Posted on 18. Aug, 2007 by Administrator.
Since the day i saw this fruit in China town in NYC, i was just very curious about this fruit and i am trying & testing different recipes that i can use this fruit in various ethnic cooking & pastry production. The fruit is juicy, with a subtle fruity flavors. Red Pitaya is pleasant to eat and when sliced the fruit is especially attractive.The fruit is popular eaten chilled, out of hand. It is also used to flavor drinks and pastries. Unopened flower buds are cooked and eaten as vegetables.
The exact origin of this dragon fruit is unknown, but is likely from Southern Mexico through Belize, Guatemala, El Salvador and Costa Rica. It is cultivated around the world in tropical regions. Native to Mexico and Central and South America, these vine-like cacti are also cultivated in Southeast Asian countries such as Vietnam, the Philippines, and Malaysia. They are also found in Taiwan, Israel, and southern China. This fruit only blooms at night; they are large white flowers that are often called Moon flower or Queen of the Night.
I have found this interesting site for all different varieties of this fruit
Watch this !
Here is a chutney recipe i tried which is pretty interesting:
Exoctic fruit chutney by Hari Nayak
6 c prepared dragon fruit (peel and chop)
1Â½ c cider vinegar
1Â½ c granulated sugar
Â¾ c dark brown sugar
1Â½ c chopped onion
Â½ c raisins
3 tart apples, peeled, cored and chopped
4 garlic cloves, minced
1 tsp ginger root, finely minced
1Â½ tsp ground cinnamon
1 tsp mustard seed
Â½ tsp each: cayenne, ground cloves and allspice
Â¼ tsp each: ground pepper and salt
Combine dragon fruit, vinegar, sugars, onion, raisins, apples, garlic, ginger root, cinnamon, mustard seed, cayenne pepper, cloves, allspice, pepper and salt in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring occasionally, 20 to 25 minutes or until mixture is thick.
A good recipe for canning & preserving.
Dragon Shrimp Salad by Hari Nayak
1/2 pound dragon fruit, sliced
1/2 pound (21-30) size shrimp, shelled, deveined and cooked with tails intact
1/2 cup each finely julienned radish and pomegranate
1/2 head lettuce
lemon ginger dressing
Arrange all ingredients in shallow lettuce-lined salad bowl. Serve with lemon ginger dressing. Makes 3 to 4 servings.
Lemon ginger dressing: Combine 2 tablespoons each oil, vinegar and lemon juice. 1 tablespoon honey, 1 teaspoon grated ginger, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Makes about 1/3 cup.
Posted on 05. Aug, 2007 by Administrator.
El Buli has now been voted best restaurant in the world an unprecedented three times.
The man behind the a scene , a chef ? a scientist? I do not know what to call him. I have had the honor to see him first hand creating his 21st Century tapas with his brother Albert Adria.
New cooking techniques developed in the six months the restaurant is closed each year at the el Bulli Taller (lab/workshop) in Barcelona. All i can say to the guests who are lucky to get a reservation is expect the unexpected! The restaurant is open from May to September, reservations starts in mid-October for the next year. Around October 15th
Want to make a reservation??? CLICK HERE!
The tasting menu, which changes every day, unfolds in three acts and thirty-five dishes:
Small snacks: that you eat with your fingers
Larger-sized tapas: to be eaten with a fork and spoon
Desserts like you have never seen before
It is a fast-paced dining roller coaster, with explosive flavors and textural surprises.It can take upto 5 hours to finish the meal. It is an experience that one can never have any where in the world. Well behind the scenes! The kitchen is so quite & perfectly choreographed. It was an experience of a life time to watch this.
With Albert Adria
Fozen Chocolate foam
chocolate rock with raspberry powder
El Buli is located in Roses on the Costa Brava in Catalonia, Spain
â‚¬15 – â‚¬3,500 (Â£10 – Â£2,377)
The tasting menu is â‚¬185 (Â£125)
Top 20 restaurants of the world with the links to thier websites
1. El Bulli (Spain)
2. The Fat Duck (U.K.)
3. Pierre Gagnaire (France)
4. French Laundry (U.S.)
5. Tetsuya’s (Australia)
6. Bras (France)
7. Restaurant Le louis XV (Monaco)
8. Perse ( US)
9. Restaurant Arzak (Spain)
10. Mugaritz (Spain)
11. Can Fabes (Spain)
12. Nobu (U.K.)
13. Gambero Rosso (Italy)
14. Gordon Ramsay Royal Hospital Road (U.K.)
15. Restaurant Alain Ducasse (France)
16. Jean Georges (U.S., New York)
17. Le Cinq (France)
18. Daniel (U.S., New York)
19. Oud Sluis (Netherlands)
20. Chez Panisse (U.S.)
Enjoy & let us know if you have been to any of these restaurants and feel free to post comments on these.
Posted on 23. Jul, 2007 by Administrator.
This is the next generation of Indian Cooking. This is creating classic Indian dishes by using simplistic techniques along with a delicious juxtaposition of global flavors.
The recipes in this book is unique & has a collection of beautiful photography.
View the official video for MIC
Go to the official site
Posted on 15. Jul, 2007 by Administrator.
Paris abounds with sublime dining experiences from superchefs like Alain Ducasse and JoÃ«l Robuchon. Yes, you can also gorge yourself on popular bistro classics like duck confit and steak au poivre. But my favorite time was when i visited the best pastry shops, local food markets & traditional french eateries.
Who Makes The Best Parisian Macarons?
I think out of all the macaroons i tasted in paris,
i have to say “Pierre Herme” is the by far best! The store i visited was on rue de vaugirad was absolutely a sinful pleasure!
There are some more stores which come close like the Laudree. But i still can taste the “Ispahan” – which is a rose flavored macaroon with ‘creme of letchi’ & ‘compote de framboises ‘ which was was a flavor combination like i have never experienced before!
if you want to learn how to make a real french macaroon, you can learn it from this french chef below!
Sorry translation not provided!
Here is a recipe i have used which is easy and have had excellent results all the time!
1 1/2 cups confectioners’ sugar
7/8 cups almond flour
1/2 cup egg whites
2 tablespoons sugar
3 drops food coloring
1/4 cup water
Use your own fillings like jams, jellies, mousses ect
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners’ sugar
1 tablespoon hot water
1 teaspoon instant coffee
1/4 teaspoon vanilla extract
Preheat oven to 300 degrees F.
Stir together the confectioners’ sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a