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My birthday is in December, and as it was on his day off, he planned making 10-course birthday dinner for me. While I was working, he went shopping for those ingredients.

The course was served as tapas style first and then two mains and two dessert!

1st course: Smoked Ham, Pear, and Goat Brie Crostini

Smoked Ham, Pear, and Goat Brie Crostini

2nd course: Broccoli Soup with Goat Brie

Broccoli Soup with Goat Brie

The last time he made was much better, I mean, this was a bit watery.

3rd course: Swiss Chard Sausage, Yam, Dijon Gravy

Swiss Chard Sausage, Yam, Dijon Gravy

This was interesting dish and delicious! I would order again! 😀

4th course: Bruschetta with Arugula & Tomatoes (for two)

Bruschetta with Arugula & Tomatos (for two)

5th course: Marinated Eggplant & Salmon

Marinated Eggplant & Salmon

This was my least favorite. I loved the marinated eggplant as usual, but salmon was lukewarm, which he said it was intentional but it was weird to me.

6th course: Lamb Chop, pan-seared Root Vegetables, Swiss Chard, Dijon red wine sauce

Lamb Chop, pan-seared Root Vegetables, Swiss Chard, Dijon red wine sauce

The lamb chop was beautifully cooked. We shared it, which is good, because I was getting full at this point.

7th course: Salmon, Crab Mashed Potatoes, and Turnip Hash

Salmon, Crab Mashed Potatoes, and Turnip Hash

The salmon was nicely cooked, too. The crab mash was a bit softer than the one he made before, so that it lost the texture. I really liked the turnip hash.

8th course: Spaghetti Carbonara with Prawns and Scallop

Spaghetti Carbonara with Prawns and Scallop

At this point, I was too full. I wished I can share, but he made this full size for himself as well. The taste was good, though.

9th course: Chocolate Panna Cotta

Chocolate Panna Cotta

I was too full to have two dessert, so he arranged this dessert, using both ingredients. Panna Cotta was a little loose, so it was like mousse.

This would be the last birthday dinner cooked by him, as he said he rather buy gifts next time. 🙂

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As usual, Collin asked me what I wanted to eat. I didn’t feel like eating any meat, so I gave him a challenging, “use Tofu”. He searched some recipe for Tofu steak, and I helped him shopping by phone. For Tofu steak, the medium firm (or Momen) is better than soft one (or Kinugoshi). For sauce, he bought green onion and ginger.

I taught how to drain water from Tofu. I usually put Tofu in the shallow soup bowl, put paper towel on Tofu, and put a heavy stuff on top. Leave for 15 min, and you will see a lot of water. It can be longer, if you’re not rush. If you’re hurry, you can warm it up in the microwave for a couple min first and leave it.

I don’t have the recipe he used, but he put potato starch around Tofu before fry, and he made the sauce with soy.

Tofu Steak

Tofu Steak

Oh, this was soo good! The Tofu was crunchy outside and soft inside, and the sauce was seasoning just right. He even liked them. Haha, you never know how good the ingredient turns into, until you make a good one and taste it. This is a healthy food.

(Picture taken by iPhone)

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It was Collin’s cooking day. As I didn’t have any particular food that I wanted to eat, he chose what he wanted to eat.

He made Katsu with chicken, i.e., chicken cutlet. When he makes Katsu, he pounded and make the ingredient so thin, which makes it cook easier and quicker.

Chicken Katsu Cutlet

Chicken Katsu Cutlet

Bulldog sauce was poured when this was served.

I should remind him that I need more cabbage with this amount of meat. He is good at cutting them that thin, so he wouldn’t mind cutting more! :p

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