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Frito pie with Wolf Brand Chili.
It's cold outside. We needed this!
The last time we had Frito pie (made by a Texan friend), we were picnicking outside watching Aussie rules football on one of the most blisteringly hot days of the summer...so we're holding on to that memory to get through the winter. :D
Tomato sauce is the sauce I have the most. I can’t live without it. Whatever kitchen style you have you will need it at least once a week, without fail. Its like salt. Doesn’t matter how much you use it, you must have it.
This plate is inspired by, and made according to the recipe of Eric Ripert form "Le Bernardin" - one of the best restaurants I have ever been to, and up to this point one of the three all-time top meals I've had.
The recipe truly works, as does the final dish - it turned to be only slightly acidic, with a nice play of textures. I used a Geoduck from New Fulton Fish Market, local veggies and freeze-dried corn from "Whole Foods".
Cabbage Soup with Mustard Cream and Choucroute.
Soup is made by poaching red cabbage with pears, ginger, carrots, celery, onions, garlic and herbs, then pureed through a tamis, seasoned with cumin, coriander, fenugreek, white pepper and gray sea salt, and finished with slightly whipped cream.
Irish Soda Bread - so simple, but so good!
This is one of the easiest quick breads to make - ready in about an hour. I've tried it with salumi, herring and foie gras - all three work really well.
This bread is inspired by Sportsman Pub meal pictured by ulterior epicure.
Pasta a Picchi Pacchi
Kind of like pasta puttanesca, but minus the olives and capers and with basil instead of parsley. With the start of summer, we have been using a lot of fresh basil and tomatoes in our dinners these days. I can't wait to try this with really good heirloom/farmstand tomatoes. :)
(Made using this recipe.)
This is a replica of a Octopus dish I tasted ( and sent back to the kitchen) at "La Bernardin"..
Warm Octopus, Smoked Paprika, Preserved Lemon, Garlic, Parsley, Extra Virgin Olive Oil: octopus was cooked sous-vide @ 77F for about 4 hours, and retained just a touch of "al dente" bite, other ingredients matched and worked in unison. My first taste was identical to what I tasted at the "Le Bernardin", i.e. it was too acidic! I adjusted the acidity by adding a touch more parsley and just a drop of Clover honey. Great dish - will make again any time.
Lobster, "Peas and Carrots"
- fava beans, carrot mousseline
Everything on the plate worked, except the lobster! What was I thinking??? Just another example of how integrity must never be compromised - I should not have served this.
This was the first truffle I touched for a while... Just for an idea of size: I wear XL size gloves.
I generally don't like fruit beers, and Belgian beers, in particular. This brew, however, was absolutely outstanding - solid 96 points. It was crispy, did not have taste of alcohol, and was neither too sweet, nor sour. I paired it with smoked duck and pickles.
Robert made these from a recipe we found in a recent Whole Foods Market flyer...I wish he would cook more often, these were fantastic! :)
Serves 4
2 lbs mussels (We got Moosabec mussels, from Maine)
2 jalapeno peppers
1 lime, plus zest
1.5 cups unsweetened coconut milk
1 10 oz box frozen spinach
1 bunch cilantro, chopped
1 14.5 oz can no salt added organic diced tomatoes
2 tablespoons dried oregano
1/8 teaspoon fresh ground pepper
Scrub mussels with vegetable brush under cold running water, set aside to drain. Discard any mussels with broken shells.
Slice jalapenos in half lengthwise, remove seeds and veins and set aside. Zest the lime, set zest aside, then cut lime in half and set aside.
In medium pot, add coconut milk and frozen spinach, and cook 3-5 minutes over medium heat until spinach has thawed and separated. Stir in cilantro, jalapenos, and lime zest. Squeeze lime juice into pot and then toss in the whole lime along with tomatoes, oregano and pepper. Stir.
Bring to a simmer to combine flavors. Add mussels, stir and then cover pot, cooking for 4-6 minutes until mussels have opened.
This is a replica of a Octopus dish I tasted ( and sent back to the kitchen) at "La Bernardin"..
Warm Octopus, Smoked Paprika, Preserved Lemon, Garlic, Parsley, Extra Virgin Olive Oil: octopus was cooked sous-vide @ 77F for about 4 hours, and retained just a touch of "al dente" bite, other ingredients matched and worked in unison. My first taste was identical to what I tasted at the "Le Bernardin", i.e. it was too acidic! I adjusted the acidity by adding a touch more parsley and just a drop of Clover honey. Great dish - will make again any time.
I wanted to make a non-traditional dessert for Easter, and settled on a Lime Tart ( recipe from "Le Bec Fin" cookbook). Luckily there was some Pate Sablee and Lime-Kumquat filling left, so I made a plated version as well.
Pate Sablee is made with all-purpose and cake flours and almond paste, custard filling made with juice of lemons and kumquats, as well as finely minced kumquat rind.
Steamed Japanese style egg custard with shiitake mushroom, asparagus, and shrimp (hidden beneath the surface). Recipe here.
I especially love these cups...the spiral pattern is such a classic.
Yukon Potato Blini, Pepper and Black Garlic Caviar, Chive Oil, Chevril
- this was an interesting dish because of how delicate Yukon Potato Blini matched slightly sweet, assertive flavor of Black Garlic ( my first experience with that particular ingredient). All the parts of the dish worked in unison, and matched perfectly well with the wine chosen for this course:
This plate is inspired by, and made according to the recipe of Eric Ripert form "Le Bernardin" - one of the best restaurants I have ever been to, and up to this point one of the three all-time top meals I've had.
The recipe truly works, as does the final dish - it turned to be only slightly acidic, with a nice play of textures. I used a Geoduck from New Fulton Fish Market, local veggies and freeze-dried corn from "Whole Foods".
The recipe changes a little every time I make these, depending on what we have available in the kitchen or adjusting to the taste of whoever is eating them. :)
INGREDIENTS:
8 oz thin spaghetti (I tried to make this healthier by using the "Barilla Plus" multigrain version), approximately 3 tablespoons natural style peanut butter, some good quality soy sauce, fruit based hot sauce (or any hot sauce you have on hand...for example, sriracha is also great in this), 2-3 scallions (sliced on the diagonal) and one carrot (julienned or in this case, I used a vegetable parer to make thin curls).
DIRECTIONS:
Cook pasta according to package directions and drain. While pasta is still hot, add the 3 tablespoons of peanut butter and stir in with a fork until noodles are coated. The heat of the pasta will melt the peanut butter and make it easier to distribute throughout the noodles. (Add more peanut butter to taste if it is not peanutty enough for you or add a splash of sesame oil, which also makes it easier to mix.) Add a few shakes of soy sauce and a little hot sauce to taste and mix this into the pasta. Add scallions and carrots and mix those in as well, reserving a few scallions to garnish the top. Enjoy warm or cold.
1 liter whole (or semi skimmed) organic milk
1/2 dl cream
1 lemon, juiced (about 2 tablespoons) - white wine vinegar can probably also be used
1/8 teaspoon salt (optional)
Also need:
Candy thermometer
Cheesecloth
1. Heat milk to just before boiling (95 C)
2. Add lemon juice and stir - the milk will curdle pretty much instantly
3. Leave to stand for a few minutes
4. Strain in colander lined with cheese cloth
5. Hang over the sink faucet and allow to cool for 1h
6. Store in fridge, keeps for a few days
Easter Plate: Honeybaked Ham, Roasted Fingerling Potatoes with Cream and Dill, Sea Beans with Sherry Hollandaise and poached Quail Egg.
I did not make my own ham this year, but The Honeybaked Ham Co makes an outstanding product. Everything else on the plate is house-made.
Meat substitute products have definitely come a long way. This bolognese sauce made with Quorn amazed my picky boyfriend...he couldn't believe this was made without meat. We both thought it was delicious.
The sauce recipe is from the Quorn website.
I just got a new waffle maker yesterday. I have an amazing vintage one but it's too tall under my cupboard when I open the lid, sad. The new new one works great! mmm...
Whole Wheat Couscous from Bob's Red Mill
To see recipes with their Israeli couscous, please CLICK HERE
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Filipino Salad made of Itlog na Maalat (Salted duck eggs) with diced green/red tomatoes, scallions and vinegar.
Pickling spice: black and white pepper, coriander, bay leaf, red chilies, star anise, Sechuan peppercorns, cloves, allspice, juniper berries, ginger, white mustard seed, fenugreek, white cardamom, green cardamom, black cardamom.
Cabbage Soup with Mustard Cream and Choucroute.
Mustard Whipped Cream and Choucroute ( red cabbage, Asian pear, oregano, thyme and fennel, cured with Sweet Potato Vinegar and Japanese Rice Vinegar)
Rumtopf is also known by a couple different names such as, Bachelor’s Jam or Boozy Fruit, while a version using Brandy is sometimes called Tutti Frutti or Brandied Fruit. All versions are the same principle. It is basically sugared fruits, covered in alcohol and left to ferment and be enjoyed at the Holidays. It is a way to capture the flavors of summer and heat you up on the inside during the cold Winter months.
In this case, rump-jars filled with an assorted fruit, cut to bite-size, covered with organic cane sugar and dark rum.
It needs about 3-5 months to properly cure.
Simplicity and minimalism do not take away from the richness, I don't think. Master Yasuda from Sushi Yasuda told me that one of the best ways to understand sushi is a simple combination of Daikon Sprouts Sushi Rice, a drop of Yuzu Juice and Sea Salt. I did just that - "less is more", indeed.
Small batch of elderflower cordial
1 lemon (preferrably organic, washed and sliced)
15 heads of elderflower
500gr sugar
500ml water
17gr of citric acid
1. Boil water
2. Pour water on sugar
3. Stir until sugar has disolved
4. Add citric acid
5. Pour on elderflowers and sliced lemons
6. Leave in cool location for 3 days to infuse
7. Filter through muslin cloth
Use to flavour drinks, desserts, berries
Best stored in freezer
This is a replica of a Octopus dish I tasted ( and sent back to the kitchen) at "La Bernardin"..
Warm Octopus, Smoked Paprika, Preserved Lemon, Garlic, Parsley, Extra Virgin Olive Oil: octopus was cooked sous-vide @ 77F for about 4 hours, and retained just a touch of "al dente" bite, other ingredients matched and worked in unison. My first taste was identical to what I tasted at the "Le Bernardin", i.e. it was too acidic! I adjusted the acidity by adding a touch more parsley and just a drop of Clover honey. Great dish - will make again any time.
Chocolate Tart, Whipped Vanilla Cream, Candied Citrus, Lyle's Black Treacle.
I was trying to be simple and minimalistic with my dessert. Inspiration came from - you guessed it: L'Ambrosie Tarte Fine Sablee au Cacao Amer pictured by ulterior epicure .
"Bloody Mary" - we had a few.... I made it with very rare in the US "Russian Treasure" vodka, tomato juice, wasabi, Berbera chili, garlic, lemon, lime, yuzu, black and white peppers, togarashi spice and Grey Sea Salt. Beer chaser is IPA form "Town Hall" Brewery in Minneapolis - one of my absolute favorites.