Thursday, September 21, 2006

Beef me up, Scotty!

It was our last community dinner for the semester last night! For our last hurrah, i served roast beef, pasta and green salad. Here's the recipe I used for the beef.

Herbed Tenderloin and Roasted Garlic

1-2 kls. tenderloin beef
3 tbsp wild honey
3-4 tbsp mustard
1-2 tbsp olive oil
minced fresh basil
minced fresh rosemary
minced fresh oregano
minced garlic
cloves of garlic (peeled)
salt and pepper
2 cups dry red wine

1. Season pat dried tenderloin with salt and pepper.
2. Combine mustard, wild honey and olive oil. Rub on the tenderloin.
3. Combine minced herbs and rub on the tenderloin. Let stand for around 1 hour
4. Roast tenderloin together with cloves of garlic. Cooking time depends on whether you want your beef well done, medium rare or rare.
5. Collect drippings. On a sauce pan, combine drippings, red wine and herbs. Beef stock may be added. Reduce wine until syrupy.

Friday, September 01, 2006

Five Things to Eat Before You Die

from Jhaw

We've been tagged by Passionate Eater! She asked us to list "Five Things to Eat Before You Die." Here's my own list:

1. Cailles en sarcophages avec Sauce Perigourdine.
Since I've watched Babette's feast, I've been dreaming of tasting this delectable dish called "quails in their coffins." I think this dish celebrates the beauty and artistry of French Cuisine, not to mention the fine taste. Just imagine a quail in puff pastry shell with foie gras and truffle sauce. For me, it is really a dish to die for.

2. Korean Imperial Meal.
I got hooked on this Korean television series entitled Jewel in the Palace. The story is about a young lady who became the Chef of the Korean Imperial Court and later on became a doctor to the Royal family. I usually salivate when the episode comes to the part where they prepare food for the King-- and I ask myself "why wasn't I born a Korean king?"

3. An Authentic Jewish passover Meal.
I really long to have a Jewish family who will invite me to their Passover meal. The food is actually very simple, but what I want is the experience of going through this ritual that has been carried on even before the start of Christianity.

4. A Haagen-Dazs Ice Cream Buffet
My God, why is Haagen-Dazs ice cream super expensive? The last time I've tasted this ice cream was 10 years ago!!! I'm so deprived....

5. One of Passionate Eater's Foodie.

No explanation needed. he-he

from katimugambalon

1. A croissant made with butter from Louviers, France.
My father had always raved about French butter. I could only read that the butter in Louviers has a higher fat content and an extraordinary flavour derived from bacteria indigenous to the region. And what could be more buttery than a flaky croissant that just melts in your mouth.

2. Fugu
No, not the quail. (Ok, only Filipinos will get that pun). I am talking about the poisonous fish that only licensed chefs are allowed to prepare. I just want to know what the big fuss is all about. Why pay $200 for a fish that could kill you. Well, in that case, it would really be the last thing I would eat before I die.

3. Gratin of Truffled Macaroni at "The Fat Duck" in Berkshire, U.K.
Reported to be the best restaurant in the world. The Fat Duck has a reputation for introducing innovative recipes such as the one above.

4. A Full Course SulipeƱa Meal
In the Philippines, Sulipan, Pampanga is considered the capital of gourmet cuisine. In fact, during Spanish rule, the Kapampangan town of Sulipan, has become host to many dignitaries. The town of Sulipan exisits no more, but the culinary skills continue. Pampanga is still well known for its passion for food so much so that there are records of pre-war Filipino women from Pampanga studying in Le Cordon Bleu, France!

5. Like Jhaw, A Potluck Meal from International Food Bloggers, esp. PE
Yes, of course, one can just talk about food, but one should eat it! I've been reading so many tasty entries online that I cannot wait to meet and eat with people who are just as passionate about food.