Friday, December 21, 2012
Although you might think that quiche is a french classic dish, it originated in Germany. Quiche has a pastry crust and a filling of eggs and milk or cream which, when baked, become a custard. This dish is more of a sampler of three different types of quiche accompanied by a fresh tasting salad to balance out a little lightness from the open faced savory pies.
Monday, December 17, 2012
Beignet is the forerunner of donuts. Yes, the french started it all. Beignet is one of the most universally recognized names for fried dough desserts which are basically fritter batter. With this dish I could have made any sort of cream sauce, glaze, or topping to the beignets, but I decided to go with the duo of pepper-jelly and cream cheese for its rich smooth flavor.
Friday, December 7, 2012
This simple appetizer serves as a refreshing appeal to the taste buds. Mozzarella, as my chef said once to me, is like a sponge. It can soak up any flavor you add to it. I love guava for its exotic taste and its aromatic scent that perfumes the air with goodness. Adding the candy guava gives a great flair to the dish.
Monday, December 3, 2012
You can never go wrong with bacon and cheese in a dish. Lardons have been used for great purposes especially in french cuisine. When you saute, grill, or bake a cubed piece of bacon it renders its fat bringing out a strong savory pork flavor whilst complimenting all the other added products. With that technique in mind, this dish has a wonderful flavor with the stuffed mouthwatering oven baked zucchini.
Thursday, November 29, 2012
Wednesday, November 21, 2012
I prepared this dish to be submitted for a contest on a food website. I felt like an interesting combination of squash and fig might appeal as a different approach to pasta. This dish has a great flavor of sweet and umami packed in each fork-load. Cornish Hen with Fig and Acorn Squash Pasta Recipe Cornish Hen Breast- 1 piece Acorn Squash- 1/4 piece, par cooked, Diced Pearl Tomatoes- 5 pieces Dried Turkish Fig- 5 Pieces Red Wine- 1 cup Onion- 1/4 piece, small diced Parsley- 1 Tablespoon minced Sage- 2 Tablespoon Minced Brown Sugar- 2 Tablespoon Butter- 2 ounces Pasta Linguine- 1 Cup Preparation for Acorn Squash Place the squash in an oven and set at 300 degrees for one hour or until cooked. If you can easily poke a knife through the skin then it is ready. After, cut in half, de-seed, de-skin and cut in cubes Preparation for Dried Turkish Fig Soak the Turkish fig in Red wine for 30 minutes to rehydrate. Preparation for Pasta Bring pot of water to boil with salt. Once at boil, place noodles in until cooked. Preparation for Cornish Hen Once the Acorn Squash is out of the oven, sear the breast on a saute pan till brown, then place in th eoven for 10 minutes at 300 degrees. Final Preparation Using the same pot that you seared the Cornish Hen, deglaze the pan with the red wine from the Turkish fig. Add onions, sage, and the squash until everything has been slightly sauteed. After, add all the butter and saute till the butter is dark brown. Add the sugar and stir then place ingredients in a bowl. Strain the noodles and toss in the bowl with all the ingredients including. Add the tomatoes at the end then season.
Saturday, November 17, 2012
This recipe is dedicated to my lovely sister Marjan! Biscotti has been a traditional Italian Classic. Back in the day, it was useful for sailors at sea who depended on long preserved foods. Biscotti is the term for twice baked, which results in its hard bite. What if we soaked the biscotti in a french toast batter for an hour? The result was great! The Honey marscapone adds a rich smooth flavor to the delicate rolled crepes topped off with cranberry fig syrup. Biscotti French Toast and Rolled Crepes with Honey Marscapone Recipe Crepe Batter Salted Butter- 2 Tablespoons Almond Breeze Vanilla or Milk- 1 cup Eggs- 2 pieces Flour- 1 cup Biscotti French Toast Biscotti Almond Bread- 3 pieces Almond Breeze Vanilla or Milk- 2 cups Cinnamon- 1/4 teaspoon White Sugar- 1 Tablespoon Eggs- 1 piece Honey Marscapone Marscapone- 1/2 cup Honey- 1 Tablespoon Cranberry Fig Syrup Water- 1 cup Brown Sugar- 2 oz Dried or Fresh Figs- 4 pieces, Halved Cranberries- 1 Tablespoon Vanilla Extract- 1 teaspoon Coconut Milk- 1/2 cup Preparation for Crepe Batter Whisk all liquids together and then sift and whisk in dry ingredients. In a non-stick pan at medium heat, pour in crepe batter. Once, the crepe is able to lift off the pan, carefully fold the crepe from one side of the pan to the other. Take off the pan and repeat. Preparation for Honey Marscapone Fold in all ingredients and store in fridge. Serve when ready. Preparation for Biscotti Whisk all ingredients and soak biscotti for one hour or until bread has rehydrated. Put biscotti in a pan at medium-high heat and cook till golden brown. Preparation for Cranberry Fig Syrup Place in a sauce pot and reduce till the syrup can coat the back of a spoon completely. Plate and eat your wonderful Breakfast!