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hes-writer · 4 years

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Soup and Salutations

Summary: Harry helps Y/N cook a meal

Warnings: fluff

Word Count: 754 words

Harry walked into the kitchen with a pout, searching for Y/N to give him some kisses after a long day at home. The city was in lockdown and both Harry and Y/N have yet to change from their cozy grey sweatpants since they had risen this morning.

It was nearing dinner time and Y/N had to take it upon herself to cook their meal, fully knowing that Harry was craving some tamarind soup for the past couple days. Now, Y/N wouldn’t say that she was a chef, but her skills proved to be just enough that whatever she cooked up in the kitchen always turned up to be something edible.

“Hi lover,” Harry greeted, obnoxiously sniffing to get a whiff of fumes from the boiling out. The sound of bubbles filling his ears and along with the aroma making his tummy growl in hunger.

Y/N smiled to herself, kissing his cheek from his positions with his chin on her shoulder. She added the pre-cut radish and washed spinach from earlier, adding color to the hazy hue of the soup.

“Could you pass the salt, please?” Y/N asked, tilting her head to the direction of the cabinet the seasoning was in.

“Sure thing, cutie” Harry walked two paces away, reaching for the box of table salt and giving it to Y/N’s outstretched hand, the other one busy was mixing the ingredients together. “Are you making what I think you’re making?”

His green eyes were wide in wonder, eyebrows perched high in hopes of finally satisfying his craving. His tongue peeks out between his lips, almost salivating at the thought, waiting for his girlfriend to answer.

Placing the salt down, Y/N nodded, “Yup! Making some pork sinigang for dinner,”

Harry pumped his fists in the air in an exaggerated celebration, whispering a silent ‘yes’, making Y/N’s body quake with incoming laughter from his humour and excitement.

“This will be done in about twenty minutes,” Y/N informed, making Harry clap his large hands enthusiastically. She really does not get how a 26-year old man can get this hyped up about soup. “Do you mind cooking the rice?”

Harry chuckled from his spot on the center table, shoulders moving briefly while his arms crossed in front of his chest, watching Y/N begin to put away the things she didn’t need.

“Ahh, how could I forget,” His dimples making an appearance, “You eat everything with rice,”

He leaned down to take out the mini rice cooker, rinsing the pot with water. Harry nudged Y/N in a teasing manner while she washed the few dishes cluttered in the sink.

“You can’t just eat it by itself,” Y/N shook her head in disbelief, casting a glance up to Harry who was currently leveling the rice grains from the measuring cup.

He once made the rice too dry and received about half an hour of the silent treatment from Y/N, at least until the new batch was finished cooking. Needless to say, he spent a good amount of time researching the proper way to cook rice--in an instant rice cooker at least.

---

The rice was cooked and the soup was finished.

Harry had taken initiative to set the table while Y/N used a ladle to scoop a hefty amount of soup and rice in a serving bowl for them to share.

Setting it down, Harry took a sear beside Y/N--a habit that they’ve quickly developed early in their relationship. Y/N muttered grace quickly, closing her eyes and clasping her hands together.

Harry salivated from the steam evaporating from the pork sinigang, wanting to taste the delicious tangy flavour immediately.

Harry filled his plate with three spoonfuls of rice before passing it to Y/N.

“What’s this called again?”

“Sinigang,” Y/N answered, passing Harry the bowl of soup in return to his previous actions.

Suddenly, Harry froze in his place, eyelids peeling back as if he just realized something important.

“Hey Y/N,” He began through slight giggles.

Y/N rolled her eyes, already knowing that he was about to say something stupidly funny. “Yes, Harry?”

“H-have you ever,” His nose twitched in anticipation, finger running through the tip in habitual action, “seen-a-gang before?”

His tightly pressed lips were proof that he was trying to muffle burst of laughter.

“Yeah, why?” Her pressing tone caused him to stare at her blankly, daring him to continue.

“Oh, I didn’t think I would get this far…”

---------

okay so the ending sucks

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katsukikitten · 4 years

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Ready Set COOK!

A/N have this random ass fic I cranked out cause I watched some food network. I hope you all enjoy this as much as I did writing it!

"Y/N is arguable the best cook in the dorms." Mina says salivating over the thought of dinner as 1A figures out what they are going to try to convince you to make.

"Tch. Yea fucking right. I cook the best!" Bakugou chimes in suddenly flipping through the channels with fever.

"Ha!" You laugh dryly, "Maybe when I'm having a bad day."

He grinds his teeth as he glares at you, channel surfing forgotten.

"Let's settle this." He snarls although he barely moves from his lounging position.

"How do you declare we do that spicy boi?" A hush suddenly falls over the room at your most recent and his most hated nickname.

Explosions threaten to pop but the TV blares before he can.

"THIS WEEK ON COOK OFF!"

"OH OH!" Kirishima pipes in, jumping up to point at the TV frantically.

"Fuck no." Bakugou bites out, sending daggers the red heads way.

"Oh come on Bakugou it will be fun!" He whines only to be shut down again. This time with an explosion. The hot head jumps to his feet with smoking hands.

"I SAID FUCK NO!"

"Why? Too scared you'll get your ass kicked?" You prompt, looking at your nails as you speak. He stalks your way leaning over you as you sit on the couch.

"I'm too scared you'll lose so badly you'll have to commit seppuku to regain your honor." The tension is palpable in the large living room, making some of the students feel small from its weight.

"Oh so you admit you worry about me?" You say in your most flirtatious voice, placing your hand onto his shoulder because you love to get under his skin. He jerks back with crazed eyes.

"I don't give a fuck about any of you extras!"

"Good! Now we need judges. Todoroki?" You ask but Bakugou shakes his head.

"His palette is as expanded as a fucking toddler's." The ash blonde shakes his head, "Mother fucker eats cold soba for breakfast lunch AND dinner."

"Ouch." An invisible arrow pierces the two toned boy in the chest.

"Well..." You look around the room, "It can't be biased..."

"Deku? Oh no wait then you'll use him as an *excuse* when you lose." You giggle, his cheeks burn from the sound.

"Fuck you and fuck Deku." He snarls, "What about Shinso?"

"Aaahh that's a good one. He hates everyone equally." You chime in, placing your hand in your chin as you look over your peers.

"Wow glad you noticed." He rolls his amethyst eyes although he does not object.

"Oh Denki!" You point at the electric

"OMG YES MY TIME TO SHINE BABY!" He fists his hands into the pants of your legs, so happy to be included.

"NO! Not pikachu! His brain is FRIED!" Bakugou snarls and Denki let's out a sad 'hey' while a crocodile tear rolls down his cheek.

"Yes, that's what would make him the best wild card! You'll never know what he's gonna think!" You absentmindedly let your hand pet over the curve of his skull.

Part of you wonders if suggesting him is a bad idea. Your eyes flicker to the TV just to see someone asking the sweating chefs what they are planning.

"Kirishima can be the host!" You say with excitement, "Now we just need one more judge. Someone who likes to eat."

Silence settles over the room aside from the now low roar of the TV

"I've got it!" Your new ruby eyed host pipes in, "I'll ask Sun Eater senpai!"

"He's so meek. How are you going to get him to agree?" You ask as a some what devilish smile crosses his face.

"Oi, I forgot you came in after. Poor guy got pestered by shitty hair until he said yes to taking him to his agency." Bakugou crosses his arms.

"We'll compete tomorrow! I've got to prepare!" You stare after Kirishima who runs to get his phone, you cant see him bullying someone into helping him.

×××××××××

You had never been proven more wrong as you stand in the dorms over sized kitchen in front of the panel of judges.

Shinso who looks bored, Denki who reminds you of a kid hopped up on sugar and a petrified Tamaki.

"Welcome chefs!" Kirishima announces, it's funny how quickly he made the kitchen look much like the studio. Even forcing you and Bakugou into real chef jackets while Kirishima wears one of his suits.

"Oi, you really went all out." He growls, somehow making the compliment sound like an insult. You roll your eyes before you let them linger over Bakugou. Much like you he wears the black jacket with the sleeves rolled to the elbows, he has a towel resting over a broad shoulder.

Somehow this outfit makes your cheeks burn. You swallow, looking out over the "live" audience, aka class 1A with every chair they could find in the dorm piled into the smallest part of the kitchen.

Sitting on the edges of their seats.

"Today the two of you will be placed head to head agaisnt one another to become UA's top chef!" Kirishima announces with gusto even earning a small cheer from the audience.

"Tonights prize does not only include bragging rights BUT this!" He gestures widely to the obviously paper mache trophy, Bakugou snorts.

"Really? You could have asked Momo over there?" He points in the dark and Kirishima blushes a bit. Although he is saved as Momo walks towards the front, not breaking the attire with her long sleep dress that looks more like a ball room gown. Kirishima thanks her silently before punching the old trophy off with the new one.

"Who will when this amazing trophy and the title of UA's top chef?" Kirishima looks to the audience before adding, "Let's find out!"

"Contestants, today's challenge is broken down into three parts. Appetizer, entree and dessert! The three dishes must meld flawlessly with one another! You have ten minutes to look over the ingredients and come up with a meal plan. Starting.....now!"

The two of you jump, pulling open at the two large fridges behind you to be met with an array of vegetables and meats.

"Are they like timed?" Shinso asks, as he twirls his fork.

"Good question, Shinso. Yes each portion of the competition will be timed!"

As you begin to put together your game plan you rush towards the pantry. Fear making you hesitate, the pantry was mostly empty just yesterday.

"Oi! Open the fucking door!" A yell behind you before you rip open the cabinet with blatant rage.

Surprisingly the pantry is popping at the seams, ingredients pop out at you that you hastily grab.

"Chefs your time is up! You have fifteen minutes to begin prepare your first dish! GO!"

Excitement pushes your body into motion as you slice bacon strips down the middle. Your thoughts compete with the vigorous chopping from the station next to you as you delicately wrap sliced puff pastry around the now bacon wrapped asparagus.

"Chef Bakugou what are you preparing?"

"Use your fucking eyes." He growls, adding something to a bowl.

"Hey..." Kirishima sounds crestfallen, almost hurt and its hurt enough for Katuski to sigh.

"Alright alright. I'll tell you. Stop pouting!" He chops into a radish harshly to emphasize his point before going on.

"I believe its important to go a little on the lighter side for a starter. Almost refreshing cleanses the palette." Your ears perk at his deep voice as you pull your starter from the oven, "So I'm making a radish and cucumber salad with rice vinager and chili flakes for a small kick."

"It looks wonderful chef!" Kirshima comments before adding, "Five minutes to plate!"

"Shit..." You hiss to yourself as you delicately arrange your asparagus twists, while popping hands roast sesame seeds in an instant before tossing them into the salad.

The two if you plate, arrange and present until kirishima finally shouts

"TIMES UP! STEP AWAY FROM THE PLATES!" Both of you back away with raised hands.

"First up. Y/N-chan." Kirishima says happily as the judges look over their food.

Shinso takes a bite first.

"Flavorful. Savory. Its delicious." Is all he offers as he eats his second.

"Kaminari?" Kirishima prompts. Denki is smiling ear to ear before a rare seriousness washes over his features as he chews.

"I dont like asparagus." He states with a harsh tone.

"IM FUCKED!" You scream internally.

"But you've made me like it."

"IM UNFUCKED!"

Kaminari takes another bite, thinking it over

"The puff pastry is airy and buttery and surprisingly the bacon is crispy without your vegetable drying out. Very well done."

You glance at Bakugou who mouths

"Is he fucking Gorden Ramsey now?" To which you giggle.

"Tamaki senpai, please do not judge on usefulness for your quirk but by taste." Kirishima encourages as Tamaki almost shrinks away. He takes a bite before smiling.

"I..its delicious. Togata would enjoy this."

"Next up Bakugou!"

"Nice kick, cool cuc flavor. I like it." Shinso nods to Bakugou as he makes a mark in on the pad provided.

"Honestly, Chef Katsuki. I was really worried about the heat level when I saw your heavy handed toss of pepper flakes into the salad. But the flakes really bring out the tang of the rice vinager, the smoky flavor of the sesame seed while the radish and cucumber take the edge away *just* enough." Kaminari says before taking another bite, scribbling as he chews.

This time Bakugou looks to you and you laugh aloud at his bewildered scarlet eyes.

"Just got with it!" You call from your station. Struggling to keep your giggle.

Who knew confusion could look so cute?

"Its just the right amount of spice. Togata would enjoy this."

"Take your station, Katsuki as we will now begin the main course. You have thirty five minutes to prepare!"

Time ticks by faster than you'd like as your watched pot of water finally boils. You add in chopped golden potatoes setting a timer before butter flying your chicken breasts for a more even cook and better grilled sear.

Bakugou works furiously with his steak, pounding at it to quickly tenderize it, adding an aromatic garlic herb butter to a heated pan. He swirls the melting blob until it coats the bottom of the pan.

Both of you are about to start your meats before Kirishima breaks your concentration.

"Chefs! I've found an ingredient you HAVE to incorporate into your main dish." He presents a rectangular package that has you seething.

"KIRISHIMA WHAT THE FUCK?!" You both yell in unison, slamming your meats on your cutting boards.

"Dry packs of ramen noodles!" He announces in case either of you couldn't read the damn packaging!

"What the fuck?" Is all the two of you can say as you're tossed the package of ramen noodles. You stare at your dish, you couldn't easily shift your meal plan into Asian like Bakugou could thanks to his universal salad. The dishes had to be cohesive and you had fucking POTATOES BOILING TO BE MASHED

You stare almost stunned as the red rectangle stares back at you.

You hated ramen.

Meanwhile Bakugou grumbles to himself as he slices his steak into thin strips, adding ginger, a bit of sesame seed oil, green onion and some beef broth to boil.

He tosses in the package of ramen.

"This is cheap shit." He grumbles to himself before adding the steak in a few moments later slamming a lid onto the pan. He was lucky he picked a deep pan as opposed to his original idea of a shallow one.

"Half of the time is remaining chefs!"

"Perfect!" You slam your fist into your palm as you make haste. Quickly grabbing eggs, milk, flour and the food processor.

You begun to crush the noodles until they become a fine grain.

"Eji do we have to use the stupid flavor packet?"

"Fucking why would you ask?!" Bakugou snarls your way, ruby red eyes slide to the panel.

"Judges?"

"No." They answer in unison and you both sigh in relief. For you it would have been hard to incorporate to your sudden idea of fried chicken while the flavoring would be too salty and undercut the flavor building he had done for his dish.

You mash your potatoes, adding in garlic cloves, cubes of butter, a bit of season salt all before emulsifying it to a whipped state.

"Five minutes chefs!"

You begin to really sweat now, you didnt want to rush your chicken for fear of the batter not becoming crispy enough or worse yet an undercooked breast.

"Three minutes chefs!"

"Fuck! Cook chicky cook!" You mumble to the fryer, scarlet eyes shift to your bouncing frame, plating his own food, swiping juices that splatter.

"Come on plate damn it! It's done!" He shouts to you.

"You *do* care!" You tease, although your heart is in your throat as you place the chicken onto the plate, drizzling a honied mustard over the breasts.

"Like hell. It's just winning by default is boring. I want to watch them spit your food out." His voice comes out soaking in malice but his eyes say otherwise. Mischief and excitement dance along his scarlet iris.

"AND TIME!" You both step away from your plates. Breathing heavily as the two of you look down at your master pieces.

Bakugou places his hand on the small of your back to guide you in front of the panel as Kirishima grabs your dishes.

"Bakugou you're up first."

"This is not thirty cent ramen." Is all Shinso says as he slurps up the noodles before biting into the beef. No one misses his eyes flutter.

"Wow." Is all Kaminari can say chewing with delight, "Just wow. I would have thought the noodles were homemade. The beef is tender, all cooked evenly. The sauce flavorful, a hit of ginger and I'm surprised you hadn't added any heat. I would have loved to have seen a five alarm ramen from you."

Bakugou grinds his teeth to keep from shouting at his last remark.

"Togata would enjoy this."

"I'll be sure to make him a to go plate." Kirishima winks before presenting your dish.

"I never would have thought to use ramen as breeding." Purple eyes glitter as he devours the chicken.

"Me either. Its excellently light, you matured everyone's favorite honey mustard by making it with a sharper brown mustard and the potatoes are soft, beautifully whipped and garlicy!"

"This is 'southern food?'" Tamaki asks, "Togata would like it."

You smile warmly.

"Last round chefs! You'll have forty five minutes to prepare a dessert with *this* ingredient." He holds up a green can and your stomach sinks.

"Is that fucking wasabi?" Bakugou snarls, even the heat king is stunned.

"Yes chef it is. Please incorporate this ingredient into your dish. Starting...NOW!"

You stare at the green can. What in the actual fuck? Maybe you should have made a menu more geared towards Asian cuisine.

I mean you were in FUCKING JAPAN AFTER ALL.

You snatch onto the can, now was not the time to damn yourself. You could do this. You could beat Bakugou!

Even if it killed you.

You decided to taste it, youd never actually had it, just knew that it was potent.

"That's too much idiot!" Bakugou yells from his station just as your about to put a heaping teaspoon into your mouth.

"Like scoop with a chop stick." He says, showing you himself. His chopstick dips into the wasabi to return with the smallest of green.

You mimic him, popping it into your mouth as instant regret washes over you as you try to break down the components of the flavor.

It was hot with underlying notes of freshness, almost herbal as the heat began to fade.

But with that regret comes an idea.

You work vigorously grabbing all the chocolate you can find before making a batch of brownies, wasabi mixed into the batter.

Nothing was more southern than cake or a brownie.

"I'll fucking tell you what..." You finish the thought aloud as you worked.

All the while Bakugou glances to you with concerned eyes before he measures out the perfect amount of coconut milk to reduce with almond milk, a split vanilla pod, some sugar, honey and wasabi powder.

Soon his odd mixture becomes fragrant, the freshness of it competing with the richness of baking brownies.

Time ticks by too quickly as you snatch the wasabi powder from Bakugou adding the smallest amount to powdered sugar, cocoa and milk as you make the frosting to your brownies.

You feel like you're ahead of time as your plate, eyes looking over to Bakugou who is garnishing ramekins with edible flowers and flakes of coconut.

"Fuck." You murmur before pipping on some icing. Smoothing it out with a knife. Plating it as Kirishima obnoxiously counts down.

"Time!" He yells. You're shaking before glancing at Bakugou who seems nervous himself. Again he guides you to the panel, you lean into him for a bit of support.

Your heart was racing, sweat still dripping down the nape of your neck and beading on your brow.

You couldn't tell who's dishes they favored and there was a chance you could very well lose.

You'd hate to admit but Bakugou's station smelt fucking amazing all night.

"Y/N!" Kirishima smiles a wide tooth smile, "Wasabi brownies. Interesting."

"You mean fucking fire." Shinso says.

"Its astounding how the chocolate adds to the heat with out one overpowering the other. A delicate scale was balanced today."

You find Bakugou's hand by his side. giving it a squeeze to keep yourself form laughing. He leans towards you and whispers into your ear.

"Bet you're regretting adding Flavor Town onto the board."

A giggle escapes your lips that drives Katuski mad.

"Togata would love this! Please save a square for him!"

The judges cleanse their palates before moving into Bakugou's dessert.

"So delicate." Shino adds, looking down at the purple flowers.

"Watch it." He bites but you again squeeze his hand, this time whispering to him

"That means he likes it. You did an amazing job plating."

He watches you smile as you drink in their comments about *his * dish.

"I like that you start and finish things with a refreshing yet memorable dish. The edible flowers add immense color to this dish, the wasabi heightens the sweetness of the honey and the coconut flakes add a little bit of both crunch and depth. Excellent."

"So pretty..." Tamkai stares at his dessert before adding a small bite into his mouth. His eyes flutter and you know then that you've lost.

That's two different judges with different meals that he has impressed. He squeezes your hands, you look up to him expecting a smug smile only to see nervousness.

"The judges will now debate. Please sit in the waiting room while they discuss who will be UA's top chef!"

"Where the fuck is that?" The blonde snarls.

"The living room!" He whispers as you drag an agitated Bakugou with you.

The two of you sit in silence, sinking into the couches with tired bodies.

Adrenaline can do that to you. Minutes tick by before you sigh out.

"I'm pretty sure you won. You..." You gush, "Amazing. That salad looked so damn good!"

Katuski cannot help the smile that spreads across his face as he watches you sing his praises.

"Honestly your southern dishes were something new to them. That's far better and seriously ramen as a breeding? Innovative as fuck." He sags in the couch closer to you. The two of you half fighting over who really one by pointing out the best moves the other did.

Gradually gravitating closer to one another with heatedexcitement fueled by friendly competition. The two of you are butting foreheads as you argue.

"But the flowers were stunning...." The vigor in your tone dies down as you stare into something else that else stunning.

Scarlet eyes sparkle like gems in the low light of the side table lamps. Suddenly you are hyper aware of your proximity to him. You try to scoot back only for your hip to hit the arm of the couch, barely moving a centimeter. You were safely nestled between the couch and his amazingly muscular arms.

Bakugou swallows his desire as he drinks you in this close, having never realizing how pretty you actually were.

Add that to your ability to kick ass on the battle field and in the kitchen had Bakugou looking at you in a whole new light. He seems to choke on his desire as one strong hand finds the nape of your neck.

"I bet nothing tastes as delicious as your lips." He says before pressing his own to yours.

The saying alone has your body flushed and a small whimper erupts in the back of your throat as you closed your eyes.

Shit.

You liked arrogant, smart mouthed, excellent chef handsome ass Bakugou.

And now that you've tasted him, you'll never want to eat anything else again.

You kiss him back with matched passion and the two of you forget about the competition for a moment. Foot steps had the two of you breaking apart, cheeks burning brighter than the boy's hair whose entered the living room just missing everything.

"They are ready to announce the winner." He turns on his heel, expecting the two of you to follow. Both of you share a look before standing. Bakugou wraps his arm around your waist pulling you close to him so he can whisper in the cockiest tone he can muster.

"After they announce me as winner. Let me make you dessert."

@we-starlight-in-the-making @kiribakuho @babybakuu @zbops @crimsondream-1 @alwaysmy crazy ass did it. I made the fic I wanted

#bakugo x reader #katsuki bakugou x reader #bakugou x reader #bnha x reader #bnha imagine #bnha crack #bnha fanfiction #bnha fun #bnha cook #katuski bakugou #bakugou #katsuki bakugou #bakugou katsuki #bakugou fluff #bakugou x you

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ghostking-wenning · 4 years

Text

Radishes, Chapter 6.2

This one’s a 2-part! Enjoy!

2.5K, Rated G, modern au, NingXian etc

***

Qionglin sat bolt upright in his bed. A thin sheen of cold sweat coated his body, the sheets tangled around his legs. His chest heaved and his cheeks flushed. A dream. It was just a dream! Oh, but what a dream it had been. Wuxian on his knees before him, looking up at him as he… oh god. Qionglin clapped his hand over his eyes, as if that would block out the memory of that vision.

Tentatively, he stood on shaky legs. He breathed a sigh of relief when he realized he hadn’t made a mess of his sheets, aside from wrinkling them beyond recognition. Sure, he’d had raunchy dreams before, but never like this! Never so long, with such detail, with a specific person that he actually knew! They weren’t even boyfriends yet! They had only recently shared their first kiss! Why would his brain conjure up such naughty imagery? Such naughty sensations?

He shivered remembering the feeling of Wuxian’s hands… and mouth… all over him. It had felt so real, even though he’d never done any of … that. His dream had even replicated the scent of his cologne, the flavor of his favorite wine. Heat coiled in his belly as he remembered the way he squished him against the wall, leaning his whole body into him. Then all that heat immediately rushed to his face when he remembered the way he had simply submitted to Wuxian’s ministrations, baring his throat like a dog to a wolf.

Really? He asked himself. Is that what I’m into? A wave of dread and shame washed over him when he heard an echo of the words “good boy” whispered in his ear and remembered how much he loved it.

“Oh god,” he groaned aloud. “I’ll never be able to look him in the eye again…” What a shame that was, too, they were such beautiful eyes. Especially when they were fixed on Qionglin with that searing heat as he--

“Nope!” Qionglin said, forcibly derailing that train of thought. A cold shower. That’s what I need. He peeled off his sweat-soaked nightclothes and headed to the bathroom. In the mirror, he was almost surprised to find his neck and chest exactly as they always were, not mottled in lurid red marks. He couldn’t bring himself to look any further down, so he hopped into the shower and turned it on full-blast, hoping the water would pressure-wash his filthy mind. He didn’t even flinch at the cold.

He lost track of time, but he eventually calmed down. He dried off and redressed himself in clean pajamas. It was still several hours before he needed to be awake. He laid down on the couch, so he wouldn’t have to change his sheets for the moment.

Mercifully, the rest of his sleep was dreamless and deep. He woke to the sound of his phone chiming. He had a message from his sister.

“Happy birthday, little brother!! I love you! We still on for dinner tonight?”

Oh god it’s my birthday! In an instant, all traces of sleepiness vanished. Somehow he’d entirely forgotten his own birthday. Am I seriously that clueless? He shook his head, rolling his eyes at himself.

“Thank you, jiejie! Yes, of course, I’ll meet you at 7!” He replied, tacking on a few heart emojis.

Granny didn’t allow anyone to work on their birthdays, so he had nothing to do until dinnertime. He slumped on the sofa and stared at the ceiling until his phone pinged again.

“Bring that little punk boyfriend of yours. I have to make sure he’s good enough for you.”

He knew Qing well enough to read between the lines: “This is not a request.”

He didn’t even bother pointing out that they weren’t technically boyfriends yet.

Usually he would be elated to spend time with Wuxian on his birthday, but a) Qing could be … intense… he wasn’t sure if he was ready to introduce them yet, and b) he was convinced Wuxian would somehow read his mind and discover what a weird pervert he was. Maybe he’s busy! Maybe he won’t even come. He tried to reason with himself, but that actually just made him sadder.

It took a couple of hours to build up the courage to text Wuxian. He was a lot of things, sure, but he wasn’t a psychic. (Right? That would be crazy… right?) If Qionglin could just keep his cool, he’d never have to know about his dreams. He took a deep breath and opened the message app.

“Hey, Wuxian! Are you busy tonight?” He cursed the way his fingers shook as he typed.

Not five minutes later, his phone beeped.

“Nope! What’s up?”

Fuck.

“I’m having a birthday dinner with my big sister, and I was wondering if you’d like to join us!” He decided not to mention that Qing wouldn’t take no for an answer.

“Wait, is it her birthday or your birthday??”

“Mine.”

“What?!”

“Why didn’t you tell me!!”

“Happy birthday!!!!!!!!”

“I forgot! I’m sorry!” It was fully true, but that didn’t make it less ridiculous to admit.

“FORGOT? Wild. Anyway I gotta go find you a present! Can’t wait to see you later!” A string of kiss emojis followed, and Qionglin giggled in spite of himself.

He gathered himself quickly and responded. “You don’t have to get me anything!!”

“Too late! I’m already out the door! See you later byeeee!”

A minute later, Wuxian texted again. “Wait, where and when am I seeing you?”

Qionglin snickered softly, an endeared smile growing on his face. He sent Wuxian the map link and enjoyed about four minutes of peace before remembering why he’d been so nervous about texting Wuxian in the first place.

Panic hit him like a train. Several trains, maybe. His heart skipped and his fingers tightened around his phone so hard his hand shook. Calm down, he tried to tell himself over the alarm bells clanging in his head. Calm down!! Through sheer force of willpower, he evened out his breaths. In through the nose, out through the mouth, he repeated like a mantra.

He walked briskly to his bedroom, pointedly ignoring the rumpled sheets on his bed and snatched his anxiety medication. He popped one in his mouth and hastily gulped some water, and sank into his desk chair. Leaning back, he shut his eyes and waited for his heartbeat to calm.

Something to focus on, that’s what he needed. Something hands-on. But if Granny caught him working the fields, she’d chase him away with a rake -- it had happened before. So he decided on target practice. He grabbed his bow from its stand in the living room and marched out to the woods.

In a small, round clearing were a line of painted wooden targets he’d made himself. He liked to warm up starting from 30 meters, then progressively back away. He took a deep breath as he lined up his shot, shoulders flexing as he drew the bowstring back. The middle target, dead center. He exhaled slowly as he released the arrow, which made a satisfying thunk as it sank exactly into the center of the target.

After landing perfect bullseyes into each target, he backed away to 40 meters, then 50 and so on. He felt perfectly centered; there was nothing in this forest but him, his bow, and his breath.

He leapt about a foot in the air when his phone chimed in his back pocket. How was it already 5 PM!? Where did the time go? He thought, as he began to gather his arrows. It was well past time to get ready. He hurried back to his house, where a fat orange barn cat woke from its nap on Qionglin’s rain boots. It made a curious prrt noise as it fixed big yellow eyes on him. This was the one his little cousin had dubbed “Cheese.”

“Hello, Cheese,” he greeted, stooping to scratch behind its ears. “I’m sorry, but you can’t come inside.” Cheese purred and pawed at the door, but didn’t put much effort into following him inside.

Hanging up his bow, he realized he felt much better, as if his thoughts sorted themselves out on their own. It was just a dream. It’s perfectly natural, and he’ll never even know! And if he found out somehow, I’m willing to bet he wouldn’t blame me at all. It was magical, almost, how archery relaxed him, even as it wore out his muscles. (His medication probably also helped, but he liked to think it was mostly archery.)

He washed his face, and pulled back his hair, fussing with the locks that were too short for his half-ponytail. Poking through his closet once again, he wondered if Wuxian would say anything if he wore the ghost shirt again. He decided against it, instead opting for a grey striped shirt and a dark blue cardigan that he thought looked pretty sharp. He may not have a lot of nice clothes, but he thought maybe he was getting better at dressing well. Well-ish, at least, he thought, tugging on his comfy-but-ugly sneakers, but it was those or work boots.

He checked his pockets and whisked out the door to his car. He would probably still be on time.

He was not.

Fifteen minutes late, he scurried into the restaurant and scanned the room for his sister. At least for his birthday she might not scold him for being late. Soon enough he found her, looking polished and perfect as ever, in a tasteful dark red dress with her long black-tea-colored hair in a sleek braid. Across from her was none other than Wuxian, Qionglin realized with a start. What-- how did she find him? Why-- oh god what are they talking about?

He stood stock-still for a few seconds, until Wuxian laughed brightly, the sound spurring Qionglin forward. As casually as possible, he strolled over and plunked down beside them. With any luck he’d missed the awkward small talk and Qing inevitably giving Wuxian the third-degree about what he does, and his intentions with her little brother.

“S-sorry I’m late,” he said, offering a sheepish smile.

Qing looked like she wanted to say something about it, but Wuxian beat her to it.

“No worries! Happy birthday!” He said, grinning and reaching for Qionglin’s hand.

“Mhm,” Qing agreed. “Happy birthday, hun.” She patted his cheek fondly, and he blushed, unable to hide his cheesy grin at the attention.

“Thanks…” he mumbled. “Um, so, I guess you’ve already met, so I don’t need to introduce you. I-- I hope you weren’t waiting too long, though.”

“Not at all! Your sister was just telling me about how cute you were when you were little,” Wuxian said, eyes twinkling with mischief.

Qionglin’s head whipped around. “Qing!” He complained, exaggerated betrayal written on his face.

She smiled deviously. “What? You were adorable! You used to hide behind me and follow me everywhere like a little duckling.”

Qionglin groaned and buried his face in his hands while Wuxian giggled.

“He’s still adorable,” Wuxian said. “Absolutely too cute.”

“Yep.” Qing nodded.

Well, at least they’re getting along… Qionglin thought. The rest of the evening went in a similar fashion, the two of them teasing him affectionately and relishing in his embarrassment. After dinner, they sat around chatting over glasses of wine. Qing reached into her purse and produced a small envelope.

Qionglin carefully opened it and read the card. Tucked into the corner was a gift card to a ritzy clothing shop.

“I’ll take you shopping next weekend, if you’re free.” Qing promised.

“Mm! Thanks jiejie,” Qionglin said leaning over to give her a one-armed hug.

“Ooh, my turn!” Wuxian chimed in. From inside his jacket, he pulled a little bundle wrapped in red tissue paper. He handed it over, grinning proudly.

Qionglin untied the silver ribbon holding it together, and the paper unraveled. Inside was a packet of heart-shaped candies and a set of charming pins shaped like monsters: a werewolf, a sea serpent, an alien, and a ghost, much like the one on his t-shirt. Qionglin’s heart threatened to burst in his chest. Faintly blushing, he gazed up at Wuxian, who was watching him intently, eyebrows raised.

“Thank you…” he said, somewhat breathlessly. “I love these.”

Wuxian’s face split into his signature dazzling grin. “I’m so glad! I noticed you don’t accessorize much, and I thought maybe it was because jewelry would get in the way of farm work or whatever, so I figured pins might suit you-- I even made sure to get the kind with extra-sturdy backs so they won’t fall off!”

Qionglin chuckled shyly. “That’s… really thoughtful. Thank you,” he repeated.

Qing scoffed lightly. “Way to show me up,” she said looking pointedly at Wuxian, but she was smiling. She gave a small, approving nod. Apparently Wuxian met her expectations well enough. She stood gracefully and tossed her braid over her shoulder. “Well, I should get going, but you two have fun, okay? Dinner’s on me.” She bent slightly and gave Qionglin a firm hug and kissed the top of his head.

Then she walked around him and extended her hand to Wuxian, who shook it graciously. She leaned in and whispered something to him that Qionglin couldn’t hear.

Wuxian’s eyebrows shot into his hairline and he blanched. “Yes, ma’am,” he murmured weakly.

Qing flashed Qionglin an indulgent smile and bid them both goodnight, before sweeping away, paying the bill and leaving, her heels clacking decisively.

Qionglin cleared his throat awkwardly. “S-so that’s my sister,” he said tentatively. “I hope she didn’t say anything rude.”

Wuxian laughed, light and breezy, like he hadn’t just looked scared out of his wits. “Nothing unusual, anyway. Just the shovel talk-- and a quick one at that. Very efficient. She’s cool, though!”

“Isn’t she?” Qionglin agreed wholeheartedly. “I-I’m glad you got along okay. She seems to approve. Of you, I mean. Of-- of us.” He felt his cheeks color slightly, savoring the word us.

Wuxian smiled again, and squeezed Qionglin’s hand. “Good. Because I plan on sticking around.”

When they finished their wine, they took a walk through a park to sober up. The moon was just beginning to rise over them as they strolled leisurely, hand-in-hand.

“So, how old are you now? 23?” Wuxian asked, somewhat out of the blue, stopping and stepping off the paved trail.

“Mhm, exactly.” Qionglin said, following him into the trees. “Why?”

“For this,” Wuxian answered. He tugged Qionglin closer and cupped both sides of his face, then began peppering him with kisses, everywhere he could reach. Qionglin spluttered and tried to pull away, but Wuxian was unstoppable. He seemed determined to cover Qionglin’s entire face in a layer of kisses. “20,” he murmured, kissing his left eyebrow. “21,” he kissed the center of his forehead. “22,” he kissed the tip of his nose. “23,” he whispered, and at last kissed Qionglin’s lips, wrapping his arms around his waist and holding him tight.

When they finally parted, Qionglin was breathless and practically vibrating. He hid his face in Wuxian’s collar and snuggled close. Wuxian chuckled lightly and nuzzled his hair. “Happy birthday, Qionglin.”

#mdzs fic #modern au #farmer's market au #ningxian #wei wuxian #wen ning #wen qing #birthday fic!#my writing #my art

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shokudou-boogie · 5 years

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Hey guys! It’s been a while! Just thought I’d throw out an update for you! I had some free time one weekend, and for some reason, I kept thinking about scallops.

So I thought I’d sear up some scallops, but make it a little bit special. I was thumbing through David Chang’s Momofuku cookbook, and landed upon a recipe for this edamame horseradish sauce that was meant to emulate wasabi.

The normal recipe called for hamachi, and kind of curing the fish, but obviously I went for scallops... and searing it.

Making the “wasabi” was kind of fun. It finally let me put my blender to good use! The only difficulty that I ran into was making the sauce as smooth as possible. So that meant a lot of blending, checking, blending again. Once I felt comfortable with blending everything, I pushed the sauce through a fine mesh sieve and tried to make it as smooth as possible.

Honestly, it feels like I did an awful job. But it tasted good!

The easiest part was searing the scallops. Thanks high school cooking classes and many watching episodes of Good Eats. Dry ‘em a little bit with a paper towel, sprinkle some salt and fresh black pepper on each side. Heat up a skillet with olive oil and butter, until the fat starts to smoke. Set the scallops in clock-wise and let them cook for about 90 seconds on each side.

Plating everything was pretty fun too. Kind of let me prove to myself that I can kind of do ‘fancy’ plating and whatnot. Sprinkled some nori furikake, radish shoots, and edamame on the dish, and out it went!

Since I don’t feel comfortable sharing recipes straight from a book, I highly encourage everyone to pick up David Chang’s Momofuku cookbook. There’s a lot of cool recipes, and a lot of interesting reading about how Momofuku came to be.

But yeah, this was a fun and light practice after not cooking for a while. It was super easy to make, and just.. well.. fun to make!

I have a special post coming up pretty soon, and I can’t wait to write about it! Also, I hope you enjoy the new formatting where I inline the pictures in the post, than having them all at the top of the post. (Thanks Terrell for the suggestion!)

#foodporn #food photography #seared scallops #edamame #wasabi #horseradish #fancy plating #fancy eating #home made cooking #i don't know what other tags to use #food #photography #yes

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vanfoodies · 4 years

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Where have you booked for Dine Out this year? If you are still deciding, I’m going to start sharing my experiences, whether it’s an invited dinner or out of my own pocket. I was invited as a media to preview the menu at PiDGiN. Their food is a fusion of Asian and French cuisines, and they decorate the interior by rotating artworks by local artists.

They have designed their $45 DOVF menu to be as close to their regular prix fixe menu as possible, which is a 6-course menu shared family style for a minimum of 2 people. You have the option of a omnivore menu, or a vegetarian one. You can also order drink pairing for an additional $40-50 per person. The Dine Out website didn’t include the vegetarian menu, so I suggest you to visit PiDGiN’s website for the menus, and I’m posting them here as well. Note that the following plates are all meant to be shared by 2 people – they will adjust the portion based on party size.

Food

In addition to the 6-course menu, you can also order snacks a la carte. The Beef Tendon Chicharron was addictive. It’s crispy, and it wasn’t greasy. There was just enough seasoning, and the gochugaru citrus spice reminded me of sour plum flavour, with the tiniest hint of heat.

They use different vegetables to make their Daily Pickles. On this day, it was cucumber, ume-infused daikon and shitake mushrooms. They were just slightly pickled, so they weren’t overly briny or vinegary.

Before we started with the first course, we also cheered each other with an Oyster Shot. I liked the addition of celery lime granité, which not only brought flavours, but also a refreshing note. This was a cleaner, lighter version than the typical tomato-based oyster shot.

Moving into the six courses. First, I could smell the delicious scent of Brussel Sprouts as soon as I stepped foot into the restaurant. You can never miss the smell of fried brussel sprouts. I was worried that the miso would be too strong and salty, but it was just right. The pickled turnips, to my surprise, was more sweet than sour. Having a little bit of everything to form the “perfect bite”, it was a good balance of sweet and savoury.

This was paired with the Masseria Li Veli, Fiano 2018. It’s quite aromatic, citrusy and easy drinking. It helps cut through the grease in the brussel sprouts.

The next course is different between omnivore and vegetarian. The Tuna Tartare was my favourite of the two. It’s more complex in flavour and texture, with the additional pickled napa cabbage that wasn’t on the beet tartare. There seemed to be more going on in the tuna tartare than the beet one.

I’m a big fan of beets, so I was quite looking forward to the Beet Tartare. By looks, it was on point. It looked like a beef tartare. However I thought it’s a bit one note in flavour and texture. The marinade of the beet was a bit too strong for my liking, so it’s taking away the delicate flavour of the beet. Both tartares were served with crispy lotus chips, and they were so good. Great complement to the tartare.

The tartare course is paired with one of PiDGiN’s pre-batched cocktails, Park Meadows. It has gin, juniper syrup, yuzu and sage. It’s fruity yet herbaceous, with lots of citrusy note. I’m usually not a fan of gin but I would order this again. It comes in a little bottle and a key as bottle opener. Each bottle’s label showcases a different artwork by artists whom have been featured inside the restaurant. This little bottle serves two.

Next, the Cultivated Mushrooms use baby king oyster mushrooms and oyster mushrooms. The highlight for me was the ramen egg – the yolk was in just the right consistency, and the marinade was a perfect sweet-soy combination. While the baby king oyster mushrooms were tasty, the oyster mushrooms were too salty. The truffle celeriac puree was creamy and fragrant, exactly what you would expect from a truffle puree.

PiDGiN is known for its extensive list of sake on the menu. For the mushroom course, they pair it with the Tengumai Yamahai. Interestingly, it has an earthy, mushroomy note on the nose. At first sip, there’s actually a savoury flavour to it. It’s not my favourite sake, but it certainly went well with the dish.

The fourth course also serves up different dishes for omnivore and vegetarian. For omnivore, it’s the Seafood Dashi with sablefish (the website says halibut but it’s sablefish) and side stripe prawns. The sablefish was so good; silky, buttery, flavourful. We had to share the plate among 4 people and I don’t think I had enough. The side stripe prawns were also cooked well – you can still taste the sweetness in the prawns. Another positive in this dish was the mashed potato. It was rich and creamy; and it thickened the broth just a little.

The Vegetable Oden was also very good. There was an abundance of tofu, cabbage, squash, enoki, wakame, potato and daikon. It’s a hearty bowl of vegetables and felt very much like comfort food. The shoyu-based (soy sauce) dashi broth in both dishes were very good. Given we just had our first snow, it’s perfect for this weather.

This course was also paired with a sake. The Taiheizan Kimoto. It’s more floral, smoother and sweeter on the palate. I don’t know much about sake, but personally I prefer this one.

The last savoury course also brought two different dishes. I was quite excited about the Magret Duck Breast. It was tender and cooked perfectly — well seared on the outside and still pink inside. The use of five spice and hoisin glaze added asian flare, so did the Chinese radish cake on the side. My mom makes some great Chinese radish cake for Chinese New Year, with lots of Chinese sausage and daikon prominently in every bite, so I do have pretty high standard for radish cakes. Unfortunately, our piece here was just a bit too salty.

Being red meat, the duck breast is paired with the Origine small-batch Cab Sauv/Merlot/Cab Franc 2017. It’s fruity, well rounded, full body, but doesn’t have a lot of tannin. I quite enjoyed this wine with the duck.

The Carnaroli Risotto demonstrated the precision in the PiDGiN’s kitchen. How they’re going to manage a perfect risotto on every plate would be the ultimate test for them. The rice was cooked well, it was creamy. It’s nice to see sunchokes prepared two ways here. My mother-in-law grows a lot of sunchokes in her garden, so I really enjoyed its earthy flavour, and it paired well with the risotto. The sunchoke chips also added crunchy texture. I especially liked the spruce tip oil, which added some freshness and herbaceous note to the otherwise heavy dish.

On the contrary, and thankfully, this isn’t paired with the same red wine as the duck breast. This goes with the Nk’mip Chardonnay 2017.

Lastly, the dessert course. The Yuzu Crème Brulee was a great ending to our meal. Lots of citrusy flavour from the yuzu and just the right amount of sweetness. I loved the creamy texture, and the brulee gave the perfect crack on the spoon. Castelvetrano olive is Mr.’s favourite olive, but I’m not sure about its place in desserts. While I like the idea of sweet and savoury together, the candied olive pieces were a bit too briny for my taste.

With the dessert course, the Toffee Coffee should be a dessert on its own. It is a miso salted caramel espresso martini. It’s delicious, creamy and rich, and the salt level was just right. A good night cap.

Final Thoughts

Overall, I think PiDGiN’s menu is solid and of great value for $45 per person. Some are hit and miss, but they are minor things that can be adjusted easily. Given that the menu stays true to their regular offering, Dine Out does serve as a good opportunity for you to experience what PiDGiN has to offer. Being a meat eater, I can see myself enjoy the vegetarian menu just as much.

PiDGiN 350 Carrall Street, Vancouver 604-620-9400 pidginyvr.com

[Dine Out Vancouver 2020] PiDGiN: 6-course menu shared family style #DOVF Where have you booked for Dine Out this year? If you are still deciding, I'm going to start sharing my experiences, whether it's an invited dinner or out of my own pocket.

#Beet Tartare #Brussel Sprouts #Creme Brulee #Dashi #Dine Out Vancouver #Dine Out Vancouver 2020 #duck breast #mushrooms #Oden #PiDGiN #Risotto #Tuna Tartare

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edenfalling · 7 years

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I forgot to take process photos this time, but here is the finished product: seared steak & salsa verde with fingerling potatoes, asparagus, & radishes.

You may notice that I put the salsa verde on the side rather than spreading it over the vegetables and/or the meat. That's because, given how terrible the charred lime from the last recipe ended up being, I wasn't sure the flavors would actually mesh well. But they do, and when I reheat the leftovers I'm totally dumping it over everything. :)

(Note: I chose the wrong hard cider. This meal really needs something fruity, but I grabbed the driest option in my variety pack. Oops.)

This recipe is pretty simple in concept: steak plus roasted vegetables plus a bit of zing. I doubt I'll ever recreate it exactly, but I do like steak an awful lot so attempting a slightly simplified variation is not out of the question.

What Blue Apron assumes you have: an oven, a stove, a baking tray, a frying pan of decent size, paper towels to pat the steaks dry, a cutting board, a good knife, aluminum foil, a whisk, measuring spoons, olive oil, salt, and black pepper.

What Blue Apron provides: 2 steaks, ~1/2lb fingerling potatoes, 3 radishes, a bunch of asparagus, 1 lemon, some garlic cloves, some parsley, and some capers.

The recipe is roughly as follows:

1. Preheat the oven to 450F. 2. Clean and chop all the vegetables. 3. Cut the lemon into quarters. 4. Smash or grate the garlic. 5. Put the potatoes (cut side down) on a baking tray. 6. Cover them with a bit of olive oil, salt, and pepper. (I advise getting some oil UNDER the potatoes as well, if you want to remove them with any ease.) 7. Bake ~15 minutes. Turn the oven off and set them aside to cool.

While the potatoes are baking:

1. Clean the steaks and pat them dry. 2. Season both sides with salt and pepper. 3. Heat some olive oil in the frying pan. 4. Cook the steaks 3-5 minutes per side, depending on how rare or well done you want the meat. 5. Set the steaks aside on a cutting board and cover them loosely with aluminum foil. 6. Allow them to set for at least 5 minutes.

While the steaks are setting:

1. DO NOT CLEAN THE FRYING PAN; YOU WANT THE STEAK JUICE AND BROWN GUNK. 2. Dump the radishes into the frying pan and cook 2-3 minutes. 3. Add the asparagus and cook 3-4 minutes. 4. You can add more salt and pepper at any point here, if you want. 5. Add ~1/2 of the garlic and cook ~1 minute. 6. Turn off the heat, add the potatoes. 7. Squeeze 2 lemon quarters over the mix. Stir.

While the veggies are cooking:

1. Mix parsley, capers, ~1/2 of the garlic in a bowl. 2. Squeeze the other 2 lemon quarters into the bowl. 3. Add 2 Tbsp olive oil and whisk together slowly. 4. Add salt and pepper to taste.

Once the veggies are done:

1. Cut the steak (crosswise) into slices. 2. Plate and serve.

This time I think the recipe really does serve two. (Well. I probably could have divided the results into three portions, but as mentioned above, I am kind of a sucker for steak, so. Two it is!)

#liz attempts to cook #liz photographs stuff

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milostrempel67-blog · 7 years

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danielandfood · 5 years

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Dietary Restrictions

The Diet I chose to adhere to for one week was the Atkins diet. The Atkins diet focuses on limiting carbs as much as possible and eating lots of proteins, healthy fats, and green vegetables. This diet interested me because I’ve seen friends of mine who are very health conscious go on this diet while working out at the gym everyday. Most had good reviews and enjoyed the experience.

An example of a daily menu would be the following;

Breakfast: A classic french omelette made with only butter, 3 eggs, salt and pepper and two pieces of pemeal bacon pan fried in olive oil. To drink a glass of water and a cup of coffee.

Lunch: Chicken salad. Roasted chicken breast, picked and pulled apart off the bone, tossed with a generous amount of mayo, bruinoised shallots, jalapeno, celery, parsley, and cornichons. Julienned radish, roughly chopped scallions, a touch of dijon, the juice of half a lemon, salt, paprika, and pepper.

Dinner: Ribeye Steak and Kale Salad.

For the Ribeye: Sear the Ribeye (seasoned with salt a pepper) in a preheated cast iron pan on medium high heat in a small amount of a neutral tasting oil with a high smoke point. Once the maillard reaction has formed a nice crust on one side of the steak, add two tbsp of unsalted butter, two sprigs of thyme, two cloves of garlic, and baste constantly until the steak is medium rare. (one tablespoon of rendered beef fat is a nice addition if you have it). Once cooked, remove the steak from the pan and let rest for 5 minutes before cutting.

Kale salad: Start by getting a generous amount of kale and match that amount with brussels sprouts so the ratio is 1:1. Chiffonade the kale, clean the brussels sprouts (remove bottom stem, and outermost leaves) shave half the brussels sprouts thinly using a mandolin, and cut the remainder in half. Sautee the halved brussels in butter over medium/high heat until nicely caramelized.

For the dressing, there is a celeriac aioli and a honey and white wine vinnaigrette. For the aioli, start by confit’ing the celeriac in canola oil, this can take up to two hours. Once celeriac is fully cooked to the point the pieces can be squished with your fingers, remove from the oil and let cool to room temp. Once both the celeriac and the oil it was cooked in have come to room temp you can start to make the aioli. Get two eggs, 1 tbsp of dijon (approximately), 1 tbsp of white wine vinegar, combine with the confit celeriac in a blender or robotcoupe, and blend until fully incorporated. Then, emulsify (slowly drizzle in as the blender is going) using the oil that the celeriac was confit’d in. Adjust seasoning to your liking using the white wine vinegar and salt.

For the vinaigrette use two parts olive oil to one part white wine vinegar. Add brunoised shallot, minced garlic, finely chopped chives, honey, salt, pepper, dijon mustard, and a small amount of whole grain mustard. Whisk until incorporated.

To assemble the salad use the aioli as a base spread across the plate, toss the chiffonade kale, shaved brussels, and sauteed brussels in the vinaigrette and place atop the aioli. To garnish place shaved parmigiano reggiano, semi-crushed toasted pine nuts and finely chopped chives on top of the salad.

I have done this diet for two weeks in the past. I found myself missing bread and pasta mostly. To me, the ultimate goal of this diet is weight loss and as a person who is ok in that department I wouldn’t really want to continue for any longer than a few weeks. One benefit I did find however was that my skin seemed to clear up. I think this was from cutting the highly processed wheat products, as I usually eat white bread, bagels, or pasta almost every day.

From a chefs point of view, I think its possible to be a good chef and still follow the guidelines of this diet. You would have to focus your attention on cooking delicious proteins, making hearty sauces, and being imaginative to make green vegetables as delicious as possible. I think this is do-able and I also believe that dealing with restrictions and have to work within certain confines can lead to greater creativity from the chef in terms of technique.

I would suggest this diet to someone who is looking to slim down because it really isn’t that hard to follow and you can still make and eat delicious food while doing it.

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almostdiplomatic · 5 years

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As a walking contradiction myself, I felt pretty much at home the moment I stepped into Golvet. The restaurant, headed by Michelin-star chef Björn Swanson, is filled with it. From the name which means ‘ground’ in Swedish when the restaurant is actually on the top floor of a building, to the menu, and down to the chef who’s basically an American-Berliner with a Swedish name.

Rules, after all, are made to be tweaked to accommodate change and progress. (Don’t break them entirely, people. You don’t want anarchy.) I am, however, getting ahead of myself.

The space used to be a club until the owners decided they needed to change things up, hit the refresh button, and focus on gastronomy instead. “The original plan was a steakhouse but after meeting Björn, the owners agreed to let him do his own thing,” my friend Ute told me over dinner that night.

The name was also a mistranslation that somehow worked out. ‘Golvet’ in Swedish means ‘ground’ or ‘earth’. It’s not the word Björn intended while fiddling with a digital translator. However, the name turned out to be perfect as the restaurant is completely down-to-earth.

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From the open kitchen and the friendly banter you hear from the people making your food, to the democratised menu. Ingredients that come from Europe and from sources that value freshness and sustainability. It actually feels like coming to a friend’s place for dinner.

Drinks

We began the night with drinks at the restaurant’s impressive bar. Headed by bar manager Andreas Andricopoulos, they have the largest selection of Aquavit in Germany. About 30 kinds of it.

So if you’re a fan of the drink, a stool by the Golvet bar might just become your favourite place in the city.

I had that day’s special – a fruity daiquiri. Smooth, refreshing, and the perfect way to start the evening.

If you’re not up for having anything alcoholic (why?), go for the next best thing. The Salty Watermelon is a refreshing drink that’s exactly like a cocktail but without the consequences.

Casual Fine Dining

Unless we’re talking about Tim Ho Wan or the man selling one of the best noodles in a hawker centre in Singapore, a Michelin Star can be intimidating.

Especially here in Europe where chefs who sport the award still usually come with food that’s a bit on the pricier side and plating that can make any diplomat’s wife jealous.

White cloths over the tables, several wine glasses, and cutlery that come in multiples.

While these are things that I also appreciate, Golvet is a place one could escape to when you’re in the mood for fine dining but not the pomp and pageantry that comes with it.

I don’t know about you but even with my job, I can only do it thrice a week tops. After that, I need a good old break at a casual place.

Golvet’s chef is sick of the stuffiness a restaurant of a certain calibre can bring to mind. Swanson wanted a place for people who would come in for top quality food without getting intimidated.

In true, Berliner fashion, it’s a place that encourages you to come as you are. Unless who you are is an axe-murderer. Maybe that’s fine too as long as you don’t tell anyone and you’re on your day off when you come.

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Members of the waitstaff are dressed comfortably but still – you know people who work there are professionals. But since this is Berlin, they’re also hip. The non-judging and smiling kind. There’s lots of room – about 90 seats – which basically invites everyone in. They also have a private room that can accommodate a bigger group in case you’re having your own party.

Golvet’s ‘Future’ Menu

While it’s possible to get dishes ala-carte, I would highly recommend trying Golvet’s menus that come in four and seven courses along with the wine pairings. The way the dishes come one by one building up like a glorious flavour crescendo is one of the best things about the whole experience.

We were served Golvet’s Future menu which consists of four courses. Before we got on it, however, we were served with dishes to get the palate ready for what’s to come.

A warm welcome

Light puff pastry with truffle mayo, a tapioca chip with raspberry caviar and sushi ginger, and a nacho with cheese cream holding the most delicate slice of a jalapeño. We were off to a good start.

The puff pastry was light, letting the truffle’s flavour take centre stage. The light crisp that came with the tapioca chip was such a great complement to the raspberry caviar. The cheese cream? Perfect pairing with the mild spice the jalapeño brought in.

Since one welcome dish was not enough, a savoury pannacotta in the most gorgeous colours arrived. The kohlrabi (cabbage turnip) and cashew nuts offered a distinct crunch to go with the refreshing notes of the dish.

While we wait, what would later become one of my favourite things from the restaurant was served. Salted caramel butter. Yep, you read that right. You’d think butter is already the best thing and it can’t get any better than the garlicky flavoured ones that became so popular a couple of years back. Well, apparently, it can.

Flavoured and whipped into a lighter, creamier version of it which made spreading a breeze, Golvet’s salted caramel butter is only available for consumption at the restaurant.

I thought about marching over to the kitchen to beg for a jar of it. Had to remind myself to maintain a bit of dignity since I was working that day.

The butter came with their own, soft sourdough bread and some radish. You all know what I went for, of course. #CarbsAreLife.

Appetiser

We began the actual menu with asparagus. If you’ve been to Germany during spring, you know that this is one of the things that can get Germans (and even expats who have lived here long enough) way more excited for Spring. Yes, that’s possible. Spargel has that superpower.

Swanson made the ubiquitous spargel even better by filling it with green tomatoes and tarragon. There’s also a tad of tabasco and Swedish bread for a bit of crisp. The curious green sauce was actually a basil hollandaise sprinkled with tomato dust. Fresh, green, delicious. Even for people who are not that into greens. “It’s how spring should taste like,” I told Ute in between bites.

The dish was paired with a glass of Weisser Hey 2018. A Pinot Bianco Riesling with a body that, when drank alone is pretty so-so but paired with the dish? It turns into a magical tonic that elevated the flavours.

Fish Course

A meaty carabinieri doused in a fine goulash sauce might just be my new favourite thing in the world. (Next to the butter I just mentioned) Cutting into that meat was almost as satisfying as tasting the flavours. I’ll let the photo do the talking in case you’re not convinced:

This was paired with a 1997 Geisenheim Rothenberg Riesling. A late harvest bottle, this dry wine has fruity notes and fine acidity which paired well with the meatiness of the carabinieri.

After this part of the meal, we were also served a palate cleanser in the form of a drink. Dill Aquavit mixed in with some Johnnie Walker, fennel, apricot, lemon, and a bit of sugar. It’s a stimulating drink with the dill Aquavit taking the reins, erasing the memory of the previous courses and getting you ready for the meal’s climax.

Meat course

A grilled entrecôte, perfectly cooked and seared on top to create the slightest crisp while keeping the meat underneath soft. Cutting into it releases more jus into the reduction poured right before we dug in. More asparagus?

Why, yes please. And no, we will never get tired of it. Mushroom cream and grass salad finish off the plate that looked ever so gorgeous and tasted even better. This course came with a glass of dry and fruity 2015 Hahn Pahlke Pinot Noir.

Pre-dessert

Because as we all know, you need a breather after a crescendo.

A small bowl of tofu and semolina came to help bring the adrenaline down.

It was, still, quite impressive.

With clementine and lime skin, the citrus aroma and the foam felt like air in one’s mouth. A great contrast to the coarseness of the semolina.

The dish wasn’t sweet – and that’s perfect. Its combination with the 2012 Királyudvar Tokaji Cuvee Patricia was pure elegance.

I love a good dessert wine and the honey notes and creaminess of the Királyudvar was enough to make me add an asterisk next to its name as I wrote on my notebook that day. That symbol simply means ‘buy bottle later’ – in case you’re wondering.

Dessert

Of course, we ended the meal on a sweet note. A dessert that’s not just perfect for Instagram but something my tastebuds thanked me for as well.

A bit of soda bread, whiskey, and cream of almond and hazelnut ice cream. A buttermilk doughnut topped with almonds and reduced soya sauce jelly. It’s a marriage of sweet and salty that makes you want to keep eating. It’s rich and creamy without getting too cloying.

We thought we were done but another plate came in. After all, one plate of dessert does seem a bit too mainstream. Thankfully, this one was rather small. My waistline was already giving up at this point but I charged it to the perils of my job and soldiered on. Just kidding. Do you think my mouth would let me stop after seeing chocolate? Aww, that’s cute.

A caramelised, chocolate parfait filled with vanilla cream. Mousse-y on top, hard on the edges, and soft on the inside. Pretty much like that boy you’ve had a crush on in high school. This, however, was much more delicious and will not disappoint you at any point in your life.

Service

I spent much of my life in Asia where hospitality and amazing service is part of the business culture. So my standards, I must say, are pretty high. ‘Service wasteland’ is a phrase thrown around about Berlin quite often. A lot of people travelling to this city have heard of horror stories – rude waitstaff, angry cashiers, store staff that are not that helpful. You name it.

I was given the same briefing before our move and in fact, I was recently disappointed by one of the people at Habel am Reichstag. This was such a shame as I enjoyed my previous visit. But that’s me digressing yet again as that’s for another post.

To be utterly fair, living in Berlin for two years now has led me to quite a number of restaurants that have friendly staff who also know their thing.

Golvet’s people, I must say, are exceptional. Friendly without being too in your face, the staff gives you the feeling that they’re actually happy that you’re there.

They talk about the menu the way you’d talk about your favourite child and they would chat with you if that’s your thing. It’s also quite an international team so if your Deutsch is nicht so gut, there’s no need to worry.

Why You Should Go to Golvet

Head to Golvet for that special dinner. For that anniversary date, to celebrate your dad’s nth golf tourney winnings, for your teenaged daughter’s birthday, or to celebrate your dog learning a new trick. When you want to treat your colleagues or impress your boss. It’s a place that can welcome any age.

Head to Golvet when you want a good drink or when you feel like treating yourself to a great dinner that you’ll be talking about with your foodie friends for weeks.

Go for the amazing view of Potsdamer Platz and the Berliner Philharmonie. Having a cocktail while gazing through the window on a warm evening is just pure perfection. I’m already making plans with friends for ladies’ night in a few weeks. Go because the food and the experience as a whole are worth it.

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Golvet Potsdamer Strasse 58, 10785 Berlin Open from Tuesdays to Saturdays, 19:00 till midnight Phone: 030 89064222 Click here to reserve a table Visit their website

**I was a guest at Golvet but that does not – in any way – affect my review and opinions expressed in this article.

Golvet: Berlin’s Come-As-You-Are Michelin-Star Restaurant As a walking contradiction myself, I felt pretty much at home the moment I stepped into…

#Berlin #Berlin Food #Food #Golvet #Restaurant

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tyleroakley-obsessed · 5 years

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Ed. Note: If you’re looking for healthy food in Memphis, contributor Stacey has started a list of places to eat healthy, with a focus on salads that aren’t boring, that are filling, and most importantly, delicious. This isn’t everywhere to get a great salad, of course. If you have favorites, please put them in the comments! I like to think of salads as nachos made with lettuce instead of chips. Doesn’t that sound nice? But really, I could – and should — eat a salad every day, and I almost always end up wracking my brain trying to remember who has a good one. Now I’ve made this lovely list of my tried-and-true go-to salads, so all of us to can refer to it as needed. Chicken Salad Salad at Edge Alley Edge Alley is one of my favorite places to get a salad. They have several good ones to choose from, they have awesome window seating and best of all, I get to have a second coffee of the day. (Carbonated cold brew FTW.) I really like the Shrimp Cobb (below) but lately the Chicken Salad Salad ($8) has been my go to. It’s a tad heartier and has great flavor. All of the salads are made with arugula so they don’t feel massive. Made with local chicken, mango, peanuts, tomato, onion, and radish, the Chicken Salad Salad is a winner. Also very important to note: You can add bacon, avocado and/or a fried egg to anything for $2 each. Read more about Edge Alley here. Gaspacho Salad at Maciel’s Look, I know it’s hard to bypass the taco menu at Maciel’s, but they have what is probably my very most favorite salad ever – the Gaspacho Salad ($7.75!!!). I really don’t understand the name as it has nothing to do with cold tomato soup, so just put that out of your mind. It’s a heaping portion of grilled steak, diced mango, chopped cilantro, tomatoes, onion, sliced avocado and shredded lettuce. It’s served with chipotle dressing and you can spice it up with one of the other house made sauces if you like. Ok, sure, the shredded lettuce is not providing the highest nutritional content a salad has ever offered, but it’s not a fried tortilla, right? And yes, the other salads at Maciel’s are pretty freaking good too. Read more about Maciel’s here. The Memphis Cobb at Carolina Watershed Pulled pork on a salad? Yes, please. According to the menu, the Memphis Cobb ($12.50) includes a nice serving of pulled pork, Carolina Watershed smoked applewood bacon, blue cheese crumbles, roasted cherry tomatoes, sweet onions and avocado. Our version also featured grilled corn, pickled onions, a hardboiled egg and a nice toast…your mileage may vary. Still a very solid choice. Be the Chef at Cheffie’s For those of you who like your salad the way you like it, then Cheffie’s is for you. (They have several signature salads to choose from if you don’t want to do the hard work of deciding too.) For $9.95 you can create your own masterpiece from a choice of greens (romaine, baby spinach, kale, or mixed greens), proteins (chicken, turkey, ham, roast beef, pimento cheese, tuna salad, egg salad, chicken salad), and more cheeses, fruit & veggie toppings, crunchies and dressings than I can list here. A basic bowl comes with one of everything, except toppings—you can choose up to four of those. There’s a small charge for double meat and any extras if you do not want to be constrained by any rules. The key at Cheffie’s, no matter what you get, is to let them CHOP IT ALL UP for you. It’s just somehow better that way. Shawerma Salad at Casablanca The Shawerma Salad ($10) is another one of my very most favorite salads, and I am amazed every time when I order it because it means I had the willpower to forgo the delicious falafel, hummus and pita. I do not pass up the tea though. I’m not completely crazy! Now, I do need to state for the record that there are two ways to get the Shawerma Salad. One is to just order it off the menu. The other way is to order a small Greek Salad ($5) and add lamb ($7). What’s the difference? The latter option gets you feta cheese and banana peppers. Both are key in my opinion and only the Greek has them. Lettuce, tomato, onion, black olives and cucumbers are on both. There’s also more meat options if you go with the Greek. It can be complicated, if you want it to be. Ha! Grille 901 (http://bit.ly/2F5fXSH) also has a fairly good approximation of this for $8.98 ($5.99 Greek Salad plus $1.99 for lamb) if you want a grab and go option, or something a little more casual. Get in the Chopper at City Silo Table + Pantry I want to eat EVERYTHING at City Silo. I love it so much. I wish it was in Midtown or Downtown. The Buffalo Tempeh and Sesame Cauliflower Bowl is my boyfriend, but sometimes I cheat on him with a salad. The Get in the Chopper ($11) is the most popular, and yes, it’s all chopped up and easy to eat. It features arugula, quinoa, sweet corn, cherry tomatoes, roasted pepitas, raisins, balsamic, pink salt, parmesan (if you want) and comes with cashew basil aioli. I add tempeh ($1.50), because where else can you add tempeh? You can also add avocado, egg, and/or chicken. Live it up! Memphis Belle at Tamp & Tap Tamp & Tap has overhauled their menu to give it a fresher, healthier feel. There are several new salads and The Memphis Belle ($9) makes a great lunch. The base is fresh spinach and the toppings are top notch –strawberries, feta, pickled onions, candied pecans, HALF an avocado, and in this case, grilled chicken (add $2). The chicken was served warm and gave the whole salad a really nourishing feel. The balsamic vinaigrette was the perfect final note. This seemingly simple salad will surprise you. This is also another great spot to sneak in a second coffee. Read more about Tamp & Tap. Beef Salad at Bhan Thai The Beef Salad ($11.25) at Bhan Thai hits all of the right notes and lights up your mouth. Tender filets of beef are doused in a spicy mixture of lime, onions, and roasted chili pepper sauce; garnished with fresh tomatoes and cucumbers; and served atop a bed of fresh greens. Simple and delicious and you don’t miss having rice. Read more about Bhan Thai. Portabella Salad at Central Barbecue For some it may seem blasphemous to go to Central and not get barbecue, but the salads at Central are worth a trip of their own, and they also provide an option for any vegetarians visiting Memphis who want to experience this local favorite restaurant. Central’s salads all build off of the basic House Salad ($5.25) which is romaine lettuce, carrots & red cabbage, served in a sun-dried tomato-basil tortilla bowl, topped with shredded colby-jack, tomatoes & pepperoncini peppers. If you want to add meat, it’s called a BBQ Chef Salad ($9.99). And if you want to add a portabella, and trust me, you do, it’s simply called the Portabella Salad ($7.35). Central grills the 7-8″ portabella mushrooms and marinates them in balsamic vinegar, olive oil & spices and makes them taste SO good. Grilled Salmon Nicoise at Majestic Grill If you are looking for a salad to fill you up, then the Grilled Salmon Nicoise ($11) is the ticket. A really nice serving of perfectly cooked salmon rests on a bed of greens and is surrounded by an amazing supporting cast – a hardboiled egg, artichoke hearts, black olives, green beans and tomatoes. Not surprisingly, this is one of many fine salads on the menu. You could spend a work week trying them all – the Majestic Cobb, The Seared Tuna, The Chophouse Salad, and The Old Post Office Waldorf are all just as worthy of their own starring role. Shrimp Salad at The Cove For a dive bar that specializes in oysters, the Cove has a pretty nice selection of salads. There’s the Classic Caesar, the Mermaid (a wedge), the Port (featuring a portabella mushroom) and my pick, the Shrimp Salad ($12). It’s basic, but the five large seasoned grilled shrimp are flavorful and not too filling. Placed atop romaine lettuce and decorated with grape tomatoes, goat cheese and purple onion, the whole thing is lightly tossed with house made garlic lemon vinaigrette and topped with croutons. Goes great with a nice can of Wiseacre or one of their signature cocktails. And gives you a great excuse (“You had a healthy dinner”) to order Not Wings or Stoner Pie later in the evening! Field Trip Greens at Lunchbox Eats I’m not going to lie. The Field Trip Greens Salad ($10) with avocado ($4) and fried tenders ($4) may be the most expensive salad I’ve ever eaten ($18). And, I’m hoping I went on a day that they accidentally only put the teeniest amount of chicken tenders on my salad (accident?) But, having said that, this salad has good bones. There are homemade pickles, a tasty corn muffin, grilled corn, roasted peppers, and fun crunchies. I say no avocado is worth $4, but advocate for a nice serving of tenders and absolutely get a giant tumbler of lemonade. Made fresh each day, it’ll put a smile on your face no matter what happens to your salad! Holly here. Stacey and I had a few more we wanted to add in… Make Your Own Salad at Pyro’s Pyro’s is a local chain that is all about fast and affordable. Most people know them for their fast pizzas that you build yourself by choosing proteins, veggies, and other toppings. But, I actually love them for their salads, which are similarly constructed to order. It it my number one go-to when I’m in a hurry and need something filling and healthy. I get a large salad topped with shredded Cajun chicken, marinated zucchini and peppers, sliced almonds, feta, broccoli, and poppy seed dressing on the side. (The photo here is a slightly different version, also Pyro’s bread is now served in little rolls rather than like what’s pictured.) Mama’s Real Greek Salad at Rendezvous Another salad from a barbecue restaurant?! Yep, I’m going to tell you the truth: the Greek salad from the Rendezvous is underrated. It’s colorful and fresh, with cucumbers, green peppers, tomatoes, olives, red onions, pepperoncinis, and feta, all tossed in some kind of magical Greek-seasoned vinaigrette. I’d eat it by itself, or with a side of brisket. Build Your Own Salad at Wild Beet Salad Co. View this post on Instagram A post shared by Wild Beet Salad Company (@wildbeetsaladco) on Dec 8, 2017 at 9:35am PST Wild Beet (originally known as Lettuce Eat) is a make-your-own salad place where you go down the line and have the attendants build you a delicious meal with the ingredients that you choose. They have a huge selection of options for proteins, including shrimp, quinoa, chicken, turkey, and more, plus just about every vegetable or other topping you can think of. Plus, this one from McEwen’s: View this post on Instagram Late lunch … but a good one! Jungle of Greens Salad with Seared Salmon at @mcewensmemphis ! One of my fav salads in town. #lunch #salad #wearememphisfood #salmon #eatseafood2xwk #healthy #yum A post shared by Jennifer Chandler (@cookwjennifer) on Dec 3, 2018 at 12:24pm PST Got more salads to add? Leave ’em in the comments. About The Author Stacey Greenberg is a freelance writer who lives in Cooper Young with her two teenaged sons. She’s a contributor to Thrillist.com, Edible Memphis, I Love Memphis, and Memphis Travel. She’s also the author of the award winning blog, Dining with Monkeys (diningwithmonkeys.com). A lifelong Memphian, she loves the fact that she’s never met a stranger here. Are you a home owner in Memphis, with a broken garage door? Call ASAP garage door today at 901-461-0385 or checkout http://bit.ly/1B5z3Pc

http://ilovememphisblog.com/2019/01/go-green-guide-to-the-best-salads-in-memphis/

#I Love Memphis

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josephkitchen0 · 6 years

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DIY Deli Faves: Best Tabouleh Recipe, Hummus, and More

What do hummus, pimiento cheese, chicken liver pate, and the best tabouleh recipe have in common? They’re all customer favorites at delis across America. They are expensive to buy but very economical to make. Learn just how easy it is to make deli-worthy foods in your own kitchen.

Sitti’s Hummus

Along with my mom’s best tabouleh recipe, my family’s hummus is legendary. I don’t think there’s a more popular deli item today than hummus. We scoop up the dip with flatbread.

Ingredients

1 can, 15 oz, chickpeas, drained

1 teaspoon minced garlic

1/4 cup lemon juice

3 tablespoons Tahini/sesame seed paste or more to taste

1 teaspoon ground cumin

1/4 cup plain yogurt

2-3 tablespoons olive oil, or to taste

Instructions

So easy! Just mash everything all together, either by hand or in a food processor. You can make it as chunky, or smooth, as you like.

Store in refrigerator up to two weeks.

Freeze up to two months. After thawing, I like to whip it up a little with a whisk.

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Hummus is Good for You!

Chickpeas are also known as garbanzo beans and Ceci beans. They’re a good source of iron, calcium, and fiber. Tahini is also known as sesame seed paste. It’s made of ground sesame seeds. Tahini is a low-glycemic food.

Tahini/Sesame Seed Paste

Hummus

Roasted Red Pepper Hummus

Lately, I’ve noticed delis are carrying new varieties of hummus. Here’s a popular one, with vibrant color thanks to the roasted red peppers.

Ingredients

1 can, 15 oz. chickpeas, drained

1 can, 15 oz. garbanzo beans, drained

1 teaspoon minced garlic

1/3 cup lemon juice

1/3 cup Tahini

1 red bell pepper, roasted and diced fine, about 3/4 cup

Sprig of fresh basil, minced or a few shakes of dry basil, to taste

Salt and cayenne to taste (optional)

Instructions

Just mash everything together, either by hand or in a food processor. You can make it as chunky, or smooth as you like.

Store in the refrigerator up to one week.

Roasted Red Pepper Hummus

Deli Style Pimiento Cheese

This recipe fills the bill for all those that like pimiento cheese a little chunky. Plain old saltines are the cracker of choice here.

Ingredients

8 oz. good quality extra sharp cheddar cheese, shredded

8 oz. cream cheese, room temperature

1/2 cup real mayonnaise

1/4 teaspoon granulated dry garlic powder

1/4 teaspoon onion powder

1/8 to 1/4 teaspoon ground cayenne pepper

4 oz. jar diced pimiento drained well

Salt to taste

Instructions

Put cheddar cheese, cream cheese, and mayonnaise into a mixing bowl and mix until blended.

Mix in garlic powder, onion powder, and ground cayenne pepper. When the mixture is combined well, add pimientos and blend.

Let sit at room temperature 10 minutes. Then taste and add more seasonings if you like.

Store, covered, in refrigerator up to two weeks.

Pimiento Cheese

Chicken Liver Pate

I had a Jewish colleague who told me the difference between chopped liver and liver pate is the cooking technique and the smoothness of the finished dish. Chicken livers are cooked thoroughly for chopped liver. For pate, they are seared on the outside but are still a bit pink inside.

Ingredients

1 pound chicken livers, trimmed and drained

2 shallots, thinly sliced

2 cloves garlic, peeled and smashed

1 bay leaf

1 sprig – 2”, fresh thyme or 1/2 teaspoon dried thyme leaves

1 cup chicken broth or water

Salt and pepper

8 oz. butter or to taste

Cognac, brandy, Madeira, or Port — Start with a tablespoon or so and go from there.

Instructions

Combine the livers, shallots, garlic, bay leaf, and thyme in a saucepan.

Pour in chicken broth. Bring to a simmer; cover and cook, stirring occasionally until the livers are almost done but still a bit pink inside.

Discard bay leaf and thyme stem.

Put everything into a food processor and process until coarsely pureed.

Drop in the butter and process until smooth.

Pour in cognac and process until well mixed.

The mixture will be loose, but firms up in the refrigerator.

Pour into crock, cover and refrigerate until firm.

Serve chilled with toasted baguettes.

Chicken Liver Pate

Paris Pate

When we were in France recently, a trip down the Seine was accompanied by a full course dinner, complete with a lovely, ethereal pate with a thin layer of fat on top.

I wanted to replicate this at home when I was making pate, so I poured a thin layer of cooled, melted butter on top of the pate before refrigerating. How do you say “yum” in French?

My Mother’s Best Tabouleh Recipe

Years ago, if you didn’t make your own tabouleh, you did without. Today, just about every deli has their own version. But homemade is not only so much better, my mom’s best tabouleh recipe makes a generous amount, and is far less expensive than its store-bought cousin.

Ingredients

1 cup bulghur cracked wheat, either fine (#1) grind or coarse (#2)

1-1/2 containers grape tomatoes, cut in half, or equivalent garden tomatoes

1 bunch green onions, white and green part, sliced thin

1/2 to 1 English cucumber, unpeeled, chopped

1 large bunch fresh parsley, leaves chopped

1 bell pepper, red or yellow, chopped

Radishes, chopped (optional, to taste)

Ground cumin to taste: start with 2 teaspoons

Couple 2″ sprigs each fresh basil and mint, chopped or 1 teaspoon each dried

Olive oil to taste – I like 2 to 3 tablespoons or so.

Fresh lemon juice to taste

Salt and pepper to taste

Instructions

Place wheat in a bowl and rinse under cool water. Leave about a quarter of an inch of water on top. Let sit until water is absorbed, about 30 minutes or so. When it has been reconstituted correctly, it will be chewy but not hard. Drain remaining liquid if any.

Mix vegetables together.

Add cumin and herbs and mix. Add bulghur and mix. Stir in oil and lemon juice. Taste for seasonings.

This is delicious served with a warm slab of no-knead artisan bread.

Tabouleh

Along with these favorites, delis across the country give you an idea of regional specialties. German community delis use generational recipes. They really know how to make hog head cheese. Go to any Pennsylvania Dutch or Amish deli, and you’ll see gallon jars of pickled eggs. I learned how to make pickled eggs with beet juice. These are beautiful and unusual on a deli tray.

Bulghur Wheat

CRACKED WHEAT VS BULGHUR WHEAT Cracked Wheat Raw wheat berries are simply milled into smaller pieces. Bulghur/Bulgur Wheat Wheat berries are parboiled, dried, and broken into pieces. Needs to be reconstituted for tabbouleh.

What deli favorites do you make at home?

DIY Deli Faves: Best Tabouleh Recipe, Hummus, and More was originally posted by All About Chickens

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foodgemsg · 6 years

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http://ift.tt/2EW25qN Read on our visit to Top 12 Places To Celebrate Chinese New Year 2018 Part I by FoodGem

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Chinese New Year is here again. This means that it’s time to feast on delicious and auspicious dishes for a prosperous year ahead and take a holiday over the long weekend. What do you look forward to indulging your favourite dishes in Chinese New Year? From poon choi, yusheng, suckling pig, golden fish, pineapple tarts to cookies, we’ve got you covered in this blog post. We have a list of the recommended restaurants here in Singapore, if you can’t decide where to eat, here’s what we enjoyed personally! The list below is not in chronological order.

Sky22, Courtyard by Marriott Singapore Novena

Helmed by Executive Chef John Chye, Sky22 in Courtyard Singapore Novena Marriott serves locally inspired and innovative dishes that aims to satisfy the most discerning palates. The Chinese New Year menu is culturally inspired and offers many alternatives, from sumptuous delicacies to all-time favourites like Singapore Laksa. You can expect lo hei, salad bar, cold sides, soups, cold cuts, cheese, dressings to desserts. Enjoy exclusive dinner buffet selection from seafood on the ice including poached prawns, crayfish, mussels. mains including red wine braised beef cheeks, pan-seared sea bass with sambal olek to all-time favourite Singapore Laksa Station. The buffet spread comes with a complimentary prosperity lo hei platter with a minimum of two diners.

Chinese New Year Buffet from 5 February to 2 March 2018.

Lunch: 12PM to 2.30PM Adult at S$38++ per pax | Child (age 6-12) at S$19++.

Dinner: 6PM – 10PM Adult at S$48++ per pax | Cchild (age 6-12) at S$24++.

* This menu should only be used as a guide to daily offerings. The Chef reserves the right to make changes to the menu, depending on freshness and availability of ingredients.

How to go Sky22, Courtyard by Marriott Singapore Novena

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99 Irrawaddy Road, Level 22 Singapore 329568

Contact: +65 6378 2040

Email: [email protected]

Elemen

Dedicated to promoting natural and meat-free lifestyles, Elemen is a favourite among both our vegetarian and carnivorous friends with its innovative recipes. This Chinese New Year, they have launched a curated 8-course menu which promises a light and healthy reunion dinner. Here are some of our favourites from the menu:

Replacing the common salmon sashimi with Konnyaku, their Prosperity Truffle Yu Sheng might be easily one of the best Yu Sheng I had. Fresh vegetables elevated with the light fragrance of the truffle, the Yu Sheng was pleasant on the palate and not cloying.

Boiled for hours in a coconut shell along with the fresh coconut juice, the 5 Elements Soup is light and sweet. Along with the healthy ingredients, the coconut flesh can be easily scooped and eaten along with the comforting bowl of soup.

Akin to its bright red appearance, the Firecracker Nest is one smoking hot dish that captured all our hearts that night. Deep-fried monkey head mushrooms in a spicy red coating. There is nothing more addictive than these crunchy red bites. The texture was so similar to chicken that it blew my mind. Blind-folded and you will think you are devouring KFC spicy popcorn chicken.

To end off the meal, the tangy and sweet Strawberry w/ Plum Sauce drink is not only beautiful but also refreshing. A modern approach to a traditional favourite – Bubur Pulut Hitam, Elemen has nailed this delicious humble dessert and we are left craving for more.

Chinese New Year Menu (Meatfree) from 12 February to 02 March 2018, you can enjoy their Prosper-licious 8-course Menu at S$108.80++ (2 pax) or S$208.80++ (4 pax). Savour these dishes and kickstart your Chinese New Year on a healthy note!

How to go Elemen

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1 Maritime Square #02-85, Singapore 099253

Contact: +65 6904 9568

Xin Cuisine Chinese Restaurant at Holiday Inn Singapore Atrium

Heralding the year of the Dog with 8 special menus from Xin Cuisine Chinese Restaurant. Celebrate Lunar New Year with an auspicious reunion spread that features abundant feast and festive treats.

Diners can toss to a year of prosperity and good health with the new Salmon Yusheng with Fish Skin and Passion Fruit Yogurt Dressing (S$78 small, S$98 large). The obligatory Prosperity Yu Sheng filled with crunchy slithers of deep-fried fish skin in a healthy passion fruit yoghurt dressing that pretty much completes this Lunar New year tradition.

Xin Cuisine’s range of treasure pots that feature premium ingredients delicately and painstakingly prepared by Executive Chinese Chef Chan Shun Wong and his team of master chefs. Xin’s Signature Traditional Treasure Pot is packed with layers and layers of indulgent ingredients; 14-headed Whole Abalone, Scallops, Prawns, Dried Oyster, Soya Chicken, Roast Duck, Roast Pork, Pork Rind, Fish Ball, Dried Bean Curd Skin, Ling Zhi Mushroom, Lotus Root, Baby Corn, Flower Mushroom, Black Moss, Baby Chinese Cabbage and Radish. Just like a treasure cove, allowing everyone to unveil layers of goodness together.

Xin’s Signature Traditional Treasure Pot at S$248 onwards. Available for dine-in or takeaway.

8 Special Menu available from 12 January to 3 March 2018.

Simple yet comforting of having lunch celebrations with your family and friends. These dim sums are handcrafted by Chef Cheung Kin Nam. Some of the masterpieces which include Steamed Pork Dumplings with Truffle, Pan-fried morel mushroom and pork paste bun and deep fried crab claw dumpling with fish roe.

Lunar New Year Dim Sums (Lunch only) at S$21 per serving.

Made with real durian flesh, the right amount of durian to impart fragrance and taste without overpowering the dish.

D24 Durian Nian Gao at S$58 per box.

Lunar New Year takeaways are available now until 2 Mar 2018.

Available until 2 March 2018, order online now and receive up to 20% off!

How to go Xin Cuisine Chinese Restaurant at Holiday Inn Singapore Atrium

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317 Outram Rd, Holiday Inn Atrium, 169075

Contact: +65 6733 0188

Email: [email protected]

Royale at Mercure Singapore Bugis

More than 40 festive dishes available at the buffet spread. Some of the festive dishes including DIY Prosperity Yu Sheng, Chili Crab with Mantou, Hong Kong Style Waxed Meat Rice wrapped in Lotus leaf, Assorted Sashimi, Sautéed Scallop and Asparagus in X.O Sauce, Peanut Butter Supreme Layer Cake. Having a buffet is always a good dining option when you want to try a bit of everything.

Exclusive on Lunar New Year’s Eve & Day, enjoy festive delights including Roasted Suckling Piglet, Crispy Pork Belly and Assorted Tempura. The whole suckling piglet is roasted into golden crispy.

It’s hard to say no when it comes to chilli crab. The sauce pairs beautifully with deep-fried Chinese mantou. The mantou sops up the scrumptious and tangy and sweet flavours sauce. Do note that the chilli crab sauce is mild-spicy.

Featuring my favourite dish from the Chinese New Year buffet spread; Sautéed Scallop and Asparagus in X.O Sauce. Simply loves the umami flavour in scallops and stir-fried with XO sauce, the whole dish is enriched with a kick of hot and sophisticated flavours that will surely make every taste bud dance.

Lunar New Year Festive Buffet from 9 February to 2 March 2018.

S$58++ (Adult) S$29++ (Child 6-12 years)

S$68++ for free flow juices & soft drinks

S$88++ for free flow wines & beer

Children under 6 years dine free

Lunar New Year Eve & Day Buffet for 15 & 16 February 2018.

S$68++ (Adult) / S$34++ (Child 6-12 years)

S$78++ for free flow juices & soft drinks

S$98++ for free flow wines & beer

Children under 6 years dine free

How to go Royale at Mercure Singapore Bugis

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Mercure Bugis, 122 Middle Rd, Level 3 Singapore 188973

Contact: +65 6521 6030

Email: [email protected]

Ginger at PARKROYAL Beach Road

Loved by many for its fresh crustacean buffet, Ginger at PARKROYAL has recently introduced their Sea-Fruits Mania buffet spread in an attempt to tingle our taste buds. Featuring endless servings of the crowd-favourite Mentaiko Lobster, this is truly the feast of a lifetime.

Fresh lobsters are covered in mayonnaise and creamy mentaiko sauce; and blow-torched to a beautiful char. One thing to note though, the richness of the Mentaiko Lobster might be albeit too overwhelming after the second and third helpings.

Savour your heart’s content with their signature crabs served in three styles – Black Pepper Crab, Chilli Crab and Steamed Crab with Sliced Aged Coconut. Don’t forget to soak the mantou bun into the different sauces!

An unusual twist on the classic Goreng Pisang, a strawberry is deep-fried in place of banana, and served with vanilla sauce. Delicious crunchy coating with a warm and gooey centre, the deep-fried strawberries might not appeal to everyone’s palate but is interesting enough to warrant a try.

Exclusively for FoodGem’s readers, you will get a special price of S$54.50++ per adult (U.P S$68++) when you quote “Ginger-Lobsters” upon making your reservation. It will be available from now until 4 February on Fridays (dinner), Saturday and Sunday (lunch and dinner).

How to go Ginger at PARKROYAL Beach Road

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7500A Beach Road, Level 1, 199591

Contact: +65 6505 5710

Email: [email protected]

Peony Jade at Keppel Club – Michelin Bib Gourmand

Usher in the auspicious Year of the Dog with an exquisite Michelin Bib Gourmand-crowned dining experience at Peony Jade at Keppel Club. Restaurant jazzes festive up a notch with their regular dining repertoire, festive takeaway and handcrafted festive pastries.

‘Prosperity & Smooth Sailing’ with 18 Premium Ingredients Poon Choi.

1. 8-head Australian whole abalones 2. 1/2 roast goose 3. A whole pork knuckle 4. Golden oysters 5. Roast pork 6. South African spiked sea cucumber 7. Whole scallops 8. Pork tendons 9. Fatt choy 10. Fish maw 11. King-sized prawns 12. Shiitake mushrooms 13. Sea-grouper fish dace 14. Dried conpoy 15. Taro 16. Beancurd skin 17. Radish 18. Broccoli

And enjoy five prosperity blessings with every takeaway pot of poon choi including Norwegian Salmon Sashimi Yusheng with organic radish & golden roe, bird’s nest & premier fish maw stuffed with minced prawn in a rich chicken consommé and more!

Standard Premium Pot Package at S$518.88 NETT (serves 6, enjoy 30% off on the second pot) Large Premium Pot Package at S$748.88 NETT (serves 8-10, enjoy 50% off on the second pot)

The plate of sticky and caramelized roasted char siu marries the deep-fried Australian oyster. Enjoyed the crispy crust crackling, our mouth is filled with the appetising home-blended vinegar and nostrils fill with the smell of a salty ocean breeze.

Priced at S$48.88++ (minimum of 3 guests is required), and is available for dine-in only at Peony Jade @ Keppel Club. A 1-day advance order is required.

“Reaping Prosperity’ Deep-fried Australian Fresh Oysters-on-shell with Jinhua Ham infused with Cha-siu.

The traditional nian gao is popular during Chinese New Year but this year I stumbled upon a MAO SHAN WANG Durian Layered Nian Gao. The durian nian gao is layered one on top of another that symbolise of raising oneself taller in each coming year. The texture of mao shan wang nian gao was rich and creamy and ended with a bitter-sweet note on the palate. Honestly, I am not a fan of nian gao, but I do enjoy this durian nian gao.

Peony Jade’s Signature ‘The Steps to HUAT! HUAT!’ Gift Set. Prosperity Gold Bar 100% Pure Black Gold Mao Shan Wang Durian Layered Nian Gao at S$118.88 nett per order, serves 8-10 guests.

I’m getting excited ’cause there are 8 new types of cookies this year including Almond Hazelnut Butter Cookies (featured), Sambal Chilli Bak Kwa (featured), Champagne Raisins Cookies and also Walnut Cookies in limited quantities. These Nyonya cookies are homemade and each cookie has a very nice buttery flavoured bite! Another must-have for Chinese New Year will be Peony Jade��s Bestseller Nyonya Coconut Rich Love Letters. Each piece of love letter rolled crepes were very crispy and paper-thin with a fragrant eggy taste. The cookies smell amazing and make me want to eat them before this shot. Grab yours before it’s sold out!

Priced at S$32.88 per jar.

Traditional New Year Homemade Prosperity Nyonya Cookies are available from now to 14 Feb 2018.

How to go Peony Jade @ Keppel Club – Michelin Bib Gourmand

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10 Bukit Chermin Rd, M Level, 109918

Contact: +65 6276 9138

Email: [email protected]

This post is contributed by Rachel and Yi Xuan.

The post Top 12 Places To Celebrate Chinese New Year 2018 Part I appeared first on foodgem: Food & Travel.

#Top 12 Places To Celebrate Chinese New Year 2018 Part I #Food #FoodPorn #FoodGem #AsianFood

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tottblog · 7 years

Text

I guess the loss may have troubled me more than it initially did. A couple of hours later and I was feeling a bit uneasy. I was hungry, tired, and I think a bit frustrated. I don’t think I was as upset with myself as I was confused, trying to figure out why this trait had leeched on to me and how to tackle it. One of the judge’s closing remarks was, “Petty Officer Flowers, time management.” I bit my lip and nodded my head in acknowledgement, my head flooded with the voices of everyone that I have ever worked with shouting, ” I tried to tell you.” And it didn’t feel good. I’ve never ignored these voices, well most of them, but them “telling me” hasn’t yet provided a solid solution. In scenarios other than the time crunch of Chopped, I’ve learned to cope with my weakness through planning all the details, starting earlier, or simplifying production; but these are luxuries not provided in the mystery basket or the pantry. You have half an hour or less to plan, prepare, and plate each dish with little time for adjustment or repair.

Anyway, here’s how it went down.

Competitors

Huy Pham, USS Blue Ridge (LCC19)

Laurentino, USS Benfold

Juan Castilloadame, Commander Seventh Fleet

Appetizer Round

Mystery Ingredients

Scallops

Pickled Beets

Habanero Pepper

Mixed Nuts

Beets are one of my favorites, even if they come out of a jar. I thought classical and went for a salad, on spinach, with sliced tangerines and beets, crushed nuts and shaved cheese with and a spicy habanero yogurt-nut dressing and mixed nut crusted, beet marinated scallops. I didn’t want to cook my scallops to early. I was aiming for a quick and blazing hot unilateral sear.

Instead of the screaming sizzle of the scallops hitting the grill, someone had turned down the heat leaving me to hear nothing but “10, 9, 8….!” As the numbers fell of the clock, I was flinging scallops from the grill to the plates behind me. BUZZZ!

Presentation

The buzzer goes off, my hands go up, and I exit to the judging table knowing this was over. I couldn’t think of a way to sell what I knew was a messy, undercooked if not bare plate.

The plates descending to the table had more scallops than I remember plating though. I was caught off guard and now a little uncomfortable. Organizers were uninterested in any questions I had to ask.

Huy Pham was chopped. Judges wanted to see more creativity

Entrée Round

Laurentino, USS Benfold

Juan Castilloadame, Commander Seventh Fleet

Mystery Ingredients

Pork Belly

Arborio Rice

Tamarind Candies

Horseradish Sauce

Shaken by the ticking hands on the clock, my mission was to keep it simple and just get the food on the plate. The focus was basic flavor, proper technique, and a clean plate.

First thoughts:

Pork Belly. I’d never worked with pork belly but had seen it plenty of times, most commonly in Asian dishes. In line with what I knew I wanted to cut it small to ensure it cooked quickly enough. I wanted it too cook slowly to soften it and sorta melt the fat yet have a crisp, sticky texture. I marinated it in molasses, soy sauce, the horse radish, and tamarind “brine” (I’ll explain in a bit). Into the oven at about 300F till about 7 minutes remaining and would finish on the grill. I reserved some of the skin, cut it into strips and fried for a crunchy garnish.

Arborio Rice. Obviously risotto. And for that reason I wanted to go another direction but I didn’t. In fact the first thing I did was reconstitute a chicken base in boiling water, parch the rice grains (simply toast the grains in oil, trying to coat them in the oil). I then added the broth to the rice as i stirred with some thyme, salt and pepper while I tried to do everything else, giving it more attention while the pork was in the oven. I cooked some broccoli in the broth to make sure I had a vegetable on the plate. I finished with a bit of butter.

Tamarind. The first thing I did was put the knife to the candies to check for seeds. It would determine how much I could do with it. Sure enough, it had seeds. I grabbed some hot water (I should’ve used some other hot liquid like broth or tea or juice) and soaked the tamarind to extract its flavor. I used the liquid in the pork marinade and I think I poured a bit in the broth. I cut some of the tamarind off the seed but in the end didn’t use it. But I did rub the salty sugar crystals off the candy onto the risotto.

Horseradish Sauce. Keep it simple right? Horseradish is spicy; its tangy. Horseradish happens to be in someway related to mustard. Mustard complements pork. Easy. I threw a bit in the marinade and that was all.

Plating. My pork was out. Now sitting on the grill. I covered it because I was nervous it wouldn’t finish. Should I have cut it smaller? I cooked the marinade and poured it on the base of my plate. It was looser than I would have liked but its flavor was great. Next the risotto took the center. It could have been creamier but I thought I didn’t stir it enough to release that starch. But it was cooked. The broccoli shot out from alternating sides like Cupid’s arrows. Shredded cabbage lay in a nest atop the risotto. Falling from the center of the risotto were the cubes of pork. I sprinkled the crispy pork skin on top. Looked around. Time still ticking but m plates were done. Whew!

Presentation.

“Petty Officer Castillo, wha’d you do?” He too prepared a risotto! (That’s why I didn’t wanna make one.) Anyway, his was a horseradish risotto. And he did the one thing I forgot to do. He added cream to his risotto. Risotto is commonly finished with cream to provide that rich- well- creamy finish… along with wine and parmesan- but that’s beyond the point. He fried his pork belly and put a streak of horseradish alongside the risotto for judges to add as desired. Upon tasting, the judges felt they were missing something, but they couldn’t quite put their finger on it.

As for my plate, they loved its flavor and presentation, thankful for the addition of the vegetables, to which the dish owed “depth and color”. Their critique was that the pork was undercooked. Agh!

The last dish presented during the round, presented by Petty Officer Laurentino was thinly sliced pork belly (genius) grilled with a horseradish-tamarind sauce served with boiled arborio rice and sliced pineapples. The judges didn’t mind the dish but weren’t impressed. They felt he had potential for so much more than what was offered. Chopped

Dessert Round

Juan Castilloadame, Commander Seventh Fleet

Mystery Ingredients

Egg Nog

Cottage Cheese

Grapefruit

Honey

Honestly, the ingredients had thrown me for a loop. No ingredient really suggested a direction. I planned to make grapefruit caramel with the grapefruit and hone. Caramel, usually, isn’t as harder as most people imagine. The way I usually approach it is combining the sugar with enough water to dissolve it, bring it to a simmer and watch it boil as the sugars complex flavor is developed and intensified. when its done, a nub of butter and cream ad a nice velvety feel. And a balancing splash of something sour is welcome. I would simply plug the egg nog and grapefruit into the equation, eggnog being the cream, grapefruit being the sour. But now what do I do with the cottage cheese.

Was the eggnog thick enough to whip into whipped cream? Should I try to demonstrate some sort of baking technique? Oooh! How about bread pudding? Nah, to typical. And I thought I heard Castillo ask for the bread. (He hadn’t.)

I set out to make a cake. Some butter, sugar, eggs, flour, eggnog, cottage cheese, baking powder- I think; I’m not sure it ever made it in there. When the cake came out it didn’t appear to rise. I thought it was because of how big the pan was, but it had a texture that didn’t feel like…rise. While it was in the oven, I had the bright idea to make an eggnog pudding- another one of those ratios running through my head. It came out well though.

I cut the cake into small lozenge, or diamond shapes and threw them on the grill with butter, hoping to toast and brown them. In the end what I ended up with was a bowl of delicious yellow pudding, surrounded by pieces of yellow cake (I called them financiers hoping to win favor with the judges) and splashes of a grapefruit sauce. It was monotonous and I wasn’t so sure. I did too much.

Castillo had turned out these puff pastry pinwheels, surrounding grapefruit, jam, and chocolate chip center. The eggnog and cottage cheese had found there way to an icing, which he drizzled over the top. I believe he played it smart.

Nonetheless, I hoped the risks I had taken playing in the scratch-made world of baking would payoff, especially considering how much they seemed to like the pudding. “Is this what you had envisioned when you opened the basket?” They’d asked. And no. No it wasn’t.

I don’t remember much of the conversation Castillo and I had while we were awaiting the results. We were called to return to the judges table. I swooped low enough to sniff the plate lid as though I could tell whose dish was beneath it.

The Champ is here!

#YokoChopped: Making the Cut? I guess the loss may have troubled me more than it initially did. A couple of hours later and I was feeling a bit uneasy.

0 notes

foodgemsg · 6 years

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http://ift.tt/2yFLZwV Read on our visit to 10 Restaurants To Visit This Christmas! by FoodGem

Media Reviews

With Christmas just around the corner, Food Gem Team had gathered all the delicious Christmas food ideas. From delicious roasts to gorgeous log cake and desserts to often forgotten meat-free festive set, our Christmas selection of the best Christmas feasts will keep you occupied this Christmas! The list below is not in chronological order.

1. Bakerzin

Bakerzin is launching its festive shop early for the benefit of shoppers who love to Christmas shop early in the year. Available from 16th November 2017, pamper your family and friends with Bakerzin Christmas de la Perfecto Takeaway Menu (Gochujang Capon Chicken, Savoury King’s Bread Sausage and Cheese, Coconut Passion Yule Log Cake). A Christmas party is never complete without roast chicken. My first impression of the past Christmas roasted chicken was dry and lack of flavour. Gochujang Capon Chicken has changed my impression of Christmas roasted chicken. It was tender, including the chicken breast as they were roasted at controlled temperature. Marinated overnight and the stuffing in the capon is filled with minced chicken, herbs and spices. I think it was done up pretty good with the flavours inside out. It is served with Gochujang sauce with spice and herbs flavour and raisin sauce with sweet and earthy flavour. Chicken’s meat mild taste makes it complement to the sauces.

An interesting Asian remix of the King’s Bread. The King’s bread has turned the ordinary homemade healthy grains bread from simple to savoury with chicken sausage, cheddar cheese, tomatoes and chilli padi. The soft and moist bread bite with addictive cheddar cheese and savoury chicken sausage, not forgetting the cheesy crusted top. The chilli padi gives a spicy sensation this Christmas; great for chilli lovers.

These ready-to-heat dishes are convenient; basically, warm it up before serving and get ready to party with the Christmas feast!

Gochujang Capon Chicken at S$46, Approx. 1.8kg after baked (contains nuts). Savoury King’s Bread Sausage and Cheese (Chilli Spice) at S$24, Approx. 1kg (contains nuts). Coconut Passion Yule Log at S$62, Approx. 800g.

Where to buy? Bakerzin and Nom La La Online: www.bakerzin.com Outlets: Maju Avenue, United Square, Tai Seng, Vivo City, Garden by the Bay, Nom La La Bakerzin (Collection not applicable)

2. Brotzeit

German Christmas Market Magic at Brotzeit comes early has everything in store for Christmas! From Christmas platter to mulled wine to Weltenburger beer to a wooden hut-like pushcart with handcrafted snacks goodies. The Christmas Platter comes with oven-roasted pork roulade, braised veal shank, venison sausages, veal sausages and Brotzeit’s Signature crispy oven-roasted pork knuckle. A special mention of pork roulade; tender meat with a wonderful crispy crackling crust was one of my favourite dishes that night!

Christmas Platter at S$138++.

December is the best time of year for indulging in dessert. The Christmas Dessert Medley is filled with toasty apple strudel, chocolate cake, and gingerbread-infused crème brûlée. The classic apple strudel of warm crunchy apples bites stuffed inside a flaky dough. A different creme brulee that was flavoured with cinnamon. And not forgetting the all-time favourite bittersweet chocolate cake, leaving the centre molten.

Christmas Dessert Medley at S$29++.

Where to go? Brotzeit 1 Harbourfront Walk, #01-149, VivoCity, 098585

3. Elemen

What does a eat clean day looks like? Plain salad or plain porridge? Nahhh, I had an 8-course feast with these meat-free food. What I had in my 8 course meat-free meal; The Elemen Apptiser, Cream of Tortilla Soup, Black Truffle Pizza, Radish Cake in White Sauce, Butterfly Pea with Sea Salt Cheese Cream, Coconut Beancurd with Gelato, Dragon Fruit Salad and Apple Cider. I was totally amazed by the food styling and taste. Honestly, it was amazing good, definitely one of the better vegetarian restaurants that I’ve been to. The Black Truffle Pizza was unanimously declared as one of our favourites! There’s just something about the simple taste combination of vegetarian cheese and truffle that was both unique and unexpectedly delicious. Another favourite dish would be Radish Cake in White Sauce. The savoury creamy sauce coats the radish cake exceptionally well.

8-course menu at S$42.80++.

Where to dine? Elemen 9 Raffles Blvd, #01-75A/76 Millenia Walk, 039596

4. Ginett

Get ready for massive loads of fizzy Citrus Fiesta now till 2nd Jan 2018, crafted by Chef De Cuisine Sylvain Royer and team. Intended to purge and adjust the sensitivity of taste before the merriments, the Citrus Fiesta menu gives a genuinely necessary lift to your wellbeing. Menu highlights include appetiser Burrata Cheese, mixed Citrus garnish with a green salad (S$32++), Salmon Celeriac Salad with bloody orange and passion fruit coulis (S$30++), Charcoal Grilled wagyu T-bone (500g), Pan-Seared Scallops with pomelos salad and mashed potato (S$36++), and handcrafted dessert Citrus Lemon Tart (S$12++). The new Burrata Cheese has a nice mixed citrus and the green salad. The cheese flavour is so delicate that any added tastes risk overwhelming it. The smoky charcoal grilled wagyu T-bone (S$80++) aroma curling up from the steak makes me practically tipsy. As it happens, I was having grilled wagyu steak. The wagyu T-bone steak was grilled to perfection with a nice explosion of juices in the mouth and a nice separation of fats and meat. It doesn’t come with many seasonings except salt and pepper. Simple but well-executed steak. One of the top picks would be Pan-Seared Scallops with pomelos salad and mashed potato. The soft chewy scallops have a rich, ocean sweet taste with a lean, firm texture. Alongside with the mash potatoes that is slightly burnt with the char taste. The meal incomplete without handcrafted dessert Citrus Lemon Tart. The light lemon tart topped with domes of meringues was torched to a spritely finish with a simple but a perfect end to any meal. Complementing the dishes are 4 special Ginett bar concoctions; the Gin Fizz, the Grapefruit Sour, the Sangria and the Orange Lemon mocktail.

Where to dine? Ginett Restaurant & Wine Bar 200 Middle Road, 188980

5. Ollella

These beautiful French pastry will make you want to pack everything home! Congratulation to their second outlet at Takashimaya Basement Food Hall. Besides my all-time favourite Signature airy crisp choux, there are a couple of new creations including salted caramel, popcorn-flavoured Chouquettes, Strawberry Champagne Choux and their very first Advent Calendar Goodie Box which comes with a surprise treat everyday for 12 days. I think it’s a pretty sweet surprise for your loved ones. I can’t resist these adorable Santa Belly Mousse Cake, Vanilla Yuzu Snowman and Banana Caramel Reindeer. Do you know that these three flavours in small sizes are equivalent to one slice of cake. Now, it gives me more reasons to indulge in these cuties! I have tried Banana Caramel Reindeer; it was very moist, tender and chock full of banana flavour with a gentle sweetness. These bite-size macarons come in flavours like vanilla, rose, pandan, yoghurt, cassis, mango, strawberry and chocolate. They were simply too addictive! Once you pop, you can’t stop. There was no sweet aftertaste, and it doesn’t make you want to drink water. Pssst, you can also get the cute macaron case from Ollella!

Promotion from 24 Nov to 24 Dec 2017: Spend S$70 or more at Takashimaya and receive 1 large jar (200g) of cookies of your choice (worth S$22) FREE.

Where to buy? Ollella Takashimaya B2 Food Hall Online shop at http://ift.tt/2hsOWdp

6. Mercure Bugis

Try these traditional Asian flavours and enjoy your favourite main buffet dishes for the holidays, at Royale Restaurant. One of the Signature Asian flavours is the roasted nyonya turkey with homemade chilli sauce. The turkey is marinated with 7 types of Peranakan spices and impart the flavour of the spices into the meat. And also the laksa that had a rich and flavourful broth that makes you crave for a second serving. A meal is not complete without a dessert. There are over 10 varieties to choose from Pandan Crème Brulee, cempadak meringue tart, santa red velvet and snow angel vanilla cupcakes, durian puree with vanilla mousse and my favourite New York Chocolate Cheese Cake.

Festive Buffet (Lunch/Dinner) from S$48++.

Where to dine? ROYALE Restaurant, Level 3 Mercure Singapore Bugis 122 Middle Road Singapore 188973

7.Song Of India

The only Michelin star Indian restaurant in Southeast Asia, The Song of India introduces a series of limited edition festive hampers, takeaway Christmas feasts and restaurant set menus. You can expect Whole Tandoori Turkey Stuffed with Morel Briyani (S$136++), Whole Tandoori Capon with Morel Briyani (S$68++), Kashmiri Wazwan Slow-Roasted and Smoked Baby Leg of Lamb (S$126++). Tandoori turkey is moist and tender and perfect with delicious briyani. Briyani is flavoursome and we can’t stop shovelling it all in. These festive dishes are specially created by Executive Chef Manjunath Mural.

Where to dine? The Song Of India 33 Scotts Road, 228226

8. Swissotel Merchant Court

Get all your Christmas cravings satisfied at Ellenborough Market Café. Enjoy the festive flavours of Pumpkin Soup with Crabmeat, Oxtail Stew, Honey Baked Ham with Pineapple Glace, Roasted Turkey Breast with Cranberry Sauce and Turkey Jus, and traditional Christmas sweet treats like Christmas Stollen and Strawberry Yoghurt Yule Log. One of my favourite festive dishes will be oxtail stew! It is stewed for 6 hours with red wine. The flavour is undoubtedly beefy with an unbeatable flavoursome richness of the stew.

Lunch Buffet (Mondays to Sundays, PH & Eve of): S$58++ per adult and S$29++ per child Dinner Buffet (Mondays to Thursdays): S$68++ per adult and S$34 per child Dinner Buffet (Fridays to Sundays, PH & Eve of): S$74++ per adult and S$37++ per child

Available till end of 31 Dec 2017.

Where to dine? Swissotel Merchant Court Singapore 20 Merchant Rd, 058281

9. TOBY’S The Dessert Asylum

This Christmas, Toby’s the Dessert Asylum has launched a Christmas Platter – a Meaty Affair (S$69) for all the meat lovers out there. A couple of favourites from this platter had to be the juicy chicken and pork Bratwurst Sausages, and the sweet, tender BBQ Baby Ribs that fell right off the bone. Other meaty delights include the Beef Patty that is bursting with cheese, Roasted Chicken, Honey Baked Ham and Crispy Skin Roasted Pork. What’s more, it comes with a generous portion of baby potatoes and salad, 2 soups of the day and 2 Xmas soda drinks. Not only is this platter delicious and perfect for the season, but it is also value for money. Feel free to add on sides like Baked Cheesy Rice, Taco Fries, Penne Pasta, Garden Salad, Mash Potato, Sweet Corn and Garlic Focaccia at S$2.90 each. I highly recommend the mashed potato as it was buttery and so addictive.

-Reviewed by Vanessa.

Where to dine? Toby’s The Dessert Asylum 8 Boon Lay Way, #01-35, Tradehub21, 609964

10. Yum Cha

Don’t you agree that cute food always pleasing to the eyes and camera? Besides the traditional paste like lotus, you can also expect flavours like matcha, red bean, matcha, sesame and more! Always having fun sharing these cute baos with my fellow foodies.

Little Twin Piglets and Panda Bao at S$1.90 each.

Do you want to build a snowman and eat? These dim sum elves were carefully handcrafted by the dim sum chef. Spot the fine details right down to wrapping and twisting the scarves. Get to try 2 different flavours in a snowman; sweet red bean paste at the top and lotus paste at the bottom. Taste-wise, the dough was slightly thicker than the usual to mould the shape of these snowman bao. But the fillings were good!

Snowman bao at S$3.80++ each.

Thou these are not the cutest, but it’s one of my favourite dim sum of the day! A smooth and creamy flow of salted egg yolk goodness.

Salted egg custard bun at S$4.50++ (3 pieces).

Where to dine? Yum Cha Express Kiosk, Chinatown and Changi outlet, Yum Cha Express Delivery

The post 10 Restaurants To Visit This Christmas! appeared first on foodgem: Food & Travel.

#10 Restaurants To Visit This Christmas!#Food #FoodPorn #FoodGem #AsianFood

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tottblog · 7 years

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I missed it! Well sort of. I left you a message on Christmas Eve. If you haven’t seen it I should remind you that 2016 was a busy year in which some terrific and some terrible things occurred. This year proves to be just as busy so far. Between some activities at work and moving in to my new place, I’m battling for posting time.

Nonetheless, after I wished you a Happy New Year, I headed to Yokohoma where something was bound to be happening. Culture shock: that wasn’t quite the case. There were some countdown events happening at select restaurants and hotels but it wasn’t as electric as I imagined, especially when compared to the States. For the Japanese, the new year (shogatsu) is widely a family holiday. Work comes to a halt (The shops on my street were closed for the first half of the week). Homes are cleaned and refreshed. And the ending year is celebrated with bonenkai (forgetting the year parties). For me, this means a quieter New Year’s Eve.

But no matter the holiday, food is always an appropriate celebration. I ventured to Tsukada Farm not too far from Yokohoma Station. I ventured up a set of stairs and was greeted by the hostess who was standing in the entrance. She offered the kind of greeting that makes you think twice about walking away. Nonetheless, I continued down the hallway to examine the other offerings, only to return to Tsukada Farm. Tsukada Farm is something of a farm to table izakaya- the Japanese pub, or even “gastropub”; they’re take on small plates. Tsukada has a very rustic, and relaxed feel, furnished with wooden tables and chairs. The kitchen staff wore black shirts with denim aprons; brown towels concealed their hair. The servers were denim button downs with black aprons.

I was welcomed by the crew, cheerful and lively, with some loud Japanese greeting. They clearly enjoyed working together. I was lead to my seat at the counter facing the cooks and the coal fired grill. With a wide smile, my server explained to me the menu, and I stared back at her smiling…until she asked me a question, at which point I tried my best to express my elementary Japanese vocabulary. Till now, she had been flipping through a Japanese menu, explaining to me in Japanese. But she quickly exchanged the Japanese menu for an English one and took her time pointing out some things in the menu and making her recommendations.

I ordered the Tori Kawa Ponzu, Salmon Tataki, and the Yam Omelet with Scallops. As I awaited the arrival of my food, she brought me a cup of soba soup. On New Years Eve, she explained, the Japanese eat soba for good luck. I was hungry and therefore grateful. It consisted of the soba noodles, a deeply shoyu, or soy sauce broth. and strips of chicken skin with a color and flavor that could only come from charcoal.

Torki Kawa Ponzu

When I ordered it, I saw a face of disapproval and heard the warning that it’s very chewy. I thought I’d take my chances. I though that despite the chew, the char or crunch would be sufficient to counter. Plus it appears to be common in Japanese dining. Tori kawa is chicken skin. Ponzu is a citrus based sauce with a name that almost forces me to order whatever it’s in. It arrived, with what appeared to be shaved radish on top and a helping of wasabi hanging onto the side of the dish. My first bite was slow and inquisitive. A little sweet, a tad sour, and a bit salty- the flavors were working so well together. But after the second and third bites, I had pretty much figured the dish out and I was just ready for it to be over. Chewing and swallowing as fast as I could. It wasn’t terrible. I just didn’t see reason to order it again when there was so much else to chew from. It was very chewy, as warned.

Tori Kawa Ponzu: Sorry, this picture was taken after the third and second bites.

Salmon Tataki

Tataki is another one of those things that I’m often a sucker for. It usually refers to meat or fish that as quickly been seared and then thinly sliced. The salmon was beautifully spread over sliced red onion beside a salad of coriander, dressed with some soy based dressing. It was a breath of fresh air. With every bite, it was fresh and sweet, kissed by that aroma that fills a room when slicing into fresh citrus fruits, watching the mist shoot from the bursting cells between the skin and the core. The texture was neither chewy nor slimy.

Yam Omelet

I was informed that the omelet was prepared similarly to an okonomiyaki, often defined as a Japanese pancake. But I would rather describe it, or at least the omelet as a thick crepe, only because it was filled. The sound of bubble wrap in my ear and a warm sensation kissin me on my neck. I snap to my right to witness the arrival of my omelet on a hot plate. “Be careful. It’s hot.” From side to side, a line of mayonnaise zigzagged over the omelet with a sprinkling of green onion and a generous wave of bonito flakes.

I was looking forward to the yams and especially the scallops. But I didn’t really taste either. It was creamy, despite the crunchy bites of vegetable that I could only guess were the yams. I’ll talk to you some other time about the usual joys of Japanese yams. And I’m not sure if scallops was lost in translation but I didn’t catch any in my omelet. It looked, and tasted more like surimi (imitation crab) though I wouldn’t believe that’s what they were serving. Sorry I didn’t ask; conversation was already strained as it was. Should I order anything else?

I stole the photo. I’ll explain in a bit.

Dessert?

Yes please. I had ordered it with the rest of my food. Ice Cream and Cheese Cake with Haskap Sauce, server recommendation. Who could pass that one up? The waitress lowered it to the counter in what appeared to be a chilled mortar on small, square wooden plank. Two spoons in hand, she asked me a question that I couldn’t repeat to you. But with a head nod, the Cold Stone Creamery integration of the ice cream cheese cake and sauce began, transforming an otherwise composed dish into a home-style dessert.

As I lifted the contents of the spoon onto my tongue, the first thing I tasted was COLD! The cake, like the ice cream. was nearly frozen. it wasn’t as silky and creamy as I’ve know cheesecake to be. Granted, on their menu, there’s a space between the words cheese and cake. Perhaps a cheese flavored cake was their intention. At an Asian market in Virginia, I tasted a cheese cake that was more reminiscent of a sponge cake with a bit of tang. Speaking of tang, the ice cream, which felt a little more like sorbet, oozed the taste of buttermilk. Nonetheless, it interestingly worked well with the haskap sauce. What’s haskap sauce? Right. haskap (lonicera caurulea) is a berry not just related to honey suckle but in the honey suckle genus. The sauce has so far been my only encounter but it brought a lovely balance to the dish. It bled the color of blueberries but had a flavor more similar to raspberries, yet with greater depth- more than sweet and sour.

Down to the final bites, it was time to say goodnight. It was about ten minutes till midnight by the time I made it to the door. Arigato gozaimus! Oyasumi nasai! Bows were exchanged and I was out the door. But not so fast. One of the servers chased me out and I turned around almost startled. (When I had seen this earlier, I thought that guests had forgotten something.) “A souvenir!,’ she offered with here out stretched arm, widened eyes, and gaping smile. She handed me a pack of mints embellished with a denim print.

On the train ride home, watches and phones beeped to signal the New Year. The man next to me casually checked the time with his wife, as they compared their phones and watches. Raising his head, and turning to look her in the face smiles and whispers “Happy New Year.” I missed the countdowns but I got to the station in time to witness the line of people wrapped around the buildings and pointing at the shrine as they made their way to the gates to present their offer their gifts and prayers, a tradition referred to as hatsumode. As I got closer to home, I discovered another shrine. There was a raging fire. If I were in America I’d call it a bonfire. There was a line headed toward the fire and groups of people headed away in the other direction with cups in hand, broth daring to leap given the opportunity.

It was an intriguing evening, but only the start of a year of discovery. How’d you spend yours? How do you intend to spend the rest of it? Happy New Year. May yours be rich and prosperous…and delicious.

Shogatsu: My New New Year I missed it! Well sort of. I left you a message on Christmas Eve. If you haven't seen it I should remind you that 2016 was a busy year in which some terrific and some terrible things occurred.

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