OUR MENU

Friday 24 July 2009 | Posted by Kishi | Guess what?
Foodaholics Menu

Foodaholics Menu

BANOFEE
BLACK BERRY
BLACK CURRANT
BLUEBERRY
BUTTERSCOTCH
CARAMEL
CHOCOLATE MINT
CHOCOLATE ORANGE
CHOCOLATE TORTA
COCONUT
COFFEE
FRUIT CAKE
FRUIT OF FOREST
HAZELNUT
IRISH CREAM
LAVENDER
LIME
MANGO
MIXED BERRIES
MOCHA
OREO CREAM
PASSION FRUIT
PEAR
RASPBERRY
RED CURRANT
STRAWBERRY CHOCOLATE
TIRAMISU
TOFFEE
TRIPLE CHOCOLATE
VANILLA BAVARIAN
WHITE CHOCOLATE

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Life at CIA…

Wednesday 8 July 2009 | Posted by Kishi | foodaholics

I thought this would be a complete food blog. But I was wrong, I think it’s a blog not only about food or related to food but also about a lot of things that have lead to what I do and how I have changed over period of time.
I have made a lot of friends over last 10 years…through work, through travelling different countries. They have influenced me, my style of working and more so my passion for food. I live to eat…a meal just changes my day, I wake up and I think what will I have for lunch, I work and I wonder what shall we cook for dinner. Life revolves around food.
I will add a series of my times in USA…this is the first one. The time at school and some good memories…

Part 1: At a time when every SRCC graduate thinks of MBA as a next step in their career, I was probably the only exception in a batch of 1500 commerce/economics graduates who was breaking the norm for pursuing my passion for the culinary arts. My research for culinary school started in the simplest manner – using Google Search. I used key words like “best culinary/cooking school in the world”. In the year 2002, I was accepted at the Culinary Institute of America, A prestigious institute with a legacy of churning out famous chefs like Anthony Bourdain, Sara Moulton, Todd English, and Charlie Palmer.

Just as Harvard and Stanford are brand names for prospective MBA Students, CIA provides that platform for culinary students. During the 2 years I spent at CIA, apart from focusing on my major subjects that of Baking and Pastry, I was made to learn about the aesthetics of preparing, tasting, serving and display of food. As a novice it was particularly helpful for me to learn that CIA focuses on an all round development, which helped me tremendously in setting up my own business. I was exposed to classes like menu development, costing of food and beverage, design and styling of food items, product knowledge and wine tasting to name a few. The CIA education not only covers the theoretical but also exposes students to practical situations where they advance from skills kitchens, to meal preparation kitchens, to the award-winning on-campus public restaurants.

While the classes at CIA provided me with formal education on my subject, my interactions with other students – International and local provided me with the support and infused in me the passion to excel in my field. In my second year, I travelled cross country to Seattle to work at the Dahlia lounge – a Tom Douglas enterprise. The work experience or “externship” as they call it at school, at the restaurant helped me terrifically to understand and deal with real- world taste of food industry. This externship is a requirement for all students to graduate at CIA. To summarize my experience at CIA, I got a chance to explore the art and science of baking and pastry because of the unique curriculum including hearth breads and rolls, cookies and tarts, classic and contemporary cakes, and chocolates and confections.

At CIA, I have had a firsthand experience of a supportive network throughout the industry irrespective of career goals that of being a chef, restaurateur, food writer, foodservice manager or a research and development professional. The degrees offered at CIA are Associates (AOS) and Bachelors (BPS). The transition to college life in a new country can be challenging, but CIA experience made this not only smooth but a memorable one for me.

Times at CIA

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While jawan’s slog we live in peace…

Monday 6 July 2009 | Posted by Kishi | foodaholics

Happiest day of my life. Ask why why??

I got an order of 35 individual desserts to be sent to Siachen to the jawans. It means a lot to me. Oh I don’t even have the words to explain my feelings and gratification.

Sending the dessert order and also some chocolate from my side…desserts wrapped in orange and chocolates were wrapped in green and white! Cool huh?

For reasons I cant disclose the unit etc …but here is the note I sent,along with the desserts.

To,

Army Area
Siachen

It is indeed a great honour for Foodaholics to serve our brave and gallant soldiers operating at the icy heights of the highest battle ground on earth. Thank you for choosing Foodaholics. Gratitude and greetings to the all in the unit. The unit has one of the longest and unbroken record of existence in the Indian Army, by comparison, Foodaholics is still a young baby. The dessert you are eating is a Chocolate Torta made with Dark chocolate and layered with Berries and chocolate pearls using the best ingredients and decorated with a tri colour flower.

Wishing you all the very best. While you slog we live in peace.

Kishi
A small member of a grateful nation

 

 

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5 Amigo’s

Sunday 5 July 2009 | Posted by Kishi | foodaholics,Taste

An article came in the food section of TOI which I wrote.Have a read…

I remember very well when I had finished college and decided to go to a culinary school one of my classmates, Krishna had given me a Paulo Coelho Book “The Alchemist” as a parting gift. Doubtless one of the most preeminent gifts I have ever received. It just reinforced my faith in what I was planning to do by following my heart and dreams. You see when you choose a different path; you need all the support you can gather. My mother has stood by me in all odds and a lot of friends who believe in me. I didn’t follow the assembly line of joining the corporate world after studying commerce. Instead I decided to do something hands on. I am still grateful for that decision.

It’s my first post here and I am going to write about my five friends as a pastry chef, who too have been amazingly helpful and made my life fun and frolic. With every friend I tell you about, I will give you some recipes they are good at!

5 amigosMy five friends:

• Flour
• Eggs
• Sugar
• Butter
• Chocolate

Flour: What is flour? It’s a powder made out of different grains. It could be wheat, lentils, and pulses. There are different types of flours with different usage. Each country, every cuisine uses it and has adapted a style in which it applies it. It is the main element of bread, which is a staple grub for many civilizations, making the ease of use of tolerable supplies of flour a key fiscal and political subject at a variety of times all through history.

Wheat flour holds the first position in gastronomy. Then you have maize flour and the list can be endless if we pick up different countries. Wheat flour can be distinguished with the protein contents.
Bread flour, pastry flour, all purpose flour, Cake flour and Self raising flour are some of the common types used.

CORNBREAD
AP flour 3 Cups
Cornmeal, yellow 3 Cups
Baking powder 2 Tbsp.
Salt 2 Tbsp.
Eggs 3 ea.
Milk or buttermilk 3 Cups
Melted butter 1 Cup
Method
1. Preheat an oven to 350°F.
2. Combine the flour, cornmeal, baking powder and salt and sift.
3. Combine the eggs, milk and melted butter and fold into the sifted dry ingredients.
4. Warm two cast iron skillets and oil them lightly. Pour the batter into the cast iron skillets and bake until golden brown and cooked all the way through.

Eggs: Bird eggs are a widespread grub and one of the most all-round ingredients used in cooking. The most universally used bird eggs are those from the chicken. Duck and goose eggs and less important eggs such as quail eggs, are occasionally used as a gourmet thing, as they are the largest bird eggs, from ostriches.
Chicken eggs are extensively used in many sorts of dishes, both sweet and savoury. Eggs can be pickled, hard-boiled, soft-boiled, scrambled, fried and refrigerated. They can also be eaten raw- but beware of salmonella. As a cog, egg yolks are a chief emulsifier in the kitchen. The albumen, or egg white, contains protein but little or no fat. It can be used in cooking independently from the yolk, and can be aerated or whipped to a light, fluffy consistency. Fluffed up egg whites are used in desserts such as meringues and mousse. Yolks are used in a lot of Italian recipes plus ice cream bases.

CHERRY ICE CREAM
Ingredient Amount
Heavy cream 3 Cups
Milk 1 Cup
Sugar ½ Cup
Vanilla extract 1 Tbsp.
Egg yolks, large 4 ea.
Cherries, pitted, slightly mashed 2 Cups
Method
1. Boil the cream milk and half the sugar.
2. Whisk the egg yolks and rest half of the sugar.
3. Add in the boiled cream mixture to the eggs to temper them.
4. Cook till nape consistency. Basically make a cream anglaise and cool,
5. Spin, and fold in the cherries at the end.

Sugar: Human flavour buds deduce its flavour as sweet. Primarily comes from sugar cane and from sugar beet, but also appears in fruit like- mango, chiku, banana also in honey and maple syrup. I relate to sugar as candy. My parents are diabetic so I try to keep my sugar intakes minimal but it’s hard to be so regimented! End of the day I am a pastry chef, and I love what I do…so I keep experimenting! Sugar is my friend but I still have a diplomatic approach with it when I have a fight, I am closer to his cousin…natural sugars. Sugar is a major element in confectionery and a reason why one craves desserts. We also use it as a food preservative though merely it’s for sweetening. I love caramelized sugar on a crème Brule.

COCONUT CRÈME BRULE
Ingredient Amount
Heavy cream 8 oz
Coconut Milk 8 oz
Sugar 2 ½ oz
Coconut Rum 1 tsp
Egg yolks, large 8 ea.
Method
1. Preheat oven to 325 F degrees.
2. Combine the cream and milk and bring to a boil.
3. Combine egg yolks, sugar, and coconut rum.
4. When the milk mixture has come to a boil, remove from heat temper with egg yolks
5. Cook the mixture to nape consistency and whisk.
6. Place on a deep baking sheet filled with hot water in centre rack of oven.
7. Bake 15-20 minutes or until centre is nearly set.
8. Remove from oven to a heat-proof surface. Sprinkle heavily with a layer of coarsely granulated sugar. Using a small torch, apply heat directly to surface of custard until a browned sugar layer forms.

Butter: Utterly butterly delicious! This is the first line that comes to my mind with my friend butter. It’s a dairy product made from agitating milk or cream. It is by and large used as a spread and a condiment for breads, pancakes waffles. It’s used in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. We Indians render the butter so much and it has just butterfat –ghee aka clarified butter. Since butter is an emulsion it has to be melted when using for dressings and sauces. Melted butter plays an imperative role in the groundwork of sauces, most observably in French cuisine. Readers my friends butter and sugar are quite close. Butter fills more than a few roles in baking, where it is used in a similar manner as other solid fats like shortening, but has a savour that may better be a foil for sweet baked goods. Cookie dough and some cake batters are leavened, at least in part, by creaming butter and sugar together.

MONRAY SAUCE
Ingredient Amount
Butter 5 Tbsp
Onion 1 Tsp
Milk 1 Cup
Parmesan Cheese ¼ Cup
Parsley 1 Tsp
Oregano 1 Tsp
Salt ½ Tsp
Black Pepper ½ Tsp
Nutmeg ¼ Tsp

Method

1. Melt butter in a saucepan and add chopped onion.
2. Cook over low heat until onion has softened and are translucent.
3. Stir in flour and cook, stirring, until smooth.
4. Progressively add milk, stirring persistently.
5. Add remaining ingredients; cook, stirring, until cheese is melted and sauce is smooth.
6. Whisk egg yolk in a small bowl; add about 1/4 cup of the hot liquid to it, stirring constantly so it’s tempered. Pour egg yolk mixture into the hot liquid; stir until the sauce is smooth and hot.

You can use this sauce with your meats or just with some nice pasta.

Chocolate: Now we are talking about my best friend Chocolaaaaa! I mean what is better than having a fruit dipped in nice warm chocolate or gooey moist brownie with vanilla ice cream or holding a chocolate bar in summers when the traffic is killing and you are sitting in the car and licking the fingers and that foil mess…okay think I am getting carried away. I have a love and hate relationship with this friend of mine. Can’t live with or without it. Thanks to the Mayans for working on such a beautiful thing. I am a bit biased towards single origin chocolate. I think they have a peculiar taste because of single set of beans that are used. Such chocolates have amazing sheen snap and beautiful finish. I mean working with them is another blessing you know!
I never enjoyed any class as much as I did my chocolate class in school. Chef Peter Grewling was amazing. He not only taught the application but also the science behind it. From what I have read and know, Chocolate includes alkaloids such as theobromine and phenethylamine, which have physiological upshots.
Here is one of my all time favourite recipe.

Ganache

Bitter sweet chocolate 500 Gms
Cream 250 Gms
Butter for sheen 5 Gms

Method:

1. Chop the chocolates and put it in a big bowl.
2. Boil the cream and pour it over the chocolate.
3. Mix with a spatula, moving it in clock wise direction so not much air gets incorporated.
4. One everything is homogeneously mixed add the butter for sheen.
5. Cool, store in a container.

This recipe is one of the versatile ones; it can be used for truffles, tarts, fillings and for layering the cake.

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Balsamic Vinaigrette

Friday 3 July 2009 | Posted by Kishi | Dressings

balsamic vinegarHere is one of my fav. recipe…

Balsamic Vinaigrette

Ingredients Amount

Balsamic vinegar 1/2 cups
Red wine vinegar 1/2 cups
Pommery grain mustard 1/4 cup
Olive oil 1 -1/4 cups
Salad oil 1- 1/4 cups
Virgin olive oil 3/4 cups
Salt 2 tablespoons
Coarse black pepper 2 tablespoons
Garlic cloves 1 each
Shallots 1 each
Parsley, chopped 1/4 cup

Optional Herbs

Basil as needed
Rosemary as needed
Oregano as needed

Method:

1. Combine the vinegars and mustard in a large bain marie and puree with a Braun mixer. While the machine is running, add the oils.
2. Season to with salt and pepper.
3. Add the cloves of garlic and shallots and puree until smooth.
4. Finish the dressing with chopped parsley and any combination of the optional herbs.

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