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Thursday, February 24, 2011

Baked Hasselback potatoes

My first attempt to Hasselback potatoes adapted from Angie Tee seasaltwith food blog.These potatoes look fancy, cute and delicious. It is a great alternative for French Fries lovers.I used Yukon Golden potatoes next time I will the russet potatoes. I made a  Nappa cabbage,red lettuce salad and Thin beef steak for dinner.

8 Medium Size Potatoes

3 Cloves Garlic, thinly sliced
4 Tbsp Olive Oil
10 g Butter
Ground Black Pepper
Ground Thyme

Ground Oregano


Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some salt ,black pepper, thyme, oregano.

Bake the potatoes for about 50 minutes or until the potatoes turn crispy and the flesh is soft.

The Nomads Café:
Dinner: Swedish potatoes with Chinese salad

Version  Française:
Ma première tentative de pommes de terre Hasselback adaptation de la recette d' Angie Tee sur Seasaltwithfood. Ces pommes de terre sont jolies et délicieuses. C' est une excellente alternative pour les amoureux de frites maison. J'ai utilisé des pommes de terre à chair jaune.
J'ai fait une salade de Chou chinois- laitue rouge et steak  pour le dîner.

8 pommes de terre de taille moyenne 

3 gousses d'ail, émincées 
4 c. à soupe d'huile d'olive 
10 g de beurre
 Salt, Poivre noir du moulin
Thym moulu, Origan moulu


Préchauffer le four à 220 ˚ C (425 ˚ F). Mettez les pommes de terre sur une planche à découper, côté plat vers le bas. Débuter  a bout de la pomme de terre, coupé presque tout le long, à environ 3 à 4 mm d'intervalle. 
Disposez les pommes de terre dans une plaque de cuisson et insérez l'ail entre les fentes. Mettez un peu de beurre sur le dessus de chaque pomme de terre. Puis arroser d'huile d'olive et saupoudrez de sel, poivre noir, thym, origan. 
Cuire les pommes de terre pendant environ 50 minutes ou jusqu'à ce que les pommes de terre soient croustillantes et  la chair soit cuite.

Le goûter-Snack time by Ismael

Ismael is eight years old. He is my assistant and my son. He wants to have a sandwich and a snack  section in this blog. We will share some of his favorite snacks and treats. Here is our first snack time post, blueberries and strawberries.Well, no cooking involved, we  were practicing with our camera!!!

Wednesday, February 23, 2011

Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold

I am really eager to read this book! It is praised as the ultimate book on culinary arts and science. I love science and food. I am sure it will be a delicious read but the price is out of my league ($468 at Amazon). It is a six-volume cookbook. I am hoping that public libraries around me will purchase this book. So I can keep on saving for my Kitchen Aid Stand Mixer Architect 6 Qt Bowl lift at $499 to upgrade my cooking lab:)
This book is coming out  on  March 14.

"A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.
In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.
How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light. A sampling of what you'll discover:
  • Why plunging food in ice water doesn't stop the cooking process
  • When boiling cooks faster than steaming
  • Why raising the grill doesn't lower the heat
  • How low-cost pots and pans can perform better than expensive ones
  • Why baking is mostly a drying process
  • Why deep-fried food tastes best and browns better when the oil is older
  • How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand
Many invaluable features include:
  • Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying
  • The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips
  • More than 256 pages on meat and seafood and 130 pages on fruits, vegetables, and grains, including hundreds of parametric recipes and step-by-step techniques
  • Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas
  • More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adrià , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others
From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking."
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