Over dinner parties, I've been asked numerous times on how to get that nice golden sear on my scallops. How do I know if my scallops are cooked? Should I torch my scallops? You get the drift. Searing scallop is really one of the simplest technique and I'm not kidding. Follow the steps below to achieve that perfect sear with moist, juicy centre. I like to serve these sea treasures on a bed of corn puree.
So this tip actually came from my breakfast chef aka my man. I don't usually pay attention to how he prepared my breakfast until one day, I decided to hover over him while he cut up my fruits. In a swift motion, the kiwi was peeled. I think I just fell for him a little more.
Cod vs Chilean Seabass. Many would wonder what is the difference? Is the cod I'm eating really cod? Well, I've consulted with Google and found out most of the 'cod' sold locally (Singapore) are actually Chilean Sea bass or Patagonian Toothfish. The taste and texture between these two are very similar - mild flavor and dense flaky white flesh. It is wonderfully buttery when cooked. Therefore, one could be easily mistaken for the other. In any case, this is yet another tiger's favorite Sunday night dinner request. Here is the BNF version of the classic Nobu Black Cod with Miso.
Fans of dark chocolate will love this. Its deep, dark and mysterious. Ok, maybe not that mysterious since there are tons of dark chocolate ice cream recipes readily available. I guess dark chocolate is an acquired taste. I'm talking about 70% to 85%. Dark chocolate lovers will probably relate to the %. I've tried a few different recipes and found this to be just right.
I shall declare today to be Throwdown Thursday! Some might ask - what the heck is a throwdown? Well, I'm happy to explain. Inspired by the popular Food network television program - Throwdown! with Bobby Flay, his mission was to challenge cooks renowned for a specific dish or type of cooking to a cook-off of their signature dish. Both chefs will prepare their own version of the dish and the judges will have blind taste tests to decide the winner.
Here at BNF, I plan to recreate some of the restaurants' signature dishes I've tasted and love. Since this is my first throwdown challenge, what better way to start it off with a much sought after dish - Gunther's Cold Truffle Angel Hair Pasta with Oscietra Caviar? Ok, but I have to be honest here. Since oscietra caviar is like one the most prized and expensive caviar, I'm replacing it with normal caviar...:-P
Since I made the mini apple crumble on Monday, my family has been requesting me for my apple turnovers. How can I say no to them, right? The ingredients and steps are pretty similar to the apple crumble. Just that I had to get more apples since I used up the remaining on Monday. Always happy to pop down to the grocery store and somehow, I always managed to fill up my shopping basket with items other than on the shopping list. My version of a walk-in wardrobe is a room with shelves filled with all sorts of spices, ingredients, cooking tools, left right centre (think Masterchef pantry).
The usual way of eating apples is hold and bite. Now, if you don't like eating apples whole (they can, after all, get a little messy that way), but don't always have a knife around, you can actually break them in half with your bare hands - sounds weird? Nay. Not only is it convenient, it makes you look like the Incredible Hulk (you know, sans anger issues).
Found some granny smith apples lying in my basket of oranges. What I can do with 3 of them? I've just finished giving the oven a good scrub down (I can't remember the last time I did it, oops) and really not in the mood to make anything complicated, or rather, anything that involves in heavy cleaning up. Hmm...I know... apple crumble! What better way to reward myself than with a warm, delicious dessert with my favorite crunchy granola topping?
This is not your typical KFC coleslaw version. Sorry, mayonnaise lovers. I'll make it up to you all in other recipes. Red cabbage is also known as purple cabbage. The color comes from growing in acidic soils. Alkaline soil will produce greenish-yellow cabbages. Well, you get the idea. I prefer to use red cabbage instead of greenish-yellow cabbage in this recipe. However, if you can't get your hands on reddy, feel free to use good ol' greeny. :-)