. The Tasting Palette .

I've just added another cookbook to my collection- Paris Sweets by Doris Greenspan. I have been eyeing it for the longest time and I regretted not buying it earlier. I love the members' sale at Kino cause I managed to get that coupled with food magazines! =)

J and I spent Saturday afternoon making Classic Pound Cake. Pound cakes are under- appreciated, really. To many, the pound cake is often seen as plain, and uninteresting cake. However, this 1700s cake when well-done, is really a pleaser especially when eaten with tea. Its name originated from the first pound cake which was made with a pound each of butter, sugar, and flour. Today, though there are different variations of the pound cake, the measurements still follow closely to the traditional ones.

I need to find time to bake another classic pound cake real soon. This time, I'll let it stay in the oven for awhile longer to remove the moisture in the cake. Other than that, the flavours are perfect.

Classic Pound Cake

[Dinner at Sage]

The last time I headed to Sage only to find myself disappointed because they are not open for lunch. This time, J and I made a reservation for dinner which was a good thing because the restaurant was full house for the evening.

Sage has minimalist decor with an open concept kitchen so you can see Chef Jusman So and his team at action which was an interesting sight. My seat gave me the full view of the kitchen. It was inspiring to watch them cook though I feel that it must be rather pressuring to be under watchful eyes.

We were greeted by immaculate and friendly service which is one of the most important criteria that I have. The walnut bread looked good but it was only mediocre as the crust was rather chewy for some strange reasons.

Walnut bread with butter

We were served with complimentary amuse bouche to whet our appetite. It was cold tomato soup with avocado paste and caviar. Not particularly outstanding but it certainly did its job by making me feel hungry for more. I was surprised that the avocado paste actually went well with the tomato.

Amuse bouche

The appetisers were really interesting and we had a hard time choosing what to have. We shared our appetisers- the first was pan-seared duck foie gras with pistachio crust and fig compote, apple puree and a dressing of red grape mustard vinegar. This was done well. Not the best but it was delightful eating the nicely seaered foie gras with perfect accompaniments.

A risotto of Burgundy escargot and tiger prawns flambéed with pastis,
Parmesan crusted poached egg and Italian parsley foam

Pan-seared duck foie gras with pistachio crust and fig compote, Granny Smith apple puree and a dressing of red grape mustard vinegar

Our second appetiser was the risotto of burgundy escargot and tiger prawns flambeed with pastis parmesan crusted poached egg and parsley foam. J commented that he didn't expect it to look like what it did but it was really good. The ingredients were harmonious and it left me wanting more.

With such good appetisers, I was looking forward to my duck confit. It isn't something that I'll normally order but I was not too inspired from the menu though they had quite a few mains to choose from.

The duck confit looked promising but it was on the salty side. I must say that the sides- baby potatoes, sauteed field mushrooms and green beans were really good. Flavourful and perfect complement to the duck confit.

Duck leg confit with Salardaise ratte potatoes and sautéed field mushrooms,
French green beans and orange scented Pommery mustard jus

J ordered the Australian grain fed lamb loin with a cassoulet of summer beans scented with garlic, rosemary. The crispy parmigiano-reggiano (parmesan cheese) added a nice touch to the dish. The failing was that the lamb loin was too rare even though he ordered it to be medium done. The center of the meat is totally red so we sent it back to the kitchen. After that, everything went well but I was too full for desserts. I suspect that it is caused by the fattiness of the duck confit.

Australian grain fed lamb short loin with a cassoulet of summer beans
scented with garlic, rosemary and lardons, crispy Parmigiano
Reggiano and Roma tomato coulis

Overall, I think we had a good experience at Sage and will probably check back sometime later especially for their appetisers.

After we called for the bill, we left and settled at Tasting Notes for some wine and a good chat. How I wish that life could be like this Saturday.

***

Sage, The Restaurant
11 Unity Street
#02 -12 Robertson Walk
Singapore 237995
Tel: (65) 6333 8726

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Ambitious Sunday Cooking- Asian styled dinner and ... Garlic and Parsley Bread- A good lesson The mark of a good weekend My kind of Deepavali holiday Noteworthy cousin of ice-cream Of Orange Grand Marnier Tea Cakes Grilled and Charred Lunch with my sis at Brown Sugar Mum's birthday treat Macarons overload Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Sunday, November 25, 2007 Saturday delight- Classic Pound Cake and Sage I've just added another cookbook to my collection- Paris Sweets by Doris Greenspan. I have been eyeing it for the longest time and I regretted not buying it earlier. I love the members' sale at Kino cause I managed to get that coupled with food magazines! =) J and I spent Saturday afternoon making Classic Pound Cake. Pound cakes are under- appreciated, really. To many, the pound cake is often seen as plain, and uninteresting cake. However, this 1700s cake when well-done, is really a pleaser especially when eaten with tea. Its name originated from the first pound cake which was made with a pound each of butter, sugar, and flour. Today, though there are different variations of the pound cake, the measurements still follow closely to the traditional ones. I need to find time to bake another classic pound cake real soon. This time, I'll let it stay in the oven for awhile longer to remove the moisture in the cake. Other than that, the flavours are perfect. Classic Pound Cake [Dinner at Sage] The last time I headed to Sage only to find myself disappointed because they are not open for lunch. This time, J and I made a reservation for dinner which was a good thing because the restaurant was full house for the evening. Sage has minimalist decor with an open concept kitchen so you can see Chef Jusman So and his team at action which was an interesting sight. My seat gave me the full view of the kitchen. It was inspiring to watch them cook though I feel that it must be rather pressuring to be under watchful eyes. We were greeted by immaculate and friendly service which is one of the most important criteria that I have. The walnut bread looked good but it was only mediocre as the crust was rather chewy for some strange reasons. Walnut bread with butter We were served with complimentary amuse bouche to whet our appetite. It was cold tomato soup with avocado paste and caviar. Not particularly outstanding but it certainly did its job by making me feel hungry for more. I was surprised that the avocado paste actually went well with the tomato. Amuse bouche The appetisers were really interesting and we had a hard time choosing what to have. We shared our appetisers- the first was pan-seared duck foie gras with pistachio crust and fig compote, apple puree and a dressing of red grape mustard vinegar. This was done well. Not the best but it was delightful eating the nicely seaered foie gras with perfect accompaniments. A risotto of Burgundy escargot and tiger prawns flambéed with pastis, Parmesan crusted poached egg and Italian parsley foam Pan-seared duck foie gras with pistachio crust and fig compote, Granny Smith apple puree and a dressing of red grape mustard vinegar Our second appetiser was the risotto of burgundy escargot and tiger prawns flambeed with pastis parmesan crusted poached egg and parsley foam. J commented that he didn't expect it to look like what it did but it was really good. The ingredients were harmonious and it left me wanting more. With such good appetisers, I was looking forward to my duck confit. It isn't something that I'll normally order but I was not too inspired from the menu though they had quite a few mains to choose from. The duck confit looked promising but it was on the salty side. I must say that the sides- baby potatoes, sauteed field mushrooms and green beans were really good. Flavourful and perfect complement to the duck confit. Duck leg confit with Salardaise ratte potatoes and sautéed field mushrooms, French green beans and orange scented Pommery mustard jus J ordered the Australian grain fed lamb loin with a cassoulet of summer beans scented with garlic, rosemary. The crispy parmigiano-reggiano (parmesan cheese) added a nice touch to the dish. The failing was that the lamb loin was too rare even though he ordered it to be medium done. The center of the meat is totally red so we sent it back to the kitchen. After that, everything went well but I was too full for desserts. I suspect that it is caused by the fattiness of the duck confit. Australian grain fed lamb short loin with a cassoulet of summer beans scented with garlic, rosemary and lardons, crispy Parmigiano Reggiano and Roma tomato coulis Overall, I think we had a good experience at Sage and will probably check back sometime later especially for their appetisers. After we called for the bill, we left and settled at Tasting Notes for some wine and a good chat. How I wish that life could be like this Saturday. * Sage, The Restaurant** 11 Unity Street #02 -12 Robertson Walk Singapore 237995 Tel: (65) 6333 8726 link \| posted by simin at 1:29 PM \| 0 Comments: Want to Post a Comment? back to main page
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