I have memory problem, recalling recipes I made up in my head and cooked before. Most of the dishes I attempted are from my imagination combined with recipes, blogs I read. I find it difficult to follow exact way as I do not have the same equipment nor weather condition nor ingredients nor personal taste. I made up one small part of the recipe and the rest from the what I can recall from reading or seen it done or tasted.
*Photo: Thick flat noodle with egg, bacon and bok choi.
Learn hot to make Croque Monsieur from making Bechamel sauce to serving Croque Monsieur. Culinary trainer Jean-Michel Fraisse from The French Culinary School demonstrated several other French favourite of simple food - omelette, baked cheese rice and salad.
Vinegar, Olive Oil, Shoyu
Salt, Pepper
Herb -Rosemary Dill
Image source: www.uanime.org.ua/img/article/wagashi.jpg
We are delighted to invite you to join a wagashi demonstration and workshop conducted by 3 experts from Matsue-gashi Association, Japan, led by Mr. Yamaguchi Kenji. Wagashi is the Japanese traditional confectionary usually made of natural ingredients such as mochi (glutinous rice), azuki (red bean paste) and fruits. Participants will experience the techniques of making wagashi including bake, boil and steam. There is also a short talk-session on history of wagashi and its role in Japanese culture. Participants can taste the wagashi, served with authentic Japanese traditional maccha (green tea) at the end of the session. The entire session will be held in Japanese with English interpretation.
Source: http://www.jfkl.org.my/events/event_body.php?id=159
Japan’s Wagashi Association has many information on its members. Toraya, a Japanese confectionary company since 16th century has an online shop and a Paris shop. Minamoto Kitchoan has many branches, in Hong Kong, Taipei and Singapore as well. Minatoya and Saiundo has some beautiful wagashi featured. SFGate has some wagashi recipes to try out. Beautiful wagashi images on Flickr here, here and here. The Manga CookBook also features wagashi for kids. If you plan to visit Kyoto, remember to visit Kyotofoodie to find out more about wagashi shops. Kyoto prefecture has a wagashi page. Japan government internet tv has a nice wagashi video here. Blue Lotus made some ume jam which maybe great for making wagashi. Yasuko-san has a recipe for red bean soup. Obachan from Kochi regulary features wagashi.
Drouhin’s Laforet Bourgogne blanc, a Chablis-like white (about $11).
Source: NYT EMAIL
SHOPPING
Eat, Drink and Be Frugal
If you’re a wine snob you might have been under the impression that a good Burgundy was hard to find. Ditto if you’re a wine neophyte. Well, there’s good news for both ends of the spectrum, Eric Asimov writes that due to innovations in winemaking techniques, “Burgundy has very few bad vintages, and among good producers, surprisingly few bad wines.” Of course, it can still be expensive. But — even better news — he has pinpointed some good value bottles, like Drouhin’s Laforet Bourgogne blanc, a Chablis-like white (about $11). Buy it, share it with your oenophile/drunken/cheapskate friends, and rejoice.
“Burgundy Learns to Bottle Consistency,” by Eric Asimov
A la carte Cuisine
Learn french food and menu from The Frugal Traveler’s experience, visited local Parisian cafes and restaurants.
Pleasures of Paris Alone is so much of a wagamama fun and reclaiming the romantic feeling in ourselves, all alone - getting in touch with our inner feelings of being loved and in love, return home with reclaimed beautiful warm emotion lost to daily rush.
The Frugal Traveler’s videos are available here.
Complied kitchen and food photos at Flickr
Someday I am going to try the the No-Knead Bread Project.
See demonstration on You Tube and some recipes at NYT
NYT Recipe
Bread machines:
Bluesky from CarreFour
http://www.zojirushi.com/ourproducts/breadmakers/bb_hac.html
Recipe #3 from YatCuisine
INGREDIENTS:
1 package active dry yeast
1 1/2 cups warm water (105°)
1/2 cup sugar
1 teaspoon salt
2 eggs
1 cup undiluted evaporated milk
7 cups all-purpose flour
1/4 cup soft shortening
oil for frying
confectioners’ powdered sugar
PREPARATION:
In large bowl, sprinkle yeast over water; stir to dissolve.
Add sugar, salt, eggs and milk.
Blend with beater.
Add 4 cups of the flour; beat smooth.
Add shortening; beat in remaining flour.
Cover with plastic wrap and chill overnight.
Roll out on floured board to 1/8-inch thickness.
Cut into 2 1/2-inch squares.
Deep fry at 360° 2 to 3 minutes until lightly browned on each side.
Drain on paper towels and sprinkle heavily with powdered sugar.
Yields 5 dozen.
End of Recipe #3
Recipe #2 from New Orleans Cuisine
INGREDIENTS:
1 Envelope Active Dry Yeast
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 - 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter
PREPARATION:
Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook
(You could also make this in a food processor, or the old fashioned way, by hand).
Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk.
Mix on low speed, then add half of the flour until it starts to come together, then add the shortening.
When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it’s a touch thing.
Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.
Place the dough into a large oiled bowl, loosely cover and let rise
(I made mine last night and let it rise overnight in the refrigerator).
After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2″ thick.
With a very sharp knife working at a diagonal to the rectangle, cut into 2″ wide strips.
Now cut into diamond shapes by making diagonal cuts in the opposite direction.
Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees.
Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them.
When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil).
Remove to paper towel lined plates to drain.
Serve hot topped with plenty of powdered sugar (because the dough doesn’t contain much sugar, you will want a lot!).
Best served with Cafe au Lait. Enjoy!
Makes about 2 dozen.
End of Recipe #2
Recipe #1 from About.com
INGREDIENTS:
- 1 envelope active dry yeast
- 1 1/2 cups warm water (approx. 105°)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup evaporated milk
- 7 cups all-purpose flour
- 1/4 cup shortening, softened
- oil for deep frying
- powdered sugar
PREPARATION:
In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes.
Add sugar, salt, beaten eggs, and evaporated milk.
Whisk or use electric mixer to blend thoroughly.
Add 4 cups of the flour; beat until smooth.
Add shortening; gradually blend in remaining flour.
Cover with plastic wrap and chill at least 4 hours or overnight.
Roll out on floured board to 1/8-inch thickness.
Cut into 2 1/2 to 3-inch squares.
Deep fry at 360° for 2 to 3 minutes until lightly browned on both sides.
Drain on paper towels and sprinkle generously with powdered sugar.
Serve hot with coffee.
Dough can cut and frozen, separated in container with waxed paper.
Makes 4 to 5 dozen.
End of Recipe #1
(from EGGS by Michel Roux, page 268)
20g Softened Butter, to grease tin
125g Plain Flour, plus extra to dust
4 Medium Eggs, at room temperature
125g Caster Sugar
30g Butter, melted & cooled to tepid
- Preheat the oven to 190degC/Gas 5.
- Butter & lightly flour a 20cm cake tin.
- Put the eggs & sugar in a bowl, immediately whisk them together for about 12 mins, until the mixture leaves a ribbon trail when you lift the whisk. You can also do this in an electric mixer.
- Shower in the flour, delicately fold into the mixture with a rubber spatula.
- Add melted butter, fold in carefully without over working the mixture.
- Pour the mixture into the cake tin, bake for 30 mins, or till it is cooked.
- To test, lightly press the centre of the sponge with your fingertips; there should be a slight resistance, the sponge should “sing”, emitting a a soft “zzz”.
- Invert on to a wire rack, giving the sponge a quarter turn after 10 mins to prevent it sticking.
- Leave to cool for 3-4 hours.
Note: Before the cake could cool down, while it is still warm, it has found its place in our tummies.
