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Sunday, March 28, 2010
When I was in the 5th grade, each student in my science class was given a small quail’s egg and asked to look after it. The eggs were housed in a large incubator. We were to ensure that our assigned egg would develop properly and were asked to study the hatching process. When the teeny tiny baby quails were finally hatched, we were given a few weeks to play with the super cute baby birds (and study them) before the little suckers were brought to “the wild” and set free. Of course, as I think back, I really don’t know if what our teachers told us was the truth. Where in the world in or even around New York City would you take 50 or 60 baby quail to set them free? Were they brought to a pretty little farm in upstate New York? Or let loose in a lovely patch of forest? Or (heaven forbid but potentially more probable) sold to some very happy butcher, who turned our little friends into delectable goodies waiting to be picked up by some greedy gourmand? Of course, when I was 9 years old, I could never have fathomed eating those cute little critters. Now though, older, cynical, and much more omnivorous, I’m a big fan of eating quail. I really like the slight gameyness of quail as well as the tenderness of the meat when cooked just right. (Keep reading)        Posted by Chubby Hubby 5 comments 
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Wednesday, February 17, 2010
Pierre Herme needs no introduction. He is one of France’s preeminent pastry chefs and possibly one of the most recognized names in the business. I wouldn’t imagine myself ever coming close to replicating the lovely creations he stocks his eponymous boutiques with, but when we plan our dinner party menus, I frequently find myself dipping into Desserts by Pierre Herme and Chocolate Desserts by Pierre Herme, the two books he co-authored with Dorie Greenspan. The recipes range from simple to elaborate, with flavours that are accessible, yet sophisticated. But what I love most is the fact that the recipes are detailed and precise. They work. They reflect Pierre Herme’s innovations, tweaks and personal preferences as a pastry chef. Personally, they exhibit a flavour profile that also appeals to me. The bitterness of chocolate (Pierre prefers Valrhona) isn’t masked with too much sugar. His pastry dough celebrates the glorious flavour of good butter. His simple lemon cream is irresistible when paired with his sweet tart dough. Yet, he doesn’t take himself so seriously as to eschew the use of Nutella in a tart. Over the past couple of months, I’ve been working my way through a series of his tarts. Each successful attempt has made me an ever bigger fan. Most recently, for a group of chocolate lovers (including a friend who retails the stuff himself), I picked the Tarte Grenobloise. Pierre’s rethinking of this classic, as Dorie explains it, is influenced by the all-American pecan pie. A chocolate-almond pate sable tart shell is filled with chocolate ganache and topped with pecans enrobed with caramel. It was rich and heavy, but I certainly relished the tiny, cold wedge of leftovers I polished off the following day! It actually benefitted from chilling and would’ve been perfect washed down with a cold glass of milk. (Keep reading) Posted by S 35 comments
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Sunday, February 7, 2010
Like a lot of guys, I’m really into gadgets and gear. And much to my darling wife’s chagrin, because I have (in her opinion) way too many interests, this means I’m constantly oohing and aahing over all kinds of new toys, from the latest smartphone to a custom-made bicycle part to, of course, all kinds of awesome equipment with which to fill our kitchen. Fortunately, this last category is one in which S also shares a passion and hence allows me to indulge my urges to buy shiny new things. Over the last half year, we’ve picked up a number of nifty items, some of which I like so much that I feel compelled to write about them. Some are simple everyday tools; others are more specialized. All are pretty darned cool and stuff I am sure you will also love. Lacor Home Vacuum Packing Machine S and I spotted this small and portable vacuum packer on an early morning trip to Sia Huat, Singapore’s best industrial kitchen supply store. We were surprised by how affordable the unit was. After the ubiquitous Sia Huat discount, given, from what I can tell, to everyone who walks in the store, the vacuum packer was just a little more that SGD$70. With a price like that, we couldn’t help but pick it up, with several packets of Lacor vacuum packing bags. As soon as we got home, S went on a packing spree, vacuum packing nuts and chocolates and a dozen other edible and perishable items that we had lying around our walk-in chiller. The machine has two settings. You can “vacuum & seal” or just “seal”. The latter we have found handy for sealing sauces and cooked foods, which we can then toss into the freezer for later use. (Keep reading) Posted by Chubby Hubby 21 comments
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Thursday, January 28, 2010
Last weekend, my darling wife S and I enjoyed a fantastic meal at True Blue Cuisine. True Blue is one of my favourite restaurants and easily one of the best Peranakan restaurants in Singapore. It’s a place that S and I like to bring visiting friends to, as well as to go by ourselves for date nights during which we feast on Chef Benjamin Seck’s expertly prepared and always mouth-watering dishes. Last weekend, we went to True Blue because they were serving a very special set menu. In partnership with The White Card, a membership program that I helped set up that offers special priviliges at some of the city’s best restaurants, and that also organizes regular events, Benjamin had created a menu featuring “long-lost and forgotten” Peranakan dishes. As a glutton that likes to pretend that I’m somewhat intellectual, this was one meal I knew I could not miss. (Keep reading) Posted by Chubby Hubby 10 comments
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Thursday, January 21, 2010
On Christmas Eve last year, as we were picking up a prime rib at Huber’s for the lunch we were hosting the following day, I espied a goose in the poultry section. For some inexplicable reason, I decided that I had to have it and that at some point between Christmas and New Year’s, I would prepare a menu with goose as its centerpiece. Mind you, up to that point, I’d never cooked goose. I didn’t even have a recipe in mind. CH looked at me as if I was insane and must have put it down to jetlag. Nonetheless, accommodating as he usually is when it comes to matters of the belly, he made no objection as I hauled the just-under-5kilogram bird into our shopping basket. Cooking the goose turned out to be an enterprise of epic proportions, but it was a delightful indulgence spread over a number of days which was well worth the effort. It is by no means a dish to be prepared on a whim (despite the fact that I acquired said bird on a whim). You need to have the luxury of time–especially if you plan on serving other dishes with it. I’d liken the process to reading War and Peace. Fortunately, I actually take great pleasure in wading through epic novels. (Keep Reading) Posted by S 7 comments
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