Thursday, April 28, 2011
Tuesday, April 26, 2011
Le Macaron Patisserie
Hello!
Foodie Yoodie is back~~ I hope everyone had a wonderful Easter. It's a peaceful place to know that our lives are in the hands of someone who would love us enough to die for us. Amazing amazing grace.
After giving dinners up for lent, they are slowly becoming a part of our house again. We had some cranky pants moments in the beginning, but luckily we caught onto our hunger moods. Thank you to those friends who shared their own stories of fasting to encourage us along the way. It was a good time of focusing on the season of lent and a good reminder of who we are living for. It's still a challenge to remember that I can only do so much to steer my life, but it's really the favor and direction of the Lord that determines the course of my life.
So during lent, there have been some successful cooking attempts, but our pastor has challenged us to refrain from "catching up" on all we missed. So I will only share one of my new adventures which I've been practicing quite a bit in particular. I received a gift certificate from four friends in appreciation a few months back and had been holding onto it during multiple trips into Williams and Sonoma. It had to be something that was going to be meaningful and something that'd be put to good use... It had to really count. So what did I get? A scale. :) Thank you~ I will love it for as long as it works!
In professional kitchens, a scale is used to measure ingredients to get a more precise measure of the ingredients vs measuring cups and spoons. So with my new scale, I've tried my hand at the art of Macarons. These little Parisian pastry bites have been pretty challenging, but so far, I'm encouraged with the progress. Take note that they're not the "macarOOns" with coconuts. The Parisian MacarOns only have one O. Try that at the table with your friends for a fun food fact! A great way to remember this is that the Parisian macarons only have one O. The letter O looks like a big open mouth. Macarons are so yummy that you want to eat them all up yourself. Do you want to share with a friend? All good things should be shared with someone so... macarons are not good. ;)
Foodie Yoodie is back~~ I hope everyone had a wonderful Easter. It's a peaceful place to know that our lives are in the hands of someone who would love us enough to die for us. Amazing amazing grace.
After giving dinners up for lent, they are slowly becoming a part of our house again. We had some cranky pants moments in the beginning, but luckily we caught onto our hunger moods. Thank you to those friends who shared their own stories of fasting to encourage us along the way. It was a good time of focusing on the season of lent and a good reminder of who we are living for. It's still a challenge to remember that I can only do so much to steer my life, but it's really the favor and direction of the Lord that determines the course of my life.
So during lent, there have been some successful cooking attempts, but our pastor has challenged us to refrain from "catching up" on all we missed. So I will only share one of my new adventures which I've been practicing quite a bit in particular. I received a gift certificate from four friends in appreciation a few months back and had been holding onto it during multiple trips into Williams and Sonoma. It had to be something that was going to be meaningful and something that'd be put to good use... It had to really count. So what did I get? A scale. :) Thank you~ I will love it for as long as it works!
In professional kitchens, a scale is used to measure ingredients to get a more precise measure of the ingredients vs measuring cups and spoons. So with my new scale, I've tried my hand at the art of Macarons. These little Parisian pastry bites have been pretty challenging, but so far, I'm encouraged with the progress. Take note that they're not the "macarOOns" with coconuts. The Parisian MacarOns only have one O. Try that at the table with your friends for a fun food fact! A great way to remember this is that the Parisian macarons only have one O. The letter O looks like a big open mouth. Macarons are so yummy that you want to eat them all up yourself. Do you want to share with a friend? All good things should be shared with someone so... macarons are not good. ;)
Macarons are little pastries with a light/crispy and chewy shell and a gooey center filling. Now, macarons are not macarons without these little things called pieds or feet. The first time you get these little feet, you will feel your heart racing! It's one of those you-had-to-be-there moments.
When the whole batch has them, you will find yourself in a very happy place. :)
tada~
Then after they've cooled, you put some kind of filling in them. Here are some successful test runs:
Black sesame with white chocolate ganache.
Black sesame really has a different flavor than the regular brown sesame seeds!
Strawberry with real fresh strawberry buttercream filling.
A friend said her favorite was a "Cassis" which is a black currant.
Currant is a little harder to find, but I will find it.
This is blackberry with blackberry curd. Little cream and a little tartness.
This is blackberry with blackberry curd. Little cream and a little tartness.
Another friend's favorite, Pistachio with raspberry filling.
Almond and chocolate ganache
Lemon poppy seed with lemon buttercream and lemon curd
This is what a macaron social looks like.
Got some practice to feed some hungry people a couple weeks back.
hazelnut/raspberry/lemon poppy seed
hazelnut/raspberry/lemon poppy seed
and here's the labor of love for my friend's birthday. Lots and lots of macarons for...
...her birthday macaron tree. :)
Welcome to
Le Macaron Pâtisserie !
Bon Appétit!
FY
Tuesday, March 8, 2011
Celebrating 3 Years!
Small milestones.
It's important to remember these things in life so as not to take everyday things for granted. My husband and I are thankful that we were able to celebrate one of those small milestones in our relationship. We started dating officially on March 6, 2008 and celebrated each month ever since, not missing a single month!
A card from Kee from our 2nd month that was brought out before heading to dinner.
The card was fitting for one of our conversations on old age at the time.
"you've still got it."
Personal memo. Secret. :)
Fast forward to March 6, 2011 we are married and making a home together. The number 3 is relatively a small number, but nonetheless, special to us. I can't imagine how special each year is to those who have been married many years! Those people are truly blessed.
Some aspects of being with a significant other can be very challenging at times, but through those times, we remember advice that someone gave us; God has hand picked us to be together and are encouraged to press on. At a friend's wedding, we also heard a fine pearl of advice said to bless the bride and groom that blessed us when we heard it; we were made for more than the challenge we are facing at the moment. We were made for more than this. And of highest importance, we thank our parents for guiding us in how we should live as a couple and for their words of wisdom along the way. Time gives wings to things that begin small and we trust that as we live each day, what he has given us will grow and appreciate into a fine pearl. :)
So four our 36th month, our 3rd year dating anniversary, my husband got us a reservation to Babbo, a Mario Batali Restaurant in NYC. Previously, he tried to get reservations for Valentine's day, calling a month ahead of time, but it was not our time. All booked! Our turn came around this time though.
Our reservations were at 10pm, but nevertheless, it was our time! =D
The food was great. Service was amazing. We heard the pastas were great so we tried a few of them.
Amuse Bouche
marinated chickpeas and crostini
ANTIPASTI
Warm Lamb’s Tongue Vinaigrette with Brown Beech
Mushrooms and a 3-Minute Egg
PASTAS
Black Spaghetti with Rock Shrimp, Spicy Salami Calabrese and Green Chiles
Mint Love Letters with Spicy Lamb Sausage
Beef Cheek Ravioli with Crushed Squab Liver and Black Truffles
Pappardelle Bolognese
Goose Liver Ravioli with Balsamic Vinegar and Brown Butter
(Our favorite)
Duck with Braised Puntarelle, Babbo Pancetta and Cherry Vinaigrette
with a side of Brussel Sprouts and pancetta
Coffee Service
DESSERT
Maple and Mascarpone Cheesecake with Creme Fraiche and Saba
with celebratory writing! They probably thought it was our 3 year wedding anniversary :)
and a last dessert from the restaurant. Little cookies.
---
Well, regretfully, Foodie Yoodie will be bidding you adieu for a time.
Hubs and I are giving up dinners to focus on God's word during the time of Lent so it'll be back sometime in April with some good eats.
---
For a closing thought, I share a glimpse of my Texas home where my parents live.
My mom is an amazing cook where my palate was developed. She put her mind to using the freshest ingredients for the family. This is a recent batch of ggakdduki that she made. :)
My parents will have been married 33 years in a few months.
Today, they have been together for 391 months!
Buon Appetito to good food and enduring love!
FY
Hubs and I are giving up dinners to focus on God's word during the time of Lent so it'll be back sometime in April with some good eats.
---
For a closing thought, I share a glimpse of my Texas home where my parents live.
My mom is an amazing cook where my palate was developed. She put her mind to using the freshest ingredients for the family. This is a recent batch of ggakdduki that she made. :)
My dad, on the other hand, has quite a green thumb. Since it's warm in Texas, he's already able to get spinach out of the garden! My dad plants and waters it and my mom cooks it up. :)
My parents will have been married 33 years in a few months.
Today, they have been together for 391 months!
Buon Appetito to good food and enduring love!
FY
Saturday, March 5, 2011
PORK AND SHRIMP STUF'T SAVOY LEAVES IN HOMEMADE BROTH
Introducing the Savoy Cabbage to the repertoire!
Crinkly, wrinkly and round.
It reminds me of the headpiece on Natalie Portman in the Black Swan.
Best Actress of the year! You go girl.
and Julius Caesar!
Ah! He's not happy that he's being compared to a cabbage...
So without further ado....
Pork and Shrimp Stuffed Savoy Leaves in Homemade Broth
and for dessert, Chocolate Chip Cookies.. with the cracks on top. :)
BUON APPETITO~
FY
Wednesday, March 2, 2011
SWISS CHARD, KALE and THOUSAND LAYER APPLE CAKE
SWISS CHARD
Swiss chard has a color so intense that.... you could flip the stalk upside down and use it as lipstick. :)
Look at those vibrant colors!
The more color, the more nutrients.
If you're curious as to what all this red color means, read here:
KALE
Another great vegetable to try is Kale. Dark dark green. Also high in benefits for your health.
The fun thing about these is that Kale made into chips! Kale bakes nicely and has a nice bite due to the curly blooms and has great volume. Coat with olive oil, salt and pepper and bake in the oven at 375 for about 10-15 minutes and you've got a delicious and healthy snack. Give it a try. It's simple and suprisingly good. Now you can be dinos eating tree tops at the table with kale. Kale is the new broccoli. :)
Like the Italians, they can be cooked with minimal additions to allow the flavor of the vegetable shine. These don't need much garnishing either because they stand alone pretty well. The onions turned red from the juices of the chard. I dropped a piece on the floor during cooking without knowing and my husband came through and said, "Hey, what's the tomato doing on the floor?"
And a thousand layered apple cake for dessert! It's an apple cake without cake. It's just layers and layers of thinly sliced apples, cinnamon and sugar in alternating layers and wallah. This is actually a smaller version of the thousand layer cake since we only have two people in our house. Small ramekins worked fine, but they turned out more like 500 layer cakes. Carb free with all the natural apple goodness.
Serve it warm with a side of ice cream and it's a party!
Buon Appetito!
FY
Subscribe to:
Posts (Atom)