Since we must all eat more Omega-3, I was looking for a salmon dish when I started to watch the Puff Pastry episode of French Food at Home. I found my match with the stylish and delicious Salmon en Croute.
Puff Pastry Tips
You can make your own dough but it is quicker to go with store-bought puff pastry sheets. Puff Pastry is hard to make. I do not recommend it for novice. What is great about Puff Pastry is that it produces airy and multi-layer buttery dough. It is delicious. Very French.
If you never work with puff pastry, here are a few tips:
- Work on a very cold marble top - put it on the freezer and get it out just before usage
- Freeze the dough and work fast with cold hands. The dough is hard to handle once it started to warm
- The egg-wash glaze will prevent the rising, so be careful when applying it. You can apply the egg-wash glaze with your hands on the side
- Make sure to pre-heat the oven at a high temperature, typically 425 degrees Fahrenheit. Puff pastry requires a temperature shock to rise properly.
Categories:
FOOD + drinks
DINING
posted @ Thursday, April 17, 2008 5:25 PM | Feedback (0)
Today, I proposed a classic dish for supper: Bucatini or Spaghetti Alla Carbonara. My favorite Pasta All Carbonara recipe is one inspired by the Remo Contini of Antica Trattoria da Carlone, a restaurant in Rome, Italy.
My recipe comes from a fabulous Italian cooking book that is only available in French. Filled with authentic Italian recipes, Pasta et cetera à la di Stasio was probably under all the Christmas trees across Quebec last year. This recipe reconciled me with Pasta All Carbonara. I started avoiding over the last decade pasta all carbonara because of the profusion of cheap cream recipes in restaurants.
Selecting the pasta
For the pasta, the large surface of bucatini gives more adherence to the sauce. The problem with bucatini is that it is harder to eat; therefore not elegant. Serving bucatini is not a good idea if you are having friends over. Serve spaghetti instead with a bottle of red Italian wine. Yes, try pairing a no-cream Pasta All Carbonara with red wine; you will see it is a delightful match.
Categories:
FOOD + drinks
DINING
posted @ Wednesday, April 02, 2008 4:08 PM | Feedback (2)