My Cooking: 2nd Photo Album


Photos 1 - 60 out of 60 | Back to Albums
Starting the 2nd photo album off is my Noodle Duo. You see here my grilled yogurt chicken plated with Kale-Fetuccini, and an Avocado-Shrimp Noodle Salad. My plating presentation failed (was looking to do a sort of Yin-Yang flow for the colors and flavour) C'est absolutement mon pièce de résistance thus far in my short culinary career. After 1.5 hours, this sinfully delicious Braised Pork Belly came to perfection. The pork belly was braised Chinese Style, coupled with Kale drizzled in sesame oil, salt and I absolutely love pork belly, all the fat is flavor, flavor, flavor!! My hips and love handles thank that I don't have it often. This is as close to perfect as I had hoped for. The braising ingredients were a combination of shallots, ginger, chicken stock
Today's lunch is a simple Chinese version of Pork and Beans on Rice Vermicelli with a Master Sauce. I'm using some of my leftover Braised Pork Belly, and Green Beans. The beans were cooked in salted boiiling water, and tossed into a skillet with garlic an I plated my Chinese pork and beans (previous picture) on a black plate, and the sauce didn't turn out well in the picture. I cooked a bigger portion, and so decided to do a second plating on a white plate instead. Which one do you like better? Did I tell you I love my blender? I've never had a blender before until my 3 month work assignment here in New Hampshire. I made sure the company's furnished apartment had a blender as part of the package. I've been having a blast, making smoothies and sa
Tonight's menu is another reminder of the dinner course I enjoyed at Marcel's. Here's the inspiration: http://www.facebook.com/photo.php?pid=32785853&id=122603012 Sea Bass wasn't available at the market, and I didn't want to do a rice pilaf. So instead There were a few success and failures here. The pan searing went better than I thought. The fennel salad with lime, olive oil, white mushrooms, fennel, salt/pepper, thyme, parsley was great but I wished I had tried using the mandolin to shave the fennel b A simple healthy dinner plan! I bought pre-packaged Nova Smoked Salmon, created a Strawberry salsa using a balsamic vinegar-based sauce, completed by a baby Arugula / Fennel / Parmesan salad. The salad dressing was a simple dressing with lemon juice, extr
It's fun to play with food! I was eating my previous dish (see previous pic) and decided I need to combine the refreshing flavours in one convenient bite. So I made a smoked salmon roll out of the strawberry salsa and the fennel / baby-Arugula / Parmesan I'm definitely falling in love with puree soups. After my previous success with carrot puree, I ventured to do a yellow squash & orange bell pepper puree soup. It was only fitting to complement the bold flavor with italian ciabatta bread and fresh tomato I had trouble uploading yesterday's meal, but here it is! Since I started cooking this past June, tonight’s pasta dish is my best one yet. The texture of the tri-colored fettuccine was perfectly al dente, bouncy, firm and flavorful. I cooked up a comple
Today is my friend Mike Yu's birthday. We call him YuM. So today, in honor of him, I'm cooking Yummy Yams! Yummy Yams is basically candied yams. I put the yam slices in a yummy orange bowl, surrounded by garnishes of arugula and yummy yams. A close up of the Yummy Yams in its Orange bowl. The candied sauce is comprised of orange juice, honey, sesame oil, brown sugar, granulated sugar, ginger, lemon juice and sea salt. Saturday was all about appetizers! Appetizers are very important as they set the tone for the meal, they wet your appetite, and get you ready for the main course! Here's two appetizers I present: Jelly Fish salad with Cucumber and Shrimp, and a Arugula /
The Jellyfish was cold tossed with shrimp and shaved english cucumbers. The sauce had balsamic vinegar, soy sauce, sesame oil, sugar, chili oil, white pepper. The Arugula salad was tossed with white mushrooms, radishes in a simple sauce made from Olive Oi The dinner appetizers were a trio of seafood ingredients. I wanted to theme the dinner with squid. On the top is a simple seaweed salad with Asian sesame vinaigrette. On the left is a squid cerviche, and the right is a squid, shrimp, mango salad. The squid cerviche was a simple, traditional blend of blanched squid tentacles, lime juice, along with red oinions, cilantro, salt and pepper. Chilled and served. The effect of the lime juice on the squid wass remarkable, transforming it into something
This is a mango salad mixed with mango slices, cut shrimp, squid tentacles and parsley. The sauce delivered some heat via Siracha hot sauce mixed with lemon juice, lime juice and seasonings. The seaweed salad contained cilantro. The Asian vinaigrette comprised of rice vinegar, soy sauce, sugar, grated ginger, minced garlic. In my haste, I forgot to top with sesame seed.s The main course for dinner was a suick and simple seafood linguine aka "linguine al frutti di mare". The seafood were mussels, shrimp and squid, tossed in a garlic tomato sauce. The mussels were first sautee'd in white wine. I then added the other sea
Tonight's Pan Seared Tuna was inspired by Ming Tsai. Since I'm in the Boston area, I should really visit his restaurant, Blue Ginger, one of these days. Plating Tuna on rice doesn't so remarkable until you know the rice is pumped up full of flavor with dr I didn't want to waste some of the herbs I had leftover so I decided to make a Pesto sauce out of it. This is my 3 Herb Pesto Pasta. I used Cilantro, Parsley and Basil combined with slivered Almonds, garlic, Parmesan, Salt, Pepper and Olive Oil. The pasta I thought my previous plating of my 3 Herb Pesto Pasta was too plain (previous pic), so I decided to fancify it! Doesn't it look like a green rose? The functional aspect is that it's a one bite appetizer. Tell me honestly how you like this plating!
I hesitate to call this my Trio of Tofu, but each part of this dish has tofu in it! Though the tofu is not supposed to be the main focus in each course. Over the next few pics, let me walk you through each course from right to left, progressing from light The starter is meant to be a refreshing Pea Mousse Terrine. However, I messed up on the ratios.. too much cream, too little Peas, it almost taste like ice-cream. Chilled tofu rests on the bottom layer. The garnish is shaved Asparagus bathed in ice water This delicious bundle is Pan Fried Asparagus and Pan Fried Tofu Strips wrapped in Prosciutto. I also sprinkled Feta Cheese and dried Bonito shavings on the inside as well as on the outside. The asparagus received a coating of my soy-lime syrup prior to go
Finally,the Pan Seared Chicken finished in the oven stands overtop Pan Fried Tofu slices. The chicken, seasoned with salt and pepper, also got a generous basting of soy-lime syrup, thus giving it great caramelization effect. Here's one of my least successful dishes. It's supposed to be Proscuitto wrapped Chicken with Feta Cheese Filling. I didn't have Gorgonzola on hand so Feta had to do. The veggies are a mish mash of aspargus shavings, carrot shavings, shallots and mushroom In my first cooking album, you'll see a picture of a weird vegetarian pad thai. I had to try the dish again. This go-around, I made a Shrimp Pad Thai, hot and spicy, garnished with julienned scallions.
Learning from my last attempt, I made sure I did not forget the shrimp, I added bean sprouts for crunch, used firm tofu instead of soft tofu, and made the pad thai sauce from scratch with tamarind. The additions do make a difference! Am I ready to open a Continuing my quest to learn more about no-cook soups, here's another puree'd soup that's destined to be a summer classic! It's a avocado-cucumber soup Buttermilk and a couple of mint leaves were also part of the puree, adding a different dimension to the I leave my labor intensive cuisine ideas to the weekends. This Sunday would be the last weekend in Canada for my dear friend Catherine. She had previously requested a lamb dish, so here's an ode to Cat! This is a curry tea rubbed lamb, served with a mang
I french-cut (exposing the bone) the lamb chops myself. The lamb's curry tea rub mixture is inspired by chef Ming Tsai. Coincidently, Catherine's Chinese name is Ming Tai Tsai! LOL.... I augmented the rub by adding fennel seeds. The mango chutney also con This is my second time cooking risotto, and already I'm getting better! My first risotto experience was a mish-mash of raw uncooked rice. This red roasted pepper risotto with peas went much better. The abrorio rice was cooked this time, but I forgot to ad Come learn a little Italian with me! Tonight's dish is "Pasta del Fuoco con Pancetta". I coined this dish myself. Translated, I believe it means "Fire Pasta with Pancetta". The idea was to have a highly seasoned, spicy and flavorful dish without adding an
So how did I get the "fire" into this pasta dish? I didn't use the traditional method of using jalapeño or other chilies and peppers. Instead, the spice and flavor came from the ingredients themselves, Pancetta (Italian Bacon) provided saltiness, Sun Dri Inspired by my recent trip to The Dunaway at Strawberry Banke (see my other photo album), I'm experimeting with different plating designs. What is this lovely vision called? Find out in the next pic! The Monday night special is a Seared Mahi with Grapefruit Mussel Salad.The Mahi fillet was seared with olive oil, salt and pepper and a splash of soya sauce. The grapefruit mussel salad also has red onion, grapefruit zest and juice, celery, garlic butter
The sauce for this dish is a simple mixture of mayonnaise and siracha hot sauce. Mahi stands up very well to bold flavors so it went well with the sauce. You can also cool the heat with a bite of the citrusy grapefruit., Another angle of the Mahi dish Tonight, I plated a Tuna Carpacio.. but the plate didn't turn out as nicely as I wanted. So I turned it around, used all the same ingredients and plate this dish This is Seared Tuna with Zucchini-Arugula salad. The tuna was pan seared simply with olive oi
This plate was all about simple flavors. The Zuchinni-Arugula salad had tomato slices and the dressing was also a simple sea salt, pepper, olive oil and lemon juice mixture. I also plated a serving of Shitake mushroom sautee'd in olive oil In case you were wondering about the failed plating of Tuna Carpaccio, here it is. My alternative plating was in the previous 2 pics. I drew this inspiration for this dish from a dish I heard on Gordon Ramsay's Hell's Kitchen. Ramsay has a dish on the menu involving Monk fish wrapped in Parma Ham, a very traditional treatment I substituted Monk fish with another white fish - Flounder an
A tartine, canapé, hors d'oeuvres or whatever you call it... is a small bite-size, decorated and prepared finger food. I was munching on Nutella and Ciabatta bread when I wanted to discover how it would taste like with something salty like prosciutto. Th I thought the first canapé wasn't spicy enough so I made another one, instead of Olive Oil, I used my Honey Dijon sauce as the bond between the egg and the Prosciutto. I also added Siracha hot sauce to complete the flavor profile of salty, sweet, and spi The inspiration for tonight were fresh ingredients. I wasn't counting on beef until I saw some perfect eye-of-round steaks at the grocery store. So I made a traditional Steak au Poivre sitting on top of a Roasted Red Bell Pepper Aioli. The Aioli was m
08/12: I had a piece of the eye-round steak left and didn't want it to go bad. That cut of meat is lean but not very tender. So I thought a braising treatment would be just the thing! Besides, I wanted to learn to make the traditional Mirepoix (the combi The braised beef + Mirepoix aux Gras concoction had a deep flavor upon finishing. The braising sauce was completed with red wine, giving it that rich redness visage. If I had more liquid this would be like a very nice Minestrone soup. Looking back, I shou 08/13: Is this blasphemy? I made my own version of Chef Ming Tsai's Signature Alaskan Buttefish dish with my own substitutes! If you don't remember what Ming Tsai's signature dish looks like. Take a look at this pic! http://www.facebook.com/photo.php?pi
I bought some Seaweed salad and Roe from the Asian market, made a Wasabi Mayonnaise from Wasabi powder, rolled my own Soba noodle sushi and tried my hand for a second time to make a Soy-Lime syrup. I'm happier with this second syrup attempt but I believe 08/14: The match made in heaven! I love Honey Dew and Canteloupe After reading a recipe for Chilled Melon Soup, I couldn't resist! It tasted very light and fruity and would be a perfect palette cleanser. I would actually serve this towards the end of ser So what are the flavors represented in this Yin-Yang Chilled Melon Soup? On the left side is puree of Honey Dew, Lime and a hint of Mint. On the right is a puree of Canteloupe, Lemon and a hint of Mint. The garnish is crispy pan-friend Pancetta (Italian B
08/15: My 3rd Risotto, and thus far, my best attempt yet. I figured out my mistakes from my previous attempts (i.e. not cooking the Abrorio rice long enough in oil before adding liquid). This dish was inspired by an episode of Gourmet Moments (a Singapor 08/16: I recently saw Food Network's coverage of the 2004 Great American Seafood Cook-Off and was really turned on to make the winning dish by Chef John Besh. His dish was a Pan Roast Louisiana Blackfish with Corn, Crab and Caviar. I decided to do my This is my first time buying cavair. Expensive, but not as much as I thought. The Cod was seasoned with salt and lemon juice and drenched in a mixture of Flour and Parmesan Reggiano before it was Pan Roasted. The Baby Corn and Crab Garnish was saute'd
Let's kick off the last series of photos for my 2nd cooking photo album! First I was inspired to do a curry fish dish. The curry also served as a braising agent for my next dish (next pic). I made the curry from fennel seeds, shallots, basil leaves, tomat I've been busy tonight! In addition to the curry fish (previous pic), this is Lamb Two Ways! First is a lamb chop, de-boned and braised in Curry. The second is a traditional Pan Seared Lamp Chop, finished in the oven. The lamb chop was French-Cut (exposin To accompany the 2 lamb dishes (description in previous pic), I did a medley of 3 vegetables saute'd in butter and roasted in the oven. All 3 veggie items have unique names. First we have Shitake mushrooms, then Pearl Onions, and finally Maroon Carrots...
   
Photos 1 - 60 out of 60 | Back to Albums
Description: Part 2 of my cooking pictorials. Now that I'm living on my own, with a wonderful kitchen (gas stove!!). I might as well save some money and do what I like to do best. I got warmed up in Photo Album #1 (check it out if you haven't yet!). I'm just getting started!
Location: Nashua, New Hampshire, USA

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