Archive for September, 2011
I attended a Pastry Demo from Jacquy Pfeiffer on monday. Well monday is my day off, and always up to gain free knowledge. The pastry demo was very informative. Learning that cooking fruits past 70 degrees celsius will kill the acidic from the fruits. And that gelatin can absorb 11X amount of water. And mixing high pectin fruits with low pectin fruits to get a natural balance between two fruits. Example: Pear Juice (high) and Black Currant (low)
Here is some of his demo pics:
Pulling Sugar, amazing and fast
Raspberry marshmellow, Black currant center, chocolate disc.
Pistachio Mousse, Pistachio glaze, Sour Cherry center/ Granola
Awesome Demo and Very Friendly Pastry Chef.
This is one of my favorite recipes in my spanish cuisine heritage. I personal love vinegar and acidic foods. This one is a great accompaniment for a lot of different foods.
Sun Dried Tomato Tapanade
1 lb Sun Dried Tomato
5 oz Kalamata olives
16 oz Extra Virgin Olive oil
8 oz sherry vinegar
¼ oz chopped basil
¼ oz chopped rosemary
¼ oz chopped thyme
1 oz chopped garlic
¼ oz chopped parsley
TT salt and pepper
- Add sun dried tomatoes in robot coupe
- Pulse to small dice consistency.
- Place in small bowl and hot water, submerge the sun-dried tomatoes.
- Let sit for 5 minutes
- Drain and strain the water from the tomatoes.
- Combine all other ingredients.
- Season and taste.