I made panna cotta with a strawberry sauce today. It came out quite delicious. The sauce was sliced strawberry mixed with sugar, balsamic vinegar and a couple of dashes of black pepper. I actually had no idea what a panna cotta was til a couple of weeks ago - it's just "cooked cream" set with gelatin. But served with a fruit sauce, it's kinda fancy dessert, and it's got a European name (Italian). Too bad I didn't have any heart-shaped ramekin, or else this would've been perfect for Valentine's Day.
Another thing that I had no idea what it was until recently was ceviche. It's a dish favored by contestants on Top Chef. They are always making ceviche this or ceviche that. Well I finally looked it up, and a ceviche is seafood marinated in citrus juice. It's usually raw; the seafood is "cooked" by the acidity of the citrus juice. It's a popular South American dish.
Finally when I went to lunch recently, my coworkers and I were debating what duck confit was. They thought it was some kind of duck liver; I didn't. I looked it up on my handy iPhone. Confit is preserving meat or fruit. Usually duck confit is preserved duck leg. It's a specialty of southern France. When I tried it at Chez Papa, I found it to be really yummy.
No comments:
Post a Comment