Snapshot 1 (2-6-2012 11-04 PM)

While Europe breaks all the sub-zero temperature records in history, we’re harvesting organic strawberries on this side of Earth! We’ve just started getting a great and steady supply of homegrown organic strawberries from Zen Farm. Delicious, beautiful and local to the point where I had to create seasonal desserts with it! Generally speaking, strawberries are … Read more

Microplane grater, 100% Peruvian Cacao!

The way Willie talks about his chocolate and the whole enthusiasm around it in his TV show has always left my mouth watering. The problem is that I could only imagine how his “world class” chocolate would taste… and licking the TV screen didn’t help much! And so, being on the other side of Earth … Read more

The frozen oil in blocks

Thinking about the next dessert you are going to prepare to impress the neighbors? Here is a little hint that is actually going to be a fairly big for the 2012 food trends. Something that is locally grown, fresh, healthy and innovative in desserts. Fresh herb infused oil. I know. You just wanted to click … Read more

Done!

With fresh roselle available on the local market shelves, I was poised to create. Yet, as I dug into countless websites, books and other magazines, I couldn’t find much recipes beside ice tea. Fresh roselle and raspberries The last time we had roselle was in its dried form and it had a nice and balanced … Read more

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Summer is pointing its nose and with it, we’re all looking at spending countless hours by the pool, being lazy and taking all the time in the world to move a toe. Ok… maybe that’s just me… but anyway, if you happen to eat your nicely grilled lobster quesadillas by the pool, then there is … Read more

Rhubarb trifle: You did WHAT?

April 2nd, 2011 | Posted by greg in Daily life... | Recipes - (7 Comments)
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I must apologize straight away to the purist, but I couldn’t resist the temptation of sharing with you my take on the classic spring dessert, the infamous rhubarb trifle. April is an awful month for fresh fruits, and as a matter of fact, one of the only few we can find is actually a vegetable! … Read more

Crispy coconut roll sold in the street of Hong Kong

Hong Kong is often referred to as a “foodie paradise” and beside the hundreds of different cuisine available, there is a true gem of local and regional cuisine to discover. Often, visitors are missing these places as they are mostly known by people living in Hong Kong. Most hotels would refer guests on the hunt … Read more

This book can be yours in the blink of an eye! The donations for Emmanuel homes have almost reached the goal set! There is just a little push needed to get there and achieve this little project to help Children getting a fair chance in life. With that in mind, I thought about giving away … Read more

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Would I ever want to try that, you’d say?! And I’d say, if you wouldn’t, you would miss out a fabulous chance to kick your taste buds! A classic chocolate mousse is one of the most comforting recipe ever. I love it. But for some reason, I don’t fancy chilled mousse… I guess it’s a … Read more

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Simple ingredients, simple method, simple flavor and texture – everything about scone is simple! So what makes them so posh? Is it that Roselle jam again? I was puzzled to see how much is going on around the pronunciation of the word scone! And it’s not even a matter of British vs U.S. language as … Read more

Baking tryout: Rye sourdough and roselle

February 4th, 2011 | Posted by greg in Recipes - (8 Comments)
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In a passionate baker’s mind, you tend to relate everything you eat to bread. In this case, I am still trying to figure out the every use of Roselle since my last blog post on macarons. While munching on the preserved blossoms and their elegant floral acidity, I thought it would balance quite well with … Read more

Oh la la! Gateau au chocolat!

January 8th, 2011 | Posted by greg in Recipes - (10 Comments)

When it comes to food I would choose authenticity over complexity any day. If there is only one chocolate gateau you will do this year, then you’ve got to try that recipe. Served just warm with vanilla ice cream and honeycomb caramel crumbs: ecstatic!   Ingredients 125 gm Roasted almond powder (…or hazelnuts, walnuts…) 280 … Read more

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Korea weather report: – 12°C….  so, how do they do it? Despite everything, they are here! With their sweetness, flavor and texture, Korean strawberries beats any day their counter part imported from anywhere in the world at this time of the year. Of course, I am talking large scale and decent price. During the summer … Read more

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