Tonight's Dinner

This entry is reserved only for special meals. My dear friend Toby Kwan made a special meal for me the other night in Singapore. There was lots of thought and care that went into this dinner, which is always an honest manifestation of a good friendship. Thanks Tobay Babay.

• Za'atar & coriander dip with pita crackers
• Mini chorizo madeleines
• Watercress veloute
• Capellini with sea urchin & parmesan butter, trout caviar
• Sous-vide beef rib, braised turnips, pickled mustard seed
• Wine-braised pear, black sesame sponge cake and miso
• Coconut flan & lemon oil
• Rasberry dust

Hazan's Sugo

This is Marcela Hazan's take on a nice tomato sauce for pasta. I thought this was well worth noting because it is one of Ruth Roger's favorite recipes. Key is to make sure the garlic barely colors and then allowed to simmer gently in the tomato so that it can release its sweetness. The raw basil at the end is also important, so that it does not under any cooking.

450 gr pasta
6 tblsp EVOO
2 medium garlic cloves, peeled and sliced very thinly
300 gr tinned Italian tomatoes, with their juice
maldon sea salt
ground black pepper
10 fresh basil leaves torn by hand into small pieces

1. put EVOO and garlic in a saucepan and turn heat to medium
2. when the garlic becomes slightly colored add the tomatoes and turn the heat down to very low
3. cook uncovered until the oil floats free of the tomatoes for about 20 minutes
4. add salt and pepper and cook for another 2-3 minutes, stirring now and then
5. off the heat stir in the torn basil leaves

Chestnut Linguini, Caramelized Onion

This came together so nicely tonight I had to write it down. I will take full credit for this combo. Thank you.

250 gr chestnut tagliatelle
1 onion, 12 shallots, 6 garlic cloves sliced thinly
a few rosemary needles (or thyme)
12 black peppercorns
1 bay leaf
2 tblsp white port
maldon sea salt
EVOO
1 tblsp butter
parmesan (optional)

1. put onion, shallot and garlic in big pan with EVOO, rosemary, pepper, bay leaf, salt
2. confit and caramelize for 3-4 hours on super low heat; about one hour in add the port
3. toward the end put lid on pan for quicker caramelization (around 20-30 mins)
4. set aside until needed and reheat if necessary
5. boil pasta, add 2 tblsp of pasta water to onion mixture to loosen
6. drain pasta and add to pan with butter
7. serve with grated parmesan, if you like

Green Milk

An absolutely delicious drink recipe that we snatched from Pressed Juices in Hong Kong. I think Michelle's is even better! This can satisfy your tummy for a healthy lunch.

1-2 chopped dates depending on your sweet tooth
1 cup cashews
big handful of spinach leaves
2 cups almond milk -- or 1 tblsp almond butter and 2 cups rice or oat milk
pinch of sea salt
freshly shaved nutmeg - just a touch
a dash of vanilla extract
a few almonds

1. put all ingredients into a blender and blend until smooth
2. if too thick, add more almond milk and if too thin add more nuts

Speck & Prune Bomb

Not really a recipe but a lovely combo of contrasting yet complementary flavors. Another addition to the cured meat "bombs".

best quality speck
rociola cheese
pitted prune
young walnut

1. put a spoonful of rociola on one end of the speck slice
2. plop the prune and walnut on top
3. loosely roll the speck up and pop in your mouth 

Easy Chocolate Nemesis

Michelle made this the other night, the perfect staple chocolate cake from The River Cafe. The original version is a tad more complicated, but found that this one is just as good. We had it with some creme fraiche but was thinking it would be amazing with some matcha green tea ice cream, or a hazelnut or mint ice cream.

340g 70% Lindt Dark Chocolate
195g unsalted butter
5 organic eggs
180g caster sugar

1. preheat oven to 120*C
2. grease a 25 cm cake tin using extra butter and line with parchment paper
3. break chocolate into pieces and melt with butter in a bowl over simmering water; while chocolate and butter are melting, beat eggs and 70g of the sugar in an electric mixer until the volume quadruples
4. mix remaining sugar with 100 ml of boiled water and stir until dissolved into a light syrup
5. pour the hot syrup into the melted chocolate and cool slightly
6. add chocolate to the eggs and beat slowly until the mixture is combined
7. pour into cake tin
8. put a folded kitchen cloth in the bottom of a baking tray; put in the cake tin and add enough hot water so that it comes 3/4 of the way up the side of the cake tin
9. bake in the over for 50 mins until set
10. leave the cake to cool in the water before turning out
11. sprinkle with cacao powder before serving

Seoul Observations

A nice discovery in Seoul recently.

• Seokparang: an old villa turned restaurant serving kaiseki-like dinners. This meal included traditional porridge, Gujulpan (pancakes with shredded vegetables), Eomandu (cod dumpling), bo scam (pork belly & condiments), grilled abalone, chilhyanggye (black bone chicken soup with seven flavors), fried red snapper with apple soy sauce, neobiani (grilled marinated beef) and fresh pine mushrooms, sinseollo (hot pot of seafood, meats and vegetables), noodle soup, crispy korean date, fresh ginseng with honey and su jung gwa (best cinnamon tea ever).

Caviar & Brillat Savarin

Thanks to resident HK caviar expert Cyrille for this revelation. At least for me anyway, as this pairing has been savored by those in the know for many years! Some enjoy caviar with Comte even more!

caviar
Brillat Savarin

1. slice of cheese
2. place a little smattering of caviar on the cheese and eat

Proper Bresaola & Remoulade

Filippo has supplied us with the best bresaola ever, but must get the name. Need to make sure that the remoulade marinates 2-3 days, and that includes capers and perhaps some tarragon. Rather than plate this, the bresaola worked well as a wrap around the remoulade. The latter is fine without a mayonnaise maison to keep it on the light side.

celeri root
dijon mustard
mild olive oil
tarragon
cider vinegar
capers
chives

1. make remoulade, ensuring that long strands are grated
2. dress with vinaigrette and herbs, let marinate 2-3 days
3. place a blob of remoulade on bresaola, wrap into a loose sphere, serve immediately

Tonight's Dinner

A great dinner with the Hoffmans, with some new things on the menu. Michelle's first try on the River Cafe's mini nemesis was a hit. Accompanied by some excellent wines including a Sauternes Chateau Yquem 2005 and Haut Brion 2004, courtesy of our generous guests.

• chickpea, anchovy & tahini on corn bread
• baby veggies & tonnato sauce
• proper bresaola bombs with celery remoulade
• salt roasted beets with walnut pesto
• sea urchin & burrata
• scallops, chestnut puree, shiso
• speck involtini with robiola, prune, walnut
• blood orange, onion & oregano
• osso buco ravioli
• radicchio & herb salad
• aged parmesan, black cherry preserves
• chocolate nemesis, creme fraiche

Scallops, Chestnut & Shiso

From Rowley Leigh, apparently a dish he will serve at his new restaurant venture in Hong Kong. Sounds like an unlikely combo, which is why it is all the more intriguing!

vacuum-packed chestnuts
melted butter
milk
4 scallops
shiso leaf
maldon sea salt
ground black pepper
creme fraiche
1 lemon
EVOO

1. cover chestnuts with milk, salt and poach 15 minutes; put into blender, add butter and blend until smooth; add extra milk to achieve smooth texture
2. peel the lemon in large strips, then cut into finer strips; place in a small pan, cover with cold water and bring to a boil; drain and refresh in cold water; cover the sugar with 150 ml of cold water and simmer to make a syrup, add the blanched lemon strips and poach gently until the lemon is translucent and tender, lift out with a fork and drain over a sieve
3. squeeze and strain lemon juice and whisk with salt and pepper, creme fraiche, then olive oil for a smooth vinaigrette
4. pat scallops dry, season and brush with oil
5. place a tsp of warm chestnut puree on easy shiso leaf
6. heat pan and seat scallops on both sides, place scallop on blob of chestnut puree, put some lemon zest on top of this, and drizzle some vinaigrette all around

Braised Ribs & Horseradish

My favorite dish of our California trip, from Lucques in LA.

6 beef short ribs, 14-16 ounces each (ask for 3 bone centercut)
1 tblsp plus 1 tsp thyme leaves, and 4 whole sprigs of thyme
1 tblsp freshly cracked black pepper
3 dozen small pearl onions
1/2 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 bay leaves
2 tblsp balsamic vinegar
1 1/2 cups port
2 1/2 cups hearty red wine
6 cups of beef or veal stock
4 sprigs parsley
2 bunches swiss chard, ribs removed

potato puree
1 1/2 lbs russet potatoes
1 1/2 lbs yukon gold potatoes
3/4 cup heavy cream
3/4 cups whole milk
8 ounces unsalted butter, cut into chunks
maldon sea salt

horseradish cream
3/4 cup creme fraiche
1 tblsp grated horseradish (original recipe calls for "prepared" horseradish
maldon sea salt
ground black pepper

1. preheat oven to 425 degrees F
2. season ribs with 1 tblsp thyme and cracked black pepper, coat meat, cover and put in fridge over night
3. take out of fridge 1 hour before cooking, after 30 minutes, season generously on all sides with salt
4. toss pearl onions in olive oil, t tsp thyme, salt and pepper; spread on a baking sheet and roast 15 minutes until tender; when cooled slip off skins and set aside
5. turn oven down to 325 degrees F
6. heat a large sauté pan on high heat for 3 minutes; poor in 3 tblsp of olive oil, wait a minute until the pan is hot and almost smoking
7. place the short ribs in the pan, sear until browned on all three meaty sides; do in batches (do not crowd the meat); when browned, transfer to a braising pan, lied flat bones standing up in one layer
8. turn the heat down to medium, add onion, carrot, celery, thyme sprigs, bay leaves; stir with wooden spoon scraping up all the crusty bits in the pan
9. cook 6-8 minutes, until vegetables just begin to caramelize; add balsamic vinegar, port and red wine; turn heat up to high, reduce liquid by half
10. add stock, bring to a boil; pour the liquid over the short ribs, scraping any vegetables that have fallen on the ribs back into the liquid; the stock mixture should almost cover the ribs' tuck the parsley sprigs in and around the meat; cover tightly with aluminum foil and a tight fitting lid, braise in over for 3 hours
11. when meat is done, it will yield easily to a knife
12. let the ribs rest 10 minutes in their juices, transfer to a baking sheet
13. turn oven up to 400 degrees F, place ribs in oven 10-15 minutes to brown
14. strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices, skim the fat from the sauce and, if the broth seems thin, reduce it over medium-high heat to thicken slightly, taste for seasoning
15. heat sauté pan for 2 minutes, tear the swiss chard into large pieces, add olive oil to pan, stir in the cooked pearl onions, add half the swiss chard and cook 1-2 minutes stirring the greens in the oil to help them wilt
16. add a splash of water and the second half of greens, season and cook a few more minutes; place the chard on a large platter, arrange ribs on top, spoon the braising juices over the ribs, serve the hot potato puree and horseradish cream on the side
17. to make the puree, place whole and unpeeled potatoes in sauce pan, add salt and fill pot with cold water; bring potatoes to a boil over high heat, turn down the heat to low and simmer 45 minutes until tender; strain when cooked through, set aside to cool; heat the cream and milk together in a small saucepan then turn off the heat, when potatoes have cooled, peel them and pass through a food mill; put the riced potatoes in a pan, heat them over medium heat, stirring with a wooden spoon, to dry them out; add butter slowly stirring constantly and season with 2 1/2 tsp of salt; when all the butter has been incorporated, slowly stir in the warm cream mixture until you have a smooth puree; season, pass through a fine-mesh tames twice
18. to make horseradish cream, combine creme fraiche and horseradish in a small bowl, season

Canasta's Marmalades

Delicious marmalades to look forward to every morning at our favorite hotel in Capri. Thank you Pietro for the recipe! If a lemon marmalade is preferred, use 850 gr of sugar for every kg of fruit.  I put this in my yoghurt and fruit salad to give it an extra zing!

1 kilo oranges
500 gr sugar

1. cut the peel in strips with a special peeler and eliminate the mesocarp
2. cut the flesh into chunks, removing seeds
3. cook the flesh until the juice has evaporated; stir constantly to avoid any burning
4. add the sugar and the peels, cook until the sugar is melted (about 5-10 minutes)
5. put in a sterilized far

Capri Observations

My favorite trip in a long while. Yes there are tourists but they are mainly day trippers and the island is yours before 10 and after 5. Even during the day you can find at least a nice bagno for sea, lunch and nap. Below are the bagnis of note, as well as our favorite food discoveries.

• Ristorante da Ciro "Lo Zodiaco": old fashioned restaurant by the port considered to be the best for fish by locals. Best dishes were sliced marzano tomatoes with just a squeeze of amalfi lemon and scorpion fish spaghetti.
• Il Riccio: an institution, with 1 Michelin star to boot. A bit of a scene at the bagno, but lovely lunching and views of Ischia, Procida and the Bay of Naples over the distant horizon. Favorite dishes were vermicelli (local for spaghetti) ricci and a salt crust turbot from further down the coast. A nice bottle of local Furore washed this down, followed by the very unique and exciting "Temptation Room" filled with desserts and sweets including a sensational baba.
• La Grottelle: a traditional, family-style trattoria with la mama still behind the stove at a tender age of 76. Famous for the ravioli Caprese, but pizzas are even better. Dinner and lunch nice but latter even better thanks to the stupendous views of the Amalfi coast.
• Lido del Faro: a more local bagno on the other side of the island, with a superb restaurant. Top dishes here were a cuttlefish and green pepper pasta, which I will need to replicate. We washed this down with a local Fiano Raiano, a simple crisp white. 
• La Fontalina: our daily cantine, and one of my favorite places anywhere. Yes, there are tourists, but it doesn't detract from a sublime location and beach restaurant. The veggie antipasti bar is unsurpassed, including favorites such as steamed carrots with chili, sautéed escarole with raisins and pine nuts, fried eggplant caprese style, vinaigry zucchini etc., etc. The sautéed clams/mussels,  the famous zucchini spaghetti, alici marinati, fried anchovies were all favorites, but the list could go on! 

Italian Aperitivi

A couple more learned in Capri. Love these!

• Apertass: in a large wine glass, combine ice, 1/3 Aperol and top off with Tassoni, the effervescent, sweet and slightly sour lemon soda using Diamante lemons from southern Calabria.
• Bibitone: a new favorite, finally a way to use the ubiquitous Cynar, originally hailing from Sicily.  In a tall glass of ice, combine 1/3 Cynar, 1-2 tblsp of lemon juice and top off with soda water.
• Americano Cynar: replace campari with Cynar for a mellower Americano!
• Negroni Cynar: ditto! 

The Los Angeles List

Thanks again Janine for these suggestions. Now we have to go!

• AOC (West LA)
• Lucques (West Hollywood)
• Bestia (Downtown)
• Gjelina (Venice)
• Shunji Sushi
• Kiriko Sushi
• Lukshon 
• Superba Snack Bar (Venice)
• Jitlada: Thai
• Night & Market: Thai
• Jar: brunch

The PCH List

More suggestions from Janine's cousin. Sounds fabulous.

• Mattei's Taverm (Los Olivos/Santa Barbara)
• The Hungry Cat (SB): seafood
• The Lark (SB): new American
• Les Marchands (SB): wine bar with snacks
• Olio e Limone (SB): Italian
• Pizzeria Limone (SB): pizzeria
• Marinus at the Bernadus Lodge (Carmel): upscale
• Big Sur Bakery (Big Sur): casual bakery with wood-fired pizzas, meats, sandwiches

The Napa & Sonoma List

Another list from Janine's cousin. Good stuff, thanks.

• Ad Hoc (Napa): prix fixe casual American serving l'os a moelle.
• Hog Island Oyster (Napa): oysters at the Oxbow Public Market
• Redd (Napa)
• Terra (Napa)
• Bouchon Bakery (Yountville)
• Gott's Roadside-Burgers (Napa)

  

The San Francisco List

A superb list of places to go from Janine's cousin who works in the CA food business. Thanks a lot!

• A16
• Tartine
• Slanted Door
• Perbacco
• Barbacco
• State Bird Provisions
• Quince
• Camino
• Flour & Water
• Boulevard: an old reliable

Austrian Reds

Jancis Robinson's picks of favorite Austrian reds. These fit nicely into the category of high altitude reds that I love so much, particularly from around the alps. Below happen to be pinot noirs but there are many indigenous grapes that form a vast repertoire of local wines.

• Ebner-Ebenauer, Black Edition, Niederosterreich
• Fred Loimer, Langenlois Ried Dechant,  Niederosterreich
• Gerhard Markowitsch, Reserve
• Wieninger, Grand Select, Vienna

Michelle's Fruit Salad 2

And they just keep getting better. I could eat this every morning.

pomegranate seeds
blueberries
rasberries
plain yoghurt
manuka honey
milled flax seeds
flaked quinoa

1. get the fruit and yoghurt real cold
2. mix everything, making sure that pomegranate seeds are the dominant quantity
3. put just enough yoghurt to coat the fruit
4. honey to taste

Sean's Potatoes

From the chef at Sean's Panorama in Bondi, truly one of my favorite places in Sydney to which I return repeatedly. There was a crispy-soft texture to these potatoes which I'd love to eat regularly. It struck me when talking to the chef that this place has so much in common with the Anchor & Hope in London, where people's interest and love for food is written on their sleeve.

baby waxy potatoes, preferably the longer ones
EVOO
maldon sea salt
ground black pepper
garlic and herbs optional

1. cut potatoes in half lengthways
2. put in salted water and bring to a boil
3. let boil 5 minutes, drain and let cook
4. drag a fork through the flesh a couple of times
5. oil a baking pan, place potatoes face down and season
6. roast for half hour depending on size, etc of potatoes
7. when done, remove potatoes from stove and let cool to room temperature
8. return to oven and roast another 10-15 minutes or until golden

Sydney Observations

Top of the pops from our visitt, another confirmation of the high standard of food in this town. In order of preference. Only made it to the first five, but the others seem to have a buzz right now.

• Cafe Paci: Ex-Marque Finnish chef Pasi Petanen and Hungarian maitre d' have created a pop-up restaurant until January 2015. Truly high level cooking and service. Memorable stuff included mud crab, pomelo, dill and vadouvan; shredded duck, smoked kohlrabi with cider vinegar; cabbage, anchovy, parsley and parmesan (my favorite as it tasted like a pasta-less pesto pasta, with cabbage acting as the "spaghetti vehicle" for other ingredients); photatoe, the chef's take on a Vietnamese Pho; carrot, yoghurt, licorice (Australia Traveller's dish of the year); 6) rye ice cream, apple, white beer, cocoa and malt (so elegant); pork and fennel (a pork rind, dipped in chocolate with fennel seeds…loved it).
• Izakaya Fujiyama: an enjoyable evening solo dining at the counter interacting with the sushi chef. Highlights included bonito Tosazukuri, lime miso kingfish & corn chips, grilled octopus & grapefruit confit. 
• Yellow: expertly prepared food from the people at Bentleys.
• The Apollo: lovely modern Greek food with a nice vibe indeed, perfect for a Sunday lunch made more interesting by our super cool tattooed French surfer waiter. Our dessert was the best sweet thing I've eaten in a long time, their Avgolemeno pie in a beautiful India-made, ice-cold dish. 
• Chocho-san: spanner crab on toasted bun, eggplant miso dip, hokkaido scallops with corn cream & shaved house-dried bonito, mussels & kimchi
• Esters: Wood-fired treats.
• Movida: The offshoot of the popular Melbourne Spanish. 
• 121 BC: Italian casual, just like the one here in HK.
• 4 Fourteen: wishing I had gone as this is the sister restaurant of my favorite gastropub, the Four in Hand.
• Monopole: Mediterranean, home-cured meats. 
• Ko &amp: Co. Korea & Mexican fusion.

Michelle's Fruit Salad

Thanks to my wife for putting this together this morning. Our new official house fruit salad.

2 ripe bananas sliced in thin rounds
1/2 pineapple (Philippine or Hawaiian) or equivalent in slices - cut into bite size wedges
2 ripe mangos (Philippine or Thai) peeled and cut into bite size cubes
handful of blueberries
handful of green seedless grapes
squeeze of lemon
1TBS of black chia seeds
small pot of vanilla yoghurt

1. combine all fruit in a large bowl
2. add yoghurt, toss until well mixed

Tuna Conserva

Rather than spend loads for a little jar of premium Mediterranean tuna in olive oil, I'd rather just make some with the abundance of fresh and delicious Filipino tuna we have in HK.

2 lbs fresh tuna
8 cups EVOO
2 tblsp maldon sea salt
2 tblsp black peppercorns
2 fresh bay leaves
2 cloves garlic, sliced thinly
1 fennel bulb, sliced thinly
1 onion, sliced thinly

1. put all the ingredients except the tuna in a 6-8 quart sauce pot
2. bring to a low simmer over medium heat and cook until the onions and fennel are tender
3. carefully place the tuna in the pot and cook for 5 minutes
4. remove from the heat, cover halfway with a lid and let sit until cool to the touch, about 2 hours
5. remove the tuna and pull it apart into medium-size chunks

Como Coke

Fun stuff from the bar at Phuket's Como Shambala. Muddled up tom yom spices with a coke!

half bottle coca-cola (preferably organic)
2 stalks lemongrass
2-3 lime leaves
1 galangal, chopped roughly
2 tblsp lime juice
1 tblsp syrup (optional)

1. muddle up all ingredients
2. mix in a shaker with ice
3. add contents into a glass, fill halfway
4. top off with coke 

The San Francisco List

Lots of ground to cover in this truly American city.

• El Farolito: taqueria on grungy Mission Street, for pitch-perfect taco carnets
• Rich Table: innovative comfort food in Hayes Valley, for a Dirty Hippie (mousse of buttermilk, wheatgrass, sprouts and seeds, and sardine chips), chicken lasagna (hmmm)
• Blue Bottle Coffee: fresh coffee, but long lines at the Ferry Building
• State Bird Provisions: much in demand table, serves modern dim sum, specialty of lemony, deep-fried quail on Fillmore Street
• Central Kitchen: quintessential Northern Cali with an Italian twist
• Park Tavern: warm and lively atmosphere, trendy crowd, fresh from the market menu in North Beach; the Washington Square Cocktail (Limoncello, Aperol, ginger and prosecco) sounds intriguing, as does poulet noir served with truffles
• Craftsman & Wolves: nice patisserie on Valencia Street
• Benu: Keller disciple Corey Lee making tasty and inventive food, tasting menu only on Hawthorne Street

Bloom's Choc Chip Cookies

Seems like a good recipe. I've always strived to make a chewy and gooey chocolate chip cookie but harder than it seems. From Bloom in Hong Kong.

2 1/4 cups all-purpose flour
1 cup unsalted butter at room temp.
1 cup bittersweet chocolate
2 cups white chocolate chunks
1 cup firmly packed light brown sugar
2 cups macadamia nuts
1 cup desiccated coconut
1/2 cup caster sugar
1 tsp vanilla extract
2 large eggs
1 tsp baking soda
1 tsp salt

• preheat oven to 170*C
• chop macadamia nuts into quarters and break chocolate bar into small pieces
• in a mixing bowl, beat butter and sugars with a wooden spoon until creamy
• in a separate bowl, combine flour, baking soda, desiccated coconut and salt
• add the eggs and vanilla extract to the butter mixture and beat until smooth
• incorporate the flour mixture, then add chocolate and white chocolate pieces and nuts, mix venly
• on a baking sheet smeared with butter, roll the dough to the size of a Swiss roll and refrigerate for at least 30 mins (or up to 24 hrs) until firm.
• cut the dough into 1/2 inch slices
• on baking sheets lined with parchment paper, bake the cookies for 10 minutes until golden brown around the edges but soft on top
• plate the cookies and serve with strawberries, raspberries and freshly whipped cream

The Singapore List

A few things to keep in mind next time in Singapore.

• Burnt Ends: BBQ with a twist
• Esquina: Jason Atherton in Chinatown
• Lucha Loco: authentic taqueria including Baja-style fish tacos
• Luke's: romantic French in Chinatown
• Les Amis: still going strong, with ex Joel Robuchon now at the stove
• Catalunya: ex-Adria team doing their thing

Tonight's Dinner

A great birthday dinner kicking off at La Cabane, then Yardbird and Ronin. Lots of tasty treats consumed, accompanied by a very special sake: Fukucho by Daiginjo 2005. Happy birthday to me!

• half-dozen Shigoku oysters (Washington state) with ume 
• two Hotate scallops with salt & pepper
• 1 Hamaguri clam & sake
• tomato salad with black vinegar
• celtuce, carrot & daikon
• grilled maitake, cucumber & myoga
• cobia, smoked eggplant puree, shichimi
• sawara, mentaiko, ume
• tiger prawns & spring bamboo shoots

The Auckland List

In case I make it there anytime soon. Things to do according to Jessica McCormack a London-based, NZ-born jeweler with a shop in Mayfair.

• Ponsonby Central: markets, restaurants
• Little Bird Organics: good healthy breakfast
• Glengarry wine shop: in Ponsonby, Stolen Kiss rose (small production only)
• Farro Fresh: cheese
• Auckland Fish  Market: Freemans Bay
• Meola Kitchen: good coffee, near ocean
• Hopkinson Mossman: good gallery
• Melanie Roger: good gallery (landscape photography by Derek Henderson)
• The French Cafe: local, seasonal produce, oysters

Cream of Corn

I've always enjoyed a good cream of corn soup, although I can't remember the last time I had some. This is a recipe from Carmen Li, the publisher and editor-in-chief of Crave, Hong Kong's best foodie magazine. She says this soup is good hot or cold. As a side note, I may experiment and add a bit of white chocolate at the very end. The Japanese have a favorite national snack which is basically white chocolate covered popped corn.

4 corn on the cobs
1 onion
1 carrot
1 minced garlic
1 cup of chicken broth
1 tblsp butter
1 tblsp of double cream
maldon sea salt
ground black pepper

1. chop the vegetables into small dice and sauté in butter
2. add broth, simmer for half hour
3. blend and put through a fine sieve a few times until very smooth
4. add cream and seasoning (this would be where I add some white chocolate!)

Thai Salty Plum Soda

A drink we had over the weekend during our quick dip into Bangkok for lunch. I had forgotten how much I truly love this beverage. A salty, sweet and sour soda!

2 salted Chinese plums, with 2 tsp of juice from the jar
1/4 cup simple syrup
pinch of salt
2 tsp lemon juice
1/2 cup soda water (or plain water)
ice cubes to taste

1. put plum and its juice in a glass and mash until plum breaks down
2. add salt, lemon juice and syrup, mix well
3. add soda water

Langoustine & Lardo

I was reading about this earlier today, a dish Rowley Leigh sampled at his friend's favorite restaurant in Venice. Sounds so spot on, need to make it soon. This is the simple way in which the recipe is described, although I might be tempted to insert a tiny pinch of finely chopped fresh rosemary or thyme in between the crustacean meat and lardo.

langoustine tails (or best quality prawns)
lardo

1. wrap a 1-2 inch slice of lardo around the langoustine tail or prawn
2. place under broiler until meat turns pink and it is embraced by the lardo 

Honeydew & Coconut Cooler

From Monsoon in Yangon. A delicious combination that leaves you craving for another glass, right away. This was the perfect quencher for 42 degree weather.

cold honeydew melon
cold coconut milk (or cream)
honey to taste
1-2 ice cubes (1 if ingredients are very cold)

1. cut up the melon in rough pieces
2. fill up blender with 3/4 melon, 1/4 coconut milk (a tad less if using coconut cream)
3. add ice cubes and blend until smooth

The Farm's Lemonade

From The Farm in San Benito in the Philippines. The Farm is quite a popular health and fitness destination these days. I remember it because we attended the wedding of the then-owners way back in 1996. This is good for one serving.

juice of 1 orange
1 pear, peeled and de-seeded
3 tbsp lemon juice
3 tbsp grapefruit juice
3 tbsp honey
pinch of salt
1 cup coconut juice
3 ice cubes

1. combine all ingredients in a blender except ice cubes and blend until smooth
2. strain using a fine strainer
3. pour into glass, add ice cubes
4. stir and serve

Carrarini's Carrot Cake

From rue Debellyme in the 3rd to Ginza. A lovely carrot cake indeed, and not too much flour. According to Rose Carrarini, this can be enjoyed with a nice green salad.

3 large eggs
1 tblsp sugar
230 ml rapeseed (colza) oil
1 cup finely grated carrots
1/3 cup fresh coriander - chopped
1 cup (140g) sifted flour
1 tsp turmeric powder
2 tsp ground coriander
pinch of cayenne/chili powder to taste
1/2 tsp salt
1/2 tsp baking powder
1/2 baking soda
1/2 cup ground almonds

• preheat oven to 180C
• in a bowl beat the eggs and sugar until well blended then slowly add the oil
• add the carrots and coriander
• fold in the dry ingredients at slow speed, being careful not to over mix
• when all traces of flour are gone, point into cake tins or moulds
• bake for about 35 minutes or until a knife comes out dry

Tokyo Observations

Returned to a few favorites but managed to squeeze in a couple of new discoveries too.

• Yanmo: a fairly upscale izakaya in Aoyama, along the lines of Maru. Kept it simple, with exquisitely grilled salmon and mackerel. 
• Shigeyoshi: way up the street past Omotesando Hills in Harajuku, just before the Meiji shrine. An excellent experience, sitting by the chef as he went through the stock list. He was kind enough to guide me through his cookbook, directing his sous-chef what to prepare me next. Highlights were freshest crab with a simple citrus dressing, the best spring bamboo I've had, sprinkled with katsuobushi and braised butterbur sprouts, a perfectly braised turnip wrapped in a string of seaweed, and a gelatinous grapefruit dessert.

Effervescence Dessert

An imaginative but still simple dessert from L'Effervescence last time in Tokyo. Shinobu Namae has worked for some of the best including most recently Michel Bras in Hokkaido but also at the flagship in Laguiole, and the Fat Duck.

full milk
single cream
fresh ginger
Darjeeling tea leaves
ingredients for custard (eggs, milk)
juiced apple
gelatin leaves
lemon preserve

1. make ginger milk mousse; simmer milk and single cream with fresh cut ginger, strain & syphon when ready
2. make Darjeeling tea ice cream; make a custard using best quality Darjeeling tea
3. make apple jelly by using using an envelope of gelatin and best quality apple juice, preferably through  juicer
4. to serve, put a scoop of soft ice cream in a medium-size glass, sprinkle dice of apple jelly on top of this, syphon on top of this some ginger milk mousse, followed by some chopped lemon preserve

Maple & Mustard Walnuts

I am proud of this invention. Be generous with the mustard! Tastes even better the day after you make them.

best quality walnut halves
EVOO
smoked Maldon sea salt
piment d'espelette
Colman's dry mustard
maple syrup
garlic
fresh thyme (optional)

1. saute walnuts in EVOO with garlic
2. add some maple syrup to taste
3. stir until coated, then season with salt, piment and mustard

David's Spanish Reds

To complement my previous entries for French and Italian reds, to be updated regularly.

• Lacima: Ribeira Sacra 2010 Dominio Do Bibei
• Rioja: R Lopez de Heredia Vina Tondonia Reserva 2002

David's Lentils

Maybe because I was very hungry after a spinning class, but this worked a treat. Luckily I had a lot of complementary leftovers in the fridge, that came together nicely.

top quality Spanish ready-cooked lentils (in a jar)
san daniele butt, cubed (or serrano)
steamed green beans, chopped into little cylinders
a few cherry tomatoes, de-seeded and chopped
onion, chopped
garlic clove, chopped
2 basil leaves, teared
a few rosemary needles
parsley, chopped
sherry oloroso
Spanish sweet paprika
ground black pepper
smoked Maldon sea salt
EVOO

1. saute onion, then add garlic and finally ham cubes and rosemary
2. add paprika, then when pan gets sticky add a tsp of sherry
3. add beans, tomatoes and stir
4. add lentils and basil, cook until lentils warmed through
5. season, serve and add a drizzle of EVOO

Michelle's Bday Celebration

The cocktail menu for Michelle's big birthday at Zafferano's Friday night. A very nice time indeed, and even better…. a total surprise! Classic no-nonsense things. Kicked off with blinis all around, followed by a delicious IS Solinas, Carignano-Bovale Argiolas 2009 from Sardinia.

• grana padano 24 months
• san daniele prosciutto
• bresaola roll
• beef carpaccio & french beans
• crab & pesto spoon
• funghi bruschetta
• carasau bread with burrata & anchovies
• tuna tartar
• risotto zafferano
• malloreddusu with spicy sausages
• tiramisu with one candle : )

Next Dinner

This might be a useful way to plan my next dinner. Brainstorming and streamlining as I go, until it looks just right.

• chestnut veloute & shredded canard confit
• morcilla two ways: apple chutney & buffalo mozzarella; and with caramelized red pepper strips & quail egg 
• sardines, mint & garlic
• cuttlefish & squid rice, pan-fried monkish, quince aioli
• crisp & cold green salad 
• pan carasau, buratta & anchovy
• malloreddusu & spicy sausage

Bloody Caesar

Had no idea that this was Canada's unofficial official drink. Rather than use store-bought Clamato I'd try to make it somehow.  I assume there is no inspiration from the Caesar salad whose primary ingredients don't feature in the cocktail.

1 tsp celery salt
1/2 tsp fresh ground black pepper
1 oz vodka
1/2 tsp worcestershire sauce
1/2 tsp tabasco sauce
Clamato juice (or mixture of two parts clam juice to one part tomato juice)
1/2 lime
celery hearts for garnish

1. combine celery salt and pepper in shallow dish
2. wet the edge of a pint glass and rim in the celery salt mixture
3. fill glass with ice, pour in vodka, worcestershire sauce and tabasco sauce
4. top with Clamato
5. gently squeeze lime wedges into the glass, drop in the juiced pieces and garnish with celery

Stein's Fish Curry

I couldn't resist making note of this curry on our flight back from Europe. Rick Stein has put a lot of research into curries, so I trust that this would be a good starting point from which to dabble in this a bit more.

4 tblsp vegetable oil
1 tblsp yellow mustard seeds
1 large onion, finely chopped
3 garlic cloves, finely crushed
30 fresh curry leaves
2 tsp Kashmiri chilli powder
2 tsp ground coriander
2 tsp ground turmeric
400 gr chopped tomatoes
100 ml tamarind liquid
2 green chillies, sliced lengthways into 6 pieces
1 tsp salt
700 gr snapper fillets, cut into 5 cm chunks
boiled basmati rice

1.  heat oil over medium heat, when hot add mustard seeds and fry for 30 seconds
2. stir in onion and garlic and fry gently for 10 minutes
3. add curry leaves, chilli powder, coriander and turmeric and fry 2 minutes
4. stir in tomatoes, tamarind liquid, green chillies and salt, simmer for 10 minutes or until rich and reduced
5. add the fish, cook for a further 5 minutes or until just cooked through
6. serve with plain rice

Sardines, Garlic & Mint

An easy recipe for a much adored fish.

12 fresh sardines, scaled and gutted
maldon sea salt
EVOO
green garlic (or scallions)
1/4 cup coarse fresh bread crumbs, toasted
1 tblsp capers
1/3 cup loosely packed mint

1. arrange butterflied sardines on a baking sheet, skin side up
2. season both sides with salt, and brush both sides lightly with EVOO
3. roast sardines, skin side up, for about 5 minutes or until skin starts to sizzle
4. in a small pan, add garlic to EVOO and saute until soft
5. over medium-low heat, replenish pan with a few tblsp EVOO and sprinkle breadcrumbs, saute for 2 minutes or until they crisp up and darken slightly
6. remove from the heat, add garlic, stir in capers and mint and set aside until serving
7. transfer sardines to a serving platter or divide among plates, squeeze some lemon over the top, spoon the garlic mixture over the sardines and drizzle with EVOO

Bucatini & Bottarga

I was intrigued by the combo of oven-dried tomatoes and bottarga.

maldon sea salt
EVOO
2 cloves garlic
1/4 tsp dried chile flakes
2 cups oven-dried tomatoes, tomatoes cut into thirds
bucatini
bottarga

1. saute garlic and chile in EVOO, stir in tomatoes and cook for 5 minutes, taste and add salt if necessary
2. add pasta to boiling water and cook, drain reserving some pasta water
3. put pasta in pan with EVOO and toss
4. serve pasta, grate bottarga over the top to finish

Short Ribs Genovese

According to A16, this is actually a traditional Neapolitan recipe that predates the arrival of tomatoes to the region. No one has been able to explain the connection to Genoa as there is no similar sauce there. "Maybe it was made for visiting Genovese merchants as both Naples and Genoa have long boasted bustling ports." Remember to use the thicker, meatier cuts that come from the chuck end. This dish is even better if cooled down completely, refrigerated and served the following day. 

5 ibs short ribs (about 6 total)

maldon sea salt

1/4 cup dry red wine

1/2 carrot, peeled and finely chopped

1 celery stock

1 anchovy

2 cloves garlic

5 black peppercorns

4 red onions, thinly sliced

3 tblsp red wine vinegar

1 sprig rosemary

1. trim some of the fat from the ribs, leaving the tough outer sinew and silver skin intact; season the ribs evenly with 2 tblsp salt; cover and refrigerate up to three days (at least overnight)
2. preheat oven 275 degrees f
3. in a large Dutch oven, heat 2 tblsp; working in 2 batches brown the ribs on all sides
4. transfer to a plate and set aside
5. pour out fat and check pot for burnt pieces of meat
6. if the pan looks scorched, deglaze with 1/4 cup water; strain the liquid through a fine-mesh sieve and taste it (if it tastes appealing, reserve and add to braising liquid, if not discard it)
7. in a small pot, reduce wine over medium-high heat to about 1/2 cup, set aside
8. to make sauce, add remaining 2 tblsp EVOO and sweat the carrot and celery then the garlic, anchovy and peppercorns until soft.
9. add onions with a pinch of salt, cook until translucent; stir in the vinegar and the reduced wine and remove from the heat
10. return the short ribs to the pot with the rosemary sprig and cover tightly with aluminum foil + lid
11. braise for about 2.5 hours or until the ribs are tender when pierced with a fork
12. cool in the fridge overnight; before re-heating, scrape off and discard some of the fat that has risen to the surface; to reheat, preheat oven to 400 degrees f, remove the ribs from the braising liquid, bring to room temperature, place on  a rimmed banking sheet and roast in the oven 25 minutes or until the outside sizzles and the inside is heated through
13. heat the sauce, remove the rosemary; place ribs on a serving platter, ladle the sauce on top and finish with a drizzle of EVOO

Tonight's Dinner

A nice dinner for three couples, finishing at 2 am! There were a couple of setbacks, including my tortillas and some bland crab but you can't win them all.

• lardo colonnata & rosemary bruschetta
• blini, soy-mirin salmon eggs, dill creme fraiche
• polenta, home-made pesto, smoked haddock
• bresaola bombs
• dressed crab, grapefruit, grapefruit jelly, truffle vinaigrette
• carottes rapes, smoked eel, horseradish cream, coriander oil
• beet carpachio, hazelnut vinaigrette, roasted hazelnuts
• chestnut veloute & canard confit
• boudin noir, apple chutney, buratta
• celeriac, pomegranate & parmesan, truffle vinaigrette
• cauliflower risotto, anchovy breadcrumbs
• gorgonzola, amareno cherry & lemon zest
• hazelnut ice cream

Tonight's Dinner

Actually, not really a dinner but drinks with finger food all around. A fun approach that I will consider more often for larger gatherings. A few old ones, but also some fun new stuff.

• porcini & chestnut veloute shot
• mortadella cube, smoked scamorza, green olive on toothpick
• celery stick & roquefort dip
• grilled polenta, garlicky wild mushrooms, lardo colonnata
• red pepper, fennel, carrot & tonnato sauce
• bresaola bombs
• roast potatoes & coriander dressing
• speck & fontina cigarillos, truffle vinaigrette
• cannellini & chorizo stew
• cauliflower risotto & anchovy breadcrumbs

Steak au Poivre

There are 101 recipes for this classic but I think Rowley Leigh's is top notch. As he says, some people prefer white peppercorns but agree black is the way to go. Key is to only break the peppercorn rather than ground. Probably a good idea to limit this meal to 2-4 people, using two frying pans simultaneously if necessary.

2 fillet steaks, each weighing 225 gr
2 tblsp black peppercorns
40 gr unsalted butter
30 ml brandy
50 ml white wine
100 ml strong beef stock
50 ml double cream
squeeze of lemon

1. take meat out of fridge and let rest an hour
2. pound the peppercorns in a mortar until they are broken, then sieve out the dust saving for other use
3. salt one side of the fillets and then place this side down into the peppercorns, pushing down well so that the pepper adheres to the meat
4. melt the butter in 2-3 tblsp of oil in a frying pan
5. let the meat color well and do not be tempted to move it around for a couple of minutes
6. once nicely browned, salt the exposed side of the steak, turn them and color the reverse
7. once they are rare, just over blood heat (42 c) if tested with a skewer drawn from the middle of the meat, remove the steaks from the pan and let them rest on a plate in a warm place, ideally a warming oven
8. pour the fat from the pan and return it to high heat
9. pour in the brandy and set alight
10. pour in the wine immediately and scrape any caramelized juices with a wooden spoon
11. allow the alcohol to evaporate to a syrupy glaze and then pour in the stock
12. reduce this quickly by half before adding the cream
13. whisk the cream into the sauce and reduce slightly
14. salt to taste, add a squeeze of lemon
15. whisk in the remainder of the butter and any juices from the resting steaks
16. serve the steaks with plenty of sauce, green beans and some good chips

Ramsay Roast Chicken

A Ramsay roast chicken recipe that I could not resist jotting down before I forget. Serve with a nice laitue.

1 2 kg chicken, giblets removed
chopped tarragon
200 gr butter (room temperature)
3 heads of garlic, halved
EVOO
maldon sea salt
ground black pepper
400 gr cooked chickpeas, drained and rinsed
2 red chillies, sliced
1 lemon, zested
3 thyme sprigs, leaves only

dressing
laitue
balsamic vinegar
runny honey
maille mustard

1. pre-heat oven to 22 C, season inside of chicken
2. whip up tarragon and butter until combined, season with salt and pepper
3. loosen the skin over both chicken breasts, shove butter in
4. in a bowl, mix chickpeas, chillies, lemon zest, thyme and a dash of EVOO, mix well
5. spoon mixture into the chicken cavity and place the whole lemon at the entrance
6. place the garlic heads, cut side down, in a roasting tin
7. put the chicken on top and drizzle with EVOO
8. season the outside of the chicken with maldon sea salt and pepper, roast for 10-15 minutes until golden brown and beginning to crisp up
9. reduce heat to 180 C, continue roasting for 1 1/4- 1 1/2 hours until cooked through and golden all over
10. extract lemon from the cavity and spoon the stuffing into a large bowl; place the chicken on a warm platter, cover loosely with foil and set aside for 10-15 minutes
11. spoon the garlic out of the pan, squeeze the pulp into a sieve place over the bowl of the stuffing
12. slice the roasted lemon in half and squeeze the juice over the garlic; push the garlic and lemon juice through the sieve with the back of the spoon
13. mash the contents of the bowl with a potato masher, then add 1 tblsp of dressing; mix well then transfer to a serving bowl with a little more EVOO
14. serve alongside the chicken 

Avocado, Kiwi & Pineapple

My favorite smoothie from Sign in Daikanyama.  I'm not too sure about the proportions, particularly as the avocado can get quite thick from blending. Perhaps some pineapple juice instead of the fruit itself would thin it out.

1 avocado
some pineapple chunks to taste
half kiwi
1 ice cube

Fruit Dust

I couldn't think of another name, but I think pretty catchy. Typically when I eat a pomelo, I will dip it into a mixture of sugar, salt and dried red chili flakes. This is a better version of that, and would be good on anything really. I think I will try with pomelo, but also pineapple, apple, pear, green mango and even papaya.

refined sugar
refined salt
broken kaffir lime leaves (or lime zest)
sliced small green chili

1. in a mortar, grind 1 part salt, 3 parts sugar with the other ingredients to taste
2. keep grinding with the pestle until you get a fine mixture; remove the kaffir lime 
3. dip your fruit straight in 

Tokyo Ramen Top Picks

These are David Chang's top picks for ramen in Tokyo. Tokyo ramen is known for its soy-based broth brought to Japan by Chinese immigrants more than a 100 years ago. Shoyu ramen is made from pork, chicken, veggies, konbu, bonito flakes and other dried fish. The standard bowl includes roast pork, scallions, nori and bamboo shoots atop curly noodles. The most recognizable image of ramen globally, says Chang. Looking forward.

• Jun-Ichi Shimazaki: chicken oil broth in a bowl varnished by nanotechnology (to be eaten in total silence)
• Yamagishi-San: a living legend, national treasure, father of Tsukemen style
• Yamada-San: wild style noodles, cabbage garlic and bean sprout
• Orkin: New York flavor in the heart of Tokyo
• Ryosei Mita: super-charged Rokurinsha atomic noodle slam

Swiss Meringue

Something I need to try, again thanks to Marie-Amelie.

85 gr egg white
120 gr icing sugar

1. simmer until thermometer reads 70 degrees
2. whisk until cool

Oat Bran Power

An absolutely delicious and satisfying boost for the morning. Thanks again Marie-Amelie for this recipe. The Richters are hooked.

1 1/2 tblsp oat bran
1 tsp chia seeds
1 1/2 tblsp goji berries
1 tsp agave nectar
1/2 glass almond milk
1/2 glass water
1 tsp flaxseed

1. put all ingredients except agave and flaxseed in pot and bring to boil then simmer on low for ten minutes
2. add agave just before the cereal thickens
3. sprinkle with flaxseed and serve

Telefonino

I'm proud to say that this is my favorite cocktail ever. I've had a special fondness for Italian aperitivi for many years, but this combo is the perfect balance.  The telefonino has been a staple at my beloved River Cafe in London for as long as I can remember. It's always the first thing I have at the bar before sitting down.  I've often wondered what the exact measurements were. A quick phone call to the bar tender last month finally confirmed this. I think Antica Formula vermouth makes a key difference versus Punt e Mes, or Martini as it has a stronger vanilla flavor. The other key ingredient of course is the Zucca, which is made from rhubarb.

20 ml Campari
20 ml Zucca Rabarbaro
15 ml vermouth Antica Formula
squeeze of lemon
top off with tonic soda (best quality organic, preferably a Japanese brand)

1. put ingredients except lemon and tonic in a cocktail shaker with ice, strain into a medium tall glass with fresh ice
2. add a squeeze of lemon, top off with tonic soda (just a quick tip of the bottle)

Red Quinoa & Buckwheat

I've found that the quinoa is very neat when cooked, producing very little mush that makes a breakfast cereal tasty. So i thought I'd add a bit of buckwheat to make it all more wholesome. I think this is one of my favorite breakfasts these days. Thank you Marie-Amelie for introducing me to the chia seed and gogi berri!

rice milk
4 parts red quinoa
1 part buckwheat
tsp chia seeds
tsp gogi berries
pinch maldon sea salt
honey

1. put rice milk and everything else except honey and cook for twenty minutes
2. add honey to taste toward end and stir 

Avocado, Broad Bean & Apple

I very much love this salad, bursting with freshness and flavor. From Bill Granger's London restaurant, apparently concocted shortly after his move to the UK from Australia.  I found some frozen Japanese broad beans which I shelled…they worked perfectly. I also used rucola instead of watercress, also turned out well.

2 ripe avocados
1 green / Granny Smith apple
handful of broad beans, shelled
2 large handfuls of watercress
1 tsp finely grated ginger
2 tblsp EVOO
1/2 tsp sugar
1 tsp soy sauce
1 tblsp lime juice
maldon sea salt
lime wedges

1. prepare dressing by whisking together ginger, EVOO, sugar, soy sauce and lime juice
2. peel, stone and slice the avocado into relatively thick pieces
3. cut the apple into match sticks/ juliennes
4. arrange the watercress on a platter, top with avocado, broad beans and apple
5. spoon over the dressing and season with salt
6. serve with lime wedges

Courgettes & Almonds

Rummaging through and endless pile of paper, I came across a recipe scribbled down by a chef at Jackson Fillmore in San Francisco, must have been around 1999. Thank you chef! This is a very tasty recipe that I've made many times since then based roughly on this recipe. Now I can do it the proper way. Make sure the courgettes are julienned like match sticks.

slivered blanched almonds
courgettes
pecorino
parsley
EVOO
maldon sea salt
ground black pepper

1. toast almonds in oil and remove
2. to see with julienned courgettes (skin on) and black pepper
3. plate & top with shaved pecorino 

Smoothie Fever

The list of smoothie choices from Kreation Juice in Santa Monica. What's better than a healthy smoothie on a sunny southern California morning? The last one is something I invented, and will call it the monkey smoothie.

• Red Velvet: almond milk, yoghurt, raspberries, vanilla extract, frozen banana (optional bee pollen for energy)
• Orange Sunrise: coconut milk, frozen mango, almond butter, frozen banana (optional horsetail for skin)
• Purple Passion: almond milk, blueberries, yogurt, frozen banana
• Yellow Diamond: coconut milk, frozen pineapple, almond butter, frozen banana (optional maca powder post workout)
• Pink Panther: almond milk, strawberries, frozen banana (optional chia seeds for stamina)
• Chocolate Lovers: almond milk, cacao, carob, frozen banana, natural peanut butter (optional goji berries)
• Green Dream: almond milk, green apple, frozen banana, kale, parsley (optional vital green powder)
• Acai Miracle: acai berries, rasberries, yogurt, home-made granola, frozen banana (optional goji berries)
• Awake: espresso, maca, coconut milk, frozen banana
• Monkey: rice milk, frozen banana, organic nutella to taste, cashews

Avocado & Hazelnut Vinaigrette

Sometimes it just dawns on you that certain matches are made in heaven. A creamy avocado tastes so good with a hazelnut oil-based vinaigrette. An old bistro classic for sure.

hazelnut oil
sherry vinegar
dijon mustard
ground black pepper
maldon sea salt
chives
parsley
best quality avocado

1. make your vinaigrette using all above ingredients, including chopped herbs
2. discard the pit and pour vinaigrette into the cavity of each avocado half

Polenta, Pesto & Haddock

Something I've been making a long time. Just realizing that it isn't in this blog. I made it the other night, and loving it. Key is to make sure the polenta has some crust.

polenta
EVOO
home-made pesto
smoked haddock

1. make large grain polenta with a smaller quantity of water so that it comes out very thick
2. spread onto a shallow pan so that you have a 1/2 to 3/4 inch slab, let cool to room temperature
3. smear some EVOO over the polenta, then grill it in an oven until golden
4. let cool, cut into 1" x 1" squares, spoon some pesto on top of each square, then a sliver of smoked haddock to finish

Haddock & Mash

Very happy with this one, created by your's truly. I had some rosemary-flavored mash left over from the raviolis I made, so thought I'd put it to good use.

new potatoes
butter
rosemary
smoked haddock
parmesan
parsley
tabasco

1. boil potatoes, peel and put into a blender mixed with melted butter that has been infused with lots of rosemary
2. put mash into ramekins at 250 degrees for 20 minutes until the mash browns a bit on the side
3. slice up haddock, mix some grated parmesan and parsley into it and add a few drops of tobacco
4. spoon this mixture on top of the mash and eat

Tonight's Dinner

Our second dinner of the year, with the Hoffmans. Wonderful guests, with food and wine palates to match.  Thanks to them for an out of this world white Bordeaux. I made a few things that I've not done in a while, but also a couple of new things too.  Next time, I need to put a bit more vinaigrette on the sea urchin & burrata. 

• polenta cubes with pesto & smoked haddock
• eel, salt-baked beets, horseradish creme fraiche
• sea urchin, burrata & yuzu vinaigrette
• seared tuna, avocado-lime veloute & coriander dressing
• scallop, edamame-parmesan puree, truffle vinaigrette
• squid tonnato
• rosemary mash potato-filled ravioli & porcini 
• celeriac, radish, pomegranate & truffle dressing
• Michelle's homemade hazelnut ice cream 

Firenze Salad Dressing

The salad dressing from our favorite Italian restaurant in Kaiserslautern, Firenze. They also managed to make us an amazing spaghetti moules, off-menu.

minced carrots
minced onion
minced garlic
chopped parsley
EVOO
balsamic vinegar to taste (they don't overdo it)
maldon sea salt
ground black pepper

1. put all ingredients into a container and let marinate over night
2. blend then pass through a fine sieve
3. serve over a nice butter leaf lettuce