https://linktr.ee/cookathomedad

Cook at home dad, Geneva, IL (2024)

11/21/2024

Baked Faroe island salmon on a bed of creamy Cajun spaghetti squash with a fresh green salad. I definitely find myself craving this meal often. The salmon blended perfectly with the spicy, creamy texture of the spaghetti squash and the crunch of the salad was a nice addition. I need to make this again!
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Don’t diet. Eat real food.

11/14/2024

Sourdough update no. 236

You guys! I am starting to get a handle on this scoring thing!! It’s kind of crazy to think that I have been baking sourdough for a little over 2 years now and my bakes have evolved a crazy amount in that time. Baking sourdough is a test in a lot of ways but most of all it is a test in patience. You really have to be patient and believe with every little tweak you’ll be closer to that ideal bake. I won’t say perfect, because what’s perfect? Nothing really.

My loaves have come a long way but they are for sure not perfect and I know there are many more improvements I can make. That being said I am very happy where I am at right now and so are my friends and family❤️. Sourdough is medicine and every time I take a bite I know I am doing wonders for my gut health. Tomorrow is another bake day and I can’t wait to see what Milton and I will create 🙌. Each loaf is carved with my excellent bread knife from link in my bio. Use discount code; COOKATHOMEDAD for 15% off! And remember…
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Don’t diet. Eat real food.

11/05/2024

Guys… HELP! I can’t stop roasting squash!! I’m obsessed and the smaller gourds you see pictured, the ones that look like mini butternut squash. Those are honey nut squash and they are amazing! They are so sweet and tasty, you can just eat them directly out of the gourd without needing to add anything 🙌. Delicious!

Lately I’ve made sourdough pumpkin swirl, protein cookies and soup with my squash. I have enough this time around for 2 recipes. One will for sure be protein cookies, but what should I do for the last recipe? Any ideas?? Let me know in the comments.

All of the beautiful gourds you see pictured here came from also known as “the greatest place on earth 🌎 “. Huge shout out to Marc and Louise for the amazing harvests this year🙏❤️. And remember guys…
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Don’t diet. Eat real food.

10/30/2024

Sourdough update 👍

Pictured above 4 loaves. 2 baked with an ice cube added to the pot just before covering and baking, and 2 WITHOUT an ice cube added to the pan before baking. Can you tell which are which? I think I’m definitely a fan of the ice cube added loaves 👍. The loaves themselves were fluffier, with great bursts and awesome rise. It almost looks like I brushed them with an egg wash. The crust is so delicious😍.
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Don’t diet. Eat real food.

10/22/2024

BROWN BUTTER!!!! I might be a bit over the top excited here, but seriously I am loving these flavor combinations lately.

Pictures here we have fresh sage and asparagus sauteed in a brown butter sauce with garlic, onion, fermented garlic, pepper and red crushed chilis. All mixed together with the most flavorful little pumpkin gnocchis, so many fun fall flavors coming together to create a truly unique experience. This dish is savory, sweet, nutty with the perfect hint of heat 🔥. What’s perfect for sopping up a little extra brown butter sauce?? Fresh sliced sourdough 😍.

Have you ever made a brown butter sauce? If so what did you pair it with? Follow for more simple and tasty home cooked meals like this one 👍👍
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Don’t diet. Eat real food.

10/17/2024

Meet my newest creation… the pumpkin swirl sourdough loaf😍🎃😍

I wasn’t exactly sure how this was going to go down as I’ve only ever made your standard sourdough loaves. But this was definitely a success🙌🙌. Next time I probably would not uses walnuts in my filling as I feel like they made it to easy to tear the dough. But even with that complication I was happy with how this baked up and the flavor!!! Oh man the flavor you guys!! Also… the smell!!! The smell in our house while this was baking was amazing😍😍. Is there a candle for that??? If not there absolutely should be!

Follow for more sourdough adventures like this one!! Can’t promise they will all be successful but they will be fun 👍👍. This loaf was made with the pumpkin puree from and carved with my bread knife from
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Don’t diet. Eat real food.

10/08/2024

I’ve been on a real brown butter kick lately😍🧈🍁

Seriously the way the butter gets this almost nutty aroma flavored with a bit of garlic, shallot and some sage… you can’t go wrong!! The perfect flavor for these squash flavored ravioli stuffed with ricotta 😍. The other day we tried the same flavor with pumpkins gnocchi and it was even tastier! Oh right… and what’s the best way to sop up delicious brown butter?? BREAD!! This loaf proved to be expertly crafted towards cleaning up excess brown butter 👍👍. Try this flavor over your favorite fall time pastas… you’ll love it! And remember…
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Don’t diet. Eat real food.

10/03/2024

Unsolicited Sourdough update No. 12,568 🥖🥖

Hello friends! Alright so I had a little break in the baking action due to a busy weekend and what has turned out to be an u expected busy week😬. But I was able to get a bake in two days ago and I was very happy with both the rise and burst.

The cold ferment rise is still a mystery as I still have not experienced much rise in the fridge. Might have to bring in some outside help on that one. On the plus side I gave a loaf to a good friend of mine over the weekend and his wife said it was the best bread she had ever tasted 🤩🤩🙌🙌. That made me feel amazing, especially coming from someone so close that I have known for so long. Thanks Jen! I think I might bake today so I will let you guys know how it goes in my stories 👍

Follow for more unsolicited sourdough updates like these! And remember…
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Don’t diet. Eat real food.

10/01/2024

These are… POPSTERS!!!🍒🍋

Hand made and shipped to me from by a super talented pastry chef and friend

She sent me so many awesome flavors: strawberry, blueberry, lemon lavender, cherry almond, and cinnamon sugar. Pictured here are lavender lemon and cherry almond. Sooooo good! These incredible vegan pop tarts have such an incredible flavor and the icing does an incredible job of adding to the flavor of the entire popster. Not overpowering it, and not to sweet. Just right 🙌🙌👍👍. These are the only kind of pop tarts I will ever be able to eat again. It is hard to say what my favorite flavor is but I really loved cherry almond! Natalie! You have ruined me for pop tarts! I can’t wait to get some more!!!!😋😋😋

which flavor do you want to try?? and remember…
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Don’t diet. Eat real food.

09/26/2024

Pumpkins are taking over!! 🎃🎃🎃

It’s true pumpkin is everywhere as it should be this time of year and I couldn’t resist making these delicious, healthy pumpkin protein muffins.

They are gluten free and packed with both nostalgic fall time flavor and plenty of nutrition. I really love creating recipes that are both tasty and also good for you. These muffins make a great breakfast option and they’re pretty easy to make. Stay tuned for the recipe coming soon… and remember
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Don’t diet. Eat real food.

09/24/2024

Time for another fun unsolicited sourdough baking update!!🥖🥖🥖

As you can see by the pictures bursts are looking really really good. My only issue right now is after bulk room temp fermentation, dough formation, and stitching I place the dough in the bread basket and in the fridge for overnight cold fermentation. During this stage you are supposed to see a descent amount of continued rise in the dough. I do not see much rise in my dough at all during this stage, they still bake up well but the rise in the fridge is not happening.

I can only assume that the loaves would have significantly better rise and the texture would be even softer and fluffier. Does anyone have any suggestions on how I can achieve better rise during cold stage fermentation??

Follow for more fun unsolicited sourdough baking updates and remember…
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Don’t diet. Eat real food.

09/19/2024

It’s that time of year!! With fall comes… SQUASH!!! Man I love these delicious gourds! Here we have a beautiful spaghetti squash from Rustic Road Farm (the greatest place on earth 🌎) made into a delightful taco boat, just in time for taco Tuesday!

Made with ground beef, bell peppers, garlic, onion, black beans, a touch of sour cream, and salsa. These delicious boats are sure to put you in the fall spirit but also mix up your taco Tuesday routine 👍. Stay tuned for the full spaghetti squash recipe coming soon… and remember
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Don’t diet. Eat real food.

09/17/2024

Here is a look at some of my most recent bakes and check out those ears!! If you aren’t sure what I mean, the ear refers to the piece of crust that flips up and bursts away from the loaf.

I was recently made aware of a chart that relates resting dough temperatures to room temp fermentation. I noted that during this time of year my dough holds a temp of about 80 degrees, which equals about 4 to 5 hours of room temp fermentation. I feel like this crucial bit of information was a large piece of my sourdough puzzle. I would definitely leave my loaves out way beyond that mark in the past making my loaves over proofed. New shaping and stitching techniques have also helped, and I have been able to restore higher hydration levels in my loaves. The ones you see here are 318 grams water to 500 grams flour.

We are baking again today so we will see what happens! Be sure to follow for more unsolicited sourdough updates like this one! And remember…
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Don’t diet. Eat real food.

09/12/2024

I recently received my brand new kitchen knife set from Zulay Kitchen

This knife set included everything I was looking for: perring knife, 2 chefs knives, Santuko blade, kitchen sheers, steak knives, and of course a brand new bread knife… which I use quite often as you can imagine.

These knives are super sharp and sharp knives in the kitchen are a MUST. For safety reason alone, but also convenience, speed and precision. Zulay hits all of these points 🙌 I am excited to cut, slice and chop safely and precisely everyday!

Right now you can enter my coupon code: COOKATHOMEDAD for 15% off your order.
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Don’t diet. Prep real food.

09/10/2024

The people have spoken and last weeks poll selected edamame as our featured ingredient from

This recipe has a super delicious, simple to make, with a variety of uses. I remember the first time I had edamame and I thought.. huh… those are alright. But then I couldn’t stop eating them. One after another I kept popping them in my mouth until the entire order was gone. What happened?! Edamame went from “alright” to “DELICIOUS” in a manner of minutes. I feel like that is rare and can’t recall many foods that are able to do that. Can you??

Stay tuned for the full recipe reel coming soon and be sure to follow for more fun recipe ideas like this. And remember…
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Don’t diet. Eat real food.

09/05/2024

Alright friends this was yesterday’s morning bake and I was definitely happy with the rise and burst in this loaf. Remember when I talked about changing hydration levels to accommodate the high humidity of this time of year? My solution was to lower hydration from 360 grams water to 500 grams flour to 250 grams water to 500 grams flour. This lower hydration definitely seems to help my loaves with rise and burst, but I think ultimately my issue was with fermentation and shaping of the loaf.

I learned recently that the temperature of the dough impacts the long term fermentation stage. For example my loaves rest around 80 degrees during long term fermentation, which translates to about 4 to 5!hours of room temperature fermentation. I was over proofing my loaves by letting them ferment for 7 to 8 hours sometimes. Over proofing will definitely minimize rise and burst in your loaves.

Recently I have increased my hydration to 300 grams water to 500 grams flour with only 5 hours room temp fermentation followed by an overnight cold storage fermentation, and baking in the morning. Score the dough when it’s cold and bake. So many tweaks!! But that is part of the adventure right?? I’m loving it and will continue to adjust and tweak until I find my ultimate sweet spot with this culinary art form.

Follow for more fun sourdough adventures and bakes! And remember!
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Don’t diet. Eat real food!

09/03/2024

Great news friends! I pulled my starter out of cold storage and have it reactivated and ready to bake some more delicious sourdough bread. I might try my hand at some new discard recipes also. There is a sourdough discard pizza dough recipe I really want to try out, of course crackers and maybe a cheesy pull apart garlic bread. Whatever happens I hope you all enjoy the creations, and remember..
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Don’t diet: eat real food.

08/27/2024

What is it about Cajun chicken pasta?!😍🔥🌶️🍗

I have been honing this recipe for quite sometime and I think I’m finally ready to make it so. I feel like a lot of what makes this dish excellent is the seasoning. You really need a solid flavor bold Cajun seasoning, and makes two top shelf flavors 🙌🌶️. Black label (mild) and voodoo (spicy), I used black label in this recipe and the flavor was so on point I think this is right where I want this recipe to land. I need to make it again and oh yeah.. write it down, but stay tuned👍👍. And remember…
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Don’t diet. Eat real food.

Cook at home dad

11/21/2024

11/14/2024

11/05/2024

10/30/2024

10/22/2024

10/17/2024

10/08/2024

10/03/2024

10/01/2024

09/26/2024

09/24/2024

09/19/2024

09/17/2024

09/12/2024

09/10/2024

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08/27/2024

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