Tuesday, April 10, 2012

spring is green

The plants we have in the shop are pretty green all-year-round, but this time of year the green leaves always seem brighter and cuter!

And new "strands" have also been branching out. So cute!

Monday, April 09, 2012

Easter at Victor's

Les cooked everyone a wonderful Easter dinner at Victor's! It was great food, great wine, and great company!

I made and brought a strawberry and whipped cream cake roll for dessert, and Les also got beautiful Chocolatier Blue chocolates. Yum.

Good times!

Tuesday, April 03, 2012

braised beef tendons

John and I have been using our electric pressure cooker quite a bit, and I am really enjoying the super speedy cooking power it provides. Many dishes that require hours and hours in the slow cooker/Crock Pot can now be cooked in very short amount of time! So yes I love my electric pressure cooker!

I think one of the hardest things to cook is beef tendons, especially when I want to make it super soft, flavorful, and melt-in-your-mouth. I believe it takes at least 7-8 hours if people want to cook beef tendons the conventional way, but with our pressure cooker it only took about an hour and a half!

John is usually in charge of our pressure-cooker cooking. This last batch of braised beef tendons he made me was super delicious!

3 oz. rice wine + 3 oz. soy sauce + 6 oz. water + a small handful of rock sugar + little bit dark soy sauce for "coloring" + ginger slices + spicy broad bean paste with 2 lbs. cut-up beef tendons (boiled for a couple minutes to remove excess blood(!) prior to placing in pressure cooker) = yumminess!

Yummy on rice or noodles!

Thanks John! :D