Sunday was gorgeous and sunny, and it prompted me to prepare a brunch inspired by the colourful cuisines of Tunisia and the Mediterranean!
Chakchouka (or shakshouka), is a sort of vegetable stew popular throughout northern Africa, Israel, the Middle East, and the Mediterranean, where it’s known as ratatouille (although ratatouille includes several other vegetables, the cooking technique is the same). The dish I made was similar to Tunisian chakchouka, the main difference being in the spices I used: chilli, bay leaf and lots of chopped flat-leaf parsley.
My chakchouka was a highly seasoned mixture of slowly simmered tomatoes, onions, and lots of garlic, to which I added peeled, char-grilled bell peppers. Once this had reduced to a jammy consistency, I delicately poached fresh eggs in the mixture by baking for a few minutes in the oven. Served with a spicy couscous, grilled hot Italian sausages, a fresh green salad, crusty bread, and a cold beer from one of our many excellent microbreweries, it was the perfect brunch!
Thursday, March 31, 2011
Friday, March 11, 2011
A Rose for a Rose ...
In Celebration of International Women's Day, and of My Mother, a Very Special Woman! a photo by ©EpicureanPiranha on Flickr.
In Celebration of International Women's Day, and of My Mother, a Very Special Woman!
For the 100th anniversary of International Women’s Day, I dedicate this beautiful rose from my mother’s garden to all the wonderful women in my life, but especially to my mom. She’s tiny, only 1.5 m tall, but has the most enormous heart and strength of all the women I know! Her unfailing love, devotion, care and attention for my dad ~ who is very ill from cancer ~ are his greatest source of joy, and the most potent drug to assuage the psychological torment caused by this sinister disease. I love you, dearest mom ♥
The name of this rose is "Simply Marvelous ~ Jacideso rose"
Monday, February 14, 2011
Take my lips ...
… I want to lose them
I wanted to create a scrumptious, romantic dessert for Valentine’s Day. After tasting these wonderful little cakes, I christened them Melt Your Heart Pistachio Cupcakes. Rich and tender, flavoured with a large proportion of ground, roasted pistachios and blue curaçao (a bitter orange flavoured liqueur), they are crowned with a cloud of silky, white chocolate Swiss meringue buttercream ~ flavours and taste sensations that melt your heart!
Perfect for ♥ Valentine’s Day ♥, especially when decorated with lots of tiny, red lips :-)
Note ♥ Actually, these aren't very sweet ~ the beauty of Swiss meringue buttercream is that it's made from a cooked meringue to which you add butter - so, no raw sugar taste, and very little sugar compared to simple buttercreams made from powdered sugar which can be overly sweet and heavy. Just silky buttery cream, light as a cloud because of the meringue. And the delicate, moist cupcakes really taste of pistachio and butter :-)
Coming soon on my gourmet webzine ♥
I wanted to create a scrumptious, romantic dessert for Valentine’s Day. After tasting these wonderful little cakes, I christened them Melt Your Heart Pistachio Cupcakes. Rich and tender, flavoured with a large proportion of ground, roasted pistachios and blue curaçao (a bitter orange flavoured liqueur), they are crowned with a cloud of silky, white chocolate Swiss meringue buttercream ~ flavours and taste sensations that melt your heart!
Perfect for ♥ Valentine’s Day ♥, especially when decorated with lots of tiny, red lips :-)
Note ♥ Actually, these aren't very sweet ~ the beauty of Swiss meringue buttercream is that it's made from a cooked meringue to which you add butter - so, no raw sugar taste, and very little sugar compared to simple buttercreams made from powdered sugar which can be overly sweet and heavy. Just silky buttery cream, light as a cloud because of the meringue. And the delicate, moist cupcakes really taste of pistachio and butter :-)
Coming soon on my gourmet webzine ♥
Tuesday, February 8, 2011
Hazelnut broyage layered with cream, fresh peaches & blueberries
Hazelnut broyage layered with cream, fresh peaches & blueberries
Mise en ligne par ©EpicureanPiranha
If ground nuts have been added to the meringue, the mixture is then known as ~ depending on the recipe’s origin and the type of filling(s) used ~ success, progress, japonais, grillage, broyage, dacquoise, or russe. These delicious types of meringue range from very crisp to very chewy, depending on the proportion of nuts, sugar, and egg whites used, as well as how they are baked."
~ the ©EpicureanPiranha
I had leftover egg whites I needed to use the other day, so I decided to make some toasted hazelnut meringues. The delicious flavour of hazelnuts, gently toasted then finely ground, makes the meringue rich and just slightly chewy in the centre. Whipped cream flavoured with vanilla and a little brown sugar to give it a delicate caramel flavour, blueberries and thinly sliced fresh peaches are a lovely compliment to the hazelnuts.
Lovely with an espresso or perfect to end a meal :-)
Tuesday, January 25, 2011
MYTH: "Making Bread the Traditional Way Takes Too Long"
"...making bread takes very little actual time on your part - about 15 minutes at the start, to measure, mix, and knead the ingredients is all that's needed, plus a few minutes time and attention to punch the dough down and knead once or twice between provings, then to place the dough into the greased tins. The dough itself and the oven take care of the rest, leaving you plenty of time to do whatever you wish in between!" ~ ©EpicureanPiranha
Next time it’s raining or stormy outside, why not try this delicious recipe for oatmeal bread. I’ve detailed and photographed each step. Creating something so delicious and satisfying from simple ingredients using one’s own hands, without the need for more than a few measuring cups and spoons, is unbelievably satisfying and therapeutic!
I hope you'll have a look at the recipe and be tempted to try it - it's actually very simple if you follow the steps I've fully illustrated. Here is a direct link: Step-By-Step Instuctions for Making Great Bread"
Next time it’s raining or stormy outside, why not try this delicious recipe for oatmeal bread. I’ve detailed and photographed each step. Creating something so delicious and satisfying from simple ingredients using one’s own hands, without the need for more than a few measuring cups and spoons, is unbelievably satisfying and therapeutic!
I hope you'll have a look at the recipe and be tempted to try it - it's actually very simple if you follow the steps I've fully illustrated. Here is a direct link: Step-By-Step Instuctions for Making Great Bread"
My Mediterranean-style Scallops with Rich Tarragon Tomato Sauce on Linguini
Scallops with Rich Tarragon Tomato Sauce
Mise en ligne par ©EpicureanPiranha
Mise en ligne par ©EpicureanPiranha
Tarragon is a wonderful, aromatic herb with a lovely flavour somewhat like anise and basil combined, and a hint of lemon. I particularly love tarragon with tomato-based sauces and seafood ♥
So last evening I created this rich tomato sauce finished with a hint of heavy cream, and served it on a bed of linguini fini garnished with large, plump, sea scallops quickly sautéed in butter until golden. Wonderful!
By the way, this would be a perfect recipe for a Valentine's Day dinner for two ♥ Find the detailed recipe, and all the steps you need to make this dish a success, on my webzine: EpicureanPiranha . com
Enjoy!
Saturday, January 15, 2011
Emergency Cake Fix!
Muffins are a great emergency fixe when you have a craving for cake! They’re quick and easy to prepare, bake quickly, and taste best warm from the oven so there’s no waiting :-)
I created these Butterscotch Pecan Bites today for my brother-in-law Ron – he loves having sweet pastries or cake for dessert and is arriving from Alaska with my sister this evening to visit. They’re made with rich 10% fat yogurt, brown sugar, loads of tiny butterscotch bits wrapped in milk chocolate (a recent discovery ♥), and my favourite nuts, pecans.
The recipe is coming up soon on EpicureanPiranha.com, my epicurean webzine ♥
I created these Butterscotch Pecan Bites today for my brother-in-law Ron – he loves having sweet pastries or cake for dessert and is arriving from Alaska with my sister this evening to visit. They’re made with rich 10% fat yogurt, brown sugar, loads of tiny butterscotch bits wrapped in milk chocolate (a recent discovery ♥), and my favourite nuts, pecans.
The recipe is coming up soon on EpicureanPiranha.com, my epicurean webzine ♥
Sunday, January 2, 2011
Visions of sugarplums …
Sweet treats ....
Delicate meringue kisses of pale pink and green, a deliciously decadent luxury version of “Millionaire’s Shortbread” (layers of buttery shortbread, lightly toasted pecans, rich caramel, and Lindt chocolate), and a rich orange, dried cranberry, and ginger pound cake ~ the selection of desserts I prepared for our New Year’s Eve celebration dinner.
Delicate meringue kisses of pale pink and green, a deliciously decadent luxury version of “Millionaire’s Shortbread” (layers of buttery shortbread, lightly toasted pecans, rich caramel, and Lindt chocolate), and a rich orange, dried cranberry, and ginger pound cake ~ the selection of desserts I prepared for our New Year’s Eve celebration dinner.
Wednesday, November 24, 2010
Whimsical Christmas Fairy Cupcake
One of the many stunning cupcake (or should I say sculptural?!) entries at Cupcake Camp Montreal 2010 last Sunday, 21st November, at the Queen Elizabeth Hotel in Montreal. Unfortunately, all I know is that it was an entry by one of the many superb professional bakers participating. Doesn't this little sugar fairy look adorable sitting on her plump, pillowy clouds of buttercream?!
I added the burnt orange snowflakes using a PS paintbrush effect.
Thank you in advance for visiting!
Have a delicious day ~ Epi x
I added the burnt orange snowflakes using a PS paintbrush effect.
Thank you in advance for visiting!
Have a delicious day ~ Epi x
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