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Savour Chocolate and Patisserie School and My First Giveaway

August 31, 2010 by trissalicious

Savour's Chocolate Petit Gateau

Savour's Chocolate Petit Gateau

A wise woman once said: “Find something you’re passionate about and keep tremendously interested in it.”  I find it inspiring that these words were attributed to someone who learned to cook at the age of 37 and yet managed to change the face of cooking, Julia Child.

My passion of course, is food and I’ve found the best way to feed this passion is to learn as much as I can on it.  Among the most valuable of my experiences have been my time at the Savour Chocolate and Patisserie School.  I wanted to tell you about my time there so I thought I would copy down a few words I had written in a previous post about a two day Pastry course I attended last year:

This school was a natural choice because (1) I wasn’t aware of any such intensive course for non-professionals (i.e. people like me who didn’t want to give up their day jobs) in Sydney and (2) I had such great success with my macaron class a few months back that  I vowed to one day come back and when a spot opened for a two day course in Petit Gateaux Level 1, I knew I had to sweet talk my husband into allowing me to go. Kirsten Tibballs owns and manages the Savour school and upon entering the premises I know I am in good hands.  Browsing through the store infront of the the kitchen I spot a couple of international pastry magazines and books featuring some of Kirsten’s creations.  Upon meeting her, I am in awe.  Not only is she super nice and approachable, she is also a walking encyclopaedia of chocolate and patisserie!  Plus, the best part, is that she is totally willing to share everything she knows.  Everyone in the class feels immediately at ease.

As a testament to how popular the Savour classes are, many of those in the class have been to other classes before and are already familiar with some of the techniques she briefly discusses in the introduction.  Apart from your baking enthusiasts, a number of those in the class are graduates from Le Cordon Bleu, others are pastry chefs at top restaurants in Sydney and Melbourne.

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Posted in Bake, Events | Tagged , , , , , , | 62 Comments »

My Favourite Pasta Dish – Buon Ricordo’s Truffled Egg Pasta

August 29, 2010 by trissalicious

Truffled Egg Pasta

Truffled Egg Pasta

Let me start of by saying that this pasta dish is not for the faint hearted.  Seriously.  It has been said that if you do any research on coronary heart disease, you will find that the leading cause will be Armando Percuoco’s fettuccine al tartufovo (truffled egg pasta).   Yes, okay, I know I exaggerate too much (and my husband will wholeheartedly agree with you on this one)…. but if you were going to die eating a pasta dish – you would want THIS ONE to take you down.

Why?  The ingredient list reads like the top outlawed food for weight watchers – butter, cream, eggs, pasta and cheese.

But -it’s that heart stoppingly good.  Really.

This dish originates from Armando Percuoco who owns Buon Ricordo.  This is their signature dish and over 50% of people will order this dish at his restaurant.

I don’t care what anyone else says – this restaurant deserves its two hats!

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Posted in Cook, Eat | Tagged , , , | 55 Comments »

Flavours of The Philippines Food Festival

August 25, 2010 by trissalicious

When people ask me about what I miss most about the Philippines – there is no doubt that the answer will always be “the food”.  My mouth waters when I remember the Lechon Kawali (Crunch Pork with Shrimp Sauce), or Kare Kare (Oxtail Stew with Annato Peanut Sauce).  I reminisce over my Mom’s Beef Tenderloin with Onions, or the egg and glass noodles (Bam-I Guisado) we used to have during family celebrations.

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Posted in Events | Tagged , | 25 Comments »

Kulinarya Cooking Club – Lumpiang Hubad

August 22, 2010 by trissalicious

Lumpiang Hubad

Lumpiang Hubad

Who said Filipino food is unhealthy?  If you haven’t already, hop on over to Tangled Noodle‘s site to read her essay on Filipino food.  I couldn’t have written it better myself.  In her post one of the things that Tracey mentions is that many people have a misconception that Filipino food is unhealthy.  Yes, we love our pork (especially our deep fried pork), and our steaming bowls of white rice, but there’s also a number of deliciously healthy alternatives.  One of them, is my dish for this month’s Kulinarya Cooking Club.  Malou, from Skip to Malou and Cherrie from Sweet Cherrie Pie have brought us this month’s challenge.  Lumpia refers to spring rolls and most of the ones I have tried have been filled with either pork and vegetables, or ubod (heart of palm).  Most lumpia is either fried, or served fresh with a crepe like wrapper (check out Tangled Noodle’s post for this).

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Posted in Cook, kulinarya cooking club | Tagged , , , | 51 Comments »

Almond Croissants – When life gives you leftovers….

August 18, 2010 by trissalicious

Almond Croissant

Almond Croissant

With my Mom (the Blog Monster) around, many  leftovers have come back to life.  Just the other day I was complaining that I didn’t have any space for the chicken stock I had made (as I’ve said before, fridge space is the most coveted real estate in my house) and so I ransacked the freezer looking for space for the 3 liters I had just made.  In the process, I found, frozen and forgotten for many months, three containers of ham and pea soup, three large bags of home made dumplings, morcon (a Filipino chicken roll stuffed with vegetables and sausages), and filling for some chicken pot pie.

In a fit of frustration I told my Mom I was going to get rid of them.  They’d been in the freezer for months and if they hadn’t been eaten by now, then maybe they weren’t worth eating. “They’ll taste bad! I’m going to get rid of it” I told her.

“No… don’t.  I can make something out of these.” She insisted.

With a sigh, I gave in but being a refrigerator tyrant that I am, I gave her a deadline of five days to do what she wanted with the leftovers and then I’d toss everything out.

Of course, a few days later, not only did I find myself eating my words, I also found myself eating all the leftovers!

Day 1 – Mom sauteed some chorizo and added this to the ham and pea soup.

Day 2 – Mom made some pancit molo with the bags of dumplings and the chicken pot pie filling went to my brother who had them on a sandwich.

Day 3 – The Chicken Morcon was pan fried with a lovely tomato based sauce and served for dinner.

I did my best to snub the “made over” dishes but the oohs and aahhs and yumms of my family made me cave in.

Almond Croissant

Almond Croissant

Anyway, these Almond Croissants are filled with an almond cream made with some creme patissiere, topped with more of the almond cream and sliced almonds and then baked until golden.  To serve, they are dusted with some icing sugar. When reading about these gorgeous pastries, I discovered that they were originally invented as a way to use up old croissants.

So you can imagine that  I immediately thought of my Mom – who manages to make even the old look and taste better than brand new…

Almond Croissant

Almond Croissant

Croissants aux Amandes

Almond Croissants

  • 10 grams ground almonds
  • 100 grams creme patissiere (see below)
  • 70 grams caster sugar
  • 60 grams butter
  • 2 egg yolks
  • 40 grams flour
  • 70 grams sliced almonds, for topping
  • 5 croissants
  • Icing sugar to dust the croissants
  1. Using a stand mixer or electric mixer, cream the almonds, creme patissiere, sugar, butter, egg yolks and flour. This will take around 3 to 5 minutes, making sure to scrape down the sides of the bowl once in a while. Beat until light and fluffy
  2. Slice the croissants horizontally and spread around 3 heaping spoonfuls of the almond mixture. Cover with the top of the croissant and spread another 3 heaping spoonfuls of the almond mixture.
  3. Top the croissants with the sliced almonds and bake in a pre-heated oven at 190c for around 10 minutes.
  4. To serve, dust with icing sugar.

On the Thermomix
Place the ground almonds, creme patissiere, sugar, butter, egg yolks and flour in the thermomix bowl. Mix on speed 6 for 10 seconds until light and fluffy. Follow from number 2 above.

Almond Croissant

Almond Croissant

Creme Patissiere

  • 250 ml milk
  • 50 grams sugar
  • 2 tablespoons cornstarch
  • 1 egg
  • 1/2 vanilla bean, scrapped
  1. Heat the 200 ml of the milk with the vanilla beans (and pod) and bring to a boil in a sauce pan.
  2. In a separate bowl, whisk the sugar, cornstarch, egg and 50 ml milk.
  3. When the milk has come to a boil, pour a little of the hot milk into the sugar/cornstarch mixture and then whisk this thoroughly, then pour the rest of the hot milk into the bowl (remove the vanilla pod).
  4. Now pour the milk mixture back into the sauce pan and heat, constantly whisking until the mixture thickens, around 5 minutes. Make sure to whisk at the bottom of the bowl so that the mixture does not catch and burn.
  5. Remove from the heat and allow to cool.

On Thermomix

  1. Put all the ingredients into the thermomix bowl and cook at 90c for 6 minutes on speed 4. Remove the vanilla pod and allow to cool.

Stumble It!

Posted in Bake | Tagged , , , | 51 Comments »

Watermelon and Ginger Granita

August 15, 2010 by trissalicious

Watermelon and Ginger Granita

Watermelon and Ginger Granita

In the realm of shameless – this possibly sits in the top 10 for me.

This is not a story of how my husband proposed marriage .  But this is a story of how I faked a proposal to get into one of Neil Perry’s restaurants.

A few weeks after his famed Spice Temple opened a work mate mentioned this restaurant and how difficult it was to get a booking.  Apparently, all weekends were booked for the next three months.

“I bet you I can get a booking.” I said.

“Unless you know Neil Perry personally I don’t think you stand a chance.” he said.

So I called the restaurant.

“Hi, I’d like to make a booking for this Friday please.”  I said.

“I’m sorry but we are fully booked.”  said the receptionist.

“Yes but is there anyway you can make an exception?  This is for a really important occasion.”  I pleaded.

“No, I’d really like to accommodate you but we are full for Friday.  If you’d like, I can put you on our wait list but there are 5 ahead of you.” she replied.

“But you don’t understand, my boyfriend asked me to make a booking at the restaurant of my choice.  I think he is going to propose to me.  I’m DESPERATE”  I said.

“We get people asking for exceptions ALL the time.” she said, obviously unimpressed with my reasoning as to why I should get special treatment.

“No, no… you don’t understand.” I told her, “I am 35 years old.  I am DESPERATE.” I repeated.

“Wait a minute.”  She put me on hold. “Alright – we’ve got a table at 7 pm but we need it back by  9 pm.”

Can you imagine me trying to get my husband to agree to re-propose? Of course, there was NO WAY he’d say yes.  The waitstaff of Spice Temple looked disappointed when we were being seated, I flashed my “engagement ring” and whispered that he had “surprised me by proposing” the night before.

Anyway, what was supposed to be a memorable night, then was doomed to become “just another dinner”, eventually became unforgettable because of this – fresh watermelon granita laced with a ginger syrup.  It was a perfect ending to a delicious and very spicy meal (think Hot and Numbing Wagyu Beef or Stir Fried Prawns with Salted Eggs and Four Chillies).

I’ve never been able to bring myself to go back to Spice Temple after the “engagement episode” for fear they’d caught on to my shameless actions…

But I’ll always have their watermelon granita…

Watermelon and Ginger Sorbet

Watermelon and Ginger Sorbet

Watermelon Granita with Ginger Syrup

From Neil Perry’s Spice Temple

  • 750 grams coarsely chopped fresh watermelon
  • 60 grams white sugar
  • 200 grams finely diced watermelon, to serve
  • 100 grams white sugar
  • 20 grams ginger, chopped
  1. Macerate the watermelon by combining the first lot of watermelon with the sugar and allow to stand for around 45 minutes. Process this in a food processor and then strain. Transfer to a 20 cm x 30 cm shallow metal tray and freeze, scraping occasionally with a fork until crystals form and the granita is frozen. This usually takes around 4 to 5 hours.
  2. For the ginger syrup, combine the sugar, ginger and 60 ml of water in a saucepan. Bring this to a boil and then remove it from the heat and allow to cool. Strain out the ginger.
  3. To serve, place some granita in a chilled class, add the diced watermelon and pour some ginger syrup over it.

Watermelon and Ginger Sorbet On the Thermomix

  1. Combine the ginger, 100 grams white sugar and 60 ml water in the thermomix. Heat at 100c for 5 minutes on speed 3. Remove from heat, strain the ginger and allow to stand until cool.
  2. Combine the watermelon and the sugar in the thermomix and process on speed 8 for 10 seconds. Pour the ginger syrup on to the watermelon. Pour into ice cube trays and freeze.
  3. When the watermelon cubes are frozen, process once more on the thermomix on speed 10 for around 20 seconds. Use the spatula to assist in the mixing of the sorbet. Top with the finely diced watermelon. Hint: If you want, use a fork to scrape on the sorbet until you get the granita like texture.
Watermelon and Ginger Sorbet

Watermelon and Ginger Sorbet

Stumble It!

Posted in Cook, Thermomix | Tagged , , , , , , , | 51 Comments »

Not Korean Fried Chicken aka Blog Monster’s Pork Ribs

August 11, 2010 by trissalicious

Pork Ribs Blog Monster Style

Pork Ribs Blog Monster Style

Since my parents are in town, the highlights  have been the nightly chats about “what to eat for dinner” with my Mom, aka the Blog Monster.  We’ll go over my cookbooks and magazines and make a list of things we want to try out.  The frequency and speed at which we change our minds, and ultimately, the dinner’s menu, is ridiculous.  The other night for instance, as I sat at the foot of her bed, we flicked through one of my “food inspiration” binders and decided that we were going to make pasta, then changed our mind when she wanted to make fish in coconut milk, and then we canned the fish and decided to go for this Korean Fried Chicken recipe that I had printed from the Saveur website.

I mentioned that I had heard many great things about this so called “other KFC” and had wanted to try this for a long time.  The Blog Monster skimmed through the piece of paper, nodding her head once or twice, as if in agreement with the recipe.  “Yes, this is what we’re having for dinner tomorrow” she said.

So I’m day dreaming about having Korean Fried Chicken the whole day and manage to actually leave the office earlier than usual in anticipation of that meal. I get home and am greeted by the familiar smell of garlic, ginger and chili wafting through the air.

I do a double take when I see her pan frying pork ribs… remember, the original recipe is for DEEP FRIED CHICKEN.

“Come and have a look,” says the Blog Monster.  “I’ve made that Korean recipe we talked about.”

Mothers!  🙂

Anyway, recipe confusion aside, her rendition of Korean Fried Chicken (also known as The Blog Monster’s Pork Ribs) is excellent.  Seriously.  I had no intention of posting this given the bad evening light but I ran to the laundry room to take a few shots.  I just had to share it with you.  If  you are so inclined (and I am sure I will one day finally get to it as well), the original Korean Fried Chicken is on the link above.  In the meantime, try this one instead!

Blog Monster's Pork Ribs

Blog Monster's Pork Ribs

Blog Monster’s Pork Ribs

Adapted from the Saveur website

  • 5 cloves garlic
  • 3 to 4 cm ginger, peeled
  • 3 tablespoons soy sauce
  • 3 tablespoons gojujang (Korean Chili Paste)
  • 1 1/2 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 2 eggs, lightly beaten
  • 85 grams flour (2/3 cups)
  • 1 tablespoon cornstarch
  • 1.5 kilos pork ribs
  • Oil for pan frying
  1. Using a food processor, process the garlic, ginger, soy sauce, chilipaste, vinegar, sesame oil and brown sugar in a bowl.
  2. Add the eggs and place the pork ribs in the mixture. Allow to marinate for 2 hours
  3. Mix the flour and cornstarch together and dredge the marinated pork ribs in it.
  4. Heat the oil in a frying pan over high heat. Pan fry for around 3 to 5 minutes on each side until sticky, golden and slightly charred.

Posted in Cook | Tagged , | 46 Comments »

Zucchini and Orange Marmalade Tea Cake with Pine Nuts

August 7, 2010 by trissalicious

Zucchini Bread

Zucchini Bread

I’ll admit, I am a creature of habit.  I can go for weeks having the same chicken schnitzel wrap for lunch (to a point where I am walking towards the sandwich shop and they will start preparing the wrap for me).  Probably, my most un-blogger like behaviour is my ability to go to the same restaurant and order the same dish over and over again.

When traveling however, I’m totally different.   I have no inclination to go to the same restaurant and have never ordered the same dish twice.

That is until I tried Locanda Verde’s zucchini bread which was pretty amazing.  Think a rich tea cake speckled with grated zucchini and a cinnamon undertones.  Think a generous dose of toasted pine nuts and a crumbly sugary topping… freshly baked or toasted – with a dollop of butter – no wonder this warranted a second visit!

Now, I wasn’t able to get my hands on Locanda Verde’s recipe but was lucky enough to stumble on Manggy’s blog where he recreates Tartine’s Zucchini and Orange Marmalade Tea Cake.  I substituted pine nuts for the walnuts that was called for in the original recipe and here you have it – a replica of the absolutely habit forming zucchini bread I once tasted from Locanda Verde.

Zucchini Bread

Zucchini Bread

Zucchini and Orange Marmalade Tea Cakes with Pine Nuts

Adapted from Tartine Cookbook

  • 270 grams flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 large eggs
  • 155 ml vegetable oil
  • 150 grams sugar
  • 115 grams orange marmalade
  • 285 grams zucchini, grated (if not using thermomix)
  • 1/2 teaspoon salt
  • 115 grams toasted pine nuts
  • 30 grams brown sugar for topping
  1. Pre heat oven to 170c. Lightly oil and flour the bottom and sides of a 23cm by 13cm loaf pan
  2. In one bowl sift the flour, baking soda, baking powder, cinnamon and salt. Set aside.
  3. In another bowl, beat the eggs, oil, sugar, and marmalade until combined. Now, incorporate the zucchini. Add the flour mixture to this and mix until combined. Incorporate the nuts into the mixture (leaving some for the topping).
  4. Pour the batter into the loaf pan and smooth the surface with an offset spatula. Sprinkle with the brown sugar and a handful of pine nuts.
  5. Bake for 50 to 60 minutes or until a cake tester inserted in the center comes out clean.
  6. Remove from oven, and let cool for about 20 minutes on a wire rack then remove from the loaf pan and invert onto the rack. Turn this right side up and let cool completely.

Using the Thermomix

  1. Place the zucchini into the TM bowl and set to speed 6 for 4 seconds.
  2. Add the eggs, vegetable oil, sugar and orange marmalade. Using the butterfly attachment (from steps 2 to 4), mix on speed 4 for 15 seconds.
  3. Add the flour, baking soda, baking powder, cinnamon and salt and mix on speed 4 for another 15 seconds.
  4. Add the toasted pine nuts (leaving some to top the loaf) and mix on speed 4 for 10 seconds.
  5. Pour the batter into the pan and follow baking instructions above.

Stumble It!

Posted in Thermomix, Uncategorized | Tagged , , , | 34 Comments »

Lychee Sorbet on the Thermomix…

August 3, 2010 by trissalicious

Lychee Sorbet

Lychee Sorbet

Thermomix

I saw it…

I wanted it…

TANTRUM

I got it…

Now… I know it sounds bratty… and it sounds like I had a major tantrum to get my latest (and promise, my very very last) kitchen appliance/luxury but, friends, when you want something, you gotta pull out all the stops for it… and this time…  it was oohhh soooo worth it!

My husband and I first saw the Thermomix up close during a lunch at Sergi Arola’s Gastro restaurant in Madrid.  I’d heard of it before but only thought it was a super powered food processor.  During our tour of the kitchen,  Sergi’s wife mentioned that the thermomix was one of their most indispensable appliances.  I was needless to say, intrigued.  A bit of research on the internet and I found out it could weigh, grate, mill, puree, grind, blend, cook, steam, crush, whisk, emulsify and knead… I was ready to get one and I told my husband I would get one in New York and take it home to Australia.   He said there was no way we were going to take something that heavy back home.

Enter the tantrum…  I begged, pleaded, cried, whined, and begged some more and said I really really REALLY needed one.  But he stood firm.  But the truth is, none of this mattered because no matter which store I asked –  I went to Dean and Deluca, Sur la Table and a few other kitchen stores and was surprised to find out no one stocked it.

It seemed like no one even knew what a Thermomix was… until we had dinner at Momofuku’s Ko restaurant.

“Do you have a Thermomix?”  I asked one of the chef’s while he was preparing our dinner.

“Nope. ”  He said.

“Why not?”  I asked.  “I would have thought every kitchen would want one.”

“They are not available in the U.S.” he said.  “If you are going to buy one, can you get me one too?”  he added.

“Get two, one for him and one for me.” Chimed another chef who was listening to our conversation.

On our way home my husband said “I think you should definitely get a thermomix when we get home.  If the chef’s in Momofuko want one then it’s probably worth it.”

And that…  my friends… is how I got my Thermomix!

Lychee Sorbet

  • 150 grams sugar
  • 300 grams lychees (canned or fresh)
  • 1 egg white
  • 2 x 350 grams ice cubes
  1. Place the sugar into the TM bowl and mill for 10 seconds on speed 9
  2. Add the lychee followed by the 350 grams of ice and egg white. Slowly turn the speed dial to speed 10.
  3. Add the remaining ice after 20 seconds. Use the spatula to assist in the incorporation of the lychee with the ice.

And by the way… that saying… I just got it off a mug I saw the other day… 🙂
Stumble It!

Posted in Uncategorized | Tagged , | 51 Comments »

My Guest Post on Fork Spoon Knife

August 2, 2010 by trissalicious

Mango Cream Pie

Mango Cream Pie

This week I’m tickled pink to tell you – I’m Guest Blogging on Asha’s fab blog – Fork Spoon Knife.  To me, in the blogging cosmos, to be asked to do a guest post is one of the biggest forms of flattery – imagine, being asked to write a post on what these bloggers consider their personal journals – to me, it was like Asha gave me a pen and opened her diary and said “Go ahead, write something, join me as I chronicle my food journeys.”

Wow…

The icing on the cake (so to speak) was the fact that Asha’s asked me to to a guest post.  You must know her right?  She’s the one with the lovely pictures, magnetic personality (which shows in her writing), awesome recipes with wacky yet amazing flavour combinations (check out her post on the Rhubarb and Sage Shortbread)!

I knew I had to give her a really special recipe which is why I chose my Grandmother’s Mango Cream Pie.  To find out why this recipe’s so special – please hop on to Asha’s site!

Posted in Bake, El Comedor | Tagged | 14 Comments »

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