The fourth edition of Is My Blog Burning?, the one and only distributed food blogging event, will be hosted by Pim. The theme this time around is “Around the world in a bowl of rice”, and the idea is — you guessed it — to cook a rice dish!

Entries should be posted on Sunday, May 23rd, two weeks from now. Check out the details on Pim’s blog, and take a look at the previous events’ entry list :
First edition : Soups
Second edition : Tartines
Third edition : Cakes

I keep a running list of tools I absolutely need and must acquire at all costs. I’ll admit that this list tends to be much longer than reasonable, and completely out of proportion with the capacity of our kitchen or the actual utility of said tools.

But hey, some girls buy shoes, I buy kitchen toys! (Well, shoes too, but I’m trying to make a point, here.)

This “fourchette à tremper” is an item I recently crossed off my list. It is what chocolate makers use to make chocolate-dipped things : you melt some chocolate in a wide and not too shallow pan, you balance whatever it is you’d like to dip onto the tines of the fork, lower the fork into the chocolate, take it out, and deposit the coated bite on a special non-stick plastic sheet (“feuille guitare”) for it to dry and harden.

The fork is also used to form the little ribbed lines you can sometimes see on chocolate bites. Just after depositing the coated confection on the sheet, while the chocolate is still soft, you gently apply the fork tines on top of the chocolate, then lift it up and towards you : the chocolate coating will sort of follow the fork’s movement, and will keep the imprint of the tines.

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[Little Swiss Cheeses]

Un petit suisse, literally “a little Swiss”, is a fresh cow’s milk cheese that’s shaped like a small cylinder.

The story, I gather, is that it was originally invented in Normandy in the 1850’s, at a dairy farm owned by a Madame Hérould. One of her garçon-vachers (an employee who tends to the cows, literally a cowboy), who was from Switzerland, suggested she enrich her cheese with cream, like they did in his home country. She followed his advice to excellent results, and named the cheese in his honor. One Monsieur Gervais got interested; he helped develop the production process, and had the cheese shipped to Paris on the newly created train line, to be sold extra-fresh every morning.

Originally, a white strip of paper was wrapped around each cylinder to hold its shape, and the petits suisses were packed six by six in little wooden boxes. The contemporary version of the packaging has each petit suisse sit in its own ribbed plastic tub, like a yogurt. However, modern-day producers have cleverly kept the paper wrapping, which clearly marks the identity of the product.

It used to be a 60% milk fat cheese, but it is nowadays more commonly sold in its 40% version, or even 20% or 0%. Since it is unsalted and very fresh, it is a versatile ingredient that can be used for savory recipes (seasoned and mixed with fresh herbs, or added to a spread to make it creamy), but is also consumed as a dessert, like yogurt. It is especially popular with kids and widely served at school cafeterias, because the small tubs fit right into a child’s hand, and because unwrapping them is so much fun.

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Confiture de fraises au poivre noir et à la menthe fraîche

This is another one of the jams I made last summer, during my jam-making spree.

The recipe comes from a great book by Christine “Jam Fairy” Ferber, simply titled Mes Confitures. After a section with tips and techniques, which is kept nice and short, Christine goes on to share over seventy of her recipes.

Rarely have I tasted such a vivid strawberry flavor in a jam.

They are organized by season, and I find this clever and wonderfully suited: jam-making is really the art of canning an ephemeral moment of the year, to be enjoyed later when nostalgia strikes. And just like memories are often sweeter than reality was at the time, jam is the memory of the fruit, and is, indeed, sweeter and more concentrated.

Some of Christine’s recipes are classics, but some are very inventive and tempting. Spring is the time for Rosemary and Acacia Honey Rhubarb Jam. In the summer, we’ll make a Lemon, Lemongrass and Garden Raspberry Jam. Fall will come, and with it a Chestnut and Vanilla Pear Jam. As for winter, it will bring us an Orange, Chocolate and Banana Jam.

I made this jam last year with small strawberries from Brittany, and the result is utterly delicious: rarely have I tasted such a vivid strawberry flavor in a jam. Industrial strawberry jams are usually pureed, and I think it’s a real pity : here the crystallized strawberries have stayed whole, you can see their pretty shapes in the syrup, and you can bite into each one, sending shockwaves of strawberry flavor to your jubilating palate.

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