The Edible Complex

The Edible Complex

blundering my way through cooking & plate presentation

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LAVENDAR!

 

Great Lavendar Dishes –  Lavendar Chocolate icecream, Lavendar Flan…  mmmm

March 4, 2011

Hollandaise Sauce

February 18, 2011

Blender Version:

  • 2 large egg yolks
  • 1 tablespoon warm water
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon coarse salt (do not add salt if you use salted butter)
  • 1/2 cup (1 stick) goat’s milk butter (or regular butter, salted or unsalted)

In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified. Transfer to a measuring cup and cover until service. Heat it back up in the microwave for about 30 seconds (low power setting) before serving if needed.

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Original Version (double boiler)

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The Secret To Perfectly Poached Eggs

February 18, 2011

TIP

Poaching isn’t hard.  Poaching THE HARD WAY is.  Let’s poach the easy way!

There are 4 secrets to this:
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Pommes Duchess & Sausage Cutlets on Champagne Cream Sauce

February 18, 2011

I’m not going to talk about the Poached Eggs with Tomato & Black Truffle because  1) Poaching an egg is not rocket surgery  2) the Tomato & Black Truffle was a spread bought from Monsieur Marcel, so technically cheating.  And I didn’t like it that much.  I think it’s best used in pastas…

Pommes Duchesse & Sausage Cutlets

Pommes Duchesse & Sausage Cutlets on Champagne Cream Sauce

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Lemon Basil Gelato

February 16, 2011

Lemon Basil Gelato

Lemon Basil Gelato from GelatoVino

OK I didn’t make this.  I bought it from THE BEST GELATERIA SINCE THE INVENTION OF GELATERIAS!

Gelatovino

On Sunset & Tamarind

Baked French Toast Medallions

February 16, 2011

This is a bit of a twist on french toast.  Served more as an hor d’oevre, they are bite-sized and work well as a starter course as people around the table get to know one another.

Difficulty: 2 / Prep time: 3-6 / GRADE: A- (next time, I'd make it more 'bread puddingy')

Baking french toast has a couple of advantages over frying it:  1) you bake them all at once and therefore have more time to do other things like prepare the next course or socialize with guests   2) it is a bit healthier as you eliminate some of the butter and/or oil   3) if not overcooked, each piece is crispy on the outside and smooth on the inside, reminiscent of bread pudding.

There are 3 basic parts to this recipe

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Brit Brit Greek

February 16, 2011

So last weekend’s brunch was like cooking for the United Nations.  A Greek, 2 Brits, a Dutchman, a Russian and 2 Americans.   But because it was Kirstie’s birthday I had to make my take on Bangers & Mash – which is nothing like Bangers & Mash.  It’s like it was “based on a true story, but all the facts have been changed”.

I think it was a success, but the logistics of cooking, poaching, plating – all while things were still hot was a bit tough.

The brunch consisted of:

  • Mimosas with Hibiscus Flowers
  • Baked French Toast Medallions with Cardamom/Honey Cream Cheese & Pecans
  • Lemon Basil Gelato
  • Poached Eggs with Tomato &  Black Truffle
  • Chicken Sausage Cutlets on Champagne Cream Sauce
  • Pommes Duchesse

Probably my favorite part of the entire meal was a story about Giselle pretending to be a doctor.

Giselle is tall, blonde, Greek and beautiful – a lady just like any other you’d find in Greek mythology.   She was on a flight, sitting next to a quiet soldier returning from Afghanistan when a lady in first class collapsed.

“Is there a doctor on board?” asked the disembodied voice of the pilot.   Nothing.  Again “Is there a doctor on board?”.

Never one to turn a blind eye to her fellow man, Giselle stood up.  “I’m a doctor.”

She is a photographer. (more…)

Perfectly Frosted Cake

How To Frost A Cake (perfectly)

February 15, 2011

Food Pairing!

The best site for flavor combinations.

February 6, 2011