Sunday, March 8, 2009
"What is Sweeter Than Chocolate Roses.?"
On friday night, I realized I had some American bittersweet chocolate lingering around.! So whats the greatest thing to make that would get to anyone's heart.? MODELING CHOCOLATE.! Well I did, and on Saturday morning I had something to look forward to.! Here are a few of the shots after my fun with the modeling chocolate...
Wednesday, March 4, 2009
"The Continued Search for [Greater] Perfection"
Who ever said that dessert and wine could be dangerous.?Well to continue my search for greater perfection, I will be hosting a Wine & Dessert Party to display to all my artful dessert style. If you would like to attend, please email me with contact information:
Shaymarwh@yahoo.com.
Dates are set, and lists are filling. So hopefully I will see you there.! Until later, as I always like to say...
ENJOY
Sunday, February 15, 2009
Pre-Dinner Snack
Today I made a little 'pre-dinner/night on the town' snack.! It consisted of:
Roasted Chicken Breasts that were marinated in crushed lapsang souchong tea leaves
Then dressed with a special Valentines sweet Strawberry infused glaze made from the tea of Lapsang Souchong, then thickened with a little slurry.
This combination was all of a thought in my mind, but on the plate it was heaven.! The smokiness of the tea, paired harmoniously with the sweetness of the strawberries. Over the chicken, all of the flavors married to have the meaty smokiness in the front and the fruitiness playing at the end, lasting until the next bite.!
The small veg was a ball of spinach with sauteed onions, and smoked bacon.
Together, this was a quick snack to please even the pickiest of palates.!
Roasted Chicken Breasts that were marinated in crushed lapsang souchong tea leaves
Then dressed with a special Valentines sweet Strawberry infused glaze made from the tea of Lapsang Souchong, then thickened with a little slurry.
This combination was all of a thought in my mind, but on the plate it was heaven.! The smokiness of the tea, paired harmoniously with the sweetness of the strawberries. Over the chicken, all of the flavors married to have the meaty smokiness in the front and the fruitiness playing at the end, lasting until the next bite.!
The small veg was a ball of spinach with sauteed onions, and smoked bacon.
Together, this was a quick snack to please even the pickiest of palates.!
For the recipe or for any other comments, please feel free to contact me: shaymarwh@yahoo.com
Thursday, February 5, 2009
Ideas for my next dinner party...
Greetings one and all.
Today I just have the urge to do what I have not done in a while, and just reflect on a dinner idea with you. We all know that Valentines Day is coming up, and I am thinking about having a dinner with foodstuffs that the participates have never had before. The menu looks like this thus far:
Roasted Duck breasts with Rosemary-scented Honey
Blanched Celeriac (Kholrabi) and Fennel, drizzled in White Truffle Oil
and
Rainbow Swiss Chard and Baby Sweet Carrots
The duck will be scored and braised first to give it color and the cook off some of the fat. Then it will be seasoned with a little herbs de provence, followed by the honey that was previously simmered with garden-fresh rosemary and allowed to cool.
For those of you who don't know much about kholrabi, it has a flavor similar to broccoli stems. Usually you will see it in Indian cuisine, even interestingly enough in soup form with granny smith apples. For this particular recipe, I was thinking to just blanch (boil just long enough to remove impurities and lock in color, followed by a dip in ice water) the celeriac and fennel, then toss in some white truffle oil (or extra virgin olive oil) and dijon mustard. To be served cold.
The Swiss Chard is simple. Just get sauteed in olive oil, sea salt and fresh cracked pepper.
Baby carrots just get blanched, then reheated with butter, salt and pepper.
Bon Appetito... ENJOY
*remember, these are conceptual ideas. None have been tested yet, although they are all possible.*
Today I just have the urge to do what I have not done in a while, and just reflect on a dinner idea with you. We all know that Valentines Day is coming up, and I am thinking about having a dinner with foodstuffs that the participates have never had before. The menu looks like this thus far:
Roasted Duck breasts with Rosemary-scented Honey
Blanched Celeriac (Kholrabi) and Fennel, drizzled in White Truffle Oil
and
Rainbow Swiss Chard and Baby Sweet Carrots
The duck will be scored and braised first to give it color and the cook off some of the fat. Then it will be seasoned with a little herbs de provence, followed by the honey that was previously simmered with garden-fresh rosemary and allowed to cool.
For those of you who don't know much about kholrabi, it has a flavor similar to broccoli stems. Usually you will see it in Indian cuisine, even interestingly enough in soup form with granny smith apples. For this particular recipe, I was thinking to just blanch (boil just long enough to remove impurities and lock in color, followed by a dip in ice water) the celeriac and fennel, then toss in some white truffle oil (or extra virgin olive oil) and dijon mustard. To be served cold.
The Swiss Chard is simple. Just get sauteed in olive oil, sea salt and fresh cracked pepper.
Baby carrots just get blanched, then reheated with butter, salt and pepper.
Bon Appetito... ENJOY
*remember, these are conceptual ideas. None have been tested yet, although they are all possible.*
Thursday, January 22, 2009
Finally.... My final showpiece.!
I was feeling like visiting the beach, so my final project was a beach scene.!!!!
The components are:
Bubble Sugar
Rock Sugar
Poured Sugar
Pastillage
Marzipan
Wednesday, January 7, 2009
Lil Chef v2.0
Up pondering one night about baking a cake. So instead, I decided to sketch an updated version of my Little Chef.!Enjoy.
Sunday, January 4, 2009
Pre-Christmas Party
Welcome Back.!
So I may be a little late, but these pictures are totally worth it.!
A quick introduction: On December 22, 2008, I held a mini Christmas Party for close friends.
I have had dinner parties before, but I have NEVER had anyone ask for three servings of food. Even myself (being a pseudo-vegetarian) had a total of two servings.! If that does not sound (and even look good), I dont know what does.
I paired the meal with a 'Mistletoe Kiss' cocktail. Its simply a perfect mix of pear nectar, champagne, and fresh mint leaves.! To add that extra flair, I made sugar stirrers.!!!
A party is not a party (well at least not for a newly graduated Culinary Student) without centerpieces. Isomalt is my new best friend.!
The party was a blast.!!! I wish you all could have enjoyed it with us.
Until later... Happy New Year all.!
So I may be a little late, but these pictures are totally worth it.!
A quick introduction: On December 22, 2008, I held a mini Christmas Party for close friends.
The menu was as follows:
Balsamic Chicken with Glazed Pears Over Couscous And Sauteed Green Beans
I have had dinner parties before, but I have NEVER had anyone ask for three servings of food. Even myself (being a pseudo-vegetarian) had a total of two servings.! If that does not sound (and even look good), I dont know what does.I paired the meal with a 'Mistletoe Kiss' cocktail. Its simply a perfect mix of pear nectar, champagne, and fresh mint leaves.! To add that extra flair, I made sugar stirrers.!!!
A party is not a party (well at least not for a newly graduated Culinary Student) without centerpieces. Isomalt is my new best friend.!
The party was a blast.!!! I wish you all could have enjoyed it with us.
Until later... Happy New Year all.!
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