Wednesday, March 10, 2010

Food is Science Fiction!

The be-all and end-all of the solar system, whirlpool eye to its comets, asteroids and planets, fountain of its energy, dealer and shuffler of its changes, producer of its principal motions, brightest light, heaviest mass and sustainer of life- this paragon of mans cosmic neighbourhood is, of course-THE FOOD!

Welcome to Food is Science Fiction, the place where I will delve into the cosmic, intergalactic world of food. From the earliest prehistory, man has gazed into the flat confusion of the night sky and pondered the glittering configurations he saw. Before writing was invented, man had a name for these celestial bodies; Before he conceived of ethical systems, he bowed to these mysterious images; Before he devised sand-glasses or water cloaks, he followed these heavenly motions, numbering the days, months and years. To nomads and seafarers, these objects in the sky were signposts that told direction. To farmers and herdsman, they controlled the planting and rain season. The path to discovering what these mysteries of space are has not been an easy one. Man's ideas contradicted what the eye saw and required pyramids of difficult deductions and endless nights watching with crude instruments before they were proved. By researching Archimedes, Ptolemy, Copernicus and Kepler, scientists today are able to combine their studies with today's technology and photographic capabilities. The findings have been astounding. Checked by all sorts of theoretical calculations, astronomers today have concluded that these mysterious objects, these foundations that are the life support of the entire universe are The Foods. Long space missions into the solar system have brought back photographic evidence that shows soda fountain sensations, planked veal sautes, custard crowns a la apricot glaze and cheesecake souffles- All hurling or fixed in space these foods are the fabrics of the universe which we must bow down to in order to extrapolate their true meaning and significance.

I will systematically be displaying these images that have amazed scientists all over the world. Stay tuned.

Tuesday, March 9, 2010

The Bleak Lunar Eclipse


Featured dessert: Molded Apricot Crown

Sunday, October 5, 2008

Pumpkin spiced cupcakes with cinnamon buttercream icing



The Batter:
2 1/4 cups all purpose flour, sift before measuring
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 ground ginger (ground fresh ginger tastes best)
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs beaten, until frothy
1 cup mashed pumpkin
3/4 cup milk
3/4 cup chopped walnuts or pecans

sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted ingredients alternately with the milk, blending until smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into cupcake pan cups. Fill each about 2/3 full. Bake at 375 for 25 minutes.

Most recipes call for canned pumpkin puree however I decided to make my own pumpkin mash.

Here's how:

1. Carve the pumpkin


2. Boil the carved pieces


3. Remove skin from pulp


4. Mash and voila! Pulp!


The buttercream icing is very easy to create. I recommend making it before the cupcake batter because it needs 15 minutes in the fridge for perfect consistency.

3 cups confectioners sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
1 to 2 teaspoons of cinnamon (sift in to taste)

In a mixer, mix together sugar and butter on low speed then another 3 minutes on high. Add vanilla and cream and continue to beat on medium for 1 minute.


Place in fridge for 15 minutes.