Suckling Pig Story Part 2
So what started yesterday with the suckling pig going into its hot tub for 24 hours ended with a feast of a meal today…..never before have i enjoyed this crispy suckling pig skin whilst also being soft enough that my grandmother could have eaten it (she had no teeth).
The story continues and ends in pictures below!
Sauced
Sous Vide, a stairway to heaven!
A story about a suckling Pig that gets cooked for 24 hours in a Roner at 70 Degrees Celsius, after cooking for that long it gets deboned and then crisped in a non stick pan until golden crisp. 30 minutes later it gets very silent……apart from the snoring on the sofa.
As its a 24 Hours Preparation, I can only continue the shoot tonight after work and show you the result after we finished the meal 😉 So check back in 24 Hours again 🙂
Beverage shots with action…what headaches!
As some of you who follow me on flickr may know I am trying to replicate a shot from Alex Koloskov, a beverage shot with the drink pouring in…..in essence strobist with action.
His shot is superb I find, and I took it as an example as I find its the perfect way to learn, deconstruct and then replicate someone else’s shot!
here is my latest results…..mind you I have tried a total of 5 times…..and still am not satisfied.
I would really not mind to get 100’s of replies with relevant tips and ideas what to try next to perfection it!
Thanks for any tips to make it better!
Marco
Join http://www.fnbimaging.com on facebook now and become a fan and stay easily updated with all new happenings!
click the link and add yourself as a fan!
http://www.facebook.com/pages/Hong-Kong/FB-Styling-and-Imaging/104426604471
Dutch Veal Shank from Peter’s Farm
A quick post mainly with images of a classic braised Veal Shank, shipped all the way from Holland from Peter’s Farm to Hong Kong!
Remove shanks, roast vegetables and add shank and wine
est Voila
Oops forgot the sauce, here you go!
Busy like hell!
Its been almost no interesting posts from me here since 2 months, mostly due to i was starting up and gearing forwards for http://www.fnbimaging.com I just needed all my time to get everything ready, business registration, stationary, website, dividing of work, etc etc. But that finally done and everything launched, a few inquiries and a few jobs coming up now, I have found a few minutes to write something and show you some more images.
I am by no means a seasoned pro and have so also no illusions, I am doing this business part time for now and dont really expect to go full time anytime within the next few years, however its very nice to be able to do some pro projects and in some cases get some financial gestures for your hard work. Its a long way still but 5D & 70-200 mm 2.8 your gonna be mine one day and probably 75% funded by the IRD 🙂
A funny thing is the company I purchase (or try to purchase) my website template from is through its paypal not able to accept payment with my or my wife’s credit card, this is strange as its surely not the first time i buy something with paypal, but the people in question prefer now to do a barter agreement, some images for them to create demo sites, in exchange for a free site…..whos jolly now you think?
Ok so here some images I took from lately:
Home Made Tomato and Bell Pepper Sauce
I have been really pestered by or well no I have been intrigued by Alex Koloskov’s images especially the drink images, and been trying my hand at replicating them…..man what headaches I had…..anyway for the time being I gave up on trying as glass and reflections etc etc are hard to catch…..anyway here is my last image of that trial:
Brandy Pour
A light salad i done for the wife (after I shoot it….sorry wifey I really mean to do only good) …..you should know how lucky I am taking over the whole living room every evening after work….anyway here is what was my salad and then hers.
Light Lunch
Last week we had a Typhoon signal number 8 oh no wait actually it was a signal number 9 and my photography buddy Ekmai, you will see him later and me set up a flickr mini challange called the typhoon in a teacup…..mainly because usually our typhoons here are not much more then a small storm in a teacup, here is my entry:
Typhoon or storm in a teacup
Some home cooked east meets west food, a Tomato Confit, the Tomato importantly coming from Holland! in a Tomato Broth with Crab Claws, Truffle and Fresh herbs…….a wondeful dish, colorful as well, just a bit hard to eat with Chopsticks. All this served with some delish Lemon Grass Tea
Tomato Confit
Then an entry for a light science and magic competition, some wine:
Wine
Oh not to forget my very first semi professional studio shoot with a true model and a make up artist!! here you see my magical photography buddy Ekmai
Magical photographer Ekmai
Here you can see us in action, shooting the poor girl!
Action!
One of the more interesting poses:
Modelk Shoot
One of my favs here, yes she is actually chewing the flower, ok ok it was well wrapped in cellophane 🙂 to protect her from anything bad but what I like here most is her very happy expression as well as Tommy’s Make up is very well visible here.
Happy face
until next time, and thanks for your patience!
Marco
Tools of the trade
Some quite dramatic views of a bunch of Chefs Tools which we use everyday photographed in a dark setting:
Conical Strainer
Whisk ready to beat an egg
Whisk finished beating the egg
Summer Time is here
Summer time, fresh berries add some sugar for that extra Umph!
sorry no other text, writing or explanation as I am way short of time!
I am Back!!!!
So after HOFEX and HKICC are almost over I am back now, expect a full post about the Hong Kong Internatioanl Culinary Classic some time soon, as the last day is tomorrow. 1000’s of images have been taken if you are on flickr search for HKICC est voila!
anyway for now a selection of images of Coffee Shop Food shot today in an hour and 45 minutes are 46 images…….what a stress and such a hurry!
No comments and text as I am just too bussy!
Tou Fu Bowl
Spa
Spaghetti Bolo
Colonial Curry
All Day Breakkie
Hainan Chicken
Prawn Curry
Condiments
Cheese Cake
Melting Chocolate Pudding
If you are hungry now then that means I did my job well!
Marco
Texas BBQ in a real Smokepit
Ok I admit I am a tease at times, knowing well that most of you will never have a smoker like this, however if you are creative, you don’t really need it, you could do this also in home made “solutions” that are simple, cheap and cheerful.
Excuses for the images as they were taken with a very bad P&S Camera.
But if you feel inclined to get your own 2000 Lb heavy smoke-pit, you should talk to these people, www.gatorpit.net which shipped this one all the way to Hong Kong.
Texas Smoke Pit
If you try to attempt any of these recipes, do it for dinner, the first time I used my smoker it was for a lunch time event, and I ended up sleeping at the poolside, waking up every 2 hours to keep my fire going!
Start your fire well before you want to start cooking as it takes about an hour to heat up a beast like this. Once hot, make a habit of almost constantly throwing on a mix of soaked wood, be it apple, Cherry, Cedar, Mesquite with charcoal, every hour in order to get a almost constant supply of smoke.
Texas Smoke Pit
The "HOT" end of the Pit
The Beef Ribs will come out almost black, but that’s not due to being burned but due to the rub and the constant smoke.
Her I share some recipes that I regularly do with you:
Texas style Rub for Beef Ribs
Ingredients:
¾ cup Paprika Powder
¼ cup Salt
¼ cup Sugar
¼ cup Ground Black pepper
¼ cup Chili Powder
2 tablespoons garlic powder
2 tablespoons onion powder
1-tablespoon cayenne pepper
Charcoal and woodchips as needed
Mix ingredients, sprinkle onto beef Ribs VERY generously and allow to marinate beef for 24 hours.
Place Beef in smoker for at least 12 hours at 200 degrees Fahrenheit, yes Fahrenheit, not Celsius as we do not want to BBQ but we want to smoke instead!
Texas Pork Ribs
The "HOT" end of the Pit
Ingredients:
6 pounds pork spareribs
1 1/2 cups white sugar
1/4 cup salt
2 1/2 tablespoons ground black pepper
3 tablespoons sweet paprika
1 teaspoon cayenne pepper
2 tablespoons garlic powder
5 tablespoons oil
1/2 cup chopped onion
4 cups ketchup
3 cups hot water
4 tablespoons brown sugar
salt and pepper to taste
Charcoal and Woodchips as needed
DIRECTIONS:
Clean the ribs, and trim away any excess fat. In a bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in the refrigerator overnight.
Preheat oven to 200 degrees F smoke uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
Cook onion in a little oil until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
20 minutes before eating, baste ribs with sauce so the sauce does not get completely dried out.
Chicken with the Lamb Legs Hiding behind them
Alder Planked Seabass
Complete spread minus the Seabass
From top to Bottom: Pork Ribs, Beef Ribs & Corned Beef
Molecular Gastronomy Seminar with Dr. Herve This
On 22 April the HITDC had organized a seminar hosted my Dr. Herve This for their culinary students and also invited the Hong Kong Chefs Association members, I was happy to be one of them, but was wondering what to expect, as I knew Herve is a scientist and not a Chef, he is in fact the brain behind the new culinary cuisines created by Ferran Adria, Moto, Wylie Dufresne and others who wow their diners with their foams, emulsions, frozen gases and very slowly cooked creations.
So indeed we did not see much cooking going on, but this Scientists Culinary genius was brought out to share some of his knowledge with us. I have to tell you he gave quite an entertaining performance, and as I am a Chef it was highly intersting to see him also do some experiments.
Dr. This also atributes great importance to the emotional aspect of cooking, as shown in the title of one of his good books showing: Cooking is Love, Art and Technique.
Dr. Herve This with Chef Andreas Muller
Molecular Gastronomy is a scientific discipline involving the study of physical and chemical processes that occur in cooking. It should not be confused with Molecular Cooking, which is the application of Molecular Gastronomy to cooking.
The term Molecular Gastronomy was coined in the 1980’s by a French scientist, Herve This, and a Hungarian born physicist Nicholas Kurti, who was a professor of physics in England. Both men were interested in food science, but they felt that empirical knowledge and tradition were as important in cooking as rational understanding.
Dr. Herve This doing an experiment with eggs
A classis example of molecular gastronomy is the investigation of the effect of specific temperatures on the yolk and white when cooking an egg. Many cookbooks provide the instructions of boiling eggs 3-6 minutes for soft yolks, 6-8 minutes for a medium yolk and so on. Molecular gastronomy reveals that the amount of time is less important to cooking the eggs than specific temperatures – which always yields the desired result.
There is much more about molecular gastronomy then just the physical and chemical changes during food preparation. One fascinating area involves how the senses play their own role in human appreciation of food. Even one sense of touch can affect our perception of flavour.
The following article is written by Christopher Gallaga, who can be found here: www.achefatlarge.com Thank you Chris for letting me put this here.
Molecular Gastronomy a system of knowledge.
By: Christopher Gallaga
I suspect some were disappointed to learn that Dr. Hervé This, would not be conducting a “cooking show” during his seminar on Molecular Gastronomy, presented at the HITDC in Pokfulam. In his clear words he does not pretend to be a cook. I, being a lover of science, food and cooking was delighted that one of the worlds most affable, approachable and readable food scientists would be discussing the science of cooking.
Early in his presentation Dr. This, stated unequivocally that he was not here to answer, but rather to ask, questions. He then set about asking several empirical questions about eggs (why do they foam, how does a whisk work, which whisk is better, where is the yolk inside a shell, and so on), to which he always answered, “We don’t [yet] know.” After demonstrating the first fundamental of the scientific method: to explore phenomenon without prejudice, he then demonstrated how we could find out the true answers to all those questions (and more).
We delved into both elementary physics and chemistry, and were even presented with several quasi-cooking demonstrations, (a microwave soufflé, a mayonnaise “pudding” and a egg cooked by ethanol) but our professor again quite strenuously noted that he is not a cook, but a scientist. He plainly stated that the scientist and the chef are two distinct and important vocations in the creation of food, and that while they could be the closest of friend, while they both pursued their purpose with equally vigorous passion; they had very different goals. Scientists are in endless pursuit of sublime knowledge, while cooks are in endless pursuit of the more ethereal artistry of creating pleasure through nourishment. The scientists can no more drive the actions of the cook than the cook can force the science against reality. For mutual benefit the two must work in harmony in order to increase the vast lexicon called the art and science of cuisine.
Dr. This did provide one clear and important answer to a multi-part question that is currently on a lot of chef’s minds. He stated unequivocally that Molecular Gastronomy is the scientific study of food, while molecular cooking is an adoption of certain new knowledge and modern technology to add to or enhance the established glossary of cuisine. Throughout history we see a steady progression of food knowledge while every generation or so this fundamental knowledge is punctuated by trends and specific advancements. In time the overall food compendium adopts those specifically important features of any trend, discarding the rest. Thus it is really not a choice of either/or; it is simply that the overall encyclopedia is the big picture progress of cuisine and cooking while any trend, including molecular cookery, is the temporary divergence to a small picture specialty. Exciting in the moment, but over all just one of many contributors to a much larger base of knowledge and technique.
In the end, what Hervé This tried to do was to teach chefs the scientific method, to teach chefs how to ask questions and how to devise and perform experiments that will yield factual answers rather than more of the same “old tales” steeped in mystical supposition. To that end I found the lecture a value packed two-hours of learning, and will certainly take this scientific approach into improving the understanding the facts behind my chosen vocation. Perhaps in time I can help advance the knowledge contained in the lexicon of cookery, myself.
Should you feel interested to read more about him, you can always buy his book.
Shooting Tomatoes and Wine Bottles and Glasses
Yeah so what do I want to tell you here? as I am the one who is learning…..ok, I believe in sharing is learning for all, its how I learn as well, for example my flickr buddies and friends add set up shots to their images, or add descriptions how they achieved the looks, and from examining that, plus trial and error I learn a lot.
Set up shot for the Wine Bottle and Glass
If you want to see this image with detailed explanations of what is what, click here: http://www.flickr.com/photos/marcoveringa/3464990953/
So obviously this first few set of shots was for the wine glass and bottle, but in essence the set up is not much differece, for the Tomato shots, simply remove the flags, add a clear plexi glass suspended over 4 water glasses above the velvet, raise the softboxes to match that est voila you are where my tomatoes were.
In the following shots you can see the very clear difference between having soft-boxes or having soft-boxes and flags, Flags are black pieces of board, that prohibit light spill on something, i.e. the black boards you see blocking part of the light from the soft-boxes. In fact they block 3/4 of the light of the boxes…..almost making them obsolete.
Have a look at them first:
Wine glass without the Flags, Pretty good right?
Now look again:
Here same shot but with the softboxes from the back to front flagged for 3/4th!!! who talked about LARGE diffused light sources?
Despite that in the last image the stem of the glass really disappears in the background, its a much better shot and a much crisper look isnt it? BTW I am at a loss as to why I cant get any highlight into the stem……if anyone has any tips, pls let me know!!
Another problem I had was with the Wine Bottle, why oh why when the soft-boxes were even pointing downwards why didnt i get highlights all the way down the bottle…..? they seemed to disappear just midway the bottle. how weird is that, and no I am NOT trying to bounce my lights of the black, light consuming velvet…haha. again if you know why, pls let me know, it will help me improve! here the proof to the pudding, disappearing highlights midway bottle:
The Bottle base just dissapears
The following shot perhaps gives more clues as there is a glass in the shot and shows more what going around, but still to me it has no answers:
The Glass holds key information to lighting experts, but I cant decipher it!
Ok down to the Tomatoes of this post now, one of my friends and Colleagues is Angelo Mc Donnell, he is a great Chef, an artist and a serious Competition Chef as well, he brought out this book called “Hot Tomatoes” , its sold at amazon.com : http://www.amazon.com/Hot-Tomatoes-Angelo-McDonnell/dp/9889938715 Now Tomatoes I have a soft heart for, they arent vegetables, they arent fruits, therefore they can be treated with both salt and sugar, if you know what I mean. Add to that the colors and shapes they posses, it just means you have an enormously versatile ingredient. Angelo in his book he really shows he understands this to the point!
Anyway I have tried to shoot his book cover idea, i.e. a “hot” Tomato, or a tomato on fire, as you can see from the amazon.com link above.
1st Challange: how to light it well
2nd Challange: how to show the flames well
Dripping rubbing alcohol (90%) on the tomatoes, but that burns to clean, what to use to burn something and show good flames?
Shooting Tomatoes the regular way, just sprayed wet with good lights and vibrance seems to go me much better off!
A last but not least shot which was edited to desaturate all, except for 1 Tomato which creates quite a dramatic effect!
So you can see I have lots to learn but also do my share of sharing so others can learn from me or my mistakes (mostly)!
I have on purpose not shared lighting settings and positioning as this goes into so much details, and needs so much trial and error, if you are interested in that, visit my flicrk stream which has most those detals on each shot.
Ciao
Marco
What not to do to your Chef?
JUst a funny Video, its nothing new, but its something you should be aware of if you are a young apprentice!
Do not piss your Chef off like this, its just bound to create a new job environment for you!
Hapy Cooking!
Romanesco Cauliflower, or Broccoli?
Source: Wikipedia & almostachef.com
A Fractal Vegetable, Romanesco Cauliflower
Images: Marco Veringa
Romanesco broccoli is an edible flower of the species Brassica oleracea and a variant form of cauliflower. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green-curded cauliflower cultivars. It is also known as coral broccoli. It is rich in vitamin C, fiber, and carotenoids.
The vegetable resembles a cauliflower, but is of a light green color and the inflorescence (the bud) has an approximate self-similar character, with the branched meristems making a logarithmic spiral. These odd characteristics are often a delight of math-minded persons, who dubbed the vegetable terms like “fractal food”.
Looks aside, romanesco is delicious. Its flavour is somewhere between broccoli and cauliflower, with a sweet, vegetal nuttiness – and it’s bereft of the slightly bitter edge cauliflower can have. Apparently, children tend to like it for this very reason.
According to USDA nutritional information, green cauliflower provides extra vitamin A and slightly more vitamin C than basic white. Orange cauliflower has higher levels of beta carotene, and purple is an effect of anthocyanin, which may help prevent heart disease. All cauliflower is low in calories and rich in vitamins C and K, folate, fiber, omega-3 fatty acids, potassium, riboflavin, and thiamine. And like other cruciferous vegetables, it may help prevent some types of cancer.
And if this wasn’t all interesting enough here is a link really interestingly talking all about fractal food, featuring Romanesco! http://www.fourmilab.ch/images/Romanesco/
Portrait of an Alien
Kohlrabi or also called German Turnip.
(sources used: wikipedia.org)
This perfect vegetable with its ridiculous Alien look and “tentacles” is often forgotten in the bottom drawers of the fridge, until its slowly going off.
Kohlrabi raw
If you ask me only because people know way too little about this little gem. Believe it or not but it belongs to the family Brassica Oleracea Gongylodes Group, or in easier terms Cabbages, Broccoli and Cauliflower.
Kohlrabi’s taste when eaten raw resembles a crispy and juicy Apple, however less sweet, the Texture resembles more a stem of broccoli or a cabbage Heart. Smaller Kohlrabi’s are better as the texture didn’t turn “woody” yet, so smaller then 8 cm in diameter would be best. Kohlrabi can be found both White, Purple and Green which is more common, they can be eaten as well raw as cooked, and also the stems and leaves can be eaten.
Kohlrabi is grown from July to November in Northern Europe, is a good source of Vitamin C, as well as magnesium and phosphorous, which are useful in the absorption of calcium.
The name Kohlrabi comes from German Language and means literally “Cabbage Turnip”.
This fine specimen is off course weeks old as I had to peel away almost all of its intersting leaves as they were all yellow and hanging down. As with everything freshness is paramount, but blucky for me this vegetable can easily keep for weeks without the main bulb deteriorating.
Kohlrabi in Creamy Dill Sauce
Ingredients
225 Gram Carrots shredded
25 Gram Butter
1 Cup Chicken Stock
1/2 Teaspoon Fresh Chopped Dill
150 Ml Cream
Salt and Pepper
- Thickly peel the kohlrabi to remove the woody outer layer. Slice thinly and cook with the carrots, butter and stock for about 10 minutes, until tender.
- Blend the Corn Starch with very little cold water and mix under the vegetable stew. Stir well.
- Return to the boil and stir in the Cream and Dill, adjust seasoning and serve hot with your main dish.
Raw and Cooked
Raw and cooked close up
How to (or how not to) shoot and light a hamburger
Ok admittedly I think I am well overstepping myself here, however I know where I am, I know I fail often, but just want to share with you how I take my shots while I progress.
So here goes, first of all I placed a mirror on the table as for this shot I was hoping to get a nice effect with the reflection. In hindsight this wasn’t such a good idea. Nevertheless I didn’t know until I was finished and saw everything on the big screen.
So in order to deal with room reflections I had to use some sort of white foam board, which you can see partially suspended from the wall behind with scotch tape. I then added 2 soft-boxes, one at 2 o’clock behind subject and one at 8 o’clock of subject.
I used a total of 2 reflector boards and 1 mirror for fill and highlights, but had major problems with the fries they were in a sack of parchment paper and this paper seemed to soak up the light. So its constantly standing out too much.
For the Burger, on purpose I did NOT go for the ruffled lettuce style as I have never ever seen that anywhere and I want my shots to convey some sort of reality. with Bush gone and Obama now in place, this should be possible and welcomed. 🙂 I also didn’t use just one super-sized slice of Beef Tomato as none of the Burger Joints ever use these kind of tomatoes as they are to expensive for them. I guess you start to feel where I am coming from, a shot may be staged but it may not fool you into getting what you wont get, i.e. I hate to se a corn salad pictured with a ton of corn in it but when i order it i have to go scout for the corn!
I did resort to cooking the beef patty to only medium, then chilling it down to stop the cooking, then wrapping it with paper tissue to catch any drippings and coagulated blood, to make sure it looks clean and crisp, however that turned out looking a bit dry, I guess next time I should brush it with oil just before shooting.
The Cheese, the pickles, the bun to me look just perfect, but the parchment paper bag spoils everything for me as it soaked up all light and looks in all shots total washed out.
Here are the shots, don’t get hungry!
Set up shot
Burger, Fries and Coleslaw
And another shot for you cravers!
Pumpkin Soup
Yeah maybe but no recipe today, just some shots.
All the ingredients however are in the picture so I bet you can figure this one out by yourself, its really very simple.
Just Sweat the Onions, add in the Pumpkin, add in the Stock, throw in some Thyme and simmer until done, puree and strain, season with Salt and Pepper and serve with some croutons and some fresh Thyme on top.
Pumpkin Soup
Another angle
Oh and just in case someone didnt already get enough of me here I am arguing with myself over a game on the Xbox….nah really just trying to learn photoshop more and more so need the practise.
Woot!? Cant you see I am busy playing a game, leave me alone!
Strawberry Bavarian Cream
Today I have to give my Pastry Staff a tick on his fingers, as he seems to have forgotten how to prepare this classic dessert in a fashionable way and use Gelatin the way its intended, not to make things rock hard, but to barely set things so they have the right texture, softness and creaminess. Right so I sent him on a break after he started arguing and thought I’d whip the dessert up myself quickly before lunch. The Recipe is simple and easy to do if you follow some basic guidelines.
Strawberry Bavarian Cream
Method:
Soak the Gelatin Leaves in Cold water to expand them. Meanwhile bring the Milk together with the Strawberry Puree to a boil with the Vanilla Stick, which is split in two. Once the Milk mixture Boils Turn down the fire and dilute the Gelatin in the Milk. Strain Milk to ensure no lump is left behind. Meanwhile have the Egg Yolks mixed with the Sugar, and pour the hot Milk mix over this, whilst constantly stirring. Place the mixture back on a small fire and whilst constantly stirring bring it almost to a boil, but do not let it boil or the egg yolks will get cooked and the whole thing will split. Keep stirring until you put the pan in an Ice Bath. Meanwhile Whip the Cream, until just fluffy, and set aside. Once the Milk mixture starts to cool down it will start to set on the edges of the pan, so you need to stir regularly, and once the mix is sufficiently cooled you will see it becoming slowly thicker, just at this moment you need to fold under the whipped cream. Be Careful to do this thoroughly and quickly. Fill the Bavarian Cream into glasses or whatever other container you wish, and let it set in the fridge. Mean while prepare the Jelly Topping and once cooled down top the Bavarian Creams with this and set all in the fridge again. Ready to serve within an hour!
Moi working the Desserts
Setting in the fridge, they will be ready in an hour!
Food Styling and lighting
Both areas I feel I still have a lot of problems with, but hopefully once in the bigger flat, I finally have space to keep napkins, table clothes, chinaware, silverware, chopping boards, etc etc to make myself a bit easier in that regard. Also soft boxes and light stands wont need to be broken down all the time, which will save crucial time and add to my time being busy with composition and styling!
Now here today are a few shots of Dinner, Pasta with Tomato Sauce, Sun Dried Tomatoes, Artichokes and Parmesan Cheese, and some hot Cocoa made for the kids.
I used a white acrylic background, placed in front of my living room window, it was very grey weather today so I added a flash with a umbrella on camera right, and a few reflectors……I have to appologize as yet again I forgot the obligatory set up shot, but oh well…..I bet you can all imagine it by now!
Dinner Tonight
The Tower of Pasta
A different angle
And the hot Cocoa with Marshmallows for the kids today!
Plank Cooking
Had a small Party tonight from a good friend in Ma Wan, Park Island, as he expected 30+ guests I offered to bring some food to cook as well, so we brought along some Cedar Planks, Seabass and Salmon to do some plank cooking on the Barbie!
Salmon on Cedar Wood Plank
Plank Cooking is relatively simple, just soak the planks (you can easily buy them online) in water overnight to prevent them from burning to easy. Slap a side of Salmon or Seabass on it, Season with Salt and Pepper, and place it on a hot grill…..make sure you keep an eye on it and douse any flames that may start. Its better to use a BBQ with a cover so at times you can tamper the fire and if there is wind you need the cover to make sure the smoke covers the fish before being blown away. One thing I like to do with the Salmon though is about halfway through cooking baste it with some honey or syrup which is laced with some chili powder, it goes very well with Salmon!
I dont have to many pictures as cooking, taking care of my lovely wife and kids as well as having to chat with other friends there, I just didnt have enough time.
Seabass on Cedar Wood Plank, notice the brown coloration of the fish, its due to the smoke
Many lovely other foods were prepared by my friend Christopher, but again no pictures, also some delish Pork Neck made by my wife, again without any pictures…..its about time I get myself organized isnt it?
I did manage to get a few more shots of some of the people there, which can be seen below, and it was such a shame it wasnt nice and warm, as the party area had even a small private swimming pool. The facilities were really great, the area contains a complete Miele installed open Kitchen, a large dining table to seat about 16, a living area with sofa and tv that could seat easily 20, a karaoke room, a eletronic Mahjong room, yes electronic Mahjong, what luxury, changing rooms, and a large out door area with BBQ, Dining area, and the Swimming pool. Ah when will South Horizons get such Club House Facilities?
Me and Chef Hans
Chef Hans and Chef Rudy
One of Hong Kong's magnificent lit bridges
Foie Gras with Valrhona Chocolate and Physalis
Recipe:
400 Grams Goose Liver, Sliced
5 Grams Salt and Pepper
Flour for dusting
40 Grams Bitter Valrhona Chocolate
3 Grams Cocoa Powder
16 Pieces Physalis Berries
16 Pieces Edible Flowers
4 Pinches Shiso Cress
Foie Gras
Method:
Melt Chocolate in a Double Boiler, and set aside.
Prepare the Physalis Berries by peeling the skin away from 8 of them and the other eight by folding and twisting the skin upwards.
Clean the edible flowers and make sure they are free of any impurities and also any hidden animals, ants can just hide about anywhere!
Season the Goose liver slices with Salt and Pepper and then dust them with Flour, remove any excess flour.
Bring a non stick pan to heat, and sear the Goose liver, you do NOT need to use any butter or oil as the Goose liver will almost immediately start to release its own oil when hitting the hot pan.
Meanwhile Use a Pastry Brush to Paint a streak of Chocolate on the warm plate, then dust the plate with some Cocoa Powder. Turn the Goose liver regularly, and make sure you get a nice caramelized surface on both sides of the liver. Depending on your guests taste, keep the liver a bit soft and raw inside, or if they don’t like this proceed and cook longer to make it well done, however this makes it very dry.
Place the 2 pieces of Goose liver on the plate, somewhat in the Center.
Quickly warm the gooseberries in the pan, and place them on the plate. Decorate with edible Flowers and Shiso Cress.
Enjoy your appetizer!
Foie Gras
Photography information for this dish:
I really wanted to continue the dark chocolate color in the background a bit so I choose to pick some dead branches with leaves still on them to serve as background. I placed the leaves on a black paper underground to make sure anything beneath the leaves would only show up as black.
The dish is lit with 2 Canon 430 EX ii’s with umbrellas on stands.
I used my Canon 50D and both the Canon 50mm F1.4 as well as the Canon 100mm F2.8.
Shutter Speed was roughly 1/200th of a second. Aperture was mostly set to f13-f16 to get the whole dish in focus.
Some Details
How to Smoke your Salmon on the Table
Salmon, Smoked in a Jar
thought let me add a little tutorial to this as almost anybody could make this at home pretty simple.
You should start with this recipe for Smoked Salmon first .
That should be your base, as the Salmon needs to be cured and also Smoked properly first for a long period.
After this you can proceed slicing the Salmon or even consider cut it in Cubes, or even Tsar Nicolay Fillets if you prefer that.
Smoking Gun Kit
Next you put your Salmon on the Skewers, and place them in a bowl. Add some Smoking Chips to the Smoke Gun, and set it alight, Turn the unit on and push the muzzle into the jar, to let the smoke enter, remove and close jar immediately.
For a stronger flavor, let sit longer in the jar!
Smoking!
Do NOT breathe in to much of the smoke, always do this in a well ventilated area, preferably under and exhaust fan, remember smoke is smoke and while it can impart a nice fragrance, it can also be harmful to your lungs if you breathe in too much of it.
On smoke Guns, I recommend you don’t buy any of the old models that Poly-science made, as the wooden cup would easy burn out as well as get clogged easy. The Newer Model which you can see here is with an aluminum cup, cant melt or burn and also aluminum fan blades. You can order your gun here, and they also sell small sets of specialized sawdust for smoking! http://www.cuisinetechnology.com/thesmokinggun.html
Old model dont buy this one
Happy Smoking!
Just some snacks
Have just about had it with all the b/s the last few days, so am not gonna say much, just leave with some pictures of some snacks, and the thought of waking up with my lovely wife besides me and the kids joining in the early ealry morning for some muffins, milo and coffee in bed! B/s bug sorted that is!
Cocktail Prawns
Smoked Salmon, smoked in the jar
Smoked in the Jar
Pita's and dips
Party Platter
Satay
Prawn Toast
Spring Rolls
Tinned (FFS!!!) sardines on toast
Thanks for the attention and sorry for the attitude, tomorrow is a better day!
Chefs Table with Chef Christophe Muller
A couple of HK’s finest Chefs were invited for a Chefs Table at the Derby Room at the Happy Valley Clubhouse, Hong Kong Jockey Club to sample some of Chef Christophe Muller & Paul Bocuse’s finest fare, I was lucky to be one of them!
Table Setting
The Menu
Soupe aux Truffes Noire V. G. E. (Valerie Giscard destaing)
A Truffle Soup created for the French President in 1975
Soupe Aux Truffes Noires V.G.E.
***
Fillet de Sandre Sauce Medoc, Frites de Carottes a L’orange
Sander Fillet served with Carrot Chips scented with Orange
Medoc Wine Sauce
Filet de Sandre Sauce Medoc
***
Ris de Veau Selon Escoffier
Veal Sweetbreads “Escoffier”
Ris de Veau "Escoffier"
***
Tiramisu “Recette Venitienne” en Verrine
Tiramisu Venetian Style
Tiramisu
The Wines
Mercury, Domaine M. Juillot, Burgundy, France, 2003
Arbois, Trousseau des Dames, Frederic Lornet, Jura, France, 2006
It was very classical, rich and excellent food, the wines too were impeccable.
The result: some very satisfied Chefs
Chef Christophe Muller as I understand is Mr. Paul Bocuse’s Chef at the famous restaurant Lauberge du Pont de Collognes. Website here: http://www.bocuse.fr/accueil.aspx
More information about Paul Bocuse can also be found on Wikipedia at: http://en.wikipedia.org/wiki/Paul_Bocuse
The promotion runs at the Hong Kong Jockey Club Derby Room, more info in the link: http://member.hkjc.com/en/hvch/hvch_whathappening.asp
Cosmopolitan's Blog 
Recent Comments