The following wonderfully simple and yet impressive recipe comes from Mango and Tomato its a great way to impress your guests at your next dinner party:
Talk about gourmet on the go! Civil servants in Russia now have a special vending machine that dispenses caviar! The machine dispenses glass jars of salmon roe in various sizes. The first of its kind, this vending machine is housed in Moscow’s mayor’s office with 33 others installed across the city’s government buildings. Russia as a country has had a long love affair with caviar with the cheaper red varieties often eaten as a snack or light lunch spread. The black variety such as Beluga or Osetra are saved for special occasions due to expense.
It is certainly a novel idea and would be a hit in upscale hotels here in America!
MYTH: Chocolate raises cholesterol – No, studies support that dark chocolate can actually lower bad cholesterol when consumed in moderation.
MYTH: Chocolate is high in caffeine – No, the average bar of chocolate has about the same amount of caffeine as a decaffeinated cup of coffee
MYTH: Chocolate causes Acne – There is no scientific evidence to substantiate validity for this myth.
MYTH: Chocolate is bad for you – No, chocolate is actually a great part of a healthy diet, as it is rich in antioxidants, which are shown to decrease the risk of heart disease and even slow aging. Dark chocolate is especially known to contain many health beneficial compounds.
MYTH: Chocolate is chemically addictive – Based on scientific research, there is no pharmacological effect on the body which can result in a chemical addiction.
FACT : Chocolate makes you feel good – Chocolate contains a chemical called phenyl thylamine that gives you a sense of euphoria, as it causes the release of specific pleasure inducing neurotransmitters.
MYTH: Chocolate causes migraine headaches – There is no evidence of it, however if chocolate is a trigger food for headaches, you should omit it from your diet as with any other suspects.
How is chocolate made?
Here is a short clip explaining the production of chocolate :
Chocolate has a wonderful history and has captured our hearts since we became aware of its existence. With little negative health effects associated with it and a supreme taste, why not treat yourself with some of our fine Belgian Chocolates!
It makes an impressive appetizer, light course or even an after meal treat before dessert. The sweet tanginess of the pears goes wonderfully with this Grade A foie gras torchon.
Ingredients:
Anjou pears, cored with skin on or peeled
Asian pears, cored with skin on or peeled
Red Wine poaching liquid (recipe follows below)
Torchon of Foie Gras, cut ~ ½ to ¾ inch thick
Seasoned flour
Red Wine Poaching Liquid:
1 cup of red wine (something you would drink by itself)
1/2 cup sugar
1/2 split vanilla bean
1 cinnamon stick
Method:
If you need more poaching liquid, just increase the other ingredient amounts, maintaining the same ratios.
Bring the liquid to a boil to dissolve the sugar and then reduce to a simmer. Poach for about 10 minutes per side.
Remove the pears and allow them to cool. While the pears cool, turn up the heat and reduce the remaining liquid by 1/2 to 2/3.
At the same time heat a heavy bottomed pan over high heat. Score one side of the torchon.
Lightly dust the torchon in the seasoned flour and shake off any excess. Place the torchon in the smoking pan and cook 1-2 minutes each side forming a nice sear and crust.
Remove and plate with the cooled fruit. Drizzle a little of the reduced liquid over the pears and torchon.
In French, “Torchon” means lace or cheese cloth, which is the tool of choice used in the final stages of Foie Gras Au Torchon. It involves marinating the foie gras and then steam cooking it in the torchon to lock in the flavor and allow it to be frozen and portioned out. This method is a wonderful way to use your foie gras in a variety of dishes.
Chef Michael Fenster provides a wonderful step by step guide to make your own Foie Gras Au Torchon:
Foie Gras Au Torchon
When you get good quality foie gras, it can be served as is, hot or cold. I, however, often prefer to make a torchon. The word torchon is French and refers to the linen dish towel which is used to wrap the foie gras in the final steps of preparation. I like the torchon because it takes an incredible product and elevates it even higher standard and elegance. It also gives me a very consistent product and a way to evenly portion the foie gras. Once made, the torchon can be frozen and keeps well. It takes several days to make a torchon, but only really 2 days of work. Do not worry- we have an instructional video which will put out (hopefully at weeks’ end) to walk you through this one step at a time. Let’s get started:
Coffee has a wonderful and colorful history. It all started in Ethiopia when it is rumored that a goat herder was amazed by the lively behavior of his goats after eating coffee berries. The Flesh of the cherry was eaten by slaves entering the seaport of Mocha and this introduced coffee to Yemen and the Arabic World. It is in this region that Dutch traders got hold of coffee beans and took them home to Holland and grew trees in greenhouses in 1616.
The Arabs started the world’s first coffee houses. They were places for local business people to meet, drink coffee, play chess and gossip. However, local authorities believed that coffee houses also brewed political movements quickly suppressed them. The Dutch started to ship coffee to Europe from Indonesia where it was at first sold by lemonade vendors for its medicinal purposes. In 1683 the first European coffee house opened in Venice.
As coffee started to become popular, the Dutch and the French decided to set up plantations in Martinique and Central and Southern America as one of the New World’s most valuable cash crops. Even today coffee is one of the worlds most valuable commodities and the second largest after oil. Today coffee is mostly grown in warm countries along the equator as this climate is the best for coffee plants. In America the only state to grow coffee is Hawaii.
America has a long history of coffee drinking and indeed a longtime love affair with it. The first reference to coffee being drank was in 1668 and shortly after coffee houses started to spring up in New York City, Boston and Philadelphia. America is the world largest consumer of coffee and home to some wonderful roasters and Baristas. Over the years as the gourmet coffee movement has taken hold, Americans are seeking out exceptional coffee with beans from the best growing regions.
So why not take your place in history and seek out a truly gourmet cup of coffee we carry a great selection of gourmet coffee here at Black Star Gourmet.
This recipe is a sure way to impress dinner guests. Cooking the potatoes with foie gras gives them a rich, buttery flavor. Along with the sauce and roast duck, its a match made in heaven.
Ingredients:
2 duck breast (about 12-16 oz total weight)
2 Tbs chopped shallot
1 clove garlic finely chopped
1 Tbs butter
1 Tbs olive oil
1 Tbs finely grated fresh ginger
Juice of 1 lemon
2 champagne mango, chopped
1 cup champagne
4 Baby Bok Choy
2 large potatoes, cut into about ¼ inch cubes
¼ cup chopped sweet onion
1 clove chopped garlic
Olive oil
4 approximately ½ inch slices of foie gras torchon for serving, + ~another 1 to cook with (OK here to use some pieces or scrap)
Method:
Season the duck breast on both sides. Place some scores across the fat, about ½ inch apart approximately ½ way into the fat pad. Grill the duck breast fat side down. Remove the breast and allow it to rest for about five minutes.
While the breast is resting, place the lightly seasoned bok choy on the grill and finish. While the duck grills make the sauce.
In a medium saucepan heat the oil and butter. Add the shallots and cook until tender, about 2 minutes.
Add the garlic and ginger and cook 1 more minute. Add the lemon juice, mango and wine. Cook until reduced by about 1/3 and the mango has become very soft.
Using an immersion blender (or in batches in a regular blender or food processor) puree the mixture. Bring the mixture back to a boil, reduce the heat and simmer for about 10 minutes, until thickened.
While the duck grills and the sauce thickens, prepare the hash browns. Heat the olive oil and foie scraps or about 1 sliced torchon in a large sauté pan.
Add the potatoes, season with salt and pepper and brown. As the potatoes start to brown add the onion and cook for several more minutes.
Add the garlic and finish browning the potatoes. Serve by placing the hot hash browns over the torchon, this cause the torchon to melt slightly and mixes with the potatoes. Garnish with chopped thyme.
(adapted from Jean-George’s Simple to Spectacular)
Serves 1
Ingredients:
3 T. heavy cream, divided
Salt and cayenne pepper
1/2 tsp. lemon juice
1/2 tsp. vodka
1 egg
1 tsp. unsalted butter
Beluga caviar for garnish
Method:
Whip 2 T. of heavy cream to hold stiff peaks. Add the salt, cayenne pepper, lemon juice, and vodka, and whip again to combine. Set aside.
Remove the top of the egg by carefully cracking it at one end, then peeling away enough of the shell to pour out the egg into a bowl. Then just try to even out the edges as best you can. A rustic look is not always a bad look. Rinse out the egg-shell and set aside.
Beat the egg with 1 T. heavy cream and some salt. Heat up a small frying pan with the butter on medium heat, add the egg, and using a wooden spoon stir the egg constantly until you have a nice soft scramble, a couple of minutes at the most. Remove from the heat, and carefully fill the scrambled egg into the empty egg-shell. Pipe the vodka cream onto the top (you may have extra) and then top with a spoonful of caviar and serve.
We are proud to introduce you to Davidoff coffee. Like a fine blended whiskey, Davidoff selects its beans from the world’s best growing regions and then perfectly roasts and blends to create the perfect cup of coffee.
Davidoff cafe received its name from its founder, Zino Davidoff, a Swiss entrepreneur . His motto is “Having a taste for Quality is Having a Taste for Life”. He starts his morning with 2 espressos and has always had a taste for fine coffee. The brand strives to maintain the highest quality and flavor to ensure that even the most discriminating aficionado is pleased. The coffee is a blend of quality Arabica beans from various fertile soils from around the globe.
When perfecting the blend acidity, aroma, flavor and body are put into the equation to get the perfect balance of each. It is roasted with carefully controlled temperate and time to get it just right.
Davidoff has a variety of blends:
Rich Aroma: This is a full body coffee made from South American and East African beans, giving it a full body and rich aroma. It comes as whole bean, ground or instant to meet the individuals brewing preference.
Fine Aroma: Uses beans from Central America and Colombia, giving it a delicate aroma and taste.
Espresso 57: Made from Arabica beans from Africa, Latin America and Pacific to create a rich, dark roast with a mellow finish. It is named 57 after the specific roasting temperature. This is available as wholebean, ground or instant, allowing it be made it with an espresso machine or simply by adding hot water
Cafe Creme: This is a blend of South American and Central American Highland beans is designed to be made with an espresso machine. It guarantees a perfect crema every time.
So why not indulge and try our Gourmet coffee’s by blending coffees you get that perfect cup of coffee to start of your day!
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