Chilly pepper and white chocolate truffles: the recipe
I should have posted this recipe last week, long with the chilly pepper post. But sometimes plans do not proceed as thought, in particular when, engrossed by haste and excessive self-confidence, you think to be capable enough to do not need to double check a recipe :P
Read MoreAll you wanted to know about chilly pepper and you never dared to ask
Chilly pepper is the king of spices, powerful and feared, pleasure and pain of the taste buds. If this spice intrigues you, you want to use it more often, but you are afraid to exaggerate, well, you ended up in the right place. Today, we’ll have a good overview on how to pair chilly pepper and, most importantly, how to face its hot side.
Read MoreHow to pair chilly pepper: an introduction and an amuse-bouche
I have always found chilly pepper way too strong. Even if dosed reasonably, I deemed it invading, not to mention bothering my taste buds. Certainly, the sensitivity to spicy is a personal taste, but even when I was more accustomed to that, I have always found that taste too sharp.
Read MoreMaple, Pastis and dill glazed salmon: the recipe
Actually, I had this dish in my mind way prior to my departure. More precisely, when I discovered what a good pairing is anethole for fish… Besides Pastis and anice, anethole is also present in dill. If you have ever been in Scandinavia, you might know how popular is the pairing dill-salmon or dill-cod.
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