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13/11/2011
Armani / Dolci

Monsieur Giorgio Armani est partout! Il a développé non seulement ses lignes de mode (masculin, féminin, enfants), mais aussi de meubles (Armani Casa), cosmétiques, parfums, hôtels (Armani Hotels) et allez je vous laisse deviner la suite…les chocolats! En plus, le corner Armani / Dolci de l’Armani Caffé à Saint-Germain-des-Prés vient d’ouvrir… 
Ces chocolats sont fait dans le Piémont par une entreprise artisanale ; toutes les recettes exclusives ont été élaborées en concertation avec le couturier. Les confitures, pâtes de fruits et miels sont également produits artisanalement en Sicile à partir de fruits biologiques. Ci-dessous la collection Natale 2011!
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Mister Giorgio Armani is everywhere! He developed not only his fashion line (man, woman, kids) but also furniture (Casa), hotels, cosmetics, perfumes, and…chocolates! Furthermore, the Armani / Dolci just opened in St-Germain des Prés in Paris. These chocolates are made by a traditional enterprise in Piemont, and all the exclusive recipes were worked out with Giorgio himself. The marmelades, fruit jellies, and honey were also produced in Sicilia with organic fruits in a traditional way. Here is the new Natale 2011 collection.


07/11/2011
Pumpkin et cream cheese muffins

Here a delicious recipe from Bob’s Kitchen book, which I received as an avant-première for my birthday this summer. I thought I’d have trouble finding the buttermilk (not as usual as in the United States), but in fact I found it in the supermarket in the fridge near the yoghourts.
The Dry Ingredients (the mesures in cup are approximative…)
– 340g (2,5 cup) flour or half-wheat flour
– 3 teaspoon baking powder
– 150g (1/2 cup) brown sugar
– 1 tablespoon cinnamon
– 1 teaspoon ginger
– 1 teaspoon salt
– 1/2 teaspoon nutmeg
The Liquid Ingredients
– 80ml buttermilk
– 120ml sunflower oil (2,6 oz)
– 2 eggs
– 1 teaspoon vanilla extract
– 400g (0.8 lb) fresh crushed pumpkin (if it’s too hard, bake it for 45 min at 180℃ with the skin downside)
– 100g (0.2 lb) cream cheese

 

  • Preheat your oven at 210℃ (T7).
  • Mix the dry ingredients together.
  • Mix the buttermilk with the oil, eggs and vanilla extract.
  • Combine the 2 preparations and add the pumpkin wihthout mixing too much.
  • Fill the muffins molds at half height, put some cream cheese in, then put some paste again.
  • Bake for 15 to 20 minutes until they’re nice and ferm.

 

 

01/11/2011
Le design culinaire à écouter

sushi du chef Bun Lai / sushi roll by Chef Bun Lai – Photo Mickeycomix
post-it comestible de Delphine Huguet / Delphine Huguet’s eatable post-it

Ce documentaire audio de 50 minutes pour l’émission Sur les Docks de France Culture explore la notion galvaudée de design culinaire. Le design culinaire — entre cuisine hybride et gastronomie prospective réfléchit à l’esthétique de l’alimentation, cette volonté d’adapter les formes et les textures. « Le cornet de frites, c’est déjà du design », sourit le chef Thierry Marx. Le documentaire interroge des boulangers, charcutiers, étudiants, grands chefs et designers culinaires tel Marc Brétillot, dont j’avais déjà parlé ici. 
Vous pouvez écouter ce podcast ici.
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This 50 minutes audio program on France Culture explores the overworked notion of food design. The food design – between hybrid cuisine and gastronomical prospective thinks about the aesthetics of food, about this willingness to adapt form and textures. “The french fries cone is already design” says chef Thierry Marx. The documentary interviews bakers, butchers, students, chefs and food designers such as Marc Brétillot, whom I’ve already talked about here.
You can listen to this podcast right here.

31/10/2011
Tomato meatballs

A very simple and delicious recipe, perfect for a dinner with friends.
The Ingredients (for 4 servings)
– 4 minced beef steacks
– 1 oignon
– 1 garlic clove
– 1 egg
– 1 tbs hot pepper powder or “espelette” pepper
– 1 tbs cumin powder
– a pinch of nutmeg
– 1 box of chickpeas
– 1 tomato sauce
–  breadcrumbs
– parsley
The Recipe
  1. Mix the egg with the meat, the spices and some salt and pepper.
  2. Chop the oignon and parsley and add them to the meat.
  3. Form balls with your hands and roll them into the breadcrumbs.
  4. Brown the garlic with some oil in a pan, and put the meatballs in.
  5. Add the tomato sauce once the meatballs are golden brown, and the chickpeas, let it cook for a little while at low temperature.