Molecular Gastronomy – Where Science Meets Cuisine

Molecular Gastronomy – Where Science Meets Cuisine: "The science of molecular gastronomy has given us knowledge about why foods do what they do, under what circumstances, and how. And it has fascinated us by busting myths..."

By Sallys Trove
Photo by Claire L. Evan @ flickr

Recipe: Tea-Flavored Molten Chocolate Cakes

Tea-Flavored Molten Chocolate Cakes

What chocolate lover does not like these molten chocolate cakes oozing with warm chocolate spilling out over the dam of the cake to greet your fork for approval? Here’s a new and flavorful twist on the lava cake from Paris, France for your enjoyment!


Yield: 6 servings

From: Chef Alain Dutournier,
Carré des Feuillants, Paris, France
Featured in Bon Appetit magazine

Note: The chef used bergamot essence to flavor the dessert. In America it’s easier to find and use Earl Grey tea leaves in place of the essence.


Ingredients:


1 cup boiling water

2 teaspoons Earl Grey tea leaves

8 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped

7 Tablespoons unsalted butter

4 large eggs, separated

¼ cup unsweetened cocoa powder


Directions: Preheat oven to 400° F. Butter six ¾ cup soufflé dishes or custard cups. Sprinkle each with sugar; shake out excess. Place dishes on baling sheet. Combine water and tea leaves in small bowl; steep 5 minutes. Strain tea; discard leaves.

Combine chocolate and butter in heavy medium saucepan. Stir over low hat until mixture is smooth; cool to lukewarm. Whisk in egg yolks, then ¼ cup liquid tea and cocoa (reserve remaining tea for another use). Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold egg whites into chocolate mixture in 3 additions. Divide batter among prepared dishes.

Bake cakes on baking sheet until puffed and set but still soft in center, about 16 minutes. Serve immediately.

Note: For other recipes visit my other fun blog:
Romancing The Chocolate

Recipe: Sweet and Sour Salmon with Horseradish Sauce

Sweet and Sour Salmon with Horseradish Sauce

This salmon would also be an easy dish to do ahead during a hot summer and good for entertaining and special occasions like Passover. Can be prepared up to 2 days ahead. The horseradish sauce can be prepared up to one week ahead.


Yield: 12 servings.

From: Susan Baum for Passover meal


Ingredients for Horseradish Sauce:


1 (8 to 10 oz.) horseradish root, trimmed, peeled, chopped (about 1 ¾ cups)

½ cup water

3 Tablespoons white vinegar

1 Tablespoon sugar


Ingredients for Salmon:

4 cups water

2 cups dry white wine

½ cup fresh lemon juice

½ cup sugar

20 black peppercorns

12 large fresh dill sprigs

2 bay leaves

4 teaspoons salt

12 (3 to 4 oz.) salmon fillets with skin

3 tomatoes, sliced into ½ -inch-thick rounds

1 cucumber, thinly sliced



Directions for Horseradish Sauce: Blend all ingredients in processor until almost smooth. (Can be prepared 1 week ahead. Cover and refrigerate.)

Directions for Salmon: Combine 2 cups water, 1 cup wine, ¼ cup lemon juice, ¼ cup sugar, 10 peppercorns, 6 dill sprigs, 1 bay leaf and 2 teaspoons salt in each of 2 large skillets over medium-high heat.

Bring to boil, stirring occasionally until sugar and salt dissolve. Reduce heat to medium-low.

Add 6 salmon fillets to each skillet; cover and simmer 3 minutes. Turn salmon over. Cover and simmer until just opaque in center, about 3 minutes. Cool 5 minutes.

Divide salmon and marinade into two 13x9x2-inch glass baking dishes. Refrigerate until cold, at least 3 hours. (Can be made 2 days ahead. Cover; keep refrigerated.) Using large spatula, lift salmon from marinade; transfer to plates. Remove skin, if desired. Garnish with tomatoes and cucumber slices. Serve with horseradish sauce.


Note: For other recipes visit my other fun blog -
Romancing The Chocolate

How To Make Chocolate From Scratch At Home

How To Make Chocolate From Scratch At Home - If you want to learn how to make your own chocolate from the very beginning, as in roasting your own beans and tempering it, you will enjoy this writer's tutorial.

It's in depth and an easy to follow step by step. You can try any level, go back later and learn the next level.

This tells you whether you would like to take it a step further and become a professional as it really gives you a great feel for the chocolate business.

Top Ten Fudge Recipes

Top Ten Fudge Recipes: "These are ten popular and delicious fudge recipes. From your classic chocolate fudge, to butterscotch and bourbon, give them a try! Some of these recipes are very quick and easy, while others are more complex and require a candy thermometer. Enjoy!"

By Citizen of Earth