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Winter Boost

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This time of year a bouquet of spriteful tulips can really give me a boost. I am dreaming of Spring ---

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Anatomy of the French four-course meal

I’m sure you’ve heard the expression, “It’s about the journey, not the destination”. I was recently asked to give a sort of “practical guide” on the logistics of the so-called four-course meal as most French families eat it. And that expression encapsulates what the French-style family four-course meal is all about. I wanted to really delve into the subject, as I am really excited that more and more people are interested in it. Forgive me, as this is a bear of a post with few pictures, but I hope you will enjoy the "journey" as it were, and will find some of it useful and practical for your family. My aim is to share my experience, and start a conversation... So I very much look forward to your feedback, comments and ideas on this. It appears more and more people in the United States are trying to adopt the French style of eating, given recent studies showing very low rate of child obesity in France compared to most other developed countries. Two very insightful book

No Bake Cheesecake with Agar-Agar

I promised to find the cheesecake recipe for a cooking workshop I participated in. Easy right? Not. The workshop only lasts 4 hours. I thought, we can just do a no bake recipe and it'll have enough time to chill if we put it in the freezer. I settled on a Martha Stewart recipe, and decided to test it with actual fresh cheese, instead of cream cheese. It was a disaster. One of the cheeses had started to have a little bit of funky flavor, and it ruined the whole cheesecake. So I tried it again, with regular cream cheese. Even after 24 hours it was soupy. So I called on my pastry chef friend for help. The answer- Use Gelatin! Unfortunately gelatin takes at least twice as much time to jell as the workshop actually lasts, and half the people in the group are either vegetarian or muslim. So I was left with the choice of trying agar-agar, or eating warm cheesecake in the middle of summer. I'd never used agar-agar, so I took to researching it. I never could find a pla

Lap Sine Gnoua

Christmas is not traditionally celebrated in Laos as most of the population is Buddhist. But, Christmas is still celebrated by some and the National dish Lap Sine Gnoua is always part of the festivities. Recipe for 4 people: 500g prime beef meat 2 lemongrass sticks 1/2 root of fresh galangal 2 small onions 10 stocks of fresh mint 10 stocks of fresh coriander 2 chilies 1 tablespoon of nam pa 1 tablespoon of paderk the juice of two limes 2 tablespoons of glutinous rice, toasted and grounded salt and pepper Cut the beef into very small dices (or mince it). Very finely chop the galangal, chilies, onions, mint and coriander. Place the meat into a clean bowl along with the finely chopped herbs, chilies, onions and ground rice. Season with nma pa and paderk. Mix well and add the lime juice. Serve in bowl with some glutinous rice. Lactose free, nut free.

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