Thursday, May 19, 2011

Herb-Baked Eggs Recipe

 A few days ago while surfing through the Food Network, I came across a *Herb-Baked Eggs* recipe on the Barefoot Contessa show. Super ecstatic about the simplicity of the dish, I decided to give the recipe a try, while also adding my own twist to it ;)

* 1 teaspoon minced fresh garlic
* 1 teaspoon minced fresh thyme leaves
* 1 teaspoon minced fresh rosemary leaves
* 1 tablespoon minced fresh chives
* 1 tablespoon of freshly grated Parmesan
* 1 tablespoon unsalted butter
* 2 tablespoon of milk
* 3 organic eggs
* Freshly ground black pepper & sea salt, to taste
* Toasted bread (or brioche), for serving
Preheat the broiler for 5 minutes and place the oven rack 4-6 inches below the heat. Combine the garlic, thyme, chives, and Parmesan and set aside. Place 2 tablespoon of milk and 1 tablespoon of butter in the gratin dish and place under the broiler for about 3 minutes, until hot and bubbly. 

Crack the eggs into a small bowl, but make sure to keep the yolks whole! Carefully pour the eggs into the gratin dish with the milk and butter. Sprinkle the top of the eggs evenly with the herb mixture and Parmesan cheese, then sprinkle with salt and pepper (not too much!).

Next, place the dish back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked.

The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread. I simply love the slight herb taste that is mixed into the eggs. If only cooking is always this easy!

Wednesday, May 11, 2011

Spoiled for the day, dinner at Caprice!

Podium 6, Four Seasons Hotel 
8 Finance Street 
Central, Hong Kong
Tel: +(852) 3196-8888
Hello foodies! I can't believe I've been in Hong Kong for almost three months now! I've been enjoying life and exploring Hong Kong's culture, architecture, fashion, and of course, their restaurant scene. There's so much going on here that I just can't seem to keep up with everything! To make up for my lack-of-updates however, I wanted to share with you my recent experience at Caprice, a classically elegant French restaurant that is located inside the Four Seasons Hotel.  The restaurant is led by Chef Vincent Thierry and his team of 25 chefs. The team works 7 days a week to create innovative dishes with 80% of their produce coming from France (air-flown 3 times a week). With their seamless quality, service, and three Michelin Stars under their belt, they have definitely earned this honorary title fair and square. Of course, this doesn't mean that the restaurant is light on the wallet - Caprice may be one of the most expensive meals that I've had in my life (second next to Per Se).

Since reservations were made in advance, we were seated at one of the corner tables, which also had an awesome window view of the harbor!
I might have mentioned in my previous entries that I love the idea of open kitchens - not only can you watch the chefs in action, it also shows that there's nothing to hide - it's all about the food and nothing else. The open kitchen at Caprice is situated right in the center of the restaurant. As you can see from the picture, dangling strings of small crystals surround the kitchen area to create a sparkly and bright lighting. The rest of the dining area are also lit by these gorgeous, Chinese-inspired Czech crystal chandeliers.

To start off, we had a choice between four types of buns. My favorite ones were the olive bread as well as the croissant, buttery. The servers were very attentive and friendly - they came instantly whenever we needed them and were constantly on their toes. For drinks, we shared a bottle of red and I also tried their lychee martini. Their red wine was nice, but the lychee martini wasn't the best - a bit too sweet, in my opinion.
For our amuse-bouche, we were served with three bite-sized hors d'oeavres. One of them consisted of fried potato with foie gras (tasted like very high-end hash browns). Unfortunately, this meal took place so long ago (2.5 months, to be exact) that I forgot the ingredients for the other two (oops!).

Instead of choosing the tasting menu, we went straight with the a la carte option. We had the Pâté en Croute: wild game, foie gras and green leaves in black truffle dressing. The various chunks that you see were made from venison, pork, pheasant and foie gras. The gelée on the side was made with wild game consommé. Very delicious, especially with the gelée!
I was excited about our second appetizer, Périgord Black truffle Tart with poivrade artichokes and aged parmesan emulsion, because I was craving truffles. However, the dish was only so-so, I'd much prefer shaved truffle as opposed to huge chunks of it. The thin plates of truffle were way too overwhelming and therefore, less flavorful than I hoped it to be. 
Our third and last appetizer was the Scallop Seaweed and Nori - a very Japanese-inspired dish. The scallops were very fresh and topped with a dab of caviar. The nori were not thin sheets of seaweed that we're used to, but very finely mashed seaweed that's neatly placed next to the scallops. I would recommend this dish!
For my entree, I had the Périgord Milk-Fed Veal with Grenaille Potatoes, Green Peas and Sucrine Salad. Every entree came with a silver plated dome cover - it made the entire experience ever so medieval/royal. The veal was soft, tender, and juicy. The veggies on the sides were well also well seasoned and marinated with herbs and garlic.
My bf got the French Beef Rib Eye with Gratin Dauphinois and Wild Mushroom Pastry in Merlot Wine Sauce. The meat was exceptional and  even  more tender than the veal. Everything about it was perfect - even the spaghetti carbonara on the side. If you like huge portions - this is the dish for you!

After a satisfying meal, the waiters came out with a complimentary dessert: Pineapple with crumble and coconut & Pina Colada Sorbet. The sorbet was a nice dessert after a heavy meal; and the pineapple and pina colada was also a nice mix.

Rather than ordering the cheese platter (which, by the way, is HUGE) - we ordered the Guanaja Chocolate Soufflé with Cactus Flower Jelly and the Citrus Cocktail Sorbet Pistachio Profiteroles with Cranberries, Sicilian Ice Cream and Warm Berry Sauce. Both were great desserts that fills the tummy.

We ended the meal with a drawer of complimentary chocolates and coffee/tea. I would highly recommend Caprice for its food, ambience, service...and just an overall phenomenal dining experience :)

Overall: 4.5/5
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