I halved a fresh fig, dipped it into Vanilla Bean Creme (recipe in The Art of Breakfast) and then into raw sugar and torched! Add a drizzle of the creme on top and voila, a beautiful, delicious garnish or even small bite for dessert.
I love the pop of shelled and roasted pumpkin seeds (or Pepitas) and decided to make a brittle. Turned out pretty good. I think next time I would actually cook it to a slightly lower temperature.
1 1/2 cups toasted and salted Pepitas (shelled pumpkin seeds)
1/2 cup water
1 cup granulated sugar
1/2 cup corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
In a 3 quart saucepan, add sugar, water, corn syrup and heat, only stirring in the beginning to combine, until 290 degrees. Add Pepitas and cook until 300 degrees. Remove from heat, add vanilla and baking soda, stir carefully (baking soda will cause the mixture to foam, just keep stirring) and pour onto silicone liner or parchment paper. When cool, break into pieces.
Note: I buy my seeds and nuts in bulk from bulkfoods.com – saves me steps in roasting and salting but you can certainly do this yourself.
After 96 of my photographs, 155 pages and 90 recipes, I am FINALLY submitting my manuscript tomorrow, November 7, 2010 !!!
The Art of Breakfast is due out June 2011. A little bit of my story as an innkeeper and my love of cooking, combined with my background in art and photography will hopefully make this a coffee table cookbook you’ll all love reading as much as I’ve loved creating it! There will be something for all tastes, including several gluten-free and vegetarian options.
My friend Sarah (@beachmereinn on Twitter) and I went to 98 Provence tonight for a girls night out dinner. I’ll start by saying I wish I had my camera. And by the way, their website does not do the ambiance justice.
We started with Cosmos (where they serve you the extra in a small glass flask sitting on ice) and French Bread. I started with an appetizer of Seared Foie Gras, Baked Leek Brioche and Quince Marmalade and Sarah had the Mussels with Goat Cheese, Swiss Chard and Roasted Garlic. The Foie Gras was among the best I’ve ever had, probably the best. The Riesling we had went perfectly with the dishes as well.
For entrees I had the Grilled Yellowfin Tuna with Braised Arugula, Olives and Almonds (Marcona) and Sarah had the Roast Moulard Duck which offered sliced duck breast as well as a duck leg confit. Thinly sliced grilled wild mushrooms adorned both dishes. Both were amazing, not a drop remained on our plates.
Dessert? “You had me at fig” I told our server – we had Chocolate Mousse with Fig Tuiles
Everything offered a perfect balance of sweet, savory and brightness. Kudos to Chef Pierre, Johanne and Lisa. Not to mention our fabulous server Johanna!
Photos courtesy of 98 Provence on Facebook