Salmon-Eggplant-Cardamom cakes and a French prize

After a long week of holidays of sort, nothing better than a blog post to put the schedule back on tracks.
Almost 10 days ago I started my trip to France to present (and defend) my creations (#1 and #2) at the 2012 Science et Cuisine competition.
This being my main goal, I headed directly to Nantes where the competition final was held. The trip was uneventful, but not much so were the few days that preceded it. Stressed out for the presentation I had to hold, I spent the 3 days preceding the departure in a sleepless walking coma. I did manage to test my speech though, being it in French I couldn't just rely on my admirable qualities of orator, could I? I was rather happy to notice that despite all the "Ahem...", the "Mmmm...", the "Alors..." the speech was still within the 10 minutes I had at my disposal.

Dulse-seaweed panna cotta with caramel sauce marine

Have you ever taste tested a bunch of seaweeds? Probably when you were a kid at the sea shore hands deep in sand and slimy grassy things you attempted to eat them, but this wasn't one of those situations.
If you are regular to this blog you might remember me entering the "Science, Art et Cuisine" competition the past years.

Citrussy crepes soufflées

March has been a pretty busy month; my cooking classes and a couple of food related competitions made my daily schedule as hectic as I have rarely experienced before. But it has been a great and exceptional month, the best I had in the last couple years.
Healing from my Candida overgrowth has caused my diet to be extremely restrictive nowadays but the positive effects are mighty. I am my old self, full of energy and positivity; even my photography style has changed. With this extra energy I can now face this stark schedules and more!

The first third of the year has been dedicated to a food competition since the last 3 years: Les Réncontres Science et Cuisine (check my 2011 and 2010 posts) but this year a new one popped up in the same time window and it was a food-photography competition too.

Sweet, Sweet Awards

Sugar; we all know this fella, don't we?
A mysterious substance able to give us pleasure; not guilt free unfortunately.
Coming in all the shades of brown, tawny to sparkling white we are used to sprinkle it on many of our food items to enhance their flavors. Present in many natural products it represents the way nature is able to store easily accessible energies; it won't come to any surprise then that it is made of just about the most abundant chemical elements present on Earth: Carbon, Oxygen and Hydrogen.
Since few years we have been coming accustomed to choose among different varieties of sugars. Being them of natural origins or artificial, the main reason driving research in this field is the delivery of guilt-free low caloric substitutes for saccharose.

If from one side we restrict our kids' sugar intake, we as society have been over-exposed to sweetness for the last century or so; the result is a sort of dependency on this chemical.
"A spoon full of sugar helps the medicine go down!" sang Mary Poppins to the whining kids and that's what we tell to ourselves often and again.

And the winner is…..

It’s already 1 week since when I got that email.

The story begins though some months ago, in September. After reading my first book written by Herve This “Molecular Gastronomy: Exploring the Science of Flavor”, I decided to look for more information about his academic activities and the possibilities to follow some of his lectures.
Through his web-page at the INRA I found information about his monthly seminar at the Ecole Supérieure de Cuisine Francaise. At that time, I had enough money to allow me a trip to Paris to follow the course of September.
Along with testing the effect of freezing on the growth of baked layer pastry (btw not many differences between the frozen and the fresh specimen were observed), madame Renaudin announced the 4th edition of the Rencontres Science Art et Cuisine. I decided to participate. My first gastronomical competition!
The theme of this year was: Modernize our Tradition, with a second module on innovation centred on the use of the Methylcellulose.
It took a couple of months to finally sketch the projects that I wanted to develop as submissions. Naturally I wanted to focus on my Italian origins but more precisely I wanted to research a bit of Sicilian cooking traditions.
I decided to submit two savoury dishes:

• Rosemary Tiramisu with Pink Pepper and Caraway-Chocolate Rose Window shards



• Meat and Ricotta Cassata cake with Almonds glaze, Candied Orange peels and Eggplant Cracklings.