Eat Matters

Leche Flan Redone

   

A lesson learned. Never rely on your cellphone camera to take some decent shots. This is what happened when I made my Coco Orange Rum Creme Caramel. I was proud of my actual work but ended up gritting my teeth because the pictures looked terrible when downloaded. I didn't bring my old reliable Canon Rebel XT and used my phone's camera instead. The resolution sucked. The colors didn't come out right. Well, what can I really do but make the most of what I have. I did some first aid work on the picture with Photoshop but still .... Anyway, I was thinking of playing around with Leche Flan and how to present it differently as a dessert in a fine dining setting. I wanted it to be a fusion of Asian and North American influences. I also wanted the flan to be a tad lighter than the Pinoy version. So I did a little research and made my own version and named it Coco Orange Rum Creme Caramel. The recipe is similar to that of the basic leche flan. I just adjusted the eggs, milk, sugar ratio and added coconut milk, orange rind and lots of white rum on the mixture. To add another layer of flavor and texture to the caramel itself, I added some fresh crushed oranges on the caramel before it is poured on the ramekins. Boy, it splattered a lot but then again you get a beautiful burnt orange color with the crushed oranges pulp bits giving the caramel a unique texture. To add height to my dessert I melted some sugar and shaped them into liittle crowns to put on top of the flan.This takes a litlle trial and error and somepractice to get it done. For more umph. I garnished the crown with a fan-sliced fresh strawberry. To add more visual appeal to my creme caramel, I made a coulis(sauce) of mango and raspbery to dot around the plate.

Spicy Mussel Appetizer

   

Basically, appetizers are served as first courses to open up the appetite in preparation for a bigger meal- the main course. They are served in small portions and may include proteins, veggies and starches.

I was recently did two kinds of appetizers using mussels and chicken livers. These two ingredients are popular in North American first courses and are prepared in a variety of ways. I worked on the mussels first.

Having a bias towards spicy flavours, I made a  sauce for the mussels that have added some kick to it. Just to makes the winter a little warmer.

I sauteed some finely chopped  onions, green bell peppers, chili peppers and poured tomato juice just after the onions have wilted. I then added some crisp white dry wine to the mixture while throwing in the mussels. I allowed the sauce to reduce to the desired consistency and flavour.

I served the mussels with oven toasted sliced French bread drizzled with olive oil and rubbed with garlic. For the spread, I threw some black and green olives and garlic into the processor drizzled some extra virgin oil while the machin is turning until the mixture turned into a dark greenish paste. A perfect "wipe" for the bread. Once plated, I drizzled some thinly sliced green onions to the plate to add more color.

I'm Back

It's been about four and a half months since I declared a self-imposed hiatus on blogging. That rule, by all means, should still be observed by me to this day.However, for the past few days, my MacBook's Itunes has been crooning a half a dozen or so versions of "it's beginning to look like Christmas". I am just feeling my self-discipline slowly melting away like Frosty the Snowman on a rare warm sunny day. And so here I am breaking my vow of silence and slowly sneaking in my thoughts on the keyboard as I listen to Ella Fritz's soul soothing rendition of "Have Yourself a Merry Little Christmas. The only way for that ambient wish of a little good cheer to sink into my system is for me to start blogging about the delicious and sinful conduits of Christmas which is Food,Food and Food and lots of wine(too,pedestrian to call it alcohol) to wash it down the silky bowels of earthly pleasure. (Please forgive me Lord.I am a hedonist).

So be it. Ho.Ho.Ho. Dashin throught the snow....blogging all the way.