Friday, 27 December 2013
Sunday, 11 August 2013
Spinach with spicy peanut sauce
But for spinach not much idea in my mind.. The taste sometime a bite bitter too.
Today i have lot of spinach and already spicy peanut sauce in chiller..
Nothing much to do...
I just boiled spinach.. When it done remove spinach out and put in ice water to fast cooling down. That will make spinach still nice green color.
Must to remove out all water in spinach. Then in a mixing bowl mix spinach with spicy peanut sauce..
Taste it..
Believe me.. It so yummy
Monday, 11 March 2013
Caviar à la Mode
In another 2 days, we will have top VIP party and special they will serve Caviar as a live's counter..
Wow.. for me few nice to get caviar live's counter in India.
I got some article from website The Wall Street Journal by Lennox Morrison. That make much value for another caviar knowledge.
![[image]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uhLxuwwjqm_mM4NbEo6RU-DrVKKs1rNCfYzP4vQ3HWusG2F_hAoz_Owsd3pd_g_DOifAreeYjF2R-8mrXKfot-BM8YtnuOKWHS8ERu19AsJ1M2QYMS7Oo5khakL3reh4nx0rWqvbiknRxzAG6VowaFkQ=s0-d)
STANDING IN THE CHILLY maturing chamber of Café Prunier on Place de la Madeleine in Paris, a group of foodies lick the backs of their hands. They haven't forgotten their manners. They are tasting caviar "à la royale," a technique designed by the French to release the caviar's flavor by first warming it on the skin.
You might think it a trifle presumptuous for the French to create a tasting ritual for a product that isn't—quelle horreur—French. You'd be wrong. The caviars sold by Prunier, the caviar and seafood house whose main restaurant is on avenue Victor Hugo in the 16th arrondissement, are 100% farmed in Montpon-Ménestérol in the Dordogne, in southwest France.
![[image]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uB2MIuolChc9SExFdr4T_CFwVHOPkleRxhtk8xIiaOCPpp6M9l-PPT3yFHKSoiQT41XEgkCQIr-f4zogd-tdu_qHP4s-dwIf0DR1OkEBLKeydKw7SuC_RpMbLjNfYPJulmzPTO_uWK1QPbsT9KG_Iflg=s0-d)
"People who are used to Iranian or Russian caviar are sometimes looking for a taste which is very strong, very salty," says Alexandre Fauché, manager of Café Prunier. "But others prefer a more subtle, delicate taste. That's why we offer different textures and flavors."
While individual tastes differ, Beluga from the Huso Huso sturgeon retains its traditional cachet as the most sought after and costliest caviar in the world, retailing at around €8,000 per kilogram. This is about four times the price of the most expensive Baerii caviar, the variety produced in France.
Following the depletion of stocks of wild sturgeon in the Caspian Sea, caviar farms—where sturgeon are raised in freshwater tanks—have been popping up from China to California. And the French, no slouches in luxury gastronomy, now produce about one sixth of the world's farmed caviar.
But it hasn't always been plain sailing. "When the French started, their caviar was always very musty and had a corked taste," says caviar importer Laura King, of King's Fine Food in the U.K. "Now they've pretty much perfected their techniques." Today, the French-farmed caviar she provides to luxury-food store Fortnum & Mason is sold as "Le Caviar d'Aquitaine—Osietra," delicately salted with hazelnut notes.
OSCIETRA/OSSETRA: Produced from the acipenser gueldenstaedtii sturgeon, this is the next priciest variety. The egg size is smaller to that of Beluga and colors range from honey and amber to dark brown and slate. Firm in texture, it is a mellow, buttery caviar, with hints of cashew nut and bitter orange, and has been compared with lobster.
SEVRUGA: Once produced in considerable quantities and enjoyed for its silky, delicate texture and sea-salt flavors, Sevruga has more or less disappeared from the market, following overfishing of the acipenser stellatus, which is now considered an endangered species. The eggs are small and are gray to black, sometimes brown.
BAERII: More than half of the world production of farmed caviar is Baerii and it is the variety produced in France. Egg size is medium and color ranges from golden brown to gray and black. The grains pop well in the mouth, releasing fruity and nutty flavors with mineral notes.
Historically, the sturgeon was considered a noble fish in France, says Marie-Christiane Courtioux-Icre, co-author of "Caviar de France" (Atlantica, 2005). Centuries ago, fishermen would present a beribboned sturgeon for a bishop's blessing to boost their catch. But while the flesh was considered a delicacy, the roe were fed to geese.
That all changed in the 1920s after, as the story goes, a visit circa 1916 by a Russian princess to the tiny port of St.-Seurin d'Uzet on the Gironde estuary. Mortified at seeing a fisherman slicing open a sturgeon and throwing away the roe, the princess explained they were a prized delicacy in Russia and sent an expert to teach the locals how to make caviar.
By the 1980s, the native wild sturgeon in the estuary's Dordogne and Garonne rivers was near extinction and a fishing ban was imposed. Today, the species farmed in France is the acipenser baerii, or the Siberian sturgeon, introduced from Russia in 1989.
Seventeen companies now raise sturgeons nationally, mostly in the southwest, producing 19,000 kilograms in total in 2011, according to Michel Berthommier, president of Comité Interprofessionnel des Produits de l'Aquaculture, France's professional body for aquaculture producers. Prices last year varied between €800 and €2,000 per kilogram to the consumer, he says.
Caviar produced in the Sologne, a rural, pollution-free region of central France, has found fans among French chefs. It has "more of a meaty taste, a bit more depth," says Ms. King. Another small producer, Caviar des Pyrénées, cites the purity of the mountain water in its fish tanks, marketing its output as organic.
While an Atlantic bay or a mountain valley may make attractively bucolic settings for a fresh foodstuff, the notion of a terroir, as in wine-growing, is misleading. "The true flavor of caviar comes from the species of sturgeon and the savoir-faire of preparation," Ms. Courtioux-Icre says.
It takes up to 10 years to raise a female sturgeon, but harvesting—at exactly the right moment—should take no more than 10 minutes, from slicing open the fish to packing the salted eggs in special containers, which allow the caviar to breathe, thus continuing maturation and allowing taste and character to develop.
Armen Petrossian, of the eponymous Paris-based caviar house and fine-foods empire, sources 5% to 10% of his caviar from France. But he insists that expertise in selection and preparation are paramount, rather than provenance.
He also says that innovation is key. "Twenty- and 30-somethings no longer host formal dinners for their friends as in the past," Mr. Petrossian says. "There is a new trend for the apéritif dinatoire [finger food dinner] and for more playful, less conventional products." His range includes the Caviarcube, skewer-ready cubes for cocktails or canapés; Caviarcream, a dip containing 25% caviar; Papierusse, leaves of pressed caviar; and Fleur de Caviar, powdered caviar dispensed from its own mill.
Another French firm, Kaviari, offers "en-K de Caviar," colorful metal capsules containing a 15-gram portion and a tiny spoon.
"Caviar in France is produced in a very traditional way, with techniques almost identical to the production of wild caviar in Iran and Russia," says Alan Jones, a caviar consultant and former producer. "The main difference is that we eat caviar a lot fresher than we used to.
"With wild caviar from Russia or Iran, the product was only in the marketplace after a few months," he continues. "But with farmed caviar, the customer now has a selection starting from very young caviar of a few days and a few weeks old."
The first spoonful is to accustom your palate to the taste, the second is to appreciate scent, flavor and texture. The third spoonful is purely for pleasure. Here's how to proceed:
1. Caviar should be stored between -2 and 2 degrees Celsius. Just before serving, remove from the fridge, open the box and allow the caviar to air for three to five minutes so that it warms up naturally to room temperature. But don't let it become overheated. If you wish, present the caviar in the box, on a bed of ice.
2. Use a mother-of-pearl or plastic spoon, never gold or silver; metal will alter the flavor of the caviar. Roll the grains between your tongue and palate to open up the eggs.
3. Accompany with a glass of Champagne or a white wine such as Meursault or Chablis. If you'd rather drink vodka, do so after you've finished tasting the caviar. The subtle flavors of French-farmed caviar will otherwise be swamped by the vodka.
4. Caviar is delicious on its own but can also work well with other foods as long as they're not too strongly scented. Potatoes, boiled eggs or scallops are ideal, but an herb such as coriander is too strong.
Wow.. for me few nice to get caviar live's counter in India.
I got some article from website The Wall Street Journal by Lennox Morrison. That make much value for another caviar knowledge.
Caviar à la Mode
Once an unfashionable cousin to Beluga, French-farmed roe has become a foodie staple
Jean Cazals for The Wall Street Journal
France's homegrown caviar is a delicate alternative to Beluga.
STANDING IN THE CHILLY maturing chamber of Café Prunier on Place de la Madeleine in Paris, a group of foodies lick the backs of their hands. They haven't forgotten their manners. They are tasting caviar "à la royale," a technique designed by the French to release the caviar's flavor by first warming it on the skin.
You might think it a trifle presumptuous for the French to create a tasting ritual for a product that isn't—quelle horreur—French. You'd be wrong. The caviars sold by Prunier, the caviar and seafood house whose main restaurant is on avenue Victor Hugo in the 16th arrondissement, are 100% farmed in Montpon-Ménestérol in the Dordogne, in southwest France.
Jean Cazals for The Wall Street Journal
REFINED A silver caviar
presentoir (€1,515), with French-farmed caviar, made by Christofle for
Petrossian's New York restaurant opening in 1984
"People who are used to Iranian or Russian caviar are sometimes looking for a taste which is very strong, very salty," says Alexandre Fauché, manager of Café Prunier. "But others prefer a more subtle, delicate taste. That's why we offer different textures and flavors."
While individual tastes differ, Beluga from the Huso Huso sturgeon retains its traditional cachet as the most sought after and costliest caviar in the world, retailing at around €8,000 per kilogram. This is about four times the price of the most expensive Baerii caviar, the variety produced in France.
Following the depletion of stocks of wild sturgeon in the Caspian Sea, caviar farms—where sturgeon are raised in freshwater tanks—have been popping up from China to California. And the French, no slouches in luxury gastronomy, now produce about one sixth of the world's farmed caviar.
But it hasn't always been plain sailing. "When the French started, their caviar was always very musty and had a corked taste," says caviar importer Laura King, of King's Fine Food in the U.K. "Now they've pretty much perfected their techniques." Today, the French-farmed caviar she provides to luxury-food store Fortnum & Mason is sold as "Le Caviar d'Aquitaine—Osietra," delicately salted with hazelnut notes.
Prized Catch: The Best Caviar
BELUGA: The rare "king of caviars" retains its crown as the most expensive you can buy, prized for its large grains and sumptuously soft texture. Its subtle but distinctive flavors are described as buttery or creamy, with notes of hazelnut and almond. The color can be pale gray, steel or jet black.OSCIETRA/OSSETRA: Produced from the acipenser gueldenstaedtii sturgeon, this is the next priciest variety. The egg size is smaller to that of Beluga and colors range from honey and amber to dark brown and slate. Firm in texture, it is a mellow, buttery caviar, with hints of cashew nut and bitter orange, and has been compared with lobster.
SEVRUGA: Once produced in considerable quantities and enjoyed for its silky, delicate texture and sea-salt flavors, Sevruga has more or less disappeared from the market, following overfishing of the acipenser stellatus, which is now considered an endangered species. The eggs are small and are gray to black, sometimes brown.
BAERII: More than half of the world production of farmed caviar is Baerii and it is the variety produced in France. Egg size is medium and color ranges from golden brown to gray and black. The grains pop well in the mouth, releasing fruity and nutty flavors with mineral notes.
Historically, the sturgeon was considered a noble fish in France, says Marie-Christiane Courtioux-Icre, co-author of "Caviar de France" (Atlantica, 2005). Centuries ago, fishermen would present a beribboned sturgeon for a bishop's blessing to boost their catch. But while the flesh was considered a delicacy, the roe were fed to geese.
That all changed in the 1920s after, as the story goes, a visit circa 1916 by a Russian princess to the tiny port of St.-Seurin d'Uzet on the Gironde estuary. Mortified at seeing a fisherman slicing open a sturgeon and throwing away the roe, the princess explained they were a prized delicacy in Russia and sent an expert to teach the locals how to make caviar.
By the 1980s, the native wild sturgeon in the estuary's Dordogne and Garonne rivers was near extinction and a fishing ban was imposed. Today, the species farmed in France is the acipenser baerii, or the Siberian sturgeon, introduced from Russia in 1989.
Seventeen companies now raise sturgeons nationally, mostly in the southwest, producing 19,000 kilograms in total in 2011, according to Michel Berthommier, president of Comité Interprofessionnel des Produits de l'Aquaculture, France's professional body for aquaculture producers. Prices last year varied between €800 and €2,000 per kilogram to the consumer, he says.
Caviar produced in the Sologne, a rural, pollution-free region of central France, has found fans among French chefs. It has "more of a meaty taste, a bit more depth," says Ms. King. Another small producer, Caviar des Pyrénées, cites the purity of the mountain water in its fish tanks, marketing its output as organic.
While an Atlantic bay or a mountain valley may make attractively bucolic settings for a fresh foodstuff, the notion of a terroir, as in wine-growing, is misleading. "The true flavor of caviar comes from the species of sturgeon and the savoir-faire of preparation," Ms. Courtioux-Icre says.
It takes up to 10 years to raise a female sturgeon, but harvesting—at exactly the right moment—should take no more than 10 minutes, from slicing open the fish to packing the salted eggs in special containers, which allow the caviar to breathe, thus continuing maturation and allowing taste and character to develop.
Armen Petrossian, of the eponymous Paris-based caviar house and fine-foods empire, sources 5% to 10% of his caviar from France. But he insists that expertise in selection and preparation are paramount, rather than provenance.
He also says that innovation is key. "Twenty- and 30-somethings no longer host formal dinners for their friends as in the past," Mr. Petrossian says. "There is a new trend for the apéritif dinatoire [finger food dinner] and for more playful, less conventional products." His range includes the Caviarcube, skewer-ready cubes for cocktails or canapés; Caviarcream, a dip containing 25% caviar; Papierusse, leaves of pressed caviar; and Fleur de Caviar, powdered caviar dispensed from its own mill.
Another French firm, Kaviari, offers "en-K de Caviar," colorful metal capsules containing a 15-gram portion and a tiny spoon.
"Caviar in France is produced in a very traditional way, with techniques almost identical to the production of wild caviar in Iran and Russia," says Alan Jones, a caviar consultant and former producer. "The main difference is that we eat caviar a lot fresher than we used to.
"With wild caviar from Russia or Iran, the product was only in the marketplace after a few months," he continues. "But with farmed caviar, the customer now has a selection starting from very young caviar of a few days and a few weeks old."
Tasting Notes
For a first-time caviar tasting, Alexandre Fauché, who leads tasting workshops at Café Prunier in Paris, recommends a minimum serving of 30 grams per person.
The first spoonful of caviar is to accustom your palate to the taste, the second is to appreciate scent, flavor and texture.
The first spoonful is to accustom your palate to the taste, the second is to appreciate scent, flavor and texture. The third spoonful is purely for pleasure. Here's how to proceed:
1. Caviar should be stored between -2 and 2 degrees Celsius. Just before serving, remove from the fridge, open the box and allow the caviar to air for three to five minutes so that it warms up naturally to room temperature. But don't let it become overheated. If you wish, present the caviar in the box, on a bed of ice.
2. Use a mother-of-pearl or plastic spoon, never gold or silver; metal will alter the flavor of the caviar. Roll the grains between your tongue and palate to open up the eggs.
3. Accompany with a glass of Champagne or a white wine such as Meursault or Chablis. If you'd rather drink vodka, do so after you've finished tasting the caviar. The subtle flavors of French-farmed caviar will otherwise be swamped by the vodka.
4. Caviar is delicious on its own but can also work well with other foods as long as they're not too strongly scented. Potatoes, boiled eggs or scallops are ideal, but an herb such as coriander is too strong.
Thank you for The wall Street Journal
Tuesday, 26 February 2013
Asian Coleslaw
Asian Coleslaw
I always
like to have chilled coleslaw from long time back special when going to eat
KFC.. That always have coleslaw in my order.. coleslaw is one of the classics
salad in lot of people, and I really love it. But to make my own ways touching
Asian taste by Spring onion..
Ingredients
:
500g cabbage, shredded cut
50g carrot, shredded cut
20g spring onion, shredded cut
For
salad dressing :
20g mayonnaise
5g sweetened condensed milk
2g salt
2ml rice vinegar
Method
:
1. Prepare all
cutting vegetable, mix all together in a mix bowl.
2. Mix well all
dressing ingredients, then mix with salad vegetable.
3. Keep it in a
fridge for few hours. Eat when chilled will more yummy…
Monday, 18 February 2013
Cury Chilly - Sounth Indian
Curd Chilly
One day we had some South Indian Food
Promotion. Wow for me is nice, a lot of dish I really love. Because by ingredient
between Thai cuisine and South Indian cuisine very similar special coconut..
Curd Chilly is like a dry chili pickle
the taste is salty and spicy. We can eat it with a lot of things as a side of
rice dish.
Ingredients:
- 1 kg fresh red chillies
- 3 tbsps sea/rock salt
- 1 cup very sour yoghurt
- 1 cup tamarind juice (soak 1 golf ball-sized lump of tamarind in 1 cup water for 15 minutes and squeeze out juice)
Preparation:
- Pre-heat your oven to 100 degrees Celsius or 212 degree Fahrenheit.
- Put all the ingredients in a large bowl and mix very well.
- Transfer them onto a baking tray lined with foil.
- Bake in the oven, moving around occasionally, till all the chillies are completely dry.
- Store in an air-tight glass jar.
- Serve as is or heat oil in a pan and fry as many chillies as you want, till crisp.
·
Curd chillies are a hot
delicacy served as a substitute for pickle forming a part of menu of South
Indian meals. They are dried chillies which are white in colour. On frying,
they turn black in colour. To prepare them at home follow the simple recipe:
Soak hot green chillies in a curd and salt solution in the proportion of 1:1 for 4 parts of chillies. Once they are tender, dry them thoroughly till they turn white in colour. Fry in oil till they turn black in colour and serve with curd rice etc.
How to select
Curd chillies are available in supermarkets as well as local stores. Ensure the packaging is sealed and check the manufacturing and expiry date before purchasing.
Culinary Uses
· Curd chillies are fried in oil till crisp and served with plain boiled rice or curd rice with sambhar.
· They are stuffed with sesame seeds which are called majjiga mirapakayalu in South India and is served extensively with sambhar.
· Curd chillies can be tempered with cumin , mustard seeds and pinch of turmeric to be served with the meals.
· Fried curd chillies can be added to rice flour upmas.
How to store
Curd chillies should be stored in dry, cool place kept in air-tight containers away from moisture.
Soak hot green chillies in a curd and salt solution in the proportion of 1:1 for 4 parts of chillies. Once they are tender, dry them thoroughly till they turn white in colour. Fry in oil till they turn black in colour and serve with curd rice etc.
How to select
Curd chillies are available in supermarkets as well as local stores. Ensure the packaging is sealed and check the manufacturing and expiry date before purchasing.
Culinary Uses
· Curd chillies are fried in oil till crisp and served with plain boiled rice or curd rice with sambhar.
· They are stuffed with sesame seeds which are called majjiga mirapakayalu in South India and is served extensively with sambhar.
· Curd chillies can be tempered with cumin , mustard seeds and pinch of turmeric to be served with the meals.
· Fried curd chillies can be added to rice flour upmas.
How to store
Curd chillies should be stored in dry, cool place kept in air-tight containers away from moisture.
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