Flan (Caramel Custard) pictures (1 of 5)
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I will be honest with you…I didn’t make these flans. I wanted to, but paying $2.50 for both flans is definitely cheaper than buying all the specialty flan cook ware and ramekins–not mentioning the time I would spend pottering in my kitchen preparing flan and making sure they come out right. I have no doubt that making flans is a fulfilling experience–a skill I would love to acquire eventually–but with my busy schedules lately, I simply can’t afford to attempt them at home.
I first tasted flans in the late 1990’s–I had just graduated from college and started working in the US. (I had never seen or tasted flans when I was in Malaysia.) My then co-worker invited me for dinner and his wife made flans for dessert. I remember vividly the first taste; it was a dessert so delicate, beautiful, and sublime–egg custard served in a bath of amber-hued caramel–it was smooth and melted in my mouth. It was the taste of heaven…(get flan recipe after the jump)
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French Snails (Bulots Mayonnaise) pictures (1 of 3)
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In French cuisine, snail is a much celebrated delicacy. So, when I was in France, I did it the French way–chowing down a bowl of these sea snails/whelks, or Bulots in French. (Thanks Pip for your information.)
I absolutely loved them and couldn’t get enough. Served cold with garlic mayonnaise, all I could say was “C’est si bon!” (It is so good!)
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Bonjour.
I came all the way to south of France to eat these–Moules à la Marinière, or French/Belgium-style mussels cooked with white wine, onions, and parsley. Not that I can’t get mussels in California, but eating these mussels right here in a Mediterranean coastal town just adds to the authenticity and–most importantly–the flavors.
While I am here, [...]
As Cynthia of Tastes Like Home puts it: “Separately (mango & lobster), they are heavenly. Combined? They are sinfully good.”
She was spot on.
This mango and lobster salad was refreshing, light, and mangolicious. For me, the ideal ratio is approximately 1.5 mango: 1 lobster to get that perfect and harmony balance. Plus, mangoes are just too [...]
Just think of this as an episode of Iron Chef…the chairman says “The secret ingredient is… LOBSTER. A la cuisine!” I rush out to the aquarium frantically, catch my prey, and off I run to the “Kitchen Stadium” and start cooking. I whip up dishes upon dishes of drool worthy lobster dishes to the judges [...]
Remember my Italian sweet basil plant that I told you weeks ago? Thanks to my nurturing hands, it’s blooming, growing, and abundant with leaves. Sometimes, I just pluck the leaves and straight away they go into my mouth. They are a quick pick-me-up and great as a palate-cleanser especially after some spice-laden Malaysian food. But [...]
My old roommate in San Francisco A taught me how to make pasta.
When we were living together in the bay area many years ago, I was in charge of making Malaysian and Chinese food in the kitchen, while A excelled in western food. She made killer mash potatoes (from scratch!) and great pasta. While we [...]
Still searching for that perfect recipe to wow your special someone on New Year’s Eve? Find no more as I’ve got a sophisticated (and elegant) recipe which is very easy to prepare and take no more than 30 minutes of cooking time.
These sweet and creamy fresh scallops are served on a bed of lightly sautéd [...]
