Homemade Pomegranate Syrup

Pomegranate is not a typical fruit that I would get or eat. I like the taste of a pomegranate, but I don’t like to eat the seeds. I just can’t get through the texture. So how would I ever think of using a pomegranate? Thanks to my CSA (Community Supported Agriculture) box that I get every 3 weeks. I got a pomegranate this time. I am happy to explore what I can do with it.

Let’s talk about CSA. It is a way to buy local seasonal vegetables and support local farmers. How does a CSA work? First, pick and join a subscription. Then, the farmers would pick and choose a variety of fruits and vegetables for you and put in a box. The box would either be delivered to your door or you have to pick it up in local area. There are many different CSA farms out there. Some even do bread and honey. The thing I like about this the most is the surprises. I would never know what I get each time. The morning for my CSA delivery is like Christmas for me. I am so excited to check out what is in the box. Of course, I also get to try some new fruits and vegetables that I have never heard or tried before. It definitely inspires my cooking. If you cook a lot, I think you really should check out the CSA farms in your area.

So yes, pomegranate! After doing some research, I have decided to make syrup with the pomegranate. That way, I don’t have to eat the seeds. Win-win decision! The pomegranate syrup is intense, little tart and little sweet. I used mine to make a cocktail, which I will post the recipe next week. But you can use the syrup in desserts, like cheesecake, cake, panna cotta or ice cream. If not, drizzle them on pancakes would be just as good. Also, don’t forget the meat. Pomegranate glazed pork chops sounds like a great idea too. I am sure you will find a way to use this yummy syrup.

Advertisement

Pan Seared Rib-eye Steak with Béarnaise Sauce

A nice fancy dinner at home may just require a good piece of steak. To top it off, Béarnaise sauce will make your steak much more special. It doesn’t require much time to make, but it will sure impressed your loved one or your guests.

When it comes to steak, Bryan is the cook. I guess because he likes steak and he was the one who started to make steak in the house, so that job stays with him. But of course, I can cook it too. 🙂 There are tons of ways to cook a perfect steak. We cook our steak on the stove. No oven is needed. The steak is seared perfectly every time and it stays juicy. Very simple.

In January, when Bryan and I went to Mon Ami Gabi in Las Vegas, Bryan ordered the steak with Béarnaise sauce. It was a fantastic match. And I decided to make that at home. The sauce was so easy to make that anyone can do it. It was rich and creamy. It paired really well with the steak, but didn’t overpower the steak flavors. A great touch to a perfect steak. Love it!