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  • butternut squash bisque

    From my neighbors fantastically grown butternut squash and lemon grass..my 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

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Pages (5)

  • 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

  • DISCOVERY | PIQUANTPLATES

    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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