This was my attempt at making Brent Owens‘, as it turns out, incredibly delicious Thai Red Prawns with Coconut Lemongrass Panna Cotta. Only difference was I played with quantities a little since I was only cooking for 2 whereas the original recipe is set for 4 serves. Thanks Brent & MasterChef Australia! I have been attempting recipes for the longest time but have only recently worked out a little prep process. Get all the ingredients out first, then measure them all out and have them ready to go as you…
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2 MasterChef-worthy Meals for Finals Week
Last year, I found myself at a dinner where Renae Smith, MasterChef Australia contestant from Season 6 was cooking. Our 3-course meal started with her beetroot and sage tart that she had cooked on the show too, followed by a Harissa Kingfish (options of lentils and chicken) with roasted vegetables, and an orange syrup cake for dessert. More than the food, it was the experience of being hosted by a bona fide ex-MasterChef chef that is memorable. The dinner was not arranged in any part of Australia; it was in…
Read MoreProof of the (Seafood) Pudding
When you’re exploring the big, blue world of seafood as maniacally as I am, and you’re revelling in it as much as a dolphin in water (I’ve always thought of them as smiling all the time), you want to imagine outside of the square; think of it as extending the diameter to encompass as much thrill and what-may-at-first-be weirdness. Let’s go beyond the fish appetizer, seafood consommé, crustacean main, and talk about dessert. Yes, dessert. More specifically, seafood dessert. Okay, now we know what the elephant in the (cyber?) room…
Read MoreCracking the Code‒ Your Guide to Cooking Lobster
“Bon Appetit!” Julie in Julie and Julia readies to poach her first lobster, in a bid to cook the legendary Julia Child’s Lobster Thermidor. You don’t really need to read a guide for cooking lobster; you can easily watch the legendary Julia Child handle, cook and serve these live crustaceans ranging from a small chicken-sized kid to a 20-pound “Bertha Behemoth” on her classic The French Chef. The charmingly high-pitched Julia picks up a rustling creature with a firm, steady hand, the same way most of us would lift an…
Read MoreBroth-erly Love
The last couple of weeks have been all about the wet chill in the air, made better by shades of lush green around—gorgeous verdant foliage dripping with tiny beads of sparkling moist shine. As much as the palate craves hot oil-produced crunch and crispness (succumbing, we dedicated a whole day to frying fish, true comfort lies in a hot mug, or a steaming tureen, or a scalding bowl. Whatever your choice of serving container, soups and stews will warm and soothe the coldest heart and smoothen the roughest edges of…
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