|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Home Dinners
You know at home in Singapore, every Sundays we go to my Popo's (grandma's) house to have dinner. Po would cook huge meals, elaborate the very least. Ten dishes, twelve, sometimes 5 but never less than that. She always had a beautiful soup, fried eggs, seafood (shelled and peeled for easy consumption!), vegetables, and meats! To top this amazing feat, she does everything on her own. Even the marketing. She is the robo-cop of home cooking. She never fails that weekly mission. Except when she goes for an opera on those rare Sundays. So I thought I'd do my little weekly family dinners of my own. Yesterday I published a prospect menu for today's dinner. But everything changes when I don't have the proper food sources at such last minute. So here we go, the dinner. I'm quite proud of myself that I made all these in 3 hours and 45 minutes. If I was more energetic, I'm sure I could've done it quicker. I started with the dessert, and worked backwards.   I over done my carrots a little. They were supposed to be glacer a blanc. One minute if doing something else, and it's too late. This is the composition of the appetiser. Glacer a blanc carrots, baby spinach, and half boiled eggs glazed with tarragon hollandaise. The spinach were tossed in olive oil, seasoned. Carrots are cooked in water that's brought to height, salt, pepper, a little sugar and some butter. After, it's reduced to a glaze to coat the carrots. The hollandaise is a basic recipe that can be found anywhere online. I added chopped tarragon. The recipe I learnt in school used sauce Mornay. But I wanted something acidic for a salad dressing. I wanted to give the beurre noisette taste as well. So I used a hollandaise and torched the top to brown the butter content on the surface of the hollandaise. (Glaçage) And yes, I should have torched them off the vegetables. I got lazy.  I was hoping for lamb this evening. We scoured Kensington market and even St. Laurence market for lamb. I was so upset. I had 4 hours of precious sleep and I couldn't find my meats. St. Laurence was closed! What a huge middle finger to my efforts! We walked for hours but ended up in Metro, it's like the NTUC Fairprice of Canada. I bought a pumpkin and some pork loin. I steamed and buzzed up the pumpkin with cream and egg. Made a flan which I over cooked... Sauter some left over asparagus, mushrooms, and chicken meat from left overs for the garnishing. Then seared my pork and finished it in the oven with thyme. The smells were wonderful. But before that happened, my oil caught fire when I was busy finishing my appetisers. That was shocking. My sauce is a glace de viend of beef that's been refreshed with pork. Good stuff. I don't care what others think, I love my meats pink. Not chicken though. There's no recipe for this. It's all based of estimation. How nice yeah? You don't have to measure!  This tart is the second tart I've made in two weeks. The second lemon tart. It's quite odd that the favourite tart of the family is lemon tart. I didn't know they liked it too. I mean, would you actually think that you'd like this tart when you first look at it? Just meringue on the top, browned. Honestly, I wouldn't. But it's an awesome recipe. I saved time to brown the meringue by using the torch, but I'd get so much better a result if I used the oven instead. But this meant that it'll set faster. I'm getting good at this tart. Might be a weekly thing to make it.  I had a different piping design, thought I'd mix it up a little. I used more meringue too, I didn't want to throw the rest away and I don't fancy meringue cookies. I didn't bother plating it nicely, I wanted to dig in. It took me a lot of control to take the picture before polishing it down. So the pâte sucrée recipe: 200g flour 100g butter 70g icing sugar 3 yolks 4ml milk pinch of salt zest of a lemon Cream the butter and icing sugar and zest till a paste, mix in yolks and milk and lemon. Then mix flour in, cut the dough's elasticity by cutting the dough, then rest it in the fridge, flattened and wrapped. Crème d'amande (almond cream): 60g almond powder 60g icing sugar 60g butter 6g flour 1 egg vanilla grand marnier Mix everything together. Citron appareil (lemon prep): 3 eggs 2 juice of lemon 1 zest of lemon 100g sugar Bring these to 85 degress Celsius, strain into a bowl. Don't over heat, or you'll get scrambled eggs. Fridge. Italien meringue: Remaining egg whites Sugar at twice the volume of the whites. Water at 30% volume of sugar. Bring the sugar and water to 120C, at the same time whip the whites with a pinch of cream of tartar to soft peaks. Then pour the 120C sugar mix into the whites gradually, whipping all the way. Whip to stiff peaks. Line your greased and flour-dusted mould with the rolled out dough. Bake the shell with a parchment paper and ceramic beans to prevent the dough from puffing up. Then cool the shell when the edges become blonde. Cool, fill in the almond cream and bake till it doesn't wobble when you shake the mould. Cool then fill with lemon preparation. Pipe the top with the meringue using a St. Honoré tip, dust with icing sugar and sprinkle some sliced almonds. Whack it in the oven at about 420F, till it's Golden Brown Delicious. Then freeze it to set everything.  A nice finish to a Sunday dinner. I can't for next week's. Good luck if you want to try the tart. It's a great recipe from Le Cordon Bleu.  related searches : Home
|
||||||||||||||||||||||||||||||||||||||
Related recipes
(3 votes)
(1 vote)
Recipes
Questions answers