Crab Claws & Yuzu Mayo

Luxury Russian king crab claws from the local commissary put to good use. Of course this yuzu mayo can go well with any sort of shell fish. Key to the flavors here is to have the Nobu ceviche sauce handy on the side to drizzle over the shell fish before dipping it into the mayo.

crab claws

best quality egg yolk

dijon mustard

rice vinegar

yuzu juice

maldon sea salt

ceviche sauce

2 tsp aji amarillo paste

1/2 cup (120 ml) lime juice (key lime if possible)

4 tsp yuzu juice (or 2 tsp each of juice from a tangerine and lemon)

2 tsp soy sauce

1 tsp garlic puree (mash garlic and salt with mortar & pestle)

1 tsp grated ginger

1 tsp maldon sea salt

3/4 tsp freshly ground pepper

1. boil crab claws 4-5 minutes
2. make yuzu may with listed ingredients
3. for the ceviche sauce, mix ingredients together (best to let infuse a few hours for flavors to build)

Pot au Feu

One of my ma's favorites. And I made it for everyone tonight, but especially for her. The important step to remember is to put the meat into stock that has already reached a simmer as it seals in the flavor.

3 kg piece of brisket on the bone

1 knuckle of veal containing bone marrow

2 halved carrots

2 leeks, sliced into large pieces

2 large onions, peeled and halved

2 heads of garlic

bouquet garni

maldon sea salt

white peppercorns

recommended root vegetables

parsnips and turnips, peeled and cut into chunks

chervil root

parsley root

2 handfuls of small white potatoes, peeled and cut into chunks

1. half fill a large saucepan with cold water and add everything but the meat and root vegetables
2. bring to a simmer, then place beef and veal into pot
3. cook for 3-4 hours or until brisket comes easily away from the bone
4. skim off scum occasionally (but not all the fat!)
5. when meat is cooked, turn off the heat and let cool completely
6. lift out meat and vegetables and reserve
7. drain the stock, discarding bouquet garni and peppercorns
8. return to the heat and add mixed root vegetables, cook until soft (but not too soft)
9. discard the bones, scoop out marrow and stir into the stock
10. slice brisket, put into a heated serving bowl and ladle broth and vegetables over the meat
11. serve with Dijon mustard or horseradish fromage blanc

Foie Gras & Apricot

Much enjoyed by all. Eschewing the usual toasted brioche in favor of a more rugged, artisan raisin bread made the dish, as did the piment d'espelette.

dried apricot preserve

foie gras

maldon sea salt

piment d'espelette

gelee de champagne

raisin bread (or brioche)

1. toast raisin bread or brioche
2. slice foie gras and put on toast
3. sprinkle with salt and piment
4. spoon over the gelee
5. serve with apricot on the side

Dried Apricot Heaven

Needed something quick to serve with a terrine de foie gras. Easy on the cinnamon, just want a hint of it. Was lovely.

24 dried organic apricot (no preservatives)

2 tblsp honey

4 tblsp sugar

1 tblsp rum

1 bay leaf

half stick of cinnamon

water

2 tblsp white balsamic vinegar

1. put dried apricots in a small pot with enough water to cover half of the apricots
2. add other ingredients and bring to a slow simmer

Osaka Beef Fillet

My best attempt at preparing a Japanese-style steak with ingredients available from my suitcase and the local German supermarket. Serve with some lovely caramelized sweet potatoes.

wasabi powder

butter

anti cucho sauce

marinade

soy sauce

rice vinegar

fish sauce

balsamic glaze

yuzu juice

lime juice

grated fresh ginger

sliced red banana chile

yuzu coriander paste

garlic

truffle oil

anti cucho sauce

8 tblsp aji amarillo paste

5 tblsp rice wine vinegar

2 tblsp soy sauce

1 tblsp yuzu juice

1 tblsp lemon juice

4 tblsp grapeseed oil

1. make wasabi butter: mix wasabi powder with water to make paste; mix into butter with some salt; mix and put into seram wrap to make a big bonbon
2. make anti cucho sauce
3. marinate fillet steaks 2 hours
4. grill until medium or medium-rare
5. take off grill, put some wasabi butter on steaks, let melt
6. serve with some anti cucho sauce

Tomato & Onion Salad

The simple things are always the best things. Key here is to remove the skin from the tomatoes.

best quality tomatoes
best quality sweet onions
best quality EVOO
best quality sherry vinegar
parsley
chives
maldon sea salt
ground pepper

1. pierce tomatoes with a cross at stem point; flash boil tomatoes for 15 seconds so that skin can be removed
2. slice tomatoes in uneven chunks and assemble salad

Ceps & Lardon

This is merely a reminder to include fatty bacon with butter and EVOO when sauteeing mushrooms.

ceps, or any other quality mushroom
EVOO
butter
herbs
slab of fatty pancetta

1. saute mushrooms as you would normally
2. key is to include a slab of pancetta for extra taste