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Posts Tagged ‘parsley’


This is one of my most favorite dish for hosting big party.  It’s simple, healthy, and very delicious.  It’s one of the recipes that I don’t have to make any changes, as it’s perfect if you follow the exact ingredients.  Of course, I made it so many times that I have made it with variations and tastes just as good.

Garlicky Cherry Tomato and Bread Gratin Recipe – Jacques Pépin | Food & Wine.

Garlicky Tomato and Bread Gratin

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Last time I made lasagna must be more than 2 years ago..  I still remember back in more than 10 years ago, I made 3 pans of lasagna for a x’mas party.  I clumsily dropped one pan of lasagna onto the carpet when I transported the hot pans from kitchen to the car.  That was a terrible x’mas as I ended up washing and cleaning that spot (which is still visibly slight orange) in my living room everyday for a week.

This time, I want to make it as I am hosting a dinner for 9 ppl on my working day.  It’s a dish that you can prepare the sauce the day before so it takes only another hour to prepare all the cheese mixtures and assemble layers.  I think this time it has been the most successful lasagna I made, as I used diced tomatoes and tomato paste to make thicker and more flavored sauce.

Lasagna with spinach ricotta layer

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I always like to buy pork tenderloins.  I did them with apples, cranberries, even with spinach and puff pastry, yet still cannot find the best recipe to cook them extremely tender and juicy.

I saw pretty good review about this recipe:

Pork Tenderloin with Mustard Sauce Recipe – Allrecipes.com.

I tried it with quite a lot of adjustments,  afterall I would give the recipe “70%”.   Guess I have to keep hunting for my most favorite (or my dear friends, can you share your most favorite tenderloin recipe with me?!)

I never waste: thus I’m using leftover marinade to make a side dish of mushrooms.  Just pop everything in the oven, and dinner’s done!

Pork tenderloin with mustard sauce

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This is a healthy rice pilaf.  I like to use 2:1 portion of brown rice to wild rice.  You can mix in red grain rice too, but I decided not to play with too many rice colors that day.  As an advocate of conserving energy, I always like to have my rice cooker cooking an extra side dish using the top steamer rack.  I used the leftover black cod marinade (see my black cod in hoisin sauce recipe), mix with sliced fresh shitake mushrooms (add a little bit of sesame oil and 1 clove of minced garlic would be good).  Then you have 4 dishes (fish from oven, shitake and mushroom pilaf  from rice cooker, baby bak choy prepared on stovetop in 5 minutes) all hot and ready at the same time!  Planning and timing is the key.

Mushroom brown and wild rice pilaf

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