That is the question for today are those 2 words the same ? Do they have the same attributes , the same results .
Personaly i think they are the same . I think so because the moment you receive this gift ... called ''Passion'' you involuntarely become ''Extreme'' , because you start using your brain and heart at the same time .
Logic and Soul become one ... thus you become extreme and your desires are increased . Passionate people have a burning for perfection , for being the best in what they do . They do not tolerate second place , they do not tolerate impossibility .
We passionate people live each day using 100% of our heart and by doing so we achieve things that to some seem impossible . We are true fighters , we evolve and as time passes by we become one with our dreams .
My ''Passion'' was a gift from God . Given to me at the right moment and time , and i've grabbed it like a dog grabbes a bone and i've sticked to it and i will stick to it for as long as i'll live .
The desire and the flame that burns inside of me is so amazing that no feeling in this world can achieve this level nor satisfy me .
This question is adressed to you dear readers and you can comment , email me on lorin_cc@yahoo.com !
Is being extreme same as passionate ? think about it and type me your answer !
So as i said i am a passionate person and i am extreme :
First place or None !
Untill next time all ... Au revoir !
duminică, 10 martie 2013
Pan Fried Chicken breast with a Mushroom Cream Sauce !
I guess it's time after a sweet attempt and that classic dessert i gave you guys the last time to get on the savory side and cook something to fill our hunger for delice and creamyness !
The dish i'm about to pressent you is classic , homie , ellegant ... delicousss and of course extremly easy and fast to make .
In 20 minutes i guarantee you that you can serve this dish and enjoy it with your loved ones .
This is a dish that saves me every time i feel like not complicating things and just eat some good fresh food !
Let's get on crackin' with the ingredients you need for this dish :
- 3 chicken breasts
- 3 rosemary sticks
- 3 sprigs of thyme
- 1 lemon
- 5 garlic cloves
- extra virgin olive oil
- 80 g of butter
- 400 ml of double cream ( smantana de gatit )
- parsley
- salt and pepper
- 400 g of mushrooms
First off let's make the pan friend chicken . It's quite easy , basically take your chicken breast out of the fridge and leave it 15 minutes to rest and reach room temperature .
Then get your pan hot and add 2 or 3 tablespoons of olive oil salt and pepper on your chicken breast on both sides and leave it 2 and a half minutes on each side untill it caramelizes then add 50 g of butter , let it foam and 3 cloves of garlic crushed by hand and 3 rosemary sticks and baste it with the foam and herbs .
Take it out of the pan sprinkle them with some lemon juice and leave them 3 4 minutes to rest and in the meantime let's quickly make the mushroom sauce !
First chop the mushrooms to your favorite size and shape . Get your pan hot and 2 tablepoons of extra virgin olive oil add the mushrooms with a bit of salt and some fresh thyme and leave them 2 minutes on each side to brown and release theyr aroma !
Then add 2 cloves of finely chopped garlic and 30 g of butter .
Mix them well then add double cream , leave it on a low heat untill the sauce thickens and leaves a drag on the back of the spoon !
Season it with salt and pepper and add a bit of lemon juice to it as it is a cream sauce and it demands a little bit of acidity !
Serve it on a plate with a bit of chopped parsley and the natural juices from the chicken breast !
Brace yourselves guys as this dish is so simple , yet so delicious and creamyyy ... yummm !
See you guys in my next post and untill then as the french proudly say :
Bon Appetit !
I think i kinda got obssesed with the french and their culinary lifestyle but...... who cares i love 'em :D !
The dish i'm about to pressent you is classic , homie , ellegant ... delicousss and of course extremly easy and fast to make .
In 20 minutes i guarantee you that you can serve this dish and enjoy it with your loved ones .
This is a dish that saves me every time i feel like not complicating things and just eat some good fresh food !
Let's get on crackin' with the ingredients you need for this dish :
- 3 chicken breasts
- 3 rosemary sticks
- 1 lemon
- 5 garlic cloves
- extra virgin olive oil
- 80 g of butter
- 400 ml of double cream ( smantana de gatit )
- parsley
- salt and pepper
- 400 g of mushrooms
First off let's make the pan friend chicken . It's quite easy , basically take your chicken breast out of the fridge and leave it 15 minutes to rest and reach room temperature .
Then get your pan hot and add 2 or 3 tablespoons of olive oil salt and pepper on your chicken breast on both sides and leave it 2 and a half minutes on each side untill it caramelizes then add 50 g of butter , let it foam and 3 cloves of garlic crushed by hand and 3 rosemary sticks and baste it with the foam and herbs .
Take it out of the pan sprinkle them with some lemon juice and leave them 3 4 minutes to rest and in the meantime let's quickly make the mushroom sauce !
First chop the mushrooms to your favorite size and shape . Get your pan hot and 2 tablepoons of extra virgin olive oil add the mushrooms with a bit of salt and some fresh thyme and leave them 2 minutes on each side to brown and release theyr aroma !
Then add 2 cloves of finely chopped garlic and 30 g of butter .
Mix them well then add double cream , leave it on a low heat untill the sauce thickens and leaves a drag on the back of the spoon !
Season it with salt and pepper and add a bit of lemon juice to it as it is a cream sauce and it demands a little bit of acidity !
Serve it on a plate with a bit of chopped parsley and the natural juices from the chicken breast !
Brace yourselves guys as this dish is so simple , yet so delicious and creamyyy ... yummm !
See you guys in my next post and untill then as the french proudly say :
Bon Appetit !
I think i kinda got obssesed with the french and their culinary lifestyle but...... who cares i love 'em :D !
miercuri, 6 martie 2013
Sweet and Ellegant , a classic ... Floating Island !
Hello my dear readers , after such a long time .... i am deeply sorry about my abssence ... but these days have been fully loaded with everything . To emotions , to hard work , to everything !
As my problems continue and yet i am still delaying my journey to Paris and yes i am sad about this , but my passion keeps me up and going as i follow my dreams with pride and patience .
I remember long ago when i watched the movie called Rattatouile and i remember that little chef ( the rat ) , who even though knows his position and he knows it's quite impossible for him to reach what he wants and fulfill his dreams , he pushes forward with pride dignity and patience .
And that inspired me as a little person amongst the giants of this world to fight my way to them and one day be proud of my hard work and what i achieved . As each day passes by me my knowledge for food gets stronger and stronger .
I am not satisffied with my current position but i am proud i have a goal in my life and i believe that people who find their purpouse in life are the ones who are rich because of the flame and desire that burns inside them to achieve their dreams !
I am proud of my passion and i am proud i have followed this road as a culinary artist !
Well enough with the chit chat lets get on with this recipe and let me explain it to you !
This is a classic dessert and it's simple , ellegant and quite easy to make and not to mention it looks and tastes divine !
Let's start with the ingredients you need to perform this desert :
for the creme anglaise
- 500 ml of milk
- 525 ml of heavy cream
- 8 egg yolks
- 4 tablespoons of sugar
- 1 vanilla pod
for the mirangue :
- 300 ml of milk
- the egg whites from the eggs
- salt
- 1 lemon and it's zest
- 1 orange
- 3 tablespoons of sugar
for the decorative part i used some sugar caramelized it and made some sort of caramel strings !
Anyways the first thing you need to do is to make the creme anglaise . This is a classic cream , ii's quite easy to make but it get's nasty if you do not follow my guidance because it can curdle easy so if you follow my guidance you'll be alright and everyone happy for serving your special dessert !
Seperate the egg yolks from the egg whites . Add to the egg yolks 4 tablespoons of sugar !
In a pot add 500 ml of milk and 525 ml of heavy cream and scrape the vanilla sods of the pod and add the pod aswell . Place it on a low heat and let it come to a simmer . Meanwhile beat the egg yolks an the sugar togheter until it becomes like a runny mayonaisse and the yolks go pale ( use a mixer if you can't with a whisk ) .
Add the warm milk and cream step by step to the egg yolks and keep mixing while pouring .
Add then the whole composition back to the pot where you brought the milk and cream to a simmer then leave it on a low heat while stirring until it thickens ! ( put a spoon in the cream and drag your finger on the back of the spoon and if the cream does not fall over that drag then it is the right consistency )
When it's done pass it through a sieve , cover it with cling film paper and leave it to chill !
Meanwhile let's get the mirangue ready which is quite easy . Beat the egg whites with a pinch of salt some lemon juice untill they are stiff and fluffy then add 3 tablespoons of sugar the zest of 1 lemon and 1 orange and beat them again untill the sugar disolves ( place 1 finger in the mirangue and rubb it with another and if you can't sense any sugar crystalls then this baby is ready ! )
Put the 300 ml of milk on a simmer in a pot and gently put spoons of mirangue in there and turn it sideways it takes seconds to cook . ( they should be fluffy and quite stiff ) .
Place them on a clean plate with some napkins so it soaks all the liquid ,
Finnaly let's make the caramel strings which is quite easy .!
First off making the caramel .... Sugar in a pot or a pan on a medium heat :
Keep stirring !
It kinda looks lumpy at the beggining but don't worry it will come togheter soon !
Still looks a bit lumpy but keep stiring the right colour of the caramel is this one :
This is perfect !
After you've reached this colour let it chill for a moment untill it reaches 170 degrees celcius ! ( check that using a spoon and if it pours in drops it's still not chilled enough if it leaves a long drag then it is ready )
Place a grease proof paper and with a spoon from up high pour caramel as it reaches down it solidifies quickly and it gets quite elastic . Shape it using your hand untill it forms a ball of strings !
And yes it's that simple !
Here it is how it looks when it is done !
Divine , sweet and ellegant ... take that ! Hope you enjoy making this one and have fun :D !
Oh by the way if the cream starts to curdle by any chance , then quickly pass it through a sieve and add 2 tablepoons of cold water to it , stir quickly and leave it to rest !
Thanks again guys and i am sorry again about my delayed posts but like i said i've been terribly busy in this period but i will do my best to post more often ,
So enough with the chit chat ,,,, Bon Appetit ! :D
As my problems continue and yet i am still delaying my journey to Paris and yes i am sad about this , but my passion keeps me up and going as i follow my dreams with pride and patience .
I remember long ago when i watched the movie called Rattatouile and i remember that little chef ( the rat ) , who even though knows his position and he knows it's quite impossible for him to reach what he wants and fulfill his dreams , he pushes forward with pride dignity and patience .
And that inspired me as a little person amongst the giants of this world to fight my way to them and one day be proud of my hard work and what i achieved . As each day passes by me my knowledge for food gets stronger and stronger .
I am not satisffied with my current position but i am proud i have a goal in my life and i believe that people who find their purpouse in life are the ones who are rich because of the flame and desire that burns inside them to achieve their dreams !
I am proud of my passion and i am proud i have followed this road as a culinary artist !
Well enough with the chit chat lets get on with this recipe and let me explain it to you !
This is a classic dessert and it's simple , ellegant and quite easy to make and not to mention it looks and tastes divine !
Let's start with the ingredients you need to perform this desert :
for the creme anglaise
- 500 ml of milk
- 525 ml of heavy cream- 8 egg yolks
- 4 tablespoons of sugar
- 1 vanilla pod
for the mirangue :
- 300 ml of milk
- the egg whites from the eggs
- salt
- 1 lemon and it's zest
- 1 orange
- 3 tablespoons of sugar
for the decorative part i used some sugar caramelized it and made some sort of caramel strings !
Anyways the first thing you need to do is to make the creme anglaise . This is a classic cream , ii's quite easy to make but it get's nasty if you do not follow my guidance because it can curdle easy so if you follow my guidance you'll be alright and everyone happy for serving your special dessert !
Seperate the egg yolks from the egg whites . Add to the egg yolks 4 tablespoons of sugar !
In a pot add 500 ml of milk and 525 ml of heavy cream and scrape the vanilla sods of the pod and add the pod aswell . Place it on a low heat and let it come to a simmer . Meanwhile beat the egg yolks an the sugar togheter until it becomes like a runny mayonaisse and the yolks go pale ( use a mixer if you can't with a whisk ) .
Add the warm milk and cream step by step to the egg yolks and keep mixing while pouring .
Add then the whole composition back to the pot where you brought the milk and cream to a simmer then leave it on a low heat while stirring until it thickens ! ( put a spoon in the cream and drag your finger on the back of the spoon and if the cream does not fall over that drag then it is the right consistency )
When it's done pass it through a sieve , cover it with cling film paper and leave it to chill !
Meanwhile let's get the mirangue ready which is quite easy . Beat the egg whites with a pinch of salt some lemon juice untill they are stiff and fluffy then add 3 tablespoons of sugar the zest of 1 lemon and 1 orange and beat them again untill the sugar disolves ( place 1 finger in the mirangue and rubb it with another and if you can't sense any sugar crystalls then this baby is ready ! )
Put the 300 ml of milk on a simmer in a pot and gently put spoons of mirangue in there and turn it sideways it takes seconds to cook . ( they should be fluffy and quite stiff ) .
Place them on a clean plate with some napkins so it soaks all the liquid ,
Finnaly let's make the caramel strings which is quite easy .!
First off making the caramel .... Sugar in a pot or a pan on a medium heat :
Keep stirring !
It kinda looks lumpy at the beggining but don't worry it will come togheter soon !
After you've reached this colour let it chill for a moment untill it reaches 170 degrees celcius ! ( check that using a spoon and if it pours in drops it's still not chilled enough if it leaves a long drag then it is ready )
Place a grease proof paper and with a spoon from up high pour caramel as it reaches down it solidifies quickly and it gets quite elastic . Shape it using your hand untill it forms a ball of strings !
And yes it's that simple !
Here it is how it looks when it is done !
Divine , sweet and ellegant ... take that ! Hope you enjoy making this one and have fun :D !
Oh by the way if the cream starts to curdle by any chance , then quickly pass it through a sieve and add 2 tablepoons of cold water to it , stir quickly and leave it to rest !
Thanks again guys and i am sorry again about my delayed posts but like i said i've been terribly busy in this period but i will do my best to post more often ,
So enough with the chit chat ,,,, Bon Appetit ! :D
Abonați-vă la:
Postări (Atom)