Naan Therapy

Or should it be 'paratha' therapy …

Archive for the ‘Europe’ Category

Couple of little tarts

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Filled with home made apple jam and topped with crunchy almond slivers. Cream cheese crust . Cook says that it made the dough much easier to roll. Did not impact texture or flakiness.

Topped with dry figs cooked in ruby port.

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Written by Som

August 9, 2014 at 6:49 am

Posted in Cuisine, Europe

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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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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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

Eggs and toast – never had it this good …

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Eggs and toast

Following serves 2:
Soft boil couple of eggs, preferably from organically fed and farm raised hens.

Cut up two slices of fresh sourdough bread into thick cut french fry style pieces. Heat a tablespoon of olive oil on a pan and saute these bread slices until golden and crackle-y.

Crack open the top of your soft boiled egg, add some fleur de sel and freshly ground black pepper, dip the fried bread sticks in the yolk and enjoy.

Cup of espresso at the end with a slice of pannetoni is nice but not absolutely essential for a great start to the day.

Written by Som

November 20, 2011 at 11:50 am

Posted in Cuisine, Europe, Food, Lactose Free, Recipe, Savory

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Bistro Jeanty @ Napa, California

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Washington Street in Yountville has been taken over by Thomas Keller. So, holding your own out here has perhaps been fun for the rest of the great chefs in Napa. Nearly a decade ago, we ate our first lamb tongue dish at Bistro Jeanty and instantly fell in love. Now that we have been to Paris pilgrimage, we can safely assert that the food here is authentic French bistro cooking. Ambiance is Californian, with golden sun, crisp air, and spacious seating. On a summer day, sitting out on the patio, sipping one of the local Napa wines is a delight. Here is what we ordered this time around: Warm lamb tongue salad,  pigs feet, duck and goat cheese pate’, butter cooked snails, a bottle of their table red and a plate of cheese for dessert.

Lamb tongue is mellower and sweeter meat compared to rest of the lamb and was served the same way as we ate a decade ago, with warm potatoes and salad greens, a light and delightful dish. Pigs feet was slow braised, the fork tender meat was shaped into pig feet shaped log, coated with flour and deep fried – a bit on the heavy side. Rillettes was rich but it was mellow and sweet on the nose. Snail came with a lot of heavenly butter. I unloaded each snail on a slice of baguette, perhaps 1/2 a teasoon of butter per snail. Yummy. A light red wine and my better half provided delightful accompaniment to the meal.

Lamb tongue with warm potato salad

Snail in butter and parsley

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Written by Som

August 4, 2011 at 8:48 am