Following loosely this recipe:
http://www.food.com/recipe/spicy-lamb-chili-356066
Category Archives: Cooking
Brioches and Quince Jelly
Cooking – Baking of the Weekend
As usual, weekend baking & cooking photography…
– Wild Boar Burger with red onions and blue cheese
– Anise & Almond Meringue
– Lemon Eclairs with Hazelnut Streusel and meringue
– Madeleine
– Strawberry Eclairs with pistachio ganache, strawberry sauce – orange flower water – and minestrone, topped with caramelized pistachios
Lamb Burger
Lamb burger, red onions + blue cheese + mayo / Dijon mustard and basil (cooked so rare I’m surprised I’m not actually paying for it right now) seriously I could still hear him scream.
Chocolate Éclairs
Got a new book from French pastry chef Christophe Adam.
Tried the Chocolate Éclairs recipe…
Fine Cooking inspiration…
Petits fours Salés
Appetizers
Pizza: Tomato Grape, Mozarella, Thyme, Salt, Pepper, Olive Oil
Croissant #1: Capocolla
Croissant #2: Salmon Nova Salmon
Pig in a blanket: Angus Beef Franks Original
Cheese twist: Italian Style 6 Cheese Shredded
Poached Apple Tart
Poached Apple Tart with Orange Curd Cream and Blueberries.
(The dough recipe was somewhere between “Perfect Dough” and “Sweet Dough” from Pierre Hermé)
Lobster Tail
Had Lobster Tail twice this weekend. The second one was from the coast of Maine, bought at Marczyk Fine Food. Definitely tastier but more expensive than yesterday’s (from Sprouts / Canada I think)
Served on puff pastry again with micro arugula, beurre blanc sauce, halibut brandade, asparagus cream and scallops.
Pairing: Cotes de Provence ‘Premiere de Figuiere’ Rose, Provence, France
Cinnamon Sweet Dough Tart
Cinnamon sweet dough tart. Poached apple with orange curd, raspberry and Shiraz wine reduction. Sand cookie because who doesn’t like cookies?
Poké
Sushi rice with raw tuna, seaweed, pickled cucumber, scallions, avocado, tobiko caviar, salmon, sesame seeds
& Sesame seed oil mayonnaise with red jalapeno pepper, garlic, ginger
(Dressing: lemon juice, sesame oil, soy sauce, mirin sauce, rice vinegar)
The recipe is from Bon Appetit Magazine. It was delicious 🙂
Seared Steak with Cipolline Onions and Radicchio
– Thyme, Cayenne pepper Chicken with roasted potatoes, carrots and onions.
– Fried Potatoes with Tomato-Chipotle Sauce and Aioli.
– Seared Steak with Cipolline Onions and Radicchio.
Cauliflower Gratin with braised escarole
– Maple-Glazed Chicken Breasts with Mustard Jus & Roasted Caramelized Root Vegetables
– Cauliflower Gratin with braised escarole and crispy bacon
Crème brûlée
The cream (3 cups / mixed of heavy cream, whipping cream & Mexican sour cream) was infused with toasted sesame seeds (28g) for 12 hours. Passed the cream thru blender + filter, added a mix of 5 yokes + 1/2 cup of sugar. Baked for 40 minutes at 325F
Delicious. They fell back a bit after baking though 🙁 Need to try 260F for one hour + 20 min in open oven…
Pulled Sugar Ribbons
Made some ribbons with pulled sugar. Mostly to practice…
– Cooked the sugar at 320F; need to try at 300F next time.
– Might have used too much tartaric acid; 1/8th of a tsp is too much for 1kg sugar.
– 70F in the kitchen is too warm; the sugar ribbons don’t keep their shapes.
– Sugar Station with heating lamp would work better than oven + stove
– Need to improve on the color
Cheese Soufflé
Trying to make cheddar cheese soufflé…
Galette des Rois
Kings Cake.
Making it with Amish butter out of curiosity…
Gougère
Making Gougère for the first time (Choux Batter + Cheese)
Christmas Yule Log
That time of year again; Made a “bûche de Noël” (It tastes better when you say it in French 🙂
– Lady finger batter, White Chocolate Salted Caramel Ganache filling, Nutella Butter Cream. Decorated with Meringue Mushrooms, Fresh Mint Chocolate Leaves, Milk Chocolate Curls, Grilled Hazelnuts & Almond Slices and Dates filled with Almond Paste.
Red Fruits Tart
Sweet Dough, Pastry Cream and fruits. Easy and yummy.
