Cornstarch is the thickener here instead of eggs. The amount of cornstarch determines the firmness of the blancmange: 2 tablespoons yields a very soft pudding, whereas 3 tablespoons yields a rather firm one. There are quite few variations you can play with this pudding:
- For a richer pudding, use evaporated milk or half-and-half instead of whole milk.
- Spicy flavor: Add a pinch of saffron, 1/2 teaspoon ground cardamom and 1/4 teaspoon ginger powder with the cornstarch and sugar.
- Maple: Omit the sugar and use 1/4 cup maple sugar. If you don’t have maple sugar, use 1/4 cup pure maple syrup and use only 1 3/4 cups milk.
- Black Sesame: I usually obtain black sesame paste (kuro goma) from a Japanese grocery store. Fill the ramekins per the recipe, but reserve about 1/2 cup of the hot blancmange. To this add 2 to 3 tablespoons black sesame paste; beat well with a whisk. Dollop the black sesame on top of the vanilla blancmange, then chill.
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I enjoy a very garlicky pesto, so feel free to reduce the amount of garlic. The advantage of this, in addition to giving the sauce a beautiful lime color, is that it slows down the blackening (oxidation) of the basil.
When serving this over pasta, I add a generous amount of freshly ground pepper and a squeeze of lemon or lime. Of course, shredded cheese (such as Parmesan Reggiano, and, oddly enough, sharp English cheddar) is a frequent partner here with pasta; if I don’t add cheese, I just add a bit of sea salt.
Other than pasta, I’ve been known to put pesto on fish. And sandwiches, especially those with fresh mozzarella and tomatoes.
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The combination of a strong flavored cheese and egg is mighty delish. Smoked gouda, or a mix of sharp cheddar with Parmesan Reggiano, works quite well. But one the most memorable variations was using the alder-smoked goat cheese from Elk Creamery.
This recipe would serve two people. Boiled peas, or sautéed zucchini, nicely complements this dish.
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Wednesday, 23 August 2006
This basic risotto recipe can be modified in many tasty ways. You can also reheat leftovers in a microwave oven.
Here are some ingredient ideas:
- While heating the stock, throw in about an ounce of dried porcini mushrooms. After the mushrooms have reconstituted, remove and squeeze excess liquid back into the stock. Then treat the same way as the shiitake mushrooms at step 2.
- Omit the mushrooms. Instead use dry-sautéed zucchini, stirred in at step 9.
- If you want a chunky vegetable other than mushrooms or zucchini, try peas, cooked fava beans (a.k.a., broadbeans), or cooked edamame. Remember to discard the shells of such legumes, unless they’re very tender like snowpeas. Corn kernels and chopped roasted beets go well, too.
- Use 2 to 3 leeks, including the green tops, instead of onion.
- Use shallots instead of the onion or garlic.
- Instead of arugula, use baby chard, pea sprouts, pepper cress or watercress.
- Substitute another dry, full-flavored cheese, such as Fiscalini’s aged San Joaquin Gold
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For me, the best chai comes from a couple south Indian restaurants, Dasaprakash and Saravana Bhavan. (I’m usually disappointed by the Americanized café take on this drink: too bland or too cloying.) This recipe is certainly not perfect, but it’s a start. Use a full flavored, fermented black tea like Assam, Ceylon or English Breakfast. Perhaps missing a particular spice? Or too many? Or maybe one needs to use evaporated milk and/or extra rich milk. 😉
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Which is to say, Dandelion cologne. The Demeter Frangrance Library has a multitude of scents you’d never think of. Like Paperback and Poison Ivy. For educational purposes, I’m sure.
[via BoingBoing]
There are three parts to this recipe: making the syrup, making the nut mixture and assembling the whole thing. The first two can be done ahead of time. Interestingly, the pastry doesn’t get soggy over time, so the flavor and texture actually improve a day or two later!
This dish is dedicated to Samuel and Elizabeth, in celebration of their wedding. Yay! 🙂
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MacWorld 2006 in SF will be this week. What to check out?
- iPod stuff:
- earphones, Etymotic’s booth
- bands/clips (esp. during physical activity), silicone wrappings, etc.
- car stereo integration
- iListen booth
- new keyboards
- new mice/trackballs
- nifty carrying bags
- sync stuff (Treo)
- any progress for OpenOffice on OS X? am I dreaming? 😉
- tablets, touchscreens and other intriguing input devices
- Delicious Monster Library
- Linux distros for Intel-based Macs
- books
Saturday, 31 December 2005
There are quite a few restaurants I miss because they are no longer open. Sniff. Since this article is derived from my old 1.0 site, it provides a historical perspective. After all, the previous cooks or owners might have opened newer places!
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Here is an old list of restaurants, now closed, where my tastebuds were abused. Yes, rather negative, but I wish to include this entry (from my old 1.0 site) for historical accuracy. (On the plus side, it is a really short list!) It would be rather amusing if the people who ran these places opened others. I wonder what I’d think of them now?
China Lion, Palo Alto, CA. Run away. Run fast, screaming away. I’m amazed that it had existed for so long, with its greasy dishes, and obviously canned ingredients. Gotta be one of the worst Chinese restaurants I’ve ever experienced. As of April 1999, this place no longer exists.
Katmandu West. Cupertino, CA. Of all the overpriced, overrated places. The service was slow every time I went. The food was amazingly unimpressive. I’d go to good Nepalese, but Anapurna in San Carlos is closed.
The Little Garden. Palo Alto, CA. I know, I know, it was a great meeting place for all sorts of creative, intelligent folk. But I couldn’t stand the food. Quite sad, considering how much I love Vietnamese cuisine. The vegetarian tofu in peanut sauce (a combination which usually makes my mouth water) just made me want to retch.