My new addiction

I woke up this past Sunday at 7:30am, even though I went to bed at almost 2:30am the night before. I could not wait to cook.

I have a new addiction and it is cooking.  For the past few weeks I would start thinking of a new menu for the weekend, a new challenge every time.  "Just don't turn into a cook-zilla," said Julius.  He has been patiently waiting for his turn to make a meal in our kitchen again, a place that I used to visit for a quick breakfast.

I had a new menu this week and all the recipes and I was ready to roll.

I had vague memories of making dumplings with my grandmother, my aunt and my mother. So vague that I could not remember how old I was.  I do know what I like to taste in a dumpling: lots of shrimps, tilapia paste, cilantro, shitake mushrooms and fried garlic was my recipe this time.

It was 9 in the morning when I finished preparing these, I had to wait till 7 when our friends Eric, Brian, Mark and Errol arrived for dinner!

I kept myself busy and set the table.  When Mark arrived he thought it was worth a picture on his iphone:

 Consommé with Shrimp Dumplings

The first course was consommé.  It took minutes to consume but it was hours in the making!  2 hours for the chicken stock and another 2 hours the next day to clarify it with egg whites, ground beef and leeks.   Not to mention the time to wrap the dumplings.  However, I was thrilled that some guests even asked for seconds.  Or maybe because I only served them 3 dumplings each to start...

It is all about the marketing sometime.

The Diva: Roast Beef Tenderloin

Our friend James's mother Mary always served a whole beef tenderloin at their country house when there is a dinner for 12 or more. She was never stressed about the preparation of the meal that I always loved . 

I marinated the meat (quite early in the day since I was up) with cracked multi-coloured peppercorns, herb de Provence and olive oil.

The recipe stated that it could take up to 25 minutes in the oven but definitely one should check with a meat thermometer.  At 20 minutes, I had 123 degrees, just a couple degrees short for medium rare so I removed it from the oven and I was surly glad I did.

And may I say it was simply divine?

(Photo by Mark)

http://www.foodnetwork.com/recipes/food-network-kitchens/roast-beef-tenderloin-with-mushroom-ragout-recipe/index.html

I called it the Diva because I should have started the beef before the soup.  Instead I did not start until after I finished the soup and we had to wait about 30 minutes. I did have breadsticks on the table....

Hollandaise Sauce, Baby Carrots with Parsley,  Green Beans with Fried Shallots and Garlic

I was again inspired by Top Chef Canada. I made Hollandaise sauce and it was so simple, compliments to Barefoot Contessa.  In fact, the two side dishes were her recipes as well.  I did add fried garlic to the green beans just because I had them and they smell amazing!  I had no idea until last week that you could purchase dried fried garlic in a bag, at your local Asian supermarket.  And I am Asian!

http://www.barefootcontessa.com/recipes/bip-1.shtml

http://www.foodnetwork.com/recipes/ina-garten/sauteed-carrots-recipe/index.html

http://www.foodnetwork.com/recipes/ina-garten/string-beans-with-shallots-recipe/index.html

I should mention the meat was also perfect with simply some horseradish, Brian preferred that and I had the last piece the next day that way too.  I am getting hungry just thinking about it.

Soup 8/10

Beef 9/10

Carrots 8/10

Green Beans 8.5/10

These were the average score from all of us.  We had some discussion about the beef (too much or right amount of peppercorns),  and the carrots (too crunchy or just right).

My name is Sherman and I am a cookaholic.  Just remember, if I can put this meal together, so can you!  Cannot wait till next time!

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