Naan Therapy

Or should it be 'paratha' therapy …

Soufflés at Cafe Jacqueline

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Special of the day – Oyster and spinach soufflé with gruyère cheese. Fresh lemon slices were placed on our plate and the hot soufflé served on top. The heat released the lemon flavor which permeated each serving.

Strawberry soufflé… Last time we had strawberry soufflé this good was 10 years ago at Cafe Jacqueline. I wish they made small soufflés and then one could really try em’ all.

Cafe Jacqueline in San Francisco North Beach area is a romantic little restaurant. But ideally, you want to go with some friends so you can sample the best of the lot. If I could eat more, I would have loved to try her French onion soup as well as her Grand marnier soufflé.

Written by Som

March 8, 2014 at 4:21 pm

Posted in Cuisine, Europe

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Is this a French-Canadian dessert?

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Slab of brie, toasted pine nuts, drizzled with maple syrup …

Written by Som

March 8, 2014 at 3:55 pm

Posted in Cuisine, Europe

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Whole crab for snacking

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Small crab as packaged snacks … mostly sweet. Very strong crab flavor. Probably fried whole? I was curious enough to try but this was too sweet for my taste.

Written by Sachin

February 17, 2014 at 1:36 pm

Posted in Recipe

Frittata, a parisian breakfast

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When you are not traveling, the trick is to eat like you are. It cheers up the day. This one is one of my favorites when I want to be in Paris. Croissant would be even better but currently I am off gluten.

Slice of frittata with green leaf salad


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Written by Sachin

February 17, 2014 at 1:31 pm

Posted in Cuisine, Europe

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One more reason to befriend a Canadian

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A good friend brought us this delicious jar of maple syrup. I am now wondering if they add artificial flavor in the maple syrup they sell in US?

Written by Sachin

February 17, 2014 at 12:13 pm

Posted in Recipe

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Making your own brand of bubblies

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Combine Mastrad Purefizz Soda Maker and a cheapish bottle of wine. This was an awful Loire from Trader Joe’s but addition of bubbles made it more than drinkable.

Written by Sachin

February 17, 2014 at 12:06 pm

Posted in Cuisine, Food, Low sugar, World

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A 60 minute egg

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After watching David Chang on season one of The Mind of a Chef, we gave in to the temptation and bought ourselves a makeshift sous vide machine (DorkFood temperature controller and a slow cooker). And here is the first 60 minutes egg at 143F as per Lucky Peach’s Egg Chart.

60 minute sous vide egg at 143F, yolk is runny but slightly thickened

Served on a bed of butter sauteed home grown chard, chard prepared like nettles in nettles and egg recipe, slow roasted tomatoes prepared like in tomato raisins recipe, and shavings of parmigiano-reggiano.

The egg is to weep for, with happiness of course. However there is a real hint of sadness too, popularity of sous vide will change the meaning of “hard as 20 minute egg”.

Written by Sachin

September 12, 2013 at 3:06 am

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