“Thank You” Sauce

There are many similar sauces in different regional cuisines. Fermented chilies are used for making some variations of famous Thai sriracha. There are popular Louisiana hot chili pepper souses that also use fermentation to add subtle acidity to the taste. The taste of fermented sauces is very different from mass production sauces with vinegar. It is more complex and intelligent. This recipe is for a very mild sauce. It allows to modify the level of heat by changing the ratio of sweet and hot peppers.

January 25, 2015
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Falafel

Chef J got us one of authentic recipes for the class. We made it, and the whole school came to taste our falafel — the best I ever had. I remember other chef-instructors couldn’t believe it was truly vegan and gluten-free, with no wheat flour added to the mix.

January 19, 2015
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Learning About Vegetarian Diets

Vegetarian eating styles are defined by eating patterns. The various patterns are distinguished by the foods excluded from the diet.

January 18, 2015
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Canelé, cannelés of Bordeaux

A canelé is a classic French pastry made from the same ingredients as French crepes — eggs, milk, and sugar. The batter is the same thin. These two-bite pastries are famous for their unusual combination of textures. Long baking and high temperature turns the batter into a delicacy with crunchy caramelized crust outside and custardy sponge inside.

January 18, 2015
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Som Tam, Green Papaya Salad

It was during my vacation on Hawaii Big Island, on the farmers market in Hilo. I stopped at Ratana’s food trailer and watched her making salads. Seeing the process and being exposed to all the aromas coming from her mortar made me hungry and curious. I tasted her Som Tam and… became an addict. How this famous Thai salad had escaped my attention before? What else was I missing in Thai food?

January 16, 2015
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Romantic Food

Saint Valentine’s Day is coming. There will be requests for cooking classes and events for couples. I have some ideas, but I’d like to hear from you and be ready for more. What is your the most romantic culinary experience? Would you like to learn how to surprise your sweetheart with a perfect romantic breakfast?…

January 13, 2015
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Ten-Minute Cakes: Quasi-English-Muffin

They are also known as microwave cakes. In a world of foams they are solid foams. Pastry chefs describe them as a sponge with delicate and feathery texture. You need a blender, a whipping siphon, a microwave, and 10 minutes of time to make them.

January 13, 2015
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Almond Whipped Cream

Almond whipped cream has different properties than dairy whipped cream. It is much lighter, there is less fat in it. It doesn’t form stiff picks, so it can’t be used for decorating cakes or pastries. But it tastes good and it will successfully replace whipped cream in, for example, coffee or hot chocolate.

January 13, 2015
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Pumpkin Seed Oil “Burrata”

I used Austrian pumpkin seed oil to flavor my modernist “burrata” appetizers. This oil is a culinary specialty from southern Austria, Styria. It adds beautiful green color and amazingly reach nutty flavor.

January 13, 2015
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Pkhali

Pkhali (ფხალი) is a signature Georgian appetizer. Its consistency is similar to pesto and tapenade. Pkhali’s main ingredients are cooked vegetables and walnuts mixed with traditional herbs and spices. If you don’t aim for authenticity, and rather prefer to explore your own vegetables-nuts-herbs-spices variations, play with different nuts and seeds. Use your favorite spice mixes and herbs instead of Utskho Suneli and Khmeli Suneli. You won’t be able to name your dish “pkhali”, but you’ll enjoy it for sure.

January 13, 2015
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