Market Report 1/2013

These days, I seldom take pictures of the farmer's market on Sundays but this Sunday was an exception - because I happened to bring along one and maybe because it's near CNY; so maybe new exciting stuff to be seen. Also, it's been awhile so maybe the changing seasons (not that it's that pronounced in this part of the world!) might bring out something new onto the matted tarmac on Sundays...

 These strangely shaped roots are not potatoes but roots of an ipomea plant (akin to convovulus). Usually, a large single purpish rhizome weighing up to a few kilos is produced once a year after the vine has dried up but this is a smaller and more abundant variety, though equally rare these days. Ate some in my childhood - has a taste crossed between a yam and a sweet potato.

 A plate of natural aubergine for a ringgit anyone? 5 types of aubergines to choose from here - the yellow and hairy ones (terung asam) are usually eaten raw as a salad.

 New to this season - duku fruits.

Ginger, limes and fortunella (Chinese limes or limau kasturi in Malay) for two ringgit a plate.

Leeks and Smoked Bacon Quiche

This savoury tart called quiche in French is an all-time favourite among the tasters. It is surprisingly easy to make yet flavourful enough to use as a one-course meal (served with a salad).

Ingredients:
Tart shell:
200g cold unsalted butter
2 1/2 cup plain flour
3 eggs
1/3 cup cold milk
pinch of salt

In a mixing bowl (I have not many mechanical kitchen aids in my kitchen except for a blender - only hand power!), slowly mix the cold butter with the salt and flour to form a crumbly mixture. Mix in the eggs and a dash of cold milk (adjust accordingly) to form an elastic dough but careful not to overwork it. Chill in the fridge for about 30 mins. Roll out into a thin layer and fold into a tart mould. Pierce holes at the bottom with a fork and blind bake the crust for 18 - 20 mins in an oven.

For the filling:

Few slices of smoked bacon (facultatif)

1 stalk of leeks (large) - sliced finely

4 eggs

1 cup of fresh cream or crème fraîche

salt and pepper to taste.

Dice the bacon and reduce the fat by frying them in a pan. Remove and set aside. Using the oil from the bacon, soften the leeks and set aside. In a bowl, whisk the eggs and the cream. Season to taste. Sprinkle the bacon bits and soften leeks on the bottom of the tart shell. Pour in the cream mixture and sprinkle a good layer of shaved Gruyère or Emmental cheese on the top. Bake for a further 20 mins or until a crust starts to form.

Bon appétit!

Dinner served on 31 Dec 2012

2012 passed more than a week ago and seems like cooking a big meal to celebrate the passing is fast becoming a "tradition" chez moi. So happened that my friend from France came a calling and so, here is it - pix of the last meal of 2012...

the table set...

 First course: gratin of grilled vegetables (brinjal, capsicum, zuchini, potato). The sliced vegetables are first grilled with a glaze of garlic oil and later gratinées in the oven laced with homemade tomato sauce. Served  with shavings of Parmigiano reggiano cheese.

Main course: Stuffed boneless goose on a puree of Romanesco cauliflower, sauteed mushrooms, cooking jus. My chef friend graciously deboned the goose for me, which helped a lot in terms of preparations. The stuffing is made from minced pork, breadcrumbs soaked in milk, chopped dried fruits soaked in liqueur (fig, apricot and raisins), chopped and sauteed Swiss brown mushroom and onion, and a touch of rosemary and Juniper berries.

Dessert was simple: chocolate mousse topped with fresh raspberries and a sprinkle of confectionner's sugar.