FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

China Airlines, Chef Sara Lin

Jan 1, 2012
2012 / January 2012

With a flair for highlighting the best of Eastern and Western culinary traditions, Executive Chef Sara Lin brings a world of flavor to passengers traveling the globe with China Airlines.

Lin, whose curriculum vitae includes stints at Grand Hyatt Taipei and such Michelin-starred eateries as Per Se and Le Bernadin, studied at the Royal Melbourne Institute of Technology, the French Culinary Institute and the American Sommelier Association.

At China Airlines, she creates dishes that highlight fresh seasonal ingredients while elegantly combining the best flavors from the East and the West.

SWEET CORN SOUP WITH FOIE GRAS, BABY CORN AND POPCORN

Serves 4

For the soup:
100 grams unsalted butter
1 bay leaf
30 grams parsley sprigs
200 grams chopped onion
60 grams chopped garlic
60 grams chopped carrot
1200 grams frozen corn kernels
2.4 liters chicken stock
200 grams cream
Ground white pepper, to taste
Salt, to taste

Melt the butter in a sauté pan. Add the bay leaf, parsley sprigs, onion, garlic and carrots and sweat until the vegetables are translucent. Add the frozen corn kernels and sweat until the corn is soft. Add the chicken stock and cook for 30 minutes. Discard the parsley sprigs and bay leaf. Cool the soup slightly. Working in batches, purée the soup in a blender until smooth. Strain the soup into a large bowl, pressing on solids to extract as much liquid as possible. Add the cream to the strained soup and heat until it simmers without boiling. Season to taste with salt and white pepper.

For the garnish:
5 grams foie gras, seasoned with salt and pepper, and seared
3 grams fresh-popped popcorn, grated in a blender or coffee grinder
3 grams baby corn, diced

PRESENTATION: Place a serving of foie gras, grated popcorn and diced baby corn into each of four bowls. Pour the soup into the bowls.

GRILLED YOGURT-MARINATED LAMB RACK WITH GRILLED BEEF SHORT RIBS, BRUSSELS SPROUTS, ARTICHOKE, TOMATO, SAFFRON MASHED-POTATO CAKE AND BLUEBERRY SAUCE

Serves 4

For the lamb racks:
4 lamb racks, 70 grams each
15 grams garlic, peeled and chopped
5 grams ginger juice
5 grams fresh red chili, seeded
20 grams yogurt
1 pinch salt
1 pinch pepper
25 grams olive oil

Combine the garlic, ginger juice, red chili, yogurt, salt, pepper and olive oil in a bowl. Add the racks of lamb. Refrigerate for at least 3 hours. Grill the lamb racks to desired doneness. Set aside and keep warm until ready to plate.

For the beef short ribs:
4 beef short ribs, 70 grams
Salt, to taste
Pepper, to taste

Season the short ribs with salt and pepper. Grill the beef short ribs to desired doneness. Set aside and keep warm until ready to plate.

For the saffron mashed-potato cakes:
1 kilogram potatoes, peeled, washed and cut into large pieces
1 pinch saffron
250 milliliters milk
100 grams butter
Salt, to taste
Pepper, to taste

Place the potatoes in a saucepan. Cover with water, add salt and cook until the potatoes are completely tender. Drain well and pass the potatoes through a food mill. Place the saffron and milk in a saucepan. Bring to a simmer. Stir the hot milk into the puréed potatoes. Beat in the butter. Season to taste with salt and pepper. Form the potato mixture into 4 round cakes. Set aside and keep warm until ready to plate.

For the blueberry sauce:
50 grams butter
50 grams flour
750 milliliters milk
100 grams fresh blueberries (or substitute frozen berries)
Salt, to taste
Cayenne pepper, to taste

Melt the butter in a saucepan over low heat. Slowly mix in the flour to create a roux. Cook the roux for 1–2 minutes, until it becomes frothy with bubbles. Remove the roux from the heat. In another saucepan, combine the milk and blueberries. Bring to a boil. Whisk the hot milk and blueberries into the roux. Return the saucepan to the heat and bring to a boil. Season to taste with salt and cayenne pepper. Cook for 10–15 minutes. Pass the cooked sauce through a fine chinois to prevent a skin from forming.

For the garnish:
4 Brussels sprouts, boiled in salted water
1 beefsteak tomato, cored and cut into 4 pieces and grilled
4 fresh artichoke hearts (or substitute canned artichokes)
4 thyme sprigs

For each serving, place a grilled lamb rack and beef short rib on the left side of the plate. Place a potato cake, Brussels sprout, beefsteak tomato wedge and artichoke heart on the right side. Garnish with thyme sprigs. Drizzle blueberry sauce in the center of the plate.

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

#globility

Insta Feed
LGBTQ+
Jun 18, 2021

Show Your Pride with Essentia Cocktails

Pride Month is in full swing and to celebrate the community, make a colorful cocktail everyone will enjoy. These colorful ingredients will get the party started during Pride or any time of the year. Start this recipe the night before to create the rainbow ice cubes.

Norway
Jun 17, 2021

Up Norway Sustainable Tour: The Discovery Route

Up Norway, Norway’s travel curator, partners with sustainability experts to offer travelers a new tour. The Discovery Route, called the “world’s most sustainable journey,” combines personal wellness with the wellness of the environment.

eFlyer Reviews
Jun 16, 2021

Marriott Dallas Uptown Review

Driving into Dallas during a rainstorm, we were eager to arrive at our destination. The valet parking at Marriott Dallas Uptown is underground and ideal for inclement weather. We took the elevator to the lobby and made our way to the registration desk. The staff wore masks, but still managed to convey a warm greeting. On the wall behind them hung a colorful piece of art made partially from reclaimed wood that depicts neighborhood scenes. The new hotel covers an entire block in a residential area and opened earlier this year.

Sports Industry Awards returns to Dubai’s Palm Jumeirah for 8th Edition

The biggest names in the Middle East sporting community will gather for the Sports Industry Awards as the event returns for its eighth edition. SPIA recognizes the achievements of individuals, organizations, facilities and campaigns that contributed to the development of sport in the region.

eFlyer News
Jun 16, 2021

Brussels Airlines Resumes Service to New York, Washington, D.C.

Brussels Airlines resumed trans-Atlantic service to and from New York (JFK) and Washington, D.C. (IAD), to Brussels (BRU) this week.

Daily
Jun 16, 2021

Best Cities for a Staycation

Although travel restrictions are beginning to lift, many Americans aren’t ready to travel yet, but still want to get out and explore something new. WalletHub, a personal-finance website, recently conducted a study to find out the best cities for a staycation this summer.

SPIA 2021 Winners Crowned at Gala Ceremony at W Hotel, Palm Jumeirah

The Sports Industry Awards returned with a bang last night as 200 guests packed the W Hotel Great Ball Room for the gala ceremony.

Daily
Jun 15, 2021

6 Reasons to Put Oslo, Norway, on Your Travel List

As the vaccine rolls out and travel begins to pick up, it’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Oslo with us.