Fish & Chips

This is not a dish I normally would prepare at home as it involves too much deep frying, but if you've got fish in the fridge, potatoes in the pantry, and you're about to leave on an overseas trip the next day, it seems like the natural thing to do... Since I was a bit rushed, I crowded the deep fryer which resulted in unevenly crisp French fries, but the fish turned out very nicely... Of course, the Fish & Chips were served on newspapers, the English pub way, malt vinegar optional!

Molecular testing

I did my first molecular experiment following guidelines by my sister Nhumai who's my source for many extraordinary recipes, and made gravy beads... It's actually quite a simple process of boiling the gravy mixed with 2% of agar agar, and piping drops of it into chilled oil, forming beads which are then rinsed in warm water... The texture is like jellified gravy that melts in your mouth...

Thanksgiving Dinner

Bruce & Jeremy insist on the traditional Thanksgiving main course, Turkey marinated and roasted the same way, same stuffing, creamed corn etc etc, no experimentation with new variations.. so there it is. However I had a free hand with the appetizer and desserts... Timbale of Lobster, with avocado, and a wine mushroom cream sauce as appetizer... For desserts, I slaved at making macarons, choux filled with berries, and my sister made a delicious flan au caramel!

Thanksgiving weekend BBQ

Today, I did some experimentation with molecular cooking and made some gravy beads to serve with the bacon wrapped sirloin steaks... It was a hit! Served the dish with caramelized butternut squash and corn on the cob, and extra red wine gravy... Delicious meal for a laid back week end...

Simple Noodle Soup Supper

Sometimes the best meals are the simplest... I made a family style noodle soup with shredded chicken, egg pancake, pork, and vermicelli, with a broth made from spareribs, chicken broth, tomatoes, onions and pineapple chunks, seasoned with a little fish sauce... perfect for a chilly evening.

Macarons

This is my (almost) first real attempt at macarons... The last time, I used the wrong almond meal and the macarons batter had a grainy and brownish texture, and the process was aborted... This time, they tasted perfect , light, fluffy, crunchy yet soft,  although they did not look very pretty... I made 2 flavors, lemon (using fresh lemon juice and grated rind) and pomegranate, both were fragrant and bursted of fruity flavors...

Raspberries Clafoutis

Got these beautiful raspberries from the farmers' market and decided to make a clafoutis, which is traditionally cherries baked in a creamy batter... Bursting with berries flavor!

Comfort Food - Caramelized Pork Belly and Tofu/Shrimp Fritters

Bruce is home from NY for Thanksgiving and I prepare his favorite comfort food - Caramelized Pork Belly Stew with Boiled Eggs (Thit Kho) and Tofu/Shrimp Fritters served with Broccoli and Shitake Mushrooms (Pi Pa Tofu). Very simple, delicious - served with steamed brown rice...

Gratin aux Fruits de Mer

Baked a delicious Gratin with Scallops, Prawns and Mushroom, with a white wine sauce, enjoy...

Mouclade

Made a mouclade with mussels, a reduction of white wine cream sauce stepped with shallot butter, very rich and yummy, and a nice change from the usual Moules Marinieres...

Roasted Deboned Quails with Asparagus, Oyster Mushrooms and Peach Chutney

Tonight we want to have an early dinner as Guido is teaching a jiu jitsu class at the Gold Gym at 8 pm. I decide to prepare quails which cook really fast. Since they are small birds, it was a breeze to debone and season them with salt, pepper and honey, so they could be laid flat when pan frying in a little butter. I also sautee asparagus and mushrooms in olive oil, garlic with a dash of balsamic vinegar, really simple and tasty. As a garnish, I have some peaches from the farmers market that are caramelized in a little butter and sugar. It is a real treat for a week day dinner!

Souffle au Grand Marnier

I have some extra egg whites in the fridge and decide to put them to good use... Whipped up a Souffle au Grand Marnier which brings back great childhood memories.... They were so fluffy and light, with a luscious texture and a hint of Grand Marnier liquor... Heavenly!

Tarte Tatin

Went to the neighborhood farmers' market and got some luscious Granny Smith apples and made individual Tarte Tatin using my muffin pan... They turned out beautifully caramelized, just the way I love them!