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March 10, 2013

MARRON GLACE MADE EASY

5. Then simmer several times in saturated sugar cane syrup infused with vanilla, at least 6 times at intervals. Cool and then simmer.
4. Boil and them simmer for at least one and a quarter hour or until totally soft.
3. Peel and soak for another time to soften the brown skin and scrape.
2. Soak chestnuts overnight to soften shell in cold water.
1. Select the big and more rounded ones.

You can cover them with powdered sugar glace with a dash of vanilla if you like. Enjoy!

July 28, 2011

Fresh Lychee Ice Cream

The lychee is one of the sweet and fragrant fruit native to China and  is now cultivated in many parts of the world. The taste is quite unique that it can not be compared to any fruit. You just have to try it for yourself. I found some that are really sweet and immediately thought of making ice cream. The simplest and easiest way to to enjoy the fruit's delicate flavor. To make it, select  sweet lychees and shave of the translucent flesh and get the juice of the remaining pulp. That would be at least a cup. Then mix everything with a pint of heavy cream that have been whipped and sweetened to your taste. Then freeze for a couple of hours and serve. Enjoy your Summer vacation for I am taking one long indefinite one. Ciao!!!!!







Enjoy and enjoy!





July 25, 2011

Fried Avocado and Guacamole




California claims the title of the "Avocado Capital of the World". Maybe because there are at least 59,000 acres of orchard and 95% of the nations avocado production is in the South of the state. They seem to be available all year round. The California avocados are in season from Spring through Fall.This Summer which is particularly hot, the avocados ripen on you so fast that you need to do something before they go to waste. I choose the greenest to take home and display  them on the counter and prepare them as each one ripens. Here are two popular ways to prepare the fruit.  For a newly ripen one  cut it it in wedges or rings, roll in flour seasoned with salt and pepper and thoroughly coat it with beaten eggs. Repeat the process if you want a thicker crust. Then pan fry in olive oil on medium  heat. Serve immediately with Pico de Gallo salsa.













With the very ripe one you can  make creamy guacamole. Mash it finely or in chucks and mix 1/2 a cup of pico de gallo and serve as a dip.


Round tortilla chips will scoop the guacamole like a spoon. Enjoy!






July 18, 2011

The Sockeye Salmon


The sockeye salmon here  are found in the Northern Pacific Ocean and in the rivers discharging into it. They are silver in color while living in the ocean and turn red in the freshwater. They seem to be bountiful at this time of the year, an indication of the return abundance of the priced fish. I personally prefer the sockeye to the pink or the chum salmon for taste and color.  All three are the most common of the Pacific salmon species. The striking hue of their flesh is actually attributed to its exclusive diet. It feeds extensively on zooplankton during both freshwater and seawater life stages. They also feed on small shrimp. This way they have the lowest concentration of harmful chemical elements.
To enjoy this fish I prepare it the simplest way possible for its delicate flavor and health benefits. To prepare, pan fry it in olive oil seasoned with sea salt and pepper and maybe a squeeze of lemon juice before serving. 
I don't remove the skin for the crisp salmon cracklings. 
This is the part of the fish that is rich in essential fatty acids like omega-3.

Serve it on a bed of tomato and basil salad for extra freshness.


Enjoy this bounty from the sea!






July 15, 2011

Watermelon Radish and Carrot Flowers Served on a Plate for You

The stunning and unquestionably beautiful watermelon radish is my favorite vegetable to carve. They never fail to please with their looks and taste. This rare heirloom variety radish is sweet and crunchy, just what you want for your salad. So before I toss them in a vinaigrette, I just love to show off their color as flowers to you.


 Had an extra piece to carve so I thought I'd throw in a dragon too.

The carrot is my other favorite because of its vibrant color and is available all year round. 

Pick some and enjoy!

July 12, 2011

Pommes Noisette-Potato Balls Fried in Butter

Noisette is French for hazelnut and it refers to this recipe potatoes that have been cut tiny with perfect spherical shape resembling the nut. The balls are then sauteed in butter until well browned. I always wanted to make these but could not find a good utensil to do the job. All the melon ballers I tried did not make perfectly round potatoes. They always come out flat on one side like a dome. I decided to make one myself that can make a perfect potato marbles and I finally got it. I am just happy with the results. To make these, you need some waxy potatoes and make 2 1/2 cm balls and put them in cold water. When you get about 2 cups of the round potatoes, pat them dry and sautee them in about 6 tablespoons of clarified butter in medium heat until golden brown. Then place them in paper towels to absorb excess fat and season them with salt and pepper before serving. They are also commonly used to garnish meat or fish.



After I made the noisettes I tried my new gadget with another shape. I call it noisette in a cage. Here's how you make it.

Start off with a cube and make the ball in the center.

Then make the windows on all sides.
Etch out inner squares until the sphere is visible.
The ball is big enough not to fall off the windows.

Pat them dry and deep fry them in vegetable oil until slightly brown.



Have a cage and enjoy!
















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Napa, California, United States