Blog of the month- res-o-puh-leese

I'm going to keep this review short and sweet, as time's ticking away and I've literally just got back from London...

I spent the weekend indulging in Eurovision, local ales, dinosaurs and Italian food, so needless to say, I'm shattered! But alas, deadlines must be kept and I thought, seeing as I haven't done a blog review for a while, I'd treat ya! So in the wise words of Coolio... "here it goes!"



res-o-puh-lease is a quirky blog following the escapades of recent graduate and prolific blogger, Kendall A. From the offset, this self-confessed, non-foodie admits, she's a woman on a mission to expand her palate, as well as her recipe collection.

One of the things I love about res-o-puh-lease is the casual tone. Kendall A is the Queen of adapting recipes, often naming multiple sources and providing the readers with results, whether they be good or bad.

Teamed with well written, concise recipes and accompanying photos (and super-cute artwork), res-o-puh-lease is a charming and enjoyable read. I hope that Kendall A continues to keep us up to date on her gourmet adventures (as well as her wedding plans!)

Goremet- Onions that make me cry...

I bet you can guess what I'm thinking..... maggots in a can, perhaps? Maybe they've escaped a fate worse than ending up as bait, by landing on your dinner plate, acting as garniture for that strange orange mound, vaguely resembling a fish???

Or maybe this was some ad-man's idea of a joke... for women simply too busy to fry onions.... Do they think that by slapping the word 'French' in front of fried onions, that it instantly raises its credentials? Seriously, come on!

For me, this is the kind of food that you find in a museum, in the World War Two section, much like this:

© Richard Moss

Please note, I've just been on the Durkee website and their food looks as alien now, as it did back in the 60's....

Creativity kit? More like aquatic disgorgement in a can- the fish wouldn't take this bait, even if it was draped over that dry, cracked, brown log! Ugh!

Technorati

HJ78SDBAZT9D............Don't worry folks, I haven't turned into a code generator... just trying to get my blog verified on this Technorati thing....

Ingredient of the month- Asparagus

Whether it's griddled or steamed, roasted or blanched, Asparagus is an ingredient that takes centre stage between the months of May and June. We've all seen it in abundance at our local supermarkets, which is all well and good, but what on earth do you do with such a vivacious vegetable?

As a member of the Lily family, Asparagus is stunning in colour, often tending towards hues of green and purple and has been cultivated in England since the 16th Century, highly prized for its high follic acid content.

With its distinctive flavour and firm texture, Asparagus makes the perfect accompniment to fresh, vibrant flavours such as Salmon, lemon and hard cheese.

Upon perusing the selection in my local Marks and Spencers, I selected a good-looking bunch and decided to make a meal of them! So here I give you my recipe for my take on a Classic French Hollandaise sauce. I served this with some oven roasted Salmon fillets, new potatoes and steamed Asparagus... enjoy!

Holly's 'Hollandaise' Sauce
25g Butter
1 Tbsp Plain Flour
1 Tbsp Olive Oil
1 Tbsp White Wine Vinegar
1/2 Tsp English Mustard
250ml Milk
4x Peppercorns
1x Bay leaf
Salt and Pepper to taste

1. Start off by melting the butter in a saucepan.
2. Stir in the flour and let this bubble and turn slightly golden for a minute.
3. Stir in the olive oil, vinegar and mustard, making sure the mixture doesn't split.
4. Gradually add the milk, stirring in between.
5. Place the peppercorns and bay leaf in the pan, allowing the sauce to thicken.
6. Season to taste. Serve with fresh Asparagus, new potatoes and Salmon.

FYI I want these in my kitchen NOW!

Cute sushi....

Various animal themed things to turn my kitchen into a culinary zoo....

A cherry pitter reminiscent of one of the most adorably tragic characters from the Coffee and TV video....

A pig nose bowl cover, just because, you never know who you'll have to entertain at dinner....

Vaguely rabbity hand mixers to make a light, springy Victoria Sponge Cake

And man's best friend supporting your fruit and veg in their time of need....

Time to crack out the good china????

Product of the month- Le Whif

I recently ordered an innovative product online in the hopes that it would blow my mind...

After waiting for approximately three weeks for delivery (due to such high demand) I heard the footfall of the postman and leapt to the front door.

I tore away the packaging, only to reveal a small, cigarette sized packet of Le Whif.
Keen to try them out, my fiancee and I cracked open the packet, cellophane went flying and we removed the 'inhalers' from their resting place.

The only way I can describe the Le Whif experience is an inhalator for chocaholics... not dislike those nicorette inhalators you see desperate 'addicts' sucking on desperately in order to get a hit....

As far as taste goes, the technology involving micro particles, simply administers a fine mist, much like the texture of a refined cocoa powder. And with less than a calorie per puff, I can see this trend catching on.... but i'm not sure we'll see hoards of people walking past the vending machine, compromising their favourite chocolate bars for the 'mist' experience.... we'll see...

Television Review- Iron Chef UK

I don't know about you, but I simply love tradition and culture, especially that of the Japanese....

But to take a Japanese concept and bring it to the UK without adapting it to suit our culture is just madness!

I've been following the first week of Iron Chef UK and was frankly astounded! How can someone like Olly Smith (the epitome of an English man) be made to sound like a bad Japanese stereotype speaking broken English?

With three people 'presenting' the show in kitchen stadium and two so-called food experts on the judging panel, there's little room left for any contestants amongst the ever-inflating ego of Olly Smith....

This show is dramatic and dark and I'll admit I enjoyed the intensity of it, but I'm not sure if it works with the British.... Martin Blunos looked particularly uncomfortable at the long, drawn out silences, which I suppose were meant to add tension.....

I'd say avoid this show if you're not keen on drama and 'honour' overkill.... but if, like me, you don't take yourself too seriously, go and watch the show!

Now if you don't mind, I've got the next episode loading on 4OD, I bid you goodnight!