Corned Beef and Cabbage

Happy St. Patrick’s Day!

the fashionista cook

I hope everyone had a wonderful St. Patrick’s Day. In honor I made Corned Beef and Cabbage for dinner last night. I have been making this dish for a few years. I use the base of Tyler Florence’s recipe, I found it to be a bit confusing so I made my own adjustments.

For the brine:

1 ( 2 1/2 to 3 pound) brisket ( but the good quality)

1 cup kosher salt

1 cup brown sugar

1 1/2 tablespoons whole coriander

1 1/2 tablespoons whole mustard seeds

1 1/2 tablespoons black peppercorns

1 1/2 whole allspice

4 sprigs fresh marjoram

4 sprigs fresh thyme leaves

2 bay leaves

Mix all the ingredients in a large bowl. Rub the brisket with the spices. Place on top and add water to cover.  Cover the bowl in plastic and place a dish on top so the meat won’t float. Place in the…

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Happy St. Patrick’s Day from all over the world.

Happy St. Patrick's Day from all over the world.

Beef with Oyster Sauce

Part 2  of my Chinese cooking series. The book didn’t specify what type of  green vegetable. It does show pictures of the types of vegetables that are commonly used.  I think it would go nicely with snap peas or broccoli.


Beef with Oyster Sauce

  • Servings: 2 to 3
  • Difficulty: easy
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  • 1 pound flank steak
  • 15 green onion cut into 1-inch pieces
  • 15 slices ginger
  • 4 cups oil
  • 1.2 pound green vegetables
  • 1/2 tablespoon wine
  • 1/2 teaspoon salt
  • 1 teaspoon sugar

For the marinate

  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon soysauce
  • 3 tablespoons water

For the seasoning

  • 2 tablespoons oyster sauce
  • 1 tablespoon water
  • 1 teaspoons sugar
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon sesame oil



  1.  Slice the beef in 1-inch squares, put into a bowl and marinate for at least 1/2 hour. The longer the better. Then add 2 tablespoons of cooking oil.
  2. Boil the green vegetables in boiling water for about 2 minutes. Remove from pan and stir fry with 2 tablespoons of oil. season with wine, salt and sugar, then lay on a platter.
  3.  Heat 4 cups of oil on medium to high heat in fry pan and add beef and fry till it turns light, about 10 seconds. Remove the beef and drain off the oil from the pan.
  4. Use another 2 tablespoons of oil to fry the green onions and ginger over high heat. Add the beef stir quickly and add the seasoning sauce. Stir until thickened and heated through. Pour over the green vegetables and serve.



Stir Fried Rice

Recipe was adapted from Pei Mei’s Chinese Cook Book Volume 1.  The book belongs to my mother. It was purchased for her by a co-worker that owned a Chinese restaurant and highly recommended it. It has some wonderful easy step by step recipes. A great introduction to Chinese cooking.


Stir Fried Rice

  • Servings: 4 to 6
  • Difficulty: easy
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  • 1/2 cup small shrimp (cooked or fresh)
  • 1/2 cup roast pork or ham
  • 2 eggs
  • 2 tablespoons green peas
  • 1 tablespoon raisins (optional)
  • 2 tablespoons chopped green onion
  • 6 cups cooked rice
  • 2 teaspoons salt
  • 8 tablespoons oil



  1. Heat 2 tablespoons of oil in a pan. pour the beaten eggs and stir fry quickly until the eggs are in tiny pieces. Remove from pan onto a plate.
  2. Heat another 3 tablespoons of oil, and stir fry the shrimp, ham, and green peas for about a minute or 2. Set aside.
  3. Heat another 3 tablespoons of oil in the same pan and stir fry the onions and the cooked rice. Sprinkle with salt. Reduce the heat and stir until the rice is heated through. Add the eggs, shrimp, ham, and green peas mixture. Combine well and serve.


Charlotte aux Abricots

Easy, no-bake, and delicious dessert inspired by Elizabeth Bard’s Lunch in Paris. She called it the student charlotte, as the real French charlotte’s ladyfingers are soaked in alcohol.  I modified it by using sponge-like ladyfingers and placing it a 10-inch spring form pan.


Charlotte aux Abricots

  • Servings: 4 to 6
  • Difficulty: easy
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IMG_0487 2



  • 3 packages of ladyfingers
  • 3 cups of fromage blanc
  • 1 32-ounce can apricots in heavy syrup



  1. Line the sides and bottom of a 10-inch spring form pan with ladyfingers.
  2. Add half of the fromage blanc.
  3. Add a layer of apricots on top.
  4. Add a layer of ladyfingers on top of the apricots.
  5. Spoon over the heavy syrup, reserving a few tablespoons.
  6. Add the rest of the fromage blanc.
  7. Top with another layer of apricots. You can be creative to make it more decorative, if you wish.
  8. Carefully spoon over the sides with the reserved heavy syrup.
  9. Place a deep dish underneath, there may be some leakage. Cover lightly with plastic wrap and let it sit in the refrigerator for at least 12 hours.

Creme Brulee

Great Valentine’s Day dessert!

the fashionista cook

A few years ago a friend of mine gave me a Creme Brulee kit, I finally opened the box and decided to this dessert. Unfortunately I could not get the torch to work so I put it back in the stove under broiler to carmelize the sugar. As I mentioned before I’m not much of a baker but it looked easy enough. I already had a recipe from Ina Garten’s cookbook, Barefoot in Paris.

1 extra large egg

4 extra large egg yolks

1/2 cup sugar, plus 1 tablespoon for each serving

3 cups heavy cream

1 teaspoon pure vanilla extract

1 tablespoon Grand Marnier

Preheat oven to 300F degrees.

In  a bowl of an electric mixer fitted with paddle attachment, mix the egg, egg yolks and sugar together on low speed.


Meanwhile scald the cream until it’s hot but not boiling. Add to the egg mixture very slowly and…

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Italian Hummus

A great healthy appetizer for Super Bowl Sunday!

the fashionista cook

I have been making this for years. It is always a crowd pleaser. I’ve had many family and friends ask me for this recipe. The recipe is courtesy of Rachel Ray. It calls for serving it with sliced toasted bread. But I serve it with pita bread or pita chips (Stacey”s Pita Chips)

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1 can of 15 to 18 ounce of white beans

3 tablespoons sesame tahini paste

2 cloves of garlic minced

3 sprigs of rosemary, leaves finely chopped

1 lemon


2 tablespoons of olive oil

Place the bean in the  food processor with the tahini, garlic, rosemary, the juice of 1 lemon and some salt. Turn on the processor and stream in olive oil a little of a time. Adjust the salt and serve in a bowl.

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