Passion Project: Filet Mignon with French Butter and Roasted Asparagus

For my last beef recipe, I decided to go big or go home. Literally. I mean I cooked “filet mignon”, which is one of the thickest cuts there is. So I’m talking big steakhouse style cut right here.

“Filet mignon” comes from the smaller end of the beef tenderloin. It is the equivalent of the pork tenderloin that I cooked the other week. As such, it is the most tender part of beef and consequently the priciest.

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Passion Project: Tri-Tip Steak over Miso-Ginger Broccoli Slaw

One of my favorite brunch spots in Paris also happens to serve some of the most delicious and creative salads I have ever eaten. I know… Salad for brunch? That’s not what most people have in mind when they picture a lazy Saturday morning meal. And I’m typically that way too… Trust me, I like my go-to eggs benedict with extra ham and homefries. But every now and then, it’s good to be adventurous.

Passion Project: Perfect Pork Chops with Garlicky Swiss Chard

In my opinion, pork is the most intimidating kind of meat there is. I actually have somewhat of a love-hate relationship with it. While it has been featured in some of the best dishes I have eaten, it has also been in some of the worst. It’s so easy to overcook that it can really be hit or miss. As I’m sure you know, overcooked pork isn’t good. At all. What makes it even worse is that pork can be THE juiciest (I’m talking pulled pork sandwich kind of juicy). So naturally, it’s even more of a waste when it isn’t cooked properly. For this reason, I waited to take a class about it before I tried to prepare it myself.

Passion Project: Dry Rubbed Chicken Roast with Rosemary Potatoes

Roasting is probably the first cooking technique I have learned for poultry. Back home, roasted chickens are one of our go-to family meals. It’s so easy, yet so good! The chicken remains juicy throughout the cooking process and this technique requires close to no effort on the cook’s part. Just toss the bird in a roasting pan with a bunch of chopped veggies, some oil or butter, and you’re good to go!