“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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Meyer Lemon-Brown Butter Scallops, Baby Lima Beans Puree

This past weekend, I travelled to London to visit some of my friends. For dinner, we went to a delicious Peruvian restaurant called Ceviche, near Old Street. Ceviche is one of these places that really have it all. Great food, delectable drinks, careful service, and a hip atmosphere.

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.

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.

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.