Tuesday, March 12, 2013

Vegan Mint Caviar for Saint Patrick's Day (molecular gastronomy style)

Vegan Mint Caviar (molecular gastronomy)
vegan mint caviar has the consistency of 
Jello with a sweet minty taste

Yield: 1½ cups

¾ cup mint syrup, cooled (recipe below)
1 sachet (2g) sodium alginate
¾ cup water
1 sachet (5g) calcium lactate
4 cups water

1)      In a small saucepan, combine sodium alginate with ¾ cup water using an immersion blender until smooth. Bring to a boil. Remove from heat. Pour into a small bowl. Place in refrigerator for 10 minutes.
2)      Mix ¾ cup sodium alginate mixture with ¾ cup mint syrup. Set aside.
3)      In a separate, medium sized bowl, whisk together the calcium lactate with the 4 cups of water until dissolved. This is your calcium bath.
4)      Fill an eye dropper, syringe, or pipette with the mint syrup mixture and drip it, one drop at a time, into the calcium bath.
5)      Collect the mint caviar with a slotted spoon or a fine strainer.

Serving Suggestion:
·         Serve by itself in a single spoon as a ostentatious after dinner dessert.
·         Use it as a garnish for ice cream or yogurt.



Sodium Alginate and Calcium Lactate
are available online

make mint syrup

In a small saucepan, combine sodium alginate with ¾ cup water with an immersion blender until smooth. Bring to a boil. Remove from heat. Pour into a small bowl. Place in refrigerator for 10 minutes.


Mix ¾ cup sodium alginate mixture with ¾ cup mint syrup. Set aside.

In a separate, medium sized bowl, whisk together the calcium lactate with 4 cups water until dissolved. This is your calcium bath.

Fill an eye dropper, syringe, or pipette with mint syrup mixture
and drip it into the calcium bath.

Collect the mint caviar with a slotted spoon
or a fine strainer.

vegan mint caviar

vegan mint caviar close-up
vegan mint caviar
mint syrup
Yield: ¾ cup

½ cup water
½ cup sugar
½ tsp. peppermint or spearmint extract
5 drops food coloring

1)      In a medium saucepan, whisk together all ingredients.
2)      Bring to a boil.
3)      Boil for 5 minutes.
4)      Cool to room temperature.

for more molecular gastronomy recipes visit http://www.molecularrecipes.com/

Wednesday, March 6, 2013

Quinoa

Quinoa is a healthy whole grain with all eight essential amino acids.


Basically cook quinoa just like rice: Rinse, add water, bring it to a boil, cover, and simmer until tender. The ratio of quinoa to water is 1 part quinoa to 1 1/2 parts water. After it boils it will take about 20 minutes until it is fully cooked. Add more water if you like a softer quinoa.
Add your favorite seasonings, vegetables, etc. to add flavor if desired, although it is good plain. Serve warm or cold. 


Mediterranean Quinoa
with tomatoes, olives, and onions

Quinoa comes in three common varieties:
White (or golden), black, and red.
The black and red cook up more al dente while the white can be just a bit mushy at times.

To save money, mix the more
expensive black or red quinoa with the less expensive white.
Quinoa can be cooked in a steamer in an uncovered hotel pan.

Black quinoa salad with cranberries, apricots, roasted pumpkin seeds, fresh mint, and an orange juice and lime dressing.
quinoa tabbouleh salad
(made with leeks)