Spaghetti & Walnut Sauce

An out-of-season dish that I absolutely had to try at Milano's Emilio e Carlo. The air con was on full blast, so I pretended it was winter. No parmesan allowed!

a few fresh walnuts

2 tblsp pinenuts

1 tblsp pesto

3 tblsp chopped prosciutto cotto (or jambon de Paris)

1-2 tsp home-made breadcrumbs

a couple sprigs of parsley

2 tblsp EVOO

1 tsp flour

4 tblsp panna (or light cream)

1-2 tblsp bechamel (optional)

s&p

1. put all of the ingredients in a mixer until you have a paste
2. melt butter, add a thumbnail of flour
3. saute paste, add panna to loosen up, as well as some bechamel, if you like
4. make pasta, drain, add to pan and stir to coat the pasta
5. season and serve

Mackerel Ceviche

A scribble from some cooking show featuring the very pretentious Chateaubriand in Paris. It's the green tobasco that catches the eye.

1-2 mackerel fillets
lemon and/or lime
EVOO
gelatin tablets
green tobasco

1. prepare mackerel ceviche in usual fashion, allow to chill a bit in fridge
2. make gelatin cubes using the green tobasco, chill as well
3. slice mackerel into neat little rectangles, chop up the set gelatin and spoon over mackerel before serving; drizzle the whole lot with EVOO

Turkey Observations

As usual, great food experiences in Turkey. Although Turks are too modest to claim this, I think Greek and probably even Lebanese mezze are a tad more rudimentary.

• La Nonna (Gocek and surroundings): a great little chef on the boat named Bekir Usta; dish highlights included the best borek I've had, samphire served with yoghurt, the local spinach-cum-watercress served with yoghurt and an octupus salad in a mustard vinaigrette. Bravo Bekir!
• Poseidon (Bebek): my favorite restaurant in Istanbul; they do lovely sobiyet- thanks ASK for making the introduction--so much lighter and better than baklava; need to find little white cloth lemon covers
• Iskele (Rumeli): a Danny Glover siting; getting a bit too big and unwieldy but their sea bass mezze with mustard or maybe curry still one of my favorites.
• Lucca (Bebek): Manou's favorite cheese toasts, time to buy a grill!
• Sehbender 14 (Asmalimescit): ASK's parents have been weekly regulars since the beginning; steamed artichoke with dill gave me the idea of including the latter in my vinaigrettes when I have artichauts a la vapeur; an interesting borek cigar including bacon
• Mezze Luna (Nisantasi): a perfectly pleasant trattoria in the heart of chi-chi Istanbul--although I'd give ambiance higher marks than the food.
• Kavak (Rumeli): recommended, but have not tried
• Kiyi (Tarabya): recommended for Turbot in salt crust, as well as a special tomato salad with secret dressing

Favorite Root Beers

This entry is inspired by a deliciously smooth root beer I had at Momofuku. Other brands and observations to follow.

• Sprecher (Wisconsin): peppery
• Fitz (Montana): sweeter than the Sprecher as it's made with cane sugar

Remoulade & Foie Gras

An intriguing recipe from the Mini Palais restaurant in Paris.

fresh terrine of foie gras

celery remoulade (see previous entry)

caramel

popcorn

maldon sea salt

1. make celery remoulade in advance: rather than putting celery through the hand grinder, slice thinly on a mandolin, then hand cut into thin match sticks
2. make caramel, make sure relatively runny
3. pop the corn
4. slice terrine thinly
5. assemble: in a small dish place a big spoon of celery remoulade, a slice of foie gras (curled with minimum fuss if possible), sprinkling of salt on the foie gras, a few kernels of popcorn, followed by a drizzle of caramel

Ricotta Spread

Seems like a great condiment to have on a breakfast or brunch table, to spread on toast or brioche. A Bill Granger recipe.

125 gr ricotta

125 gr creamy yoghurt

1 tblsp fine caster sugar

1 vanilla bean, seeds removed

1. put everything in a bowl
2. mix

Mango Lassi

I don't believe the real deal mango lassi includes orange juice, but wanted to give this one a try. I think authentic mango lassi calls for canned mango pulp (Ratna) versus fresh mango, but would have to check on this.

125 gr plain yoghurt (don't use low-fat or non-fat)

125 gr orange juice

1 mango, cubed

3 large ice cubes

1-2 tsp sugar (optional)

1. put ingredients in blender
2. mix until smooth
3. refrigerate until chilled, mix and serve