Tag Archives: dessert

NASA releases a full 360-degree panorama of Mars surface – feels like you’re there

NASA has released an amazing panorama shot of Mars:

 

This full-circle scene combines 817 images taken by the panoramic camera (Pancam) on NASA’s Mars Exploration Rover Opportunity. It shows the terrain that surrounded the rover while it was stationary for four months of work during its most recent Martian winter.

Its release this week coincides with two milestones: Opportunity completing its 3,000th Martian day on July 2, and NASA continuing past 15 years of robotic presence at Mars.

 

And, Panoramas.dk has turned it into a it’s-like-you’re-there 360-degree view. Make sure to visit Panorama.dk, the shot will make you feel like you are on the surface of Mars.

 

A screenshot of 90-degrees of the panorama:

 

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Jacques Pépin crêpes – simple ones in seconds, plus an orange soufflé crêpe

My favorite chef is at it again, this time showing us how easy crêpes are to make. Simple ingredients and in a few minutes you have a great dessert or lunch snack.

 

 

Transcript of the recipe:

  • Melt some butter in a skillet.
  • While it’s melting, combine flour, two eggs, a few dashes of sugar, dash a salt, and a quarter of a cup of milk
  • Whisk until smooth and thick. Then add enough milk to make a thin batter. Add the melted butter.
  • In the same buttery skillet, ladle in some of the batter. Quickly turn the skillet to coat the pan with the batter.
  • Cook for about 1-minute, at least, on one side. When you see it is golden, flip it over to cook for a little bit longer. Remove from pan and voilà.

 

This is only the first of four recipes on the show. Keep watching to see them make Orange Soufflé CrêpesBaked Alaska, and Apricot and Pistachio Soufflé.

It’s amazing what you can do with egg whites!

Searching for the perfect Panna Cotta dessert recipe

I’ve spent a good chunk of the last two weeks surrounded by spreadsheets, crumpled paper packets, cartons of dairy products and dirty ramekins. Josef Centeno has a lot to answer for.

A couple of weeks ago I stopped in at his Bäco Mercat restaurant downtown for a lunch that ended with one of the best panna cottas I’ve ever had. You know what I mean: Delicately sweet, it was like a dream of cream held together by faith and just a little bit of gelatin.

It struck me — how long had it been since I’d had panna cotta? A few years ago you couldn’t go anywhere without seeing it. Then just as suddenly it went away. It makes no sense. A good panna cotta is as good as dessert gets. Vowing I would never again leave my panna cotta cravings to the whims of restaurant fashion, I determined to master the dish.

How hard could that be?

 

…it turns out pretty hard, here’s the full story, and scroll to the last paragraphs for the perfected recipe:

Cracking the code of panna cotta

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New Guinness Record for largest chocolate sculpture – 18,000 pound Mayan temple

A California dessert and pastry school, located in Irvine, has just broken the Guinness World Record for the World’s Largest Chocolate Sculpture:

To celebrate our 30th anniversary, Qzina Specialty Foods, has broken a Guinness World Record for building the largest chocolate sculpture. The sculpture models an ancient Mayan temple and weighs 18,239 pounds, far surpassing the previous record set in Italy in 2010 by more than 7,500 pounds.

 

 

Qzina chose the Mayan theme because of the crucial role the culture played in the origins of chocolate.  The Mayans were one of the first civilizations to cultivate Cacao trees and discover the true potential of the cocoa bean. Realizing the delicious possibilities of this powerful discovery, the Mayans worshipped the Cacao tree and praised its beans as the food of the Gods.

Qzina’s Corporate Pastry Chef, Francois Mellet, was the lead architect on this massive project and MOF Stephane Treand (Meilleur Ouvrier de France or Best Craftsman in France) lent his artistic touch to the sculpture’s intricate design elements. Mellet, together with his team, spent more than 400 hours constructing this magnificent structure of solid chocolate that was created using an assortment of Qzina’s leading chocolate brands.

 

 

Extensive planning and research set the groundwork to accurately capture the details and intricacies of an authentic Mayan temple down to the exact number of steps and panels representing numbers significant to the Mayan calendar. Built proportionally to the ancient temple’s true size, the solid chocolate pyramid is six feet tall and its base measures 10 feet by 10 feet – exactly one-thirtieth the size. The sculpture’s base alone weighs more than 3,000 pounds.

The chocolate pyramid will be displayed at the Qzina Institute of Chocolate & Pastry, located in Irvine, California, and will be available to view beginning June 4, 2012 when the institute and product showroom is officially open to the public (Monday – Friday, 10:00 a.m. –  5:00 p.m.). Qzina plans to destroy the chocolate sculpture on December 21, 2012 when the Mayan calendar comes to an end. The method for destruction is yet to be determined.

via Qzina News

 

More Photos:
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Tribute to a Legend: Jacques Pépin

We honor the culinary success of one of America’s most celebrated chefs, Jacques Pépin.

“Easily the most influential French chef to the wave of young American chefs.”

“His earliest work was all about taking the classic dishes and demystifying them, almost decoding them, and making them accessible.”

See his public access show – Essential Pépin (Episode 103 – Desserts)

Jacques Pepin Desserts – light and healthy panache, tatin, and tart

My favorite chef, Jacques Pépin, cooks up four delicious, and mostly healthy desserts:

Episode 103: Jacques helps his daughter Claudine relinquish her fear of making pastry with his easy Tartelettes Aux Fruit Panaches. She goes on to assist her father in the kitchen as he makes his variation of the very traditional French, Tarte Tatin. Jacques then shares his mother’s recipe for Mémé’s Apple Tart using an unusual method to make the pastry. Finally his granddaughter Shorey joins him to make and taste Individual Chocolate Nut Pies.

“You cannot make great food without mixing some love into it.”

My favorite is the Tartalettes Aux Fruit Panaches - Thin disks of dough baked with a topping of lightly sugared apricot and plum wedges until the pastry is crisp and the fruit soft.