Endive Compartir

Couldn't help notice this lovely combination from Nick Lander's review of Compartir in Cadaques. My kind of food: classic combos with a fresh twist, the latter being the passion fruit in this case.

fresh, crisp endive
gorgonzola
walnuts (young if possible)
passion fruit

1. make a whipped gorgonzola cheese, perhaps using a canister and even making a foam (ok sometimes!); if latter method used combine 2/3 gorgonzola, 1/3 cream in a pot and stir until comes to a boil, season and blend, let cool and put through canister.
2. break up walnuts, remove the seeds from passion fruit
3. layer the bottom of an endive with passion fruit flesh, nibbles of walnuts, and 

Pesto, Ricotta & Anchovy Penne

Fish and cheese is always a great combo..most of the time that is. This is meant to be a very fresh pasta and no heat is necessary apart from boiling the penne. A good way to use some left over home-made pesto (I wouldn't make this dish using anything but).

penne
best quality anchovy
home-made pesto
ricotta
maldon sea salt

1. boil penne
2. heat serving bowl
3. chop anchovies into small pieces
4. drain pasta when done, put in heated bowl
5. mix pesto into pasta
6. add ricotta, fold into pasta so that it is evenly coated (don't stir too much, best to leave the ricotta lumpy and fresh)
7. sprinkle anchovies over the pasta and toss with a little salt

Tonight's Dinner

An Italian-themed dinner with Ally & Alex on a Sunday night in Hong Kong. Tasty indeed.

• bresaola bombs
• culatello & apple salad
• squid ink risotto & flash-fried baby squid
• lasagnette pesto
• vitelllo tonnato
• cherry soup & vanilla ice cream

Tonight's Dinner

A lovely summer evening in Ridgefield, CT. A good time had by all.

• Sake System Shock
• Aperol Spritz
• bresaola bombs
• coppa & scamorza
• scallops, edamame puree & truffle vinaigrette
• seared tuna & coriander avocado puree
• lentils, burrata & pesto
• chorizo & baby tomato salad
• cherry soup & ice cream

Apricots in Syrup

Very happy with this...so much more fun than eating them dry. Eat them straight or with a little butter cookie, maybe yoghurt?

dried apricots
vanilla essence
sugar
water
lime peel
pepper corn
fresh thyme
bay leaf
cinnamon

1. put apricots in a pot, add water so that the apricots are nearly covered
2. add the other ingredients according to taste, but enough sugar to get a syrupy consistency (about 3-4 tblsp for a couple dozen apricots)
3. make sure only to include a quarter tsp of cinnammon; not going after a Christmasy taste; also a few slivers of lime peel will do, as will one stem of thyme and one bay leaf
4. simmer for about an hour until you have syrup
5. let cool

Scallops & Enoki

I saw some beautiful and big Canadian scallops which reminded me of a recent Jean Georges recipe calling for scallops, truffles and parmesan. I love combining fish and cheese, so I've been wanting to do this one. Here, I replace the truffles with some enoki and little truffle oil.

4 nice scallops

a couple handfuls of enoki

fresh thyme

minced garlic

medium sherry

butter

EVOO

rapeseed oil

Maldon sea salt

ground pepper

chives

parsley

1. saute enoki in EVOO and a little bit of butter
2. add thyme, and when enoki are done, add minced garlic and stir for half minute
3. add a bit of sherry, let alcohol burn off, reduce heat, add a bit more fresh butter, sprinkle parsley and chives
4. season scallops with EVOO, rapeseed, salt and pepper
5. turn pan on super high heat for 3 minutes
6. sear scallops on each side for about a minute each depending on size
7. to serve, put scallops on plates with enoki served around
8. grate very finely some parmesan over the scallops (not the enoki), season with a bit more salt and pepper, drizzle of EVOO

Tonight's Dinner

A yummy little dinner on the whim. This followed Manou's dinner with her two friends, which included left over steak au poivre, carottes rappees and buttered rice.

• carrottes rapees & salami shoestrings
• scallops & enoki
• salade frisee
• mimolette
• ice cold vanilla yoghurt & pomegranate