Tags » Duck Confit

What Claire Ate: February 26th, 2015

The day, like so many others, started with coffee.

The first thing I ate was a sample from Trader Joe’s.

Then I spent some time cleaning out my fridge, which included eating the rest of the leftover pizza. 149 more words

What Claire Ate

The Braise Experiment

Ever wondered about the difference between a braise and a confit?

We made some pork confit for the first time, and it was amazingly luscious and delicious.   534 more words

What's For Dinner

Easy Peasy Delicious (Asian Style) Duck Confit

If you want a fine dining style dinner, but do not have a lot of time to physically prepare the meal, this recipe is definitely for you. 842 more words

Cooking

Three by Table Concepts

刊于21/2/2015联合早报

Three by Table Concepts照片
怎样的食物能说服你,打动你?
今天要介绍的,是利达广场(The Seletar Mall)三楼食阁Foodfare的三合一美食概念Three by Table Concepts。Three将本地人最热爱的三种口味——泰式料理Zakka、日本料理Seiro及法国料理The French Table Bistro齐集于一个屋檐下,迎合不同年龄层的口味,而且平均来说,十几元就能让你吃饱吃好。
对我来说,最有趣的,就是能从不同料理风格中,抽出最喜欢的几款菜色,编写自己的菜单。
油封鸭鸭腿法国进口


一定要给你推荐这里的油封鸭。
许多本地餐馆做这道法国名菜,要不是采用普通鸭腿,就是在邻国饲养的法国品种,这里特地进口法国的Castang鸭腿。店主说,这道菜叫好叫座,每个月大概要从法国进口4000多只。
既然用了这么好的鸭腿,料理的过程也不能走捷径。
不用普通盐或海盐,而是以岩盐(相对甜一些,会慢慢融化)、迷迭香、麝香草、月桂叶、大蒜腌制鸭腿,时需72小时才能入味。腌制好的鸭腿香煎之后,浸在鸭油中,以48度低温慢烤3个小时,让火慢慢施功,将鸭腿焖熟。现代餐馆厨房惯用的真空烹调概念,即将食物真空包装,然后在水浴里低温烹煮的做法,其实就启发自法国人在严冬保存食物的料理手法。
再说待客人点餐后,厨师从油封的鸭腿取出一只,用香煎的方式给鸭腿添置香脆外皮,再呈上桌。这里的油封鸭皮酥肉嫩,细细品味传来阵阵腌味,可口极了。
选择超过130多样
Three的菜单很厚,集结法式、日式、泰式经典菜色,不以料理的风格分类,反而由汤品、开胃菜、面食、饭类、主菜、甜品等组合起来。菜单特别设计出家庭套餐一栏,照顾到本地小家庭的需要。菜单选择林林总总超过130多样,光是研究菜单已让人心生敬佩之情。
以目前来说,不会有餐饮业者愿意做一份这么庞大的菜单,因为太不符合经济效益,同时太刁难厨房。创办Table Concepts的纪滨翰还是愿意尝试,他解释:“因为菜单的关系,厨房很特别,有最先进的意大利电炉,也有炒锅、平底锅、蒸笼等。” 28 more words

Japanese

Mouthwatering Monday - Simple Tortilla Rolls

A simple veg Tortilla rolls is what every Mom should know to make. Easy, quick and healthy and no fuss eating. since they are so easy to make and you can fill them with a variety of filling; I best thought of writing this recipe in a totally different way. 149 more words

Food

Midi Bistro -- Winterlicious, Round 2 or "Do you want some snails with that?"

Thursday, February 6th – 6:00 pm

Food – ★★★ ½
Service – ★★★
Deco – ★★★ ½

Price Range: $$$

Life goes on in the second and final instalment of this foodie’s Winterlicious 2015 adventures. 1,028 more words

Culture