top of page

Search Results

156 items found for ""

  • overflowing veal pot with spinach mousse

    my version -- home made vol-au-vent filled with indonasian beef rendang served with sautéed spinach avacado mousse... When I was growing up, my mom, aunt, and grandmother will often make some kind of spicy beef stew, porata (buttered bread), and simple sautéed spinach or greens. My grand mother’s clay pot (in her village home) on open fire will quite often be over flowing... This dish of mine [specially made for my son, who these days needs to eat a lot of protein and greens] is an homage to my south asian heritage with french and japanese culinary techniques infused with aromatic spices and herbs like lemongrass, ginger, kaffir leaves, star anise, and panch phoron. [Panch Phoron (also called panch phoran or paanch phoron) literally means “five spices.” It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel]. A vol-au-vent is a small hollow case of puff pastry. It was formerly also called a patty case. A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. - Wikipedia See more on my beef randang dish here. "A mousse (/ˈmuːs/; French: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.” -- Wikipedia another day... here is a quicker version of the same dish using ramekin... behind the scene...

  • fuska (ফুসকা) and chotpoti (চটপটি)

    my version -- with potatoes, chickpeas, onions, grated boiled eggs, and cilantro foam... “chotpoti and fuskas are a roadside dish originating from Bangladesh —- consists mainly of potatoes, chickpeas, and onions and is usually topped with chillies or grated boiled eggs. It is spicy and sour in taste.“ "If you have been lately missing the innocuous, small, unassuming, crispy hollow ball of fried dough, filled with a spicy stuffing made out of a potato-chickpea mash dunked in really tangy spicy jal jeera water, liberally infused with mint leaves with a dash of meetha chutney (optional) … well, your favourite phuchka, then here’s a history of how it came to Bengal. Bengal’s phuchka is unique. You can never compare it with its sisters Gol gappa, pani puri, pani ka pataasha, gup chup, tikki --- similar snacks that one gets in other parts of India. The name of this snack might have been derived from the word ‘phuch,’ the sound it makes when you take a bite. The unique feature of the phuchka lies in the fact that it is made of whole wheat, unlike the other varieties, where the body is made of flour (maida) or semolina (sooji). The phuchka water is also a lot more spicier and tangier than that used in the rest of the country. The origin of phuchka is mired in mystery. According to a legend, it first came into existence in the ancient Indian kingdom of Magadha. One of the 16 ‘Mahajanapadas’, or ‘Great Kingdoms’, of ancient India, the Kingdom of Magadha corresponded to what is now called South Bihar, that later became part of Bengal residency. While the exact time frame of its existence is unclear, it reportedly existed prior to 600 BCE. Both the Maurya and Gupta Empires had their origins in Magadha, and the region has fostered the birth and development of Jainism, Hinduism, and Buddhism." -- GetBangal

  • butternut squash bisque

    From my neighbors fantastically grown butternut squash and lemon lemon grass butternut squash carrot coconut bisque with torched butternut squash, leak, bok choy, beets, cilantro mint oil, and crab meat… "Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Alongside chowder, bisque is one of the most popular seafood soups. It is thought the name is derived from Biscay, as in Bay of Biscay, but the crustaceans are certainly bis cuites "twice cooked" (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. The term 'bisque' is also sometimes used to refer to cream-based soups that do not contain seafood, in which the pre-cooked ingredients are pureed or processed in a food processor or a food mill. Common varieties include squash, tomato, mushroom, and red pepper. -- Wikipedia Squash soup is a soup prepared using squash as a primary ingredient. Squash used to prepare the soup commonly includes acorn and butternut squash. Squash soup is a soup in African cuisine. It is a part of the cuisine of Northern Africa, and the cuisines of Mozambique and Namibia, both of which are located in Southern Africa. Squash soup is also served in other countries and is a part of other cuisines. -- Wikipedia another day... "By afternoon, the light began to recede behind dark clouds, and the heavy sky began its letting go. We left the windows wide open, bundled up with blankets and listened to the drenching rain pour down hard – it felt like music. That evening, a comforting bowl of soup seemed to be just thing we needed… and this is how this glowing healing bowl of soup came into being. Glowing Carrot Ginger Turmeric Soup with Coconut Milk is light, luscious, earthy and flavorful. Fresh turmeric root gives it a hint of the exotic. I used carrot juice for part of the base to make it doubly carrot-y … which is optional, but adds even more carrot flavor, which I love. Serve this with hearty bread for a simple tasty meal. If fresh turmeric is nowhere to be found in your area, of course, you can use ground turmeric.” -- Feasting at Home "If you’ve never bothered to make your own lobster stock before, you may be wondering what all the hubbub is about. Can’t you just buy the canned broth or stock? Well, yes — and I won’t pass judgement on you for keeping a few cartons of chicken or beef broth in the pantry for a last minute meal. But when it comes to lobster stock – no. And here’s why – it’s not readily available – they don’t sell lobster stock in a convenient 1 quart carton — and even if they did, it wouldn’t be lobster — it would be salt with lobster-esque flavorings. “ -- Garlic and Zest

  • cheese soufflé

    my savory breakfast soufflé made with chives, and three cheese (gruyère, swiss, white cheddar); served with a charcuterie board... soufflé... A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff". -- Wikipedia "You’ve surely heard the kitchen lore about making a souffle: Don’t let one molecule of yolk get in your whites, don’t open the oven door, now don’t close the oven door, and for god’s sake, take off your Dansko clogs … or you’ll make the souffle fall. The reality of a souffle, however, is more robust. While light, sophisticated and worthy of folklore, souffles are easy and forgiving – provided you whip your egg whites correctly, so let’s start with that." -- The Denver Post behind the scene... classic cheese soufflé... Inspired by Julia Child’s classic cheese soufflé, the béchamel sauce is made with a heavy handful of cheese and yolks, folded into a whipped egg white then folded into the eggy, cheesy custard base. The light pockets of air from the whisked egg whites expand with the heat of baking making the soufflé lift and grow to an air-like texture. -- Chef Sous Chef "Bechamel sauce is a sauce traditionally made from a white roux and milk. Bechamel may also be referred to as besciamella, besamel, or white sauce. French, Italian and Greek Bechamel sauce recipes include salt and nutmeg as a seasoning base. Bechamel sauce is one of the "mother sauces" of French cuisine." -- Wikipedia my spinach cheese soufflé... "The popularity of soufflés grew with fine dining from the early 1900s through the mid-20th century. According to the archive at the New York Public Library Menu Project, soufflés appeared frequently on menus for special-occasion dinners with guests of honor at places like NYC's the Biltmore, the Waldorf-Astoria, and the Hotel Astor. "If made right, [soufflés are] magical and amazing, but there are so many things that can go wrong," says celebrity pastry chef and cookbook author Johnny Iuzzini, who started his career as a pastry chef at Daniel, Payard Pâtisserie and Bistro, and Jean-Georges." -- Eater

  • forbidden rice with roasted chicken

    my black rice cooked with chicken stock and black garlic; dashi braised carrots, daikon with beets, avocado mousse; french-style roasted chicken with aromatic asian spices... forbidden rice "Black rice (also known as forbidden black rice or emperor’s rice) is used in traditional Chinese medicine. It was once reserved only for the wealthy and powerful to ensure their health and long life. No one else was allowed to eat it. Fortunately, that’s no longer the case, and black rice is widely available. Early research suggests that black rice is even more powerful than blueberries in its antioxidant effects (if you can imagine that). It may also help boost immunity and protect your body against cardiovascular disease, diabetes and other conditions." -- Cleveland Clinic "There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice, and Thai jasmine black rice. Black rice is known as chak-hao in Manipur, India. In Bangladesh, it is known as kalo dhaner chaal (black paddy rice) and used to make polao or rice-based desserts. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste." -- Wikipedia behind the scene... I often find myself loosely following Japanese cooking principles regardless of my dishes. what are the principles of japanese cuisine? "Washoku (Japanese food) differs from Yoshoku (Western food) in many respects. For centuries, Washoku’s philosophy has been based on five principles - five being essential to Japanese Buddhism as it represents the five elements of Earth, Water, Fire, Wind and Energy. These five principles of Japanese cuisine include five colours, five flavours, five cooking methods, five senses, and five reflections. five colors Since the 6th century when Buddhism began in Japan, the five colours of white, black, red, green and yellow have been used not only in religious architecture and artwork but also in food. It makes sense that the more colours you have on your plate, the healthier and more nutritious your meal will be. five flavors According to the five principles, Japanese meals should contain a balance of salty, bitter, sweet, sour and savory or ‘umami’. Umami is that elusive quality that is usually obtained by adding dashi (stock made from konbu and katsobushi) for example, to various elements of Japanese cuisine such as miso soup, ramen, dressings and marinades. five senses “We eat with our eyes” is a saying in Japan. Since ancient times when food was scarce, meals were prepared with small but visually appealing portions. So although the sense of taste is important, so is the stimulation of smell, sound, touch, and especially sight. Since visual presentation is so essential to the enjoyment of Japanese food, so is the tableware that is used to serve the meal." -- A Traveling Foodie in Japan

  • smørrebrød - danish open sandwich

    my version -- dashi braised medium rare roast beef, horse radish/stone grind mustard aiolis, and micro greens on sperlonga bread; finished with sea salt and toragashi… "Lined up in café windows, served in specialty restaurants, and packed into their very own custom lunch boxes, sandwiches are everywhere in Denmark. They're piled high with pickled herring, spoonfuls of sharp horseradish cream, and mounds of fresh shrimp. But forget what you think you know about sandwiches; these guys are in a different class entirely. Allow me to introduce you to Denmark's—and my—favorite meal: smørrebrød. Stories and images of flashy, elaborate smørrebrød (pronounced smuhr-broht) accost visitors to Denmark as soon as they step off the plane. But few tourists are familiar with the sandwich's long history and codified preparation—the traits that truly make it a uniquely Danish staple." -- Serious Eats my other versions... "Leave it to the Danes to elevate the open-face sandwich to an art form. In a country where understatement and simplicity reign, it makes sense that the unpretentious sandwich is embraced as a national dish. Some surveys conclude that Danes are among the happiest people on the planet, recognized for their tolerant nature and down-to-earth attitude. So perhaps it's without irony that this same relaxed society would make a lunchbox staple an iconic expression of tasteful design, ranking right up there with Georg Jensen silver and Royal Copenhagen porcelain. Smorrebrod, which translates as "butter bread," includes countless open-face sandwich combinations, from minimal to lavish. How they are assembled varies with the occasion. However, they share a specific preparation method and order in which they are eaten. They also share ingredients that reflect straightforward Scandinavian sensibilities, using simple, honest, local food attractively presented with little waste. This is as close to ceremony as you will find in the easygoing Danish culture." -- NPR

  • 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

  • fish en croute

    my version -- with various fish cuts (salmon, cod, halibut); chestnut and mushroom duxelles; ground and seasoned with various herbs; spinach, fennel seasoned with dijon mustard -- served with english peas and hollandaise sauce... a holiday dinner Roasted and torched beets/carrot salad dressed with pistachio dukkah, greek yogurt, and mint Edamame/avocado mousse with roe, spicy crab with mango relish Arugula, radish, strawberry salad with pomegranate and aged balsamic glaze Fish en croute with chestnut/mushroom duxelles; spinach; salmon, cod, halibut mousse finished with hollandaise sauce and english peas fish en croute "In the culinary arts, the term en croute (pronounced "on KROOT") indicates a food that has been wrapped in pastry dough and then baked in the oven. The dough can be an ordinary pie dough or puff pastry. And the item can be baked in a dish or simply rolled up in pastry and baked on a rack. In other words, when you hear something en croute, what it basically means is it's a pot pie of some kind." -- The Spruce Eats another day...

  • Coq au Vin

    my version -- boneless chicken thighs cooked with shallots, garlic, celery, Herb the Provence, red wine, etc. -- served with creamy mash potatoes and arugula salad... "Coq au Vin, sounds fancy right? In reality, this classic French dish is a simple, one-pot wonder full of layered, rich flavors that is perfect for your next family meal or dinner party. Translated from French, coq au vin means “rooster in wine.” Sounds yummy, right? Despite its straightforward name, coq au vin is a dish full of nuanced, deep, savory flavors (not unlike its French beef counterpart boeuf bourguignon). Served over mashed potatoes, egg noodles, or a good parsnip puree, it’s the kind of dish that makes anyone you serve it to feel special. Coq au vin takes humble chicken thighs and drumsticks and elevates them with a braise in wine (red or white) infused with with bacon, garlic, herbs, and vegetables. The result is a dish full of fall-apart chicken and the most succulent sauce." -- The Modern Proper Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook. Julia Child included coq au vin in her 1961 cookbook Mastering the Art of French Cooking, and she prepared it twice on the PBScooking show The French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes. -- Wikipedia

  • temaki (手巻) and gunkanmaki (軍艦巻)

    my versions -- with salmon, crab, tuna, masago, veg, pickles... Temaki (手巻, "hand roll") is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. "Gunkanmaki (軍艦巻, "warship roll") is a special type of nigiri sushi: an oval, hand-formed clump of sushi rice that has a strip of nori wrapped around its perimeter to form a vessel. Gunkan-maki was invented at the Ginza Kyubey restaurant in 1941." "Onigiri (おにぎり), or sometimes called Omusubi (おむすび), are Japanese rice balls. They are what I call the magical food of the Japanese. Tender, toothsome rice made portable, they are the classic comfort food for picnics (especially during the sakura viewing), bento lunch boxes, quick grab-and-go snacks, hiking trips, movie snacks, etc." - JOC "Nigiri sushi (握り寿司) is vinegar flavored rice shaped into small oblong mounds and topped with either raw fish, eggs or vegetables. They are usually served in pairs or can come on wooden trays as part of a set meal. It’s what we think of when we hear the word sushi – the classic one bite dish we’ve all come to love so much."

  • torched carrots

    served on cauliflower purée with butter milk, and finished wit tarragon oil… "The combination of abundance and informality creates a memorable dining experience. In this dish, Yotam Ottolenghi transform the humble carrot into an artistic display and prepares dukkah, a dry blend of spices and nuts." -- Masterclass Another Day... This version -- inspired by chef Yotam Ottolenghi, glazed with agave and apple vinegar; served room tempature over greek yogurt dressed with tarragon/mint/citrus oil and za'atar... Agave nectar, or agave syrup, is a natural sweetener commonly used in food and drinks. It can be used as a substitute for sugar, simple syrup, honey, and molasses to sweeten a variety of beverages, including cocktails, coffee, and tea. Za'atar is a culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices. - Wikipedia | Origin: Armenia

bottom of page