Haha cheesy song. Well, Mr Sebastian Ng of Restaurant Ember conducted the 3-Course Modern Singapore class. To me, it was a must-go because, firstly it was Ember (!!) and secondly the appetizer was pan-seared fois gras (Yummy! I can just feel gout developing...) After dining at Restaurant Ember and tasting the excellent cod fillet, I knew that I had found heaven. Haha. And the molten chocolate lava cake is to-die-for!
It was funny, because Sebastian had brought along a "sous-chef". Normally the chefs work alone or seek the assistance of this elderly lady who works full-time with Shermay Lee. And guess who this "sous-chef" was... It was Mr Yong Bing Ngen of Majestic. Haha but I guess it was because they were good friends.
Here is the menu for today:
Here's some pictures to whet your appetite. Hee.
Foie gras. Yum yum yum... I like the effect he made with the concentric circles (kind of) of balsamic vinegar.
Doesn't the pan-seared snapper look divine? It certainly tasted divine. I love pan-seared cod fillets, snapper fillets and any-kind-of-fish fillets. Heh... The spicy Ponzu dressing reminded me of this appetizer I had with The Lawyer in New York at Kitchen 22, which was just this really big cabbage with that sauce. I was actually rather shocked at the crude presentation. But I guess the shock factor has its value as well.
Note to self: I must ask Shermay where she got those beautiful comma-like plates.
And this was the lemon and calamansi tart. I love sour stuff, so I was in seventh heaven. Heh.. Sebastian said that he would normally use berries, but Shermay had asked him to use local fruits instead.
And this is our funny chef, Sebastian Ng. I think I want to marry a chef. They are normally funny and flexible people with warm personalities. And think of all the yummy food! Heh..
Some ice-cream to cool you off in this sweltering month of June! Heh.
Pistachio Ice Cream
This was made especially for Goldfish, since she is such a lover of chocolate and coffee. But they are still sitting in my fridge. I must pass them to her soon, or else they might mysteriously disappear. Heh!
Chocolate Espresso Bars
For the glaze:
I signed up for this 3-course Classic French class way in advance. Because when I heard that escargots were one of the courses, I knew that I had to go. Heh..
Here is the course for the cooking class:
The chef of the day was Patrick Heuberger, Executive Chef at Au Petit Salut, just next door to Shermay's Cooking School at Chip Bee Gardens.
That's a picture of the escargots before going into the oven.
Some garlic bread with herb butter to go along with the escargots. I bought the escargot dishes, so I'm looking forward to making them myself soon.
Here's the wonderful, yet light cod fillet in the papilotte. The taste is slightly reminiscent of the way fish is cooked in Chinese cuisine, due to the numerous different types of julienned vegetables used.
A picture of the choux buns fresh from the oven. Yum!!
A feast for the eyes: choux buns sandwiched with vanilla ice-cream, topped with warm Valrhona chocolate sauce, nuts and icing sugar!
And here's our cute little chef, who almost broke Shermay's tilt-head Kitchenaid mixer (same model as mine, but mine's red) and who suffered a cut on his finger.
It was a really enjoyable experience. I always have so much fun at Shermay's Cooking School.
And I struck up a conversation with my neighbour. And apparently, she had harboured thoughts of going to the Culinary Institute of America before as well, however, having finished her CFA at that time, her parents advised her against it. It seems like a lot of people are into cooking. So is it just a phase for me or what?
We'll think more about it after CFA is over! Damn CFA! Haha.
I made this especially for The Lawyer, as a thank-you for letting me stay at his place. However, I left it in the hotel in San Francisco. Sigh! However, California Dude liked it, though we both agreed that it didn't taste exactly like biscotti. And I forgot to take pictures, because I thought I would have a chance to later on and because I was in such a rush!
This is my most most most favorite dessert! I just love how the clink of the spoon breaks apart the hard, caramelized layer atop the smooth custard below. Actually maybe I do like the sugar layer more than the custard. Haha. California Dude and his friends enjoyed the dessert, so that made me really happy!
Classic Crème Brûlée
(Note: The black specks in the custard are actually genuine seeds from a vanilla pod, so it's not the result of poor baking. :P)
Yay I just got myself a spiffy, red (Empire Red, so the description says) Kitchenaid Mixer! Woohoo. This is the mother of mixers man.
So what if California Dude said, "So what does this do?", while processing the credit card transaction for me.
"Hm... It mixes?"
Haha. Well, there was this online offer, so I'm getting it delivered to his address in the States and I'll pick it up there and handcarry it back. I know I'm crazy! And I'm becoming such an aunty. I go to Carrefour near my workplace almost every few days! Heh.
Somehow, the baking monster has captured me this weekend. So I actually came up with three yummy, chocolatey goodies. Feast your eyes! Heh.
French Chocolate Macaroons
Luscious Hazelnut Truffles
Five Pepper Chocolate Pots de Creme
With friends bidding farewell and visiting friends in Hong Kong, I had to bake everyone's all-time favorite: The Brownie! This version has a flaky crust and a fudge-like interior. Enjoy!