RecipeMuncher

of delicious meals this past week (if I may say so myself). Thanks to culinary school, I’m bringing back expensive pounds of fresh cut meats and produce that we prepare in class. Two weeks ago was a fantastic seven days of fish. This week is all sorts of hearty meats.

On the menu as of late: Pan-Seared Duck with Curried Peach Glaze, Shrimp Bisque, Rosemary Butter Filet Mignon, Sesame Encrusted Curry Scallops, Cajun Shrimp, NY Strip Steak in Tomato Sauce, Affogato, Veggie Chip Encrusted Chicken, Roasted Pepper Linguine, Skirt Steak Fajitas with Spicy Sour Cream, Avocado-Corn Salsa, and Roasted Peppers, and Homemade Sesame Ice Cream.

By far the best of this week’s running was the NY Strip and Affogato, but the Fajita Dinner came in close. So, two sets of dinner recipes this time! You can debate with me that fat tastes great on meat, but I stick to a lean diet especially when cooking at home.

Because I butchered my own meats, I spent sweat so…

I have been cooking, but my time between work, class, and culinary school is limited for the gym and sleep. However, I’ve made many a meal since the start of culinary training. At the end of class, it’s like a pirate loot session where we rummage through the piles of fresh produce to bring home. I am the ultimate trash collector taking back anything my double brown bag could possibly carry. In fact, I want anything and everything, so my chef instructor is constantly asking me to pack goodies to go. WIN.

In the past few weeks, the menu consisted of: Black Glutinous Rice Porridge, Curried Cream of Carrot, Sea Bass en Papillote, Seared Sesame Tuna Steak, Vegetable Baked Flounder, Coconut Mochi, Broiled Mackerel with Fennel Mayo, Rosemary Foccacia, and Lemon Cheesecake Ice Cream. Who knew bread bakeries didn’t open on Labor Day. I should’ve known, but it gave me an excuse to make my own foccacia and use up my fresh rosemary! I prepared a few dipping sauces to go with the f…

I’ve always mistakenly written-off Japanese food as mediocre and mundane (I was so wrong). However, my recent trip to Japan has shed a wonderfully positive light on Japanese culture, food, and society. It’s intricacies and delicacies are so unique down to the details. Not only have I gone out of my way to search for authentic Japanese treats (Cafe Zest, Kyotofu, Minamoto Kitchoan) in New York City, but I’ve trekked a new path in the kitchen aiming to make some sweet treats of my own.

Given the amount of time I have after work, class, and yoga, it’s become difficult finding time to experiment in my little, stainless steel laboratory. But, sweating buckets in bikram yoga amplifies my growing hunger for Japanese tea sweets. I like to keep things simple, so these recipes for Milk Chocolate Tofu Pudding and Adzuki Bean Mochi are easy, quick, and perfect for the working person.

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and a “classy” NY Philharmonic concert in Central Park. Imagine sardines in a can; it was super packed with, well, the rest of New York. I must’ve spent most of the night twirling my head this way and that scanning the crowds. Let’s not forget how I could barely hear Tchaikovsky in the background. But, it’s always fun to spend time with friends on a breezy July night sitting in “nature” chomping down on homemade goods. Ann, Rommel, and I traveled down to Chelsea Market for a light lunch and a stroll around the shops to grab fresh ingredients from Buon Italia and Amy’s Bread for our picnicking adventures. On the menu for tonight: Muffuletta, Scallion Pajeon, Fuji Apples and Pan di Stelle! For those who have never heard of a muffuletta, the olive, meats, cheese, sourdough sandwich originated in New Orleans. It is a large 10″ round of bread hollowed in the middle and packed with ingredients. Please take a look at my version!

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