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Global Chef: Around the World at PSU's Prospect Dining Hall ...

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    Since we are in a very good mood in our days due, to the arrival of Christmas, I thought of doing a little more blog with the food associated with the “spirit” of Christmas.

For this time I chose to talk about Eggnog, as I find the story quiet interesting.

As it became a tradition in the USA, Canada and Australia, where it is usually associated with Christmas (I will elaborate more on the subject, why they serve it on Christmas), it is actually a popular drink which was imported from England. From the historical name (probably), the egg part is, well, you know, the EGG. As for the “Nog” part, it is believed to come from an ancient English word: “Noggin” named after a wooden “Mug”. Where traditionally, they used to serve alcohol in it. (this I believe!!!).

So here comes the Eggnog, as we now know the word.

Commonly made at that time with milk, raw eggs, sugar, nutmeg and of course an alcohol. (maybe at that time a whiskey or a brandy).

It was introduce in the West around the mid 18th century by the pilgrims (yes, them again), and was mostly done during the winter days, as it is served warm (traditionally).

It is now served during the Christmas time for a few reasons.

The main one will be for that time, an economical one, as you know, in the 18th century, not everyone had money, and most diary product were very expensive. So, they used it as an occasion to celebrate once a year, by buying the diary product at that time. As usual, only the rich could have eggnog all year round.

Another reason is that, around that time, as previously mentioned, it was made with either whiskey or brandy, and that to became very expensive, so they had to turn to rum, which was solely supplied from some Caribbean island at a very affordable price.

So, a new version of the drink was born.

Here an amazing reason, why it is served for around 6 weeks only at Christmas time.

MONEY, yes indeed, as it has become a “tradition”, it is ONLY available in our supermarket for that period duration only, in order to secure an insane amount of business. Imagine if eggnog was available all year round, we would not be interested, thus not buying it. But as it is once a year, we rush to the store and fill our trolleys with it, just for our own craving.

AH, isn’t the “spirit” of Christmas, a money making one for large corporation. If you watch the news, they even tell you how we spend this year versus last year, and even do a comparison from states to states.$$$.

Anyhow, instead of buying it ONLY for the festive season, eggnog can simply be made at home for a small amount of money and most probably, will be of better quality. (don’t you like to add a few more drops of alcohol, when you want too???).

Now, that said, please keep in mind, that the original recipe is made with FRESH egg, thus creating a health hazard if you wish to keep it longer.

If you wish to do so, you should buy pasteurized egg. In this case, you should be able your wonderful eggnog for about 6 days, in the fridge.

Just as a tip, using pasteurized egg, will NOT bring you the frothy version but rather a smooth like.

Just for the fun of it:

Did you know that in my hometown of Montreal, in Quebec Canada, we call eggnog: “lait de poule’, literally translated into milk hen!!!!.

Weird name isn’t it. I am pretty sure that this could be another great topic on why, we call it that way in my place.

Well, after reading this article, you should by now, know most of the history of eggnog, and I sincerely hope, you will keep making it all year round.

Think about it, why do we need to have a festive day coming to do what we like???

Please leave your comments as usual.

  Culinary yours

  David Marteau

  Global Chef

  Web site: www.davidmarteau.com

Facebook page: https://www.facebook.com/ChefDavidM

Caviar, the black gold?

Here, is another great topic about expensive food items.

Caviar, also known as black caviar is the original word for the non fertilized sturgeon egg.

Caviar, as just said, is traditionally used for the roe of ONLY the sturgeon. There are 4 distinct caviar varieties:

Beluga (the most expensive)

Starlet (very rare)

Ossetra

Sevruga

Those original caviar variety, depending on their flavors, egg quality and of course color, are the most expensive one on the market, with a price range of  10 000US$ per kilo.

(Wow, so much for some Fish eggs!!!).

Nevertheless, in my kitchen and to the consumer it is considered as a high delicacy usually found in the best hotel or restaurant around the world.

The easiest caviar and slightly cheaper found around us, is the pasteurized caviar, which usually comes in a can form.

It is usually processed by adding a bit of salt in it, to enable consumer to keep it for around 3 weeks in their fridge. Of course, needless to say, that if you add salt into it, the eggs, will slightly change color and of course become a little soft, as well as changing the original flavor.  

The name caviar, is also used in our kitchen to nominate other food products, as well as other Fish eggs, like flying Fish caviar (used in Japanese restaurant), salmon caviar (for canapés). Amongst the other product, we use the name caviar for an appetizer/dip made of eggplant (a rich and smooth puree, mounted with olive oil), Texas caviar (made out of black eye peas), just to name a couple.

On a lesser quality of caviar and really disliked by connoisseurs, is what we call the pressed caviar.

Basically, a simple mixture of one or more variety (usually of the same color) of broken Fish egg, or the one that did not pass the grade. Commonly used in household, when hosting parties (like spread on toast) as it is way much cheaper.

Now, you might ask yourself what do I look for if I want to buy some?

Well, as simple as it is, the caviar should be of the freshest quality, so you can look at it, for its color, the shinier, the better. Its eggs, should always be as whole and none of them broken. Caviar should not smell fishy, but having rather a smell of a nice sea breeze.

Now, on a second question, you might think: How do I serve and eat it?

Well, it is traditionally served with a blinis ( a small salty pancake) and accompanied with garnishes, like, chopped hardboiled egg, onion, crème fraiche, lemon segment and capers. That is it. But, no one will stop you if you decide to do otherwise, you might have a very good serving presentation, or other ideas to change the blinis.

On a small note, caviar should NEVER be cooked.

So, how much caviar does one need for a portion?

Being in the food industry, we usually give a serving of ¼ spoon per guests. It will also depend on what type of food party you will host. Being a cocktail party, with many other canapé variety, this will be more than enough. But hey, by all mean, if you can afford it, don’t be shy and be generous, no one will ever complain.

Now, that I try to give you some information about caviar, don’t be fooled by the fake caviar, usually very colorful, ranging from green, bright orange, red and even yellow. They are called caviar too, but are not. Usually done with another variety of Fish egg, commonly made with cod.

Now, if you become a connoisseur because of my small article, here is a great tip on how to serve it.

It should be lifted from the bottom, toward an uplifted style, in order not to brake the other eggs.

In order not to affect the taste, caviar should never be served with a metal like spoon or serving tool, but rather with a neutral taste utensil, like ivory spoon (if you can find one, good luck!!!), nacre spoon, and on the cheaper and easier side, but slightly recommended, with plastic spoon.

Well, I do hope that my small knowledge about caviar, will help you make a good decision buying it for your upcoming Christmas party.

So, remember, if you really want to have some, don’t be cheap and buy the real stuff, otherwise why bother!.   

Culinary yours

  David Marteau

  Global Chef

Web site: www.davidmarteau.com

Facebook page: global chef david marteau

Truffle, the black diamond (or white)?

  Truffles are from the fungus family, and usually grow near trees.

Did you know that there are over a 100 variety of truffles, but only a few are prized as food in our kitchen.

It became well known in the 18th century, with the famous chef “Brillat Savarin”, as he once said that, truffles are the diamond of the kitchen. So I guess the saying must be true, considering the price we have to pay to get them.

The most expensive truffle variety I know is the one harvested in Italy, near alba, and they are the white truffles. Usually harvested around October and November, where traditionally, they hold a truffle market in “Fiera del tartuffo”, to sell those beautiful kitchen diamonds, to customers from all over the world. They have a white flesh, and can grow up to 12 cm in diameter and could weigh as much as 500gr. So much prized by consumers, that when they find a large one, it does not go onto the market but rather goes into auction. (again a money making business, mushrooms, who would have thought?). Just for your information the biggest ever recorded white truffle weigh at 1.2kg, and was bought by an Asian entrepreneur for ONLY 330 000US$ (I really hope it was worth that kind of money!!!!) and they now average 3000US$ a kilo.

So let me tell you, that if you ever have the chance to try even just a bit for nothing, you should not complain, but rather enjoy it.

Coming to the most common known truffle around the world, is of course, the black variety. Usually found in France in the Perigord region, growing beside oak and hazelnut trees.

In comparison to the Italian white truffle, they can only grow as much as 7 cm in diameter and only weigh at about 100 gr on average. Like everything good thing found around the world, because of the demand and the lack of supply (production used to be around 1000 ton a year in the early 18th century, compare to roughly 20 tons today???), that said, you now understand why they are so expensive, the black truffle if not over produce and of a reasonable quality with high scent can range at around 6000US$.

Did you know that the biggest truffle market in the world is located in France, in the Vaucluse area. Not surprising considering that France produces around 20% of the world black truffle.

Now that I live in China, and I do use black truffle too in my kitchens, it is not surprising to find them here, are they are also in abundance, but of course are of a lesser quality than the European ones.

Did you know, that the majority of black truffle in China are exported to Europe for a cheap price and that they are used to create truffle essence (oil, juices…), which of course they sell at an unreasonable price. (cheaters!!!!), did they really think we were that stupid.

As for another known variety, it comes from the US and are known as the “Pecan Truffle”, because they grow around Pecan trees. They have so much of those, but unfortunately barely used in restaurant kitchen, that farmers when they harvest the pecan nuts and happened to see a lot of them, throw them away. If you can find them, they probably will be one of the cheaper variety. (maybe we should go to the US and talk to those farmers?).

Needless to say, that the Black diamond is revered in the kitchen world. So, please when you encounter some of them and if you can afford even one piece, buy it, and use it carefully.

  Culinary yours

  David Marteau

  Global Chef

Web site: www.davidmarteau.com

Facebook page: global chef david marteau

It was a dream I had over 20 years ago! Who knew that I would get to Japan!!

I left Shanghai on February 19th at 8.50am from Shanghai to Tokyo (Narita airport). The flight is approximately 3 hours.Our flight landed around 1pm (one hour extra for Japanese timezone) and then I took the JR train to UENO. I believe this has to be the best place to stay in Tokyo! Its conveniently located and serves as a point of access for the subway as well as a great starting point for sightseeing.

So I got off at Okachimashi station and only had about a 10 minute walk to my hotel. Knowing that most Japanese do not speak english, i still found the hotel very easily.

The first thing that struck me when I came out of the metro was how clean Tokyo was and the SILENCE. I am not complaining but just surprised know that Tokyo as a metropolis, was so quiet.

After checking in at my hotel and finalizing the deal for the 10 days I stayed, I finally took the leap and wandered on my own on the streets of Tokyo.

I found my first sushi dinner after walking around for about 10mn, (this wasn't hard to find being here, i gotta admit). As I faced a huge langauge, I decided to go inside the restaurant. It was one of those situations where no one talked to me ( neither answer!!!). I am a big guy and was sitting at a very small table.

The moment I got comfortable, they brought me oversome green tea (faboulous) and i ordered what I saw from the pictures. I don't have to tell you that the sushi were outstanding! I had maybe 50 of them for around 300rmb(40USD).

After my amazing dinner, I wandered around UENO where they have all these small amazing shops. They had things ranging from clothes to food stalls plus tons of electronics. After a couple of hours, I went back to the hotel to have a good night sleep. The adventures are only starting my friends!!

Culinary yours