The Great Chef

Today's recipe is ideal for a light meal and can be prepared in an amazing 15 minutes, from start to finish! If that wasn't enough, it is super healthy as well. The technique used is, basically, an alternative way to steam whatever ingredients are suitable to be steamed (mostly vegetables and fish) and it consists of wrapping the ingredients and few drops of water, stock or wine in parchment paper and put it in a pre-heated oven. In less than nothing you get a super tender, flavorful and healthy meal. For this recipe I used sole, a white, flaky fish. Flaky fishes are not suitable to grill because they are so fragile that they will break into thousand pieces when you try to turn them on the grill. Your options, therefore, are to fry it or to steam it. For grilling you can choose salmon, tuna, salted cod, or sardines. For 4 servings: Start by heating the oven to 450ºF. Cut four 15-inches-square pieces of parchment paper (or large enough to wrap the fillets like you would do with ...

Lamb is one of those types of meat that is a delight all year long but for me Easter tastes even better with  a plate of lamb. While living with my parents I didn't get the chance of eating as much lamb as I would like because most of our family didn't like he exquisite and strong flavor of this meat (believe it or not!). So now, I don't wast a chance of eating it. That doesn't mean I cook it frequently, though. In fact, yesterday was my second time cooking it. The first time I cooked a rack of lamb I followed a recipe by Gordon Ramsay but I was not particularly happy with it. He suggests a crust of parmesan cheese and herbs but the flavor of the cheese ended up standing above everything else and turned the dish quite heavy. This time, I decided to follow my guts and try a recipe that came to my mind during last week. It also includes cooking the meat involved in a crust but this time I chose sesame seeds and instead of cooking the entire rack, I cut it in individual ch...