Jan 19, 2011: Polenta logs, michelin madness & tijgerbrood

Asian inspired polenta with vegetables and soy beans

Today's Food Diary

Breakfast: Rolled oats with banana and linseed

Lunch: Asian inspired polenta with vegetables and soy beans

Dinner: Broccoli and pasta soup

Baking/sweets: Polenta cookie logs, golden syrup shortbread (experiment)

The Asian inspired polenta had a range of flavours including soy sauce, mustard seeds and turmeric. It was unusual but nice, however I need to refine the recipe further before posting.

The polenta cookie logs were awesome, crispy, slightly chewy, dense with an intense flavour. It is similar to shortbread but the polenta and golden syrup adds more crunch and a slightly different texture and flavour. Overall a very addictive cookie, and quick and easy to make. The hardest part is waiting, and because the cookies are dense the waiting time is longer. But of course they can be eaten warm! Perhaps I should call these punitions, after the French punishment cookies!

Today's Random Rambling – Michelin Madness?

The Michelin ratings came out yesterday. Congratulations to new entrants to the Michelin club, and to restaurants who have maintained or improved their ratings. For those demoted, try to keep your spirits high.

About a month ago I watched the documentary appropriately called 'Michelin Madness'. A very insightful and interesting documentary about the Michelin star - how it works and its consequences, both good and bad. I was not aware that a leading chef in France committed suicide because of prospects of his restaurant losing its three star rating. The restaurant ended up maintaining its three stars but the owner decided to give up the battle anyway. This is an extreme example of Michelin Madness.

Many restaurants are celebrating now, they will start to see boost in sales. And then pressure may set in to maintain or improve. Lets hope that restaurants see the bigger picture and focus on what they do best – cooking and keeping customers happy.

Today's Favourite Blog

Almost Bourdain

I like learning about new dishes. And thanks to Almost Bourdain, I am now familiar with tijgerbrood, translated to tiger bread.  It is also known as dutch crunch. Its definitely a bread I want to try, but not too keen on making it. The recipe requires many procedures. And the list of ingredients includes croissant which is processed and incorporated into the dough!

Today's Favourite Photo

Source: Sparklette

The dish is called nian gao, a Chinese New Year cake made of glutinous rice and shaped like fish. Its a fish dish that vegetarians can eat!