French pastry and Neha's graduation from Le Cordon Paris

“The fate of nations hangs upon their choice of food, wrote Jean Anthome Brillat Savarin, the great philosopher of gastronomy and nowhere is this statement more accurately reflected than in Paris.Paris breathes culinary excellence at every corner: its open-air markets, bistros, and boulangeries, the ideal location to learn about gastronomy, regional products and to absorb France’s culture. And I'm not wrong when I say that the best place to learn about all this and then some is at the Le Cordon Bleu, and  has seen thousands of the best chefs in cuisine and pastry all over the world, walk out of its doors.

Founded in 1895, with its motto ‘A commitment to excellence since 1895’ Le Cordon Bleu Paris attracts students from all over the world. The best students can obtain internships in Parisian establishments, an invaluable work experience which will reflect in future professional pursuits. All courses are taught in French and translated into English.Pâtisserie Supérieure student exams are judged by Chef Instructors as well as guest judges from the culinary industry, who grade each entry on presentation, organization, presentation, and taste. 

On this trip to Paris, we had the privilege of watching our daughter Neha graduate from this very world renowned Le Cordon Bleu, Paris with a Diplome de Patisserie on June 6, a glorious afternoon at a beautiful and touching ceremony held at the Westin Hotel. Watching her receive the medal, the blue ribbon and the chef’s hat was one of the most memorable moments of our lives. Since then, Neha has started an internship at a leading patisserie in Paris and is putting all the skills learnt at Le Cordon Bleu to very good use.

Neha graduates from Le Cordon Bleu, Paris

Here’s a very interesting little story about the origins of this blue ribbon.In 1578 King Henri the third of France established the Holy Spirit. The knights of this order were identified by wearing a cross on a blue ribbon.This elite group set very high standards in matters of the table and soon the notion of this blue ribbon became synonymous with skills of the highest caliber in culinary excellence.

While I have done an exclusive feature for the Oman based 'Woman' magazine for its August issue due out shortly and will share the link on 'Food For Thought' once the issue is released, this post is based on my meeting and interview with  two of the most senior chefs at the school-Chef Jean –Francois Deguignet, Chef Patissier and Chef Philippe Clergue, Chef de cuisine and got some very interesting insights from them. I'm sharing some excerpts with all of you here -

Chef Jean –Francois Deguignet, Chef Patissier and Chef Philippe Clergue, Chef de cuisine

To my query on what it was at  Le Cordon Bleu  that really sets them apart from all others Chef Deguignet told me, “It is the sharing of passion, focusing on technique, training, visualising and practice that sets us apart. These are short and very intensive courses and it is the hands on practical classes that teach a great deal to all students.”

Chef Phillipe Clergue added,“The basic level is extremely important as it is a really big job for the chefs and instructors to bring and put all the students at the same level. In any practical batch, there are only between 10-14 students and that is what makes it really unique. In the Superior cuisine one of the exercises is to create a recipe from a list of ingredients provided. In between, the students are encouraged to come to the chefs , discuss the details and then create  their recipe”.

Chef Deguignet- “In Superior Pastry it is different as its not about their creations, This is where they have to precisely follow what the recipe says. It is good to use the Internet and learn more and more that way. It is really great for visuals and everything can be experienced online, except for the taste. That is why we encourage students to go in for an internship where they have a chance to learn more as well as practice what they have learnt.”

I was keen to learn  that over all their years of experience of 20-30 years, how many and what kind of innovations had been introduced in the curriculum and techniques at LCB and was delighted with their responses.

Chef Philippe- “Molecular gastronomy is being introduced at a rapid pace. While the chefs at LCB are the ambassadors of classic techniques, they have to keep up with the changing trends over a period of time. e.g vacuum packing and molecular cuisine all come under that umbrella. We are all open-minded and this is particularly evident when the students reach the Superior level. What is really most important is to learn the classical techniques and once they master it, they can move on. It is just like in music, once students learn the DO- RE-MI, they can learn more as well as differently.”

Chef Deguignet“It is comparatively easy receive a Diploma but difficult to stay in the business. As part of my own personal growth and development I am a part of a group called the ‘Sugar Men’ who meet periodically and discuss the ever growing trends in the Pastry business.”

And finally to my query on how they compare French pastry to that from the USA, UK or other countries?

Chef Deguignet sealed it with a superb response- “There is a very famous old saying, ‘ Desserts are universal but pastry is French!”

Need I say any more?

PS This article was originally written for the 'Woman' magazine, Muscat

Food memories and associations- Going down memory lane and remembering some special people

Think about it for a moment and you will understand exactly what I mean.Food plays such an important role in every aspect of our life. For instance, if there's a celebration we try to come up with the best, or as the case may be, the most appropriate menu for the occasion. Alternately, if someone dies anywhere in the world, the close family and friends organize a 'wake' where good food and drink is served while people gather around in memory of the departed soul.

Food is also something that can really taste best when eaten in company. For me, the term 'breaking bread' with someone beautifully depicts a scenario where good food tends to taste even better with good company In fact, I'd go so far as to say that even a pastry  and coffee or a croissant and a coffee had with a friend is something that becomes really pleasurable and many a time, truly memorable. Top of my head, I can recall at least  ten instances when I've enjoyed the meal/coffee so much more because of the company on a particular day.

Shared with family

Shared with  friends

Then there are some food memories which are very dear to one's heart by virtue of the fact that they centre around the food that either someone cooked for you in a way that was really special or then it could be about a  savoury or sweet dish that you cooked  for or shared with someone and he/she loved it best just the way you made it.

Which then leads me to  a chain of bitter sweet thoughts.

For instance, I can never eat sweet rice,  or better known in Punjabi as 'Meethe Chawal' without remembering my grand mother in law, 'Beeji'. For Beeji made the best Meethe Chawal in the world as far as I was concerned. And always, always made it for me whenever I asked for it. Never mind that I was a grown up married lady and she was already in her seventies when we first met.

I can also never eat 'Kadhi Pakore and Chawal' ( a yogurt and gram flour based Punjabi dish) without remembering Jairam, my parents'  cook for over thirty years who makes the most delicious Kadhi on earth.As also my friend Amrita in Muscat who makes sure she personally delivers a box of her special home made Kadhi to our home whenever she makes it.

I can never eat a peppermint without drinking water  right after it to check if my mouth really feels cool because that is exactly what my 'long lost and never found again; friend Christine Bose from my school in Calcutta used to do.

I can never drink 'Elaichi' ( cardamom ) tea without thinking about my mother because she always drinks hers that way.  

I could go on and on but I find  that I actually have a pain in my heart remembering  some people close to me, now deceased, so I think I will stop here.

But not before I say that what really brought on this chain of thought in the first instance was when I was making Rajma Chawal  (a North Indian delicacy made with red kidney beans cooked in thick tomato based gravy) this morning specially for my daughter Neha  when I remembered a friend of mine Akhila, who passed away in the prime of her life last year.

For whenever I made Rajma or Maa Ki Daal,  I would always send her a big bowl, or better still, drop it off to her place personally because she said that it was the best she'd ever eaten.....

An Unforgettable Coffee at the Peacock Alley, Waldorf Astoria Hilton, Ras Al Khaimah

Coffee is my favourite 'any time of the day' beverage and is truly something that keeps me going. So  when I recently had the opportunity to have an extra special cup of that beverage in the exquisite Peacock Alley at the Hotel Waldorf Astoria, Hilton Ras Al Khaimah, it was a special moment. I must add here that it it was made extra special by the fact that our daughter Neha Singh is currently working in the Pastry section of this stunning hotel and this visit to the beautiful property was  something that we had really been looking forward to.

Probably the most memorable cup of coffee I've ever had.

Inspired by the palaces of the Arabian Peninsula, Waldorf Astoria Ras Al Khaimah is ideally located 50 minutes from Dubai International Airport. This is true luxury defined and then some!A palatial spa and golf resort,it brings the legendary Waldorf service to one of the most stunning locations in the Middle East.

Entering the stunning foyer and looking straight at the signature Waldorf Astoria Clock

Peacock Alley is also home to another signature Waldorf Astoria attribute - a special legendary timepiece. This exquisite clock designed and built by Smith of Derby, a family of clockmakers who, for over 300 years, have created and cared for some of the world's more recognized public clocks. The grand lobby clock at Waldorf Astoria Ras Al Khaimah has been exclusively designed to honor regional Arabic culture and includes the five daily prayer times.

The beautiful peacock- the mascot of the Peacock Alley

A famed Waldorf Astoria tradition, Peacock Alley is an impressive signature lounge with all the signs of the magnificent plumage and parading that is assimilated with the Peacock. Serving the world's finest coffees and light bites, the lounge is a fabulous meeting place throughout the day where Waldorf signature dishes are served, including the renowned Waldorf Salad. Here, the design mixes local touches with contemporary style inspired by the brand’s New York City flagship. A ring of banquettes encircle a tiered, marble fountain, a spectacular chandelier with handcrafted glass elements suggest stylised peacock feathers is the centre piece.

Loved the ambience and beauty all around us

Very happy to be here

The polished coffee percolator 

The tea trolley is wheeled in and we are spoilt for choice

My choice- an exquisite creation-the Red Velvet cake

Avi chose his favourite, a decadent chocolate creation 

The Peacock motif is echoed throughout the Peacock Alley.This cake is another example of how beautifully it all blends in

Look carefully and you will see the same motif on the grand staircase.

Leaving the hotel as the sun was just about to set

Driving back to Dubai and already looking forward to our next visit!

Chocolate Orange Christmas Fruitcake and an early Christmas celebration

An anonymous writer once famously said, "Until one feels the spirit of Christmas, there is no Christmas. All else is outward display-so much tinsel and decorations. For it isn't the holly, it isn't the snow. It isn't the tree not the firelight's glow. It's the warmth that comes to the hearts of men when the Christmas spirit returns again."

I couldn't agree more and this is exactly  why we chose to celebrate Christmas yesterday, Saturday, the 21st.  Our weekend here in Muscat is Friday- Saturday,  so I chose Friday as the day for preparation, baking,  misc. other activities ( the Chocolate Orange Christmas Fruitcake cake tastes best if it is kept for at least 24 hours ) and Saturday for the tea party at home.

At the outset, I must confess that my recipe for the Chocolate Orange Christmas Fruitcake is not entirely original but a combination of a few recipes I'd seen in cookery books. A couple of months ago, I had tried out a recipe for a chocolate orange cake and my husband Avi had told me that it reminded him of a Christmas cake. So that really was the starting point for this cake and all I did was tweak that recipe a bit, added some rum, lots of fruit and there it was- my version of a Chocolate Orange Christmas Fruitcake which can easily keep in a closed box for two to three weeks.

All set for the Christmas Tea

• Our favourite corner at home
• 
  
• Ingredients

• 
  
• 
  
• 
  
• 
  
• 
  
• 700 grams  mixed dried fruit
• 175 grams unsalted butter
• 250 grams dark brown  sugar
• 500 ml dark rum
• juice and zest of 3 oranges
• Salt - a pinch
• 3 large eggs (beaten)
• 250 grams plain flour
• ½ teaspoon baking powder
• 1/2 teaspoon baking soda
• ¼ teaspoon cinnamon
• ¼ teaspoon ground cloves

• Method

  1. Preheat the oven to 150°C/300°F. Grease and flour the sides and bottom of a deep 20cm / 8-inch round cake tin, ensuring that no space is left un coated. 
  2. Put  the dried fruit, butter, sugar, range juice and zests into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer the mixture for 10 minutes, then take it off the heat and leave to stand for 30 minutes. Now, add the beaten eggs, flour, baking powder and spices and stir to combine.
  3. Gently pour the fruit cake mixture  into the prepared cake tin.
  4. Place in the oven and bake for at least 1 hour. You will know if its ready when there is a beautiful citrusy, boozy aroma all over the house  and the top of the cake should be firm, dry and  have cracked somewhat. To ensure its cooked, insert a cake tester into the middle of the cake and it may  come out a little sticky.No problem - that really tells you that it is perfectly soft and moist from the inside 
  5. Put the cake on a cooling rack and leave it to cool for a couple of hours.Once it has cooled completely, un-mould it from the tin and wrap the cake well in a layer of grease proof paper till you want to decorate it.

Memories are made of moments like these

Decorating the cake

I confess to being lucky in the cake and pastry department. With a daughter who's a Pastry Chef, there are range of great handcrafted cake decorations that Neha has left behind at home and while I was looking into her cupboard,  I came across some beautifully made strawberries and leaves. Add to it some little decorative silver and pink edible balls, freshly grated orange zest and the cake was decorated in about 5 minutes. 

For your own take on decorations, use your imagination- you can use icing sugar, marzipan, chocolate  etc  but do it in the way that suits you the best.Always remember that half the fun lies in experimenting and that is exactly what will also set you apart from the rest.

Now that the Christmas cake has been tackled, its time to start thinking of something else. Cookies, mince pies, rum balls........my thinking cap is well and truly on.

In the meantime, here's wishing all of you a Merry Christsmas !  

A Diwali Special- Neha's Passion Fruit and Raspberry Tart

Neha's 'melt in the mouth" Passion Fruit and Raspberry Tart

We are now looking forward to Diwali  and while many of us are happy to make the traditional Indian sweets at home if we are actually able to, others usually head out to the sweet shops and pick up the beautifully wrapped boxes with ready made sweets and gift them to family and friends.

But if you happen to be hosting your very own Diwali 'do' and want a 'piece de resistance' for your party, there is nothing quite like this tart! I'm now  going to share the recipe for Neha Singh's special melt in the mouth Passion Fruit and Raspberry tart. While 'Commis' Pastry Chef, Neha  is currently further refining her  baking skills at the Bonnie Gordon School of Confectionary Arts in Toronto learning how to make Designer cakes, I've really had the benefit of watching her at work during her short stay at home and am happy to share it with all of you.

Believe me when I tell  you that its really easy- all you need is the right ingredients, patience and thats about all...

Getting the fruit ready to make the passion fruit cream 

Just like the Apple Tart recipe I shared some time ago, the base is made from scratch. Starting with rolling the all purpose flour mixed with some butter to make the pastry , she popped the ball into the freezer  to chill for about 15 minutes while she got the other ingredients ready.

Line the tart case with the pastry , fill it with beans and blind bake for about 20 mins

Use only the best and freshest raspberries to make the raspberry sauce

Make a thick sauce with a little sugar and leave to cool

Make the passion fruit cream by cooking the fruit with a little butter and sugar and stirring till a thick yet fluffy consistency is achieved. 

Leave to cool.

Layer the tart- first the raspberry filling and then the passion fruit cream

Finally decorate with a few raspberries , passion fruit seeds and a dash of icing sugar.

Cut into 6-8 slices and enjoy!

Thirty minute Apple Tart

A warm slice of apple tart with coffee or better still, topped with vanilla ice cream- I couldn't think of a better way to  catch up with friends. In the past, I've tried to make a  simple version of an apple tart and succeeded reasonably well. 

But when I recently had the opportunity to watch my Le Cordon Bleu, Paris  trained daughter Neha Singh making this classic 30 minute apple tart from scratch, I knew that I was going to learn a lot. 

And I was right...

In the oven- Neha's 30 min classic apple tart

Starting with rolling the all purpose flour mixed with some butter to make the pastry from scratch, she popped the ball into the freezer  to chill for about 15 minutes while she got the other ingredients ready.

Lining the tart case and trimming off the edges 

This was then blind baked for about 20 minutes in a preheated oven after adding some beans to ensure that the case baked as close to perfection as possible.

Filled and almost ready to bake

For the filling Neha used Honey crisp apples.  This apple has exceptionally crisp, juicy, sweet-as-honey flesh with just a hint of tartness that makes it a tasty treat any time of the day.. As far as I'm concerned, its even more delicious when used to bake an apple tart.

Layered over with finely sliced apples 

The filling used brown sugar, cinnamon, water and was heated on a low heat gas stove till the mixture was tender.

Baked till golden brown for 30 mins

We had people coming over that day and Neha had yet another treat in store- a Passion fruit and raspberry pie which had been made the previous evening and left to chill in the refrigerator. 

But that's another story ...for another post.....

Memories are made of this