Loved this steak tartare. Simply because the beef was diced, not minced, to a good size which allowed for small bites while retaining that chunk-of-beef feel in the mouth. The marinade, together with the red onion slices created a great-tasting mix of flavours. A soft-boiled egg was served atop the steak and gave the steak an even goo-ier, slimier texture which oooh~tingled my senses:)
Recommended by the very attentive waitress who served us at Chef Daniel Boulud's American-French bistro, this muddled watermelon cocktail was, never thought I'd say this, delicious! A little light on the alcoholic scale, it was good enough for me, a not-so-big fan of alcoholic drinks.
Today's salad is a slight variation of yesterday's Spring Veggies, sans celery and instead, having corn, cherry tomatoes and cucumber slices tossed into the mix. Yummy!
I am... Cooked! French beans, onions, carrots, celery and canned tuna chunks in chilli and tomato sauce.
Never fails.
Hearty pasta first appeared in the kitchen of my apartment at 2101 Chestnut Street, Philly. We used a good sauce, minced beef and I'm pretty sure there were onions and garlic somewhere in that wonderful concoction. Spring Pasta first appeared at the same venue, loosely following a recipe from 101 Cookbooks by Heidi (I forgot her last name). Our own rendition included a dash of 21-spice and... Our own veggies. This time, in the comfort of my own home in Simei, I whipped up this 15-minute meal for my aunt and I, sans beef, more veggies (this time, no garlic but celery, which managed to come through the heat holding it's own taste, splendid!). Self praise is international disgrace but. I think I made a mean pasta here :)
Following Cut by Wolfgang Puck's Mac 'n' Cheese recipe, we made this delicious thing for dinner :) Satisfaction guaranteed for the mac 'n' cheese-crazy.
The Angus and Tenderloin Showdown: We had the opportunity to taste one right after the other and were able to tell the difference between the two (same method of cooking, prep, brand etc). Since the angus cut had a stronger taste of beef to it, I declared it my winner!
Sometimes, although swanky new cafes and diners provide the perfect ambience for a cozy meal in a wonderfully air-conditioned environment and emphasises on quality ingredients and produce yadayada.... I'd still eat my take-home dark carrot cake for brunch any Saturday morning, minus the calories...!!!!
A wonderfully done sea bass, sweet grilled prawns, leafy greens, decadent olives and an awesome salad dressing make this one of THE MOST ENJOYABLE SALADS I'VE EVER HAD. Smoked salmon... Make way please for the 'new kid on the block'.
