foodessa

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PINA COLADA banana ICE-CREAM - CURACAO inspired

Inspired by the Pina Colada drink: rum, coconut cream, and pineapple juice.

Add some banana to liven up your taste buds in this delicious frozen treat.

One of my favourite Caribbean pleasures got finally realized in a frozen delicacy.

Sipping Pina Colada always figures prominently as part of our holiday cheer ;o)

Here, within the Dutch Caribbean islands...

our getaway in Curaçao shot colorful rays of inspiration.

The warm and welcoming atmosphere was displayed neatly with a rainbow to lure us in.

Fruit markets in the tropics always sparks the imagination for simple recipes.

The smoothness and flavour of banana certainly found its’ honourable place with...
Pineapple, coconut cream and dark Rum.

Dark Rum is where I never waver...

it’s definitely the way to go when making Pina Colada and now ice cream of course ;o)

Once you’re done cutting up the pineapple, the labour dwindles to child’s play.

Get your handy food processor and you’ll be sensing the tropical pleasures in no time.

Pina Colada Banana

ice-cream

Yields about 6 cups (1.5L)

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INGREDIENTS:
(American / Metric measures)

Note: Other than the sugar and Rum, keep the remaining ingredients as frozen and/or as cold as possible before blending them in the food processor.

. 4 cups (1L)...about half a fresh pineapple (cut in small chunks), frozen
. 2 small, peeled bananas, frozen
. 1/4 cup (50g) coconut sugar, packed
. 1/4 cup (50ml) pineapple juice (from peels' inside juices)
. 1 can (14 fl.oz/ 400ml) coconut cream
. 3 Tbsps. (45ml) dark Rum

PREPARATION:

Tip: Before cutting the pineapple chunks to freeze...make sure to re-distribute the juices within the fruit. Here's how: Cut off the top leaf part. Turn the pineapple upside down for about 15 minutes. Quarter the pineapple lengthwise and slice off the cores. Slice the fruit into small chunks before freezing on a plastic platter. Freeze for about 30 minutes. Squeeze out the juice from the remaining peels and set aside.

1. In a large food processor, on Medium speed, coarsely chop together the frozen pineapple and banana.

2. After about a minute or so, add the sugar while it's mixing.

3. About another minute or so, add both the cold juice and coconut cream. Combine until fairly smooth. Add the Rum last.

4. Immediately transfer the ice-cream into containers to place in the freezer. Suggestion: it is best to place a piece of parchment touching the ice-cream's surface.

5. Before serving, it may be best to very lightly thaw it in the refrigerator for about 15 minutes before scooping.

It's a toss up...
Pina Colada or this luscious ice-cream.
Hmm...maybe I need to get away again to decide ;o)

Get inspired by any fruit you desire and apply this technique towards fresh, desirable tastings.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

cold ESPRESSO coffee KAHLUA milk frappe

A no ice, cold coffee beverage with a special touch.

Espresso coffee blended with just the right sweetness, light milk and spirit.

Although reality at home tells me otherwise, my thoughts still have not left Paris.

Therefore, if you may permit...kindly humour me a little while longer.

Although most Parisian cafés do not satisfy most coffee connoisseurs...

their café charms such a welcome that one is willing to forgive this small lack in their repertoire.

This may not be so in the next few years...

a few really good coffee shops are starting to rise to the occasion.

For now, Italians still seem to have an upper hand over them...

and in my humble opinion...they do deserve this reputation after all ;o)

Summer time always brings on the desire for cold frappé coffees.

Why not spike them up for that special something...something?

Here’s my personal and versatile recipe without the use of plain water ice cubes.

Pure ingredients is the only way to get the authentic flavour and smoothness in a real frappé.

cold ESPRESSO coffee KAHLUA milk frappé

serves 2 medium glasses

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INGREDIENTS:

(American / Metric measures)

. 6 small, frozen cubes of Espresso coffee (yields about 1/2 cup/ 120ml)

. 1/2 fl.oz. (12.5ml) Maple syrup

. 1 fl.oz. (12.5ml) Kahlua liquor *

. 1 cup (125ml) 2% milk

* Variations that also taste wonderful: Amaretto, Frangelico, Grand Marnier, Tia Maria

PREPARATION:

1. In a blender...pulse, crush and blend coffee cubes until a somewhat smooth consistency is achieved.

2. Add the syrup and liquor. Blend again.

3. Add just a little milk to the blender in order to liquefy the coffee mix for easier pouring. Set aside the rest of the milk.

4. Pour the blender mix into two medium size glasses. Then, continue pouring the remainder of the milk equally between both glasses. Voila.

I’ll eventually get my head out of those Parisian clouds.
For now, I’ll go enjoy a good book and sip my espresso frappé. Ta Ta for now.

Happy moments and flavourful wishes in all your kitchen adventures.
Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

PARIS style BRUNCH smoked Salmon EGGS BENEDICT

Italian flare within a PARIS style brunch.

Smoked Salmon Eggs Benedict got slathered in a

Butter-Olive-Lemon-Caper-Maple Syrup sauce.

Just barely back from a whirlwind few weeks in Paris....

the city of love, food and everything in between.

The Notre-Dame church seen from Pont de l’Archevêché with their forever love locks

Appreciating this city as a quasi local permitted us to touch upon...
all arrondissements...yes, all twenty of them.

As much as possible...
we were determined to experience different paths within the snail of Paris.

Place d'Italie (13eme arr.)... right in front of its Metro station

Although having traveled to this magical city on different occasions...

most typical tourist attractions were kept to a minimum.

We did make the time to smell the roses...so envious...they bloom earlier in Paris.

Flower markets everywhere we went.

Jardin des Plantes (5eme arr.)...the Rose garden was my favourite

Entertained at all times...

We admired an Italian comedy (14eme arr.)...facade of ‘la comedie Italienne’

Free spirited musicality (5eme arr.) at the Marché Mouffetard

Well, actually, once and a while we had no choice in...
criss-crossing paths with a few Paris enthusiasts.

There are tons of them around...you’ve been warned.

With so much to see and do...
there were very few sitting moments...
unlike for some of the privileged.

Statues laid back at Musée d'Orsay ...housed in a restored beaux arts railway station

Our feet were continuously inflamed from all the excess salt and sugar...
ankles were pulling abnormally from all the cobblestone...
and muscles cramped from all the ups and downs.

rue Gabrielle...Montmartre (18eme arr.)

All this pain did however lead us to some well worth paths.
Here are just a few that we appreciated.

Parc des Buttes Chaumont (19eme arr.)

Small neighbourhood park in the Canal Saint Martin area (10eme arr.)

Parc Monceau (8eme arr.)

Ran into a stunning Peacock at Bois de Vincennes Park (12eme arr.)

Yes, that’s his backside...seemed even more dramatic than the front...it was honestly difficult for me to pick.

My favourite was this out of the way Parc - Square les Batignolles (17eme arr.)
...truly quaint and welcoming...much serenity.

Believe it or not, I complained less than usual and...
we both managed to do it in shear bliss.

Le Moulin de la Galette Bistro ...Montmartre (18eme arr.)

Hubby and I really made it a point not to get caught in...
the incredible museum and church visiting lines.

Every time we passed one...we just could not get over the enormous waiting times.

Instead, we stood in much smaller lines to get the best...
viennoiseries...bread...and of course, several pastries.

Boulangerie Poilane...(15eme arr. and also in the 6eme arr.)

Great bread and and excellent chocolate croissant.

Viennoiserie / Boulangerie in the 15eme arr.- Avenue Suffren

Pastry from similar showcases around the 17eme arr.

***

Oh...and how could I not share my illegally obtained photo within the incredible...

‘Le Bon Marche’s - Epicerie' building (7eme arr.-located in the Saint-Germain-des-Près area).

I could have spent the whole day in there. Also, I swear, I truly didn’t see the “no cameras allowed sign”.

Yes...many...many hours were spent walking.

Did we shed any pounds?

We related very well to our friendly Parisien model

With all that butter and sugar...how could we!

A confectionary institution:
‘A la Mère de Famille’ - the original shop [1761] is in the 9eme arr.)

I am now completely convinced that exercise is certainly good for...
the heart and mind...however, the fork to mouth will supersede it every time.

Yet, we really did not overeat...

pedestrian street: Rue Poncelet (17eme arr.)

...well, maybe indulge in a little more chocolate and cheese of course.

Fromagerie Marie-Anne-Cantin (7eme arr.)

Considering what we faced every day...
we actually convinced ourselves that we were so incredibly reasonable.

All in all, we at least managed to stay balanced.

Modern versus ancient facades next to: Musée du quai Branly (7eme arr.)

Those tiny bistro chairs or...
the latest, tight airline seats were not going to get us yet ;o)

Now...after all these goodies...
are you still interested in making this brunch with an little Italian flare?

A touch of Quebec maple syrup was added in dedication to the sweetness in all of us ;o)

Smoked Salmon Eggs Benedict

with...

Butter-Olive-Lemon-Caper-Maple Syrup sauce

serves 2

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INGREDIENTS:

(American / Metric measures)

Base:
. 4 large eggs
. 1 Tbsp. (15ml) white vinegar or lemon juice
. 4 slices of toasted bread (your choice of regular or rustic type)
. light spread of Dijon mustard (for bread)
. 12 small slices of Smoked Salmon
Sauce:
. 4 Tbsps. [1/4 cup] (125ml) unsalted butter
. 2 Tbsps. [1/8 cup] (30ml) e.v. Olive oil
. 1 Tbsp. (15ml) Capers, crushed
. 1 Tbsp. (15ml) Dijon mustard
. 1 Tbsp. (15ml) lemon juice
. 2 Tbsps. (30ml) Maple Syrup
. 1/4 tsp. (1.25ml) granulated garlic
. 1/4 tsp. (1.25ml) dried tarragon herb

PREPARATION:

Sauce:
1. Prepare all ingredients for the desired sauce in a small pot and place it on very LOW heat. Whisk it right before serving.
Preparing toasted bread and spread:

2. Toast the bread slices. Spread a small dollop of Dijon mustard evenly on each slice. Place the salmon slices and set aside.
Poaching eggs:
3. Use two tiny bowls to place your initial cracked eggs. Set aside.
4. Fill a medium saucepan half way full with water. Add the 1 Tbsp. (15ml) of vinegar and bring it to a boil. Afterwards lower the heat to MEDIUM to hold a gentle, rolling boil.
5. Before adding the cracked egg, swirl the water and then immediately slip the egg into the water. Then, about 1 minute later, add the second egg. Meanwhile, keep an eye on the first egg as it slowly envelops itself and starts lightly rising to the surface. A soft set appearance should be evident.
6. Using a slotted, spoon ladle, pick up the poached egg and gently leak out the excess water to then gently place it onto the prepared bread. REPEAT the same process with the remaining eggs.
Assembly:
7. Once the poached eggs are all placed onto their bread slices, either pour the sauce directly onto the egg OR place the sauce into individual ramekins so that it becomes more personally individualized.
8. When ready to serve, make a small cross cut on top of egg so that the yolk slowly gushes out. Serve and enjoy. Bon appetit.

I hope you enjoyed this mini tour of one of my favourite cities.
This was by far the very best idea on how to celebrate my mid-life turning point.

Looking forward to sharing more of Paris with you on future posts.

Until then, enjoy your brunch ‘a la Parisiene‘...sort of ;o)

Many flavourful wishes in all your kitchen adventures.

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Quebec style baked BEANS feves au lard

Like Spring, these white beans came alive along with much flavour in tow.

Pork belly ham, and a pouring of Spring time sweetness made beans popular again.

Every year we are on the hunt for the best and most authentic sugar shack.

So far, no one had everything going for them to meet our exigent palates.

However, every shack did at least have one memorable plate that made the trip special.

In always trying to replicate or make a sugar shack dish better...

I'd get into my laboratory...and into my bubble...and off I went.

Which brings me to research...procedure...and practice until I get it just right.

Finally, these beans have been made two years in a row and they are ready to share.
Mom complimented me by saying "no sugar shack can hold a bean to my dish".

Here, the creamy beans were served with crispy French toast and luscious, Quebec Maple syrup...Mummm.

From my 'cucina' to your tummy...
here is my version of Quebec style baked beans ;o)

Quebec style

baked BEAN casserole

' Fèves au lard '

...start preparing a day ahead

serves 8-10 people

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INGREDIENTS:
(American / Metric measures)

. 2 lbs. (907g) dried White beans (Navy/ Northern type)
. 2 tsps. (10ml) baking soda
...
. 1/2 lb. (250g) cured, skin on, Pork belly ham *
. 1 medium, sweet onion, whole
Sweet syrup mix:
. 1/4 cup (50ml) Maple syrup
. 1/4 cup (50ml) fancy Molasses
. 1/4 cup (50g) brown sugar, packed
. 1 tsp. (5ml) sea salt
. 1 tsp. (5ml) ground Mustard

* Tip:
It's best to partially freeze the ham piece for about 2-3 hours before slicing. It will now be much easier to slice.

PREPARATION:

...Day ahead:

1. In a very large bowl, rinse beans properly. Sprinkle the beans with the baking soda and then cover the beans with cold water up to the rim of the bowl. Soak them overnight for 12 hours.

...Next day:

. Pre-heat the oven to 300F/150C/Gas2. Position the rack at the 2nd level from the bottom. Have a very large corning ware or Dutch oven as well as a baking sheet on hand. Set aside.

Sweet Syrup mix:
2. In a small volume measuring cup, pour ALL the syrup mix ingredients. Give it a good stir and set aside.
3. Peel the onion and keep it whole. Set aside.
4. Slice the (partially frozen) Pork belly ham into about 8 slices. Set aside.

...Assembly:

5. Drain the beans. Then, in a very large corning ware (Dutch-oven) proceed with the following layers:
     1 - place half the slices of ham/lard at the bottom
     2 - spread half the quantity of the beans
     3 - place the remaining ham/lard slices
     4 - center the whole onion
     5 - spread the remaining beans
     6 - pour the stirred sweet syrup mix all over
    7 - pour the (~ 5 cups / 1.25L) reserved water or until it just reaches to cover the beans. Place the lid over top.

6. Open the oven and pull the rack out just a little in order to manoeuvre placing the baking sheet and then adding the oven-proof dish.
7. BAKE at 300F/150C/Gas2 for a complete 4 hours or a very slow 8 hours at 250F/120C/Gas1.
. Serve warm or at room temperature. This also freezes and re-warms very well.

Although by the countryside, snow is still around, Spring is finally here in the city.

What a sense of relief after this incredibly long winter.

Honour finally saying goodbye to winter with this very comforting dish ;o)

Cook in harmony and enjoy happy baking moments.

Many flavourful wishes in all your kitchen adventures.

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.