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The Daily Speshyl

The Daily Speshyl

From one foodie to another, recipes from the soul.

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French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.

Blog, Breakfast, Culinary School, Recipes
How to Make Perfect French Toast

Blog, Recipes, Snacks
How To Make Almond Butter

Honey Brown-Butter Mashed Sweet Potatoes in a white bowl topped with candied walnuts in a white bowl with gold cutlery.

Blog, Holidays, Recipes, Sides
Honey-Brown Butter Mashed Sweet Potatoes

Braised Turkey Wings with Pan Gravy on a plate garnished with fresh rosemary

Blog, Holidays, Lunch/Dinner, Recipes
Braised Turkey Wings with Pan Gravy

Speshyl Smith from The Daily Speshyl

Speshyl Smith

I believe that everyone is capable of learning not only how to cook, but how to cook WELL. Sometimes we all need just a little bit of inspiration to create magic. I want you to see cooking as a positive tool. A tool that can provide the feelings of self care and mindfulness; create bonding experiences for you and your family and can build and form connections and communities. Not only do I want to connect with you through cooking; I want to connect with you through life experiences as well. I also want you to learn something new; to have moments of reflection, and to leave my blog feeling better than you did when you arrived.

Featured Recipes

Pouring homemade chicken stock into a mason jar surrounded by ginger, carrots, an onion, rosemary, thyme, and peppercorns

Blog, Culinary School, Recipes
How to Make Chicken Stock

Boxes of Morton Coarse Kosher Salt, Diamond Crystal Kosher Salt, and Maldon Sea Salt.

Blog, Culinary School
The 3 Best Salts Every Home Cook Needs In Their Kitchen

Blog, Culinary School
Culinary School: My New Journey!

Latest Recipes

French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.

Blog, Breakfast, Culinary School, Recipes
How to Make Perfect French Toast

This French Toast is cooked low & slow in clarified butter, which makes for a crispy exterior and custardy interior. The most perfect addition to Breakfast or Brunch.

Continue Reading How to Make Perfect French Toast

Blog, Recipes, Snacks
How To Make Almond Butter

Creamy almond butter made from raw almonds with subtle notes of honey & ginger, comes together quickly in a food processor or blender.

Continue Reading How To Make Almond Butter

Honey Brown-Butter Mashed Sweet Potatoes in a white bowl topped with candied walnuts in a white bowl with gold cutlery.

Blog, Holidays, Recipes, Sides
Honey-Brown Butter Mashed Sweet Potatoes

Rich and creamy mashed sweet potatoes given subtle sweetness with honey, nuttiness from brown butter, & topped with spiced candied walnuts.

Continue Reading Honey-Brown Butter Mashed Sweet Potatoes


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Welcome to my blog!

My name is Speshyl , and I am a self taught home cook and recipe developer. My world revolves around food, and I cook things that make me happy. I am always open to trying new things and stepping out of my comfort zone, which you will see happen a lot here on this blog. Read More…

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Italy 🇮🇹 Day 2. Here’s what was on the men Italy 🇮🇹 Day 2. Here’s what was on the menu:

• Antipasti - We started off with a charcuterie board with prosciutto, 3 different cheeses, olives, & grapes

• Grissini - Bread Sticks

• Riso al Parmesan - Parmesan Risotto

• Costolette alla Valdostana - Breaded Veal Chop stuffed with Fontina Cheese, topped with Truffle Butter.

• Ragu di Cinghiale - Tomato & Boar Sauce with Fettuccine 

• Sfogliata di Radicchio - Puff Pastry filled with an Anchovy/God Raising/White Wine spread, Black Olives, Sautéed Radicchio, and Fontina Cheese

• Cipolline Agro Dolce - Sweet and Sour Cipollini Onions

• Insalata di Olive, Sedano, Alglio e Cipolla - Salad of Olives, Celery, Garlic, and Red Onion

I think I can officially say that veal is my favorite meat on earth! I’ve had it about 4 times now, prepared 4 different ways & it was amazing every single time 🙌🏽 Yesterday, we had them breaded, pan fried & then finished in the oven until the internal temp was 135°F (which carried over to about 145°F while resting). Then they were topped with truffle butter, which is amazing & over the top! 🤤
Buongiorno! 🇮🇹 Yesterday we dove right into Buongiorno! 🇮🇹 Yesterday we dove right into Italian cuisine at school & I am loving it! We learned how to make pasta from scratch using two different doughs: egg rich dough for ravioli & semolina dough for fettuccine. Let me tell y’all, kneading pasta dough is no joke! The strength I’m about to build up during this course... whew 😭 The Chef also demonstrated how to make potato gnocchi. Here’s what was on the menu:

• Trenette con Pesto Genovese - Fettucini in Pesto Sauce with Haricot Vert & Potatoes

• Gnocchi di Patate con Sugo di Pommodoro - Potato Gnocchi with Tomato Sauce

• Raviolo di Zucca con Sugo di Burro e Salvia - Pumpkin (butternut squash) filled Ravioli in a Brown Butter Sage Sauce

Are you guys fans of Italian food?
This week in culinary school we finished up learni This week in culinary school we finished up learning about French cuisine, and we had sooo many great dishes! I’ve been dying to try beef bourguignon ever since I learned about Julia Child, and it did not disappoint. Next week we move on the Italian cuisine, & honestly, I am so hype to finally make pasta 😍
Day 4: French Toast!!!!! I told you guys a few wee Day 4: French Toast!!!!! I told you guys a few weeks ago that I learned the best method to making the most perfect French Toast in culinary school. I’m sharing that method with you today! You can watch me make it in my stories and you can get the full recipe on my website by clicking the link in my bio @thedailyspeshyl !

Have you signed up to receive my new recipes to your email as soon as they’re posted? If not, you can subscribe by clicking the link in my bio, or you can dm me your email & I can add you to the list 🤗

Ingredients:
• Milk
• Eggs
• Cinnamon
• Nutmeg
• Cloves
• Sugar
• Vanilla Extract
• Clarified Butter

🎶 Snoh Aalegra - I Want You Around
Day 3: Garlic-Honey Shrimp. • This recipe is by Day 3: Garlic-Honey Shrimp.
•
This recipe is by Chrissy Teigan & found in her Cravings: Hungry for More cookbook.
•
I started off by peeling some ginger and garlic & mincing them, then chopping up some scallions (the white parts thinly sliced & the green parts cut into an inch and a half sized pieces). I seasoned some shrimp with salt & pepper and cooked them for about 1-2 minutes per side over medium high heat and then removed them form the pan. For the sauce I combined the juice from a large orange ( I saved some zest for garnish and a small peel to cook with), some soy sauce, honey, rice wine vinegar & cornstarch to thicken. I added the garlic, ginger, and white parts of the scallion into the same pan & cooked for about a minute before pouring in the sauce and the reserved orange peel. I let the sauce thicken and poured my shrimp back into the pan along with the green parts of the scallion. To serve I sprinkled some zest from the orange on top. 

It was soooo good!

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