Chicken with Port and Mushroom Sauce on Toast

I had originally intended to make Chicken Marsala on the kitchen of friends weekly cookout day that is today. Having not a drop left in the kitchen, I refuse to spend my money on a new bottle of Marsala wine. I have Port. I used it instead of the Marsala. It worked pretty well. :)

Simplest Cinnamon Sugar Donut Muffins

It's a donut in the shape of a muffin, it's a....DONUT MUFFIN (hugged up with a cinnamon sugar coating) and I know this will raise a few eyebrows, perhaps some would even slam their fists on the table and yell 'blasphemy!!!'...but i have only recently gotten around to trying out cinnamon sugar buttered toasts. I have to say...those badboys are DELICIOUS...and remarkably similar to churros (except now homemade, saving time, mess and cost).

Momofuku's Chicken and Egg

This was such a joy to make because it has rice and chicken and egg and pickles. These are some of my favorite things to cook and as well to eat. What's even better is that I got to sit on the floor while eating this - a humbling and delightful experience. I know, that sounds slightly crazy. Oh well, what to do.

Grilled Cheese Sandwich in Spicy Tomato Soup

It's no secret. I'm a top chef fan. After watching Dale Talde's winning dish for the Target challenge, I knew I had to try the recipe. Grilled Cheese Sandwich with Spicy Tomato Soup. Comfort food to the extremes! The only thing I'm missing is the Ribeye, which I couldn't afford.

Living here in Singapore, there is no winter. However, there are cold rainy days. They are days where people like to stay home and sleep. I, on the other hand, will grab the opportunity to cook something, like winter food. It makes me feel more pretentious that way.

Red Wine and Grand Marnier Poached Pears

I seldom do desserts because, in all truthfulness, I'm afraid to get fat. Can't help it when you got the majority of members in your family that you are living with, to tell you that you are getting fatter everyday.

True enough, I ate most of the pears today, leaving none for my brother and sister. Can't blame myself. It was fantastic. The only rationalization I can come out with is that this dessert, when the pear is eaten alone, contains no fat at all. The funny thing is that I took extra scoops of the ice cream to pair with the rich and syrupy wine sauce. But it's gonna be okay :) I'll work out tomorrow.(as always but hardly happens)

Apple Cinnamon Muffins

Apple + Cinnamon + Muffin. 3 winning items in a row is pretty self-explanatory but the sweet crunchy cinnamon-smelling topping went over the top and up the ante. I love the way the cinnamon smell permeates the house and salivated the love of my life. Just a few days ago I got into a relationship with the most genuine, big-hearted, happy girl I've met and like the apple cinnamon muffin, she brings me joy(and fats, lots of it) and i hope all of you enjoy these as much as I did.

Pan Seared Sea Scallops with Panzanella(Italian Bread Salad)

Fresh scallops are my big favorite, I mean really, who doesn't like scallops? They cost quite a bit though and usually, I can't afford them.(Right here they cost about an atrocious 2bucks a piece!) Since I made some money this week, today's an exception! :):):)

Baked Chicken Meatballs

Delicious meatballs I hear of have always been made from beef, and coming from a family of Buddhists I haven't had any balls to be proud of. This grounded chicken meatball changed it all. My only memories of minced chicken were Mom's chicken porridge and as satisfying and nursing as they were during times of sickness, we've always wanted something tastier, with more bite...something ballsier.

Blueberry Buttermilk Cake

I have always wished for a cake that i could have every Sunday during tea-time and I've been constantly let down, until NOW. Smitten Kitchen's everyday cake. Like the weekends, its beautiful and full of life. Gorgeous with a cup of milk, it's tastes are just nice. What do i mean by just nice? It brings you right up there, the layer between heaven and white clouds. Not too overtly mind-blowing but just enough. Perfect served with your favorite brand of chocolate ice cream for a lazy Sunday I'd say.

Pita Bread Pizza with Fresh Mozzarella

The best thing about this pizza is that it is dough-less, very easy to make and spectacularly delicious. The fresh cheese melts perfectly and is beautiful to the taste, the tomatoes add a tad of sweetish tartness, briny olives that makes sense and a hint of garlic and extra virgin olive oil to sum everything up. Andrik calls it "sex on a plate".

Coq Au Vin Express

Coq au Vin - Rooster in wine.

In the traditional recipe, making coq au vin takes an entire night of marination and an hour or two to simmer. Here, in an express version of the dish, the chicken is almost as delicious, taking only about 1-2 hours of prep and cooking time. However, I must say that the traditional recipe has a bolder flavor and a richer sauce.

Nonetheless, if you are in a hurry to impress your frenchy friends with a coq au vin, you can try this recipe. It's pretty good.

Pan Seared Flank Steak with Chimichurri Sauce

Last night, I got really excited when I chanced upon a post at steamykitchen.com. There, it states a technique that turns cheap cuts of beef into "Gucci" steaks. I knew had to give it a shot.

Bright and early this morning, I excitedly and almost literally ran to the supermarket to get myself a piece of flank steak.

Hasselback Potatoes

These little babies are both fun and easy to make. Oh hell, all babies are both fun and easy to make, for the men at least.

A little tricky part to making this dish is to have steady hands and knife skills so as to not slice the potato all the way through. Once you slice one through, you'd have to start with another one, it gets pretty troublesome.

I read somewhere on the web that you can lay chopsticks along the sides of the potato so your knife won't go all the way through. Give it a shot. It fun to make and beautiful to look at. Go now!

Boursin Mac and Cheese

Mac and cheese is a great southern American favorite of all time. Here it's given a makeover with one of my favorite cheeses ever - Boursin, with garlic and herbs. With a crisp topping to round out the texture, this is a truly wonderful dish.