Showing posts with label Sour Cream. Show all posts
Showing posts with label Sour Cream. Show all posts

Friday, September 21, 2012


Eton Mess 4 1 bis
A cook, when I dine, seems to me a divine being, who from the depths of his kitchen rules the human race. One considers him as a minister of heaven, because his kitchen is a temple, in which his ovens are the altar.
- Marc Antoine Désaugiers
Even though being betrayed by your camera or computer, denied access to your blog platform, or lacking all inspiration is bad enough, having your cooker die on you is probably one of the worst things that any foodblogger and pastry lover can experience as it leaves you feeling completely lost and powerless. Without this essential piece of home appliance (my personal favorite together with my KA), your major working tool, you are absolutely nothing! Well, that's exactly what happened to me not long ago. A terrible and stressful nightmare especially if you are quasi-penniless and cannot afford to buy a replacement straight away.

It all started the day my basic and not so posh, yet beloved 14 years old Bosch oven decided that he was getting tired of the relentless (
over)use I made of him and merciless treatment he was getting, so he took revenge on me by gradually falling to pieces until he finally fell “dead” on a sunny afternoon in August. What a Machavellian rascal!

Firstly, the left oven door spring broke, then shortly after the right-side spring crumbled into tiny pieces, and as a result I had to keep the door shut by placing a stool in front of it. Of course, the next catastrophe inevitably had to take place during an absent-minded moment ]..[

So, if you are interested in reading more about my oven misadventures and eager to discover my new recipe, then please head over to the The Rambling Epicure, a daily international food chronicle and online newspaper for which I am a freelance writer and ponder on the meaning as well as significance of food in everyday life. There you'll find my latest article "The Warrior Cook And Quetsch Plum Eton Mess" which I hope you'll enjoy...

Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon dernier billet en date sur The Rambling Epicure, je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser.

J'espère que mon "Eton Mess Aux Quetsches
" vous plaira car c'est un dessert de saison qui est divinement succulent et merveilleusement parfumé. Cette spécialité figure au patrimoine britannique et a vu le jour dans les années 30 à la très élitiste et select Université d'Eton. A l'origine, il était servi avec des fraises, des bananes et de la glace. La version que nous connaissons actuellement (avec la meringue et uniquement de la crème ainsi que des fruits) est apparue bien plus tard. De nos jours, ce pouding est encore servi lors de la traditionnelle remise des prix de fin d'année académique...

Bien entendu, l'Eton Mess (ou le "bazar d'Eton") que je vous présente ici aujourd'hui est une adaptation revampée de cette gourmandise que j'ai concoté lorsque je me suis retrouvée sans four pendant quelques semaines (il a bien fallu improviser). Un pur délice!

Eton Mess Aux Quetsches
Recette par Rosa Mayland, septembre 2012.

Pour 4 verrines/personnes.

240g de Compote de questches
4 +1 Meringues de la Gruyère (ou n'importe quelles autres meringues du commerce)
170g de Ricotta
180g de Crème aigre/fraîche/sûre
35g de Sucre glace
2 Pincées de Poivre long en poudre
2 CS de Pistaches hachées, pour la garniture


1. Mettre la ricotta, la crème, le sucre glace et la poudre de poivre long dans le bol de votre batteur électrique. Battre jusqu'à formation de pics mous et obtention d'une consistance mousseuse.
3. Verser 1 cuillère à soupe de la compote dans le fond de chaque verrine, étaler environ 2 cuillères à soupe du mélange ricotta/crème, puis grossièrement émietter 1/3 d'une meringue sur le dessus (une meringue par verrine).
4. Répéter le processus avec le reste des ingrédients.
5. Garnir le dessus des verrines avec 1/4 de la meringue restante (la 5ième) et saupoudrer avec 1/4 des pistaches hachées.
6. Servir immédiatement.


Veuillez vous assurer que la compote de prunes n'est pas trop liquide (faite avec des prunes et de sucre seulement - sans ajout d'eau).
Si vous le souhaiteez, vous pouvez préparer vos propres meringues suisses (voir la recette)
. Les miennes ont été achetées dans le commerce car lors de le préparation de ce dessert mon four était hors-service.
La crème aigre/fraîche/sûre peut être remplacé par de la crème double et le poivre long par tout autre épice de votre choix (vanille, cannelle, piment de la Jamaïque, tonka, etc ..).

Suggestions d'accompagnement:
Servir comme dessert avec un verre de vin blanc pétillant (Champagne, Moscatto, Clairette de Die, etc ..) ou une tasse de café.

Eton Mess 3 3 bis

Friday, April 20, 2012


Some people are so poor all they have is money.
- Source unknown
Content makes poor men rich; discontent makes rich men poor.
- Benjamin Franklin
Humans never cease to complain about the status of their bank account and their degree of brokedom, but they rarely realise that true wealth doesn’t come in the form of a banknote and that nobody can manufacture it – on another level, the same can be said about handsomeness, kindness, personality and intelligence. It is something you carry within yourself and it’s not easily quantifyable.

Certain people are poor regardless of how many luxury houses, fast cars, fine jewels and designer clothes they have or can buy. Others are rich even if they are bankrupt or living on the street. The first category of individuals are barren shells whose soul is so desert-like that they have to fill their lives with meaninglessly clutter and keep busy for the sake of averting from seeing the empty void they have inside. The second kind of folks only need cash to survive and eat, dress or have a roof over their heads, thus living on the strict minimum. But contrarily to the former group, their inner value doesn’t depend on earthly possessions as the flame that burns deep down within themselves is enough to animate their spirit, make them glow with happiness and give them the courage to face the harsh everyday reality.

As a rule, those who don’t have to rely on goods to exist are far more satisfied than those who need to be surrounded by excessive opulence in order to experience artificial bliss and whose morbidly fake world is dominated by illusion. Deception junkies are eternally on the quest for new means of furnishing their vacuity with yet more nothingness. They are addicted to their delusional sense of fulfillment and strive on their secure make-believe little Hollywoodesque environment. Without their precious elixir of beatitude, they'd be lost and fall into a deep depression since having to confront the senselessness of your own being is incredibly mind-boggling
All folks ever seem to care about is wealth, but wealth is death. Blessed are the lame, the sick, the poor, lacking wealth, for wealth is death.
Never met a rich man whose grave I didn’t want to piss on. Never met a poor man whose grave I didn’t want to pray on. Wealth is death, life’s for living.
Why would I ever want a job? Waste my life, wealth is death. When I’m old and ready for the grave, I want memories to recall.
Never met a rich man whose grave I didn’t want to piss on. Never met a poor man whose grave I didn’t want to pray on. Wealth is death, life’s for living.
La, la, la. Wealth is death.
- Lyrics to the song “Wealth Is Death” by Those Poor Bastards
When you are not defined by your income or extravagance and you don’t depend on it to feel like somebody, then you are a lucky human being as no matter your situation, you’ll most likely be content, remember to stay humble, find pleasure in the little things, understand the real meaning of life, recognize the importance of being a spiritual entity and know peace of mind.

In the same way, when it comes to food, abundance and expensiveness aren’t always a guarantee for gratification. One doesn’t need to indulge on the most rare and high-priced staples in order to enjoy oneself. The market value of an ingredient is seldom an indicator of savoriness. In business, its worth is mainly fixed according to arbitrary ratings based on ephemeral fashions and its dream-selling factor - an invention of mankind. Scarcity and the amount of work put into generating a merchandise hardly come in play here.
Quality in a product or service is not what the supplier puts in. It is what the customer gets out and is willing to pay for. A product is not quality because it is hard to make and costs a lot of money, as manufacturers typically believe. This is incompetence. Customers pay only for what is of use to them and gives them value. Nothing else constitutes quality.
- Peter F. Drucker, American Management Guru
Consequently, I ask myself the following question: why are oysters* thought to be better than mussels or Champagne considered to be superior to Clairette De Die? Apart from the reasons I cited above, there is no other tangible and possible explanation for this consumerist behavior pattern. Tomorrow, the roles could very well be reversed if declared so by those who run the show and control popular opinion by creating novel fads and demands.

*A funny fact:
Oysters weren't always classified as a luxury item. Actually, in the Victorian era oysters were a regular food of the poor in Britain (learn more here).

Spring Pasta Salad 1 bis
In nature, comparison and grades are inexistent. There, each tree, animal, plant or mineral has a purpose and a quality of its own. The Universe doesn’t judge or make differences. In  opposition, we humans constantly have to classify and compare everything, and I find that so stupid, absurd and really useless. Our materialistic visions are dictating our thoughts and actions...

I’m somebody who is not presumptuous, superficial and who totally dislikes conventions or limitations, hence the price and reputation of a fare has absolutely no effect on me. As a matter of fact, they don't affect my perception of it as I develop my taste independently from absurd trends - though I do admit that I tend to shun what is in vogue as the word alone already infuriates me, gives me an allergic reaction and creeps me out (you might want to check out that other article I wrote on the subject). A potato will delight me as much as a truffle, and I’d still refuse to eat caviar even if it would be regarded similarly to liver paste and not be grub for the wealthy, aristocrats or jet-setters. In my opinion, although we all have our personal favorites, every comestible has to be cherished as it is earth’s gift to us and we should be thankful for it.
You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.
- Julia Child
Quality is remembered long after the price is forgotten.
- Gucci Family Slogan
At my place, "modest” dishes are consumed regularly, however I never feel ashamed or unsatisfied by what I cook as I regard them to be just as excellent as the ones that are said to be “noble”. If you select good raw materials and you prepare them with care, respect and devotion, then what you’ve paid for them has strictly no importance as the end result will simply be fabulous whether you have kept a tight budget or have totally blown it.

So next time you want to concoct a meal, remember to let go of your preconceptions and don’t let your choices be guided by how cheap or dear something is as you’ll miss out a lot. Instead, appreciate your vegetables, fruits, meat, cheese, spices, etc… for what they are as it is crucial that you only worry about the degree of joy they'll convey and not about their weight in gold.

This is my
philosophy and I apply it on a daily basis. Thanks to my limitless curiosity and to my non-consumeristic approach, I have expanded my culinary knowledge drastically. Nothing stops me from discovering new specialities. One day, I’ll purchase pork livers and chicken hearts in order to make an accompaniment to my spaghetti and the next, if the state of my finances permits it, I’ll bring back home a lobe of foie gras or a few balls of Burrata to eat with fine homemade bread.

I'm not going to lie to you and say that I hate all produces which are labelled as "deluxe", but generally, I'd rather settle for those that are less posh and sometimes dispised or neglected because they are supposedly boring, crude and too ordinary. You see, one of my passions is to transform frugal eats into dazzling and surprising specialities and use my creativity to sublimate them. I have a lot of fun playing around in the kitchen and revamping those “ugly duckling” of gastronomy. Through, Rosa's Yummy Yums, my aim is to show others that even the most unpromising root veggie, innard or cereal can be worked into something appetizing, refined and extremely savory.

It is exactly what I did with the pasta salad I am presenting today. All components I employed are commonly found in a majority of pantries and fridges. There's nothing special about them, but the recipe I have put together is far from being average.

My "Creamy Fusili Salad with Sun Dried Tomatoes, Peas & Arugula" is an ode to spring and to the warmer days. It is fresh like the young leaves that are budding, buoyant like the birds that are singing on the top of their lungs, zesty like the cool April breeze and lusciously creamy like the first ice cream of the sunny season... Bliss in a plate!

Creamy Fusili Salad with Sun Dried Tomatoes, Peas & Arugula
Recipe by Rosa Mayland, April 2012

Serves 2 (2 medium servings each).

Ingredients For The "Lemony Cream Dressing":
The juice of 1/2 an organic lemon
5 Tbs Sour cream
3 Tbs Milk
The zest of 1 organic lemon
1/2 Tsp Onion powder
Red Tabasco, to taste
Sea salt, to taste
Freshly ground black pepper, to taste
Ingredients For The "Pasta Salad":
240g Raw fusili
100g Arugula
80g Preserved dried tomatoes (weigh drained), thinly sliced
60g Raw peas
Shaved parmesan, to taste

Spring Flowers 8 7 bis
Method  For The "Lemony Cream Dressing":
1. In a big salad bowl, mix all the ingredients for the dressing together.
Method For The "Pasta Salad":
2. Cook the pasta according to the packet instructions. Strain and let cool until lukewarm.
3. Toss the pasta, 1/4 of the arugula and the peas with the dressing.
4. Dress the plates with 1/4 of the remaining arugula and 1/4 of the pasta salad, then sprinkle with 1/4 of the tomatoes and top with the shaved parmesan.
5. Serve.

The fusili can be replaced by penne rigate, farfalle, gnocchetti sardi or conchigliette.
If you are calorie conscious, use light cream instead of sour cream.

Serving suggestions:
Serve for lunch or supper.
This salad can be accompanied by a Chardonnay, Chasselas, Riesling or Sauvignon Blanc.

Salade De Fusili Aux Tomates Séchées, Pois Et A la Roquette
Recette par Rosa Mayland, Avril 2012.

Pour 2 personnes (2 portions moyennes par convive).

Ingrédients Pour La "Vinaigrette A La Crème":
Le jus d'un demi citron bio
5 CS de Crème aigre
3 CS de Lait
Le zeste d'un citron bio
1/2 CC de Poudre d'oignon
Tabasco rouge, selon goût
Sel de mer, selon goût
Poivre noir, fraîchement moulu, selon goût
Ingrédients Pour La "Salade De Pâtes":
240g de Fusili non cuites
100g de Roquette
80g de Tomates séchées à l'huile (pesées égouttés), coupées en fines lamelles
60g de Petits pois crus
Copeaux de parmesan, selon goût

Spring Flowers 9 3 bis
Méthode Pour Le "Vinaigrette A La crème":
1. Dans un grand saladier, mélanger tous les ingrédients pour la vinaigrette ensemble.
Méthode Pour La "Salade De Pâtes":
2. Faire cuire les pâtes comme indiqué sur le paquet. Les égouttez et les laisser refroidir afin qu'elles soient tièdes.
3. Mettre les pâtes, 1/4 de la roquette et les petits pois dans le saladier et mélanger délicatement pour enrober.
4. Dresser les assiettes avec 1/4 de la roquette restante et 1/4 de la salade de pâtes, puis saupoudrez avec 1/4 des tomates séchés et garnir avec les copeaux de parmesan.
5. Servir.


Les fusili peuvent être remplacés par des penne rigate, farfalle, gnocchetti sardi ou des conchigliette.
Il est possible d'utiliser de la crème légère au lieu de la crème aigre. Cela limitera les calories ingérées.

Idées de présentation:
Servir pour le repas de midi ou du soir.
Accompagner cette salade d'un Chardonnay, Chasselas, Riesling ou Sauvignon Blanc.

Avec cette recette, je participe au concours "Cuisinez La Pasta Avec Garofalo" qu'Edda organise. Vous trouverez tous les détails sur son beau blog "Un déjeuner De Soleil".
Spring Pasta Salad 3 bis