April 24, 2011

Ferran tryouts.

Decided to try out some espumas by Ferran

Pears poached in white wine with a white choclate espuma quenelle.
  
This is a cold based espuma made out with egg whites, chocolate, milk, and an egg yolk


Enjoy.




Another


The texture of the espuma is quite delicate and works really well with the acidity of the pears the only but is that you have to work really fast those quenelles otherwise they start to meltdown and before you know it you end up with a little bowl of chocolate chaos at your disposal.

April 18, 2011

Pasta al forno on a rainy day

This is what the outside of my house looks like:

 Rainy weather = Sad mood for most of the people 
 
But not for me...


This recipe is perfect to try out on a rainy day just like the one im having today

The weather inspired me to try one of the first dishes i remeber, Pasta al forno
This one always cheers me up no matter what.  Its such a warm, healthy and delicious meal.

This is one of the few recipes that i actually love, its a recipe from the Chef Max Menossi and its called Pasta al forno. Its quite a simple but delicious and spicy pasta. Excellent for a family meal and pretty good enough for a romantic dinner.


Pasta al forno

Ingredients
*200 g of smoked turkey ham
*A can of red peppers roughly chopped (save the juice!)
*1 roughly chopped onion
*2 garlic cloves rougly chopped
*3 tablespoons of olive oil
*1 1/2 cup of cream
*600 ml of a good tomato sauce (italian brands work really well)
*500 g of penne pasta
*salt + pepper


Some smoked turkey ham

Red peppers roughly chopped


An onion roughly chopped

Pasta in


Some garlic cloves
Once you have all the mise en place get some olive oil in a pan and stir the onions
Add the ham and the garlic

Finish the saute with the red peppers and let all the flavors and aromas kick in.
Tomato sauce

Cream
A big dosis of black pepper, then throw in the penne and stir frequently


Perfect meal.

You can also put all the pasta on a baking tray and sprinkle some parmigiano cheese, then bake until the cheese is grated.

Basil leaves are very very welcome.