Perplexed Portobello Steak with Mushroom Puree & Mushroom Crudo

When I shared with you Lamb Sausage recipe, I received so many requests to share another recipe which you can serve your guests. So today I will be sharing with you Portobello Steak with Mushroom Puree & Mushroom Crudo recipe.

Portobello Steaks Recipe


  • 3 Portobello Mushrooms
  • 2 small Onion, diced
  • 1/2 whole Garlic Cloves, minced
  • 4 tablespoon Balsamic Vinegar 
  • 2 tablespoon White Wine
  • 1 teaspoon Thyme
  • 1 teaspoon Rosemary
  • 1 tablespoon Extra-Virgin Olive-Oil


  1. Remove the stems of the mushroom and preheat the pan to start cooking this recipe.
  2. Add a little bit of onion and some garlic and cook for 3 minutes over high heat.
  3. Add remaining ingredients, except for the mushrooms, and turn to medium.
  4. When the ingredients turn golden brown add the mushrooms.
  5. Turn the mushrooms upside down and add more oil if required to avoid burning.
  6. Put the mushrooms on the plate and put the juices in the pan on top of it.

Stuffed Mushrooms

Mushroom Puree


  • ½ pound Crimini Mushrooms, finely diced
  • ½ pound fresh Shiitake Mushrooms, trimmed and finely diced
  • 2 Shallots, minced
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1 tablespoon Unsalted Butter
  • 1 teaspoon minced fresh Thyme Leaves
  • ½ cup Vegetable Stock
  • 1 tablespoon Sherry Vinegar
  • Salt, to taste
  • Freshly Ground Black-Pepper


  1. Heat a sauté pan over medium-high heat and add oil and butter.
  2. Sauté the shallots until translucent, about 1 minute.
  3. Add the mushrooms and thyme; sprinkle with salt and pepper, and cook over moderate heat for until the mushrooms’ liquid evaporates about 10 minutes.
  4. After this pour some vinegar and keep it on low flame for 5 mins.
  5.  Carefully transfer mixture to a blender and puree until it reaches a smooth consistency, but still thick.
  6. Refrigerate until ready to use.

Mushroom Crudo


  • ½ cup Mushrooms, thinly sliced
  • ¼ cup Red Onion, finely diced
  • 1 teaspoon Garlic, finely chopped
  • 2 tablespoons Green Garlic, finely chopped
  • 1 tablespoon Parsley, finely chopped
  • 1 teaspoon Sherry Vinaigrette
  • 3 tablespoons Extra-Virgin Olive Oil
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste


In a bowl, combine mushrooms, onion, garlic, parsley, and vinaigrette.  Steam in olive oil and stir well.


  1. Place a layer of Mushroom Puree on the bottom of a plate.
  2.  Layer with Portobello Steak and top with Mushroom Crudo.
  3. Serve with Roasted Yukon Gold Potatoes and Ketchup or any other sauce as per your taste preference.

Spicy Winter Lamb Sausage

If are looking for the bbq recipe which you can serve in front of your guest, today I will share with you a spicy lamb sausage recipe.

Lamb Sausage


  • 1 large Leg of Lamb
  • 1 pound Pork Fat
  • ¼ ounce Pink Salt
  • 2 ¼ ounces Kosher Salt
  • 2 tablespoons Cayenne Pepper
  • 1 ½ ounces Dextrose
  • 4 oz Milk Powder
  • 1 teaspoon All Spice
  • 1 teaspoon Mace
  • ¼ teaspoon Ground Clove
  • 1 teaspoon Dry Marjoram
  • 2 oz minced Garlic
  • 1 minced White Onion
  • ¼ cup Thyme Leaves


  1. Place meat grinder attachment into the freezer and make sure it is ice cold before you grind your sausage mixture.
  2. Cut the leg of lamb butt into ¼ inch dice and combine all ingredients except milk powder and chill for at least four hours.
  3. Add milk powder to meat when you take it out of the freezer, making sure that you combine all ingredients really well before adding to the mixer.
  4. Once everything is cold, place pork mixture into a meat grinder on medium speed in your kitchen aid attachment, making sure not to overwork the engine.
  5.  This is where you can make sausage patties or if you are adventurous you can fill hog casings.
  6. I find that 3.5 or 4oz patties are the best sizes.
  7. Just put these sausages on a bbq grill and cook for 45 mins.
  8. Serve with rice balls.

If you have any doubts regarding this recipe feel free to contact us here.

Party Sangria

The core of every party, whenever any party is thrown in our restaurant. The sangria is the most loved beverage even from the health perspective, so today I will share the easiest way to make the sangria.



  • 1 bottle (24.5 ounces) Dry Red Wine
  • ¼ cup Brown Sugar, packed
  • 1 cup fresh Orange Juice
  • 1 Orange, thinly sliced
  • 1 Lemon, thinly sliced
  • 2 whole Pink Grapefruit, peeled, seeded and segmented
  • 1 Papaya, peeled, seeded and ½ “diced
  • 1 Mango, peeled, seeded and ½ “diced
  • ¾ cup Red Grapes halved
  • 2 bottles (250ml each) Zipang Sparkling Sake
  • 4 cups Ice cubes


  1. In a large pitcher, combine wine and brown sugar and stir until sugar is dissolved.
  2.  Stir in orange juice and fruits.
  3. Let mixture stand for 30 minutes.
  4. Stir in ice and sake before serving.

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FaceOFF: Rain Shower Heads Vs Normal Shower Heads

Confused between a Rain Showerhead and a Normal Showerhead? A rain showerhead looks more luxurious than a normal shower head and adds more elegant and attractiveness to your bathroom.

Also, a rain showerhead is usually larger and is situated directly above you which helps in better coverage and more hygienic than a normal shower head.

Here is a detailed description of how rain showerheads are different from normal showerheads.

In terms of Size

A rain showerhead is wider than a normal shower head which is why it doesn’t spray at you a concentrated amount of water but instead showers you gently through evenly distributed water flow.

Rain Shower Head Size

It hangs directly over your head and offers a better coverage than a normal shower head. This also means that you don’t have to adjust it quite often and don’t have to move a lot while taking a bath as it will cover all the parts, unlike a normal shower head. So, it provides you a more luxurious, spa-like experience than a normal shower head.

In terms of width and height

As we already discussed, a rain shower head is wider than a normal shower head which means that you need more space in your bathroom to install it. If you have a small bathroom or bathtub, then a rain showerhead might end up flooding your bathroom every time.

Another thing to keep in mind is that a rain showerhead needs to be fit horizontally so you will need to use some hardware to mount it at a 90-degree angle. This will result in a slightly lower showerhead whereas for a normal showerhead, you won’t need to do so much and you can easily install it without having to worry about the space and the height.

In terms of Water Pressure

Another important difference between a rain showerhead and a normal showerhead is that they provide you different water pressure. A normal showerhead will offer you a consistently high water pressure whereas an average rain showerhead would be able to offer you a gentle shower which is not ideal for most users.

Rain Shower Head Pressure

However, there is an option to select a rain showerhead with multiple spray options so that you can choose a high-pressure shower head when you want a strong shower and low-pressure setting when you don’t want to waste too much water.

This gives you a lot of flexibility and helps you in getting different types of showers with the help of a single showerhead.

In terms of Price

One of the most important difference to consider between a normal shower head and a rain shower head is that a rain showerhead is slightly more expensive than a normal showerhead.

If you are on a strict budget and don’t want to spend too much on a showerhead, then sticking to a normal showerhead would be wise. However, if you are looking for a high-quality showerhead which offers you both efficiency and attractiveness but comes at a slightly higher price, then a rain showerhead would be more advisable.

Four Things That Are Worth The Fuss

My goal for this website is to show you foods that are easy to make and healthy to eat. Good food should be available to everyone, no matter how pressed for time or lousy in the kitchen you are (or think you are.) So pretty much everything I talk about here is about eliminating ‘the fuss’ from your cooking.

being fussy

There are a few things that require a smidgen of extra work (or cost) but to me, make a huge difference in the quality, taste, and overall enjoyment of a dish. Consider them ‘low investment, high return.’

These are four things I never cut corners on.

Fresh ground black pepper

This is a no-brainer for me. I was still at university when I first discovered the joys of a pepper mill, and I have never looked back. And if I could make time for it as a sloppy, fast-food-eating, beer-drinking college kid, I think you can surely make the time for it too.  Fresh ground pepper just perks a dish right up, and there’s something kind of soothing about the sound of those little peppercorns crackling apart as you twist.

You’ll have to spend a few extra dollars to buy a pepper mill, but peppercorns are still dirt cheap and will last you ages. Here’s how black pepper impacts your health in every possible way.


Sea Salt

No, you do not need to spend dozens of your hard-earned dollars buying fancy Himalayan pink-tinted salts (though you can if you want to!) Many grocery stores sell small containers of sea salt (often found with the specialty items) or even large containers of it carried with the regular items. It is worth paying a bit more for a smaller amount (and anyway, be honest: when’s the last time you finished one of those boxes of table salt?)

There is something about a good sea salt that brightens a dish up much more than regular salt. If you can find it (and afford it) pick up a small bit of ‘fleur de sel’ – this French sea salt is considered the best finishing salt in the world. (“Finishing salt” means you put it on only at the very end of the dish – and the good thing about this is you’ll typically need to use much less of it than if you were adding it earlier it on and boiling the crap out of it. )

Don’t confuse sea salt with table salt. Want to know the difference? Click here.

Sea Salt

Real Parmesan cheese

Ok, actually, real Parmesan cheese is called “Parmigiana Reggiano”, but this is actually a trademarked name, and so technically to be called that a cheese must come from a specific region/producer. (It’s similar to the difference between real “Champagne” and generic bubbly.)

You don’t have to buy this uber authentic kind, but get thee to a cheese shop (or even the fresh cheese section of your grocery store) and look for a brick of Parmesan, or even Romano cheese. These cheeses are very hard and grate up finely and beautifully. You will never ever go back to pre-grated or  ‘shaker’ Parmesan again.

Cheese like this is phenomenal on pasta, and great on salads and soups as well. You can buy a grater specific for cheeses, but I just use my regular 4-sided box grater and it works great. If you wrap the cheese well, it will last for several months in the fridge. (Typically it will get too hard to grate before it actually goes ‘bad’.)

Parmesan cheese

Citrus Zest

When a recipe calls for fresh-squeezed lemon (or lime or orange) juice, I’ve been known to sub in the bottled stuff. I keep those little squeezy bottles of lemon and lime juice in my fridge and typically rely on them for salad dressings or to perk up a drink. BUT. When a recipe calls for ‘zest’ or grated rind, make no substitutions! It is worth it to pick up a lemon (or lime or orange) and grate that bad boy up.

So next time you find yourself making a lemon loaf, and the recipe calls for a couple tablespoons of finely zested lemon rind – don’t think you can get away with just adding extra lemon juice. I have done this in the past, and it just doesn’t compare. The bitterness of the rind adds a real complexity to the flavor and it’s really worth adding the real thing, even if it can be a pain to grate and your hands will smell like lemons for two days.

Citrus zest


So those are the four things I consider ‘worth the fuss’. I’d love to hear what you guys think. Are there ingredients you stand by, no matter how much longer they take to prep or how much more they cost to buy? What’s ‘worth the fuss’ to you?

Fresh paint Color Ideas for any Dining Space

Whether you’ve got a formal living area or a little casual living area, by a piece of art the wall space and ceiling inside a flattering color scheme, you are able to create an attractive space in order to dine within. The living area is 1 room where one can experiment along with different color schemes.

dining space

With the best combination associated with colors, you are able to give the living area a comfortable and welcoming atmosphere and produce a space where one can relax as well as entertain your pals. While choosing living area paint colors you need to look at the dimensions of the room, light in the area and the type of space as well.

A small living area which doesn’t get an excessive amount of light requires a cool as well as an airy color like gentle melon as well as muted yellow to create it appear roomier. If you select a darkish color such as olive or even moss green inside a small living area, it can make the room appeared little and shut. However, for any larger living area, you can choose darker shades of grey and aubergine to provide it an elegant and fashionable look. Here all of us will check out some of the popular fresh paint colors for any dining space.

Trendy Fresh paint Color Ideas for any Dining Space

An extremely important thing to consider while choosing living area paint colors would be to consider the kind of dining room you’ve. If it’s a formal living area with higher walls, traditional big mahogany table by having an impressive very chandelier, your dining space colors ought to match this particular decor.

For this type of formal living area, you can select from saturated as well as bright shades like treasure toned yellow-colored, green as well as reds. Since the walls are very high, these colors look stunning inside a formal living area. If you’ve got a very large living area, then it may be beneficial to aesthetically divide the area by utilizing two colors for a passing fancy wall. For instance, you may choose 2 different shades of the color, say eco-friendly and fresh paint the more dark color on the top and the actual lighter color at the end.

Another good idea is to complement the living area color with this of the actual decor such as the drapes, furnishing as well as table linen from the room for any more cohesive as well as harmonious appear.

dining space drapes decor

An excellent wall color for any dining room that’s suitable with regard to both small in addition to the large living area is the color gold. Gold may be the perfect color for any dining room since it gives the cozy ambiance to some small living area and the regal turn to a big one. You may also use the idea of accent walls within the dining space.

Paint the walls from the dining room inside a bright daring color such as aubergine or even dark grey. Paint another three walls of a complementary color. It is better to prevent decorative walls painting themes inside a small living area like lines and cloth or sponge painting as this can make the area appear little and darkish.

To help to make your guest feel at ease and the actual dining experience a great one you need to choose living area color schemes which are welcoming as well as warm. Choose buttercup yellow-colored, orange, copper mineral, red along with other such earthy colors for any timeless attractiveness.

warm color dining space

One color that needs to be avoided inside a dining space is azure. Although it’s a very soothing color, it acts being an appetite suppressant. Reserve the actual blue for the bedroom or even bathroom. Shades associated with violet as well as pink also needs to be avoided within the dining room because they too behave as an urge for food suppressant.

When you’re choosing living area colors, avoid selecting them through paint color charts as they don’t give you a concept of the way in which it will appear on your own walls. You are able to instead buy paint examples in colors that you simply prefer as well as paint a little section of the dining space walls. Consider the colors in various lighting problems like within the sunlight as well as artificial light to find the best living area paint color combination.

If you want more decor ideas, feel free to contact us here.

How To Rescue Produce That’s About To Go Bad

If you liked our breakfast quesadilla recipe, today I will share with you how you can rescue produce that’s about to go bad.

Has this ever happened to you? You spot a good deal on raspberries so you buy several pints of them with no real plan for what to do with them? Or you pick up a head of broccoli with the intention of making a stir-fry, but your honey comes home with a pizza instead?
fresh food

Now that produce is just sitting there in your fridge, threatening to go bad. Taunting you with its limited lifespan. Well, don’t worry — nature doesn’t have to win this one.

The solution? The freezer, of course!

Wash, dry, and peel/chop the produce however you’d want to eat it. For instance, I peel and chunk up bananas, or just chop up broccoli florets. Berries stay whole, peppers get sliced, etc.

If you want to get fancy, you can spread the product out on a clean baking sheet and freeze them that way. This keeps them from sticking together. Place in a freezer-safe storage bag once they’re completely frozen and use as required.

freezer-safe storage bag

Or you can do what I do, also known as the no-fuss method, and simply keep two big heavy-duty resealable bags in the freezer, one for fruits and one for veggies. Just add in (and use up) produce as necessary.

This method is fun because you can end up with huge varieties of fruits every time you make a smoothie — a couple chunks of pineapple, some strawberries, half a banana, and oh, a lonely little kiwi slice. Huge variety, no waste. Love.

(However, if you have, say, 4 pints of raspberries, you may want to freeze them all together in case you decide to do something specific with them. (Like to make a pie?)

Here’s more on how to freeze fresh fruits and veggies before they go bad


Breakfast Quesadilla: Ooey Gooey Good

I’m sure I didn’t invent these, but I wish I had. These breakfast quesadillas take only a minute or two longer than toast, and you will feel ten times fancier.

Breakfast Quesadilla

Breakfast Quesadilla

• 1 whole wheat tortilla
• 1 tbsp. (approx) of nut butter
• 1/2 banana, sliced
• 1 tsp of honey (or less)

This recipe is for one, but obviously, it would scale very easily.

First I preheated my Cuisinart Panini Press. You could use any kind of indoor grill that works for you.

I used one large sized whole wheat tortilla to make my breakfast quesadilla. I spread one-half of it with almond butter. I added a sliced banana on top of that and gently mashed the banana down a bit into the almond butter. Drizzled with just a bit of honey, and then folded the tortilla in half. Placed on the grill. Waited about five minutes. Sliced, and devoured.

Don’t feel like you need to limit yourself to bananas on this one. I think any fruit with a similar texture would work. I’d try peaches, sliced strawberries, mango, or even mashed up raspberries. Now I’m thinking raspberries or strawberries with chocolate-almond butter?

It also just occurred to me that if you wanted to be REALLY fancy (like, if you had guests or something) you could serve this with a fruit salsa and vanilla yogurt, to make it even more quesadilla-like. (To make the fruit salad, I would just dice some mixed fruit very finely and add a small squeeze of lime juice and maybe some mint, and let it all marinate a bit. ) Hmm, I am exciting MYSELF here. Excuse me while I go eat breakfast.

Stay tuned to SF curate for easy recipes like this. Cheers!