Macaron Quest - Yummo Trial and Error

I love love love Macarons. French Macaron not to be mistaken for the north american Coconut Macaroons.  I do like those too but I wouldn't get on a subway to cross the city because I read somewhere that someone has awesome Macaroons.  But for a Macaron.  Yeah.  Unfortunately, they are quite an expensive obsession.  Typically, a French Macarons will run you a good 2 bucks minimum to up to 3 bucks for the twoonie sized ones.  I love the Toronto Chowhound article outlining where to find the best priced yet still awesome.  Even on that article, you're looking at 2 bucks minimum.  Therefore, I decided I would learn to make awesome macarons on my own.  To avoid any excuse not to make them, I bought a gigantic bag of Almond meal at Costco because when I saw a Canadian Living test kitchen episode on Macarons, they used fresh Almonds and ground them.  Yeah, not gonna do it.

Trial 1 - Martha Stewart

I have, to date, done three trials and used 3 very different recipes.  I was going to use the Canadian Living recipe but theirs required Meringue powder and I wasn't confident enough to assume that you could leave that out.  So for my first trial, I used Martha Stewarts French Macarons.   I was only really testing for the shell so I didn't used some home made jam for the filling.  I used pink solid food colouring since I recalled from the Canadian Living show that using liquid drops, you risk messing up the composition.  The oven was for a blistering 375.  I rushed the reading of the recipe and made the following errors:

1. I used Granulated Sugar (aka regular sugar) instead of powder sugar.  I misunderstood what Confectioner Sugar was.  It is powdered sugar.  I did however process it briefly in a food processor.  
2. I did not sift the Almond Meal/Flour.  Meal is more grainy than Flour.  
3. I completely forgot to bang/tap the baking sheet after I had piped them to release any air bubbles.
4. Worst of all, I did not let them stand at room temperature for the prescribed 15 minutes.

They tasted great.  The graininess did not come across but they were quite misshapen.  

French Macarons using Martha Stewarts recipe.

However they lifted well with that typical sort of pulling away puffed up rough look along the side.  They did not store well.  They went slightly chewy and overly fragile after 1.5 days.  They are however, in my view, the best of the 3 trials.  I will try to use 375 for the Birthday Sprinkle recipe next time.  I think their temp was too low.  

Trial 2 Chow Hound

I wanted to push myself to try again so I volunteered to make Macarons for a charity bake sale.  I had even bought a carton of Egg Whites a few weeks earlier to avoid making excuses.  However, I was worried that they'd go bad so I portioned them out (30g of white per Large Egg) and froze them.  I thought great.  I'll use some of my Egg Whites.  I decided to make a double batch but since I randomly decided to freeze my Egg Whites in 3's I needed a recipe that used 3 because I did not want to make a triple batch.  I found the Chowhound Chocolate Macarons recipe. Perfect!  I thought because that way I won't colour them and the Chocolate will help hide possible flaws.  

I was careful to allow for time to sift and to let stand.  I wouldn't make those mistakes again.  I need them to be pretty to sell.  I even remembered to use Powered Sugar and ground the dry ingredients in the food processor to ensure they were fine. I even drew out all the circles to pipe into on the parchment paper then turned over the paper so I didn't freehand.  I banged the sheets on the counter though they were quite solid so it was pointless.  I let them stand 30 minutes as I was told.  These are the errors I committed this time.  Interesting though.  

This recipe required a medium hot oven of 350 instead of 375 as Martha's

1. I doubled the batch.  This is always risky.  First time using a recipe.  I really should have done a single batch.  But I had wanted enough to sell.  Even though measured everything carefully, The batter was obviously too dry.  To be fair, maybe it was the Chowhound recipe.  It was the texture of cookie batter rather than toothpaste, like it should be.  I should have stopped adding the dry goods.  
2. I used frozen Egg Whites.  They instantly showed that weren't lifting very well.  I had to beat for a long time and they did eventually lift but it looked more like a marshmallow base than the puffy Meringue I needed.  I should have started the egg whites again.
3. I did deviate the recipe slightly.  I added 1/2 t of Cinnamon and 1 t of Cayenne for each batter, so double that.  I don't know for certain if that impacted it but I thought I'd give them some character.  Why that matters? I once added dry Mustard to a tried and tested white bread recipe that I can make in my sleep and it rose only 2/3 what it normally does.  I did it 3 separate times and each time the same thing happened.  Different jars of yeast too so it wasn't that.  I can only assume that sometimes the more volatile spices sometimes throw certain chemical reactions into play.  Also, it meant that the mistakes couldn't be eaten by the kids because they hate spicy food.

THEY DIDN'T RISE AT ALL.  I'm guessing it was due to how dry the recipe was and the Egg Whites.  I had decided that I was not going to bring them in and apologize.  But then I tasted them.  They were delicious, chewy yet crispy crust, spicy kick, and nicely chocolatey.  I decided to label them as Gluten Free Almond Chocolate Cookies and I had nearly a 100 and they sold out!!!

Chow Hound's failed Chocolate Macarons turned Gluten Free Almond Chocolate Chili Cookies.

Trial 3 Sprinkles for Breakfast Birthday Macarons

I came across this recipe for what they called Birthday Macarons while I was searching for an answer.  I wanted to use Red Sugar sprinkles to top my Chocolate Chili Cookies to give a hint to the chili. But I didn't know when you add sprinkles to a Macaron without risking the lift.  I saved it because I thought they looked so cute.  I followed this recipe almost to the letter.  I bought brand new Eggs and I banged the trays a few times and let them stand.  I set the oven for the rather low 325.  

So texture wise, they turned out ok while piping but they didn't lift where it looks like a cap is pulling away from the base.  They were rounded like a puffy cookie.  They quantity for all 3 was accurate and that's while not trying to kill yourself trying to drain every drop out of the piping bag like a tube of toothpaste.  I think next time.  I'll use this one in a 375 oven and see what happens.  I like this recipe because it uses 3 Egg Whites and uses a decent amount of Almond Flour.  Martha's only uses less than a cup.  How am I supposed to get through my Costco bag of Almond meal?  I think I can work with this recipe.  Now my kids will have to eat quite a few of my trials.  

SprinklesforBreakfast.com Birthday Macarons in second place

My next trial will involve Sesame sprinkles, Yellow food colouring and Chocolate Ganache filling to make moque-Hamburger Macarons :D

#Macarons, #FrenchMacarons, #Baking, #Dessert

3-Shroom Swiss Souffle - Nutty and Luscious

Three Mushroom Swiss Cheese Souffle - Chanterelle, Porcini and Crimini

I was going to make this Souffle while my cousin H was visiting from Toronto but D wanted to take her to our fave noodle place, particularly since it was a place we could all eat out at without fuss about a baby.  It was probably a good idea because after a day of touring a round with a guest, I was pretty tired and souffles require alot of motion.  There's not alot of sitting or stewing or resting.  That said, it needn't be as dauting as they may seem so long as you're organised. They seem impressive and decadent for an Egg dish! Great for guests.

I used fresh Crimini Mushrooms but used dried Chanterelle and dried Porcini.  We always keep them in the house.  To reconsistute them, I used the Milk I'd use in the recipe so it was extra mushroomy.  I find dried Mushrooms alot stronger in flavour than some of the fresh ones.  We always serve our Souffle's with Truffle Oil on the table as an optional garnish because Eggs and Truffle Oil is gorgeous but D didn't use it at all, neither did I.  The flavour was amazing!

3-Shroom Swiss Souffle


5 Eggs, separated
1/4 t Lemon Juice or Cream of Tartar (if you have neither, don't worry and leave it out)
4 T Butter (separate 3 T and melt 1 T)
3 T Flour
1 1/4 c Milk
1 Shallot, finely minced
2 T Celery, finely minced (~1/2 stalk)
1/2 t Dried Mustard
3/4 t Cayenne
1/2 t Garlic Powder
1/4 t Nutmeg, freshly ground
150 g Ementhal or Swiss or Gruyere Cheese, grated
50 g Parmesan, freshly grated
5 Crimini Mushroom, chopped
1 1/2 T Dried Chanterelles
1 t Salt
1/4 c Dried Porcini

Melt 1 T of Butter, soft enough to spread. I use a silicon brush but you can use some wax paper. Thoroughly butter your souffle dish and place it in the fridge.

Take the Eggs out and leave them on the counter during the next sequence of directions. It is better to have them at room temperature and most commercial Eggs are pasturiesed anyhoo.

Heat the milk in a large measuring cup or medium bowl for 1 min in the microwave. Hot but not boiling. Add the Chanterelles and the Porcini. You may want to break some of the larger Porcini into smaller pieces. Let them soak for 15 minutes. Grate the Cheese and set aside in a bowl.

Preheat the oven to 400F

Take the souffle dish out and leave it out on the counter.

Separate your Eggs. Sequester each White before adding them to the mixing bowl of you stand mixer. Place the Yolks in a small bowl. Add the Lemon Juice to the Whites. Leave them. The reason I say if you do not have Lemon Juice or Cream of Tartar that you can leave it out is because it is debatable that it does what is claimed.  Lots of people believe that the added acidity help the foam form.  Do note, that Cream of Tartar is a white powder that is derived from wine barrels.  It is not a sauce for fish.

In a medium sauce pan melt the 3 T Butter on medium. Drain the Mushrooms and kep the Milk. Add the Shallot, Celery and Spices (not the Salt). Sauté for 2 minutes until softened. Add the Mushrooms and stir for 1 min. Sprinkle the Flour over the Veg while switching to a small/medium whisk. Cook the Flour by stirring constantly for 1-2 minutes. Slowly add the Milk whisking constantly. Bring to a boil then immediately turn the heat down to low. It should be quite thick like cake batter.

Add the Yolks to the pot one at a time whisking constantly to prevent scrambling. Wait until completely absorbed plus 30 s then add the next. When all the Yolks are in remove the sauce pan from the heat.

Switch to a spoon if you want. Add the Cheese in handfuls to the pot while stirring. Yes you are getting a workout. Add the Salt and taste. Adjust the seasoning as needed. When all the Cheese is in set aside to cool.

Turn your stand mixer on high and whisk your Whites until you have Stiff peaks. Stable but not dry. Take a large rubber spatula take 1/4 of the Whites and mix into the pot vigorously ensuring to scrape the bottom. Don't worry about deflating the foam. You're just lightening up the sauce now.

Add the contents of the pot into the Whites. Gently start folding the mixture together by slicing down the middle and scooping across the bottom and up the side. Turn the bowl a quarter turn. You should only need to fold maybe tn times. You don't need the mixture to be perfectly consistent and you don't want to completely deflate the foam.

Pour the mixture into the Souffle dish. Place the dish in the oven and turn the oven down to 375. Bake at the bottom level for 40 minutes. Do not open the door at all for at least 25 minutes no matter how tempting. You can check it at 30 minutes if you want but 40 has worked for me a few times.

It should be puffed above the rim and browned.  If it is browing too fast, you can lightly place a piece of foil on  top but do not do this until the 25 minute mark where the foam is stable.

mmmmmm

Le Club Chasse et Pêche - Hubbo's Birthday - cozy old school Montréal

Halibut with Clams - Le Club Chasse et Pêche

I'm back!  The inertia of the holidays got the better of me.  You'd think that having family around would alleviate the burden of the new lil one but it just made me more tired.  We were home for nearly a month for the Christmas break and the grandparents were able to bask in the their first little one.  I say the first because his paternal grandfather has other grandchildren and he's not really a baby or kid person.  He certainly wouldn't bask.  It takes him a few minutes to realise there is a non adult in the room.  If you can't keep up your end of the conversation, you're not worth the energy to recognise.  My story about the unruly grocery store clerk is far more important! Listen up!  Gee, I hope D doesn't see this :^D

Anyhoo, we spent Christmas in Montréal this year which meant that we were also able to spend D's birthday together.  He was born on Christmas Eve Eve.  That meant of course, when he wasn't old enough to keep up conversation with his dad, he was too a forgotten birthday boy.  He took it in stride.  Not me!  I would have expected double the Christmas presents.  I took him out while our niece baby sat.  The last image I had was of him sitting on a personal sized trampoline while the younger one was doing ballerina twirls.

I wanted to make the most of dinner and asked D to pick.  He told me of a handful.  I was close to selecting Chuck Hughes place down the road but for some reason landed on Club Chasse and Pêche.  The menu looked a tad more diverse, though albeit, less adventurous.   It is a classic French Game style.

Le Club C&P is around the corner from the Notre Dame church on, well, Notre Dame.  So bear that in mind when thinking about parking.  We just go lucky when a gent pulled out and offered us his parking stub.  Woohoo!

Sweet Breads - Le Club Chasse et Pêche

First thing you'll note about le Club is that it is rather unremarkable from the outside.  I almost walked by, or rather slid by.  There had just been some sleet.  It is dark and a bit cavernous on entry.  D tried to convince me it was meant to convey the feeling of a hunting lodge.  I'd rather disagree.  With it's chunky purplishish/bluish painted walls and random use of crystal and glass intermingled with some taxidermy, it was more like Vincent Price meets Liberace's den.  The rooms are separated with heavy velvet curtains.  Odd.  We were seated at a small table in the smaller room which was fine.  The vestibule and the velvet curtains kept most of the draft out.  It was packed when we arrived and when we leisurely left.  So despite it's uninspired decor, it is still a popular locale.

Artic Char - Le Club Chasse et Pêche

We started our dinner with some starters.  I ordered the Halibut with Clams with a nice rich veloute. The Halibut was perfectly cooked and nicely seasoned.  The Clams were equally well cooked, not at all rubbery or fishy, very tender. D had some Sweet Breads on Risotto.  The Risotto was well cooked and balanced.  Our server helped select the wine.  I insisted to D that since it was his birthday, that he needed be concerned with my order.  I wanted him to enjoy his meal.  He prefers a bigger red but when we eat out he usually orders on the lighter side because I do not eat meat.  Our server recommended this wine based on our conversation.  It worked very well with both our meals.  Though it seems like trend/style deal with the whites and seafood.  There are some reds that simply clash with seafood.  I experience a very very unpleasant metallic, jaw tightening sensation with some reds and seafoods, particularly white fish or tuna.  Not so with the Abadia.

Duck three ways - Club Chasse et Pêche

I ordered the Arctic Char.  I struggled with it because I liked the sides on another dish.  That said, be aware that the restaurant does turn the menu over every so often.  I would rather draw your attention to the quality of the ingredients, and the skill of the chef.  The Char was well cooked with a nice crispy skin.  The Eggplant puree was tastey though lacked a bit of texture.  There was originally some meat on this dish which may of contributed to the Eggplant's lack of texture.  That said, they were very gracious in offereing to leave it off.  D ordered the Duck three ways.  He was concerned that normally the Duck breast in this sort of dish is often dry and a let down.  Our server assuaged his fears and D thoroughly enjoyed his Duck.

I had discretely told our server that it was D's birthday but when it came to dessert, he was otherwise occupied with another large table so another server took our dessert order.  I couldn't stall much longer.  So when our lovely dessert came out, our server was confused.  He had planned for something else.  But very generously, he offered us a glass of Brut Rosé in lieu of an embarrassing candle in another dessert.  Perfect for D.

Apart from the odd decor, it is a cozy restaurant.  The servers are very welcoming, and knowledgable.  The food was wonderful and fresh and very well prepared. Though the menu may read otherwise, it was not a heavy meal.

Cost: $$$-$$$$
Wine list: Extensive
Service: Excellent and warm
Ambiance: Dark yet cozy

Le Club Chasse Et Pêche

(514) 861-1112
Old Montréal
423 Rue St-Claude Map.4536f2c
Montréal, QC H2Y
leclubchasseetpeche.com

Friday, Jan 21 - Cheesiest Swiss Souffle

Do not fear the Souffle.  You'll need a bit of organisation and the right equipment and it will rise.  The cartoon and sitcom spoofs of old of Souffles deflating like the Hindenberg are quite a bit exaggerated.  There are a few tips for the basics: 1. Sequester your Egg Whites before adding them to the bowl with all the whites.  A bit of Yolk or a greasy mixing bowl will not whip well if at all.  2. Butter your baking dish very well.  3. Do not open the oven door until the rising and browning is down.  Then the foam should be pretty stable. Try a basic one like this Cheese one and then you can experiment with the fillings.  Enjoy!

Cheesiest Swiss Souffle

 Cheesiest Swiss Souffle

4 T Unsalted Butter
1 T Unsalted Butter, softened for dish
1/4 c real Parmesan Cheese, grated
1/3 c Flour
1 1/4 c Milk
1 t Salt
1/4 t Cayenne Pepper
1/4 t Nutmeg, freshly grated
6 large Egg, separated
1/2 t Cream of Tartar or 1 t Lemon Juice
2 c packed Swiss Cheese, grated (or Emmenthal) (about 1/2 lb or 225 g)

Butter an 8 inch / 2 quart (8c) Soufflee Dish thoroughly.  Make sure to get into the corners.  Put the Parmesan Cheese into the buttered dish and cover with foil or plastic wrap and shake to lightly coat. Set aside.

Preheat your oven to 400F

Stage 1: Making a basic White Sauce or Bechemel.  In a medium saucepan, melt the 4 T Butter and whisk in the Flour over medium heat.  Whisk for 2 minutes to cook the flour and to emulsify the Fat with the Flour.  Slowly whisk in the Milk.  You may want to stop at 1 c to check consistency.  Your relative humidity could change how much liquid your flour can absorb.  Whisk until thick.  Add a bit more milk at a time when it doesn't appear that it will not take the liquid and keep the thickness, stop.  Add the Salt, Nutmeg and Cayenne and mix well.  Take off the heat.

Stage 2: Completing the Soufflee Base. Add the Egg Yolks one at a time whisking the whole time to avoid scrambling the Eggs by cooking them before they're incorporated into the Bechemel.  Keep whisking until evenly distributed.  Transfer to a large mixing bowl.  Add the Cheese.  Stir with a large Silicon Spatula (heat proof).  Taste and adjust seasoning.  Add Salt and White Pepper as needed not Black.

Stage 3: Lifting the Soufflee.  You can start the Egg Whites sooner if you're good at multi-tasking and have a stand mixer.  In an Electric Mixer or with a Hand Mixer, beat the Egg Whites with the Cream of Tartar or Lemon Juice until they reach Stiff Peaks.  You can turn the the bowl upside down or the head of the mixer back and the Eggs keep their 'Peaks'.  Do not beat past this or they'll become too dry and can break up when incorporating into the base.

Stage 4: Final assembly.  Take a small scoop of the Whites and mix rapidly with the Silicon Spatula into the base.  Don't worry about being careful.  You want to lighten up the base slightly.  Then add the remainder of the Whites in Thirds.  Plop into the middle of the Base and Fold in: slice down the centre of the mound with your Spatula down to the bottom of the bowl and scoop/scrap along the bottom up the side, turn the bowl 1/4 and repeat until most of the white streaks are gone.  Repeat until Whites are done.  BE GENTLE.

Pour into your Soufflee Dish.  Bake in the lowest to bottom third (in our oven, we need to do lowest), level for 45-50 minutes.  Check at 40 minutes but DO NOT OPEN the oven door after putting the dish in before this point.  If it is too jiggly, leave it in. If it is too jiggly but browning fast, you may want to tent a bit of foil on top lightly to prevent burning.   If the very bottom centre is a bit oozy when you serve, that's okay.   It's all cooked.  We normally put the dish back in the warm oven while we eat our first serving.

MMMMMM Cheeeeeeeeeessssssy!!!!

Saturday, Jan 8th - Saffron and Fennel Mussels with Sourdough Toast

Fennel and Saffron Mussels

I need to come clean about something.  I probably wasn't fair in my post about the Veggie Vindaloo,  not the bombshell in the kitchen,  that was true.  But the part that D does maybe half the cooking, wasn't entirely accurate.  Whilst that is 'normally' true, for the last few months, I'd have to confess that D does closer to two thirds to (three quarters if you include breakfast on weekends) of the meals we actually eat at home. :^D  He's been super about it.   Yay D! 

We originally went to the fish counter at TnT to see if the Dungeness were a good deal.  D says that during the peak season in San Francisco, you could find them for less than 2$/lb.  That's nuts!  When they go on sale here, a good deal is about 5$/lb.  I thought that was good after living in a city like London.  In the end we decided to have Mussels.  I was apprehensive since our last batch had alot of discards.  So this time, D chose each one carefully.  That's what is great about the fish counter at TnT, you can select your own.  We also bought one Dungeness and Clams for tomorrow. 

Fennel and Saffron Mussels

2 lbs Mussels, cleaned
1 Shallot, minced
1 c Dry White Wine
1/4 t Saffron
1 t Fennel Seeds
3 T Butter
1/2 c Fresh Parsley, Chopped
1/2 Lemon
Salt and Pepper to taste
Fresh Parsley (optional)

Scrub any barnacles or other crunchiness off the shell of the Mussels.  Pull any beards off.  Throw any Mussels that are open or cracked away.  Don't play here.  You can tap them and if they shut, then okay.  If the stay open, there is no saving them or the money.  They will hurt you.  Luckily at TnT's fresh fish counter, you can pick your Mussels and Clams some other goodies yourself.  That said, it can still be a gamble by the time you get them home. 

In a large, heavy sauce pan, heat 1 T of Olive Oil.  Add the Shallots.  Soften for 1 minute.  Add the Fennel Seeds and stir.

Add the Wine, Saffron, 1 T of the Parsley.  Cut the 1/2 Lemon into half again.  Squeeze into the pot and add the wedges right in.  Bring to a boil.

Have the lid handy.  Throw in all the drained, cleaned Mussels into the pot quickly.  Cover and rattle around vigorously.  Bring down to a simmer.  They should all open within 3 - 5 minutes.  Check after 3.  Well, we have glass lids on our pots so we can watch the progress.  Stir to incorporate all the Mussel juices and the allow some of the aromatics into the Mussels.  In total, you don't want to leave on the stove for more than 10 minutes.

Now opposite to before cooking, do not keep any that did not open.  Throw them away.

Lift all the Mussels into the serving bowls.  Leaving back the liquid.  Add the Butter cut into chunks.  Let simmer for a few minutes.  Pour over the Mussels and garnish with Parsley.  Serve with toasted Sourdough Baguette and some fresh chopped Parsley.

MMMMMM, Yummo to the last drop!

Friday, January 7th - Ratatouille with Yucca and Plantain Fries - Crispy Goodness

Yucca Fries

I cannot justify to myself the need to own a home deep fryer.  We don't deep fry enough nor do I feel, should we.  But when we do, I curse not having one.  Everytime I try to make Fritters or fried, Risotto Balls, I have a heck of a time controlling the evenness and temperature of the oil.   This time wasn't so bad.  I think it was the new pan we got over Christmas as well as using Peanut Oil rather than Vegetable Oil. 

The new pan that mom gave us is a deep Teflon pan but it is quite heavy.  It is a good deal heavier than any of our Caphalon's but not as heavy as a Dutch Oven.  I had planned on using that but I was using our smaller one for the Ratatouille.  A heavy bottom, helps to ensure even heat distribution from the element to the oil.  Also, if you're going to do something like a fry or fritter, don't try to kid yourself that you're just pan frying and be shy with the oil.  You will need a good 3/4-1 inch of Oil in the pan.  That, combined with the heavy bottom will help ensure that the temperature of the Oil doesn't fluctuate as you add the food which is cooler.  It's a good idea, as well, to have to food at room Temperature before frying.  If you do things right, your food should not absorb too much oil.  If your oil is too cool, your food will soak it up.  On a scale of 10 on our Halogen cooktop, I kept it near 8/9 most of the time.  I definitely heated to 10 to start.  I don't have a good thermometer so I wait for a drop of water to dance or in the case of today, jump out and scorch my forearm.  Perhaps I should have used a very small piece of Yucca instead. :^D

Yucca Fries

I LOOOOOOVE Yucca.  They have a sweeter and breadier quality than Potatoes.  They're really wonderful but they are a handful to prepare.

You will see them in your grocery roughly 8-12 inches long and girth of a medium Sweet Potato.  The 'skin' is like Tree Bark and it is often waxed.  You cannot use a peeler or you shouldn't unless you want to replace it so are out to ruin your current one.

1. Trim the narrow stubby bits off each end.
2. Cut the cylinder into equal pieces, I cut mine into 3 4inch long logs, about the size of my desired fries.
3. Stand the cylinder up and hold firmly with one hand while running a good knife down the sides cutting as close to the edge as possible so as not to waste any 'meat' as you might a Pineapple.  You may have seen some Youtube videos where I think this was done poorly but I suspect, for demonstration purposes only.  Don't worry about leaving some brown bits and some thinner skin. 
4. Rince the Yucca and then run over with a peeler for remaining skin.
5. Chop into Fries.  If you have an older Yucca....i.e. fatter, you may want to cut out the very core which can be woody.  Mine was only the girth of a Soda Can and the centre wasn't so bad.
6.  Place a steamer tray over an inch of water.  Place the Yucca in leaving room to breath. 
7.  Cover and bring to a boil.  Boil for 20-30 minutes.
8.  Lift from Pot carefully.  Set aside to drain and cool slightly. 
9.  Fry until slightly golden or to your taste. 3-4 minutes. Use tongs to flip. 

Plantain Fries

Plaintain Fries/Chips

These are much easier!

1. Peel as you would a Green Banana but you may need a paring knife.
2. A Plaintain will never 'Ripen' as we know Ripe to be.  You can never eat it without cooking.  But some will be softer than others. 
    a.  If yours is like a Green Banana. slice 1/2 cm biased pieces (1/4 inch) and fry.
    b.  If yours is less ripe like a Potato, you can use a Mandoline and slice nice thin Chips
3. Fry for 2-3 minutes depending on thickness.  They Brown quicker than the Yucca because of the slightly higher sugar content.  Just watch carefully and cook to your preferred colour.

Lightly dust with Coarse Sea Salt and serve with Mayo or Chili Sauce. MMMMMM

J's Ratatouille

I served these along side some Ratatouille without the eggs.


.

Friday, Oct 22 - Ratatouille with Coddled (Poached) Eggs

Ratatouille with Poached Coddled Egg

We got this idea originally from one of our favourite cookbooks.  That said, I have been making Ratatouille since I became a vegetarian nearly 20 years ago so I really did not need someone else's recipe for Ratatouille.  I'm not saying mine is better but it's better for me and I can mostly do it without thinking.  As well, I've always thought of the dish as a slow cooked, melded flavours dish, and the cookbook we were inspired by had a stew time of 8-10 minutes. So I stuck with my own and took the inspiration only.

The great thing about this idea is that you can make a nice large batch of Ratatouille or any nice chunky Vegetarian stew and serve up this way the next day as well with the eggs cooked only on the day of eating.  Now, we have done this dish as described in the cookbook by placing a serving of Ratatouille into an ovenproof dish breaking the egg into a nest formed into the stew.  Then bake the lot in the oven.  It works alright though for me, it's not the most aesthetic serving.  The egg is formless and not evenly cooked.  So this time, I poached the eggs for 4 minutes in advance then finished it in the oven to slightly brown the top. 

Ratatouille with simple Coddled Egg

J's Ratatouille

(Serves 4-6)

1 large Eggplant, chopped 2 cm square (1inch)
1 large Orange Bell Pepper or 2 small, chopped 2 cm
1 medium or 1/2 large Zucchini, sliced 2 cm then halved or quartered
1/2 Yellow Onion, chopped 2 cm
1 large tin Italian Tomatoes
1/2 c dry White Wine
1/2 c Vegetable Broth (or Water)
1 1/2 t fresh Rosemary, chopped
2-3 sprigs fresh Thyme, just toss the cleaned sprig in
2 large Bay Leaves
1 clove Garlic
1 t Paprika
Chili Flakes (optional and just for me)
-keep Cumin out of this! This ain't TexMex
Salt and Pepper
3-4 T Olive Oil

In a large dutch oven, heat half the Olive Oil on Medium High heat.

Add the Vegetables in this suggested order 3 minutes apart, stirring frequently: Onion, Eggplant, Zucchini, Bell Pepper.  Add additional Oil if the bottom starts to dry out.  The Eggplant will absorb Oil like a sponge so be sure to drizzle Oil evenly over everything.  Add the Garlic but do not over brown.  The Garlic should be followed in 1-2 minutes by the Wine.

You can choose to either run a sharp knife around the inside of the tin to break up the Tomatoes or what I prefer, pour into the pot and smush them with your clean hands or to be safer into a bowl first then add them to the pot.

Add the Water and Broth and Herbs and Spices.  Mix thoroughly.  Once it comes to a bubble, turn down to Medium, to Medium Low and cover.  Let simmer for at least 20-30 minutes.  Season to taste.

Preheat the Oven to 350.

You can at this point choose the break the Egg into the dished 1-2 c Ratatouille and bake for 10-15 minutes, depending on how you like your eggs.

Or if you have time, Poach the eggs for 4 minutes and bake for 5-10 minutes.

Lightly salt the egg before serving.  A mere, tiny pinch.

Sooo Yummo! when the Yolk runs into the stew.  MMMMM

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Wednesday, Aug 18th - Les Faux Bourgeois Bistro and Cafe - French gem on the East Side

Alsacienne Tarte Flambe

I went out with the 'Ladies who Wine' aka some girls I used to work with a few years ago.  Besides a similar attitude to work and life balance, we also share a passion for Food and Wine so we like to catch up on gossip over a nice meal every once in a while.

Faux Bourgeois has been on our list for a while and we had decided we were probably spending too much time in Kits.  It had been receiving consistently strong reviews in publications and from friends.  Yet it's in a most unexpected location in the Kingsway area of town where the few restaurants peppered in the somewhat tumbleweed suburban area are normally Asian.  Actually, if you are heading Eastbound and you are not paying attention, you will miss it.   It is offset from Kingsway so if you hit Fraser, you have gone too far.

Once we'd managed to find our way there, we arrived to find it packed.  It was a Wednesday and it had two full seatings.  Amazing.  I was a bit worried at first when I strode up carrying my bicycle helmet in evening casual to find two couples in cocktail dresses and suits.  I needn't be.  It was kitsch and homey enough that it did not matter.

Monmousseau Cufee Touraine

We started with a nice bubbly.  K always seems to like to start with sparkles.   We had a bottle of Moumousseau Cuvee JM.  It was light and crisp, a tad tart.  We had a variety of starters and it complemented all of them and a thorough chat.

Escargot in Garlic Butter with Croutons

I ordered the classic Escargot in Butter with Garlic.   K and J ordered Tartes Flambee which are open faced tarts on puff pastry.  K had the Florentine and J the Alsacienne.

Florentine Tarte Flambe

I quite liked my Escargots.  I will as a default order them if they are on a menu because they are so difficult to find.  Well, that is if there isn't bacon on them.  It was served out of the Shell with three Croutons.  I am not sure how I felt about the fact that the Escargot had been extricated for me.  I will admit that my history with Escargot have not been incident free but there is something to be said for having mastered the little twisting wrist motion to get the critter out of their shell.  It did make eating alot less complicated and I did have several more Escargot that normally come on a plate when you are served the shelled ones.  The Garlicy Butter was wonderful though the croutons a bit too crisp for sopping up but we still had some lovely fresh bread on the table.  I like to spear one Escargot with a piece of bread. MMMM

The Tartes were equally popular.  I will admit that I thought the square cut puff pastry made them look somewhat like toaster pastries.  We have had Tartes Flambees at DB a bit more free form though more scarcely dressed.  Geometry aside, the toppings were abundant.  If you like bacon, I would recommend the Alsacienne. The nom-nom's from my friends told me that I need to try the Tarts next time if I can tear myself away from call of the Caracols.  The Florenine was heaping with Spinach and drizzled with a nice Tapinade dressing.

Bouillabaise

As a main, I ordered the special, Bouillabaise, Seafood Stew.  K had the Duck Confit and J the Roasted Lamb Sirloin.  To continue with our meal, we ordered an Oregon Pinot Noir, Argyle.  I had assumed my Bouillabaise would have a tomato base.  It did not.  Still it was hearty enough to play with the Pinot.

Roasted Lamb Sirloin

I asked what the white squiggly lines on her Lamb where as I was doubtful.  She said it was a Horseradish Dresssing and it complimented the nicely done Lamb well despite the questionable aesthetics.  As for the duck, it is the dish that they are most noted for and though K did not say outright, her empty plate spoke volumes.  I'll have her write a comment.

The portions were homey and just on the edge of too generous so you would eat it all and feel only a bit too full or you would leave only a tad behind and not feel you wasted.   We cleaned our plates but I felt compelled to leave 1 potato. I don't know why.  My broth was a tad on the salty side but not distastrously so.  The Seafood was gently cooked and none of the components over cooked.  At home, that's really hard to do.  I have seen on television where a chef may cook each component separately and bring them together.  That always seemed over the top to me for what is meant to be a comfort food.  But when it is well done like this, you see why.  I still would not do that at home though :^P

We shared 1 dessert of a Silk Chocolate flourless cake.  I was a bit trepidatious after my poor experience at Matisse in Victoria.  I am fully recovered.  This cake was indeed Silk!  It was the complete polar opposite of that sandy mess I had at Matisse, Victoria.  I would have almost had a whole one to myself.  It had a lovely praline like crust. MMMMM

Overall, I was quite pleased with the overall experience.  I'd like to see more French wines at different price points to help on that difficult decision when red and white meats are on the same table.  Given the area, it is a destination and it is worth the visit.  A definite Gem on the East 'sayeed'.

Cost: $$$-$$$$
Service: Friendly and attentive enough though someone with wine knowledge would add to the French experience
Ambience: modern Parisien bistro, low lit. Can be romantic or fun for friends.

Les Faux Bourgeois
663 E 15th Ave
Vancouver, BC V5T2R6
www.lesfauxbourgeois.com
(604) 873-9733

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Saturday, August 14th - Restaurant Matisse - Identity Crisis

Amuse Bouche Quail's Egg

For dinner during my first trip ever to Victoria (Yes I know, I've been here four years and it is the first time. Wierd.)  We were recommend Restaurant Matisse, a French bistro between the bar district and Chinatown.  It is highly rated and lauded for its food and I was rather excited.  I am lukewarm on my final opinion.  The food itself was good for the most part but the experience was a bit scattered. 

When you walk in you are struck by the calm and elegant lighting and design. Quiet classics like Edith Piaf were playing on the speakers and somewhat cliché posters of Matisse paintings hung on the walls. Rather surprising since it is next door to a Youth Hostel. It is very dark with all the windows covered as the obscured view of brickwalled industrial buildings and loud bars is not what the concept desired.. apparently.   It is small and seats about 20.  So I was expecting a nice, tranquil dining experience.  I mean, that is what the design seemed to imply.  Alas, it was not so.

We were greeted by a vivacious manager who was very friendly and obviously very proud of his establishment.  He is extremely knowledgeable on the menu and wine list.  However, his exhuberant personality and dress seemed a bit at odds with the setting at times.  This was exacerbated by the fact that we were sat directly next to personal friends.  Let me repeat, the restaurant seats 20 or so.  During the evening, it ranged from 60-20% full.  It felt 130% full sitting near this table.   There was a loud and energetic conversation constantly with the owner, with him usually standing table side.  Shop talk was constant.  You would barely have guessed there was anyone else in the restaurant and at times felt that way.  It was unpleasant to be in an otherwise romantic setting with a raucous, insider pow wow 1 ft away.

I have no issue with raucous in the appropriate setting.  I love some of the rowdy bistros in Paris where people have incredible French food in a setting louder than a mall.  The sound design in La Matisse was not conducive to this at all nor was there any other distraction from it.  No windows, no large groups of people to watch.  It was like being in someone's living room where there is a party going on to which you are not invited but they're serving you dinner in a corner.... for 3 hours!

Now you will recall that at on my review of  C Restaurant, I made a point of saying that I enjoyed the relaxed pace of the meal and chastised a nearby table for complaining.  That is because it was befitting of the concept and the environment.  Not so here.  The sophisticated, romantic ambiance was turned boring waiting room where we were drowned out of our own conversation while we waited excructiatingly long for food.

The food.  The food, as I said was good for the most part.  I make that qualification because D's main was not at all cooked well.   We perused the menu with some lovely Arancia Saffron Infused Vodka Martinis, the Sommelier/Bartender's specialty.

Cauliflower Vichyssoise Soup

We started with the Cauliflour Vichyssoise topped with Chive foam.  It was gorgeous.  Flavours of the Cauliflower were pronounced and the the foam was wonderful.  Then for appetisers, I had the Snow Crab Nicoise.  It was dressed well, though a touch underseasoned.  The eggs were too hard boiled but not the end of the world.  The Crab was lovely.    D started with the Fois Gras Parfait.  It had an Aspic on top which was the only thing he did not like about the dish.  It was served with a little Onion Relish with housemade crisp bread.  D enjoyed it quite alot.

Snow Crab Nicoise Salad

The main for myself was a Seafood Fricassée which was a mix of Scallops, Lobster knuckle, Prawn on a bed of Risotto.  To be honest, the menu read as if I were ordering a whole Lobster.  That was not at all clear and I was rather surprised and disappointed when it first arrived.  That said, the dish, as it was was wonderful.  Everything was cooked delicately and was piping hot.  D's dish on the other hand, the Halibut was unacceptably over cooked.  It was dry and flaked up too easily.  We assumed it was a matter of timing for our two mains but that was a shame.

Seafood Fricasee

D's Dry Halibut

For desert I had a horrible Flourless Chocolate cake.  There is no other way of describing it.  Me, I left 2/3 of a 14$ Cholate Cake on the plate.  It was dry and mealy and the centre tasted raw.  I make this cake at home.  It is not difficult or tricky so, that much greater the disappointment.  The sauce on the plate was nice.  D had a mixed Cheese plate, all French all beautiful.  That just inspires me to visit Les Amis du Fromage on 2nd sometime soon.

Mealy and Dry Flourless Cake

Overall, I would not recommend this restaurant the service and the food were inconsistent for the price point.  The concept was a complete identy crisis.

Meursault Chartron et Trebuchet

Cost: $$$$
Service: Excrutiatingly slow
Ambience: Boring with an identity crisis
Wine list: Limited on variety of price points

Restaurant Matisse
512 Yates Street
Victoria, BC V8W
(250) 480-0883
http://www.restaurantmatisse.com/

Food

Service

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May 29th - Spot Prawn Bouillabaisse

I was not feeling well this afternoon so I beelined home early from our day out.  D went to the gym and picked up seafood at Granville Island on the way home.  When he gets something in his head, he's gotta have it.  I'm like that too with cravings.  After our lovely dinner at S and G's on Thursday, he was eager to take advantage of the Spot Prawn season.  I am sure somewhere in the back of his mind was my taking over as I do when there is a long cook stew or Seafood dominated dish (that does not involve Lobster).  When he got home and found me napping on the couch, he thankfully dove into making dinner.  Yay D!

Spot Prawn Bouillabaisse

1/4 c Olive Oil
1 medium Onion, chopped (1 c)
1 rib Celery
1 medium Green Bell Pepper
1 small Eggplant, cubed
1 t freshly ground Black Pepper
2 c dry White Wine
1 (28 oz) can Plum Tomatoes, chopped
1 l Seafood Stock or Veggie Broth (add 2-3 cups more as needed)
3 cloves Garlic
1 t Saffron threads
1 pound Spot Prawn
1 pound firm White Fish, we had Snapper in the freezer
24 mussels, cleaned
2 t fresh Tarragon
1/2 T fresh Dill
3 tablespoons Pernod
1 teaspoon grated orange zest

Brown Rice, cooked (optional, I needed the Carb :^D)

Heat the oil in a Dutch oven or large stockpot.  Add the Onions, Celery, Eggplant and Bell Pepper.  Saute over medium-low heat for 10-15 min, until the Onions start to brown.

Add the Wine and be sure to get all the 'fond' or the brown veggie goodness on the bottom of the pot with a sturdy wooden spoon. Add the whole tin of Tomatoes. You may want to run a sharp knife around in it to chop the Tomatoes up a bit. What I like to do is just smush them in my impeccably clean hands. Stir and simmer for a few minutes until well combined.

Add the Stock/Broth, Garlic, and Saffron and bring to a boil.  Reduce to a simmer, add the herbs and Salt and Pepper to taste. Undersalt now because you will want to check again after the seafood.  Cook uncovered for 15-20 minutes, until the Eggplant is cooked through.

Add the Shrimp, Snapper, and Mussels, bring to a boil for a minute. Reduce the heat, cover, and cook for 5 minutes. Check that all the Mussels are opened.  Turn off the heat and allow the pot to sit covered for another 5 minutes. The Spot Prawns will be cooked, they do not take more than 5 minutes really.  All the mussels should be opened opened. Discard any Mussels that don't open. Stir in the Pernod, Orange Zest, and check the seasoning.

May 10th - Cauliflower Gnocchi in Roasted Garlic White Wine Sauce (Lactose Free)

I love love Gnocchi.  The texture and the concept if its simple culinary roots is cool for me.  I had the most amazing Gnocchi when we went to the Bizarro Italian Cafe outside Seattle last fall.  It was hand-made on site and served in a decadent Garlic Cream sauce.  The Gnocchi themselves were like little delicate pillows.  For my rendition, I am using store bought, fresh Gnocchi.  They do not tend to be as light as the ones I had at Bizarro so I tried overcooking them by a minute to fake it.  It worked out okay.  The other major adaptation is that I did not make a Cream sauce at all.  If you want the original recipe, it is posted on Bizzarro Italian Cafe's own website.  It is alot simpler than the mine below because I had to use a non-dairy option which added a few stages and pans.

Cauliflower Gnocchi in Roasted Garlic White Wine Sauce

1 head Garlic
1 T Olive Oil

1 T Butter
1/2 T Olive Oil
1 small Shallot, minced
2 c Cauliflower Florets, chopped small
1 c dry White Wine

1 c Lactose-Free Milk
1 T Flour
1 T Butter

Roasted Garlic

Preheat the oven to 400F.  Cut the head off of head of Garlic.  I like to save as much of the Garlic as possible so I cut pretty high.  It should look like you're sawing off the elf hat off the whole bulb.  Drizzle with Olive Oil. Wrap in foil. Bake until you can smell it, about 20 minutes.  Turn off the oven and leave in there until you need it.

White Wine Sauce
Start the Gnocci boiling water.  Salt the water. 

Now I have tried to do this using the minimal amount of pans and movement.  When I thought this up based on a very easy dish from the Bizzarro Italian Cafe, the number of pans and pots started to pile up and I hate that.  The reason I have had to adapt this is because the original dish uses Cream and not a Bechemel (french white sauce thickened with a butter roux).  I have been having pretty heightened Lactose issues recently so I thought it better to avoid the confrontation.

In a large skillet (straight sides), melt 1 T butter and 1/2 T oil on Medium-High heat.  Sautee the Shallots and Cauliflower until the Cauliflower is slightly browned and smells nutty, 5 minutes.  You do not want to burn the shallots so if you want, add them toward the end if you are not going to babysit.

Add the White Wine and let simmer vigourously for 5-10 minutes until reduced by half.  I go by the time and appearance.  Season with 1 t of Salt or to taste.  Squeeze out the softened Roasted Garlic like toothpaste.  Breakdown with a fork to evenly distribute.

Basic Bechemel

While that is the reducing is going on, melt 1 T of Butter in a small saucepan.  Add 1 to 1.5 T flour and whisk to combine smoothly.  You want it slightly dry looking in appearance. Turn the heat up to high. Add the Lactose-Free Milk slowly while whisking the whole time.  Bring the milk to a boil briefly and then turn the heat down to Medium.  The sauce will thicken at that point and you do not want to scald or boil over the milk after that.  Season to taste but underseason and wait until the whole dish is combined.

You should add the Gnocchi to the water at this point.  It will only take about 5-7 minutes.

Incorporate the Bechemel (aka White Sauce) into the Wine sauce mixture.  Do not worry about breaking up the Cauliflower at all.  Let it melt.

With a slotted spoon, fish out the done Gnocchi and dish them directly into the Sauce.  Fold without smushing the Gnocchi.  Season with Salt and Pepper to taste (White Pepper if you have it so as not to speckle the dish.)

Serve with freshly grated Parmesan. (which is not entirely lactose free but a heap better than a pint of Cream)

The sauce, which was an experiment, worked out really well.  I will definitely re-use this recipe again!

March 28th - Poached Eggs on a Bed of Brandade and Polenta and Birthday Party Wine and Cheese

I am going to my friend S's for his Birthday Wine and Cheese.  He suggested we have some food before coming over so I planned on a late lunch.  That said, I am writing this barely sober at midnight after biking home from S's and I have to say, I needn't eaten. But I get it when you put out cheese and snacks that you might worry that your guests might still be hungry but I really do not think he had to be concerned.  I am quite sated and I held back.

Anyhoo, I had some food after the gym today. I knew what I had in the fridge but for some reason I could not get out of my head that I wanted some sort of baked good or fried food. I decided I wanted some variant on a Eggs Benedict. I arrived home, after passing half a dozen grocers to realise that I had forgotten to pick up some bread. So as I approached home, I had a dilemna. Earth shattering though it was not, that is the point of the blog. I danced around, baking bread to making crepes and landed on Polenta.

Lunch today is Poached Eggs on Brandade on a bed of Creamy Polenta. MMMMMM

No Fail Poached Eggs
Sweet Potato Coconut Salt Cod Brandade from Friday

Quick Low Sodium Polenta

1/2 c Heavy Cream
1 c Water
1/4 Yellow Polenta (medium/fine Cornmeal)
1/4 t Fresh grated Nutmeg
1/4 t Fresh ground Pepper
1/4 t Sea Salt (optional because the Brandade is salty enough, otherwise season to taste)
1/4 c grated Parmesan

In a small saucepan, bring the Cream, Water, Nutmeg and Pepper to a boil then turn down immediately.

With the Polenta measured out, sprinkle into the liquid while whisking constantly. Keep whisking until it begins to thicken. Add more water or milk if it it thickens too quickly.  Season to taste here but if you are doing the Brandade dish, do not over season because of the salt in the cod already.  Cover and set aside for 10-15 minutes.

Before serving, grate the Parmesan cheese into the pot and mix.  Serve with some fresh Parsley.

I was having this for a late lunch before going to S's for his Birthday Wine and Cheese.  I was originally going to make Ho Cakes but could not bring myself to think of all the work for what was supposed to be an easy meal after the gym :P.  In the end Polenta won but that was all I really changed.

Dish the Polenta out on a plate, this could serve two people as a modest side but I was pretty hungry after the gym.  Spoon the Brandade into mounds on the Polenta where you plan to place the eggs.  Flatten down the Brandade into cup shaped bowls.

Place the eggs into the Brandade cups and serve with fresh Parsley.  MMMM when you break into the medium eggs and the yolk runs into the Brandade and the Polenta, you will think this was well worth poaching. Delicious! YUMMO!

S's Birthday Wine and Cheese was fabulous.  There was over a dozen wines and an insane array of Cheeses. E brought some Port from Portugual.  All of that paired with a Sumo tournament on PVR was perfect for S's birthday!

Mar 26th - Purple Kale and Sweet Potato Salt Cod Brandade with Black Quinoa

Mad! They'll call me when they read this title. Sweet Potato Brandade!? It was delicious. It was all about this sweet potato I had sitting in the fridge and some Blooming Purple Kale I bought at the market. I was pretty close to making Ackee and Saltfish with Kale because I love Ackee but I thought 1. I need to use that sweet potato and 2. I should do something different. Oh, and some heavy cream in the fridge that was just niggling at me. D knows that when it comes to food in our house I have 2 major pet peeves: 1. Leaving food out uncovered. 2. Wasting food.

I wish I could blame my meagre upbringing in an immigrant household but for once it has nothing to do with that. Though we did grow up struggling and heard stories of our parents' hardships, food was never an issue in our house. That is the irony of the Korean household. The table should always be plentiful. It is funny, I had a portuguese flatmate for a while in England who told me that was the same in their culture. So the fridge was always packed full of fresh vegetables, kimchees, frozen goodies in case. I, however, cannot bare to see a carrot or green onion go to waste. That did not stop me from buying the tomatoes and scallions I would need should I change my mind and decide to do the Ackee on the way home. :)

I love Kale. It is a very 'meaty' green. It is part of the same family as broccoli and brussel sprouts and cooked well has the same nutty, vibrant flavour. I was tempted to put it in a dish but decided to simply sautee it in some olive oil with some green onions.

On the side as a grain, I am doing Quinoa but a new one I found at Whole Foods yesterday. Black Quinoa. In the raw state, it looks like regular Quinoa grains but indeed, black. They also had Red. I went with the Black because it reminded me of the Vietnamese black rice that I like. You cook it as you would regular Quinoa. Same as usual with a 3-1 water to Quinoa ratio. Low simmer for 15-20 minutes. When it is cooked, you will notice, the black is in the husk and you can see th regular semi-translucent grain inside. After cooking the black turns more of an oaky red. It is nice. Did not really taste too different than the regular though it did have less of a grassy taste which regular Quinoa sometimes has. It is why I often use veggie broth instead of plain water.

Sweet Potato Salt Cod Brandade

1 small (180 g) White Sweet Potato
200 g Salt Cod (weighed before desalination)
1 inch Fresh Ginger, peeled and sliced
2-3 gloves garlic
5 small sprigs of fresh Thyme
1/2 c Milk
2/3 c Water
3 T Coconut Milk
1 T butter
3 T Heavy Cream

Wedge of lime and fresh parsley for garnish.

You can actually choose to use 6 T of all Coconut Milk instead of Cream or vice versa. I was torn by the two leftovers and now I have less of two leftover. Silly me. Now I do not have enough coconut milk to do a stirfry. LOL.

You need to soak your Saltcod for a day or overnight. Change the water every few hours. If you forget, and you are around, you can do this upto as little as 6 hours prior but change the water every half hour. It is just easier to start yesterday.

In a small sauce pan, place the washed Saltcod, Ginger, Garlic, Thyme and Sweet Potato. Pour the water and milk over. Add more water to cover the contents. Simmer for 20-25 minutes until the potato is tender. Try to avoid over boiling or scalding the milk. It is not the end of the world though it can add an odd flavour. The worst of it will be that scaled milk boils over and leaves a terrible mess on the stovetop.

When it is tender, take the pot off the stovetop and drain through a sieve. Pick out the thyme stems. I did not because I forgot. Place in the food processor. You can let it cool a bit before the next step.

Pulse a few times to break down the fish. Add the butter and pulse a few times more. Add the Coconut Milk and Cream gradually as you pulse until it looks like it can take no more. By this I mean that the liquid is not separating out. It is staying a paste.

Now you could use a mortar and pestal to do this. It is the traditional way. Well, it is when you are not using 'potato' filler. Yes. Potato is filler. Though almost every recipe you will read has a potato, it is really to stretch the valuable Saltcod. The really true French recipes will not use filler.

If you have leftover, you can add more potato and fry it up as a fritter. MMMMM. I think next time I will use more coconut milk and leave out the cream. It would be pretty similar to a Jamaican Rundown in some ways I guess.

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