Simply Carrots

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

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

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

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