Sumptuous Mont Blanc

A Mont Blanc recipe inspired by that of FT columnist and Cafe Anglais chef Rowley Leigh.

meringue (good quality store-bought ok)
200 gr double cream
best quality vanilla ice cream

chestnut puree
750 gr vacuum-packed chestnuts
75 light brown caster sugar
sugar
200 ml water
a split vanilla pod (or few drops of extract)

chocolate sauce
10 gr extra bitter chocolate (at least 75%)
150 ml milk
50 ml double cream

1. make chestnut puree by combining sugar and water in saucepan with vanilla and simmer for five minutes; add chestnuts, poach for 15-20 until tender, blend and pass through a sieve to cool
2. make the chocolate sauce by bringing the milk to a boil, then adding the chocolate and stirring off the heat; whisk in the cream and let cool
3. make some whipped cream by mixing until the double cream forms soft peaks
4. let ice cream soften 5-10 minutes
5. to assemble, drizzle some chocolate on plates; scoop some ice cream into each meringue; place chestnut puree in a mouli with a medium mesh, and extrude puree over meringue/ice cream; put a scoop cream on top

Turron Mousse

A simple but original dessert from Brindisa's head chef Jose Pizarro. Make sure you use best quality turron--suprema--and also the soft version which contains mainly almonds.

couple dozen golden raisins
4 tblsp sweet sherry
2 eggs, separated
4 tblsp double cream
150 gr soft turron blando

1. marinate raisins and sherry 24 hours, drain fruit and reserve sherry
2. use food processor to mix together egg yolks, cream, sherry and turron
3. beat egg whites until they form stiff peaks, fold into turron mixture
4. put a few raisins in the bottom of wine glasses, divide the mixture between the glasses and chill a minimum 6 hours

Curry Moules Musclade

A dish that got good reviews in the lead up to our Christmas dinner. Best to use just enough curry to give a subtle flavor, spruced up with a squeeze or two of lemon. Serve with some mouillettes.

small mussels

butter

chopped shallots

chopped garlic

parsley

chives

white wine

creme fraiche

lemon

ground pepper

best quality curry powder

1. saute shallots and garlic in butter until soft
2. add white wine, quantity depending on amount of mussels
3. cover pot and let cook about 5 minutes--give a shake at end to make sure all mussels have opened
4. drain mussels, save sauce and reduce in same pot
5. separate mussels from shells
6. when sauce has reduced to mere half cup, add creme fraiche, pepper and curry to taste
7. when sauce thickens add mussels, and heat another 1 minute or so, adding the herbs at the end, with a squeeze or two of lemon
8. serve in a small shallow bowl, pouring sauce and mussels over a couple mouillettes.

Pork Chops & Celery Apple Remoulade

Did this on the BBQ in Germany, luckily with some choice pork chops from our neighborly butcher shop/abattoir. We marinated the well-marbled chops 48 hours. The Dock gave me the idea for the refreshing, fat-cutting, accompanying remoulade, although I added the apples to lighten it up and because they are such a natural match for the pork. I also replaced the usual home-made mayo with sour cream to lighten the dish further. Good job on the BBQ pops.

best quality pork chops

EVOO

juice of a few lemons

fresh ground pepper

handful of fresh sage

handful of fresh thyme

several cloves of garlic, halved

remoulade

celeriac

green apples, peeled

mustard vinaigrette (using rice & white balsamic vinegar combo)

sour cream (or creme fraiche depending on taste)

chives

parsley

1. in a non-metallic bowl, marinate pork chops 48 hours in the ingredients listed; put enough EVOO and lemon juice in the bowl so that chops are covered half way
2. move around chops a few times during this process so that marinade is well distributed
3. pat dry and grill to your liking
4. serve with remoulade

Tonnarelli Trulli

A nice little concoction from the Puglian chef at Trulli restaurant in my parents' village.

pancetta

mushrooms

peas

canned marzano tomatoes

left over ragu

tonarelli pasta

EVOO

panna

butter

parmesan

1. saute mushrooms in EVOO and butter
2. add pancetta and peas; once pancetta on its way, add a few tblsp of tomatoes, then ragu and finally the panna to taste
3. boil and stir in pasta, serve with parmesan

Frisee & Red Endive Salad

The first time where frisee isn't the leading act in my salad bowl. Mixing some veal broth into the vinaigrette makes all the difference.

frisee, cut into two inch pieces
red endive, sliced into half-inch discs
fresh tarragon, mint, dill
S&P
maille mustard
cider vinegar
EVOO
veal broth (1 tblsp sufficient)

1. toss salads (equal quantities of each ) and (lots) of herbs in bowl
   
2. make vinaigrette using remaining ingredients (note that any home-made broth will do in place of the veal broth)
   

Osso Buco Bianco Spaghetti

A nice warming dish on the coldest night of the year so far....

2-3 garlic cloves
EVOO
leftover sauce from osso buco bianco recipe
spaghetti
S&P
parmesan

1. saute garlic cloves in EVOO
   
2. when scorched, heat up sauce, preferably from a couple days prior (or frozen)
3. boil pasta and drain, stir into pan, cook further 1-2 minutes
4. serve with parmesan, more S&P