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pumpernickelandcoal:

Raspberry éclair with rose perfume

pastry dough

  • 250 g whole milk
  • 250 g mineral water
  • 200 g butter
  • 10 g inverted sugar
  • 5 g salt
  • 305 g flour
  • 30 g cocoa powder
  • 420 g whole eggs [Peeta’s Note: that’s about 8 1/2 eggs, depending on their size]

In a saucepan, bring to a boil the water with the milk, the salt and the butter. In a same time, sift the flour with the cocoa powder. Take the saucepan out the flame and mix the powders into the boiling mixture. Bring back to the heat to cook and dried the forming dough. Pour into the mixing machine and add gradually the whole eggs until right consistency. Pipe directly the pastry dough making éclairs, choux and freeze. Bake directly the frozen pastry dough in the oven at 230ºC, stop the oven and push on again when the temperature dumps to 160ºC. Finish the cooking.

raspberry cream with rose perfume

  • 250 g raspberry pure
  • 140 g egg yolks [about 8 yolks]
  • 160 g whole eggs [about 3 eggs]
  • 150 g granulated sugar
  • 150 g soft butter
  • 4 g gelatine
  • drop of natural rose extract

Soak the gelatine in a large amount of cold water and squeeze dry. Mix together all the ingredients except the butter. Bring to the boil, stirring all the time, until the texture jellifies. Leave to cool to 35-40°C, then add the butter and the rose extract and form an emulsion by mixing with an electric mixer. Refrigerate until use.

red raspberry glaze

  • 12 g gelatine
  • 100 g granulated sugar
  • 250 g whole milk
  • 200 g heavy cream 35% fat
  • 100 g glucose [Note: or corn syrup!]
  • 780 g white chocolate
  • red color

Make a caramel with the sugar. Stop the cooking with the hot milk mixed with the glucose. Bring to a boil. Pour into the melted chocolate to obtain a good emulsion. Pass through the mixer to give some more consistency. Let cool down and use at 28ºC.

daybite:

FoodShot #19: Asian shrimps

Preparation time: 25 minutes

Serving: 310 g

Calories: 383,4

Protein: 18,53 g

Fat: 11,08 g

Carbohydrates: 59,09 g

Shopping list:

  • about 7 shrimps (85g without tails)
  • rice pasta (45g)
  • 1/4 papaya (120g before peeling)
  • 1-2 shallots
  • 1/2 lime
  • 1 tsp of olive oil
  • 1 tsp of sesame oil
  • 1 tbsp of green peas
  • 1 chilli pepper
  • 1 clove of garlic
  • ginger (10g)
  • twig of coriander, 2 twigs of mint, salt, pepper

Description:

Chili oil: Rinse and half the chili pepper, then core it and slice it. Rinse the lime, wipe the peel. Squeeze the juice. Mix the lime juice, the lime peel, the pepper, the sesame oil and part of the olive oil. Boil the pasta according to the instructions on the package. Peel and chop the ginger. Peel and cut shallots. Grind the garlic. Rinse, dry and chop the herbs. Rinse and peel the papaya, then remove the pips. Dice the papaya. Rinse shrimps and remove tails. Fry shrimps in the pan with a small amount of the olive oil for 2-3 min. Add shallots, the garlic, the peas and the papaya’s flesh. Fry everything for a while. Season with salt and pepper. Strain the pasta. Add the chili oil, the papaya and shrimps mix and herbs. Warm up everything.

rawbie:

Kiss My Grits on Flickr.

Via Flickr:
Bacon, tomato and cheddar grits, that is. Was in the mood for grits this morning and after searching around a bit, I found this recipe from ‘Southern Living’. Both me and Joseph agree, they were the best grits we ever had. It was glutton heaven! The secret to these is (like all amazing dishes) bacon grease. The original recipe called for green chiles and chicken broth. We cut both and replaces chicken broth for vegetable broth. Less sodium.

Original recipe:

Hot Tomato Grits
Makes 6 servings

2 bacon slices, chopped
2 (14 1/2-oz.) cans chicken broth
1/2 teaspoon salt
1 cup uncooked quick-cooking grits
2 large tomatoes, peeled and chopped
2 tablespoons canned chopped green chiles
1 cup (4 oz.) shredded Cheddar cheese
Garnishes: chopped fresh parsley, shredded Cheddar cheese
Preparation

1. Cook bacon in a heavy saucepan over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in pan. Drain bacon on paper towels.

2. Gradually add chicken broth and salt to hot drippings in pan; bring to a boil. Stir in grits, tomatoes, and green chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes.

3. Stir in Cheddar cheese until melted. Top with chopped bacon. Garnish, if desired. Serve immediately.

Rawbie
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sweetpersimmon:

Berry Crepes
I’ve never made crepes before and it always just looked too hard. I figure a weekend morning to try wasn’t going to hurt. I got the recipe from Vegan Yum Yum, who has recipes for different sweet and savory fillings. These crepes turned out to be pretty yummy.
Ingredients:
1/2 c. Soy milk or almond milk
2/3 c. Water
1/4 c. Earth Balance, melted
1 c. White flour
1/4 tsp. Sea salt
1 tbs. Brown sugar (sweet crepes only, optional)
2 tsp. Vanilla extract (sweet crepes only, optional)
2 tbs. water, to thin if needed
Place all the ingredients in a blender or in a bowl. Blend or whisk until smooth. Transfer to a 2 cup measuring cup (for pouring) and refrigerate for 30 minutes. While the batter is refrigerating, prepare your fillings (frozen or fresh berries with some sugar and vanilla). Sprinkle with some powdered sugar.
Enjoy!
Zoom Info
Camera
Canon PowerShot G10
ISO
80
Aperture
f/4.5
Exposure
1/4th
Focal Length
24mm

sweetpersimmon:

Berry Crepes

I’ve never made crepes before and it always just looked too hard. I figure a weekend morning to try wasn’t going to hurt. I got the recipe from Vegan Yum Yum, who has recipes for different sweet and savory fillings. These crepes turned out to be pretty yummy.

Ingredients:

  • 1/2 c. Soy milk or almond milk
  • 2/3 c. Water
  • 1/4 c. Earth Balance, melted
  • 1 c. White flour
  • 1/4 tsp. Sea salt
  • 1 tbs. Brown sugar (sweet crepes only, optional)
  • 2 tsp. Vanilla extract (sweet crepes only, optional)
  • 2 tbs. water, to thin if needed

Place all the ingredients in a blender or in a bowl. Blend or whisk until smooth. Transfer to a 2 cup measuring cup (for pouring) and refrigerate for 30 minutes. While the batter is refrigerating, prepare your fillings (frozen or fresh berries with some sugar and vanilla). Sprinkle with some powdered sugar.

Enjoy!

delishytown:

Rainbow Chard and Potato Quiche with Whole Wheat Crust
This came out delicious! When you grow a vegetable garden, the biggest challenge is figuring out what to do with all the fresh produce. I give my neighbors a lot of the chard that’s growing in the front yard and try to cook it into anything I’m making.
 At first I was just going to use leeks and chard, but then I remembered the bag of red rose potatoes I’d bought on Friday. I love potatoes.  And potatoes with cheese? Yes please. 
I used whole wheat flour and coconut oil for the crust so that I can pretend that this is super healthy. 
For the pie crust: In a bowl combine 1/4 c. butter and 1/2 c. coconut oil,  mix with 2 cups whole wheat flour and 1/2 tsp salt until pea sized bits form. Add 1/4 to 1/2 cup ice water just until combined. Form into a disk and rest in the fridge.
Pre heat oven to 350. Once the pie crust has rested for an hour or so in the fridge, roll it out, place in a pie pan, crimp the edges, and blind bake it by covering the crust with foil and pie weights. I use dry beans that are only for the purpose of blind baking. Bake at 350 for 12 - 15 minutes while I cooked the other ingredients. Once the pie crust comes out of the oven, cover the bottom with a little bit of the grated cheese.
In a skillet, saute 1 chopped leek *, white and light green parts only, 1/2 chopped sweet onion, 2 red rose or any other kind of potato, sliced and quartered. Let the onions and potatoes cook together and caramelize. Then add 6 or 7 large chard leaves, stemmed and chopped. Season with fresh grated nutmeg, salt and pepper, and a sprinkle of your favorite dry herb, I used a pinch of basil, but thyme or tarragon would taste very nice in this dish.
Grate 1 cup of your favorite cheese. I used cheddar, mozzarella, and parmesan.
Add the cooked veggies on top of the cheese and top with the remaining cheese. Mix 1 cup milk and 3 or 4 eggs seasoned with salt, pepper and a bit of the grated nutmeg. Pour the custard over the veggies and cheese.
Bake for 1 hour until cooked through. A toothpick inserted int he center should come out clean.
(* Leeks are a little tricky to clean since they can have sandy soil stuck between the layers. I just chop off the dark green and bottom ends, remove the tough 1 or 2 outer layers, and then slice the whole thing in half lengthwise and rinse away any grit before chopping.)
Zoom Info
Camera
Nikon D7000
ISO
1000
Aperture
f/4.5
Exposure
1/320th
Focal Length
50mm

delishytown:

Rainbow Chard and Potato Quiche with Whole Wheat Crust

This came out delicious! When you grow a vegetable garden, the biggest challenge is figuring out what to do with all the fresh produce. I give my neighbors a lot of the chard that’s growing in the front yard and try to cook it into anything I’m making.

 At first I was just going to use leeks and chard, but then I remembered the bag of red rose potatoes I’d bought on Friday. I love potatoes.  And potatoes with cheese? Yes please. 

I used whole wheat flour and coconut oil for the crust so that I can pretend that this is super healthy. 

For the pie crust: In a bowl combine 1/4 c. butter and 1/2 c. coconut oil,  mix with 2 cups whole wheat flour and 1/2 tsp salt until pea sized bits form. Add 1/4 to 1/2 cup ice water just until combined. Form into a disk and rest in the fridge.

Pre heat oven to 350. Once the pie crust has rested for an hour or so in the fridge, roll it out, place in a pie pan, crimp the edges, and blind bake it by covering the crust with foil and pie weights. I use dry beans that are only for the purpose of blind baking. Bake at 350 for 12 - 15 minutes while I cooked the other ingredients. Once the pie crust comes out of the oven, cover the bottom with a little bit of the grated cheese.

In a skillet, saute 1 chopped leek *, white and light green parts only, 1/2 chopped sweet onion, 2 red rose or any other kind of potato, sliced and quartered. Let the onions and potatoes cook together and caramelize. Then add 6 or 7 large chard leaves, stemmed and chopped. Season with fresh grated nutmeg, salt and pepper, and a sprinkle of your favorite dry herb, I used a pinch of basil, but thyme or tarragon would taste very nice in this dish.

Grate 1 cup of your favorite cheese. I used cheddar, mozzarella, and parmesan.

Add the cooked veggies on top of the cheese and top with the remaining cheese. Mix 1 cup milk and 3 or 4 eggs seasoned with salt, pepper and a bit of the grated nutmeg. Pour the custard over the veggies and cheese.

Bake for 1 hour until cooked through. A toothpick inserted int he center should come out clean.

(* Leeks are a little tricky to clean since they can have sandy soil stuck between the layers. I just chop off the dark green and bottom ends, remove the tough 1 or 2 outer layers, and then slice the whole thing in half lengthwise and rinse away any grit before chopping.)

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