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.
I’m “fast forwarding” my Japan posts to bring to you guys the Le Cordon Bleu Macarons from Kobe! “Nan desu de?!” some of you might ask. ‘Cos in barely 2 weeks’ time on 20th March is Le Jour de Macaron aka Macarons Day! This day which celebrates the popular French confectionery was initiated by no other than the man who revolutionised macaron gastronomie, Pierre Hermé. Since its inauguration 7 years ago, Macarons Day is celebrated by many patisseries around France, with notable names like Sadaharu Aoki, Dalloyau, Laurent Duchêne and Jean-Paul Hévin, just to name a few. It has since spread across the Altantic to NYC and Toronto, as well as the rest of the world! And over at Aspiring Bakers, we are having celebrating it for one whole month with “Aspiring Bakers #17 – March Macaron Madness!”
We visited Kobe as a day trip on our second last day in Kansai. It was an impromptu decision actually as we’d initially decided to stay put in Osaka after visiting Kyoto and Nara a couple of days back. But we kinda ran out of places to visit in Osaka, which is pretty much of a business and commercial hub, with much less character and history than its neighbouring cities and towns. So it was off to Kobe for more patisserie hunting!