Archive for December, 2010
Molecular Gastronomie
Dec 14th
Cubic peas, liquid nitrogen ice, foie gras whipped cream or tender wiskey egg… No, this is not the Star Wars Christmas menu, but dishes straight from the imagination of Molecular cuisine chefs. Molecular cuisine is a scientific thing, its purpose is to contribute to the advancement More >
Véronique’s Guacamole
Dec 14th
- 2 large avocados pilled, pitted
- the juice of 2 lemons
- 1 creamy yogurt
- 1 teaspoon sea salt
- tabasco sauce
Put the avocado flesh into a bowl. Add the lemon juice and the creamy yogurt, mash with a fork until creamy. Put salt, pepper and tabasco sauce. Refrigerate 1 hour for a better flavor, More >
Soya Bechamel Sauce
Dec 13th
Put the butter in a pan, place it over low heat. Once the butter is melted, pour the flour and stir with More >
Endives and Ham
Dec 13th
- 4 Endives
- 4 cooked ham slices- Salt, Pepper
- Grated cheese
- Bechamel sauce
- Margarine to butter the baking dish
Medieval Cuisine
Dec 13th
Myths are still propagated by many history books and cookbooks, we gonna try to bust thoses myths !
- Some people think that spices were used to hide the taste of bad meat or poor quality products. Wrong ! In reality, the meat (animals killed the More >
French Fried Ravioli
Dec 12th
The french ravioli (raviole) is a Provence regional specialty formed of small rounded square, consisting of a thin paste of wheat flour stuffed with fresh cheese, cheese cooked pressed and parsley… the stuffing will be at least 45%…It is an unreal meal!
A package of ravioli
Traditionally, the ravioli are cooked in chicken More >
The Patty-Pan
Dec 11th
Mostly white but also yellow, green or variegated. It has the shape of a corrugated beret. Its taste resembles that of cooked artichokes. Little History : The squash plants are native to Central America. The Indians ate the squash with corn and beans for a very long time. After discovering the New World, More >
