Three Herb Pesto Pasta
Posted on July 23, 2007
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A rose by any color is still a rose? This green imposter is my 3 Herb Pesto Pasta. I didn’t want to waste some of the herbs I had leftover so I decided to make a Pesto sauce out of it. I used Cilantro, Parsley and Basil combined with slivered Almonds, Garlic, Parmesan, Salt, Pepper and Olive Oil. The pasta I used was Angel Hair pasta.
I decided to fancify my plating. 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!
Update: I’m submitting this post entry to Once Upon A Feast’s Presto Pasta Nights.
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Pan Seared Tuna with Soy-Lime Syrup Sauce
Posted on July 22, 2007
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Tonight’s Pan Seared Tuna was inspired by an episode “Simply Ming” starring Taiwanese-American Chef, Ming Tsai. Since I’m near the Boston area, I should really visit his restaurant, Blue Ginger, one of these day. Now I know that plating Tuna on rice doesn’t so remarkable. But you should know that the rice has been pumped up full of flavor with dried Bonito shavings and Chives!
The sauce was inspired from an episode of “Simply Ming“. It’s made out of 3 simple ingredients: soy sauce, sugar, and lime juice… reduced to the consistency of syrup.
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Appetizers: Jelly Fish Salad and Spring Salad
Posted on July 21, 2007
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Saturday was all about learning to do 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 are two appetizers I present: a Jelly Fish salad with Cucumber and Shrimp, and a Spring salad with Arugula, Mushroom and Radish slices.
The Jellyfish (sold in most Asian supermarkets) was cold tossed with cooked 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 Oil and Lemon Juice, and topped with Parmesan
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Smoked Salmon Fettuccine
Posted on July 19, 2007
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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 complementary pasta sauce to lay over top. The toppings were a mixture of red onions, white mushrooms and smoked salmon. The sweetness of the red onions shone well against the backdrop of the creamy sauce. The cream sauce also took alway that smoked salmon after taste but kept the smokiness and salty flavor intact.
I first sautee’d the red onions in a mixture of olive oil and butter until softening. Mushrooms were added and cooked a bit further. Finally, in goes the smoked salmon, cream (not too much for me, I wanted the natural flavors to be the focus), salt and pepper, garnished with chopped parsley. A very simple, and colorful dish to celebrate summer!
Update: I’m submitting this post entry to Once Upon A Feast’s Presto Pasta Nights.
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