Beef, mushrooms, white wine, cream and a bit of dijon mustard. Steak with mushroom cream sauce is a classic restaurant dish. Shallots lend a hint of sweetness countered by the bite of dijon. Nicely balanced against the earthiness of the mushrooms and steak.
Neapolitan lasagna is a delicious baked pasta dish made with a rich rag and fresh mozzarella. It is a lasagna for when your regular lasagna just won’t do.
Braised lamb shanks. Meltingly tender, rich, delicious. And hard to mess up. Browned meat, aromatics and stock. Simmer gently for a couple hours and you have a meal worthy of a special occasion. Slow food is good food.
Garlic ginger paste is easy to make at home. And it is way tastier than anything that comes in a jar. Seriously. If you are looking to turn up your Indian cooking you need to start making your own.
Read More
Roast duck with parsnip puree drizzled with a rich port reduction is an elegant meal you can serve at any fine dinner party. It’s flashy enough for New Year’s Eve. And it’s not that hard to make. Do it ahead of time. Make the sauce during the afternoon. Reheat the parsnip puree over low heat.
Prep the duck legs ahead of time using sous vide technique. All you have to do is brown them in a pan or under the broiler just before you serve dinner. Restaurants prep everything ahead of time. So can you.
Massaging the kale and a bit of tahini and honey in the dressing are the secrets to this healthy asian kale salad. A big handful of cilantro lends a nice bright note.