MARC FOSH RESTAURANT

Comments

Post a Comment

Popular posts from this blog

FROZEN DELIGHTS!

Image
Smooth, creamy and luscious…nothing beats a homemade ice cream!   I really love the summer, but as the days get longer with clear blue skies and long, hot, sticky nights, the intense heat can sometimes be a little too much to bear. At times like these we need to find some refreshing, delicious ways to us cool down and a frozen ice cream is very tempting and often hits the point. At our restaurants, we always have a good variety of rich ice creams and sorbets in our freezers as they compliment nearly all our desserts.   Everyday we churn them in our sorbet machine or something called a pacojet, and the advantages of using an electric or hand-cranked machine is that the final result will normally be smoother and creamier with that fabulous silky texture of freshly made ice cream. So if you are lucky enough to have an ice cream machine, making your own ice cream can be fun and incredibly simple.     Off course people have been making ice crea...
read more

FOOD TRENDS FOR FOOD NERDS

Image
--> One of the biggest food trends for 2018 is the fermentation of foods. From Asia’s top chefs refining age-old recipes of kimchi, miso and fermented tofu to artisan producers around the world making craft beers, all-natural sourdough bread, or the finest organic chocolate, to “food nerds” experimenting with bubbling jars of kombucha , fermented food is growing in fame and finding its way into the repertoires of the worlds top chefs in restaurants all over the planet. Yes my friends, sauerkraut is now sexy! I think the growing interest in fermenting is tied to a bigger food movement that is concerned with the provenance of food … people want to know the story of what they eat. In the past, all food had a story – where the berries were picked, how, when, where and what was hunted. Over time, supermarkets have made us lose our connection with food. I believe people are now looking for more variety and individuality in their food as most mass-produced food is aimed at the...
read more

LATE SPANISH SUMMER TREATS- Enjoy the best that nature has to offer while the sun’s still shining

Image
    The late Spanish summer brings with it the arrival of quince, fresh figs and pomegranates. Sometimes these delicious fruits often get a little forgotten but for any serious cook, they can be an endless source of inspiration, and I always look forward to having them in season every year. ” Membrillo”( Quince), when fully ripe, can fill a room with the most unbelievable fragrance. It is a rustic cousin to apples and pears with much the same shape as an apple, although a little larger with a harder skin. Quince is often referred to as the cook's fruit as it cannot be eaten raw. It makes exceptionally good jellies and jams as it contains large amounts of pectin, which makes it ideal for preserves. The Spanish serve quince jelly with cheese, but you can also add diced "membrillo" to casseroles and stews or as serve a puree with poultry and game. It is said that quince was sacred to Aphrodite, the goddess of love, as a symbol of happiness, love and f...
read more