A Vietnamese Moment

Adapted this recipe from Chef John's Perfect Prime Rib This recipe cooks prime rib PERFECTLY to a medium rare! Mine was a little rare so I might add 1-2 mins to my cooking time in the future to adjust for this. It really is dependent on your oven. Otherwise, this cooking technique is spot on! My beef was a little chewy so make sure you slice your prime rib into thin slices :) Cooking time = exact weight of roast x 5 Round to the nearest whole number Ie 6 lb roast x 5 = 30 mins Ingredients: - prime rib roast (bone-in if possible) - 1/4 cub butter (softened) - 1 teaspoon herbes de provence - 1 tbs freshly ground pepper - kosher salt - garlic cloves (optional) 1. Place rib roast on a plate and bring to room temperature for about 6 hours. Leave butter out as well (usually about 1-2 hours before cooking is fine). 2. Preheat oven to 500 degrees 3. Combine butter, pepper, and herbes de provence in a bowl. Mix until well blended. 4. Spread mixture over rib roast. Salt

My boo LOVES corn potage soup at Curry House so I decided to try my hand at it. Very minimal amount of ingredients and very quick to make! Made the mistake of buying frozen sweet white corn and it came out a little too sweet. Next time will try just regular corn. And also set some corn aside (before you puree it) to give it a little more texture. My imitation of Curry House's Corn Potage Soup Ingredients: - 2 tbs unsalted butter - 1/2 medium onion, diced - 2 tbs flour - 2 cups frozen or fresh corn - 1.5 cup chicken stock - 1.5 cup milk - salt and pepper to taste - green onion for garnish 1. Heat butter over medium heat. 2. When butter has melted, add diced onion. Cook until unions are translucent and then turn heat to low. 3. Add flour and stir to mix - will look a like paste 4. Slowly add chicken stock and stir while adding to prevent lumps 5. After all the stock as been added, turn heat to medium high and bring to boil 6. Once broth is boiling, add corn and

I needed a dessert to bring to a pot luck so decided on making an all american classic ... blueberry cream pie! Got the recipe from my friend Tessa who is one of the best bakers I know. Pie filling: - 1 egg - 1 cup sour cream - 2 tbs flour - 3/4 cup sugar - 1 tsp almond extract (or 1/2 tsp vanilla extract) - 1/4 tsp salt - 2 1/2 - 3 cups blueberries *optional: lemon zest Pie crumble topping: *can be done ahead of time, and store in fridge  - 4 tbs flour - 1/4 cup cold unsalted butter - 1/3 cup chopped pecans 1. Beat egg lightly in bowl. Add sour cream, 2 tablespoons flour, sugar, almond extract, and salt. Whisk until smooth. 2. Stir in blueberries and spoon filling into pastry shell. 3. Bake pie on center shelf @ 400 degrees for 25 minutes. Remove from oven for the topping. 4. Combine remaining 4 tablespoons flour, pecans, and butter in bowl and mix well. Sprinkle mixture on top of pie. 5. Rebake @ 400 for 10 minutes - topping should only be slightly brown.

I unfortunately have not been posting regularly lately... residency is taking over my life! But with the free time I do have, I like to try out new recipes (and new restaurants!). Currently broadening my range outside of Vietnamese moment. I had this chicken at a friend's place once and it was DIVINE! The most moist and succulent chicken ever... with minimal effort! I replicated it at home and it tasted *almost* as good! The secret? Cooking at high heat! Made this again for my fiancé and it's a winner :) Some tips I learned along the way - use about 1 teaspoon kosher salt per pound of chicken. Salt cavity with 1-2 teaspoons of salt, usually closer to 2 tsp. Cooking time is actually 11-12 mins per pound based on 450. Does not take entire 75 mnins. Thomas Keller's Roast Chicken (founder of French Laundry) 1. Use a 4-5 lb chicken - bring to room temperature (let sit on counter top for 1-2 hours) 2. Run your hands under the skin of the breast, legs, thi