Peach Espuma


Espuma is a a foamy dessert, a whipped concoction made of fruit. Unlike many other mousse, in the Espuma, air or gas is added to a juice or a broth to make a lighter texture.

“Natural flavors (such as fruit juices, infusions of aromatic herbs, etc.) are mixed with a neutrally-flavored gelling or stabilizing agent such as agar or lecithin, and either whipped with a hand-held immersion blender or extruded through a whipped cream canister equipped with N2O cartridges.”

An espuma or thermo whip is commonly used to make these foams through the making of a stock, creating a gel and extruding through the N2O canister.

I wanted to present you the Peach Espuma because I like to serve it along a peach tart.

Ingredients for 4 Espumas:

  • 1 cup of water
  • 2 peaches
  • 1 tbsp of green tea leaves
  • 1/8 cup of sugar and 2 tbsp of sugar
  • 1/2 packet of gelatin
  1. Fill a medium saucepan with water, and bring to boil.
  2. When the water is boiling, drop all 2 peaches in the saucepan at the same time, and keep turning them around for a minute or so, so that they will cook evenly, and will be easy to peel.
  3. Peel the skin of the peaches.
  4. In another saucepan, fill 1 cup of water. Add the peaches that you would have quartered, 1/8 cup of sugar, 1 tbsp of green tea leaves, and bring to boil. Let it simmer for 5 minutes.
  5. Remove the peaches from the water, and puree the peaches with a hand mixer.
  6. Sieve this puree. Set aside.
  7. In a small bowl mix 1/2 pack of gelatin with 1 tbsp of water and let it expand.
  8. Place the puree back in a small saucepan, add 2 tbsp of sugar, and bring to boil.
  9. Add the gelatin, and stir.
  10. Remove the pan from the stove and let the puree cool completely.
  11. When the puree is cool, pour it into a whipping container such as ISO. Follow the instructions to make the espuma. Fill small glasses with the espuma for each guest.
  12. To serve your dessert, place the tart, the glass of Espuma, and a scoop of ice-cream on a plate.

Bon Appetit and Happy Cooking!!!

Bourbon Baked Peach


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Two days ago I bought a few peaches from the grocery store because they were local and they were very fragrant. It was such a disappointment though when I bit in one of them because they lacked taste and they were not sweet. ( I guess that the price I pay for not buying from a local merchant;-(

What to do??? I could have kept them for my children daily smoothies that I now makes for them, but I had seen this fun recipe in the Super Easy Recipe Shortcuts from Cooking Light, and thought to give it a try for my evening dessert. The recipe was adapted by me though. 

It was delicious, easy and so so yummy!!!!

Ingredients for 2:

  • 2 peaches sliced in half
  • 4 tbsp of bourbon
  • 3 tbsp of brown sugar
  • 1 tsp of vanilla extract ( 1/2 for the bourbon sauce, and 1/2 for the yogurt)
  • 1 small container of 0% fat greek yogurt ( i used 2 6 oz. container)photo 4
  • optional 2 tbsp of heavy cream
  1. Turn the oven to 400.
  2. In a small bowl, mix the bourbon, 2 tbsp of brown sugar, and 1/2 tsp of vanilla extract.photo 1
  3. Place the halved and pitted peaches inside the large round mold and pour the bourbon mixture over the fruits.photo 2
  4. Place the bowl onto a perforated sheet and place into the oven.
  5. Cook for 10 minutes.photo 3
  6. Meanwhile beat the 1/2 tsp of vanilla extract, and the sugar into the yogurt and let it sit. If you want the yogurt to be more smooth and silky, add 2 tbsp of heavy cream to the yogurt and mix well. 
  7. When the peaches are cooked, place them in individual bowls. Spoons the yogurt over the peaches and drizzle the caramel that has formed at the bottom of the mold. Enjoy!!! Yum, YUm!!!photo 5

Bon Appetit and Happy Cooking!!!

Pineapple, Ginger and Soy Marinated Shrimps atop a Peach and Avocado Salad


photo 2

If you have read a few of my posts, you must know that I buy my food much on impulses and yesterday was not different. There was a tray of fresh peach from Georgia at the grocery store, and as I passed it I could not help noticing their pleasant fragrant. Not sure yet if those peaches were gonna be good, I decided to only buy two. You just never know… sometimes they smell great, but they lack taste.

There was a shrimp recipe that I had seen in  Cook Fresh Fine Cooking Magazine of Fall 2012 that I wanted to try and thought that those peaches could make a great side to that recipe so I bought them to make a salad with them. The recipe for the Pineapple and Soy marinated shrimps was inspired by a recipe called Tex-Mex Grilled Shrimps that was posted in the Cooking Magazine in 2012.

The shrimps can be eaten warm, or cold. I personally ate them cold with the Peach Salad for my lunch today. Yummy and so fresh!!!

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Ingredients for the Marinated Shrimps for 3 people:

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  • about 24 Shrimps or about 1 1/2 lb of large shrimps ( fresh or frozen)
  • 1 tbsp of olive oil
  • 1/4 cup of light sodium soy sauce
  • 1/2 cup of pineapple juice
  • 1 medium clove pressed
  • 2 inches of fresh ginger grated
  • 1 small lime
  • zest of one lime

Ingredients for the Peach Salsa:

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  • 2 small ripe but firm peaches
  • 1 avocado ripe but firm
  • 1/3 cup of fresh jicama.
  • 3 scallions or about 1 tbsp. of chopped scallions.
  • 1 lime juice
  • zest of 1 lime
  • 1 tbsp of olive oil
  • 1 tbsp of champagne vinegar
  • a dash of pepper
  • a dash of salt
  1. If the shrimps are frozen, thaw them out by placing them into a plastic bag and placing the bag into lukewarm water. The shrimps will thaw out within 30 minutes.
  2. Rinse the shrimps under running water and pat them dry.
  3. Place them into a large bowl and add all the ingredients mentioned above in the shrimps recipe. Marinade them for 30 minutes at least.photo 1
  4. Meanwhile prepare the Peach Salad:
  5. Rinse the peaches under running water and pat them dry.
  6. With a sharp knife, cut the peaches into quarters. Then dice those quarters into 1/3 inch cubes. Place those cubes into a medium-sized bowl.
  7. Cut the avocado in half. Place a spoon in between the avocado flesh and the skin and remove the avocado fruit from its shell.  Slice the avocado in half and then cut the avocado in 1/3 inch cubes as well. Place the cubed avocado atop the cubes peaches.
  8. photo 1
  9. Peel the skin of the jicama root. Slice the jicama in half. Then slice the jicama in 1/3 inch wide slices.  Cut those slices into cubes as well. Place about 1/3 cup of those cube with the rest of the fruits.photo 2
  10. Add the chopped scallions, salt, pepper, lime zest, lime juice, 1 tbsp. of olive oil, 1 tbsp of champagne vinegar and stir. Set aside.
  11. Remove the shrimps from the marinade and place them into a deep flexipat that you would have placed onto a medium perforated sheet. You may want to  skewer 6-8 the shrimps onto a wooden stick, but it is not necessary.
  12. Cook the shrimps for 5-6 minutes.photo 3
  13. To serve, spoon the peach salad on individual plates. And place shrimps atop the salad. Bon Appetit;-)photo 3

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Bon Appetit and Happy Cooking!!!

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Seared Tuna with Peach Salsa


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Yesterday as I walked past the fruit display at my favorite grocery store, I could not help smelling the beautiful scent of peaches. In the winter??? Well they smelled so appetizing that I could not help but buy them. I ate some by themselves, but used 1 of them to my tuna.

Ingredients for 1-2:

  • 1 large sashimi tuna filet
  • 1 large peach, chopped thinly
  • 1/4 cup of red onion chopped
  • 1 tsp of the smokehouse Maple Seasoning from Grill Mates
  • 1/4 cup of balsamic vinegar
  • 1/2 tsp of butter or olive oil
  • salt and pepper to taste
  1. On a plate, empty 1 tsp of maple seasoning and press the tuna on it to coat the tuna on both sides.
  2. Place a large frying pan onto the stove and turn to heat to medium high. Add the olive oil or the butter and when it is hot, sear the tuna on each side for 1 minute.
  3. Remove the tuna from the sauce pan.photo 3
  4. Add the chopped onion to the same saucepan and saute them for a few minutes.
  5. Add the chopped peach, 1/4 cup of balsamic vinegar and bring the mixture to boil.photo 2
  6. Season with salt and pepper.
  7. Place the tuna on individual plates, spoon some of the peach salsa over the fish and enjoy!!!

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Bon Appetit and Happy Cooking!!!

Lemon Pepper and Honey Glazed Salmon with Peach Salsa


Please pardon me if I bore you with my seafood entries, or yet my salmon recipes. Salmon, you must have noticed is a favorite fish of mine. I probably like it because it is very mild in taste. The meat melts in your mouth if cooked perfectly, and it accompanies any seasonings or garnishes. Well since I had purchased a whole basket of fresh peaches at the beginning of the week and did not want them to go to waste, I thought it would be kind of nice to have a peach salsa to accompany my salmon tonight.

Ingredients: 1/2 of a small purple onion diced very very thinly, 1/2 of a green, 1/2 of a red, and 1/2 of a yellow bell pepper also died very thinly, 2 peaches peeled and diced very thinly too, 2 tbsp of chopped mint, 1/4  tsp of lemon pepper salt, 1 tbsp of honey. 1 salmon filet, honey, lemon pepper, and salt to taste.


Turn your oven to 350. While the oven is warming up, prepare the salsa. In a large bowl, place all the diced vegetables, the diced peaches, mint, 1/4 tsp of lemon pepper and mix well. Add 1 tbsp of honey and stir again. You may add some salt, but I thought it tasted fine as it. If you wanted to spice up the salsa, you could add a few drops of tabasco sauce and add 1 tsp of red pepper flakes, but I don’t care for spicy food so did not..Set aside.

Place your salmon on a silpat. Drizzle 1 tbsp of honey on it, and spray it with a baking brush. Sprinkle lemon pepper and sea salt all over the salmon and bake for 8 minutes or less depending on the size of your fish. ( for an individual piece, you may need to cook it for 5 minutes, and 15 minutes for 8-10 people).

To serve, place salsa over the salmon et voila!!!

Bon Appetit and Happy Cooking!!!

Peach Tart


I love fruits, and I will eat them a plenty during the day, but for dessert, I don’t want fruit. I want a real dessert. Something that is yummy, and delicate…Well right now the best thing to eat or to add to your menu is Peaches. They are so flavorful…

In France, there are many fruit desserts. You can have charlotte, bavarois, napoleon, mousse and of course tartes. Today I will offer you the recipe of a peach tart, and its espuma. Both are very easy to make again, but so delicate and so light. Not heavy at all, and not too sweet… the way fruit desserts should be!

Ingredients for 4 tarts:

  • 1/2 peach per person, so 2 peaches.
  • 1 puff pastry dough,
  • 1/4 cup of almond flour or mill
  • sugar.

Materials:

  • 1 medium saucepan,
  • 1 small frying pan,
  • measuring cups,
  • spatula,
  • dough cutter of 3 7/8 and 3 1/16,
  • deep  flexipan tray with its perforated sheet, round bowl.
  1. To make the tart: roll out the puff pastry dough with a rolling pin to thin it out a bit.
  2. With the larger dough cutter, cut a circle in your dough to make it the bottom of your pie.
  3. With the 3 7/8 and the 31/16, make a ring that you will place on top of your circle that will become the sides of your tart.
  4. Repeat this process for each individual tart you need to make. Set the empty tarts on a flexipan tray.
  5. Sprinkle some almond flour on each tart ( about 1 tbsp per each tart.)This is done so that the almond mill will absorb the moisture o the peach and will not make the dough soaggy.
  6. Slice your peaches in half and cut those halves in the length to make 6 slices.
  7. Place all of them in a large bowl, and sprinkle with sugar ( 1 Tbsp per peach), and lemon juice ( 2 to 3 drops per peach).
  8. Mix well to coat the peaches slices with the sugar.
  9. Rearrange the slices on the tart to remake the half of the peach.
  10. Sprinkle more sugar and lemon juice.
  11. You may add 1 tsp of butter on top of each tart to help the dough become golden. Bake in warm oven at 400 for 15 minutes.
  12. Serve with Espuma and Vanilla Ice Cream. YUM!!!

Bon Appetit and Happy Cooking!!!