Posts tagged recipe
Recipe for Banana Bread illustrated by Eliane Mancera on They Draw and Cook. You might also like this recipe illustration I posted last year: http://chezmoncef.com/post/119488815/mousse-au-chocolate-illustration-clementine-derodit

Recipe for Banana Bread illustrated by Eliane Mancera on They Draw and Cook.

You might also like this recipe illustration I posted last year: http://chezmoncef.com/post/119488815/mousse-au-chocolate-illustration-clementine-derodit

Whole Wheat Gnocchi with Ground Beef & Roasted Red Pepper Sauce

  • Bring water to a boil for the gnocchi.
  • While the water is boiling, prepare the sauce in a food processor. Combine one shallot, 2 garlic cloves, a good handful or two of fresh flat-leaf parsley, roasted red peppers (canned is fine, just squeeze out the liquid), salt and pepper and extra virgin olive oil. Pulse until smooth, but leave it a little chunky. You’re not making soup here.
  • Heat olive oil over medium-high in a nonstick pan and cook the ground beef. I break it up into small pieces as it’s cooking and season with salt and pepper. This should only take a few minutes.
  • Pour the meat in a bowl then pour the sauce from the food processor into the pan and heat over medium. While the sauce is simmering, add salt to the boiling water and drop the gnocchi. Once they start floating to the top (takes less than 5 minutes), drain and then dump into the sauce and add the meat back in the pan as well. Combine everything and serve.

An easy, healthy and delicious meal in way less than 30 minutes. Rachael Ray ain’t got nothin’ on me!

Recipe for La Mousse au Chocolat, illustrated by Clémentine Dérodit for the Italian magazine Stirato. Also check out her Flickr page and Bupla site. (via vi.sualize.us)

Recipe for La Mousse au Chocolat, illustrated by Clémentine Dérodit for the Italian magazine Stirato.

Also check out her Flickr page and Bupla site.

(via vi.sualize.us)

Filet Mignon with Mashed Sweet Potatoes and Yams. I approach cooking like playing music - with lots of love and improvisation. I knew I was gonna have a nice cut of filet mignon, so I looked around my kitchen to see what could accompany it. I saw a sweet potato and a yam. Instead of roasting them like I did last time, I decided to mash them. My technique was certainly not from any culinary school, but it worked. Here is the Monfresh Remix if you want to try it: clean and peel 1 sweet potato and 1 yam drop them whole in a pot full of cold water cover the pot and bring the water to a boil add salt, lower the heat a little, put cover back on and continue to cook until they are fork tender (start checking after 15 minutes) when they are ready, drain them, but save some of the water, and put them in a bowl season with cracked mediterranean salt, cracked black pepper, olive oil, 1 or 2 tablespoons unsalted butter and prepared wasabi: wasabi powder mixed with equal amounts of water mash with a masher or other tool. I used the Wolfgang Puck Handheld Immersion Blender. if you want it less thick, add a few splashes of the potato/yam water and continue mashing I also added some diced shallots, but they seemed out of place. Next time, I would do without them, or maybe fry them first. If you like your beef medium-rare like me, do this: season the filet with cracked mediterranean salt and lots of cracked black pepper on all sides, then coat with extra virgin olive oil let sit for a few minutes preheat the oven to 375 heat a nonstick pan over medium-high heat and sear the filet for 3 minutes on each side put the pan in the oven and take it out 12-15 minutes later (get to know your oven) remove the filet from the pan and let it rest for a few minutes before slicing it Bon appétit!

Filet Mignon with Mashed Sweet Potatoes and Yams.

I approach cooking like playing music - with lots of love and improvisation. I knew I was gonna have a nice cut of filet mignon, so I looked around my kitchen to see what could accompany it. I saw a sweet potato and a yam. Instead of roasting them like I did last time, I decided to mash them. My technique was certainly not from any culinary school, but it worked. Here is the Monfresh Remix if you want to try it:

  • clean and peel 1 sweet potato and 1 yam
  • drop them whole in a pot full of cold water
  • cover the pot and bring the water to a boil
  • add salt, lower the heat a little, put cover back on and continue to cook until they are fork tender (start checking after 15 minutes)
  • when they are ready, drain them, but save some of the water, and put them in a bowl
  • season with cracked mediterranean salt, cracked black pepper, olive oil, 1 or 2 tablespoons unsalted butter and prepared wasabi: wasabi powder mixed with equal amounts of water
  • mash with a masher or other tool. I used the Wolfgang Puck Handheld Immersion Blender.
  • if you want it less thick, add a few splashes of the potato/yam water and continue mashing

I also added some diced shallots, but they seemed out of place. Next time, I would do without them, or maybe fry them first.

If you like your beef medium-rare like me, do this:

  • season the filet with cracked mediterranean salt and lots of cracked black pepper on all sides, then coat with extra virgin olive oil
  • let sit for a few minutes
  • preheat the oven to 375
  • heat a nonstick pan over medium-high heat and sear the filet for 3 minutes on each side
  • put the pan in the oven and take it out 12-15 minutes later (get to know your oven)
  • remove the filet from the pan and let it rest for a few minutes before slicing it

Bon appétit!

Rosemary-Olive Oil toast, Raspberry Wasabi Mustard, Arugula and Ahi Tuna with Oven-Baked Sweet Potato Chips. Earlier today, I picked up some fresh Ahi Tuna steaks from Costco: On the way home, I started thinking about how I would prepare it, and a sandwich came to mind, since the Rosemary-Olive Oil bread by La Brea Bakery was still warm. So I stopped by Harris Teeter and picked up some arugula, fresh rosemary and Raspberry Wasabi Dipping Mustard by Robert Rothschild Farm. When I got home, I rinsed the tuna in cold tap water and patted it dry. I then seasoned it with cracked mediterranean salt, lots of cracked black pepper, finely chopped rosemary, extra virgin olive oil and balsamic vinegar. I let it marinate while I washed and peeled 1 large sweet potato, which I sliced into thin rounds as evenly as possible. I should have used my Benriner Mandoline, but it wasn’t visible in the kitchen and I was too hungry to look for it. I seasoned the sweet potatoes with cracked mediterranean salt, cracked black pepper, finely chopped rosemary, extra virgin olive oil and finely chopped shallots. I then spread them out on a baking sheet covered with aluminum foil. I baked the potatoes in a 425-degree oven for about 20 minutes, flipping them halfway through. A few minutes before the potatoes were done, I heated a non-stick skillet over medium-high heat and seared the tuna for 2 minutes on each side and let it rest for a few minutes before slicing it. Here is a close-up of the final plating:

Rosemary-Olive Oil toast, Raspberry Wasabi Mustard, Arugula and Ahi Tuna with Oven-Baked Sweet Potato Chips.

Earlier today, I picked up some fresh Ahi Tuna steaks from Costco:

ahi tuna

On the way home, I started thinking about how I would prepare it, and a sandwich came to mind, since the Rosemary-Olive Oil bread by La Brea Bakery was still warm. So I stopped by Harris Teeter and picked up some arugula, fresh rosemary and Raspberry Wasabi Dipping Mustard by Robert Rothschild Farm.

When I got home, I rinsed the tuna in cold tap water and patted it dry. I then seasoned it with cracked mediterranean salt, lots of cracked black pepper, finely chopped rosemary, extra virgin olive oil and balsamic vinegar.

ahi tuna with mediterranean salt, black pepper, rosemary, olive oil and balsamic vinegar

I let it marinate while I washed and peeled 1 large sweet potato, which I sliced into thin rounds as evenly as possible. I should have used my Benriner Mandoline, but it wasn’t visible in the kitchen and I was too hungry to look for it. I seasoned the sweet potatoes with cracked mediterranean salt, cracked black pepper, finely chopped rosemary, extra virgin olive oil and finely chopped shallots. I then spread them out on a baking sheet covered with aluminum foil.

sweet potatoes with olive oil, salt, pepper, rosemary and shallots

I baked the potatoes in a 425-degree oven for about 20 minutes, flipping them halfway through. A few minutes before the potatoes were done, I heated a non-stick skillet over medium-high heat and seared the tuna for 2 minutes on each side and let it rest for a few minutes before slicing it. Here is a close-up of the final plating:

ahi tuna over arugula and rosemary olive oil toast with raspberry wasabi mustard

Web Analytics