Antipasto di Mare

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Culinary Fish

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Crock Pot Cooking

Scallops In A Pan With Tarbais Beans

A light gourmet seafood dish, scrumptious seared scallops served with luscious tarbais beans and tasty Parmesan pancakes make an elegant plate. Slightly browned while still remaining juicy and tender inside, the scallops dazzle in a plate of creamy white tarbais beans cooked in a savory mélange of carrots, tomatoes, and Ventrèche (a peppery French-style bacon). The golden yellow color of the crispy Parmesan pancakes adds a touch of grace, creating an all-together divine dish. Paired with a cool glass of Graves Blanc, this scallops recipe reaches perfection.

The holy grail of beans, Tarbais has a rich, exquisite and incomparable flavor but can be quite expensive. Grown in the village of Tarbais, the large white beans have thin skins so they take a shorter time to cook than most beans. If you are using dry beans, soak them for at least ten hours or overnight in cold water. If you are using fresh beans, either freshly shelled from their pods or frozen, there is no need to soak them. If they are frozen, blanche them starting with cold water and once the water boils, wait for a minute then take them off the heat and immediately rinse them in cold water.

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To retain the flavor and composition of Tarbais beans, cook them in a Dutch oven or casserole pot on low heat, the same way as you would cook stew. In this recipe, the beans are cooked with mouthwatering French bacon, called Ventrèche. This gives the delicate beans a smoky and meaty flavor. Of course, you can substitute this ingredient with regular bacon. Tarbais beans have very low starch content and are quite easy to digest so they really go well with the equally light, delicate and tender scallops as they share the same sumptuous characteristics. A dish that melts in your mouth in many different ways, this is one of the best ways to enjoy the prized Tarbais beans.

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Aloha Cake

Bring a taste of the tropical islands to your table with this lovely aloha cake recipe. Moist and crunchy at the same time, this aloha cake is so simple and easy to do and is designed for the super busy lifestyle. You basically dump the ingredients straight onto the greased baking pan, layering them evenly and then bake them in the oven until nice and golden brown. This delicious recipe consists of cherry pie filling, crushed pineapple, box cake mix, grated coconuts, chopped walnuts, and softened butter. You can use either white or yellow box cake mix to make this recipe.
The order of the ingredients is crucial when layering them onto the baking pan. This method of baking a cake is also known as dump cake, while others consider it as a version of cobbler. It is a quick and easy dessert recipe that yields delicious results kids can’t get enough of. What makes this recipe so convenient is the use of box cake mix and canned or bottle fruits. With all these pre-prepared, you literally dump the ingredients and they are ready for baking. There is no elaborate preparation involved in making this recipe for aloha cake and you can whip it up any time of the day even on busy weekdays for an almost instant fun treat for the whole family.
The crucial thing about making this aloha cake is evenly distributing the ingredients as you layer them. When pouring the box cake mix right over the fruit, be careful as to not dump the whole box entirely but pour the contents out gently so that it is evenly spread out all throughout the pan. Slice the butter and spread them out on top so that every space is coated with the rich taste and flavor. Once it is baked, it should have a lovely top crust that is luscious and buttery with sumptuous layers of sweet fruit.

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Steamed Cake

You don’t need an oven to bake a cake. In this recipe, cake is made by steaming the batter on high heat and creating a fluffy and sweet dessert that is all the more delicious served with coffee or tea. To make steamed cake all you need are a few simple ingredients, most of which are pantry stapes, including flour, brown sugar, baking soda, egg, honey, vanilla extract, and water. Popular in Chinese, Japanese and other Asian cooking, steamed cake is delicious as a filling snack or a surprising dessert.

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To make steamed cake, you need molds, typically made of bamboo, designed for steaming. These are small round dishes with grills at the bottom for the steam to penetrate. The molds are placed in a steamer where the water is placed for producing the steam that will cook the cake. If you don’t have special molds for steaming you can also use a cake pan or cake tin and a large saucepan where the cake tin fits. Place an inch of water in the bottom of the saucepan and place a grill or rack or something to keep the cake tin from touching the water.

An empty tuna can, for example can be used to separate the water and the cake tin. Put the cake tin with the batter in it and cover the batter so that the steam won’t wet the cake. You can use foil or banana leaves to cover the lid of the cake tin. Cover the large pan to allow the steam to circulate. Simmer the water over medium heat and make sure that the water in the pan does not boil dry the entire time that you are “baking” the cake. You can also use a crock pot to steam the cake by using a low rack or ring of crumpled foil in the bottom of the slow cooker.

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Cookie Crumbs As Crust

You can eat cookies as is and enjoy it with other desserts as well. The best way to do that is to make a cookie crust for cheesecakes, ice cream cakes, tarts and pies. As the base for these sweets, cookies fulfil their culinary use rather ingeniously and efficaciously. It’s like having two desserts in one with these compounding.

To make a cookie crust, take first the cookie that will complement the flavors of the ice cream cake, cheesecake or pie. You can use just about any cookie as long as they are crunchy. You want a sturdy crust to be able to hold all these desserts, which the crumbs of the crunchy cookies can produce.


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Use chocolate sandwich cookies, graham crackers, ginger snap, butter cookies, vanilla wafer or shortbread cookies to make your cookie crust. More unusual cookie crust options include chocolate chip cookies (the chips may be a bit disordering, unless you’re making a chocolate tart) and amaretti cookies for an Italian-inspired tart. You can also use sweetened crackers, like graham crackers, which are most often used for cheesecake recipes. They may be just plain or flavoured with honey or chocolate.

Crush the cookies either in a food processor or using a rolling pin. The cookies may be placed inside a Ziploc bag before crushing with the rolling pin. The finer you crush the cookies, the finer the crumbs of the crust. Then melt butter and add it to the crushed cookies along with sugar. Press it onto the pie plate or springform pan then bake or refrigerate till set.

For a more pretty crust, press the cookie crust mixture onto the sides of the pan or pie plate. This is especially important for pies. But if you’re just having a cheesecake or ice cream cake, you can just make the bottom crust.



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Making Blueberry Pancakes

Nutritious and unbelievably healthy, these blueberry oatmeal hotcakes are made with whole-wheat flour so it’s low in fat and very tasty. Many people get turned off with whole-wheat flour because it frequently makes dry and tough results. In this recipe, the oats help keep the flapcake light and fluffy while the blueberries add moisture. The milk, eggs and baking soda also help to keep the pancakes airy and lush. Make this for a divinely inspired breakfast and top with honey for a really healthy treat. Sweet and moist blueberry pancakes are enough to flavor the flapjacks that you don’t even need to spread them with butter.








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Use a big whisk to mix the batter and be mindful not to over mix. It should be a bit thick and lumpy with some holes on the surface. The dry ingredients are first mixed in a bowl and the wet ingredients, namely the milk and the eggs are whisked in a separate bowl and step by step added to the flour mix. The blueberries are supplied last since they are quite sensitive and should be handled with softness. Fold in the blueberries until they are well distributed in the batter.

Use a large cast iron pan or griddle when making the oatmeal flapcake for even heat dispersion. Cook the flapcake over medium heat. Spray the pan with nonstick oil or you can use butter to obtain crisp and buttery edges. Place the batter in the pan when the oil is hot enough but not sizzling. You know the pan is hot enough when you splash drips of water into it and it sizzles. Turn the hot cake only once. When the top of the batter begins to bubble, flip the hot cake to cook the other side and cook until the bottom is golden brown, which should take about five minutes.

Salmon Ballotin

Fresh raw salmon is marinated in fennel, leeks, carrots, salt, sugar and pepper overnight to develop a sweet, spicy and zesty flavor then cut into long pieces, and bound with sautéed mushrooms and leeks to create a delightful and elegant canapé. The fennel marinade subtly pickles the fish giving it aromatic flavor and firmer texture, while retaining its characteristic silky softness and melt-in-your-tongue quality. Marinated salmon ballotin makes an attractive and fabulous hors d’oeuvres for fancy cocktail parties and graceful entrees for formal dinners. Paired with an exquisite bottle of Chablis, rolled salmon is pure luxury in the mouth.

Ballotin is a French term that roughly translates to “small package of goods.” It normally refers to a ornamental cardboard box for the packaging chocolate candies, thought to be a romantic present or thoughtful gift. In this gastronome dish, button mushrooms and leeks are wrapped in salmon to make a roll a la ballotin. This recipe is also similar to sushi rolls as the salmon is eaten raw, only it utilizes European spices and ingredients rather of Asian or Japanese. Like the ballotin, this salmon recipe is as lovely as a wrapped gift.

Fennel has a very strong anise-like flavor and intensely invigorating aroma. Crunchy and more or less sweet, this aromatic plant especially complements most kinds of fish and is also used for therapeutic uses. It is a popular ingredient in Italian and Mediterranean cooking, eaten as a veggie or used as an aromatic herb. The stalks, bulb, leaves, and seeds of fennel are all edible. In this recipe, new fennel leaves and bulbs, as well as dried fennel, are used to marinade the fish. Closely related to dill, parsley, carrots, and coriander, fennel shares many features with these elements and complement them very well.

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Strawberry Ice Cream

Strawberry is one of the most colorful and common ice cream flavors in the world. As a summer time fruit, strawberries make good ice cream, a frozen confection that is popular in the summertime as well. Such likely marriage makes a creamy ice cream that vibrates with the color of rosé or tinted with the finest of pinks.

When made with fresh strawberries soaked and simmered with sugar, chunks of the fruit are present in the ice cream, along with chips of its seeds. Some strawberry ice cream versions use strawberry syrup, which gives the ice cream a bright pink ripple (brightened no less with pink food color) that runs through the smooth ice cream. The sweetness tames the innate zest of fresh strawberries and the ice cream profits fully from this delicateness in flavor.

Strawberry has long been part of history. According to the Food Timeline, “Most period iced creams were flavored with fruit,” most of which were utilized when in season. Strawberry ice cream is an important component of the Neapolitan ice cream, as one of the three ice creams in the confection. It is also one of the three ice creams scoops that make up the all American banana split, a favorite in soda fountains and ice cream houses.

To make strawberry ice cream, fresh strawberries are crushed in the blender with sugar before it’s added to a separately prepared custard base. The former is the strawberry purée. Another way of readying the strawberry portion is to hull and roughly chop (or mash) it up, sprinkled with sugar in a bowl and allowed to steep until both infuse each other with flavor. And then you create this special strawberry ice cream.

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Prawn Tails With Beer

Hops, malt, and yeast are the three main ingredients of beer. Hops give the beer its dominant bitter flavor, malt provides a hint of sweetness, and yeast makes beer tastes a bit like bread. When used in cooking, beer lends all these flavors to food. In this recipe by Chef Luc Huvsentruvt, beer is made into a yummy beer sauce for seasoning sautéed prawn tails served with glazed apple slices. To make the sauce, Chef Huvsentruvt uses pale ale Belgian beer.
Of all the different kinds of beers, pale ale is the most versatile when it comes to cooking. It has a good balance of rich and bitter flavors with some fruity notes. And when it comes to pale ale, Belgian beer comes on top of the list. Described as a “beer paradise,” Belgium has hundreds of breweries and beer varieties and is famous for brewing some of the best and most flavorful beers in history.
Blanche de Bruges, a Belgian white beer known as “witbier” or “bière blanche” in French, is also an ideal beer to use in this recipe. Blanche de Bruges is a fairly crisp beer with a very light sweetness, hints of citrus fruitiness, and a refreshing finish. Its appearance is somewhat cloudy, with a creamy texture without being heavy when in the mouth. It has moderate alcohol content in the 4.5 to 5.5% ABV range. All these characteristics make it ideal for pairing with seafood, particularly prawns or langoustine.
To make a good sauce, the beer has to be properly heated and reduced to magnify its flavors. Boiled for too long, however, its essence will be lost. In this recipe, the beer is cooked with chives and tomatoes to balance and counter the beer’s bitterness with the herb’s zest and the fruit’s acidity.

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American Style Ice Cream

The whole of the ice cream manufacture in the United States makes American-style ice cream, commercially and at home. Equated with the French-style ice cream, American-style ice cream uses only milk and/or cream. It is also eggless. The Dairy Farmers of Canada (DFC) calls this ice cream case as hard, orthodox or regular ice cream. Its most typical feature is its richness and refinement with a texture that’s thick and hard.





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American-style ice cream owes this texture from all the milk and cream used as basic ingredients, aside from the sugar and seasoning from fruits, vanilla bean, chocolate, blueberries, and more. In fact national law in the United States, the greatest consumer of ice cream in the world, require all frozen products called ice cream to have at least 10% milkfat.


The American-style ice cream is also famous as “standard” or Philadelphia-style ice cream, in honor of the artificer of the first commercial ice cream manufacturer, Nancy Johnson, a Philadelphia native, according to writer Annmarie Kostyk in “Styles of Ice Cream” from the Yahoo! Network. Johnson patented her machine in1843, as spotlighted by the Wikipedia.

Perhaps the name also started from Philadelphia being famous for its eggless ice creams in the beginning of the 1800s, as determined in a glossary of terms by the California Milk Advisory Board. The late American chef and food writer James Beard notes Philadelphia as the ice cream capital of the world, in a 1971 newspaper article registered in Food Timeline. When one says Philadelphia ice cream, it meant ice cream of the finest quality during those times.

The flavor of American-style ice cream is not overpowering, says Kostyk. “The flavor of the cream comes across and the add-on such as fruits, nuts and seasonings such as vanilla, coffee or rum complement the cream.” An example of an American-style ice cream recipe involves waking part of the heavy cream with sugar and salt in a saucepan. For vanilla flavored ice cream, the seeds scraped from a vanilla bean are added into the mixture at this point. The mixture is heated and stirred until sugar is melted. It is then added to the other half of the cream, milk and vanilla. It is chilled first before freezing in an ice cream maker.

Ice Cream and Your Health

Ice cream is good for you—just begin with the milk, the standard element of this wonderful treat. Whole cow’s milk has 8 grams protein, 276 milligrams calcium, 395 IU of Vitamin A, 124 IU of Vitamin D, and 205 milligrams of phosphorous for every one cup serving. A typical 1-quart homemade ice cream recipe holds two cups of milk, so you get to consume a portion of the milk’s nutrients by having one cup of ice cream.

Ice cream and health may sound mismatched, and extremely unlikely partners. But to many people who do not get enough calcium, vitamin D, and potassium (especially in the United States wherein the 2010 Dietary Guidelines for Americans recommend three servings of milk per day), ice cream is an easy and enjoyable way to get nourished with the missing nutrients.

Consumers may be concerned though about the calories, fat, and sugar content in ice cream, particularly when it comes to the quality and super-premium varieties. These two contain large amounts of butterfat which makes their flavor and grain more dense, smooth and rich than the standard kind. They are thick, creamy and smacks really good that you’re tempted to eat more. But the key in increasing the health benefits of ice cream and enjoying a cone without the guilt is portion control. Eat only a cup and no more so there would be less calorie, fat and sugar intake.

A comparative chart from the Dairy Council of California indicates the calories, fat and sugar content of ice cream compared with other dairy sweets. Half a cup of ice cream has 137 kilocalories, 14 grams sugar, 7.3 grams total fat, 10% cholesterol, 53 milligrams sodium, and 16 grams carbohydrates. Meanwhile, low fat ice cream has the same amount of kilocalories, 17 grams sugar, 3.7 grams total fat, 7% cholesterol, 56 milligrams sodium, and 22 grams carbohydrates. Lastly, sherbet has 107 kilocalories, 18 grams sugar, 1.5 grams total fat, 0% cholesterol, 34 milligrams sodium, and 23 grams carbohydrates.

With these figures in mind, ice cream and wellness can work together to proportion both nutrients and enjoyment in eating ice cream. Consumers can choose knowledgeably by reading the nutritional label on the ice cream canister. Those on a special low fat diet can still have their ice cream by picking out those that have lower in fat. Just read the label and check for the portion of milk or butterfat present.

The International Dairy Foods Association defines some terms on the labelling of ice cream based on the U.S. Food and Drug Administration (FDA) standards. Regular ice cream has a minimum of 10% milk fat. Reduced fat ice cream contains a minimum of 25% less fat than the regular ice cream from the same brand. Light ice cream contains 33% fewer calories and 50% less fat than the regular equivalent. Low-fat ice cream may have a maximum of 3 grams of fat for every half-cup serving. Lastly, nonfat ice cream has 0.5 grams of fat per serving.

Avoid piling on toppings when you eat your ice cream, particularly when going out. Enjoy instead what’s already in your ice cream—the freshness of its factors and the basic flavors that have become your favorite.