Gnocchi, three ways

The first type of gnocchi is how gnocchi is enjoyed in Paris.

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Gnocchi à la Parisienne

Yep, it’s pretty obvious that this one collapsed in the centre once the steam escaped before I took the photo.

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Gnocchis made with choux paste

I was actually supposed to fill the bottom of the ramekin with bechamel sauce so that it wouldn’t be, you know, hollow on the inside. My bad.

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Gnocchi à la Romaine

My classmate who lived in Rome and attained a master’s degree in Italian cuisine claimed that this is not actually what gnocchi is like in Rome.

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Polenta gnocchi

Needless to say, there was some argument as to whether or not this is gnocchi or just oven-baked polenta.

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Fried polenta gnocchi, with a smoked cayenne aioli
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Pan-fried polenta gnocchi with a parmesan tuille and twig of roasted thyme
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Gnocchi à la Piémontaise ou à l’Alsacienne

This last one is the gnocchi I am familiar with. Potato gnocchi with fresh sage, capers, parmesan and butter is hands-down undeniably delicious in my humble opinion.

March 5th, 2017

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Parisian scallops and green pea soup

These dishes are from the Île de France.

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Potage Saint Germain

This is a green pea soup with a really chunky garnish, because that’s how I like my soups, but I know it could be – and should be – much more elegant in plating. Oh well.

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St Jacques à la Parisienne

I had so much fun plating this dish though. This first example of plating is classic and simple, but I also prepared a scallop in its shell with a parmesan tuille shell lid.

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The first way shows off the jewel though.

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March 5th, 2017

 

Tea Party

Yesterday I had the pleasure of attending a prêt à thé (tea party) and tasting all of the delicious dishes that my housemate and his classmates prepared! It was absolutely superb.

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The presentation and taste of each sample was even more overwhelming than the selection of tea. My personal favourites were the sweet club sandwich, the hazelnut-lime macaron and the finger framboise.

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Eight sweet and two savoury treats, accompanied by over a dozen teas to choose from

All of them were lick-the-plate delicious.

November 1st, 2016