While reading some quotes about food today, I came across an interesting proverb: “An apple is an excellent thing—until you have tried a peach” (George du Maurier, 1834-1896). True? Maybe it is time to try another dish with peach.
Beef Wellington is a classic dish made with fillets wrapped with mushroom duxelles, ham, and puff pastry. Originally from England, the dish has become well-known through the infamous Wellingtons on Gordon Ramsey’s Hells Kitchen and is now a popular holiday dish.
Today I decided to test my hand at making this mouthwatering yet complex classic!
While making a beef wellington today, I came up with the idea of making an additional hors d’oeuvre using the extra beef fillet I had. With the following simple steps, a plate of colorful appetizers came quickly: Continue reading
We all have that “hungry” moment: walking home after a long day of school, the stomach craves a tasty snack—as tasty as possible.
Experiencing such a hunger attack today, I opened the fridge and created the following snack.
Shrimp salads are often made with shrimps boiled in plain water. How about adding a little flavor and color to the shrimps? How about adding some warm textures to the salad?
Today, I tried making a colorful salad dish with shrimps boiled in blueberry soup. Continue reading
Imagine combining blueberries and thyme to add a sweet and herbal flavor to seared lamb rib chop. How will the combination taste?
Being a little adventurous today, I made a lamb rib chop dish in blueberry-thyme jus, hoping it would bring a satisfying taste. Continue reading
Arugula, also known as Eruca sativa, salad rocket, garden rocket, rocket, roquette, rucola, rugula, etc., is often used in North America to make garden salad. This leafy green plant, low in calories but abundant in anti-oxidants, vitamins, and minerals, can also add taste, color, and rich nutrition to sandwiches.
Today, I used fresh arugula to make chicken sandwiches. I seared chicken breasts, roasted pancetta, made the dressing, and added arugula and tomato to complete the sandwiches—all within 20 minutes. Not a bad experience for making a healthy, tasty, and convenient lunch on a time-crunched day. Continue reading