TaStE WiTh ThE EyEs: Exotic Verrine

4.30.2008

Exotic Verrine

Fresh lychee, candied ginger, and freeze-dried rambutan
with mascarpone cream.

"Lychees on the Windowsill"

My contribution to CLICK photography event.
The theme: au naturel (food in its natural state).

16 comments:

Simona said...: I love both photos. I remember eating lychees the first time: what an exotic experience it was!; April 30, 2008 1:35 PM
Laurie said...: This does look exotic Lori Lynn! Beautiful photo. :); April 30, 2008 2:57 PM
Proud Italian Cook said...: Perfect entry for Click, the second one is my favorite! :); April 30, 2008 6:17 PM
Jessy and her dog Winnie said...: That looks so exotic and delicious! I love the presentation!; April 30, 2008 6:36 PM
RecipeGirl said...: What a pretty glass dish for displaying this exotic dessert! Very pretty entry for the event.

I've never had lychees. Are they worth trying? And I've never even heard of those dried things you mentioned. Where would you find those?; May 1, 2008 6:47 AM
Lori Lynn said...: Hi Simona - thank you. For years I had only known the canned lychees. These fresh ones are so perfumey.

Hi Laurie - thank you. Definitely unique...

Hi Marie - me too, I like the sunlight.

Hi Jessy - I like these verrines, I have to try to make some other kinds. The layers in glass are too pretty...; May 2, 2008 8:25 AM
Lori Lynn said...: Hi Recipegirl - I think you are from Southern California? You can get them at Trader Joe's in the summer. Do you like Viognier wine? The lychee tastes of honey and perfume, kinda like the wine. And it is fun to eat, you just peel the skin and you have a nice fruit, but do not eat the pit.

OK, rambutan is a fruit from Southeast Asia. It looks like a strawberry with long whiskers. I don't think the fresh ones can be imported into the U.S. but you can buy the freeze-dried fruit here. We enjoyed many exotic fruits when we were in Thailand.; May 2, 2008 8:32 AM
Maryann said...: I had no idea what a rambutan was! It sounds like something you'd take a nap in ;)
Nice shots, LoriLynn. You have a good eye (but we all knew that, didn't we?); May 2, 2008 10:28 AM
giz said...: Even if I don't like lychee nuts, who could resist something that looks this good. Love the martini glasses and how you used them.

Psychgrad and I have awarded you the Excellence award. Please visit Equal Opportunity Kitchen at http://www.eatfordinner.blogspot.com for details; May 2, 2008 2:11 PM
jj said...: That's an interesting combination and the end result looks wonderful!; May 3, 2008 8:00 AM
Lori Lynn said...: Hi Maryann- always cracking me up...

You gave me the idea to link a photo and description of rambutan, so now everyone can see what it is.; May 3, 2008 8:27 AM
Lori Lynn said...: Thanks Giz, aren't those glasses adorable?

Giz and Psychgrad - what an absolute honor! Thank you very very much!; May 3, 2008 8:31 AM
Lori Lynn said...: Hi JJ - Welcome. Thank you very much, I like the soft colors of this verrine. Tasted extraordinary too.; May 3, 2008 8:33 AM
Simona said...: Dear Lori Lynn, I am passing to you the meme that asks you to write six random things about yourself in a blog post, then to pass it to six people. I wrote about this today on my blog. :); May 3, 2008 8:37 AM
Lori Lynn said...: Hi Simona -I am a little apprehensive about the meme, I will have to think about it. Thanks for recognizing me with it!; May 7, 2008 10:23 AM
ParisBreakfasts said...: WONDERFUL shots Lori!
Love that verrine glass too.
Carolg; May 12, 2008 9:37 AM

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Some Food Related Quotes

"Ask not what you can do for your country. Ask what's for lunch."
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Anthelme Brillat-Savarin

"Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit."
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"Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore. "
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"I love to make people happy."
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The Little Saigon Cookbook by Ann Le

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"My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis."
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"Gordon Ramsay makes me laugh because he knows that I'm not a chef."
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"I always knew the importance of it, since I was three or four years old my mother used to feed me wine and water. I grew up with wine as liquid food."
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She has her own opinions on kitchen equipment: "Clairborne sniffed at our use of a garlic press, 'a gadget considered in some circles to be only one cut above garlic salt or garlic powder.' I happened to like garlic presses..."

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Julia's unique way with words, on Crepes Suzette: "The creature named Suzette may or may not have been the mistress of the Prince of Wales, but whoever she was, she long ago inspired a magnificent dessert that is still one of our favorites."

"I am probably one of the few people around who saw the real Caesar Cardini making his salad. I was about 9 when my parents took me to his restaurant in Tijuana. They were so excited when big jolly Caesar himself came to the table to make the salad. And it was dramatic: I remember most clearly the eggs going in, and how he tossed the leaves so it looked like a wave turning over."

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"Understanding egg yolks will make you a master of hollandaise sauce."

Julia encouraging us not to be intimidated: "When you know how to saute your meat so it browns rather than steams, you're cooking. What's difficult about that? You heat the pan, you dry the meat, you don't crowd it into the pan, and you're browning it. Is that difficult?"

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