Welcome to PsychoLux Media
Diverse Services for Your Creative Needs
PsychoLuxMedia's mission is to build a vibrant community of individuals who are passionate about artistic expression and community prosperity. Join us in this exciting journey!
Dedicated to providing top-notch solutions for personal assistance, catering, recipe and restaurant recommendations, photography/videography, 3D modeling, audiovisual editing, and freelance writing.
We also specialize in creating commissioned artworks in various mediums and offering journalism coverage for different events.
Top Recipes Of The Month:
- 'Bridal Shower' Tiramisu
- Eggplant Parmesan
- Porcupine Meatballs w/ Cabbage
- Tiramisu - Equipment: - Double boiler - Whisk - 9x9 pan - Electric mixer Ingredients: - 6 large eggs - 1 cup sugar - 1¼ cup mascarpone cheese* (8 oz cream cheese, ¼ cup whipping cream, and 2 tablespoons softened butter whisked together as a substitute) - 1¾ cup heavy whipping cream - ~30 Italian ladyfingers - 1 cup cold espresso or coffee - ½ cup coffee liqueur (optional) - 1 oz cocoa for dusting Recipe: - Place around an inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a metal mixing bowl onto the pot, making sure it doesn't touch the water - Add egg yolks and sugar to the bowl (before adding to the heat) and whisk ingredients together. After adding to the double boiler, whisk the mixture constantly for 10 mins to cook the eggs. Once the mixture has increased in volume and is a faint lemon yellow color, this is your sabayon. After removing from heat, continue to whip the sabayon to help it cool. (Make sure to let it cool a bit before adding the mascarpone) - Add room temp mascarpone to whipped yolks, mix well until combined. Don't over mix, as this might cause curdling - In a separate bowl, use an electric mixer to whip the cold heavy cream into stiff peaks. Start slow and increase speed gradually over 10 mins. - After both are done, gently fold the whipped cream mixture and the mascarpone sabayon mixture together. Set aside or refrigerate - Mix coffee and liqueur* (optional) in a flat bottomed bowl, dipping the ladyfingers into it just enough to get wet. DO NOT SOAK - Arrange first layer of coffee- dipped ladyfingers into 9x9 pan (or similar dimensions) - Spoon half of the refrigerated cream filling over the ladyfingers - Repeat process with another layer of ladyfingers - Add secondary layer of tiramisu cream - Refrigerate at least 4 hours after assembled, overnight is best - Lightly dust with cocoa before serving
- Eggplant Parm - Equipment: - 9x9 glass baking pan - frying pan - bowls for dipping eggs, and breadcrumbs - spatula or tongs Ingredients: - 1 to 2 eggplants cut into ½ inch slices - 1 tbsp. salt - 1/2 cup flour - 1 cup Italian-style bread crumbs - 1/4 cup grated Parmesan cheese - 2 eggs, beaten - 1 28 oz. jar pasta sauce - 1/4 cup grated Parmesan cheese - 1 16 oz. pack shredded mozzarella cheese - 1 tsp. Italian seasoning - enough neutral oil to fry multiple rounds of food Recipe: (Optional to salt or peel the eggplant prior to starting) - Mix breadcrumbs and 1/4 cup Parmesan cheese in a shallow bowl. Mix eggs in a separate shallow bowl. Lastly put flour into a third bowl - Heat oil in a frying pan. - Pat slices of eggplant in flour, followed by a swim in the eggs, before crusting in breadcrumbs. After fully coated, lightly submerge slices of breaded eggplant in oil. -Cover the bottom of a 9x9-inch sprayed casserole dish with a layer of pasta sauce. Top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. - Bake at 350*F for 35-45 minutes - Sprinkle with Italian seasoning once removed from oven
- Meatballs & Cabbage - Equipment: -Slow Cooker -Pot -Mixing Bowl -Measuring cups Ingredients: - 1 head of cabbage - 1.5 lbs ground beef - 1 onion, chopped - 3 tsp. minced garlic - 1 tsp. seasoned salt - 3/4 tsp. black pepper - 1 tsp. Italian seasoning - 2 eggs - 1/4 cup ketchup - 2 tbsp. tomato paste - 1 1/2 cups cooked rice - 3 10.75 oz cans tomato soup Recipe: -Bring a pot of water (salted optionally) to a boil to cook cabbage. Next either remove core from head of cabbage, or remove and rinse leaves from the outside of the head and submerge into boiling water until softened enough to roll. -In a large bowl, add the ground beef, pork, rice, onion, garlic, salt, pepper, eggs, ketchup, tomato paste, and Italian seasoning. Mix gently to combine. Add in 2/3rd of a can of tomato soup (almost 3/4 of a cup) and mix thoroughly. -Add roughly 1/2 cup meat mixture to each cabbage leaf, packing closer to one edge similarly to a burrito and rolled just the same. Repeat until all meat mixture is used, save spare cabbage leaves for later. -Spray slow cooker with nonstick spray -Use the remaining soup from the open can on the bottom of the pan. Open up a 2nd can pour out 1/2 of it and spread it out until the bottom of the slow cooker is covered -Place a layer of cabbage rolls at the bottom of your slow cooker. Add the remaining half of the 2nd can of tomato soup. Then add 1/2 of leftover small cabbage leaves on top of the soup -Add second layer of cabbage rolls and top with the remaining tomato soup -Cook on LOW for 8 hours or HIGH for 4 hours
