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Foodie Days

4 Feb

Since I first started this blog, life has changed for me. I have become more and more immersed in the pleasures of food and cooking. Its been a wonderful journey, at first taken with little steps, but it has now moved into joyful leaping bounds. I cook most every day, and often I am too tired to blog about it!

So much has happened, in such a short time. I am humbled and awed at this simple truth: if you live your passion, your true self, then everything falls into place. Every day is joy, every moment is a pleasure. In recognising that which resonates inside, happiness becomes normal. And opportunities (and wonderful people) come to you.

So what have I been doing, rather than blogging?

I did a photo shoot with the magificent Lascheersco for Retale magazine – O’Gourmet Food Hall’s Chili Ice Cream for their Valentine’s day issue. It turned out gorgeously (as you can see here), and it was wonderful to work with such creative people. The image is really beautiful, and the process was yet another education in food presentation.

I was given so many good food things! Two of my favourites … The amazing GoddessMoments brought back a tub of dulce de leche from Argentina, which was devoured and savoured… I wish I had been less greedy, and put it in an ice cream, but so it goes. And I recently, GoldenOro gave me a little tub of mastic – the very particularly Greek herbal sweet gum paste. I am currently meditating on how to use it. Perhaps in an almond honey cake – the tart herbal hit an antidote to the sweet unctuous honey richness. Or in an ice cream – refreshing and creamy at the same time. Decisions, decisions!

Our foodie crew had dinner at Nathalie’s Gourmet Studio again to celebrate ZaZa’s and Adi’s birthdays. Nathalie is cooking with beautiful precision and artistry. This meal was absolutely phenomenal from start to finish. And, she is continuing the menu into the month of February, so if you havent tried her food (or are aching to go back), now is a good time! They are open for lunch, and two nights this month for dinner – the 11th and 25th. Go, if you can!

The deconstructed french onion soup was so beautifully presented, and delicious. Rich, without being heavy. And the vegetarian main course – an emmental and parmesan custard, topped with darkly sweet and bitter caramelised endive, and a endive and cream foam – I dont have words for how it made me think, and reevaluate, and abandon myself to the pleasure of that dish. And the carnivores were raving about the lamb, the beef cheeks, the fish, the prawns. I fell in love with the pureed peas. I wanted to slather it all over myself it was that good. Each dish was presented with such care and elegance, and yet it never felt artificial or forced. It felt like you could taste the passion of the woman cooking for you … and that kind of experience is soul deep satisfying.

On the way home, Adi and I talked about the joy of that meal, and how strong and confident the food is, and yet utterly feminine. There is an elegance and a grace, a female beauty to the presentation and the taste, which is often missing in the peacocking of some (very good) male cooks. I am a fan of Nathalie’s food (obviously) … but there is a power in a woman’s touch, and a great pleasure in being one of her lucky customers.

The following photos from that night are courtesy of Adi 🙂

Sauteed Endive and Cheese Custard

 

Prawns with a Milk Foam

Lamb

Prettiest Peas Ever (and most delicious)

Lemon Cake with a Cherry Sorbet - Stunning

I also cooked, and helped to host, more than 50 people for Jobby’s baby shower. Ive detailed the menu in a previous post, and will definitely be writing up a few of the recipes – the truffled potato salad, and the fresh ginger cake were particularly lovely. It was overwhelming, and exhausting, to cook for that many people. But the challenge was a wonderful one. It made me stretch myself in a different way, and demanded I plan and consider what to cook, when, and how.

I was so pleased to see how much everyone enjoyed themselves, and ate and ate and ate!  And I was so very lucky, to have once again, the invaluable assistance of AngelKitten. She has a grace, a quiet strength and a wonderful eye. She made the food look good. And MsTK made the whole space look professionally designed and put together – in less than 24 hours!

Here are a few of the things we enjoyed…

Mini Cheese Scones - Served with Fresh Herb Cream Cheese

Chili Spinach Artichoke Bake

Truffled Potato Salad

Cakes! A dark chocolate cake with mint chocolate chip frosting and a fresh ginger cake with vanilla cream cheese frosting

Mini Baked Truffle Cookies (Starry Starry Nights)

And I have cooked, on request, for many friends. And even found it within myself to price and sell what I cook. This was unimaginable for me just a few short months ago. But as I immerse myself more and more in cooking, I recognise that I need to put a value on the time and energy I spend cooking. Its part of valuing myself as a cook. Its been a challenge, but its also been a learning and growing experience.

I made more Yee Sang cakes than I can count in the last week or so for Chinese New Year. They were such wonderful fun – and I still have a few more to make! People really enjoyed the quirky nature of these cakes – a traditional yee sang, it is not. But its a delicious dessert, that holds much symbolism and joy for the New Year of the Rabbit.

I made two versions. The first batch, with the assistance of AngelKitten, were corporate gifts. They had their own bespoke design, and were very beautiful.

Making the World Beautiful Yee Sang Cake

 

And this week, I did a series of cakes based on the original O’Gourmet Food Hall version. I do love that blue porcelain against all that red. Dramatic and gorgeous.

Yee Sang Cake for the Year of the Rabbit

I have also been cooking regularly for friends and loved ones. A hazelnut chocolate cake. The same cake, made into a big birthday cake, stuffed with raspberry cream cheese, and iced with vanilla whipped cream. An easy pasta with tomatoes, spinach, white wine and onions. My semolina white chocolate pudding, with raspberry sauce. A simple bread pudding, elevated with bittersweet chocolate and raspberries.

Each of these moments, these events, these experiences, have consolidated a celebration of myself as a cook. As I near my 40th birthday, I am thankful to have found such happiness. I am looking forward to what life will bring me. And I promise… I will blog regularly!

 

Please note that the photographs from Nathalie’s Gourmet Studio are copyright bigeyesentertainment@gmail.com and the second photograph of yee sang cake is copyright GoddessMoments. None of these images may be used without express permission from their authors.

O’Gourmet Food Hall

2 Dec

As a passionate cook and a foodie, I am always on the lookout for places where I can source the best of the best. I truly believe that ingredients matter: the olive oil you use impacts hugely on the final taste of your dish; the nuts, spices and flavourings, if fresh and carefully sourced, can deepen and embolden a meal so much more than wan supermarket choices; and fruits and vegetables of sublime quality are not only a joy to work with, but their colours, textures and flavours make everything just taste better.

I will drive an extra mile to find food of extraordinary quality, to be able to speak with knowledgeable purveyors about their wares, and to sample different and new items. I am lucky though, because I live within a few minutes of what I consider one of the most wonderful collections of food and ingredients in Kuala Lumpur – the O’Gourmet Food Hall at Bangsar Shopping Centre. O’Gourmet has it all – a decadent and seductive cheese room; a bright and stunningly beautiful fruit and vegetable stand; fresh nuts, spices and herbs; the astonishing variety of Vom Fass vinegars and oils; pastas, flours, and grains of just about every description; a thoughtfully curated wine selection; chocolates, cookies, candies and cakes; and prepared foods that are made with care and quality.

O’Gourmet reminds me of a Malaysianised combination of Dean and Delucca, Chelsea Market and Zabars in New York with Harrods and Harvey Nichols in London. Its a Food Hall of quality, with resources from around the world. I have been deeply impressed by the way the way the people at O’Gourmet know their food. For example, Sebastien Le Francois, the resident sommelier and cheese guru, is not only deeply knowledgeable, but happy to make time to talk through selections, options, ideas, pairings. He tells you what he thinks, he explains the relative merits of different cheeses and wines, he talks recipes, combinations, flavours. Wonderful!

Its like a gourmet wonderland of food and ingredients, and I have always regarded a visit to O’Gourmet Food Hall as a thrill, a moment of inspiration and joy – a truly happy day. I can wander the aisles of O’Gourmet for hours. In fact, AngelKitten and I did so just yesterday, marveling at everything we saw. I love the food conversations she and I have together – we inspire each other, fantasise how different ingredients can be put together, find hidden gems and share our excitement. Our day at O’Gourmet Foodhall was pure happy – we marveled at the careful way in which each item is chosen, tasted the oils, sampled the cheeses and imagined different pairings of ingredients… from a gingerbread house with candied and sugared fruits to a hazelnut torte to a truffled macaroni and cheese. O’Gourmet has the resources to provide for all these imaginings and more.

First we stopped at the fruit and vegetable stand. Amazing! Such colour and texture. Such a wide variety to choose from, and so fresh, so luscious, completely delectable. Those fruits, oh my goodness. Tiny perfect apples (we want to candy them for our gingerbread house), comice pears at their peak of ripeness, a beautiful array of berries, tomatoes on the vine, voluptuous dragon fruit, and lettuce leaves so fresh their roots are still attached.

O'Gourmet Foodhall

Such a great selection – and so intrinsically sexy. Onions, cabbage, fennel and mushrooms so perfect that I couldnt wait to get my hands on them, to touch and tease them into recipes and meals. I felt like the little old lady in the movie Tampopo, who gets chased away from the produce section for touching and stroking and feeling the vegetables a little too much!

Luckily there were other things to mark our attention. We wandered through the herbs and spices, dried pastas and grains…Everything is lovingly laid out, like art, and easily accessible. You can sample, sniff, and consider to your hearts content.

O'Gourmet Foodhall

I love the fact that you can look and choose exactly what – and how much – you want – bay leaves, oregano, marjoram, rosemary, mustard seed, mace, cinnamon, fennel, chili, nutmeg, dried pulses, and so much more – all arrayed temptingly, their colours a symphony of choice, and each pretty bottle a really exciting possibility of flavour and illumination. A spark of possibility every where you turn.

O'Gourmet Foodhall

From there, we wandered over to the oils and vinegars. Alongside carefully chosen bottled oils and vinegars, O’Gourmet has brought in Vom Fass – a German company that supplies artisanal vinegars and oils of the absolute highest quality. You can sample everything at the Vom Fass section because of how the oils and vinegars are presented in earthenware casks – and we did! From a stunning wild raspberry vinegar to the sharp brightness of calimansi vinegar to the syrupy dusky wonder of a 25 year old balsamico. From extra virgin olive oils that tasted like sunshine and light to hazelnut oil that was rounded and rich and wild to a truffle oil that was totally imbued with the haunting notes of truffle. Each oil and vinegar can be sampled, and they can be bottled in 100ml and up glass bottles of your choice. We were like kids in a candy shop!

O'Gourmet Foodhall

We wanted to bring all that we sampled home with us, but we tried to be restrained (!) and so we chose three – the hazelnut and truffle oils and the 25 year old balsamic vinegar. I have to admit, when we got home, we unwrapped the oils, and tasted them again. Tonight, I will make a hazelnut torte using some of that hazelnut oil. So beautiful!

O'Gourmet Foodhall

And finally, we went to the cheese room. We stood and sniffed that pungent enticing wild aroma of cheese, we tasted, we looked, and we chatted with the accommodating M. Sebastien. I am so pleased that Kuala Lumpur has a cheese shop of such high quality, beautifully curated and totally tempting.

O'Gourmet Foodhall

And we chose – a triple cream Brilliat Savarin, imbued with truffles. I looked at it and I could feel myself purrrrrr.

O'Gourmet Foodhall

I have been a customer of O’Gourmet for a while now. Each time I am at Bangsar Shopping Centre, I make time to wander and look and touch, to consider some special cheese or a prime flavour ingredient that will brighten the food I am cooking that day. I love that there is always something different, something unique, something deeply tempting.

Because I am so enamoured of the quality ingredients available at O’Gourmet Foodhall, and so inspired to creativity every time I visit, I have decided that I am going to do a weekly O’Gourmet recipe for the next few months. I hope these recipes will excite you with the possibilities inherent in ingredients of perfect quality, and will spark a passion for prime ingredients, treated with love and respect.

O’Gourmet Food Hall is at the East Wing, Ground Floor of Bangsar Shopping Centre, Jalan Maarof, Kuala Lumpur. Tel: +60.3.2094.9966

Visit their website and their Facebook page to be inspired!