Cucumber Water

I noticed this walking by a customer's table at Daylesford Organic; what an elegant touch to a pitcher of water, and how welcoming it would be on a hot day.

pretty glass pitcher

prettiest ice cubes you can find

cucumber

mineral water (non-sparkling)

1. peel cucumber, leaving some skin
2. push harder, peel the flesh lengthways
3. put cucumber & ice in a pitcher and fill with the water

Cauliflower Anchovy Linguine

Michelle made a lovely pasta dish tonight.

small head of cauliflower

tin of anchovies

4 garlic cloves

3-4 dried italian pepperoncini

EVOO

linguine

lemon (optional)

1. Boil cauliflower in salted water til very soft (keep water)
2. Saute pepperoncini and garlic in EVOO til golden in a large saute pan
3. Add anchovies, saute til they melt
4. Add cauliflower--lift with slotted spoon directly from pot into pan with mixture
5. Mash up everything together
6. Boil pasta in cauliflower water, undercook it by a minute or two, and mix into pan 
7. Serve, add squeeze of lemon, if you like

Interactive Tuna Tartare

For mother's day, we took mama to Cecconis for breakfast.  As we were leaving they rolled out a trolley with condiments for their tuna tartare.  I thought what a lovely idea for an appetizer at home:

chopped cornichons

chopped red chile

capers

chopped red onion (thin)

best EVOO

lemon/lime quarters

S&P

1. Bring large cutting board to table along with tray of condiments
2. Place slab of tuna on cutting board, chop for guests
3. Each guest helps him/herself to tuna and adds above condiments in any combo preferred (suggestion: red chile, onion, EVOO, lime, S&P)

Caramelized Endive & Picos

We made a dash for Moro--at the bar--recently, and had this.  The first time I use Picos (a Spanish roquefort). Will be a new staple on my tapas circuit!

4 endives

1 lemon

25 gr butter

pinch sugar

parsley

S&P

150 gr picos cheese (no rind)

3-4 tbls single cream

1 pinch grated nutmeg

1. Cut endives into quarters lengthways; boil water, add endives with a slice of lemon (keep from coloring); once returns to boil, simmer 2-3 mins until endives are soft
2. Drain, rinse with cold water, squeeze as much water out of endives as possible
3. Put cheese, single cream to taste, pepper, nutmeg into pan and stir til melted (leave some chunks--don't want overly smooth consistency)
4. Heat butter in another pan (use half butter + EVOO to make lighter), let bubble, add pinch sugar, put endives in pan and don't move so that they caramelize; season with S&P, flip over do the same. Add lemon at very end to deglaze.
5. Serve endives on warmed plate, pour picos down middle of endives, sprinkle parsley.

Brandade de Morue & Grilled Polenta

Using the brandade recipe from a previous entry, I took it one step further by serving it with a delicious polenta. Worked a fine treat, with rave reviews.

Good quality polenta

Chicken stock (if not your own, buy a freshly-made commercial type)

1. Make polenta using stock; use higher quantity of polenta than usual to get a very thick consistency (avoid minute polenta, use normal, slow-cooking, rougher grain type)
2. Pour into small shallow pan so that you get a 1.0-1.5 inch thick polenta cake. Smear EVOO on top, put in broiler on high, brown top, let cool, then unmold.
3. Slice polenta, put brandade on top, with a grind of pepper, small drizzle of EVOO, maybe a couple snipped chives.

Potato Capelleti & Mushrooms

This hit the spot tonight, the perfect dish before winter ends....

"00" pasta & Italian eggs

350 gr new potatoes

150 gr butter

sprig of rosemary

80 gr parmesan

mixed mushrooms

chives, parsley

butter, EVOO, s&p

white wine

1. boil potatoes, peel when still hot, whiz in blender
2. melt butter in rosemary, add gradually to potatoes in blender while both still hot
3. add parmesan, s&p to taste
4. put filling aside, make pasta, then make capelleti using filling
5. saute mushrooms, add minced garlic toward end, some s&p, white wine until evaporates
6. boil capelleti, with slotted spoon put into saute pan with mushrooms, add more butter, some pasta water if necessary, more seasoning including chives/parsley
7. serve, grate parmesan generously, possibly drizzle of EVOO, extra seasoning if necessary

Boudin Blanc & Glazed Apple Tapa

I needed to turn a classic bistro dish into a tapas, and this worked very well.

a few boudins blancs (properly made)

2-3 tangy apples (need about third volume of boudins)

sugar

butter

calvados (or cognac)

maille mustard

1. bake the boudin in a dish 30-34 mins, till they expand & skin browns
2. cut into eighths, saute apple in butter and sprinkle of sugar, flambe with alchohol
3. slice boudin, scatter about the plate; do same with apple pieces
4. put small tub of mustard in middle of the plate, grind pepper overall
5. toothpicks on side-- get a bit of boudin, apple and dab of mustard in every bite