Neutrals and Boyfriend Jeans on Mont-Royal
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| Sunnies: Celine Audrey Sunglasses. Turtleneck: Wilfred Lin Sweater. Asymmetrical Sweater: Wilfred Sherbrooke T-shirt. Boyfriends: Current/Elliot The Fling. Boots: Cole Haan Daryl Short Waterproof Boot. |
Archive for March 2015
Tuesday 24 March 2015
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Prosciutto Pesto Sandwich with Fried Tomatoes
What you'll need:
Serves one
6-8 Slices of Prosciutto
Section of Baguette
Pesto:
1/2 cup Fresh Basil (can sub 1/4 cup with baby spinach)
1/6 cup Pine Nuts
1 small Garlic Glove Minced
1/8 cup Freshly Grated Parmesan-Reggiano Cheese
1/8 cup Olive Oil
2 tsp Fresh Lemon Juice
Salt and Pepper to Taste
Fried Tomatoes:
1 Large Tomato
1/3 cup Flour
2 tbsp Olive Oil
1 tbsp Butter
Salt and Pepper
Directions:
1. To make pesto, using a food processor (or Magic Bullet because that's what I used and it worked!), combine basil leaves (w/ optional spinach) with pine nuts in processor for a few pulses
2. Add minced garlic and parmesan-reggiano and blend until mixed
3. Add olive oil in a slow steady stream with food processor is on
4. Add lemon juice to pesto and blend for a few pulses (this will keep the pesto fresh)
5. Taste and stir in desired salt and pepper
6. Heat 2 tbsp oil over medium heat
7. In the meantime, slice the tomato into 1/2"-3/4" slices
8. Cover both sides of each slice generously in salt and pepper
9. Add the butter to the pan and turn the heat up to medium-high
10. Working quickly, coat both sides of each slice of tomato in flour, gently coating twice per side and then placing immediately into pan
11. Fry tomatoes for approximately 2-3 minutes per side
12. Remove and place on paper towel
13. Toast the baguette if desired
14. Spread pesto onto both sides of baguette then stack prosciutto and tomatoes
15. Enjoy!
2. Add minced garlic and parmesan-reggiano and blend until mixed
3. Add olive oil in a slow steady stream with food processor is on
4. Add lemon juice to pesto and blend for a few pulses (this will keep the pesto fresh)
5. Taste and stir in desired salt and pepper
6. Heat 2 tbsp oil over medium heat
7. In the meantime, slice the tomato into 1/2"-3/4" slices
8. Cover both sides of each slice generously in salt and pepper
9. Add the butter to the pan and turn the heat up to medium-high
10. Working quickly, coat both sides of each slice of tomato in flour, gently coating twice per side and then placing immediately into pan
11. Fry tomatoes for approximately 2-3 minutes per side
12. Remove and place on paper towel
13. Toast the baguette if desired
14. Spread pesto onto both sides of baguette then stack prosciutto and tomatoes
15. Enjoy!
Sunday 22 March 2015
Beach Bum ~ Sun Wear
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| Bathing Suit: Melmira Toronto. Sunnies: RayBan Aviator Ultra. Coverup: Melissa Odabash - similar here. |
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| Bathing Suit: Vix Jambo Triangle Top and Detail Bottom. Shorts: Rag and Bone Marilyn Denim. Sunnies: Celine Audrey Sunglasses. |
Steak Sandwich with Sriracha Garlic Aioli
What you'll need:
Serves two
1 Filet Mignon
1 Spanish Onion
2 Handfuls Arugula or Leafy Greens
2 French Buns (or that of your choice)
7 Tbsp Salted Butter
5 Tsp Sea Salt
3 Tsp Cracked Pepper
1 Tsp Garlic Powder
3 Tsp Thyme
6 Tbsp Sriracha Mayo
1 1/4 Tbsp Lemon Juice
1 1/2 Cloves Minced Garlic
1/4 Tsp Pepper
3/8 Tsp Salt
Directions:
1. Bring steak to room temperature before cooking and preheat oven to 425 degrees
2. Marinade steak with 5 tsp of salt, 3 tsp of cracked pepper and 1 tsp of garlic powder
3. Using a cast iron skillet, melt 3 tbsp of butter on medium-high heat
4. Fry steak on one side for 2-3 minutes before flipping and frying for another 2-3 minutes
5. Return steak to original side and melt 1 tbsp of butter to one side of the skillet
6. Add 3 tsp thyme to melted butter
7. Spoon butter/thyme mixture on top of steak and transfer skillet into oven
8. Bake for 15 minutes for a medium-rare steak
9. Meanwhile, add 2 tbsp butter to a fry pan on medium heat
10. Chop onions and fry in butter until soft
11. To make sauce (garlic sriracha aioli), combine sriracha mayo, lemon juice, minced garlic, pepper and salt in bowl
12. Cover bowl and store in refrigerator for 30 minutes before using to avoid bitterness
13. Remove steak and cover with tin foil - wait 5 minutes before slicing
14. In the meantime, place buns in the oven cut lengthwise, face-down to toast
15. Once buns are toasted to satisfaction, remove from oven and slice steak onto each sandwich, place onions, spread some of the garlic sriracha aioli sparingly and top with arugula or leafy greens, use excess sauce to dip as desired
