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Wednesday, 22 October 2008

Picture Perfect

I started a new blog for cooking. Visit if you are interested by clicking here

Seared Sirloin Beef w/ Reduced Mushroom Sauce
Ingredients
4 - 8 oz of your favorite cut of beef

1 cup of heavy cream
1 shallot, finely diced
1/4 cup white wine
2 T all purpose flour
1/2 cup mushrooms, sliced
salt and pepper (to taste)

1) Heat up a pan on high heat. Drizzle surface of pan with olive oil.
2) Season sides of beef with salt and pepper
3) Sear the beef about 8 minutes per side (for medium rare)
4) Remove the beef and cover with aluminum foil. Allow to rest at least 5 min before slicing.
5) Using the same pan that the beef was cooked in, pour in the wine to deglaze the pan. Be sure to stir in the brown beef bits into the wine to capture the beef flavor
6) Put mushroom and shallots into the mixture and allow to sautee
7) Stir in heavy cream and allow to simmer
8) Sprinkle sauce with flour and allow to thicken (stir constantly to prevent chunks)
9) Add salt and pepper to taste. Pour sauce over sirloin steaks

Tip: The juices that come from the steaks when it is resting shouldn't be tossed out! Dump the juices back into the sauce. ALL OF THAT IS FLAVOR!!!!

Tip2: The reason steaks are allowed to rest before slicing is because it allows some of the juices to remain in the steak while it is cooling. If you automatically start slicing, the juices run free and a lot of the moisture is taken out of the meat. Also even when taken off the grill, the steaks are still cooking because the temperature is still high. Take that into account when you are looking to cook your steak perfectly to (medium, rare, well done) because the meat is still cooking after being taken off!

Garlicy Mashed Potatoes
Ingredients
2 medium sized pototoes, peeled
4 cloves garlic
2 T butter/olive oil spread
1/4 cup cream or milk
salt and pepper to taste

1) Cube the potatoes into even sized portions (approx 1.5"x1.5")
2) Peel garlic
3) Emerse potatoes and garlic with cold water
4) Boil contents for at least 15 minutes (or potatoes are fork tender)
5) In a large mixing bowl, mash the potatoes and garlic
6) With a spatula, mix in butter and cream
7) Sprinkle salt and pepper to taste

Tip: By boiling the garlic, the pototoes still have the nice garlic aroma without being too overpowering or leaving garlic breath!

Wednesday, 10 September 2008

I started a new blog for cooking. Visit if you are interested by clicking here
Sample entry:
I originally planned on having Herb Crusted Chicken Breasts for lunch with a Creamy Parmesan Orzo. Dinner was originally Grilled Salmon with a Parsley-Parmesan Pesto. Primping took longer than anticipated this morning so I made quick adjustments.

I switched dinner and lunch because salmon cooks faster. I had both chicken breasts and salmon fillets defrosted in the fridge.

Today's speedy lunch menu
Grilled Salmon with Parsley Parmesan Pesto
Creamy Parmesan Orzo
Grilled Salmon with Parsley Parmesan Pesto
Ingredients
3 (4 oz) salmon fillets
salt and pepper to taste
1 Tablespoon Olive Oil

Pesto Ingredients
1/4 cup of flat leaf parsley
1/4 cup of pre-grated parmigiano-reggiano cheese
1/8 cup of fresh basil leaves
1 glove of garlic (or adjust if you dont like garlic)
2 tablespoon lemon juice
1 tablespoon olive oil
2 tsp pine nuts

(1) In a food processor, process til smooth all the ingredients under "pesto ingredients." Scrape the sides of the food processor (be careful of the blade).
(2) Heat a grill to medium high heat
(3) Using a brush, brush olive oil along the sides of the salmon fillets. Sprinkle salt and pepper on each side
(4) Grill the salmon fillets 3-4 minutes on each side (or until desired 'doneness')
(5) Serve with a side of the pesto
3 Servings

Creamy Parmesan Orzo
Ingredients
1 tablespoon olive oil
1 cup Orzo
1 1/4 cup Chicken Stock
1 1/4 cup Water
1/4 cup grated parmigiana-reggiano
1/4 cup of pre-grated carrots
1/4 tsp ground black pepper
1/4 tsp salt
4 tsp pine nuts
1 tablespoon dried basil flakes

(1) Heat a medium sauce pan at medium high heat. Melt the butter.
(2) Brown the orzo in the butter for 2-3 minutes stirring with a spatula
(3) Pour in chicken stock and water. Mix evenly with spatula. Add salt and pepper into cooking liquid so spices are dispersed evenly.
(4) Heat until boil then turn down the heat
(5) Allow to simmer for about 15 minutes (or until most of the liquid is absorbed). Stir every few minutes to make sure orzo cooks evenly
(6) Turn off heat. Fold in cheese, basil, carrots and pine nuts to orzo with spatula
(7) YOU ARE DONE! <3>

Tips: Orzo looks like a rice but it's actually a type of pasta. It cooks very fast and what's nice about it (as opposed to pasta) is that it's a one-pot dish. You can season the pot you cooked the orzo in a variety of ways.
I'm saving the left over orzo to accompany my herb crusted chicken tonight! I'll update later on how dinner goes. Have a great day everyone!

Sunday, 26 August 2007

RUSH FALL 2007

Wednesday, 02 May 2007

Please come support this event if you are in PHILLY May 11!
We are proudly co-hosting a party to raise Breast Cancer Awareness.
Part of the proceeds will be donated to Susan G. Komen for the Cure!
5.11.07 "THINK PINK" @ M.Lounge on 2020 Market Street
Doors Open @ 10 PM
$18 for Gals | $21 for Gents
$10 for Guestlist | $15 after Midnight

*special shoutout to my twinnie and Thanh <3