tag:blogger.com,1999:blog-87519440663070812812024-02-23T00:07:52.488+08:00Extra Virgin ChefAn awakened being. Free-range Human. Career-switcher. An Extra Virgin Chef.Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.comBlogger315125tag:blogger.com,1999:blog-8751944066307081281.post-71132985928596947492013-01-31T16:05:00.000+08:002013-01-31T16:05:39.780+08:00Goodbye Extra Virgin Chef, Hello Kerby!<br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Hi Friends,</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">When I started this blog 330 posts ago, I never imagined it would be so fulfilling and nourishing. </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Extra Virgin Chef</i> not only gave me a platform to share my culinary learning journey and rock the boats for some hesitant career switchers, but also connected me with people from more than 50 countries. Plus, childhood friends, ex-colleagues and acquaintances - reconnected through food. How wonderful is that.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">But it's time to close this particular chapter now. </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">No, I'm not disappearing. In fact, I'm</span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> about to embark on my most ambitious project ever, and it needs my focus, time and energy. Are you ready to hear what it is? </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I am building Asia's first gourmet food truck with a heart. Yes, a food truck, fully equipped like a professional commercial kitchen set-up. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We will register it as a social enterprise to fulfil its aspiration to feed the hungry and underprivileged. Head on down to our newly constructed (read: work-in-progress) <a href="http://www.kerbsidegourmet.com/">website</a> to read all about Kerby. Get into social conversations through <a href="http://www.facebook.com/kerbsidegourmet">facebook</a>, and track the truck here in <a href="http://www.twitter.com/kerbsidegourmet">twitter</a> when Kerby hits the streets of Singapore in the first quarter of 2013. </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thanks everyone for your support of my little blog over the past two years. This has got to be one of my personal favourite projects and</span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> I will leave it up here so it can continue to be a resource for anyone who wants to cross the kitchen chasm. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Catch you by the kerbside and if you see my truck plying the streets, remember to wave a big hello!</span><br />
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Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com7tag:blogger.com,1999:blog-8751944066307081281.post-33849612248876408072012-12-18T18:51:00.003+08:002012-12-19T19:01:52.437+08:00Banana Bread - My Go-to Recipe now<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX8YaP4bzH14ryKls9iHKCoDbOY3ovNH8xgjI25VlLHC241sRUa4Z9ynnstwCBktn5r_YFjrmBpMmQ2SNmyHeJKZOBPvaCQJXNVc5bYWxZT3pXLnK9cly5cxyeMAwZ8ybGqBJgMsVtwS92/s1600/IMG_3296.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX8YaP4bzH14ryKls9iHKCoDbOY3ovNH8xgjI25VlLHC241sRUa4Z9ynnstwCBktn5r_YFjrmBpMmQ2SNmyHeJKZOBPvaCQJXNVc5bYWxZT3pXLnK9cly5cxyeMAwZ8ybGqBJgMsVtwS92/s640/IMG_3296.PNG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit to my friend CP</td></tr>
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If you've been following my blog, you may know I've been silent for a while. There was a particular day when I couldn't hold back my enthusiasm and did reveal I had <a href="http://extravirginchef.blogspot.sg/2012/09/an-evc-update.html">something up my sleeve</a>. Well, I really can't wait to tell you more. My new business idea has kept me very busy the past 2 months. I feel like starting an Extra Virgin Entrepreneur page as I have so much to share!<br />
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Anyway, so many of you asked about my banana bread post on <a href="http://www.facebook.com/extravirginchef">my facebook page</a> and I'm so sorry I took so long to get back to you but here it is finally! I have tested this simple recipe numerous times now and it is definitely my go-to recipe for moist, fluffy banana bread. My sister who is fussy about how she likes her banana bread, said, Finally, you got it right!<br />
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<b>Recipe</b><br />
<i>Adapted from my new friend CP</i><br />
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<b>Ingredients</b><br />
220g all-purpose flour<br />
110g castor sugar (original 150g)<br />
1 tsp baking powder<br />
1/4 tsp baking soda<br />
1/4 tsp salt<br />
2 large eggs, lightly beaten<br />
115g, unsalted butter, melted and cooled<br />
4 overripe large bananas, mashed (original 3 bananas. The more overripe, the sweeter - which is why I could cut down the sugar)<br />
1 vanilla pod (or you can use 1 tsp pure vanilla extract)<br />
1 cup of Nuts, assorted and toasted (almond flakes, pine, whatever you fancy, even raisins and cranberry and chocolate chips!)<br />
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Garnish: a few slices of banana on top of batter<br />
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<b>Method</b><br />
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1. Preheat oven to 160C (you have to test your own oven performance. If you find the top browning or burning too quickly while the rest is still uncooked, reduce the temperature)<br />
2. Butter and flour the bottom and sides of a 9x3 inch loaf pan. (Mine didn't exactly measure up but it's fine. I've since tried different shapes and sizes for variety and it's been fun!)<br />
3. In a large bowl, combine the dry ingredients - flour, sugar, baking powder, baking soda, salt. Set aside.<br />
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4. In a medium size bowl, combine the wet ingredients - mashed bananas, lightly beaten eggs, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients into the dry just until combined and the batter is thick and chunky. Don't overmix or you will lose the fluffiness. </div>
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5. Scrape the batter into prepared pan and place slices of banana on top for garnish (optional). </div>
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6. Bake till golden brown and a stick inserted into the bread comes out clean, about 60 minutes. </div>
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7. Place on a wire rack to cool, then remove bread from the pan. </div>
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8. It's lovely served warm. If you intend to serve it on another day, let it cool completely then double cling-wrap tightly to preserve moisture. </div>
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Very simple - so please do try it. Your family members will certainly benefit from your effort! Have fun monkeying around.<br />
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See my very <a href="http://www.extravirginchef.blogspot.sg/2011/05/banana-tea-bread.html">first attempt</a> at banana bread some 2 years back.<br />
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Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com7tag:blogger.com,1999:blog-8751944066307081281.post-54840137716355560892012-11-06T19:08:00.000+08:002012-11-06T19:13:26.017+08:00Fast food versus slow food, or convenience versus flavour<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-Y-s8ZSdM8VuqgPCYS7nI84Z-6wyd8-KD5GCbwOZjx1_QB0a6Ayy8smi6KTOVAw8zukS_4wvmnM27n7VY77h1G17-o7FpJNPJWwYZbGI45BU5TRpH89G39HXvjObVplqrIQb5llnktQj/s1600/Slow+Food.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-Y-s8ZSdM8VuqgPCYS7nI84Z-6wyd8-KD5GCbwOZjx1_QB0a6Ayy8smi6KTOVAw8zukS_4wvmnM27n7VY77h1G17-o7FpJNPJWwYZbGI45BU5TRpH89G39HXvjObVplqrIQb5llnktQj/s640/Slow+Food.jpg" width="640" /></a></div>
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<b>For fast-acting relief, try slowing down!</b><br />
In this day and age of rushing from one place to another, and never having enough time to finish everything you set out to do, there is little room left for slow-cooked food. You do know that slow food is healthier than fast food? You may want to read about the <a href="http://en.wikipedia.org/wiki/Slow_Food">Slow Food Movement</a> started as a resistance to a McDonald's opening, and which aim to educate consumers on the risks of fast food.<br />
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Fast food can never taste as good as slow food. Is convenience preferred over flavour? Sometimes. But not always. I looked back at some of the slowest food I've done in this blog and would like to share it with you here.<br />
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My personal record is a slow, slow cooked <a href="http://extravirginchef.blogspot.sg/2012/06/sous-vide-beef-cheeks-this-one-took-me.html">beef cheeks that took 72 hours</a>. Yes, 3 full days. This blogpost was also featured on Asian Food Channel Official Facebook Page.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WD6uig_kTEcZ080T08qFP7eHOqWhNWO-SfWKRWYdAQPIdOiD5AV2yL0UUlJL4DguHHFjR5A9lbg6iImucXglgP_9olTkAm4st90LOTG4ZK0cWOW1fAzQZFtygRl-etIICt_HdZeTKuWZ/s1600/IMG_0175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WD6uig_kTEcZ080T08qFP7eHOqWhNWO-SfWKRWYdAQPIdOiD5AV2yL0UUlJL4DguHHFjR5A9lbg6iImucXglgP_9olTkAm4st90LOTG4ZK0cWOW1fAzQZFtygRl-etIICt_HdZeTKuWZ/s640/IMG_0175.JPG" width="640" /></a></div>
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Coming in second place is my take on Heston Blumenthal's <a href="http://extravirginchef.blogspot.sg/2012/06/heston-blumenthals-36-hour-sous-vide.html">36-hour Sous Vide Pork Belly</a>. This has now become my most popular post since it keeps popping up on Google search page. By the way, you know that animal fat is good for you, right?!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbyIvIupkpqRrq6TYwREzcxc4V2CXH1lp98xjKOJd8-Imopx837WXXn1UiVX3GbIGq64ldf_HDGSJSBBFUf63_6RHwFkzlWeqsx3JizJpP9fB1Xio3noCY333BRjpgLE_aLLcWZMZ2qTs/s1600/IMG_0066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbyIvIupkpqRrq6TYwREzcxc4V2CXH1lp98xjKOJd8-Imopx837WXXn1UiVX3GbIGq64ldf_HDGSJSBBFUf63_6RHwFkzlWeqsx3JizJpP9fB1Xio3noCY333BRjpgLE_aLLcWZMZ2qTs/s640/IMG_0066.JPG" width="640" /></a></div>
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In third place is a non-sous vide recipe of Duck Leg Confit, which requires a 24-36 hour overnight marinade, followed by a 2-2.5 hour slow bake in the oven, and finished off with a 5-minute pan sear for crispy skin.<br />
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Too much of a hassle, and just no time and patience to make these slow food? Look out for the next post on healthy fast food whipped up in minutes!<br />
<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com8tag:blogger.com,1999:blog-8751944066307081281.post-87275578582395952412012-10-17T10:16:00.001+08:002012-10-17T10:19:21.151+08:00The Perfect Egg - Sous Vide Eggs!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8N1qn8051tgudBaZtEUxhqnA_TxTnkMy8drPA9qd22WvL56V-UoFLT3MjTckCM2zyMs2-ELUAI2xA3BU5vuG6fqq409_FhruIyDSRwdHfQiGSJ0FZl5u7wXc4eAjAWYz3z2jTkJUVidWk/s1600/IMG_2882.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8N1qn8051tgudBaZtEUxhqnA_TxTnkMy8drPA9qd22WvL56V-UoFLT3MjTckCM2zyMs2-ELUAI2xA3BU5vuG6fqq409_FhruIyDSRwdHfQiGSJ0FZl5u7wXc4eAjAWYz3z2jTkJUVidWk/s640/IMG_2882.JPG" width="510" /></a></div>
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Picture-perfect of a sous-vide egg - 45 minutes at precisely 64.5 degrees Celsius. In this state, the egg white denatures and unfolds to form a custardy-like texture, while the yolk forms a tender gel. Photo credit to my friend Jude who recently succumbed to sous vide.</div>
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Amazing how clean the shells are when I broke the SV egg.<br />
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I did wonder, why bother to spend 45 minutes on something that's gobbled up in 45 seconds. But I found SV addictive and in fact can't wait to get my hands on another batch. There are hardcore SV food bloggers who SV one whole batch of eggs for the week and simply warm them up every morning for breakfast.<br />
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See how you can <a href="http://extravirginchef.blogspot.sg/2012/02/best-duck-breast-in-world.html">do this at home without a SV machine</a>.<br />
<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com3tag:blogger.com,1999:blog-8751944066307081281.post-90038769444050530992012-10-08T21:47:00.000+08:002012-10-08T22:18:20.434+08:00Duck Leg Confit Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-755QmQDqH2GsOu7wYowmS0J0HLSfLEMnK2AQFgy98-3aqlWWL8TAhkVDOL5FRWMshD4SfcJYQkwl90kXKceXJRhsnzWlrRuRNHcFYId7gSaeP2Fr1InsUpRpR9bkYbL0i07g3FBovn7/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-755QmQDqH2GsOu7wYowmS0J0HLSfLEMnK2AQFgy98-3aqlWWL8TAhkVDOL5FRWMshD4SfcJYQkwl90kXKceXJRhsnzWlrRuRNHcFYId7gSaeP2Fr1InsUpRpR9bkYbL0i07g3FBovn7/s640/IMG_0036.JPG" width="640" /></a></div>
<br />
It took 5 whole minutes to put this together -<br />
<br />
3 minutes to pan fry the duck legs (left at room temperature for about 30 minutes from the fridge)<br />
1 minute to prepare the salad dressing<br />
30 secs to segment the orange<br />
30 secs to shred the duck legs and plate up<br />
<br />
The duck leg confit that I have been 'confitting' the past 10 weeks met with its destiny on my dinner table tonight. <a href="http://extravirginchef.blogspot.sg/2012/04/duck-leg-confit.html">Here's how I prepared it.</a><br />
<br />
I love food with bright colours on the dinner plate, and I stare rudely at them for a long time.<br />
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<b><i>Salad dressing recipe</i></b> (I liked it but hubster found it too sweet)<br />
<br />
2 Tbsp extra virgin olive oil<br />
1 Tbsp honey<br />
1 Tbsp orange juice<br />
1 Tbsp lemon juice<br />
1 Tbsp white wine vinegar<br />
1 Tbsp <a href="http://extravirginchef.blogspot.sg/2012/04/word-of-week-balsamic-vinegar.html">aged balsamic vinegar</a><br />
Sprinkle of <a href="http://extravirginchef.blogspot.sg/2012/09/fine-dining-at-home-23-pan-fried.html">coarsely crushed olives</a><br />
Sprinkle of <a href="http://extravirginchef.blogspot.sg/2012/09/fine-dining-at-home-23-pan-fried.html">citrus dust</a><br />
1/4 tsp sea salt<br />
1/8 tsp freshly ground black pepper<br />
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<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com4tag:blogger.com,1999:blog-8751944066307081281.post-70888678865101357472012-09-27T20:38:00.000+08:002012-09-27T20:38:21.003+08:00Fine Dining At Home 3/3 - Sage-scented Rhugs Estate Pork Tenderloin<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKG6OO39qxO7aXLLPWIv3L_BMSfxz_28FCbbKBoUyDmo_IRa758YdRhlLAI9PYD4PwZWGaHho1Z6Pym9Vzms0McpY4rLhwD6OhyaK-3w1JNQ9G2uByAqvF3pHNULNKhjOJupG4YqHtCBM/s1600/IMG_0054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKG6OO39qxO7aXLLPWIv3L_BMSfxz_28FCbbKBoUyDmo_IRa758YdRhlLAI9PYD4PwZWGaHho1Z6Pym9Vzms0McpY4rLhwD6OhyaK-3w1JNQ9G2uByAqvF3pHNULNKhjOJupG4YqHtCBM/s640/IMG_0054.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home plating - much room for improvement! <br />
But I daresay my sous-vide pork tasted better than the one I ate at the event.</td></tr>
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And here's the third recipe - <i><b>Sage-scented Rhugs Estate Pork Tenderloin</b></i><br />
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<b><i>Ingredients for prune compote</i></b><br />
150g fresh pitted prunes<br />
100 ml whiskey<br />
100 ml water<br />
<br />
<b><i>Ingredients for Scotch eggs</i></b><br />
4 quail eggs<br />
1 large egg<br />
20g flour<br />
100g minced pork<br />
20g bread crumbs<br />
1 shallot<br />
1 garlic clove<br />
<br />
<b><i>Ingredients for celeriac puree</i></b><br />
1 Celeriac (can be replaced by any hard and root vegetables)<br />
150 ml chicken stock<br />
20g butter<br />
<br />
<b><i>Ingredients for pork tenderloin</i></b><br />
100g pork fat net (I skipped this)<br />
1/2 bunch fresh sage<br />
2 rhugs estate pork tenderloin, whole<br />
<br />
<b><i>Ingredients for sauce</i></b><br />
1 shallot<br />
1 garlic clove<br />
150g mixed wild mushrooms chopped<br />
250ml whiskey<br />
200ml chicken stock<br />
100ml veal stock (I replaced with beef stock)<br />
100ml double cream<br />
<br />
<b><i>Method for prune compote</i></b><br />
1. Roughly chop the prunes.<br />
2. Add into a vacuum pack bag along with whiskey and water.<br />
3. Seal the bag and place in a water bath for 45 min at 65C.<br />
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(Note to self: skip step 1 to get whole prunes which look better when plated)<br />
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<b><i>Method for Scotch eggs</i></b><br />
(This was super yummilicious and it's worth the effort and time!)<br />
1. Boil the quail eggs in water for 3 minutes, then take out and leave to cool. (I did 2 minutes and still didn't get runny yolks that I wanted. Will try 1 min 20 secs next attempt, as advised by another chef)<br />
2. Season the minced pork with salt and pepper and add any dried herbs and mix well.<br />
3. Take 1 spoonful of the minced pork and place it flat on a board.<br />
4. Peel the egg and put in the center of the minced pork then fold the pork all over the egg and place in the fridge.<br />
5. After an hour, remove the eggs from the fridge and coat with bread crumbs. (Just realised I missed this step!)<br />
6. Dip the wrapped quail in flour, then into a bowl of whisked egg, and finally the bread crumbs again.<br />
7. Deep fry for 2 minutes and set aside.<br />
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<b><i>Method for celeriac puree (I made carrot puree instead)</i></b><br />
1. Peel the celeriac and chop up roughly.<br />
2. In a saucepan, add a little butter and the celeriac.<br />
3. Season with salt and stir for 2 minutes.<br />
4. Add 150ml chicken stock and top up wtih water to just cover celeriac.<br />
5. Slowly cook for 1 hour, then quickly cook out the rest of the liquid. (Chef tip: simmer to reduce liquid instead of throwing it away.)<br />
6. Blitz in a bar blender until you have a smooth puree. (Chef tip: must be fully cooked to get smooth puree)<br />
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<b><i>Method for pork tenderloin</i></b><br />
1. Lay the pork fat net (stomach lining) flat, then place the sage leaves all over the fat and lay the pork on top.<br />
2. Roll the pork twice in the fat.<br />
3. Add a little oil to a frying pan to cook the pork<br />
4. Season the pork and seal in the pan all over until golden brown.<br />
5. Add a spoon of butter and baste the pork evenly for around 8 min until medium well, then remove from pan.<br />
6. Remove excess fat from the pan but keep it to make the sauce.<br />
<br />
As the pork I ate at the event was dry and tough, I decided to sous vide my tenderloin instead of using the above method. 56C for 3 hours, and I got amazingly moist medium pork. My friend who has not eaten pork in a decade, emptied her plate - what a testimony to sous vide.<br />
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<b>You know, sous vide is so simple and makes your diners think you can cook like a professional chef. It's so easy I feel like I'm cheating!</b><br />
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<b><i>Method for sauce</i></b><br />
1. Chop the shallot and crush the garlic.<br />
2. Saute them, along with the mushrooms, in the same pan you used for the pork.<br />
3. Add the whiskey (to deglaze) and reduce to a syrup.<br />
4. Now add the stocks and cream, and reduce until a nice glossy sauce is formed.<br />
<br />
My sauce turned out too liquid although the taste was acceptable. Felt like there was no time for the reduction to occur when the meat was already being plated and getting cold. Will have to try this again.<br />
<br />
<b><i>Method for plating</i></b><br />
1. Place the Scotch egg at the back of the plate.<br />
2. Place dots of celeriac puree all round the edge of the plate.<br />
3. Place 1 spoon of prune compote in the center of the plate.<br />
4. Slice the pork and add the desired amount on top of the prunes.<br />
5. Spoon over the sauce and ready to serve.<br />
<br />
Additional chef tip: heat oil very very hot and deep fry small sage leaves for 10 seconds to get dried sage for crisp and maximum flavour, and use it as a garnish on the puree.<br />
<br />
I would say the Scotch egg is a must-try - it tasted superb with a lovely Tonkatsu kind of crunch and gooey inside. Sage and pork are also a winning combo to note. Overall, another tedious recipe worthy of your time, effort and attention.<br />
<br />
Click here to see<br />
- <a href="http://extravirginchef.blogspot.sg/2012/09/he-showed-me-that-food-has-power-to.html">The MasterChef class event where Chef Lee Bennett presented these 3 recipes</a><br />
- <a href="http://extravirginchef.blogspot.sg/2012/09/fine-dining-at-home-13-recipes-from.html">First recipe: Chilled Tomato Gazpacho with olive oil sorbet and lime vodka jelly</a><br />
- <a href="http://extravirginchef.blogspot.sg/2012/09/fine-dining-at-home-23-pan-fried.html">Second recipe: Pan-fried Scottish Salmon with basil pesto, citrus powder and olive oil dust</a><br />
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<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com6tag:blogger.com,1999:blog-8751944066307081281.post-44822350090922324132012-09-24T22:16:00.001+08:002012-09-25T11:14:20.954+08:00Fine Dining At Home 2/3 - Pan-fried Scottish Salmon<div class="separator" style="clear: both; text-align: center;">
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Here's Recipe 2 from <a href="http://extravirginchef.blogspot.sg/2012/09/he-showed-me-that-food-has-power-to.html">Chef Lee Bennett</a> of Equinox Restaurant at Swissotel Stamford in Singapore:<br />
<b><i><br /></i></b>
<b><i>Pan-fried Scottish Salmon with Warm Salad of Beetroot</i></b><br />
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I got my friends to plate their own dishes - you can tell none of us will make it to Masterchef, but it sure added much more fun to the evening.<br />
<br />
If you think the list of ingredients for <a href="http://extravirginchef.blogspot.sg/2012/09/fine-dining-at-home-13-recipes-from.html">the first dish</a> was too long, wait till you see this one, with an even longer list in the method. Ready?<br />
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<b><i>Ingredients for citrus powder and olive dust</i></b><br />
5 oranges<br />
2 lemons<br />
200g pitted black olives<br />
<br />
<b><i>Ingredients for pan fried Scottish salmon and warm salad of beetroot</i></b><br />
2 Charlotte potatoes, large<br />
2 sprigs of rosemary<br />
2 garlic cloves<br />
2 beetroot, large (note to self: just need one)<br />
1 fennel, small<br />
3 radish<br />
1 bunch of wild rocket and frisee<br />
4 x 150g salmon, centre cut<br />
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<b><i>Ingredients for basil pesto</i></b><br />
2 bunches of fresh basil<br />
2 garlic cloves (I used 4)<br />
150ml olive oil<br />
100g toasted pine kernels<br />
100g grated parmesan<br />
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<b><i>Method for citrus powder and olive dust</i></b><br />
1. Peel orange and lemon skin onto a metal tray.<br />
2. Place in the oven at max 80C and leave overnight. (Totally dehydrate for maximum flavour)<br />
3. Cut the olives into half on to a separate tray and leave to dry with the oranges.<br />
4. Use a clean blender to blend the olives into coarse bits.<br />
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<tr><td class="tr-caption" style="text-align: center;">Old world charm vs new world food processor</td></tr>
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<b><i>Method for panfried Scottish salmon and warm salad of beetroot</i></b><br />
1. Place potatoes to cook in gentle simmering salted water<br />
2. Add some garlic and rosemary. (Optional: Leave in water for up to 2 days for flavour)<br />
3. Once cooked, refresh in cold water and peel the skin off, then dice into 1cm cubes<br />
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4. Pour some rock salt on a baking tray, pierce the beetroot and place onto the salt.<br />
5. Cover the tray with a layer of tin foil and cook in the oven at 150C for around 90 minutes. (I cooked for 120 min and they were still too crunchy. Note to self: will increase temp to 200 next time or boil to soften before putting into oven.)<br />
6. Once cooked, remove skin and dice into 1cm cubes. (Store separately from potatoes as they stain.)<br />
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7. Thinly shave the fennel and radish into ice cold water using a mandolin.</div>
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8. Pick through the wild rocket and frisee, wash and pass through a salad spinner.</div>
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9. Put the beetroot and potato into a bowl together and season lightly, dress with olive oil, a pinch of the citrus powder and olive dust.</div>
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10. Mix the greens with the fennel and radish, then add a drizzle of olive oil.</div>
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11. Season the salmon with salt. (Oops, just realised I didn't do this and it tasted fine!)</div>
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12. Add a drizzle of oil into a hot non-stick pan.</div>
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13. When hot, place salmon on the pan and cook for 2 minutes. Turn it over and cook for another 2 minutes. (I did one minute on each side to avoid flaky salmon which I don't enjoy. At one minute, I got just past the sashimi stage.)</div>
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14. Remove salmon from the pan.</div>
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As a side tip, Chef suggested you can add crisp and crunch to the dish by grilling the salmon skin. 60C in the oven overnight. </div>
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<b><i>Method for basil pesto (key to this dish)</i></b><br />
1. Pick the basil.<br />
2. Blanch in boiling water for 30 secs then refresh in ice water.<br />
3. Once cold, remove and squeeze water out completely<br />
4. Place into blender with minced garlic, olive oil, pine kernels and parmesan<br />
5. Blend to a smooth paste. (I blended to rather coarse so I could still bite on the little chunks of nuts which I love)<br />
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My pesto was a big hit that night. We ended up eating everything with the pesto, and my friend even placed an order with me! Expensive but oh so very healthy and delish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIkI4q51Ftt92EdqUr7gHbjL-wFuhEAmqYJacW43d20D-8mbCRcheVGzTTKKH0rNR3hdokA1Vr_lvTZb_LTFUxmkUIuiBzSaUI0GmUOtwni6rJJBiab73YmZKlrWKLOKknSL2AT9i4FiC/s1600/IMG_0071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIkI4q51Ftt92EdqUr7gHbjL-wFuhEAmqYJacW43d20D-8mbCRcheVGzTTKKH0rNR3hdokA1Vr_lvTZb_LTFUxmkUIuiBzSaUI0GmUOtwni6rJJBiab73YmZKlrWKLOKknSL2AT9i4FiC/s640/IMG_0071.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The beauty of toasted pine kernels</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My big hit that night - home-made pesto with fresh basil from the garden</td></tr>
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<b><i>Plating</i></b><br />
1. Spread the basil pesto on a plate in a circular movement.<br />
2. Add 2 Tbsp of the beetroot and ptoato onto the plate followed by a handful of the salad.<br />
3. Top with the salmon then sprinkle the citrus powder and olive dust around the plate.<br />
4. Ready to serve.<br />
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So, have I tired you out just reading the ingredient list? For me, I was inspired to try it and found it worth the colossal effort and every minute of my time, and highly rewarding to be feeding my friends good food, real food. Sick as it sounds, I would do this all over again.<br />
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<b><i>Up Next: Recipe 3 Sage-scented Pork Tenderloins</i></b>Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com3tag:blogger.com,1999:blog-8751944066307081281.post-52095006442860521992012-09-23T16:56:00.001+08:002012-09-25T11:11:03.106+08:00Fine Dining At Home 1/3 - Chilled Tomato Gazpacho<div class="separator" style="clear: both; text-align: center;">
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I told you about the <a href="http://extravirginchef.blogspot.sg/2012/09/he-showed-me-that-food-has-power-to.html">DBS Indulge MasterChef Class</a> I attended and the recipes I would share when I attempted them myself. Well, this is the colossal effort dinner - to an extra virgin chef, this feels like a 100-step and a 100-ingredient recipe. I'll share everything with you but it probably needs to break into a few posts!<br />
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Not for the faint-hearted.<br />
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Ready? Let's go.<br />
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<b><i>Recipe 1 Chilled Tomato Gazpacho with Lime Vodka Jelly and Spanish Olive Oil Sorbet (serves 4)</i></b><br />
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<b><i>Ingredients for gazpacho</i></b><br />
2 red peppers<br />
1 shallot<br />
3 Tbsp tomato puree<br />
3 garlic cloves<br />
1 cucumber<br />
1 kg over ripe tomatoes<br />
1 stick lemongrass<br />
1/2 bunch basil<br />
Few sprigs coriander<br />
1 litre tomato juice<br />
Salt<br />
Sherry vinegar<br />
Worcestershire sauce<br />
Tabasco sauce<br />
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<b><i>Ingredients for olive oil sorbet</i></b><br />
100 ml EVOO<br />
30 ml natural yoghurt<br />
200 ml stock syrup<br />
2 lemons (zest and juice)<br />
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<b><i>Ingredients for lime vodka jelly</i></b><br />
200 ml plain vodka<br />
200 ml water<br />
4 limes<br />
6 leaves of gelatin<br />
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<b><i>Method for gazpacho</i></b><br />
1. Sweat peppers and shallot until soft, then add puree and cook for a couple of minutes.<br />
2. Peel and chop the garlic and cucumber, as well as chop the rest of the ingredients and mix together.<br />
3. Add the pepper mix, season well with salt, sherry vinegar and Worcestershire sauce.<br />
4. Marinade overnight.<br />
5. Remove lemongrass before blitzing and pass through a large-hole strainer at least twice.<br />
6. Adjust seasoning, spice and ensure it is well chilled.<br />
7. Serve cold on cold plates (my own notes).<br />
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<tr><td class="tr-caption" style="text-align: center;">Use the lemongrass as a stirrer! But remember to remove when blitzing.</td></tr>
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<b><i>Method for olive oil sorbet</i></b><br />
1. Pour the olive oil, yoghurt and stock syrup into a mould along with the zest and juice from the lemons.<br />
2. Churn to make sorbet and serve immediately or freeze (my own notes as his didn't make sense to me)<br />
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<b><i>Method for lime vodka jelly</i></b><br />
1. Place vodka and water into a vacuum pack bag along with lime rind and slices of lime.<br />
2. Seal and place into water bath at 50C for 40 minutes.<br />
3. Take out and leave to infuse for as long as possible (make in advance and leave for future use).<br />
4. Soak gelatin leaves inside ice cold water.<br />
5. Heat up 1/10 of the liquid and whisk in the gelatin leaves until all have disintegrated.<br />
6. Whisk that liquid back into the vodka and leave inside the fridge for at least 5 hours.<br />
(Own notes: I didn't understand steps 5 & 6 and basically just did my own jelly after the water bath.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwIWL1vQP-P0m-gPYLhPL8regpJ1yRYjxl9yBJsjYQIWQIIwjJUONAVliZV8ASmte3bo6BYFlt2aao6fa06q6fySJv6c63z1wwh8Q4ZZgqgpee3DR-XhXhgsaDpqkiYrWUI9WEsWw3zmZ/s1600/IMG_0019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwIWL1vQP-P0m-gPYLhPL8regpJ1yRYjxl9yBJsjYQIWQIIwjJUONAVliZV8ASmte3bo6BYFlt2aao6fa06q6fySJv6c63z1wwh8Q4ZZgqgpee3DR-XhXhgsaDpqkiYrWUI9WEsWw3zmZ/s640/IMG_0019.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My <a href="http://extravirginchef.blogspot.sg/2012/06/word-of-week-sous-vide-supreme.html">sous vide machine</a> came in handy. </td></tr>
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The flavour of the gazpacho was amazing, and I've decided this is my go-to recipe for all tomato soup! Bennett expressed surprise that cold soup hasn't taken off in hot and humid Singapore. Well, I'm a convert now, but I think most locals still prefer their soup warm if not hot.<br />
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The sorbet and jelly, while keeping the soup temperature down, also lifted the game, otherwise it would be just another tomato soup. There is enough in the recipe to keep for future use. It differentiates your dish from home cooking, and it's worth all the effort.<br />
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<i style="font-weight: bold;">Up Next, Recipe 2 - <a href="http://extravirginchef.blogspot.sg/2012/09/fine-dining-at-home-23-pan-fried.html">Pan-fried Scottish Salmon with Warm Salad of Beetroot</a>. </i>Look out for the basil pesto recipe which was a hit with my diners that night. Plus how to make citrus powder and olive dust!<br />
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<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com7tag:blogger.com,1999:blog-8751944066307081281.post-55509614161409091052012-09-17T16:28:00.001+08:002012-09-17T16:28:33.758+08:00Slithering Spaghetti - A wacky day in the office<div class="separator" style="clear: both; text-align: center;">
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Would the kids and godsons be impressed with this?<br />
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Just wondering.<br />
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<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com9tag:blogger.com,1999:blog-8751944066307081281.post-8857635016427417612012-09-13T12:35:00.001+08:002012-09-13T12:35:51.443+08:00Avo-egg-cado<div class="separator" style="clear: both; text-align: center;">
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I call this Avo-egg-cado. Or shall I call it EVC-cado?<br />
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Just 200 degrees Celsius for 15 mins to get creamy, gooey, baked eggs with avocado.<br />
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<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com13tag:blogger.com,1999:blog-8751944066307081281.post-54936967613899318532012-09-09T15:59:00.003+08:002012-10-08T22:47:48.436+08:00He showed me that food has the power to inspire!<br />
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"It's about your own taste, what you like," said Lee Bennett. Thus began last week's session at the <a href="http://www.dbs.com/">DBS</a> Indulge, a dining programme that has run for 2 successful years to savour creations and learn culinary arts from renowned chefs.<br />
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Lee Bennett, a highly-acclaimed chef with numerous awards to his name, helms the kitchen at Equinox Restaurant, Swissotel The Stamford, Singapore. He towered over the counter in the signature kitchen of the <a href="http://www.theafcstudio.com/">Asian Food Channel studio</a> at Orchard Central, with the various mise-en-place laid out by his efficient crew, many of whom are young, ambitious chefs determined to prove themselves. Before him were 30 cooking enthusiasts, food bloggers or just people who have a pure love for food, all seated around in small groups of fours or fives.<br />
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"Cold soup should be taking off in this hot weather," Chef says as he introduces the first dish, worthy of its long title -<br />
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<b><i>Chilled Tomato Gazpacho with Lime Vodka Jelly and Spanish Olive Oil Sorbet</i></b><br />
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Not having had my dinner yet, I was pleasantly surprised to be served the food as I had thought it was only a cooking demonstration. Food tastes best when you're hungry! With much anticipation, I tucked in to find a beautiful gelatin of vodka lime jelly in my cold soup. The flavours from the sorbet burst in my mouth and I was immediately happy. I was ready to hear more of what he had to say.<br />
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Next up, his signature dish - <b><i>Pan-fried Scottish Salmon with Warm Salad of Beetroot</i></b><br />
<b><i><br /></i></b>Wild salmon - a protein rush to my brain and I already feel smarter. You know, some things are taught and some things are caught - so you really have to be there in person to see and hear him. He willingly offered many nuggets of culinary knowledge as he cooked, and I appreciated that. His passion was obvious and contagious and got me thinking about his food for the next few days.<br />
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When you cook with passion, even a basic pesto sauce can stimulate all your senses!<br />
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Another nugget he shared - slice off salmon skin, pop them in the oven at 60C before you go to bed, and wake up to find delicious salmon skin crackers to add texture to your dish.<br />
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His third creation - <i><b>Sage-scented Rhugs Estate Pork Tenderloin</b></i><br />
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Wrapped in pork fat net, also known as the stomach lining as I've been told. My mom said her mother used to cook this way when they were growing up but that few butchers even know about this animal part now.<br />
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What was beautiful in particular were the Scotch Eggs - boiled quail eggs wrapped in minced pork! Delish! A must-try, I tell myself, and made sure I brought the recipe notes home.<br />
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His food was paired with Marabino wine also served at the Miele Guide Gala Dinner 2011 and World Gourmet Summit WRX Brunch 2011. They are from Sicily, Italy, are certified organic and biodynamic. The white - Insolia 2010 - is full-flavoured and very fresh on the palate. The red - Noto 2009 - is intense and attention-grabbing. I enjoyed both tremendously, in particular the red. And that's saying alot, coming from someone who normally prefers a white.<br />
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Unlike some celebrities who are more anxious to be done with the evening's job, Chef Bennett lingered on after the 3 presentations, and offered a surprise item. Flambed crepes! It's his belief to bring back the classics, and I'm with him on that!<br />
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I left making a mental note that I have to go to Equinox, if not to eat his food, at least to be infected by his passion again. An evening well-spent.<br />
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P/S: I will share the recipes when I try out these dishes myself!<br />
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Update: <a href="http://extravirginchef.blogspot.sg/2012/09/fine-dining-at-home-13-recipes-from.html">Here are the recipes!</a><br />
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<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com7tag:blogger.com,1999:blog-8751944066307081281.post-72335124220188236632012-09-03T15:25:00.001+08:002012-09-03T15:25:23.949+08:00An EVC UpdateHi everyone, I've not posted for more than a week, the longest since I first started this blog. Something's brewing! Yes, I have a major, major distraction up my sleeve. Can't tell you too much yet at this stage but I promise to tell you as soon as I can!<br />
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I'm still active on my Facebook page so do keep in touch with me there by clicking on this - <a href="http://www.facebook.com/extravirginchef">www.facebook.com/extravirginchef</a><br />
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Keep well, keep safe, and keep cookin'!<br />
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<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com4tag:blogger.com,1999:blog-8751944066307081281.post-42030465999172937152012-08-17T16:27:00.002+08:002012-08-17T16:27:54.132+08:00What's the difference between a muffin and a cupcake?<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiUN-xYm9fNGTpYWcTkJHsJbnjf4FG446UDH_OiUGGHTiM-mUT-0ce-edN6U9JvaJpbX_3ENHOIVFAqK0qWRwdTxpOEgKsAG-cd4N-Guk9DnIQ5GHDjqudo82IaxtJCUYMkBhb3VKJo4U/s1600/cupcakes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiUN-xYm9fNGTpYWcTkJHsJbnjf4FG446UDH_OiUGGHTiM-mUT-0ce-edN6U9JvaJpbX_3ENHOIVFAqK0qWRwdTxpOEgKsAG-cd4N-Guk9DnIQ5GHDjqudo82IaxtJCUYMkBhb3VKJo4U/s640/cupcakes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit - Oops, I got it somewhere from Google Images. Apologies for not attributing to the proper source.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgsK6oQDeWhOdbV3O0ZZpHhiiRSVPWDFX2iYEdTBJ9bZhfk5rKxmQKq8-rvriBHkzIOVMmqnD7VI83CmlY0J2ZIXLXeC8c8CztqWXOmcmHIKC9lYEHJIJpoHF_1GlM5WsysDEasFR18JdP/s1600/IMG_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgsK6oQDeWhOdbV3O0ZZpHhiiRSVPWDFX2iYEdTBJ9bZhfk5rKxmQKq8-rvriBHkzIOVMmqnD7VI83CmlY0J2ZIXLXeC8c8CztqWXOmcmHIKC9lYEHJIJpoHF_1GlM5WsysDEasFR18JdP/s640/IMG_0025.JPG" width="640" /></a></div>
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After my last post on a <a href="http://extravirginchef.blogspot.sg/2012/08/banana-yoghurt-coconut-cupcakes.html">Banana Yoghurt Coconut Cupcake</a>, a friend called and said it looks lovely but she wanted to know the difference between a muffin and a cupcake. I've asked this question before and was told a cupcake is essentially a cake, which doesn't enlighten quite enough, so I'm posing this question again. </div>
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I searched the internet again, and these are some of the responses I found:</div>
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1. A muffin is just a confused cupcake.</div>
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2. A muffin is an ugly cupcake.</div>
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3. A cupcake is a muffin with a fancy hat.</div>
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4. A muffin is a healthier cupcake.</div>
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5. Muffin is to bread what cupcake is to cake.</div>
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6. I called my wife "Cupcake" when she was younger. Now I call her "Muffin".</div>
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7. If you throw a muffin onto the wall, you will hear "Thud". If you throw a cupcake, you hear "Pouf"</div>
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8. Muffins are heavier and denser. Cupcakes are lighter and fluffier.</div>
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9. A muffin is a quick bread.</div>
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10. A cupcake is a cake that is cupped.</div>
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11. Ingredients are similar but mixing method is different. With muffins, you prepare all the dry ingredients separately from all the wet, then mix. For cupcakes, you do the butter-sugar mixing method and work towards a cake batter.</div>
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I remain confused. Anyone out there can provide a definitive, absolute answer that clears all doubts?</div>
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Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com9tag:blogger.com,1999:blog-8751944066307081281.post-65379569634342359112012-08-16T15:19:00.000+08:002012-08-16T15:19:36.788+08:00Banana Yoghurt Coconut Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRbvnktnfSQwz-n1Tvjs9DrgZT6RZXqMVP4E1ymkLqZtH6G5J2SKkHwQ5dVNGq2BdueK4ohqne08nF_FpKeTH669lcYu8GfA5jlmzu2fIJY6hhfV5loLQI2ChkdsZVKe1N6J_9lnPIYm5w/s1600/IMG_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRbvnktnfSQwz-n1Tvjs9DrgZT6RZXqMVP4E1ymkLqZtH6G5J2SKkHwQ5dVNGq2BdueK4ohqne08nF_FpKeTH669lcYu8GfA5jlmzu2fIJY6hhfV5loLQI2ChkdsZVKe1N6J_9lnPIYm5w/s640/IMG_0025.JPG" width="640" /></a></div>
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This is a quick way to get rid of some longstanding ingredients in the fridge and pantry. My super-ripened bananas with skin that had already turned completely black and the frozen shredded coconut that's been in there for a month. 15 minutes prep time and 20 minutes oven time. A lovely afternoon snack for everyone at home.<br />
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Lovely and easy recipe to come back to - it yields 12 very moist cupcakes. Sorry, I like my cupcakes topless so no pretty frosting to woo you with.<br />
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Er...we wiped them all clean before I could even start this blogpost!<br />
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<b>Recipe</b><br />
Dry Ingredients<br />
13/4 cup plain flour, sieved<br />
1/2 tsp baking powder, sieved<br />
1 cup sugar (I used 1/2 cup and they're fine)<br />
2/3 cup shredded coconut (leave some to roast as toppings - this I forgot to do)<br />
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Wet ingredients<br />
2 eggs<br />
1/4 cup oil<br />
Mashed bananas (I used 3 medium sized ones)<br />
1/2 cup sour cream (I used Greek yoghurt)<br />
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<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com3tag:blogger.com,1999:blog-8751944066307081281.post-37513422250762584472012-08-13T15:02:00.000+08:002012-08-13T15:18:23.493+08:00Celery Bread - More Fibre can only be good for you<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8G0HiS4GDXB8f4MfDdEhoSzucYbxBGig3Rwlk8Kk9P5vvqrzSscM7QmiMmxBtfGMcscPngtWH7uL9zksumeVcoTioxeFhqRzeavn1CYpOHkMANOC6XaGg1U3N6FmPXUABlldCLeg1DnC/s1600/IMG_0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8G0HiS4GDXB8f4MfDdEhoSzucYbxBGig3Rwlk8Kk9P5vvqrzSscM7QmiMmxBtfGMcscPngtWH7uL9zksumeVcoTioxeFhqRzeavn1CYpOHkMANOC6XaGg1U3N6FmPXUABlldCLeg1DnC/s640/IMG_0002.jpg" width="488" /></a></div>
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My first attempt at celery bread recipe by Alex Goh Magic Bread. I like the idea of having vegetables in your bread. A big plus is this is the only way to get my kids to eat the green, fibrous celery. Just blend till fine and add to the dough before the first proof. Yes, they ate 200g of celery and asked for more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1U7YBqO9tmW3rBa3YMj4rmTbA8tCEpfuZRyuxcke3vPRS7KaMvGEScG04blsO-1F6UhXnjdmr2le1RSAQbYtXpzHX_r7UeL1U2concEFfJu7PGiSXOZdJKhsw97aItbdbgADwnZeoBvo/s1600/IMG_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1U7YBqO9tmW3rBa3YMj4rmTbA8tCEpfuZRyuxcke3vPRS7KaMvGEScG04blsO-1F6UhXnjdmr2le1RSAQbYtXpzHX_r7UeL1U2concEFfJu7PGiSXOZdJKhsw97aItbdbgADwnZeoBvo/s640/IMG_0022.JPG" width="640" /></a></div>
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Instead of ham, I added the herbed pancetta that I bought from Tuscany. It gave off a smoky aroma and herby taste to the bread.<br />
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It's the bread for you if you like a soft inside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNeT4rnIXdr0P-8gkM5s9jzzDxlck97NT23hzYvND61XWbisvfBZ2UZPpR30nUGZf8oY4yXhrLFH-FxqFuZ05TbjNOAumPl4jSl3L_Xyq0icRN4_ijbaF1STFTRZDhU9x9-4cSkYd8wHG/s1600/IMG_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNeT4rnIXdr0P-8gkM5s9jzzDxlck97NT23hzYvND61XWbisvfBZ2UZPpR30nUGZf8oY4yXhrLFH-FxqFuZ05TbjNOAumPl4jSl3L_Xyq0icRN4_ijbaF1STFTRZDhU9x9-4cSkYd8wHG/s640/IMG_0018.JPG" width="640" /></a></div>
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I did not follow the original method on moulding. Instead, I just shaped the dough into whatever pans I have at home and really pretty much just to my own fancy and whims.<br />
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Here, I cling-wrapped each loaf after completely cooling off to maintain freshness.<br />
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Check out my other bread attempts<br />
<a href="http://extravirginchef.blogspot.sg/2012/02/home-made-ciabatta.html">Ciabatta</a><br />
<a href="http://extravirginchef.blogspot.sg/2011/07/home-made-rustic-focaccia-bread.html">Focaccia</a>Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com10tag:blogger.com,1999:blog-8751944066307081281.post-71297081426188143382012-08-11T16:22:00.000+08:002012-08-11T16:22:38.770+08:00A No-recipe Weekend Stew - Photo Blog Post. No.Words.Needed.<div class="separator" style="clear: both; text-align: center;">
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<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com4tag:blogger.com,1999:blog-8751944066307081281.post-11841193138101178442012-08-09T15:53:00.000+08:002012-08-09T16:12:57.780+08:00The Dark Knight Rises - Very Dark Espresso-Molasses-Kahlua Cake<div class="separator" style="clear: both; text-align: center;">
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I've really pushed the limit this time on sugar reduction - this cake is only 125g sugar. That is only a third of the recommended recipe and the least I've ever used on a cake, I believe. Highly suitable for diabetics. It tastes bitter! But I love it!!<br />
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I've always enjoyed a top crumble but this one really takes the cake with a major crevice. Any tips from anyone out there on how to minimise this?<br />
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<b>Recipe from <a href="http://www.alwaysorderdessert.com/2012/08/dark-mocha-molasses-snacking-cake.html">Always Order Desserts</a></b><br />
1 stick (125g) Unsalted Butter, softened<br />
11/2 cup Dark Brown Sugar, packed (I used only 1/2 cup, and admittedly, it can be increased to 3/4 cup)<br />
2 Tbsp <a href="http://extravirginchef.blogspot.sg/2012/08/word-of-week-molasses.html">Molasses</a><br />
1 Large Egg, room temperature<br />
1 cup Strong Black Coffee, room temperature<br />
1/4 cup Kahlua<br />
11/2 cup All Purpose Flour<br />
3/4 cup Dutch Cocoa Powder<br />
1/2 Baking Powder<br />
1/4 Baking Soda<br />
1 tsp Salt<br />
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<b>Method</b><br />
Preheat oven to 160 degrees C. Grease a 9x5 loaf pan.<br />
In an electric mixer, beat the butter, sugar, molasses and egg until fluffy, about 5 minutes. Stir in the coffee and kahlua until combined.<br />
In a separate bowl, sieve and whisk together flour, cocoa powder, baking powder, soda and salt.<br />
Add dry ingredients to the wet and mix until well blended.<br />
Pour batter into pan and bake for about 65 minutes until a skewer inserted in the centre comes out clean.<br />
Let cool in pan for about 15 minutes, then remove from pan and let cool completely on a wire rack.<br />
As mine is a way reduced sugar version, I sprinkled icing sugar on top and served with a sweet caramel sauce.<br />
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See my other <a href="http://extravirginchef.blogspot.sg/2011/08/jewish-chocolate-cake-and-more.html">Jewish Chocolate Cake.</a><br />
<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com5tag:blogger.com,1999:blog-8751944066307081281.post-79674426686513428662012-08-09T14:25:00.000+08:002012-08-09T22:59:31.407+08:00Word of the Week - Molasses<div class="separator" style="clear: both; text-align: center;">
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Not to be confused with sandstones near mountain bases called molasse, <b><i>Molasses</i></b> in the culinary world are the by products from beating sugar cane. Juice is first extracted from the cane, and thereafter, boiled to become concentrated. The caramelization of the sugar results in molasses. The quality of molasses depends on the maturing of the sugar cane.<br />
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Essentially, there are 3 rounds of boiling resulting in 3 grades of molasses - mild, dark, blackstrap. The first round of boiled juice retains the highest amount of sugar, the second round gives off a slightly bitter taste, and the final round produces high grade blackstrap which gives off a robust flavour. It also contains a higher level of vitamins and minerals and is sometimes given as health supplements, serving out a good source of calcium, magnesium and potassium.<br />
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Its texture is rich like honey and the taste is finger licking good. Get the unsulphured version which has no preservative (sulphur dioxide) added in the treatment process.<br />
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Molasses is used in dark brewed beverages such as stout and dark ales, and it is also a common ingredient in baking. Check out my next post on a <a href="http://extravirginchef.blogspot.sg/2012/08/the-dark-knight-rises-very-dark.html">Molasses Kahlua Cake</a>.Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com4tag:blogger.com,1999:blog-8751944066307081281.post-23273940463100575932012-08-08T15:37:00.001+08:002012-08-08T18:01:47.601+08:00Dry Laksa (Spicy Rice Noodles)<div class="separator" style="clear: both; text-align: center;">
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OK, here comes my Dry Laksa post. Not for those who swear that laksa is all about the gravy. One big plus about this dry version is easy portability to bring to a friend's place. Got a big tick from the kids on this one. It's less oily, less salty but still comes with a kick.<br />
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Special thanks to my friend Lina who dislikes wet laksa and her mom had to create this dish just for her, and I got to learn it from them!<br />
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For those who are unfamiliar with this dish, it is an authentically traditional street food in Singapore, and what better time to post this than on Singapore's 47th birthday tomorrow. <a href="http://extravirginchef.blogspot.sg/2011/08/in-same-way-that-i-am-more-culinarily.html">Happy Birthday, my beloved Singapore.</a><br />
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We fooled around with the plating, trying to elevate the status of the humble laksa but alas, it has to stay where it belongs, in a good old traditional Chinese bowl.<br />
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For those already familiar with this dish, the ingredients are exactly the same as the traditional version. The only difference is you don't add as much water.<br />
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<b>Ingredients</b><br />
All ingredients easily accessible from a one-stop shop in the wet market if you live in Singapore. For those who don't live in Asia, these are common Chinese cuisine ingredients and you should be able to get them from Chinatown.<br />
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1 kg thick Vermicelli<br />
2-3 Tbsp Dried Prawns (hay-bee), chopped into small pieces<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 packet Laksa Paste (choose those without MSG or preservatives)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
A bunch of Laksa Leaves, plus 2 tsp of finely chopped ones for garnishing</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 Tbsp Sugar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
200ml fresh Coconut Milk (or one small packet of Kara)</div>
Long Fishcakes, julienned<br />
500g Beansprouts<br />
6 large or 8 small dried, fried Beancurd (taupok)<br />
200g medium sized Prawns, deshelled and sliced in horizontal halves <i>or</i><br />
1 Chicken Breast, poached and shredded<br />
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<b>Method</b><br />
1. Boil pot of water, add vermicelli and cook till soft, about 4 minutes. Drain and set aside.<br />
2. In a large pan under medium to high heat, add 2 Tbsp oil and stir fry dried prawns till fragrant and not wet.<br />
3. Reduce heat and pour laksa paste and laksa leaves in. Stir fry occasionally till fragrant and oil is released from the paste. Add sugar. Be careful not to burn the paste. Add coconut milk and put back to medium heat.<br />
4. Add all other ingredients - beancurd, beansprout, fishcake, except the prawns, and stir fry with the paste. When well incorporated, add prawns. Turn off heat when prawns turn red and are cooked.<br />
5. Remove from heat, and in a mixing bowl, mix well with boiled vermicelli. There is no need to stir fry the noodles, and you do not need to add salt - this I like. Garnish with chopped laksa leaves.<br />
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<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com10tag:blogger.com,1999:blog-8751944066307081281.post-65108693180399366532012-08-01T09:47:00.001+08:002012-08-01T09:48:33.704+08:00Marcus Wareing's Banana Bread Pudding - Very Rich, Very Brit, Very Olympic!!<div class="separator" style="clear: both; text-align: center;">
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With the <a href="http://extravirginchef.blogspot.sg/2012/07/a-picture-of-blessedness-kuppersbusch.html">gigantic bananas</a> from my dear friend, I decided this would be a good time to test Marcus Wareing's Banana Bread Pudding. MW, as you may know, is an English celebrity chef who has a strong love-hate relationship with Gordon Ramsay.<br />
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I found the method very interesting and unlike any other pudding I've made, including <a href="http://extravirginchef.blogspot.sg/2011/07/bread-and-butter-pudding.html">the one from Jamie Oliver</a>, or the <a href="http://extravirginchef.blogspot.sg/2011/05/banana-tea-bread.html">basic banana tea bread</a> I made. Definitely want to make this again.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60aID29hFGi9SsW_OFBEw8xDd11Z66kFSua0cpKlN-CrsYIFQBcZ9-FN8ABKID-6qScwZUDOEUSvX9kqEsoEXfNGCimmLdgBgJJKJanBZVkegUALKUjfYNu2FUrvWVV334HgheZBp5C_V/s1600/IMG_0016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60aID29hFGi9SsW_OFBEw8xDd11Z66kFSua0cpKlN-CrsYIFQBcZ9-FN8ABKID-6qScwZUDOEUSvX9kqEsoEXfNGCimmLdgBgJJKJanBZVkegUALKUjfYNu2FUrvWVV334HgheZBp5C_V/s640/IMG_0016.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heavily caramelised bananas and toffee syrup!</td></tr>
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Verdict:</div>
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Love it! Love it! Love it! I enjoy the method of creating the toffee syrup and pouring it over the banana mixture before baking. It is truly differentiating from most of the banana bread recipes I've come across. Texture is moist and sweetness comes from overripe bananas and the caramelisation process. And this with reduced sugar! Awesome.</div>
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This is my tribute to all the impressive Brits - Bradley Wiggins who won the Tour de France just 2 weeks back and Andy Murray who came in third in Wimbledon. To Chariots of Fire and Mr Bean, the greatest detective on earth Sherlock Holmes, Dr Who, the London Symphony Orchestra, the Queen and her Jubilee Year, the gorgeous Kate Middleton, the sharp-tongued Simon Cowell, the hidden gem in Susan Boyle, to Great Britain during this Olympic season! I miss the river Thames and I miss my friends in London. Now enjoy that puddin'!</div>
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<tr><td class="tr-caption" style="text-align: center;">Very moist inside. Warning: also very rich!<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRU_Be74-TOJJiNaqQKgpM4Xb850RpXy2rUIFAiSzZYJbynoU7EzoYdyzC6wWwwxuRAwNTgfH6_yZXFdkaQcQPDB83xaISSQW-9MGktdZf8nJvFv3rni5B-mKOa8fT1fEqU1WB5RU_tu0/s1600/IMG_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRU_Be74-TOJJiNaqQKgpM4Xb850RpXy2rUIFAiSzZYJbynoU7EzoYdyzC6wWwwxuRAwNTgfH6_yZXFdkaQcQPDB83xaISSQW-9MGktdZf8nJvFv3rni5B-mKOa8fT1fEqU1WB5RU_tu0/s640/IMG_0003.JPG" width="640" /></a></div>
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<b>Here's the adapted recipe:</b></div>
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200g Unsalted Butter, divide into 50g + 150g</div>
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120g Brown Sugar (original recipe is 200g, but with ripe bananas, 120g is more than enough)</div>
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3 Tbsp Golden Syrup</div>
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125ml Thick Cream</div>
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150g Plain Flour, sieved</div>
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1 tsp Baking Powder, sieved with flour</div>
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3 Overripe Bananas, mashed (I used about 480g)</div>
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3 Large Eggs, beaten</div>
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<b>Method:</b></div>
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1. Preheat oven with fan option to 180C. Lightly oil a 9" pan.</div>
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2. Make toffee syrup by doing the following: melt 50g butter under low heat, add 50g sugar and stir. When melted and well incorporated, add syrup and thick cream and stir continuously with a wooden spoon. Simmer for about one minute then remove from heat.</div>
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3. With a hand mixer, beat remaining butter and sugar till creamy and light. </div>
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4. Mix mashed bananas and beaten eggs together, then add to the butter mixture. </div>
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5. Gently fold in sieved flour and baking powder to butter and banana mixture.</div>
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6. Pour 1/3 of toffee syrup to bottom of pan, then add half of banana mixture. Pour another 1/3 of toffee syrup on top, then add the remaining banana mixture. Pour remaining toffee syrup on top of full batter.</div>
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7. Bake in the oven for 45 minutes until a skewer inserted into the cake comes out clean. If it comes out wet and soggy, drop temperature to 110C and bake for another half hour. You will see it bubbling in the oven. Enjoy the heavy caramelisation process taking place right in front of you.</div>
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8. Remove cake from oven and leave it to cool at room temperature. Toffee will help harden cake in 10-15 minutes if it came out of the oven slightly wobbly.</div>
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9. Slice a small piece with a serrated knife and serve with frozen berries or a dollop of cream and a lovely cup of English tea. It's very rich, so don't serve big slices. </div>
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Some tips:</div>
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1. It's ok to have a few chunks when you mash your bananas, if you are a banana lover!</div>
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2. The berries provide the occasional juicy burst which pairs well with the richness of the pudding.</div>
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3. You need a big pot of tea to go with this!</div>
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</div>Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com4tag:blogger.com,1999:blog-8751944066307081281.post-51552818544249094552012-07-31T17:58:00.000+08:002012-07-31T17:58:55.906+08:00A Picture of Blessedness - Kuppersbusch Kitchen and Giant Bananas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-J38eXvnYf-lehdQYwIefna4mS5g7roKhufGqZ2k8dt4GlBPDyaW8tX3BxcTTglcqvSWEmnxTVymdG3oOMKtWKP1vSHo83OaJNeKekYeLEcG4P7g5RsIcV-JhJJpveeg3-WYezFPPPH0y/s1600/IMG_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-J38eXvnYf-lehdQYwIefna4mS5g7roKhufGqZ2k8dt4GlBPDyaW8tX3BxcTTglcqvSWEmnxTVymdG3oOMKtWKP1vSHo83OaJNeKekYeLEcG4P7g5RsIcV-JhJJpveeg3-WYezFPPPH0y/s640/IMG_0012.JPG" width="640" /></a></div>
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This is my friend's beautiful kitchen equipped with state-of-the-art Kuppersbusch ovens. I should say, this is only part of her kitchen. She is blessed with a showcase kitchen but alas, she hardly uses it! So this morning's mission was to show her how easy it is to make <a href="http://extravirginchef.blogspot.sg/2012/07/everyday-crispy-baked-chicken-with.html">Jamie Oliver's baked chicken legs</a> in her own oven. Her son in particular loved the recipe, and this is enough motivation for her to try to make it on her own the next time. Mission accomplished.<br />
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Very even heat distribution noticed in the browning of the chicken meat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoEk0vMYrc68XKx9W0moGIhKz-M2QHaStZ9UsZK_0UBjmvidTdOfAN9kj6wNmCQ5k9WCI12Q1mBZdk-NyWw80HMrJ5cxx-rC93k_O7MyavTACiQr038EQsVWZMOCRNXG9571l1_j_AIYw/s1600/IMG_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoEk0vMYrc68XKx9W0moGIhKz-M2QHaStZ9UsZK_0UBjmvidTdOfAN9kj6wNmCQ5k9WCI12Q1mBZdk-NyWw80HMrJ5cxx-rC93k_O7MyavTACiQr038EQsVWZMOCRNXG9571l1_j_AIYw/s640/IMG_0010.JPG" width="640" /></a></div>
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Look at this picture of summer! It even comes with a hot stone in front! I so want to get my hands on this to try some recipes!<br />
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And what about this cute, sexy trolley induction grill. The top panel can be removed to serve directly on the table. How cool and awesome is that. It would be totally impressive to serve a chunk of Angus beef on this!<br />
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I was at the right time at the right place as they also harvested their giant bananas that morning, and she blessed me with some to go.</div>
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Bigger and chunkier than a cucumber!<br />
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Yellowing and browning after a few days, perfect for a snack or a bake!<br />
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A picture of abundance! This is the time to test Marcus Wareing's Banana Bread Pudding!<br />
<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com6tag:blogger.com,1999:blog-8751944066307081281.post-67054350262883328822012-07-26T12:18:00.000+08:002012-11-01T00:13:07.624+08:00Classic French Chicken Liver Pate - another maiden<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdM_-FTCsNlFos2Ckjba1aHpbj7CYwL4EquWpmsqlOpeNXP0HrU_sWs4AAteoDcF_WFl1UziPh61LsPULz-HTTICbxTfp6-FgIt8AD0umjSSqTsvXgaq608OlPyBXQnN3Dq4XDbPo8Lvj/s1600/IMG_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdM_-FTCsNlFos2Ckjba1aHpbj7CYwL4EquWpmsqlOpeNXP0HrU_sWs4AAteoDcF_WFl1UziPh61LsPULz-HTTICbxTfp6-FgIt8AD0umjSSqTsvXgaq608OlPyBXQnN3Dq4XDbPo8Lvj/s640/IMG_0006.JPG" width="640" /></a></div>
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We took a week night out to visit our friend's bistro and catch up over a cider beer. K is passionate about experimenting with different recipes and for a whole hour, we talked only about food. Inspired by the chicken liver pate he served us, I immediately checked some classic recipes and wahla, here's another maiden dish by an extra virgin chef. Another easy one. Really.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvKt7gFsgDLMpUXF2lf44K8SVSWRRZJu1qj-Hgcd-ChdESsoyU7wL7SHRf9uFIOUBTcf3hyViytrUMJEw1HXjZS-bX3AsZ0xIg8HacSFb0c0feP-C1ozfp3gw6CzYfHHlZ0w7J1L-nMkZ/s1600/IMG_0158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvKt7gFsgDLMpUXF2lf44K8SVSWRRZJu1qj-Hgcd-ChdESsoyU7wL7SHRf9uFIOUBTcf3hyViytrUMJEw1HXjZS-bX3AsZ0xIg8HacSFb0c0feP-C1ozfp3gw6CzYfHHlZ0w7J1L-nMkZ/s640/IMG_0158.JPG" width="640" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Good idea to use different size dishes for different occasions. I gave these away to many friends, my poor guinea pigs - they all politely accepted.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5C6yT5NY4tvV8ZtqEgHC0WWIWQv8v-Iu5ATavQ8iYTch0SP2mv53iJ6XxlCfJh7tjc3i8Tz8V2Vfo7o9eWB-1bFAo4vyfId6tlSKeHULJLyChPGGG6XY79xuiK6wTxhd7_KRKQ7aXiPit/s1600/IMG_0165.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5C6yT5NY4tvV8ZtqEgHC0WWIWQv8v-Iu5ATavQ8iYTch0SP2mv53iJ6XxlCfJh7tjc3i8Tz8V2Vfo7o9eWB-1bFAo4vyfId6tlSKeHULJLyChPGGG6XY79xuiK6wTxhd7_KRKQ7aXiPit/s640/IMG_0165.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter will help coagulate the pate.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvW35uDWcL__SyO8qFZAVvT-wrb17-yZp8wCaKY1-keQbeIht8cJCiAc32N9kPjETMXY_HK5D2OpsXyDi_5Y1JramInb-niFZkkAlpsRFK61_OL0gV4GqOO3yXwy-0czx-m2yeL2OMvNT9/s1600/IMG_0010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvW35uDWcL__SyO8qFZAVvT-wrb17-yZp8wCaKY1-keQbeIht8cJCiAc32N9kPjETMXY_HK5D2OpsXyDi_5Y1JramInb-niFZkkAlpsRFK61_OL0gV4GqOO3yXwy-0czx-m2yeL2OMvNT9/s640/IMG_0010.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Choose a good cracker. Pay for it. Seen here is whole grain thin rye crisp bread with sourdough rye.</td></tr>
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<b>Ingredients</b><br />
(You can half everything for lesser portion. They can keep for several weeks.)<br />
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1 kg chicken liver, trimmed of sinews and fats<br />
3 blocks or 750g good quality butter, diced<br />
1 Tbsp minced garlic<br />
1 large onion, or 3 small shallots, finely chopped<br />
1 bunch fresh thyme leaves<br />
3 Tbsp brandy<br />
1 tsp grated nutmeg<br />
Salt and pepper to taste<br />
50g butter for topping<br />
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<b>Method</b><br />
1. Wash liver and gently pat dry with kitchen paper.<br />
2. Melt 30g butter in a large frying pan over medium heat. Add garlic and onion/shallots and saute for about 5 minutes until softened but not brown.<br />
3. Add liver and thyme and cook stirring frequently for 3-4 minutes. Liver should turn brown on the sides but keep the insides pink so they do not become rubbery.<br />
4. Pour brandy and cook for another 10 seconds, then add remaining butter and nutmeg to the pan. (Remember to leave some butter for topping.)<br />
5. Ensure all butter are softened, then puree the mixture in batches in a blender until smooth. Some restaurants sieve them for an even smoother texture but if you like it rustic like I do, the blender is adequate. Season with salt and pepper.<br />
6. Spoon the pate into individual ramekins or small dishes. Melt butter reserved for topping and pour over the pate. Cover with plastic wrap and refrigerate for at least 3 hours. Serve with crusty bread or hot toast. Or if you are on low carbo, serve with carrot and celery sticks. Remove from fridge 10-15 minutes prior to serving so it softens slightly. This helps remove the chill from the dish which deadens the flavours.<br />
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My first attempt and it was well received by a big group of friends. My mom who loves chicken liver, finds it repulsive though, LOL. Warning: it's heavy on butter, so go slow on this. But Julia Child also says, "With enough butter, anything is good."<br />
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By the way, do you know the difference between brandy and cognac? Well, I just learned that cognac is a type of brandy grown in the Cognac region in France. Duh.<br />
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<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com6tag:blogger.com,1999:blog-8751944066307081281.post-86949447099540690232012-07-24T19:56:00.000+08:002012-07-25T19:41:29.427+08:00Everyday Crispy Baked Chicken with Basil and Cherry Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQnuBJkqwkFgVorUKSFnIDtQEp9XVKFaiFC9qYEFl0IaM9VBoMniPMvSc1uQMdpW7eGKwWPG49G7Yzihi6uc72KHlbmVZgLPVBI-I8WpDlTDoWopZALf6h1PC4m-d2q5EBjvMNRbyCvwp/s1600/IMG_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQnuBJkqwkFgVorUKSFnIDtQEp9XVKFaiFC9qYEFl0IaM9VBoMniPMvSc1uQMdpW7eGKwWPG49G7Yzihi6uc72KHlbmVZgLPVBI-I8WpDlTDoWopZALf6h1PC4m-d2q5EBjvMNRbyCvwp/s640/IMG_0034.JPG" width="640" /></a></div>
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I have strongly recommended this Jamie Oliver recipe many times and I want to do so one more time.<br />
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Easy. Healthy. Tasty. Impressive. Practical. No exotic, expensive or inaccessible ingredients. Little preparation time. Only one dish to wash. It passes all these criteria with flying colours.<br />
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Five ingredients: Chicken legs (6-8), garlic (as much or as little as you like), cherry tomatoes (8), basil (a handful), fresh red chillies (2).<br />
Preparation time: FIVE WHOLE MINUTES!<br />
Marination time: Zero<br />
Oven time: 90 minutes<br />
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1. Rub chicken skin on with sea salt and freshly ground black pepper.<br />
2. Cut cherry tomatoes into half.<br />
3. Crush garlic with skin on. (No mincing needed)<br />
4. Wash basil. Pluck leaves and cut stalk into small pieces.<br />
5. Place everything in a dish to go into a preheated oven. Arrange chicken in one single layer. Tuck all other ingredients underneath or in between chicken. Give it 2-3 good lugs of quality extra virgin olive oil.<br />
6. Bake for 90 minutes at 180C. No need to check, turn, baste. Just get yourself ready for dinner in 90 minutes.<br />
7. Serve with salad or rice.<br />
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End result you're looking for:<br />
- Chicken with crispy skin and meat so tender they fall off the bones.<br />
- Garlic will not be pungent but soft to the bite, with texture like mashed potatoes.<br />
- Tomatoes will be sweet and lip-smacking sticky.<br />
- An added bonus is that the olive oil mixed with all the nutrients from the various ingredients becomes a gravy that my kids love to pour into their rice.<br />
- If there are any leftovers, toss them with pasta the next day.<br />
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Tips:<br />
- Select the fan circulation button on your oven.<br />
- Don't turn the chicken or you'll lose the crisp on the skin.<br />
- Don't be tempted to cut short the cooking time even though chicken is already cooked after 60 minutes. Slow cooking gives food more flavour.<br />
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<a href="http://extravirginchef.blogspot.sg/2011/06/baked-crispy-chicken-with-basil.html">See my first attempt in June 2011. </a>Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com6tag:blogger.com,1999:blog-8751944066307081281.post-13273347300826404052012-07-23T17:04:00.000+08:002012-07-24T10:10:52.663+08:00My Maiden Paella<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmeKs3o9BG4z-MJ2DmuTu-oZuLsLCUvrH4MEibhD4cEPjw7kS5MAOI1EMVFr5h9Y46BhHFcsIQpt6jN4uMPk9_GpRbi1SuRakG-lwRhWC6HYGSQgOy9rXABtcvrM3Ljhwcx62MrC_yIKYO/s1600/IMG_0226.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmeKs3o9BG4z-MJ2DmuTu-oZuLsLCUvrH4MEibhD4cEPjw7kS5MAOI1EMVFr5h9Y46BhHFcsIQpt6jN4uMPk9_GpRbi1SuRakG-lwRhWC6HYGSQgOy9rXABtcvrM3Ljhwcx62MrC_yIKYO/s640/IMG_0226.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Learned it at lunch time and made it for dinner with friends.</td></tr>
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Like <a href="http://extravirginchef.blogspot.sg/2012/06/word-of-week-salmon.html">salmon</a>, <b><i>Paella</i></b> is pronounced without the L sound. Many foreigners believe this to be a Spanish national dish, but my Spaniard friends - no, not <a href="http://extravirginchef.blogspot.sg/2012/05/whole-fish-baked-meditteranean-style.html">the late Mr Seabass</a> - tell me it's in fact a regional dish, from Valencia on the east coast of Spain.<br />
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My chef friend learned this dish when he spent some time in a restaurant in Spain. Watch out, he is going to open his restaurant soon in Singapore! We thought we'd better catch him before he becomes famous, so he was over at my place this weekend to teach us how to cook paella.<br />
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The most expensive ingredient in paella is saffron, but if you omit this, you lose the authenticity, some golden yellow hue to the dish, and of course, it's antioxidant properties. And needless to say, you will need a paella pan to make this - it is traditionally round, shallow and made of polished steel with 2 handles. Chef taught us how to season the pan - er...what was it he said about treating it with oil and vinegar?!!<br />
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I have forgotten the taste of paella since my visit to Barcelona years ago. But what surprised me today was that the squids and mussels were not rubbery even though they was in the pan for a while. Overall, an interesting maiden attempt at a famous dish with somewhat relative success for a virgin chef. </div>
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Here are some pictures from the cooking lesson as well as from my first attempt right after the lesson! Recipe and method at the bottom of this post.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHek0w4rjL9dcjU16ObZT3QLTGd911rd_Fn76fIJmvSgiYtyJiQudoFEbg5pHIuAI6FaTjL9RRWWBGSBA6hSD45iw8eQZhsF0YKDhUiYLHu4of088Em51_janmMd8Xn4ThmZ5YHxK77jr/s1600/IMG_0172.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHek0w4rjL9dcjU16ObZT3QLTGd911rd_Fn76fIJmvSgiYtyJiQudoFEbg5pHIuAI6FaTjL9RRWWBGSBA6hSD45iw8eQZhsF0YKDhUiYLHu4of088Em51_janmMd8Xn4ThmZ5YHxK77jr/s640/IMG_0172.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet paprika, saffron and short grain rice</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HcgjGWiLlBGUPxE2ArU3hIH_cEl1Oy3Bx4G3npwmbrodHabMMsxjhDeONRXPFjn-whN1_x67C4FtaYc18Y8bHBiUNGDL4CjjPahtq2LCjH8dAZg5rSdrzFVvelOr9uWAw0IPA554Pcm9/s1600/IMG_0170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HcgjGWiLlBGUPxE2ArU3hIH_cEl1Oy3Bx4G3npwmbrodHabMMsxjhDeONRXPFjn-whN1_x67C4FtaYc18Y8bHBiUNGDL4CjjPahtq2LCjH8dAZg5rSdrzFVvelOr9uWAw0IPA554Pcm9/s640/IMG_0170.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some kniving skills from chef</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmepwIk-6sQMpFpbFmCLZ4Dk-YcA10n4w4LzjavVJB7wlPMNaz8e5nqLNKXdqHCte0n_abOCe-4C0FKa5nJTAywDz3r83JR4tRhQXYnDrrXuvmg6lsd3RLPWhp2Ts-bukvBFmHhxyCx9l/s1600/IMG_0177.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmepwIk-6sQMpFpbFmCLZ4Dk-YcA10n4w4LzjavVJB7wlPMNaz8e5nqLNKXdqHCte0n_abOCe-4C0FKa5nJTAywDz3r83JR4tRhQXYnDrrXuvmg6lsd3RLPWhp2Ts-bukvBFmHhxyCx9l/s640/IMG_0177.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Many tips from him as we went along, including how NOT to cut your fingers!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGo74dp4gHXfxnPnR2XX8XsJ9VIkFOCaXIYwNNlFq1fjZvL9wH4UBubVIVeoCYdVyP0ZpFLvtCI0AbnerPseytuDo93vDhejk3O8Gi5ibEeLr3LOWSojVQemYvyv7J-jEzA_Np598dEw_e/s1600/IMG_0189.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGo74dp4gHXfxnPnR2XX8XsJ9VIkFOCaXIYwNNlFq1fjZvL9wH4UBubVIVeoCYdVyP0ZpFLvtCI0AbnerPseytuDo93vDhejk3O8Gi5ibEeLr3LOWSojVQemYvyv7J-jEzA_Np598dEw_e/s640/IMG_0189.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Exuding aroma as it simmers away</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3oFRUiWzFLTkfVLYIko36KvmSLdNdMM3Kd8ZNN3Aa1Exn_PUyRs4VijNCR7Nr_LKeLa76DassbDxwa3cClcVrb6tqurfM_EEvdtANjMSVdi68J7vBXbfIvbPU_G0pfhPBQE6mWinNJcD/s1600/IMG_0196.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3oFRUiWzFLTkfVLYIko36KvmSLdNdMM3Kd8ZNN3Aa1Exn_PUyRs4VijNCR7Nr_LKeLa76DassbDxwa3cClcVrb6tqurfM_EEvdtANjMSVdi68J7vBXbfIvbPU_G0pfhPBQE6mWinNJcD/s640/IMG_0196.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The messier, the more authentic!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSzjQvoE__0yCk6BYFIzaPmziqNde9_5V4-1HZCvDsHenmTxYRXYA17pwmwUqLqfewTsvOepPDdbExfe-43L5waxAlf6OcqTdSolAudQdmZGu__2NEqspYbxqH3uq7ObUER2zCz5Y9KY7b/s1600/IMG_0229.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSzjQvoE__0yCk6BYFIzaPmziqNde9_5V4-1HZCvDsHenmTxYRXYA17pwmwUqLqfewTsvOepPDdbExfe-43L5waxAlf6OcqTdSolAudQdmZGu__2NEqspYbxqH3uq7ObUER2zCz5Y9KY7b/s640/IMG_0229.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My version</td></tr>
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<b>Recipe</b><br />
1 large onion, chopped or finely diced<br />
5 Tbsp olive oil<br />
Salt to taste<br />
2 chopped green chillies (more kick if you don't deseed)<br />
2 garlic cloves, minced<br />
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Chorizo or any meat (optional)</div>
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1 good pinch of saffron (about $10 for a good pinch)</div>
Pulp from 2 large tomatoes, skinless<br />
1/2 tsp sugar<br />
11/2 tsp sweet paprika<br />
2 cups short grain rice<br />
3 cups stock (bring to boil before adding. Don't add cold stock from fridge)<br />
1/2 cup white wine<br />
Seafood: 200g white fish, 5 prawns, 10 mussels, 2 squids (choose your own favourites)<br />
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<b>Method</b><br />
1. Sweat onions in olive oil over low heat till translucent. Ensure no colouration, ie, don't wait till onions turn brown.<br />
2. Add green chillies and salt.<br />
3. Add garlic. No discolouration.<br />
4. Add chorizo or meat if you prefer (optional)<br />
5. Throw in the saffron. It needs time and heat to infuse. Sprinkle paprika.<br />
6. Add tomato pulp and sugar. Cook till jammy consistency. Put to medium heat and let it evaporate.<br />
7. Add seafood (in some parts of Spain, they add only fish and squid first, and the rest later).<br />
8. Sprinkle sea salt. Add hot stock.<br />
9. Add rice by scattering the grains all over the pan and in between seafood pieces.<br />
10. Simmer for about 15 minutes (then add remaining seafood if you did not put all in at step 7). It is important NOT to stir the rice or seafood. Leave them to simmer as when you placed them in. Stirring will result in gooey paella. The result you're after is loose al dente grains, not starchy lumps.<br />
11. Turn off heat, then rest and toss before serving. The messier, the more authentic.<br />
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<br />Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com11tag:blogger.com,1999:blog-8751944066307081281.post-61214796987761864982012-07-19T15:54:00.001+08:002012-07-19T15:54:19.891+08:00A Baking Blast into the Past<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXUTytQZbHw13sYKxkg8HqvgQYdR2LZ4nl0jJwtFF_raloe4TRotF0ztUOCfCQ_c_XIPPrfcXPtPk19hmRDQ80JxxV9hGPf8R2LaEJlKKOCOkWoTZOVSdfOpoWdg0609239rBwm5zJLog/s1600/IMG_0068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXUTytQZbHw13sYKxkg8HqvgQYdR2LZ4nl0jJwtFF_raloe4TRotF0ztUOCfCQ_c_XIPPrfcXPtPk19hmRDQ80JxxV9hGPf8R2LaEJlKKOCOkWoTZOVSdfOpoWdg0609239rBwm5zJLog/s640/IMG_0068.JPG" width="640" /></a></div>
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I had the privilege to meet an elderly woman who learned to bake and cook since she was little from a Dutch lady living in Singapore in the 1950's. She showed me her recipe scrap book with its yellow tinge and brown spots. I was intrigued to see recipes that were type-written! How many of us have seen a typewriter much less use one? </div>
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Funnily enough, just when I thought I would be spending the afternoon with her learning about how cakes were baked "the old school way", this amazing lady whipped out her iPhone and started telling me about a killer app called ScanPro which she highly recommends for scanning recipes. She says with a big smile, Now, I have my recipes everywhere I go. I don't need to carry this book with me anymore. </div>
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She had three such recipe collection books but her daughter threw away two. Ignorant fool. I would have loved to inherit such a precious book. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPp4ePc_bmeQG9rEBQzC8QpTJtcUG5W6bnicQlltlu_sgH3oM6d6v6c-hFJhve1eeBuosj0hGZJVtojaufqSR5vGTB_KWxO-tRjFvOZJJKQause4__IQl5AMNP61meEk7QZAocg17UQ8b-/s1600/IMG_0066.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPp4ePc_bmeQG9rEBQzC8QpTJtcUG5W6bnicQlltlu_sgH3oM6d6v6c-hFJhve1eeBuosj0hGZJVtojaufqSR5vGTB_KWxO-tRjFvOZJJKQause4__IQl5AMNP61meEk7QZAocg17UQ8b-/s640/IMG_0066.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Old World Charm with New World Convenience</td></tr>
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Look at the dates of her newspaper clippings. Where were you in 1974? Were you even born yet?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_CZCpBZ9jhOhCk24mDpRp60D0Lyy7hPUa5iSmUAI8LbJCRxuzpUJHNSGAWSZuTPPGXrTcQjrXnWlSI8pNF4SzR46Y831V3bnGE3L8c8xXaz5cI7g2AdavOEzpVW7QWIL0EXafUd7L4P0/s1600/IMG_0070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_CZCpBZ9jhOhCk24mDpRp60D0Lyy7hPUa5iSmUAI8LbJCRxuzpUJHNSGAWSZuTPPGXrTcQjrXnWlSI8pNF4SzR46Y831V3bnGE3L8c8xXaz5cI7g2AdavOEzpVW7QWIL0EXafUd7L4P0/s640/IMG_0070.JPG" width="640" /></a></div>
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I flipped over some of her clippings. Look! Jurong Drive-in Cinema showing The Daring Dobermans. How I miss the drive-ins which form a big part of my childhood memories.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvSuTZrQ9yzbkAJY9srRj_iWjekz9YH4aU1F6ClxMIKvnMboL77RWtErV17UcA7JQ3fRnRWsMmf91GTA8vz6m8N8D4dzFcSI63a2pElnkEJqIhNXUncQfiH7YM2zoZ6bLweIqm8eO2n3T/s1600/IMG_0071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvSuTZrQ9yzbkAJY9srRj_iWjekz9YH4aU1F6ClxMIKvnMboL77RWtErV17UcA7JQ3fRnRWsMmf91GTA8vz6m8N8D4dzFcSI63a2pElnkEJqIhNXUncQfiH7YM2zoZ6bLweIqm8eO2n3T/s640/IMG_0071.JPG" width="640" /></a></div>
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Petticoat Junction - oh, too cute!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPL2Mulb26og-j3xCLrw72DJ05Y2f4nkwgQdFVqtO5v17FWgOSZlPWyrGNdPlIAQKG4vvAbJEOzf0KaibkSCGXi9gA2r-GtHD1S_5BtEZ3Gt7ufb4-Y4jkBEyBr-qCWv-OljAQ42HPVNI/s1600/IMG_0072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPL2Mulb26og-j3xCLrw72DJ05Y2f4nkwgQdFVqtO5v17FWgOSZlPWyrGNdPlIAQKG4vvAbJEOzf0KaibkSCGXi9gA2r-GtHD1S_5BtEZ3Gt7ufb4-Y4jkBEyBr-qCWv-OljAQ42HPVNI/s640/IMG_0072.JPG" width="640" /></a></div>
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What a blast into the past for me.</div>
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<br /></div>Extra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.com6