Warm your home during the cooler days, or fill a pot with the bight, crisp flavors of summer by making homemade stocks. Anything you make from it will be enhanced. Myself, I enjoy the day long process of tending a near boiling pot, of skimming, of straining and adding then straining again; but the Modernists have popularized two other methods for producing stock faster with less effort: Those made with a pressure cooker and Those made sealed in a plastic bag then cooked in a hot water bath (sous vide). Whatever the… Read More
(recipe follows — red text areas are links) I started working with Filo shortly after starting this blog (you might remember some of the teaser posts). I couldn’t bring myself to publish anything I’d written. I was unsatisfied with the pictures I took and unsure how to present filo dough in a way which would peak your interest, especially as an undeserved reputation as being difficult to work with. Filo needs just three ingredients: Flour, fat, water. To that you can add salt for flavor or stevia for sweetness. The principles for… Read More
This is really very easy to do. You all have the skills, I know you do. It’s just a lot of baby steps leading towards something visually stunning and delicious. You’re going to be layering different fillings in a pastry, sealing it, and baking it. Everything going inside the pastry is already cooked. You’ll simply be baking the shell to meld the flavors. What you put inside is entirely up to you. In traveling through France I’ve eaten several versions three of the layering suggestions I like best are: Sautéed spinach, ham,… Read More
(recipe follows) People who comment or send me mail tell me I can improve my blog by talking more about my life. From their advice I have been adding bits and bytes. A part of my life story I never speak about is poverty: I grew up poor. After my parents divorced my mother and I were so poor we couldn’t afford a vacuum. My mother borrowed one every couple of months from her half-brother’s wife. (To clean the carpet we used the back side of tape.) We were poorer than most… Read More
(recipe follows) When I was younger my credo was to try everything at least twice (in case I got it wrong the first time). Keeping an open mind this way, I learned — and shaped — my preferences. With food, over time, I developed a leaning towards the healthful. Even when cooking with butter, or cream, or sugar, or meat in my mind I work through variations. One fairly new approach I’ve been thinking about is raw food. Interestingly, dehydrating foods under 118 degrees Fahrenheit is still considered raw by many which,… Read More
(technique) The food industry puts too many chemicals in our food, it’s an idea I wholly concur with, which is part of the reason I do almost everything from scratch. There are enzymes and amino acids which have been lumped into that idea of chemical which Molecular Gastronomists have embraced and which I use regularly in my kitchen. One of my favorite kitchen toys is Activa, aka transglutaminase. Restaurants and supermarket butchers use it to make uniform cuts of meat. Simply take two small pieces, sprinkle the amino acids, and put them… Read More
A few weeks ago someone made my pie. 🙂 She made me really happy. She said she had trouble making the crust, so I decided to make a tutorial. To do that, I made Apple Pie for Valentine’s Day. (I also made Strawberry Tarts, Apple Strudel, and Raw Apple Pies — more on those later.) So, my tutorial is ready. Check out the result.
Goes very well with a quenelle, a filo shell and salad. Find the recipe for the Cauliflower Soup here and for the Broccoli soup here.
A picture is worth a thousand words — and has no calories. Enjoy.
First tier (you must use) 500 grams of white sugar 500 grams corn syrup or glucose (to prevent crystallisation) 1/4 teaspoon cream of tartar 200 grams egg white OR 100 grams egg white powder, 50 grams orange flower water and 50 grams water.*** Third tier (optional) chopped white chocolate (cold from the refrigerator) roasted pecan carefully filtered to remove dust clear flavouring of your choice Method: In a large mixing bowl put dried egg whites, orange flower water, water and stir to mix. Leave to hydrate for 30 minutes to one hour. Or,… Read More
Orange Flower Water Frappe, the recipe is here.
(recipe follows) I really enjoy reading other peoples blogs. Last week I came across this post which reminded of the soups my aunts would make when I was boy. They were immigrants from the Azores and we all lived in a little community in Artesia. The ingredients depended on what grew in the garden, how much money was left after expenses, and how many people were staying. So salted cod was on my mind. Yesterday I walked by the Korean section of the market — packaged dried cod. My morning ritual is to… Read More