I want to go out and play …

August 27th, 2010

Usually when going out for dinners your offered a choice of ordering from the ala carte menu or to have the set menu/tasting menu. Then usually the choice of having your meal paired with wine would then be recommended. Or you would have some(most) guests ordering a preferred bottle of wine.  For what they think might go best with the meal. Now, this works for the person visiting the standard restaurant where you get cold savory , hot savory and sweet dishes. But what if the element of savory is taken away? How then do we react to this absurd proposition dining without savory selections? OK, no panic is required, enter 2Am Dessert Bar by Janice Wong, where the element of savory is not factored into the menu. Where only the bold (and sweet tooth) gathers to throw out preconceptions that every dining experience needs something savory. Then what do we do about the wines? the pairing? Enter Pedro Silva Reis, owner of Quinta de Ventozelo together with Top Wines. Collaborating with Janice we were all presented to a night of Premium Port, Wine & Dessert Pairings.

This was a first for me, and to be truly honest I hope it is not the last. Although some flavor sensations was new, I really love the idea of pushing the boundaries of taking your palette conservative mind to a far away playground where Janice, Pedro & Top Wine plays. I loved being part of the group taking turns to sit the slide in the sand box of Port, Wine and Dessert Pairings. Heck, the idea was so new to me that I really do not know what to actually comment about, only that I sincerely enjoyed it. Lets be honest, I am pretty certain that it did not hit some of the other as well as it hit me, but hey, they can write on their own blogs. But here in whitejacket land we want to continue to tender for that sand box with the slide.

Happy Fooding !!!

Top Wines PTE LTD

33 Tembeling Road (tel) +6564683866

2AM:dessertbar

21a Lorong Liput, Holland Village (tel)+6562919727

opens mon – sat from 4pm to 2am read the blog here

Restaurants, Bloggers & Opinions

August 24th, 2010

Fireworks has been going off these past 2 days in both F&B and the food bloggers community. Screams of outrage, questionable behavior and disbelief. I am referring to an incident where a particular “well known food blogger” was dining for brunch at a cosy restaurant that goes by the name of Private Affairs.

Please follow the initial story from yahoo to know more; Singaporeans outraged over “Free Meal” blogger

I am a close friend to Paul, the chef of Private Affairs. Having known each other through the years and even worked alongside in a few places together. Knowing him so well, I am almost certain that his level of food and quality of service in his establishment is of the high. Sadly the hype is not about any of those points, but the bad behavior of a “well known food blogger”.

I am not going to harp on the fact that the blogger initially refused to pay for the meal of 4, nor will I be picking on another fact that these incident has shaken the credibility of food bloggers (especially those situated in Singapore).  I am not even going to point out that the restaurant will garner more publicity from this incident.

“so what do you want to say then?” you might ask. It can be broken down into 2 parts. Being a chef and a food blogger (if you may call me that), I look at this from 2 angles.

As a chef, if a customer comes into the restaurant and tells me he/she refuses to pay obviously the first emotion I feel is total outrage. And mind you it has happened on a few occasions to me over the years. They come with all kinds of imaginative excuses to refuse payment, till a point that I look on the comical side of it and have a good laugh with my colleagues after. But nevertheless it is wrong. Say what you want, how you want & twist it till it makes a fussili pasta look less twisted it is and will always remain wrong. When you go to any form/level of restaurant, apart from the food & drink,  you are paying for the time, commitment and most important of all the experience of not only the chefs but the servers as well. Take my 3 points, is it logical that a parent refuse to pay school fees for that particular month when the child does not do well for a particular examination? (nope! makes no sense) or do you ask for a refund after a movie because you found the movie below your expectations? (nope! makes no sense)I am sure you guys get what I mean.

As a blogger, whenever I go out to eat, I make it a point that the camera’s flash is switched off and i snap away at the decor, dishes and the occasionally myself with my partner in crime. And usually at fine dine/Michelin establishments, the maître d’ would see each table and chat. Then the usual introductions would be made and obviously the points that I also cook professionally and blog amateurishly would come up. I have yet to encounter an establishment that has refused me taking photos (let’s hope it continues … lol ) however there was once in London when the flash went off by mistake (don’t ask .. lol) and one of the servers politely informed me of the no flash policy … i then apologized with a flushed face, however they service after that did not lack and I most certainly did not create a scene stating that I am a food blogger and that I would write a bad post on the service. No no no …. even if you are a “big time” “well known” blogger or writer for a big paper or magazine you don’t do that. Doing something to that extent (in the recent case because he was asked to settle the bill) just embarrasses yourself and makes the pool of people in your trade just look bad. If the server was rude, by all means express, if you were served raw pork of chicken? by all means express yourself. My mrs (who is also my partner in crime) says I am a very opinionated person especially when it comes to going places to eat (and the occasional routine checks at the immigration at any airport .. hahaaa), but it is always due to the fact that the service or quality was poor and I make it a point to highlight, but we still pay for the meal. Taking opportunities for getting a free meal does not come in the form of who you are or what you do. It is out of the goodwill of the establishment you patronize (or the birthday of a good friend ..wink wink ..hahaaa). Even our Ministers of state pay every bill (ok ok.. you might ask how I know, well because I have served many in my time) so what makes humble food bloggers like us exclusive to not pay? well the answer is NOTHING.

That said, I must also point out that whatever the blogger writes on his blog after the meal is entirely up to his/her views on the dining experience. It is the free will of the blogger to express accordingly to the level of food and service of his visit. Because blogs are mainly for self expression is it not?

Let’s all take a little something out of this and learn from it.

till then HAPPY FOODING !!!

Guest Writer – Alexis Bonari

August 12th, 2010

Before anything else, I would like to thank you all for your patience with our recent lack in consistent posting. As I was away for awhile and for all the other days busy getting some urgent things done. Well what a way to start the month with Alexis taking the time to share her thoughts and most of all her writing brilliance. This time round she shares her thoughts on dining. I hope you will enjoy her post as much as I do.

The Global Culture of Food, Family, and Fellowship

To say that dining traditions play a crucial role in almost every

culture on the planet is an understatement.  Food is essential to

life.  Meals are a chance to relax, to catch up with our friends and

family, and to engage in rituals that are often thousands of years

old.

Edible Art:

Traditions surrounding food vary by region and culture. In the East,

citizens of Japan still practice many dining customs that have evolved

over the past 1,500 years.  Food in Japan serves a dual purpose.  As

in other countries, it is a source of life and energy.  At the same

time, Japanese chiefs and homemakers alike take pride in creating

edible works of art.  Food is prepared and arranged to showcase the

natural elements and a philosophy that idealizes balance in all

things.

Popular classes teach mothers how to arrange their child’s lunch box

so that it is pleasing to the eye as well as the tongue.  Food

preparation and presentation is lauded as an act of love, devotion,

and self-expression.

A Celebration of Friendship:

Inhabitants of the Middle East, including Saudi Arabia and Egypt,

pride themselves in their hospitality.  Visiting guests and family

members alike are offered a variety of culinary delicacies by their

hosts. Turkish Coffee, a freshly ground coffee prepared with dissolved

sugar and heated in a very specific manner, is commonly shared with

favored guests.  Friendship and business relationships are closely

interwoven in Middle Eastern society.  Exchanges of food between

friends and coworkers serve to reinforce these bonds of trust.

Holiday Traditions:

Food traditions in the United States are changing.  Fast food and

made-ahead meals have largely replaced sit-down, family dining.

Holidays, however, still retain their traditional roots.  People who

rarely cook during the year will revive old family recipes for

Christmas, Thanksgiving, or the Fourth of July. Many traditional

family recipes reflect the variety of cultures represented within the

United States.  It isn’t uncommon to find a variety of foods from all

regions of the world at a family gathering.  Although these

get-togethers only happen several times a year, they are an essential

to keeping families connected.

Food traditions form a sort of common language.  When we share our

food traditions with others, we are sharing a bond of trust and

community.

Bio: Alexis Bonari is a freelance writer and blog junkie. She is currently a resident blogger at onlinedegrees.org, researching areas of online degree programs.

http://www.onlinedegrees.org

In her spare time, she enjoys square-foot gardening, swimming, and avoiding her laptop.

(post and photos were all contributed by Alexis Bonari) and we thank her for it

Simply Carrots

July 15th, 2010

Carrots.

Probably one of the most underrated vegetables of our time. To the humble professional cook it s just one of the 5 components that make up his/her mirepoix. To the love giving home cook, it is just for boiling to ensure that everyone at home gets their fiber and vitamin fix. I must admit that I had similar conceptions of the carrot as well. Not till way back when I came across a particular chef who said, every single ingredient has it’s own unique selling point and that every ingredient is equally valuable. And no one person should think that a piece of truffle has more value than a piece of carrot. Upon hearing this I truly felt shame for the way I looked at things on a whole not only in cooking.

So then, my new found obsession for taking this humble vegetable to the limits, with quite a fair bit of reading, trials and a few tummy aches from all that fiber (hahaaa too much info I know!) I have over the years come up with so many practical and non practical ways of presenting le Carot !

Carrot Candies

Simply carrots soaked in a gastrique and dried for a few hours. Very intense carrot aroma.

Carrot Wine

Basically carrot juice left to “ferment” with yeast, sugar, fructose, wood chips and carrots pieces. The only down side to this is it does not really keep very long.  (wine was not served)

Instant Carrot “oats”

Carrot juice and eggwhites beaten like a meringue. Then transferred to a paco jet, freeze and processed. Then dried out and processed again. When added with hot water gives a oatmeal like texture. I must admit its not very tasty (dish was not served)

Carrot Alginate (top) inspired by friend Adam M.

Dehydrated Carrot Meringue (bottom) light with intense carrot aromas.

Textured Carrots

Yes this was a compulsive behavior of mine before. One “dish” made with all the influence from texturas. Alginate, lecithin, xanthana, MC, agar and kappa. (dish was not served)

But above every hits and misses from my long obsession with the carrot, nothing truly beats just having it with butter and chicken stock !!!

Hope this post inspires you to go out and make everyday different and make something different from everyday vegetables !!! Happy Fooding !!!

Tea

July 11th, 2010

Tea … I know doing a post on tea not too long after doing one on espressos is kinda of cliche. But I guess it really is related .. in a certain weird way … ok yes and no .. anyhow. Ok, better stop second guessing and get on with it …

Tea to me is actually a substitute for coffee on certain days (like I said, I am a coffee lover after all). Or I would drink tea when I know I am overloaded on coffee but still need that comforting cuppa hot drink (no, hot chocolate is reserved for “special” occasions … ). Especially when I know I am going to come down with some sort of nasty viral infection … And tea is also the perfect beverage after a very oily meal. Somebody once told me that it helps wash away the oil from the meal so you won’t put on those extra pounds … well lets leave that “advice” as that shall we … hahaaa …

Did you know ???

Ancient Tea drinkers added salt to their teas.

One of the  first known recipes for iced tea in a cookbook dates all the way back to the 19th century in the United States.

The concept of “Afternoon Tea” is the credit of the Duchess of Bedford. She thought up the idea to have cakes, pastries and sandwiches for that time of the day to avoid what she explained to be a “sinking feeling”.

There are 2 types of afternoon teas conceptualized by the British. Low Tea(which is afternoon tea) & High Tea

Black Tea has only  4/10 of caffeine compared to coffee & Oloong Tea has only 2/10 compared to coffee.

Well then some time back (notice I use the term “some time back” pretty often, that tells you how “late” I am at posting stories up”) when I was introduced to what would have become my favourite brand of tea I was pretty much blown away by the clean taste of its tea.

Gryphon Tea, by the Gryphon Tea Company.

Offering a selection from its Artisan Collection, Premium Classics & Signature Selections. with amazing flavors like Darjeeling Muscat (for this years World Gourmet Summit) to Lapsang Gold to Premium Earl Grey and Lemon Ginger Mint. What ever the flavor you can be assured that the Gryphon Tea Company is serious about their tea.

Well of course with slogans like “Built on Legacy and Pioneered by Passion” consumers can be reassured that the Gryphon Tea Company will only supply the highest quality of teas. Well I know I do for sure. So the next time your in the mood for a nice warm cup of comfort, go experience  love in a bag from the good people of the Gryphon Tea Company.

Till then, HAPPY FOODING !!!

Oil Spill Wasteland

July 6th, 2010

With the ongoing tension with British Petroleum and it’s representatives on the recent oil spill and with my inability to manage current posts with current photographs I guess posting this shot would not come at a better time.

This is actually a simple dish made to look complicated (ok well kinda). This dish however could be quite a “turn off” for some people. As we all know that the eyes enjoys the dish first. To be really honest, the main flavors are Tuna, Orange and Sesame. Does not look like it? Well I went through a phase (ok maybe still am but not as much) comprising dishes that played tricks to the diners. Tasting something that “was not” in the dish. If you were to dine at my table and received this dish what would you have thought? Well the first thought would to think that the dish comprised of bitter notes correct? But the element of surprise kicks in when you simply taste Tuna, Orange and Sesame. Some might want to label this as sensory dining with all its blah and glamor. I just like to call it fun and laughter (provided the diner doesn’t return the plate back to the kitchen first). The tuna sits in a marinade of orange juice and zest, then just before serving it is coated in squid ink whihc has been infused with a grat amount of orange zest and slices. Then it is torched to “dry” the coating. The same infused squid ink is then diluted with orange juice and made into jellies.Then the “waste” is made from black sesame oil, crumbles, broken tuiles & powdered black sesame. Nothing simple yet nothing too complex.

With the way this dish has been compiled it reminded me of the recent spill. I am not the most “GREEN” person in the world. You can even hear me commenting to environmentalists that before they go on with their gibberish go sell off their car and ride a bicycle. However I seriously am put off with the recent events. and more so with the response form the people responsible. I will keep my comments on this topic for myself and thank God that I am not directly affected by it. But for those who are you have every single right to vent in anyway you see fit.

No one person can save the world alone, but everyone has a responsibility not to harm it.

Please follow the link to BP Global.

Till then HAPPY FOODING !!!

Guest Writer – Alexis Bonari

July 1st, 2010

We are extremely happy to be able to have Alexis guest writing for us. She blogs for onlinedegrees.org and as you will be able to see through her writing she is rather passionate about food. Well ! This is what it is all about ! Food lovers coming together from all around ! Hope you enjoy Alexis post !And please do take the time to visit her writings (link below).

HAPPY FOODING !!!

Culinary Lavender: Ease, Versatility, and Phenomenal Flavor

It might seem like a gastronomic faux pas to serve up flowers, but chefs across America are discovering the benefits of cooking with lavender. As chefs incorporate herb gardens into their restaurants, lavender’s popularity is increasing. Lavender is easy to grow and care for, can act as both a flavorful ingredient and an aesthetic garnish, and has a wide range of flavors that emerge with different preparations and pairings.

Taking It Easy

Lavender is an easily acquired ingredient, but comes with a caveat: it must have a culinary label for use in the kitchen. In A Taste of Lavender: Delectable Treats with an Exotic Floral Flavor, author Gloria Hander Lyons recommends the fresh and easy solution of growing it in an herb garden or even in a pot on the back porch to avoid pesticides and label-checking. Seeds or plants can be purchased at most garden supply stores. Lyons advocates English lavender as the sweetest variety most common in cooking, but experimenting with different types can be rewarding for the adventurous chef. It’s also important to keep in mind that, should a recipe call for dried lavender, chefs multiply the measurement by three to arrive at the amount of fresh lavender required.

How to Prepare Lavender for Cooking

If lavender is being harvested from a garden, it’s best to wait until just before a meal is being served to harvest the flowers. They should be thoroughly rinsed and gently dried just prior to incorporation. To create lavender infusions, chefs steep flower buds in milk, water, cream, or sugar syrups, then use a strainer to remove the buds once their flavor has soaked in. Another lavender preparation method is grinding, using a coffee grinder or fine food processor to create flavor that can be mixed into dry ingredients like sugar.

The Many Flavors of Lavender

The floral flavor of lavender blends especially well with citrus, while the herbal taste blends with basil, sage, oregano, and rosemary to create a fresh and delicious mixture that makes for an effective meat rub. Seasonal flavors tend to blend well with one another, so spring and summer fruits are complementary lavender pairings. Even beverages, such as tea and lemonade, can benefit from a boost of lavender flavor.

Bio: Alexis Bonari is a freelance writer and blog junkie. She is currently a resident blogger at onlinedegrees.org, researching areas of online degree programs.

http://www.onlinedegrees.org

In her spare time, she enjoys square-foot gardening, swimming, and avoiding her laptop.

(post and photo were all contributed by Alexis Bonari) and we thank her for it

Make Today Special !!!

June 28th, 2010

Like my previous post on A Cuppa?(Stick?)of Chocolate, many of the snack foods that we crave are mostly influenced by the movies or television shows. Just like fashion, we are all easily intrigued by what we see in show we really like. Well, ever since young I always love the idea of eating doughnuts (even now), whether or not it is because of it’s generous sugar coating I just love the concept of a doughnut. Going to Dunkin Doughnuts was a real treat, I guess it was that pink and orange signage with the pearl white backdrop and the large variety they offered. We only got the chance to visit the Dunkin Doughnut shop if it was like a special occasion like a public holiday or something. On other days it was to the local confectionery for the “sugar coated wheel”.

Then I discovered the mother of all doughnuts, I discovered …..

Truth be told it was Bernie who introduced me to my new found vice. The thin sugar coated layer supporting its light as cotton dough ring … for those in Singapore who has not yet to taste this magnificent snack … wait for it! Its coming ….. I hope anyways … I mean besides the US, it is available in Australia, UK, Korea, Dubai and even in Kuala Lumpur (mega mall ) ! So why not in the SG ? hmmm …but it was truly Chris Rock who says it best … “krispy kreme … mmm.. so good you’d s**k a *oc* for it ! hilarious !

Trust me, all the doughnut impostors in Singapore would be laid to rest once the double k comes to town. In terms of branding and taste.The bell would go off in the Krispy Kreme shops with a flashing light once a fresh new batch is ready to sell … however this is only for the original flavor. From the outside of the shop you can see this conveyor belt where the donuts are glazed before your very eyes … what else could be more fantastic ?? (in terms of doughnuts of course) The other addictive flavors for me are the caramel filled and the iced filled ones … don’t think I am gonna get much sleep tonight .. hahaaa

Double K will make their doughnuts look like sorry litter meant for the bin (not like they don’t already do … ok ok I admit I am a doughnut snob) … but I am pretty sure the price of it would be steep. but trust me it is worth every single cent of your hard earned money … till then just enjoy the photos ! hahaaa …

Till then, join me in serious prayer that it comes soon so we can all Make Today Special ! … Happy Fooding !!!

Visual Arts(¿a different perspective?)

June 24th, 2010

Visual art .. like the photo(above) that I shot at the esplanade underpass… looking at something with a different perspective. That is how I feel food should be looked at, with a different perspective. To others, they see graffiti art. To me it is just how your able to capture that moment, just like in cooking. Capturing that perfect moment when things are cooked. Cook it too long it just tastes flat, rush through it it just tastes flat as well. I guess that is why we have proper recipes with timings and temperature. To assist you to capture the moment in cooking. However, sadly, most recipes are spurious. So I ask, why even bother releasing a recipe and not give the actual one? Trust me, go buy a cookbook from your favorite “celebrity chef”, pick a few recipes and do it to the letter and just see how many of them actually work. 98% chance of failure is ensured. But lets look at it from a different perspective, with proper training and a fair amount of skill, all you need to know is the ingredients and basic technicality of the dish and you would be able to cook something similar (I hope), and still have your flair in it.

As chefs, it is very important to be able to command your own style(flair). So when someone sees a dish from you, it reminds them of you. I was in a great discussion today regarding this topic (hence the result of me writing this post). A good cook can be guided and taught, but only a great one would be able to put his/her mark into it and as how the judges on American Idol might say – Make It Your Own.

So once a cook masters this, he creates something so special that when he/her dresses the plate,  he/her creates visual art. Inclusive in today’s discussion, some came to an agreement that some cooks have it and some don’t. Does it really take something more to be able to give things a different perspective? Or is it because too many cooks these days are more reliant on the false followings of “celebrity chefs” cookbooks. I admit there are some books from certain chefs that I really do admire and try my very best to use it but to have my own personality in it (trust me it really is difficult to even come up with a concept to follow like the previous post i did, almost a good 2 years … that is if your as OCD as I am) I guess the real main ideal here is to strive for that point, that point of self identity where simple everyday tasks to you would be visual art to others.

Hope I was able to turn on your creative juice button .. till the  keep thinking, keep creating and most important of all … keep eating ! Happy Fooding !!!

All Asparagus

June 22nd, 2010

WARNING; Long post ahead; please adjust your monitor brightness for a long read.

I like eating asparagus, something about the nutty flavor of it draws me in. And it’s ability to pair perfectly with so many other food types. Have it cold, as a side dish or even as a main on its own, however you like your spear it just boils down to one thing, deliciousness.

For centuries, the asparagus has been a highly prized produce and praised for its distinctiveness by celebrated figures like Julius Caesar, Louis XIV and Thomas Jefferson. Fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since those days. With its slender stalk and vibrant hue, asparagus certainly outshines the average vegetable. The name “asparagus” comes from the Greek language meaning “sprout” or “shoot”

Despite its leaf-like form asparagus is neither a leaf nor is it a vegetable. It is in fact related to the lily family, sharing kinship with  the tulip and the hyacinth. Asparagus is a perennial, an almost leafless member of the lily family. The spears we purchase are actually the shoots from an underground crown. It roughly amounts 3 years for crowns to develop enough to begin producing shoots, but once they do, they can continuously produce for something like 20 years !!

Asparagus stalks should be rounded, and neither fat nor twisted. Look for firm, thin stems with deep green or purplish closed tips. The cut ends should not be too woody, although a little woodiness at the base prevents the stalk from drying out. Once trimmed and cooked, asparagus loses about half its total weight. The white asparagus has a milder flavor than green asparagus. White asparagus is buried under soil to block chlorophyll production, resulting in a white plant. Some markets also offer purple asparagus, which has a fruitier flavor than green or white asparagus.

This spear is considered to be a natural aphrodisiac. It has health benefits providing folic acid, necessary for the production of red blood cells. Enjoy the asparagus within a day or two after purchase for the best flavor. Store in the refrigerator with the ends wrapped in a damp paper towel, and be sure to place the asparagus in the back of the refrigerator away from any light, since folate is destroyed by exposure to air, heat or light.

Still not convinced that you should eat asparagus? Here are a few more points as to why.

1. Asparagus is very affordable (probably THE best reason !!!)

2. Asparagus is without fat or cholesterol, while providing fibre. That makes it a must for any diet, including a weight loss diet (something for myself to consider … hahaa)

3. Asparagus provides the essential B group vitamins thiamin, riboflavin, niacin, B6 and biotin.

4. Asparagus is a great source of folate, with a serve giving us over 20% of our daily needs. Folate is important for expectant mothers and for reducing heart disease risk.

5. It’s not only fruit that gives us vitamin C. A serve of asparagus provides about a quarter of our daily needs of vitamin C. (Imagine having asparagus in your mains and then kiwi for dessert! )

6. Asparagus has a brilliant range of bioactive compounds, such as antioxidants like rutin and beta-carotene. The research strongly suggests that the bioactive compounds in asparagus are keeping us healthy, well into old age.

7. Asparagus has potassium to help keep our blood pressure healthy.

Green Asparagus

The green color in green asparagus derives its color from the process of photosynthesis as the spear erects from the soil into direct sunlight. A common misconception is that thin spears are young shoots and therefore more tender. In fact, long, thick dark green glossy spears with tightly closed heads are the best quality. Correct cooking results in vibrant green spears with a delightful tender crisp texture.

Classic, Simple & Sophisticated, my super photo-shopped vol au vent

White Asparagus

White asparagus has long been considered a delicacy, particularly by Europeans, and commands about double the price of green asparagus. The difference is that white asparagus is grown in the dark. When asparagus spears are exposed to sunlight, they first turn pink and later, the familiar green color. The main reason that white asparagus is more expensive is that there is a limited supply, and the production costs are high. Traditionally white asparagus was produced in the field by hilling up extra soil above the crown so that the spear could develop to a harvestable length without being exposed to sunlight.

Tip; contrary to many recipes, you should try to avoid cooking asparagus in water. as it breaks down the cellular walls of the spear with the flush of water. Releasing the flavors and nutrients into the poaching liquid. However, the opposite occurs when it is cooked in oil/fat. The cellular walls of the spear is “protected” so to speak. Keeping in all those desired qualities (just avoid over cooking it). Do a little test, cook an asparagus in water and another grilled coated with oil (choose a neutral tasting oil NOT olive oil in this case)and another sauteed with butter in a pan.

Then difference would be obvious. Then taste the water in which you cooked the asparagus in and you would be amazed with the amount of flavor in it. Don’t fret, this wrong doing could be used for you. Do what I do, Wash the peelings from your asparagus preparation and place it in a metal container with some aromatics and half its weight of water or stock or even milk. Wrap it tightly and steam for a good 4hours. Remove, strain and make a liaison with egg yolks and cream. And you have yourself a basic nage to enhance your asparagus dish like a risotto. Or just used that stock for soup. Simple enough.

The asparagus dishes above are on the flashy side. However the simplest of ways to enjoy asparagus is to simply pair it with a well cooked egg. Be it slow cooked, poached or boiled. The result is truly magnificent in my view. Use the asparagus nage tip mentioned earlier to add into the dish to give it that silky mouth feel …. yaaarmeeee !

Truly hope you enjoyed this all asparagus post! Go explore the endless possibilities in preparing asaparagus and drop me a note !

Till then Happy Fooding !!!