Future...?

After having recently been accepted to Masters programs in Food and Gastronomy at SOAS as well as NYU, I've decided to pass. Granted, they both are my dream programs, just reading the prospectus makes me salivate. Coursed like 'history of cookbooks,' 'comparing cuisine' and 'issues in food anthropology' really get me going.

But what doesnt get me going, neither to London or to New York, is the price tag on these programs. Ranging from 50-80,000 US dollars, I find myself, a broke 21 year old, with very modest savings. Savings that, it I really stretched it, might be able to get me a plane ticket home.

Lately I find myself wondering why, why do I have to pay so much to study food? Can you imagine how much food you could eat with 50,000$?

So instead of taking the well paved academic path, Ive decided to go about it freelance style. Im going to make a portfolio of my food writing, and then send them around to the newspapers in Montreal.

Did I mention I'm moving to Montreal, the maple syrup capital?

Oh the culinary wonders that await me....

Sin

Here is by far the most amazing and sinful recipe ever...im making this as soon the supermarket reopens. Must. Eat. This. Now.

CHOCOLATE CHILLI SOUFFLE

For the soufflé

½ red chilli, chopped
3 free-range egg yolks
50g/1½oz dark chocolate, melted
3 free-range egg whites
1 tbsp caster sugar
25g/1oz unsalted butter
For the chocolate sauce
50g/1½oz dark chocolate, melted
1 tbsp icing sugar, to dust

Method
1. Preheat two small ovenproof dishes in the oven to 200C/400F/Gas 6.
2. Place the chilli, egg yolks and dark chocolate into a bowl and mix well.
3. Place the egg whites into a separate clean bowl and whisk until the whites form stiff peaks when the whisk is removed from the bowl.
4. Add the caster sugar to the egg whites and continue to whisk the mixture until it develops a glossy texture.
5. Fold the egg white mixture into the egg yolk mixture.
6. Divide the butter between the two ovenproof dishes and grease to coat their insides well.
7. Spoon the egg mixture into the dishes and then bake for ten minutes, or until the souflé has risen and has cooked through.
8. Serve the soufflés in their dishes with a dusting of icing sugar and some melted chocolate spooned over the top.

Yummies for Dummies-FEBRUARY

Yummies for Dummies!

Welcome to Yummies for Dummies, your trusty source of easy recipes, designed for the limited kitchen, income and IQ.

This month’s topic is Pasta. This pasta can be made for under 5 euros, provided you have some relatively nice olive oil in stock.

Things you’ll need (for 2 people):

1 zucchini (you can also use one head of broccoli or cauliflower)

200-250 gr. pasta (preferably penne, farfalle or shells)

2 cloves of garlic (or one, if you prefer less)

Olive oil

Salt

Red chillies (optional)

Grana Padano Parmesan (optional)

Step 1: Cut the zucchini into small pieces. It’s best to cut it in two pieces lengthways, and then flip it around and cut that into two pieces also. Now you have four long strips, and then just slice it into relatively thin pieces, and voila, every chop produces 4 little pieces! (Basically, you slice the zucchini so that you're looking at a plus sign when you look at the tips. Then just chop into slivers; I find chopping from right to left works better.)

Step 2: Chop the garlic. Put the chopped zucchini into a small pot, along with the thinly sliced garlic, and add just a bit of water. Put the lid on the pot, and turn it on to medium heat. Stir occasionally.

Step 3: Boil water, when boiling, add salt and then pasta. Cook pasta depending on cooking time (as indicated on the package) Cook for about 1-2 min less if you prefer your pasta al dente, or 1-2 min more if you like it soggy. Your choice.

Step 4: When the zucchini is mushy, add a bit of olive oil, salt and chillies to taste, and cook for a couple of minutes without the lid. Don’t forget to keep stirring otherwise it will stick to the pan! (The point of this step is to give the zucchini more flavour by soaking it for a bit in olive oil, since Albert Heijn zucchinis are pretty much tasteless.)

Step 5. Drain pasta. Pour pasta into the zucchini (or vice versa, its up to you).

Add a bit of fresh olive oil, and mix well. Add some parmesan if your budget permits it.

Chocolate Souffle

Chocolate Souffle
This is not a muffin. Nor is it a brownie. No, it is the delightful, delicious, exquisite, smooth, supple and luscious chocolate souffle. If youve never tasted it, youve never lived. (and im posting a recipe by Martha Stewart at the end so that you can) I thought I would dedicate a post to this, since it is indeed my absoultely most favorite thing in the whole world. I am however cursed by my love for this airy, innocent and fluffy delight. I think im allergic to them. Typical reactions after eating one are pure bliss and satisfaction for about two minutes after consuming one (or possible two) souffles, and then: stand up, run to bathroom, and finally, puke. I beleive it has something to do with the raw eggs in it, but only on a few occasions have I managed to actually keep this lovely desert in my stomach. If anyone knows how to, please, do tell. Anyway, heres the recipe. Enjoy, and i hope at least you wont puke.

Chocolate Soufflé

Makes one 1-quart souffle

Every soufflé recipe is slightly different when it comes to how long the batter can sit before baking. This soufflé has a holding power of about fifteen minutes, which may help when timing the dish to come out of the oven at the perfect moment. Remember, when it comes to soufflés, speed is of the essence: They must be eaten before they fall, as soon as they emerge from the oven.

Unsalted butter, room temperature, for dish 6 tablespoons superfine sugar, plus more for dish 5 ounces bittersweet chocolate 1 cup milk 3 large egg yolks 3 tablespoons all-purpose flour 5 large egg whites 1 pinch cream of tartar Confectioners' sugar for dusting (optional) 1. Preheat oven to 400°. Butter dish well, and coat with superfine sugar. Cut a collar out of parchment paper to extend 3 inches above the rim of dish. Tie collar around outside of dish with kitchen string; using a pastry brush, butter the inside. Chill. 2. Chop chocolate, and place in a dry, heatproof bowl. Place over a pot of barely simmering water, and let stand until melted. Stir until smooth; keep warm. 3. Scald milk in a medium saucepan. 4. In a large bowl, beat yolks and 4 tablespoons sugar until pale and fluffy, using an electric mixer. Beat in flour until well combined. With mixer running, slowly add half of the hot milk. 5. Add mixture to saucepan with remaining milk. Bring to a boil over medium-high heat, stirring constantly. Simmer for 2 to 3 minutes more; whisk in melted chocolate. Transfer to a large bowl, and cover with plastic wrap, pressing it onto the surface. Keep warm until ready to use. 6. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar. Beat until stiff and glossy. 7. Spoon a fourth of the whites into chocolate base, and whisk thoroughly until smooth. Quickly fold remaining whites into mixture until combined. (Don’t worry if some streaks remain.) Transfer to prepared dish. Bake for 15 minutes at 400°. Reduce heat to 375°, and bake 15 minutes more. Remove collar, dust with confectioners’ sugar, if desired, and serve immediately.

P.S.

Also, I would like to share this photgraph. It was taken in France, in La Rochelle.

Taking My Blog Virginity

So, this is my first blog post ever. Except maybe for a blog I might have had sometime during middle school...but that one defies my memory. I plan on posting some articles that I write, interesting tid bits, and mostly anything related to food.

And for starters, I would like to share with you the most gluttonous menu ive ever seen. Found it on the bbc a couple days ago, this is what a few of the worlds greatest chefs are cooking up in Thailand, for one of most expensive feasts ever.

Dish: Creme brulee of foie gras with Tonga beans
Wine: 1990 Louis Roederer Cristal

Tartare of Kobe beef with Imperial Beluga caviar and Belons oyster
1995 Krug Clos du Mesnil

Mousseline of pattes rouges crayfish with morel mushroom infusion
2000 Corton-Charlemagne, Jean François Coche-Dury

Tarte Fine with scallops and black truffle
1996 Le Montrachet, Domaine de la Romanee-Conti

Lobster Osso Bucco
1985 Romanee-Conti

Ravioli with guinea fowl and burrata cheese in a veal reduction
1961 Chateau Palmer

Saddle of lamb "Leonel"
1959 Chateau Mouton Rothschild

Sorbet "Dom Perignon"

Supreme of pigeon en croute with cepes mushroom sauce and cipollotti
1961 Chateau Haut-Brion

Veal cheeks with Perigord truffles
1955 Chateau Latour

Imperial gingerbread pyramid with caramel and salted butter ice-cream
1967 Chateau d'Yquem


All this for the mere price of 29.000 dollars!!!


Goodnight