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