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  • poulet rôti (french roast chicken)

    my version -- cornish hen stuffed with blood orange, garlic, celery, herbs, seasoned with tarragon, sage butter -- served with black rice cooked with green apple; roasted vegetable; and mixed berry balsamic gastrique... "Poulet rôti, or French roast chicken, is a classic of the Franco culinary empire. And it's so simple: just season a chicken with herbs, place it on top of root vegetables, and baste it with plenty of butter." -- MON PETIT FOUR "Gastrique is caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces. The gastrique is generally added to a fond, reduced stock or brown sauce. It is also used to flavor sauces such as tomato sauce, savory fruit sauces and others, such as the orange sauce for duck à l'orange. The term is often broadened to mean any sweet and sour sauce, e.g. citrus gastrique or mango gastrique. An agrodolce is a similar sauce found in Italian cuisine." -- Wikipedia "Black rice, also known as purple rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice. There are several varieties of black rice available today." -- Wikipedia another day... this version -- stuffed with chickpeas, seasoned with tarragon and butter under the skin -- served with roasted vegetable over arugula and balsamic glaze... "Place the tarragon and butter under the skin, this keeps the breast moist as it cooks. The flavors of the stuffing gets absorbed into the chicken meat as the juices circulate evenly during cooking." -- Hell's Kitchen Recipes "Preparing the Stuffing: Place the chickpeas into a bowl, season with salt and pepper and add the chilies, lemon zest, thyme leaves and a dash of olive oil. Good mix. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance. Put the garlic heads, cut side down, in a roasting tin. Place the chicken on top and drizzle with olive oil. salt, pepper the outside of the chicken and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 375°F and continue roasting for 1¼-1½ hours, until cooked through and golden all over. Take lemon from the inside cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10-15 minutes."

  • french-japanese fusion

    my French-style grilled mahi mahi and zucchini served with fried lotus roots over seasoned sushi rice and kombu dashi... The Culinary Connection Between France and Japan There is no bond between the West and the East that is stronger than the bond shared by France and Japan. A mutual respect and appreciation for one another’s culture has been notable since the 1870s and still continues to this day, affecting tradition, culture, and undoubtedly, culinary style. These two diametrically opposed cultures are both shaped by their shared admiration and awareness of food and cuisine, tying them as the world’s top gastronomic leaders. However, rather than being competitors, Japanese and French cuisine are seen as foils, allowing each to prosper independently whilst also influencing one another through shared values. Today, French trained Japanese chefs, Japanese trained French chefs and the increasing number of French-Japanese fusion restaurants make apparent these shared values and reveal to us the bond that France and Japan hold. -- the French club behind the scene... "The mahi-mahi or common dolphinfish is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. Also widely called dorado and dolphin, it is one of two members of the family Coryphaenidae, the other being the pompano dolphinfish." -- Wikipedia "Kombu dashi is Japanese dashi stock made from kelp (kombu seaweed). Kombu contains decent quantities of glutamic acid which is one of the Umami flavors. Dashi made by extracting the umami from Kombu is particularly suitable for simmered dishes such as simmered Kabocha squash and one-pot dish (Nabemono). For extracting the umami, I also add a piece of Kombu to make Sushi Rice too. -- chopstick chronicles

  • from father to son

    on this quiet father’s day, I am attempting to pass my father’s origin to my child; honoring my grandmother, here is my home cooked brunch… My father is from a remote village in Bangladesh. I used to visit my grandmother with him quite often… She would often cook up chicken, rice, omelette (all from her own backyard). It would taste out of this world. Those memories instantly transport me to a different era — colorful, spirited, complex, and spiritual… My grandmother lived in a remote village in Bangladesh. She could barely read or write; never had a formal education of any kind; yet she managed a farming and sharecropping business quite successfully. She mobilized, organized, and managed a collaborative community of farmers, merchants, and seasonal workers. She had nine children, executed all household affairs, and made time to spend with her grandchildren when we visited her. She was barely five feet tall, skinny as a rod, and very soft-spoken. This village had no electricity, no modern conveniences, no phones, and barely had passable road transportation. It is at that remote village in the mid ’70s that I was introduced to entrepreneurship and leadership. I just didn’t realize it then! On this quiet Father’s Day, I am attempting to pass my father’s origin to my child… Honoring my grandmother, here is my home cooked brunch… Chicken curry cooked with mustard oil, black cumin seed, shallots, turmeric, ginger, garlic, coriander… Rice and lentil cooked with spiced mango pickle… Omelette made with chilies, cardamom, herbs… "Bangladesh has been aptly described as a new state in an ancient land. Much has been written about the past glory of Bangladesh, notably in old records like the evidence of Pliny and Periplus of the Erythrean Sea (first century AD). It was drawn in Ptolemy's map. These indicate that from the earliest times Bangladesh was known to the West, particularly for its Muslin, the finest fabric the world has ever produced. Travellers and scholars who were attracted by the charms and fame of Bangladesh since time immemorial had showered effusive epithets on its bounties and wealth, affluence and prosperity, craftsmanship and cultural advancement. Bangladeshis are essentially simple in nature. Since time immemorial they are noted for their valour and resilience as well as hospitality and friendliness. Bangladeshis are also equally known for their creativity. They have an innate quality of open mindedness. Communal or ethnic feeling is alien to them and despite diverse racial mix from pre-historic days they are, by and large, a homogeneous group. -- M. S. Raunak. behind the scene Making rice with mustard oil and black cumin seed... Mustard Oil -- "Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and extracting the resulting volatile oil by distillation." -- Wikipedia Black Cumin Seed -- "The seed of Nigella sativa (N. sativa) has been used in different civilization around the world for centuries to treat various animal and human ailments. So far, numerous studies demonstrated the seed of Nigella sativa and its main active constituent, thymoquinone, to be medicinally very effective against various illnesses including different chronic illness: neurological and mental illness, cardiovascular disorders, cancer, diabetes, inflammatory conditions, and infertility as well as various infectious diseases due to bacterial, fungal, parasitic, and viral infections." -- NIH Cooking rice with mango pickle... Mango Pickle -- "When I think of childhood summers, I can still smell and taste the distinct flavors of my grandma’s mango pickle: pickle oil slathered on a roti rolled into an afternoon snack, pickle oil mashed with potatoes and onions to go with rice and dal, pickle straight up." -- Dhrubaa Mukherjee Omelette... "An Indian omelette or masala omelette is a variant of the omelette originating from the Indian subcontinent. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region." -- Wikipedia

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  • spirited | piquant plates

    by spirited © Faisal Hoque from father to son korean night salmon tandoori slow-roasted lamb leg pasta al nero di seppia frenched lamb chops baked cod with hollandaise sauce barramundi over butternut squash bisque rice bowl 1 2 3 4 5


    by discovery © Faisal Hoque poulet rôti (french roast chicken) poule au pot pie kobe beef au poivre spinach cheese soufflé provençal-roasted leg of lamb unadon (鰻丼) eel rice tuna tartare eggplant tarte tatin ossobuco alla milanese with saffron risotto 1 2 3 4 5

  • mindful | piquant plates

    by mindful © Faisal Hoque french-japanese fusion torched carrots overflowing veal pot with spinach mousse japanese delectables salmon over veggie mousse yesso (英文) scallops baked flounder with red sushi rice kaiseki (懐石): my journey through rural japan japanese chilled tofu -- hiyayakko (冷奴) salmon teriyaki mishti doi (মিষ্টি দই) an homage to my mom's cooking 1 2 3 4

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