Celebrating Food! Celebrating Life!

Posts tagged “blood oranges

Insalata di Finocchio con Arancia Rossa di Sicilia

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Blood oranges are in season at this time of the year and over the last 2-3 years or so, we see a lot of those of the “Moro” variety cultivated by Sunkist imported from the US. Stroke of luck has it that I’d managed to get some Sicilian oranges imported directly from Italy and my oh my, the difference in flavours are so apparent. The citrusy notes from the Sicilian oranges are so much more intense, refreshing and memorable. The US Moro ones really pale in comparison. Each fruit is just slightly less than a dollar each, a small premium to pay for an explosion of palate experience. The best way to enjoy them is of course fresh as they are, or in my case, Insalata di Finocchio con Arancia Rossa di Sicilia, using these Sicilian oranges and fennel , a simple salad lunch the truly Sicilian way.
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Macaron Satine and the PH Macaron Project

Pierre Herme's Macaron Satine

I remember watching Nicole Kidman’s Moulin Rouge exactly a decade ago during my undergrad days, bedazzled by the fascinating sets and exuberant costumes. This razzle-dazzle like fantasy on the life of a young Parisian socialite, Satine leading a life of absinthe-dripped extravagance (Yes! thanks to Kylie Minogue as the Green Fairy!), swooned by men from the streets of Paris, enchanted by her flamboyance, all flocking to the renowned cabaret just to be gleamed by her beauty.  ‘Gorgeously decadent, massively contrived, and gloriously superficial‘, are just some of the words used by critics on the movie but I say this is a mere understatement. Filled with song and dance, laughter and tears, this must have been one of the most refreshing musical films we’d seen in this century, since the days of Rodgers and Hammerstein.

Hilariously funny and at the same time, heart-pouring empathic, the movie is quite literally a roller-coaster ride. I particularly enjoyed the large scale scenes of song and dance, bearing overtones of a Bollywood production! And how cleverly used it was, such a classic! Now in retrospect, it all makes perfect sense to me the French artistic and haute coulture scene during that era must have been extremely curious and captivated by influx of Oriental and Asian elements, fueling ideas for Bizet’s Les pêcheurs de perles and Massenet’s Thaïs. And hence the elephants, saris and turbans we saw in the Maharaja scene. Entertaining and at the same time thought -provoking, at least for me!

When I first learned of Pierre Hermé’s Satine dessert series a couple of months back, I couldn’t help but feel extremely curious about the association of the PH’s confections with the Moulin Rouge. Paris, decadence, sugary indulgence, flair and flamboyance… the resemblance between the two is just too uncanny. I’m also very curious to know what it tastes like. Needless to say, very little is mentioned over the internet. ph10 has some recipes of desserts from the Satine series but being a rather technical and clinically written publication, no word on the source of inspiration. Alas, the recipe for the Macaron Satine could be found in PH’s Macaron and I had to get myself a copy and hopefully solve the puzzle. But wait a minute, since when do we ever need an excuse justification for buy PH’s works!?

So did I solve the mystery?

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