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Benvenuto once again from fOrQQ ^^ Hope everyone is enjoying my cooking adventures :D Once more I feel like I've 'leveled up' my newb cooking abilities. Luckily I haven't burned down the kitchen yet, but I won't hold my breath :p
Tonight I revisit (already) a dish from the last blog (since I still had a portion left), but it wouldn't be an improvement if I didn't take into account everyone's advice (thanks kikimama!). Without any further ado, here we go!
Dish 1: Steak au Poivre, side of mashed potatoes
Last time I wanted a medium rare steak and got medium...this time I got it! Again the sauce is made from red wine, mushrooms, onions, garlic, and I would like to say that I plated it much better ^^ Also added some chili flakes to add a bit more colour and flavour to the dish.
Of course doing the exact same dish would be boring, so I made a nice side of mash potatoes with some baby potatoes that were on sale at the market! I considered just buying instant mashed potatoes but it just wouldn't be any fun if I didn't mash them myself XD Unfortunately I didn't have a masher, so I had to make do with a giant ladle to mash them inside the pot (lol). The result was great and I definitely feel like I'm improving, thanks to the great support and advice from my audience.
Pics:
![[image loading]](http://i861.photobucket.com/albums/ab171/_fOrQQ/P1000024.jpg)
![[image loading]](http://i861.photobucket.com/albums/ab171/_fOrQQ/P1000025.jpg)
![[image loading]](http://i861.photobucket.com/albums/ab171/_fOrQQ/P1000026.jpg)
Dish 2: Tiramisu (Gordon Ramsay style)
Ah, the quintessential Italian dessert...the one dish everyone talks about when on the subject of Italian cuisine. Again, I have had absolutely no experience in making any kind of dessert (unless scooping out ice cream from a tub counts), so I was quite nervous to start. My arms actually started to get sore while whisking the mixture but the result was definitely worth it!
Unfortunately I didn't have any Marsala wine (and have no idea where to even get some) but I substituted for Bailey's Irish cream, and my God it was heavenly (although I haven't had that many tiramisus, so I could just be fooling myself -_-) Anyway, this was my first 2-course meal and I'm proud to say that I'm learning a lot~
Pics:
![[image loading]](http://i861.photobucket.com/albums/ab171/_fOrQQ/P1000030.jpg)
![[image loading]](http://i861.photobucket.com/albums/ab171/_fOrQQ/P1000032.jpg)
Enjoy!
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i agree with l10f, your steak looks delightful. so does your tiramisu... fortunately, it's dinner time now so the hunger that your blog has invoked upon me won't haunt me for long!
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I just had dinner and now I am hungry again...
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The steak and mashed potatoes look really yummy, but I can't say I ever tried anything like what's in the glass... and it doesn't look exactly appetizing. I'm sure it's good 
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man i was already so hungry t.t
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that looks like it tasted good but I don't really agree with the plating of the meat dish. but its always hard when you have that much sauce.
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I assume that was regular mashed potatoes and not garlic mashed potatoes?
I've never figured out how ppl get garlic mashed potatoes so garlicky without having to taste the minced up garlic in the mashed potatoes themselves.
Nice job by the way. It looks pretty delish.
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On July 07 2010 09:38 BottleAbuser wrote:The steak and mashed potatoes look really yummy, but I can't say I ever tried anything like what's in the glass... and it doesn't look exactly appetizing. I'm sure it's good
Yeah I confess I'm probably a worse photographer than I am a chef but I hope you trust me when I say that it was great :D I know often tiramisu is made like a cake but I wanted to give it a more delicate, post-dinner feel with the martini glass :p
On July 07 2010 09:46 Julmust wrote:
that looks like it tasted good but I don't really agree with the plating of the meat dish. but its always hard when you have that much sauce.
The plate was actually quite shallow so there isn't actually too much sauce. I'm all ears to any ideas you have about plating though! Compared to the last pepper steak, I do like this one more =D
On July 07 2010 09:46 lac29 wrote:
I assume that was regular mashed potatoes and not garlic mashed potatoes?
I've never figured out how ppl get garlic mashed potatoes so garlicky without having to taste the minced up garlic in the mashed potatoes themselves.
Nice job by the way. It looks pretty delish.
Yes, they are regular mashed potatoes^^ wanted something simpler before the complex stuff lol. Next time I'll try doing garlic mashed potatoes though~ (No idea how to do that though)
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need steak in my stomach..now...
otherwise looks great~ cant wait for part 4
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Wow, it looks delicious...now I'm hungry. Hurry pizza man hurry!
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Mmm this looks delicious. And incredibly pro. Level up indeed :D That tiramisu makes my stomach giggle with happiness.
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Eating instant ramen while reading this blog is not a good idea. 
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Well first of all I just wanted to state that I'm not a professional chef but more a guy who enjoys to cook a bit more fine-dining for his family a couple of times a year. So my points here might be moot. First of all I just wanted to say that the mashed potatoes presentation looks great (could've shaped it better if you're really trying to get into fine dining) and the meat looks fine aswell (altough I am more a fan of this type of meat plating).
The only real problem is the sauce and I generally try to avoid a "loose" sauce (that's what yours looks to be anyway) and rather go with a more concentrated sauce, which you need to make more flavorful to make up for the lack of pure volume.
Again: not a professional in any way, so check with the chefs of TL before you make any adjustments. I'd post pics of what I have done, but it's been a while since I actually cooked. Might do something this weekend
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Your steak turned out amazingly well! I dunno that I'd add the pepper flakes (cuz i like steak au poivre as is) but your mashed potatoes looks amazingly awesome.
maybe I should start taking pictures of what I cook...
edit: to go off of kind of what the guy above me said, I think the sauce would have been better on top of the steak, but there isn't too much of a difference. I suppose it might just feel like the steak slips around a bit if you pour it on the plate then put the steak on top.
edit #2: when you pick up a masher, make sure it's one of the straight ones with the wire curved at the mashing end rather than one of the ones with holes. the first one does a much better job of actually mashing and you can control consistency more easily. the second one just beats it do death imo.
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Ahh... This is a pretty cool blog. I always found cooking the one thing that I was very bad at. Anyways, it's really cool that you are learning to cook!
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On July 07 2010 10:13 Julmust wrote:Well first of all I just wanted to state that I'm not a professional chef but more a guy who enjoys to cook a bit more fine-dining for his family a couple of times a year. So my points here might be moot. First of all I just wanted to say that the mashed potatoes presentation looks great (could've shaped it better if you're really trying to get into fine dining) and the meat looks fine aswell (altough I am more a fan of this type of meat plating). The only real problem is the sauce and I generally try to avoid a "loose" sauce (that's what yours looks to be anyway) and rather go with a more concentrated sauce, which you need to make more flavorful to make up for the lack of pure volume. Again: not a professional in any way, so check with the chefs of TL before you make any adjustments. I'd post pics of what I have done, but it's been a while since I actually cooked. Might do something this weekend
Thanks for the tips! Yes, the sauce was a bit more runny than I hoped for; probably should have reduced it more.
On July 07 2010 10:43 a176 wrote:
you pureed the sauce?
Nah, don't think you can see it but there are diced and sliced mushrooms in there as well =]
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nice! hey, at least it's a start. looks good man, keep it up. that steak looks really good, but I prefer well done . We actually had a Tiramisu demo at work last week, but I never manged to get a sample. Still haven't tried it, but I hear great things.
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On July 07 2010 10:58 Grobyc wrote:nice! hey, at least it's a start. looks good man, keep it up. that steak looks really good, but I prefer well done . We actually had a Tiramisu demo at work last week, but I never manged to get a sample. Still haven't tried it, but I hear great things.
Noooo D:
Btw, good job OP, the food looks great! I'm about to cook dinner myself, though it's nothing fancy
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EPT
