“Fried Quinoa” with Soy Marinated Pan-Seared Tofu

As mentioned in my previous post, these past few months have been full of culinary discoveries and experiments for me. Not only have I tried new recipes in Mexico and while traveling across the US, but I also experimented a lot from the comfort of my own kitchen. Most notably, I owe my biggest discovery of them all to one of my roommates, who recently became a vegetarian. Indeed, this eye-opening experience came straight from my stove, to the greatest pleasure of my taste buds. If you haven’t guessed by now, I am talking about tofu! I know… that ecstatic comment probably didn’t make you think about that ingredient. Let me guess, when I say tofu you picture a white block of watery, flavorless, rubbery “stuff”, correct? 

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Pan-Fried Giant Butter Beans, Mushrooms and Spinach

Hello everyone and happy belated Valentine’s day! These past few weeks have been a little crazy for me (more details to come in future posts), but I should be back to a regular posting schedule this week. Yay!

The “Food” section on the New York Times has to be one of my favorite free-time reads. I read it all: the recipes, the restaurant reviews, the random opinion pieces… you name it, I probably read it! Not only is it well-written, but it can also be surprisingly interesting. I mean, I’ve learned about so many random things ranging from traditions and ingredients, all the way to chefs and hottest trends. Most recently, I stumbled upon a fun little article about Marcella Hazan’s favorite beans. I told you… random. But I still read it!

Prosciutto-Wrapped Chicken Tenders, Sweet Pea Puree, Blistered Tomatoes

I’ve been watching a really great documentary series on Netflix called “The Mind of a Chef.” Anthony Bourdain narrates each 20 minute-episode, which follows the lives of outstanding chefs from around the world. It’s an amazing “behind-the-scenes look” into the creative processes that drive them on a daily basis. They talk about their inspirations, backgrounds, and common burning passion for cooking.

Passion Project: Butter-Basted Ribeye with Caramelized Mushrooms and Blistered Shishito Peppers

Butter. Basted. Ribeye. How much better can it get?

For this second beef recipe, I went with one of the most classic cuts: ribeye. In France, you can be pretty sure that almost any local bistro will feature it on their menu. In the most typical fashion, it is served with French fries and called “entrecôte frites”. I guarantee you that’s a dish you’ll want to order if you find yourself in France one day.