Involtini Rue du Poteau

I couldn't help noticing these lovely involtini again at Rue du Poteau's best  traiteur  near my aunt's in the 18th.

Speck, cut super thin + trimmed of fat
Asparagus tips
Ricotta, mixed with parmesan, s&p, evoo, nutmeg
Evoo

1. Smear speck slices with ricotta mixture
   
2. Roll around 2 or 3 asparagus spears, depending on how big latter are
   
3. Very importantly, put involtini in a shallow dish and poor EVOO halfway up. 
   
4. Let marinate, turn over from time to time, til ready to eat. Keeps for a few days. Eat at room temperature. 
   

ASK's Tuna Anchovy Pasta

This is a tasty number, a specialty from Ali-Sevket from our DC days, minus the splattering grease!  Michelle does an excellent interpretation of it each time.

linguine or spaghetti

canned tuna (oil)

tin of anchovies

garlic

tomato paste

EVOO

maldon sea salt

dried pepperoncini

lemon

parsley

1. saute the garlic & pepperoncini in EVOO, add anchovies until they melt, followed quickly by the tuna
2. as above cooks, add squeeze of tomato paste
3. add very generous handful of chopped parsley at end
4. do not add any pasta water to loosen up--beauty of dish is the dryness (specifically the concentrated taste of the oily tuna) which can be loosened up once on your plate with more EVOO and squeeze of lemon
5. season with salt, if you like

An Exceptional Wasabi Mayonnaise

Straight from the scribbles of Defune's senior sushi chef, a wasabi mayo that really got my attention.  Will be tempted to do with home-made mayo rather than the commercial.  No idea what the exact portions are so need to experiment:

Good quality commercial mayo (Maille)

Josen Shiromiso (lighter type miso)

Vinegar (either rice or black)

Lemon juice

Wasabi paste

Fresh horseradish

1. Mix together
2. Not much miso required
3. Add lemon & vinegar last to loosen up to desired consistency

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.