Passion Project: Lemon-Parmesan Cod “En Papillote” with Braised Leeks

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recettebilingue

I grew up eating a lot of cod. It’s a house favorite, or at least one of my parents’ favorites. It didn’t use to be one of mine at all though. As a matter of fact, I really didn’t like it for a long time. Cod is a very lean kind of white fish and it can honestly be quite bland in taste. At home, we typically have it with some side of steamed greens (as if the fish wasn’t healthy enough on its own). Now I do love a good side of veggies, but let’s just say that this didn’t help me appreciate the fish any more. Yeah… definitely not one of my favorites. At least not until this recipe came along! Continue reading “Passion Project: Lemon-Parmesan Cod “En Papillote” with Braised Leeks”

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Passion Project: Roasted Salmon with Caramelized Golden Beets

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recettebilingue

We’re officially off to the last stretch of my project: fish! I decided to start off with my favorite kind, which is salmon. If salmon is offered on a restaurant menu, you can be sure that it’s what I will order. I don’t know what it is about it but I find salmon to be one of the most delicious things that can be eaten. I’d pick a grilled salmon filet over a piece of steak almost any day. Seriously. Continue reading “Passion Project: Roasted Salmon with Caramelized Golden Beets”

Passion Project: Baked Lamb Shank with a Veggie Couscous

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recettebilingue

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

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recettebilingue

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: Almond and Herbs-Crusted Easter Lamb Chops

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recettebilingue Happy Easter everybody! 

This has got to be one of my favorite weekends of the year! Filled with sunshine, bunnies, friends, family, and good food (read: chocolate and lamb)! It doesn’t get much better than that if you ask me. Unless an egg hunt is involved! In which case the whole weekend gets even better. I mean, do you really enjoy the chocolates as much if you don’t have to look for them? Delayed gratification is definitely a thing, right?! Ok maybe not… Maybe that’s just what we were told as kids. But in any case, it sure doesn’t hurt to give a little bit of effort to reach the prize. Speaking of which… Continue reading “Passion Project: Almond and Herbs-Crusted Easter Lamb Chops”