Schlagwort-Archive: TGRWT

TGRWT #11 round-up, TGRWT #12: Aprikosen und Eierschwämme

Der round up von TGRWT #11: „Gerichte mit Banane und Gewürznelke“ ist Anfang November von Martin Lersch von Blog khymos ins Netz gestellt worden. Eine beeindruckende Sammlung toller Rezepte ist da zusammengekommen.

TGRWT #12

Inwischen wurde bereits TGRWT #12 ausgerufen. Diesmal sind Eierschwämmchen mit Aprikosen zu kombinieren. Eine recht knifflige Aufgabe, nicht zuletzt weil beide Zutaten hier nicht Saison haben. Konserven (getrocknet, eingedost) sind aber auch zugelassen. Termin: 01. Dez. 2008. Alle Details zum event bei Tri2Cook hier.

TGRWT #11: Bananen-Soufflé mit Gewürznelken

Bananensoufflee
Bananensoufflee

TGRWT #11

click for english version

Banane und Gewürznelken ? Geht das ? Das Resultat vorweg: Es geht, und wie ! Ich mache ein Soufflé mit Banane, aromatisiere es mit Gewürznelke und serviere dazu eine Zitronensauce.

Auch in der elften Auflage des ‘They Go Really Well Together‘ foodblog-events geht es darum, zwei (gelegentlich drei) Zutaten, die üblicherweise kaum miteinander kombiniert werden, zu einem (hoffentlich) wohlschmeckenden Gericht zu vereinigen. Dabei geht es um “food pairing”, also die Kombination von Aromen auf Grundlage ihres Gehalts an flüchtigen Stoffen. Wissenschaftler haben eine Theorie formuliert, nach welcher zwei auch noch so unterschiedliche Nahrungsmittel geschmacklich mit hoher Wahrscheinlichkeit gut zusammenpassen, wenn beide einen oder mehrere flüchtige Aromastoffe gemeinsam aufweisen. Mit diesem Blogevent wird die Theorie in die Praxis umgesetzt. Diesmal Banane mit Gewürznelken.

Zutaten
für 4 Personen:
4 Bananen
1-2 Biozitronen (100 ml Saft und Schalen)
2 Eier
30 g Butter
60 g Kristallzucker
50 g Puderzucker
Nelkenpulver

Eigelb, Zucker, Banane, Nelke
Eigelb, Zucker, Banane, Nelke
fertig gebacken
fertig gebacken

Vorbereitung
(1) Zitronen waschen, trocknen, die Schalen in dünnen Streifen abschälen und in feinste Julienne schneiden. Zitronen auspressen.
(2) Zitronensaft abseihen und mit 50-60 g Kristallzucker kurz aufkochen, Zitronenjulienne zugeben und 5 Minuten mitkochen bis sie weich sind.
(3) Vier Souffleeformen (Durchmesser 7-8cm) gut mit Butter einreiben und kühl stellen.

Zubereitung
(4) Backofen auf 220°C vorheizen
(5) 2 Bananen schälen, durch ein nicht zu feines Sieb purieren. 100 g Fruchtfleisch wird benötigt. Restliche Bananen in feine Scheiben schneiden und in den warmen, gezuckerten Zitronensaft legen.
(6) Eiweisse von den Eigelben trennen.
(7) 1 Eigelb mit 25 g Puderzucker mischen, schaumig aufschlagen und das Bananenpüree unterrühren. Mit Nelkenpulver würzen.
(8 ) Die zwei Eiweisse mit 25 g Zucker zu Schnee schlagen.
(9) Den Eischnee in 3 Portionen vorsichtig unter die Bananen-Eimasse heben.
sofort in die gebutterten Formen füllen und für ca. 8 Minuten in den Backofen schieben.

Anrichten
Teller mit Bananenscheiben garnieren, mit der Julienne und wenig Zitronensauce beträufeln. Das Soufflé daneben ausformen. Sauce separat servieren.

Anmerkung
Wenn man nicht weiss, dass Nelke drin ist, würde man eher an Zimt denken.

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TGRWT #11: Banana-Soufflee with cloves

Banana soufflee
Banana soufflee

TGRWT #11

Deutsche Version anklicken

‘They Go Really Well Together‘ is a foodblogging event, where you create a recipe that pairs two (or three) ingredients that are not usually seen together. The theory is that if two ingredients have chemical compounds in common, then they should go well together in a recipe. With the blogging event we get to put the theory in practice. In the eleventh edition the challenge is to combine banana and cloves.
Banana and cloves? Is that possible? The anticipated result: It is, and how! I’m baking a soufflee with banana, flavored with clove and served with lemon sauce.

Ingredients
for 4 servings:
4 Bananas
1-2 Lemons (100 ml juice and peel)
2 whole eggs
30 g butter
60 g sugar
50 grams of powdered sugar
powdered cloves

Eggyolk, Sugar, Banana, Cloves
Eggyolk, Sugar, Banana, Cloves
on top
on top

Preparation
(1) wash lemons, dry, cut the peel off in thin strips and cut into fine julienne. Squeeze lemons.
(2) dissolve 50-60 grams of sugar in the lemon juice under gentle heating, add julienne of the lemon-peel and cook 5 minutes until they are soft.
(3) rub four moulds for soufflee (diameter 7-8cm) with butter and store them in a cool place.
(4) preheat oven to 220 ° C.
(5) peel two bananas, puree through a sieve (not too fine). 100 grams of flesh is needed. Cut remaining bananas into thin slices and place them in the warm, sweetened lemon juice.
(6) separate egg-white from the yolk. (1 yolk is not needed)
(7) stir 1 egg yolk with 25 grams of powdered sugar to a frothy cream and mix in the banana puree. Spice with a pinch of powdered cloves.
(8 ) Beat the 2 egg-whites with 25 grams of sugar to smooth egg-snow.
(9) lift the egg-snow in portions cautiously under the banana-egg-mass. Immediately fill the mass in the buttered moulds and put them in the oven for about 8 minutes.

Arrange
garnish dish with banana slices and the lemon julienne, drizzle with the lemon sauce. Place the soufflee and serve sauce separately.

Comment
When tasting I would have guessed cinnamon as a spice. Cloves go very well with banana.

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TGRWT #9: Parmesan and Cocoa Final Roundup

TGRWT #9I had the honor to be the host of this interesting event created by Martin Lersch from Khymos.org. In round #9 of the flavour pairing event They Go Really Well Together“ we were asked to develop a recipe that was about pairing of Parmesan and Cocoa.
This round brought together 15 participants. I have been very impressed with the creativity of food bloggers. There are some really delicious dishes in this round-up and plenty of ideas which I never would have thought of. Several of the contributions succeeded in creating a dish which made parmesan and cocoa go really well together. In a few cases, the reviews were mixed. That may have justified reasons. However, this is a matter of taste anyway. Thank you all for your participation! I apologise profusely, before I will start, for my rusty english. Entries in chronological order of received announcements.

Cocoa Noodles with Parmesan Creme

(in german)
Hedonistin from Austria at Low Budget Cooking got inspiration from noodles with parmesan cream and spinach to prepare their cocoa version with parmesan cream and sauted apples.
The cocoa noodle dough was ready, when she found in google, that their idea has already been invented by someone else. However. Hedonistin continued and succeeded. Her verdict was: The noodles have a significant, but not intrusive taste of cocoa, whose slight astringency is partially alleviated by the sharpness of chili and harmonizes well with the Parmesan cream. However, she missed a hint of sweetness. „Along with the apples, the overall impression perfectly in tune – but not overwhelming. Good, but not what you would wish for your birthday dinner.“

Chocolate Pancakes/Blinis and Parmesan & White Chocolate Sauce

Alex from Scotland at cookingsideways started making a pancake for breakfast and came up with Chocolate Pancakes/Blinis and Parmesan & White Chocolate Sauce. Although his first try was rather disgusting, he came to a result worth to expand on: A cream of white chocolate and parmesan was served on a chocolate pancake. The chocolate pancakes worked out pretty well. The white sauce itself demonstrated that parmesan and even the white, sweet chocolate go well together.

Parmesan-Chocolate Truffles

Dennis from Netherlands at kookjegek.nl was already preparing dark chocolate truffles when TGRWT #9 has been announced. He wondered, if Parmesan cheese could be used to coat those truffles. The result was great! The salty flavor of the grated Parmesan cheese tasted great in combination with the dark chocolate ganache of the chocolate truffle. He found it definitely a combination that works!

Onions stuffed with parmesan and chocolate

(french/german)
Katia from France at Bolli’s Kitchen made an astonishing discovery. She found in Northern Italy, Region Piedmont, a very old classical recipe, Cipolle ripiene con cioccolata e parmigiano. She stuffed previously cooked onions with a mixture of chocolate, parmesan, amaretti-crumbs and chopped onions and baked them in the oven. Katia was pleasantly surprised about the result. However, next time she would replace the very sweet amaretti cookies by white breadcrumbs.

Pear Helene with Parmesan Ice Cream

My Entry for the event. I made the classical dessert, replacing the vanilla ice cream by parmesan ice cream. I have the impression, that in my dish the ratio of chocolate to parmesan affected the outcome. The more chocolate sauce I poured over the ice, the better the combination tasted. Maybe that also the quality of parmesan has an influence on the combination. Nevertheless: There will be no second Troy war owing to my dessert.

Parmesan Mousse with Cocoa Jelly

Chriesi from Switzerland at Almond Corner made a beautifully presented dish that combines Parmesan Mousse with Cocoa Jelly with a nice decoration and salad. She says …“that the parmesan mousse matches really well this cocoa jelly, it is quite a good combination and my test person liked it too. The mousse tastes savoury and in combination with the jelly and the salad with strawberry dressing it is spicy but in a decent way…“

Chocolate tagliatelle with parmesan cream

Martin from Norway at Blog.khymos.org decided to prepare Chocolate tagliatelle with parmesan cream. A recipe originally developed by Masaharu Morimoto. His verdict: Very nice! Martin was surprised when tasting the parmesan cream, because it reminded him of vanilla.

Chocolate Risotto with Parmesan

Jokerine from Germany at hdreioplus.de sent in a nonclassical Risotto with Parmesan. Chopped chipotle chili has been used to spice up the dish. Jokerine promises an absolutely delicious dish but recommends not do overdo when sprinkling with Parmesan, because it tends to overbear most other tastes.

Parmesan Spaghetto with Chocolate

Tiger from Germany at ars coquinaria experimentum sent in a creation using techniques from molecular gastronomy to prepare a fabulous artificial parmesan spaghetto together with a Bolognese sauce from tomatoes, spelt and chocolate. To produce the spaghetto, he filled a liquid parmesan-gelatine-solution in a long, fine tube and after thickening he pressed out the firm spaghetto using a bicycle tire inflator.

Dried figs with parmesan, chocolate and bacon

Papin from USA at flavoralchemy created a variation of a traditional recipe using dates and bacon. He prepared something like little sandwiches, with figs being the bread and the parmesan and chocolate being the filling. Papin felt that the chocolate and parmesan blend in so well that most people did not notice there is chocolate in the rolls. This makes this dish to an interesting appetizer.

Chocolate-Parmesan millefeuille

David from USA at Eatfoo(d) experimented with different forms of the combo. He tried the following dishes (1) Parmesan and Cocoa Crisp Mille-feuille, layered with Chocolate-Parmesan Chantilly (Foto). (2) Chocolate-Parmesan Chantilly with Parmesan Pebbles and (3) Chocolate Truffles, rolled in Parmesan. Creation of the dish see: Parmeggiano and Cocolate pairing. His verdict: the reviews are mixed. He loved the saltiness and sharp earthiness of the raw parmesan on the truffles, and everyone generally agreed that they were pretty good. The parmesan pebbles in the chantilly were a great textural contrast–rich and creamy mousse with hard, chewy cheese, and the flavors were definitely pleasant here. But the mille-feuille has been found not so good, probably due to the fact that the toasted parmesan has suffered some changes of the flavour.

Chocolate-Parmesan Throwdown

Kelly from Illinois, USA at Sounding My Barbaric Gulp! challenged the winery Port Club members to a Parmesan & Cocoa throwdown. Three of them brought their creations to the winery and let a couple of people choose a winner. All 3 contributions are included in the blog-post, mentioned above. Here is Sharons recipe of the Chocolate-Dipped Parmesan Toasts, which were ultra-buttery and really delicious…and won the local contest. A very simple, but impressive recipe: slices of thin bread, spread with a mixture of parmesan and butter, rolled like cigars, baked and the one end dipped in molten chocolate.

Kelly decided to make Cocoa-Nibby Parmesan Biscotti. She really tasted the Parmesan in this biscotti, which were a bit softer in texture than traditional biscotti, and the cocoa nibs added a pleasing hint of sweetness.

and Jerad made Chocolate-Parmesan Popcorn , a simple recipe made by tossing popped corn with grated cheese and melted bittersweet chocolate & butter, a delightfully salty-sweet treat, as Kelly confirms.

Parmesan Mille-feuille with dark Chocolate-chantilly and candied Daikon

Daniel from Canada has no own blog yet. Therefore I hosted his contribution. He sent in an interesting dish. A mille-feuille was built up from disks of grated, roasted parmesan. Dark chocolate-chantilly in between and served on and with candied Daikon. Daniel says: „The taste was pretty interesting, although perhaps the caramelization of the parmesan made it too bitter. The candied daikon was an amazing combination, adding sweetness, some spice, and a chewy texture.“

Chocolate Risotto with Parmesan

Roberto from Mexico at Mex Mix sent in the conclusive recipe, still in time. He started out by rendering bacon fat, continued preparing a classical risotto, but used cream sherry instead of white wine and in the last step he added chocolate and topped with the crisp bacon. His verdict was „…good, but not perfect… The tasting could be classified as a success since both my cousin and his wife completely ate their bowls, and seemed to have enjoyed it.“ Roberto personally thinks he could have used some improvements such as an older Parmiggiano in order to get a sharper cheese note.

Latecomer: Strawberries meet Chocolate and Parmesan

Helene at Neues aus meiner Küche has prepared in a timely manner strawberries on puff pastry, seasoned with chocolate and parmesan and enjoyed it.

However her e-mail seems to be lost in the net. Sorry.

TGRWT #9: Parmesan und Kakao

tgrwt_9_sidebarClick for the english version
Martin Lersch von Khymos.org hat mich mit der ehrenvollen Aufgabe betraut, Runde #9 des  etablierten ‘They Go Really Well Together‘ foodblog-events durchzuführen. Es geht darum, zwei (gelegentlich drei) Zutaten, die üblicherweise kaum miteinander kombiniert werden, zu einem (hoffentlich) wohlschmeckenden Gericht zu vereinigen. Dabei geht es um “food pairing”, also die Kombination von Aromen auf Grundlage ihres Gehalts an flüchtigen Stoffen. Wissenschaftler haben eine Theorie formuliert, nach welcher zwei auch noch so unterschiedliche Nahrungsmittel geschmacklich mit hoher Wahrscheinlichkeit gut zusammenpassen, wenn beide einen oder mehrere flüchtige Aromastoffe gemeinsam aufweisen. Mit diesem Blogevent wird die Theorie in die Praxis umgesetzt. Jeden Monat wird ein neues Paar von Nahrungsmitteln geprüft. Die von mir ausgewählte Aufgabe für diesen Monat ist einfach: Es muss ein Gericht zubereitet werden, welches Kakao oder dunkle Schokolade sowie Parmesankäse enthält. TGRWT #9: Parmesan und Kakao weiterlesen