Garden | Crafted Creations

Mango Lassi Popsicles

mango popsicle

My new favorite desserts this summer are popsicles. They are so easy to make and there are no limits to the flavor combinations. It seems that they are popping up everywhere this year, even the franprix across the street has their own line.

For this recipe I make a puree of mango and a little sugar if it is not sweeet enough. Then I mix equal parts of coconut milk and cream. Layer these in a mold and place in the freezer for 1 hour. After it has started to freeze, place the sticks in the middle of each popsicle then return to the freezer until completely frozen.

I serve mine with a spicy chocolate sauce and some fresh raspberries from the garden.

Take the time and experiment with your favorite summer flavors.

Have fun and enjoy taking a break from the heat of the summer!

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Posted by chefandrewwigger on August 24, 2017 in Dessert

Tags: chocolate, coconut, coconut milk, cooking, cool down, creative, delicious, dessert, food, Frame, Frame Brasserie, fun, Garden, lassi, mango, popsicle, summer

The New Parmentier!

04 Feb

parmentier

The newest creations in the kitchen have been some changes to classics. What better dish to start with than my favorite! With the late fall and winter here, I decided to work with one of my favorite vegetables for the season which is the beautiful sunchoke (topinambour in French). This vegetable pureed and fried into chips have equally flavorful results. Here I have combined this puree with a mix of sautéed mushroom and duck confit with a little teriyaki and jus. One of my favorite spices right now is the togarashi spice, which works very well with the combination of all these flavors. Give it a try, it is a pretty simple dish and will be a pleasant surprise.

Didn’t I tell you? I moved to Paris!

22 Oct

It has been awhile since my last post in February. I wanted to fill you in on what I’ve been doing. Last February, I accepted a position as Head Chef of FR/AME restaurant in Paris, France. I somehow convinced my wife to make the big move and we made the journey across the world to our new home in Paris. I moved there in March and she joined me later in May.

When I arrived in late March, I had a lot of work ahead of me. There were numerous tastings, the kitchen and restaurant were still in the process of renovation, there were interviews to conduct, etc.

The restaurant opened on April 10, 2014.

FR/AME’s concept is California cuisine with a French twist. The very name of the restaurant itself is a combination of France and America. The restaurant is located within the Hotel Pullman Paris Tour Eiffel which, as you can guess by the name, is very close to the Eiffel Tower. The following picture was taken from the 10^th floor banquet space we have in the hotel.

Our restaurant is very unique because we have our own garden on the rooftop next to the restaurant and while the garden doesn’t supply all of our produce, we do use items from there to garnish and create special dishes. The following pictures show the garden at the beginning and as it has grown. We also have six chickens and bees!