View allAll Photos Tagged CulinaryArts
Flavours from right to left:
Fleur d’Oranger (aka orange blossom) - with a light green buttercream decoy, I was confused as to what this particular flavour should have been. It did have a slight citrus scent, in the fluffy and moist buttercream, but it didn't stand out. I think I requested it because it looked a little exotic (and wasn't as common as, i.e. coffee - which, regretfully, I did not get to try).
Rouge Diva (Red Berries) - sweet moist jammy interior surrounded by thin crisp shells.
Caramel à la fleur de sel (salted caramel) - almost liquid center of delicious salted caramel. Another worthwhile purchase, although a tad messy.
Pistache (Pistachio) - nice pistachio flavour, meringue was a tad crumbly.
Praliné (aka Praline) - like hazelnut, with little nutty nuggets to chew on.
Pétales de Rose (aka Rose Petal) - fragrant; butter cream was nice, fluffy, rich (I suspect this one was very fresh).
Framboise (Raspberry) - intense, seeded jam filling; a moist and bittersweet macaron.
Vanille (Vanilla) - strong, fragrant and sweet. The buttercream was cool, speckled with vanilla seeds (!!) and delicious. This simple flavour, surprisingly, was my favourite macaron of the bunch!
I was afraid I wouldn't get a chance to return to Ladurée so I bought a row of macarons... however I did get to later in the week (to bring home to a food loving bunch) so I had the pleasure of consuming these pretty sweets. In a conversation held later, I related the fact that I did think that these "cookies" were rather expensive (nearly 2 pound/piece!) but given the fact that they were available in an assortment of flavours (including licorice (ew), chocolate, coffee, lemon, etc - 15 in all at this location), and aren't easily accessible (the only place with really good ones are in Paris or Tokyo (and here at Ladurée Harrods), they were a worthwhile purchase.
Beverage, Dry Martini Collection, with marinated fresh Plum & a light hint of Chilli
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
5,5 million visits in my photostream with countless motivating comments
Happy Belated Birthday Dr. Proteau!
We're having a potluck today for a Post-Valentines/Pre-Chinese New Year/Belated Birthday for Gerald celebration. I decided to both respect Lakshmi's strict eggless Friday rule (cuz she's such a sweetie) and to make something light and decadent for the gathering (a birthday requires a cake, no?).
I also decided to pay tribute to the crazy amounts of snow we've been bombarded with recently, and decided to top things off with something white, fluffy and aromatic.
Layers of moist and light eggless chocolate cake sandwiches a thin layer of chocolate frosting, which was topped with a generous blanket coconut buttercream frosting.
I cut the cake into 1 1/2-inch cubes and placed them into liner cups for ease of service while we all swarm the food offerings later.
Eggless Chocolate Cake
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
1) Sift together the flour, sugar, salt, baking soda, and cocoa. Make three wells in the mound.
2) Pour oil into one well, vinegar into the second, and vanilla into the third well.
3) Pour cold water over everything, then stir until well mixed.
4) Pour batter into a 9 x 13 inch ungreased cake pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until tooth pick inserted comes out clean.
Coconut Buttercream Frosting
1-1/2 sticks butter, room temperature
1/4 cup milk
1 teaspoon vanilla
2 cups icing sugar
1 cup coconut, sweetened flaked
1. Lightly beat butter.
2. Lightly beat, in vanilla and milk. Then beat in the sifted icing sugar. Beat until smooth.
3. Add coconut and mix until combined.
Also seen on: www.chocolatechipped.com//2008/07/summertime-pick-me-up-t...
I've always thought of the Zeus myth when making these raspberry & apple cupcakes topped with Golden Apples, but today when I wanted to get the myth to put on my blog the first Google result was for a Sydney brothel... that will give me something else to think about ;)
RIP Steve Jobs ):
make golden apples the lone baker
#gourmetartistry #gastronomy #sgfood #sgfoodies #singaporefood #thefeedfeed #food52 #foodgram #gourmet #instagourmet #instafood #food #foods#foodart #chefs #topchef #masterchef#instagramfood #gastronomy #molecular#f52grams #creative #culinary #culinaryart #plating#dessert #desserts #dessertmasters #dessertart#artofplating #theartofplating
These photos were blogged by Mango Power Girl :)
This shot and Foraged & Found Edibles -- Lobster Mushrooms continue my focus on adding color to my photostream. Foraged & Found Edibles don't have a Web site, but they have a presence online and in Seattle locals' hearts (and stomachs).
On the fine August day above, Chef Seth Caswell of Stumbling Goat featured the mushrooms in his cooking demonstration at the Ballard Sunday Farmers' Market, to support the 100 Mile Diet advocated by Sustainable Ballard.
Recently in Food & Wine, Michael Hebberoy discusses connections to Seattle's underground supper club scene. The prescient Seattle Bon Vivant featured their Chanterelles in October, 2006, en blog and here on Flickr. Elsewhere in the local foodie blogosphere, The Ethicurean interviewed a (Found &) Forager in September, 2006. Earlier in March, 2006, Seattle P-I Food Editor Hsiao-Ching Chou featured Justin Neidermeyer of Pian Pianino Pastificio Artigianale. As she notes, Justin includes Found & Foraged mushrooms in his incredible pasta, which is also available at the Ballard Sunday Farmers' Market.
My homemade beef stir fry and homemade eggrolls.
Stir Fry : Prepare all vegetables and meat prior to heating wok. Slice carrots, celery, green and red pepper into long, thin strips. Cut broccoli into bite sized pieces, be sure to peel and chop stems along with florets. Slice green onions on a diagonal into half inch pieces. Rough chop several cloves of garlic. Cut green beans into bite size pieces. Slice meat (I use roundsteak) into long, thin strips).
Heat small amount of vegetable oil in large wok. Add beef and cook for about one minute, add onion and half the garlic, sprinkle with soy sauce. Add vegetables in order of firmness. In addition to the veggies that you have to prepare ahead of time, I also throw in a can of sliced water chestnuts and a couple of handfuls of pea pods (frozen work okay if you can't get fresh). I add the second half of the garlic after about five minutes of cooking all the veggies. Add more soy sauce or hoisin sauce during cooking. Everything cooks quickly. You can have this entire dish cooked in less than ten minutes ... that way the veggies still have a bit of crunch. Serve over rice.
Eggrolls: Combine and brown a half pound each of ground sirloin and ground pork. Add half head of Napa cabbage (sliced thin) and very thinly sliced carrot. Add a pinch of Chinese Five Spice, a generous amount of garlic powder, salt and freshly ground pepper to taste. Cook through until meat is browned and cabbage is wilted. Let cool. Lay out eggroll or springroll wrappers (I prefer springroll wrappers for more crunch). Place a couple of tablespoons of cooled meat mixture in center of wrapper and roll up, beginning at a corner, folding edges in as you go. Wet the triangular tip of wrapper and press to seal. Fry in a small amount of hot vegetable oil. Drain on paper towels. Serve with sweet and sour sauce.
A delicious and quick meal. Most of the time is in preparation of the vegetables and meat mixture for the eggrolls and you can do all the work the day before and refrigerate.
Enjoy!
A full tang raindrop pattern damascus chef knife, complete with brass bolster and insert, with honne (Pterocarpus marsupium) wood handles and sheath
At Pierre Gagnaire Japan, every dish is a masterpiece, and this appetizer is no exception. Delicately presented on a rustic wooden surface, this culinary creation reflects the artistry and attention to detail that defines Pierre Gagnaire’s approach to haute cuisine. The appetizer features a crisp, wafer-thin cracker adorned with vibrant edible flowers and fresh herbs, creating a visually stunning presentation that promises an unforgettable dining experience.
The intricate design of the appetizer showcases a harmonious blend of colors and textures. The cracker provides a delicate crunch, while the edible flowers and herbs introduce a burst of fresh, aromatic flavors. Each bite is a symphony of taste, with the subtle sweetness of the flowers complementing the savory notes of the herbs. This appetizer not only tantalizes the palate but also captivates the eyes with its natural beauty.
The use of seasonal, locally-sourced ingredients ensures that every element of the dish is at the peak of its freshness. The edible flowers, carefully selected for their vibrant hues and delicate flavors, are the stars of this creation. They are meticulously placed on the cracker, along with a sprinkle of herbs that add a touch of green and an aromatic finish. This appetizer is a perfect representation of Pierre Gagnaire’s culinary philosophy, which emphasizes innovation while honoring traditional techniques.
The presentation, set against the backdrop of a wooden surface with visible tree rings, reflects the restaurant’s commitment to sustainability and respect for nature. This appetizer is more than just a dish; it is an edible work of art that engages all the senses. Diners are invited to savor the beauty and complexity of fine dining at Pierre Gagnaire Japan, where each dish is crafted with passion and precision.
Nestled within the sophisticated culinary scene of Japan, this dish exemplifies the pinnacle of fine dining. The image captures an elegantly plated appetizer, showcasing the chef's meticulous attention to detail and artistic flair. At the heart of the presentation is a vibrant pink sauce, likely crafted from beetroot or another richly colored ingredient, which creates a stunning visual contrast against the plate. This sauce is the canvas for a meticulously prepared main component, possibly a tender piece of fish or a delicately seasoned vegetable, adorned with a green leaf garnish that adds a touch of freshness and aromatic complexity.
Surrounding the central dish are additional elements that enhance the overall dining experience. A small, golden-brown fried item on a skewer rests beside a bowl, suggesting a multi-course meal designed to tantalize the senses. Each component on the plate is thoughtfully placed, reflecting the chef's dedication to creating a harmonious and visually appealing composition. The use of fresh, locally sourced ingredients ensures that each bite is bursting with flavor, showcasing the best of Japanese cuisine.
The setting of this meal is equally impressive, featuring a clean and minimalist aesthetic that allows the food to take center stage. The tableware, with its neutral tones and elegant design, further enhances the visual impact of the dish. This dining experience goes beyond mere sustenance; it is a celebration of culinary artistry and innovation.
Dining at such an esteemed restaurant in Japan offers more than just a meal—it is an immersive experience that engages all the senses. The combination of exquisite flavors, stunning presentation, and a serene dining environment creates an unforgettable culinary journey. Whether you are a food connoisseur or a curious traveler, this dining experience promises to leave a lasting impression.
Strobist: Vivitar 285 fired into 24" reflector placed top and rear of the food and aimed away from subject to get feathered light. Foamcore used for fill light.
Japanese food, Maki Roll Collection, Futo Maki or also called Fat Roll
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
6,5 million visits in my photostream with countless motivating comments
Japanese food, Maki Roll Collection, Wasabi & Ginger quick marinated Salmon
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
6,5 million visits in my photostream with countless motivating comments
Due anni di "Flickr" ed oltre 170.000 visualizzazioni: grazie a tutti voi!!!
Two years of "Flickr" and over 170,000 views: thank you all!
...Dessert, Orange aromatisierte Panna Cotta mit Espresso Spiegel.
...dessert, Orange scented Panna Cotta with Espresso Mirror.
---- there have been Questions about how to eat out off this Glasses, …well, we use a long "Designer" Ice or Cocktail Spoon!
God created the Food,
the Devil created the Cooks,
…but are Woman that are giving men Inspiration!
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
17 million visits in my photostream with countless motivating comments
India, Maharashtra, Wine, mainly produced in the south from Maharashtra down to Karnataka, Goa & Tamil Nadu on the tip of India, in the north in Kashmir & Punjab.
Viticulture was believed to have been introduced to India by Persian traders sometime in the 4th millennium BC, initial plantings were used generally for table grapes or grape juice. Winemaking has existed throughout most of India's history but was mainly encouraged during the time of the Portuguese & British colonization of the subcontinent.
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
12 million visits in my photostream with countless motivating comments
Kateleen Prevost has found a place to belong at Northwest Community College's culinary arts program. Kateleen and her fellow students have access to equipment found in professional kitchens, including an oven that can be programed with an iPad.
news.gov.bc.ca/stories/nwcc-culinary-arts-student-katelee...
Strawberry jelly on a bed of strawberry swiss roll, strawberry sorbet with sorbet.
Another beautifully plated masterpiece. A rich slice of nearly room temperature, soft set and almost custard-like in texture strip of cheesecake was covered with a thick, clean and pure strawberry gelée (i.e. not set gelatine). The contrast of the creamy cheesecake against the moist and thick sponge cake layer was, as our server warned, "classic" (i.e. standard, pedestrian, good but nothing extraordinarily unique). The distinct features of the plate relied on the accompanying thick pools of concentrated strawberry and elderflower and champagne jelly
- a winning flavour combination that reminded me much of the Ispahan in terms of colour and aromatics; a mini jelly roll-like sponge cake brushed with sugar syrup and filled with strawberry preserves that acted as an edible pedestal for a fun to eat encapsulated strawberry-raspberry gelée with liquid purée center, and quenelles of clean and refreshing strawberry and crème fraiche sorbets.
We should have clued in when our server noted that this dessert was "classic" when we asked what the difference was between it and his recommended Peach Melba. Woe to us to have gone with our mislead gut instincts and order the Brillat-Savarin cheesecake instead (I swear it was the lure of the triple cream cheese – oh how I love thee against the better judgement of my beautiful arteries).
Handmade from scratch rhubarb pie by Dominique's Sweets at Sebastopol Farm Market.
Dominique's Sweets is a small, family business who supports their community, local farmers and local producers through their passion for making pastry, good pastry, wholesome pastry, and French Macarons. www.dominiquesweets.com/
Like Dominique's Sweets on Facebook: www.facebook.com/DominiquesSweets?_rdr
Sebastopol Sunday Farmer's Market: www.sebastopolfarmmarket.org
Like the Sebastopol Sunday Farmer's Market on Facebook: www.facebook.com/pages/Sebastopol-Farm-Market/115479670123
032215 Farmer Market Sebastopol HERO
IMG_2663
If you saw yesterday's blog post where everything went terribly wrong, I'm happy everything today is running smoothly :)
Small moist orange teacake cupcakes with orange blossom water ricotta cream cheese frosting & miniature cannoli. Recipe on the lone baker
A delicious, simple lunch or dinner meal :: Aubergine Stacks served with large, jumbo prawns that have marinated in a fresh lime, cilantro, and garlic marinade.
I was afraid I wouldn't get a chance to return to Ladurée so I bought a row of macarons... however I did get to later in the week (to bring home to a food loving bunch) so I had the pleasure of consuming these pretty sweets. In a conversation held later, I related the fact that I did think that these "cookies" were rather expensive (nearly 2 pound/piece!) but given the fact that they were available in an assortment of flavours (including licorice (ew), chocolate, coffee, lemon, etc - 15 in all at this location), and aren't easily accessible (the only place with really good ones are in Paris or Tokyo (and here at Ladurée Harrods), they were a worthwhile purchase.
Flavours, from left to right:
Vanille (Vanilla) - strong, fragrant and sweet. The buttercream was cool, speckled with vanilla seeds (!!) and delicious. This simple flavour, surprisingly, was my favourite macaron of the bunch!
Framboise (Raspberry) - intense, seeded jam filling; a moist and bittersweet macaron.
Pétales de Rose (aka Rose Petal) - fragrant; butter cream was nice, fluffy, rich (I suspect this one was very fresh).
Praliné (aka Praline) - like hazelnut, with little nutty nuggets to chew on.
Pistache (Pistachio) - nice pistachio flavour, meringue was a tad crumbly.
Caramel à la fleur de sel (salted caramel) - almost liquid center of delicious salted caramel. Another worthwhile purchase, although a tad messy.
Rouge Diva (Red Berries) - sweet moist jammy interior surrounded by thin crisp shells.
Fleur d’Oranger (aka orange blossom) - with a light green buttercream decoy, I was confused as to what this particular flavour should have been. It did have a slight citrus scent, in the fluffy and moist buttercream, but it didn't stand out. I think I requested it because it looked a little exotic (and wasn't as common as, i.e. coffee - which, regretfully, I did not get to try).
with Yukon Gold Mashed Potatoes & Steamed Asparagus
For a little side project I made a herbs de provence crusted rack of lamb with a Shiraz pan jus reduction. The great part of it all was that I got to eat this for dinner. :) Cheers to future potentials!
Recipe
For Rack of Lamb:
1 lamb rack, frenched
1 C panko bread crumbs
1 tsp herbs de provence
2 Tbs grapeseed oil
1 C red wine (I used Shiraz)
1) Preheat oven to 425F.
2) Heat a heavy bottom skillet with 1 Tbs oil.
3) Pat lamb rack dry; season with salt and pepper.
4) Sear lamb rack sides for 3-4.
5) Prepare crumb: mix panko, herbs and remaining Tbs oil.
6) Pile crumb mixture thickly on meaty side of lamb rack and place in the over for 10-12 min until center is 125F.
7) Allow to rest for at least 5 min before cutting.
8) Heat pan, pour red wine to deglaze pan; add any leftover lamb juice to the pan. Allow to reduce by 1/3 to 1/2. Serve over lamb.
Note: leave lamb at room temperature for 30-60 min before cooking.
Mashed potatoes:
Boil 3-4 small yukon gold potatoes in boiling salted water for 20 min. Peel and mash potatoes; stir in 1 tsp butter, 1 Tbs heavy cream and 1 tsp milk. Season with salt and white pepper. Do not overmix or mash will be gummy.
Asparagus:
Clean and remove bottom of stalk. Steam for 3-7 min, depending on stalk thickness.
You can sprinkle on fleur de sel (I forgot to in this picture).
Bruno Kaiser / 10000 Jahre Schaffen und Forschen
- ein kulturgeschichtliches Volksbuch mit 266 Holzschnitten von Paul Boesch
> Illustration:Von der Kunst des Kochens
Pestalozzi-Verlag Kaiser & Co. AG
(Bern / Schweiz; 1940)
ex libris MTP
219/366: Frying Stuffed Squash Blossoms
So here is the recipe...
Be warned...I am incapable of reading one recipe and following it... Each cooking session requires research (hah!) and the comparison of several recipes in order to discern what is essential and what is optional... I never seem to have everything on hand, and sometimes it matters... yadda yadda...
Being confronted in my much-too-long-neglected garden with a blight (several I think) on my squash (and a threat to all the curcurbits), I proceeded to yank it all out and dispose of it with the trash (fearing even to add it to the compost)...
I was only able to salvage the squash blossoms, fresh and untouched by root rot or powdery mildew or squash bugs or any of the terrors which had taken over during my month-and-a-half blind eye... The zucchini and yellow squash and butternut were all producing quite a few of these way beyond their allotted space and deep into the yard in a last ditch effort to survive... I had quite a few of these, more than double what each recipe called for, but smaller...
I had heard squash blossoms were edible, but had never tasted them or cooked them... And, despite my mother's best efforts to discourage this, I have learned to fry, and have learned from working in restaurants, and from both Southern (American) cooking and Japanese tempura that you can fry just about anything and it's yummy and even kids will eat it, and it will fortify you for a day weeding the garden :-) ... So, I fry...
Of course, I consulted several sources before trying this with squash blossoms for the first time...
Short Story...
it's simple...
some squash blossoms, your favorite stuffing, your favorite batter, your favorite frying method, perhaps a dipping sauce for serving...
CAVEAT: Don't pick the squash blossoms until you are ready to clean and cook... Once they are wet they wilt ... Only a couple of authors recommended blanching before stuffing... If you choose to blanche, do so VERY lightly, a few seconds - 30 seconds is too long - and ice immediately. I overblanched and the blossoms were very hard to work with... Some authors said to remove the pistil from the male flowers, and some did not. I saw no reason and did not do this... As far as I know there are no ill effects from eating the pistil of the flower... You will recognize the female flower by the small developing squash at the base... These are good to fry too... Small fruits cook through and are crispy, mild, and tasty similar to lotus root, sweet potato, or potato...
Long Story follows:
See - The 99 Cent Chef - the99centchef.blogspot.com/2011/06/stuffed-squash-blossom...
See Also - The Kitchn - www.thekitchn.com/recipe-fried-squash-blossoms-57209, and www.thekitchn.com/five-ways-to-eat-squash-blosso-87564
See Also - edible Green Mountains - www.ediblecommunities.com/greenmountains/recipes/appetize...
and Google will provide more recipes than you could read in a year...
My comments for a simplified basic recipe...
Stuffing:
2 oz. cream cheese ( or ricotta, goat, etc...) - readily available, this is tasty and wholesome and also serves as a convenient binder for the blossoms and medium for other flavorings - be conscious of differences in water content and adjust remaining ingredients appropriately
2 oz. hard pungent cheese (asiago or parmesan, sharp cheddar, or "Mexican" mix), shredded
1 green onion (or shallots, or garlic clove), chopped fine or minced
other herbs or spices (I chose Tarragon from my garden to go with Asiago... also might try cumin + paprika + cayenne + cheddar/Mexican mix )... if you select only mild cheeses, you might want to add a little lemon or vinegar for a pleasing tartness that will brighten the blossoms after frying... a little heat from cayenne is also nice...
salt (sea is my favorite) & pepper (freshly ground is best), coarse or fine for either, to taste
Blend all together in the most convenient way... food processor for speed and smoothness... other methods have worked for 1000s of years... Chill in refrigerator while preparing batter and blossoms. This can be prepared a day or so in advance...
Batter:
1/2 cup cornstarch
1/2 cup wheat flour (all-purpose)
1/2 teaspoon baking powder
1/2 - 3/4 cup water (or sparkling water or maybe even something lemony but not sweet?)
1 egg
salt & pepper to taste
Mix all ingredients together for a fritter batter (thinner than a pancake batter) and chill if not using immediately.
Procedure:
Prepare the stuffing and chill.
Prepare the batter and chill (not too far in advance).
Pick, wash, and drain squash blossoms.
Pipe the stuffing into the squash blossoms with a plastic baggy, pastry bag, or similar. Twist the blossoms closed at the ends.
Dust the squash blossoms with flour.
Preheat vegetable oil (c. 1/4 inch across the bottom) in an iron skillet to c. 350 degrees F.
Dip the blossoms in batter and fry in vegetable oil; drain on towels.
Eat!
Local call number: fs81368
Title: [Cooking barbecue at the Festival of American Folklife: Washington, D.C.]
Physical descrip: 1 slide: col.
Date: Photographed between either June 24-28 or July 1-5, 1981.
Series title: Folklife Collection
Repository: State Library and Archives of Florida, 500 S. Bronough St., Tallahassee, FL 32399-0250 USA. Contact: 850.245.6700. Archives@dos.state.fl.us
Persistent URL: www.floridamemory.com/items/show/120507
Local call number: fa12336
Title: [George Alexander barbecuing at the Zora Neale Hurston Festival of the Arts and Humanities: Eatonville, Florida]
Personal author: Linzee, Jill, Collector.
Physical descrip: 1 slide: col.
Date: January 1990
Series title: Folklife Collection
Repository: State Library and Archives of Florida, 500 S. Bronough St., Tallahassee, FL 32399-0250 USA. Contact: 850.245.6700. Archives@dos.state.fl.us
Persistent URL: www.floridamemory.com/items/show/106469
Haiku; The Bar, this Japanese Restaurant is the hottest thing to happen to Japanese fare since Honzen at the Beijing Lufthansa Centre. Haiku, the trendy spin-off of Beijng’s famed Hatsune has the same stylish decor & friendly service as the original. Excellent Food, great Ambience, friendly Service & more than reasonable pricing, what else you can ask for?
Haiku, Japanese Restaurant at Block 8 located on Chaoyang Park West Gate, inside Apartment 8 Complex
朝阳西路8号, 迷城后面