DragonCon Series. Episode 2 - 2011 Chicago Restaurant Pastry Competition. El arte de la cocina. Tal como les comenté en mi entrada pasada, desde el mes de febrero comensamos a trabajar con una pequeña carta la cual cambiaremos mes a mes.
Les dejo la carta de marzo que comenzamos a servir desde ayer... Mediacenter. No está disponible. INGREDIENTI: 150 g pistacchi tostati e spellati 1/2 l latte intero 1 baccello vaniglia 4 tuorli 150 g zucchero 200 g panna fresca PREPARAZIONE: Versate il latte in un pentolino, unite il baccello di vaniglia e portate a ebollizione.
Togliete subito dal fuoco , coprite e lasciate riposare per 15 minuti. Versate il latte filtrandolo da un colino, in un recipiente con beccuccio. Unite al latte 4 tuorli, 150 g di zucchero e mescolate con una frustina. Versate a filo il latte (lasciato intiepidire) continuando a mescolare, immergete il recipiente in un bagno maria, ponete su fuoco basso e, sempre mescolando, fate cuocere la crema senza mai farla bollire per 10 minuti circa. Quando la crema vela il cucchiaio, togliete dal bagno maria, versate in una ciotola e lasciate raffreddare, mescolando ogni tanto, per evitare che si formi la pellicina. Montate leggermente 200 ml di panna e aggiungetela alla crema fredda incorporandola delicatamente. d2tq98mqfjyz2l.cloudfront.net/image_cache/1348587049347511. No está disponible.
Sugar spinning, pulling, pouring and even blowing (like glass blowing) are age-old arts begun by countless generations before us, who were obsessed with the amazing versatility of sugar, and some of today’s pastry chefs employ the same recipes and similar techniques from those developed by the Venetians in the 9th Century.
This time of year especially, a handful of candy kitchens pour out batch after batch of nostalgic pulled candies that probably hit their height of popularity back in the Depression of the 1920s when they became treasured gifts during Christmastime…when little else was in the stocking. You’d be surprised how many simple homemakers do it today…keeping the art and technique alive, but modern pastry chefs have taken this to inconceivable heights in the sugar art contests held everywhere, especially in Europe.
First, a WARNING! Sugar spinning and/or sugar pulling should NEVER BE DONE BY, WITH or even NEAR CHILDREN! For materials, you will need: The Croquembouche! No está disponible. Every time I start to write this recap, I take another sip of wine. At this rate, half the bottle’s going to be gone before I get a hundred words on the page. I want this show to be better. I think that’s my problem. I want to like it, because I like Gail and Johnny and Zac and Yigit. Even Droopy Danielle is growing on me. So in the interest of seeing the best in Top Chef Just Desserts, I’ll get on with writing the thoughtful recap that Gail and Johnny and Zac and Yigit deserve.
This week’s guest judge is Shinmin Li, the renowned cake decorator. The Quickfire Challenge is to create an edible bouquet. This challenge isn’t going well for the chefs, which disappoints me because I was hoping to see some pulled sugar orchids and dogwood blossoms, maybe even some magnolias. No está disponible. In an attempt to make navigation easier, I've revamped the index of all my posts.
Simply click a heading to reveal a comprehensive list of all visited restaurants in a given region. California : South : LA/VE/BR (160 restaurants) California : South : OC/SD (54 restaurants) Gaznates Oaxaqueños. Continuo buscando recetas tradicionales para anexarlas a nuestro Menú del Catering, estos Gaznates los probé en mi viaje a Oaxaca de Juárez hace ya algún tiempo, les agregue un poco mas de ingredientes (sabores) a la receta tradicional para hacerlos un poco mas interesantes, mi colega y amiga Melania Bravo me comenta que por Tuxtepec de donde es originaria, en la Cuenca del Papaloapan (Oaxaca, parte sur de Puebla y parte centro de Veracruz) se acostumbran con un poco de coco rayado.
Hice la prueba y quedan deliciosos, preferentemente con coco seco sin azúcar. No está disponible. Dessertbuzz. No está disponible. No está disponible. No está disponible. No está disponible. No está disponible. No está disponible. Homemade Grenadine I promise I’m not getting all “Martha” on you guys with homemade this and homemade that (although homemade is so much better!).
It’s just that certain things lend themselves so beautifully and easily to the Do-It-Yourself category. And this, to me, most definitely applies to grenadine for a reason about which I am extremely and passionately averse: high fructose corn syrup. I’m sure there are “artisanal” grenadine syrups out there for our Shirley Temples and Tequila Sunrises for some who are willing to hunt online, but for those of us who don’t (me!) , well, we’re out of luck since the only brand that I have ever seen in every grocery store in America lists high fructose corn syrup as its first ingredient (as well as Red 40 and Blue 1).
At one time, though, this sweet syrup used to flavor drinks and desserts, was once made exclusively from pomegranates grown on the island of Grenada in the Caribbean. Here’s how: Content and photography © 2012 Hutchstone, LLC. No está disponible. Somehow we ended up with a lot of photos for this one… so with that, I’m going to keep the words short.
Our countdown continues… just 2 days until our trip and many many errands left to go. Thanks to everyone who left such thoughtful comments and suggestions the other day, it’s been such a huge help. This recipe was the first one I bookmarked in the Sprouted Kitchen cookbook. I realize we’ve already posted about their beautiful book before… Funny thing is that I actually made this with no intentions of photographing it… but then it was just looking so pretty… and then of course it tasted too good not to share.
I took some liberties here… Sara makes an aromatic lemongrass broth to serve these in… I took a lazy shortcut but added some extra ingredients to the filling itself. Greek Vanilla Fondant Spoon Sweet. If any Greeks are looking at these pictures they will immediately recognise this as “βανιλια” or “βανιλια υποβρυχιο”.
This literally translates as vanilla and vanilla submarine. In Greece, vanilla fondant is often served as a “spoon sweet”. You dip your spoon in the fondant, scoop a little, dunk it in a glass of cold water and lick it like a lollipop. The longer it’s exposed, the softer it becomes and the easier it is to eat this sugary goodness! The Brothers Green Cookoff Challenge! Oops! Google Chrome could not connect to the-cookie-fairy.blogspot.mx. No está disponible. No está disponible. No está disponible. Christopher Cina / Photos. No está disponible.