Photo courtesy of this blog.
Ever hear that expression "all up in the kool ade and you dont even know the flavor?" Thats how I felt all weekend long. After my failed attempt at savory macarons I went ahead and decided to try and make normal old sweet macarons. Let me tell you that you cannot deviate from the strict instructions not one little bit. Did I deviate? Yes I did. Did it do me any good? No it didnt. Am I discouraged? Not in the least bit. I know what I did wrong and I know how to fix it so with all this experience under my belt I believe that I will get a nicely domed cap with a "foot" on my next attempt.
In other news I went ahead and poached some eggs and piled them high atop some potatoes and slivered cucumbers, tomatoes and avocado and then generously poured a rich and buttery hollandaise over it all. It was good.
Foam, emulsions, froth its all the same basically but this one has a special flavor its a butter, chardonnay and ginger foam over scallops and spinach. Now this was exceptionally good.
Tired of trying to make the plates look attractive and dying of hunger, everything was piled high and heck, why not, lets go ahead and call it a 'fishermans platter.' A nice piece of sea bass crusted in cornmeal some scallops, spinach with garlic and some purple sweet potatoes. This was hearty and just the ticket.
I found some winecap mushrooms yesterday so I think they will make an appearance soon. Spring is here baby!
32 comments:
Haha, I have a problem with deviating, too. I really hope you take another go at the savory macarons, bc I'm a savory person myself.
Mm....you can do no wrong with poached eggs! Unless you overcook them, which is my biggest pet peeve. Hard-boiled yolks...ew. Might as well go eat sandpaper.
These dishes all have me salivating. Hope you'll reprise the savory macarons, and I'll keep an eye out for those winecap mushrooms, too!
eggy
ha ha. yes i know what you mean, just pile that plate and let's get with the eating. fancy schmancy my butt has to wait sometimes when i have a hungry hubby staring at me.
you know you gave me an idea of kool aide macarons.
Mmm, mmm! That plate of veggies piled with poached eggs and drizzled with hollandaise is simply DIVINE!!! :-)
I find eggs so irresistable. You make very good poached eggs. I can't seem to poach eggs somehow.
Beautiful poached eggs and the froth is so frothy:) It looks fancy on the dish.
Nisrine
I have yet to bravely tackle macarons, and while I've had some savory ones whose flavor paring should never have seen the light of day, I am intrigued to give them a try.
MMMM Fresh seafood! Sounds delish! and that Macaroon... Heavenly!
delicious as usual! i can't wait to see how your next batch of macarons turn out!
I know what you mean about being too tired to style a dish for a photograph - sometimes you just want to dig in there. Keep going with the macarons - you'll give me courage to try them too.
Freedom in the kitchen is like air in the lungs. Deviate. It is a must. May you end up careening into a ditch. Yes. Isn't that what cooking is all about. I think I'm going to like adding this blog to my daily reading list.
I have to admit that I'm a bit intimidated by making macarons. I love to eat them, but in terms of making them, someone else has to make it.
I want those scallops right now though. Been craving for some lately.
Reminds me of the big platters of vegetables and potatoes and fish and goodness that one gets in France to dunk in hollandaise. Actually, I'd dunk just about anything in hollandaise.
Love this butter chardonnay and ginger foam - sounds awesome over scallops!
The chardonnay and ginger foam with scallops would be a hit with my hubby while I would wait patiently for some of your macaroons. Good luck!
sounds wonderfull!! love it!
sounds wonderfull!! love it!
love that plate!
blowing peachkisses
The Peach Kitchen
peach and things
I'm glad to see you didn't let the macarons get you down. Or stifle your creativity. that would be a shame. What with this buttery hollandaise and all.
My my, you've been busy, Christo!
My favorite here, is the scallops and spinach. That dish looks kick-ass!
Baking is such a science! BTW, what are you using to make your foams?
You sure eat well. GREG
I still haven't taken the macaron plunge, but from what I read, things have to be pretty exact. Hope you can get your savory version to work. One of these days I am going to try!
My mother LOVED Eggs Benedict so I learned how to make a good hollandaise early on. Thought I would post it for Mother's Day!
Your plates look wonderful; have never coated my sea bass, will try that.
I've never tried making macaroons... in fact, I've never had a macaroon. Weird, huh?
yes, i loove that kool ade saying! it's classic! I don't mind some ppl all up in mine! Great looking macaroons! The best thing when traveling, is checking in to the room and finding freshly made treats at your bedside! And shrooms. I'll take them any day! :)
Oh how I love scallops!
Last photo was the bomb! What a great meal that must have been!
I almost defaulted to a sandwich this weekend for dinner, but then got motivated enough to defrost some chili that was in the freezer. I'm ashamed.
My plates are never pretty, but yours are even when you say they're not. Hell, at least it's decent. Now, when are you bringing over those eggs? I'll make the hollandaise when you get here.
I have never in all my life heard this kool ade saying but I do love it. I am also in love with those eggs!!
Your family eats so well! Looks like you experimented a lot with your weekend cookin'.
I would probably suck at making macarons because I always deviate from recipes plus I hate to measure ingredients. Good for you for not giving up though. Hope you get that elusive domed cap and foot on your next attempt!
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