The Cook.Snap.Eat.Love Dinner
As a food blogger, I am always out there to hunt for the best food in Singapore. We may be good in writing reviews and taking photographs, but not many of us are also a good cook. So when Jacob from Cook.Snap.Eat.Love invited us over for dinner, I got very excited.
There’s nothing like a warm bowl of Cream of Mushroom Soup to take the chill out of a rainy afternoon. Jacob uses a variety of mushrooms which includes Portobello mushrooms, button mushrooms, shitake etc. The earthy flavour of mushrooms is at its best puréed into this soup. This soup’s rich hearty flavour will easily satisfy your mushroom craving.
If you were to take a closer look, the microgreens on top of the soup is actually home-grown by Jacob. For step by step tutorial, please click here.
Formerly a technique used to preserve meat, these days a confit is all about flavour and enjoyment. It was never easy to prepare a plate of confit, the amount of time and attention needed to cure the duck was tedious.
Jacob’s Duck Confit takes a week long to prepare. The duck legs are cured in salt for 24 hours before cooking them in the oven until they were shining and bronzed, with crunchy skin, tender flesh and a meaty flavor. Each piece pulls away from the bone in delicious slivers, leaving a savoury and robust aftertaste.
Talk about pastry and you will never miss out Pierre Hermé. The Ispahan is one of his signature creations, a startling combination of rose, raspberries and lychees, it is one of the most beautiful desserts I’ve seen. Even for a non dessert fan like me, my heart simply melts when I had it in Tokyo.
Chloe, Jacob’s wife-to-be, is the creator of this pretty pink Ispahan (view recipe here). 7-cm wide bright pink macaron shells is enclosed with a mélange of fresh raspberries, lychees and rose petal buttercream. It comes in all shades of pink and red, from the lush raspberries to the velvety rose petal on top with the glistening dewdrop. Grab the Ispahan as if you are grabbing a hamburger. Eat a big mouthful of it, enjoy the sweet and sour blend from the raspberries and lychees. Such a delicate balancing act of flavors and textures, it is a close-to-perfect illustration of Pierre Hermé’s mastery.
Lovely evening with the bloggers. Every single dish is well executed, especially the Ispahan. Looking forward to another dinner soon!