With my fingers crossed, I hereby say that I have applied for the Le Cordon Bleu France for the French Patisserie course. Yes. Waiting with bated breath.
The first time I was in Paris was on my honeymoon, two years back. The Eiffel tower, the museums and art galleries excited me as much as the croissants, baguettes and the jams and preserves from the French farmers market. Or maybe the latter was more exciting, when I look at it now. I would constantly think of replicating it back home, where they are not so popular or accessible as yet. But did not have foolproof recipes or mastery of techniques to do them. I attended some workshops on cake making and bread making, but they felt somewhat inadequate. And then, through some fellow bloggers, I came across this French Patisserie course from Le Cordon Bleu and I knew in my heart that I wanted to do it.
For a few months I contemplated about it in my mind, then endlessly discussed with Akshay and then with my in-laws and parents. Taking the leap for a month-long course far away from home, was a bit scary. But now here we are, and I have applied to Le Cordon Bleu, Paris. It’s the beginning of a hopeful realisation of a long-cherished dream.
Needless to say, I have been *busy* browsing the internet, to actually cook anything for the last few days. But here’s a quick update of the Green Tomato jam I made last Sunday. It’s a savory, sweet, spicy jam of luscious green tomatoes. Once cooked, it takes on a beautiful chocolate color, but in essence it does come from the firm green tomatoes.
Green Tomato Jam Recipe
What you need :
- 1/2 kg green tomatoes, finely chopped
- 4 jalapeno
- 1/2 cup mint leaves
- 4 cloves garlic, chopped
- 1 inch piece ginger, grated
- 1/2 cup cider vinegar
- 2 tablespoons soy sauce
- 1 and 1/2 cup granulated sugar
- 1 teaspoon red chilli flakes
What to do :
- Puree the jalapeno, mint leaves, garlic and ginger in a mixer or food processor.
- Add vinegar and soy sauce and pulse for 30 seconds. (Careful, liquid might spurt)
- Place this mixture into a saucepan and add the tomatoes and sugar.
- Bring to a boil on high heat and then reduce the heat. Simmer for 40-45 minutes till the mixture thickens.
- Add the chilli flakes and stir well.
- Remove from heat and let it cool before putting it in pretty bottle.
This savory jam stays well for 3 months in the fridge and up to a fortnight at room temperature.
Enjoy it with toasted bread or even with wheat chapatis. If you like is spicier, add another half a teaspoon of chilli flakes. You will fall in love with the tangy-ish jam, I sure did.
p.s : By the time I post next, I would have heard from Le Cordon Bleu.