Attention everyone, this is my last “meaty” recipe for a while! Lamb shanks mark the end of the first section of my passion project. I will now briefly turn to fish (and potentially shellfish) before returning to mostly vegetarian dishes. I feel like I’ve built up my protein reserves for a while over the past two months, so that shouldn’t be an issue! Continue reading “Passion Project: Baked Lamb Shank with a Veggie Couscous”
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. Continue reading “Passion Project: Filet Mignon with French Butter and Roasted Asparagus”
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! Continue reading “Passion Project: Dry Rubbed Chicken Roast with Rosemary Potatoes”
Stuffed Round Zucchini with Pesto Quinoa
What do you love the most about seasons? Is it the changing weather, temperature, fashion, or the color of the leaves in the trees? For me, it’s the flavorful seasonal produce that come with each one of them. Throughout the Spring season specifically, many of my favorite fruits and vegetables become perfectly ripe. That’s when I like to spend some time at the grocery store, and get lost in the fresh produce aisle. As I was walking there the other day actually, I saw a cart filled with round zucchini and couldn’t resist. They looked so good, and round, and green, and perfect. Don’t you agree?
Red Pepper-Baked Egg with Mushrooms and Tomato Rice
Have you ever had a sudden realization that rocked your (culinary) world? Like a kitchen revelation? That “Eureka effect” or “Aha! moment”?
Continue reading “Red Pepper-Baked Egg with Mushrooms and Tomato Rice”