonight, my husband and I are going over to our friend’s apartment downtown for dinner and I wanted to bring a delicious appetizer that wouldn’t be too filling to eat before the main event. Recently I have been buying fresh corn on the cob and they have been beautiful! The corn has been bright yellow, and super sweet. I have been using it in everything from quinoa, to chili or just making it plain sauteed with a little butter and salt– so today I wanted to feature this incredible ingredient in a fun Mexican style dip with Homemade Tortilla chips. I have been making my own tortilla chips lately as well because I like to be able to control the salt content on my chips. It is so easy and quick to make your own chips, not to mention, so much cheaper! All you need are corn tortillas (I like ...

Tate's Copycat Chocolate Chip Cookies

My husband is one of those guys who can eat anything and everything and never gains weight – an affliction I wish I could have been blessed with, but I digress. He usually eats quite healthy but over the past few years I have figured out his major weakness: A good chocolate chip cookie. I usually try to have a homemade baked good made at all times for us to nosh on, but with a busy work schedule, and my hatred for baking, sometimes I fall short – feel free to put me at the top of the ‘Worst Wives List’. So recently with such a busy schedule, instead of making cookies, I’ve been ordering him Tate’s Chocolate Chip Cookies. For those of you who have never tried a Tate’s cookie, stop reading, and go buy some immediately. I must admit, there’s something about the taste and texture of these ...

Almond & Coconut Granola

I have a total weakness when it comes to cereal. If on the off chance, we have a box of cereal in the house, I will completely annihilate the entire box in less than 24 hours. And granola is no exception. My main argument with premade, boxed/packaged granola is that it never has the kind of flavors or ingredients I want, so I decided to make a batch of my own, customized to my flavor profile. This granola has oats, nuts, and coconut, and is made without any processed sugars. It has just the right hint of sweet and salty, and a great combination of textures (one of the most important aspects of a good granola, in my opinion). If you’ve ever purchased premade granola in a store before, you know how expensive it can be – I mean $5 for 2 cups of granola hardly seems logical… With this ...

Sara Bojarski, Founder & Chef