Archive for March, 2008

Pork: It’s the Meat of Kings

(Warning: You’re about to have a dorky moment… but what the heck, you might as well enjoy it! Just make sure nobody’s watching…) You look a little tense but.. it’s your lucky day! IT”S KARAOKE NIGHT on Zen’s blog! Why don’t you sing along to this catchy tune? Oh come on, you know you want [...]

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Gateau Basque & the Art of War

Today, the Zen-man is going back to his roots. No.. I’m not talking about root canal or root vegetables but about my first introduction to cooking. Gateau Basque is one of the first thing i learned to make. It’s a relatively simple golden cake with a filling that manage to generate an extraordinary amount of [...]

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We Interrupt This Program…

We interrupt this blog for an important Newsflash. The following program might affect sensitive people. We recommend keeping young childrens, bunny rabbits and anyone still believing in the tooth fairy away from this post. Sorry to spoil your Easter but… the egg murderer strikes again!!The picture below was snapped by Ariel who was the latest [...]

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Wild Mushroom Tarte Tatin

Hey, why not give Tarte Tatin a savory twist and serve it as an appetizer instead of dessert? I’m sure you all know the legend behind Tarte Tatin. The French apple pie that fell upside down on the kitchen floor – picked up by the Tatin sisters and served to unsuspecting guests who loved it [...]

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Ovaltine & Milk Chocolate Kulfi w/ Caramelized Banana

First, a big thank you to Emiline who very kindly designed the new header for this blog. Emiline, i just Fedexed your ribeye with chimichurri. It was medium rare when it left… it should be well…done by the time it gets to you. Thanks a million! Emiline works for food and usually gets paid in [...]

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Moroccan Braised Lamb Shoulder

Moroccan Braised Lamb Shoulder (serves 4) 1/4 teaspoon ground star anise 1/4 teaspoon ground coriander 1/4 teaspoon saffron threads Pinch ground cumin 1/2 head garlic, smashed 1 sprig fresh thyme 1 bay leaf 1 tablespoon olive oil 1 teaspoon harissa (or garlic-chili paste) one 2 1/2 lb lamb shoulder with bone, excess fat trimmed 3 [...]

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Tarte Bourdaloue To Say Thank You

Big Bossman has been keeping me busy this past week. I had no time to sit down and write a little post for you my friends. I read the schedule for the weeks ahead and it doesn’t look any prettier, my head is spinning already. If anyone wants to adopt me – now would be [...]

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Rock Shrimp Tempura w/ Spicy Creamy Sauce

[Disclaimer: This blog doesn't come with life insurance. Call your insurance broker before attempting to make any of the high voltige recipes on this page.] Sometimes i like to re-create dishes i had in restaurants just for the heck of it. You know, out of boredom great things are born if you’re lucky enough. My [...]

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