Parmigiano Reggiano (PR) is one cheese I regularly use in cooking- in soufflés, bakes, dips and just to grate atop pasta. I was recently invited to a Parmigiano Reggiano Christmas Cookalong organised by the Consorzio del Formaggio and lead by top chef Valentina Harris. We started off the evening tasting some amazing starters like dates filled with PR and wrapped in Parma Ham, PR lollipops with sesame seeds and chilli (an absolute favourite) and a 30 month matured PR with balsamic vinegar. We were then split into two teams and set about creating our meal for the night- Venetian duck stuffed with a PR mix, Fennel topped PR and Rosotto PR. It was my first time cooking with duck, and although not really a favourite, I quite enjoyed the whole cooking experience. Highlight of the evening, however, was cracking open a 45kg PR wheel which we all got to taste, after which we all sat down to a fabulous meal. After an evening of like minded food enthusiasts and after gaining such indepth knowledge about PR, I cant wait to cook with the cheese. For more information and recipes check out the website
Tuesday 24 December 2013
Season's Greetings & Christmas Specials
Parmigiano Reggiano (PR) is one cheese I regularly use in cooking- in soufflés, bakes, dips and just to grate atop pasta. I was recently invited to a Parmigiano Reggiano Christmas Cookalong organised by the Consorzio del Formaggio and lead by top chef Valentina Harris. We started off the evening tasting some amazing starters like dates filled with PR and wrapped in Parma Ham, PR lollipops with sesame seeds and chilli (an absolute favourite) and a 30 month matured PR with balsamic vinegar. We were then split into two teams and set about creating our meal for the night- Venetian duck stuffed with a PR mix, Fennel topped PR and Rosotto PR. It was my first time cooking with duck, and although not really a favourite, I quite enjoyed the whole cooking experience. Highlight of the evening, however, was cracking open a 45kg PR wheel which we all got to taste, after which we all sat down to a fabulous meal. After an evening of like minded food enthusiasts and after gaining such indepth knowledge about PR, I cant wait to cook with the cheese. For more information and recipes check out the website
Posted by My Kitchen Antics at Tuesday, December 24, 2013 2 comments
Labels: alcoholic, Castello cheese, cheese, christmas, Christmas food, christmas specials, Food Review, ODDKA, parmigiano reggiano blog event cook along, product review, Review, Waitrose food and drinks pairing
Monday 9 December 2013
Home made lemon extract (DIY edible Christmas gift)
First on the list will be the Christmas themed cookies I'll be making with the new OXO Good Grips Cookie Press. This fabulous gadget not only lets you whip out cookies of same size, but you also have the option of selecting from 12 different shapes with snowflake, wreath and tree definitely going into my Christmas gift box. The daisy, buttercup and sunflower are a personal favourite so I'm going to include that too for good measure. The stainless steel blades are dishwasher safe and can be easily stored in the box that comes with the gadget. The cookie press will be available in Lakeland from January 2014 and if you want to make loads of cookies at one go then this is the gadget to have.
Posted by My Kitchen Antics at Monday, December 09, 2013 9 comments
Labels: alcoholic, christmas, Christmas gift, DIY, edible gifts, extracts, gift, hamper, home made lemon extract, OXO good grips cookie press, vodka
Thursday 5 December 2013
Comte cheese and spinach tart
Of course Comte cheese can be replaced with cheddar or rather any cheese of choice.
Use double cream in place of creme fraiche
Posted by My Kitchen Antics at Thursday, December 05, 2013 7 comments
Labels: cheese tasting, Comte cheese, Easy Recipes, food blogger event, la cave, spinach tart, tartlets, Very Veggie, wine and cheese
Sunday 1 December 2013
Christmas pudding ice cream
We were asked to do a few preps before hand and jot down any relevant questions we wanted to ask Chef Galton during the session. It all went on extremely well and I'm completely amazed at how technology can just make things so much more convenient. I mean we were all in different parts of UK, in the comfort of our own kitchen and cooking along with so much ease. Except for a few glitches with the audio at times, it was an absolutely well thought out session. Thanks to GBC for this fantastic opportunity and to Chef Galston for the demo. You can watch it here.
Now, I know its not the perfect weather for ice cream, but really this one needs to be made this Christmas y'all. We are all going to od on Christmas pudding and even worse, have tonnes of it left over. Chucking them into a custard base and churning them to make fabulous ice cream is THE way to go about using whats left over. I am not a big pudding fan or for that matter an ice cream fan, meaning I can just about have a slice or scoop of each, but when the two come together it just makes it so much better.
I had to try hard to not keep eating spoonfuls of custard while it was cooling down. So the ice cream base is a really good one, to experiment with. You can use it as it is with a kick ass sauce, chuck in some candied fruits, or add some nuts and such to make it appealing. Its pretty basic and except for the whisking bit, doesn't really take too much time. Those in India, remember the rum and raisin ice creams we get..well this ones sort of like that.. but a whole lot boozier..who's complaining about that now? :)
Recipe adapted from Great British Chefs (serves 5 to 6)
I may not infuse the cream for 30 mins next time. Couldn't really find much difference.
I was paid for the ingredients and the time. Thanks GBC
Posted by My Kitchen Antics at Sunday, December 01, 2013 5 comments
Labels: chef galston, christmas, christmas pudding, christmas pudding ice cream, cookalong, Delectable Desserts, google+ hangout, great british chefs, ice cream, leftover pudding recipe