As promised the first in an extensive collection:
Mistaken Necrophilia made on Adagio Teas, captures the story of a young maiden fallen by poisoned apples and the prince who so nobly purchased her frozen corpse from a couple of dwarves. I’m pretty sure that story was supposed to sound more romantic…
Inspired by my fairytale cream puff and macaron collection.
Disclaimer: This is meant purely in good fun and humor. Please do not take my sarcasm or twisted retelling seriously, as it is a joke. I do not own rights to any of this, just the stupid idea of putting a bunch of flavors together on an all too addicting website. Thank you and enjoy.
So I’m going to out of commission for a while. Hurt myself at work nothing too major. While I won’t be able to cook, I will be posting foods I haven’t posted yet and teas. For those who don’t know I am an avid tea enthusiast who spends too much time on Adagio. So enjoy!
Impending rant alert. Please ignore this and have a good day.
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Been ages since I made Japanese food. Unagi, rice and miso . Takes me back to the good ole days
Curry Butternut Squash Soup
There was originally supposed to be pumpkin in here but that didn’t work out. Changed gears to straight butternut squash. There’s garam Marsala and madras curry. Pretty good overall.
Marsala Candied Violet Soufflé
Also for my moms birthday, Marsala candied violet soufflé served with rosemary candied violet creme anglaise. Unfortunately I couldn’t get a picture before the soufflé fell. The flavor worked out pretty well though considering.
Violet Grapefruit Roulade
My mom requested a surprise for her birthday. Her only request was that it contained candied violets. So here we have candied violet cake with grapefruit mascarpone filling. Served with grapefruit sauce and crushed candied violets. I was honestly surprised by how well it worked out.
Lemon Rosemary Sugar Cookies
Sugar cookies with lemon zest, juice, and rosemary. I baked some soft and some crunchy. I personally think they were better crisp. Overall they came out good, I still have a few ideas I want to play with.
So hello to all the new followers, there seems to have been an influx as of late. For those who are unaware, I have my first job as a pastry cook! It’s very long and tiring working in a kitchen, but I like it. I don’t have a day off for a while so when I do I’ll be sure to make something good and post it!
Mushroom Spinach Quiche
Oyster, crimini, and shiitake mushrooms sautéed with garlic, onions, truffle butter, spinach, and Pinot Grigio. They’re mixed with eggs, heavy cream, and gruyere cheese. The crust is a gruyere cheese brisee. The crust wasn’t golden enough here, but it actually ended up baking a bit longer the next day.