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.

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Passion Project: Spaghetti Squash with Pork Sausage

Hope you all enjoyed learning about chicken through my passion project week! Now that we’re done with the bird, we’re switching to the hog. Pork is an incredible animal! It’s rich, full of flavors, and starting to steal the show on restaurant menus again. Since it’s less practical for me to buy a full pig, I won’t be posting through the week like for chicken. I will, however, select a few cuts to explore and post these.

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!