Tonight's Dinner

Our second dinner of the year, with the Hoffmans. Wonderful guests, with food and wine palates to match.  Thanks to them for an out of this world white Bordeaux. I made a few things that I've not done in a while, but also a couple of new things too.  Next time, I need to put a bit more vinaigrette on the sea urchin & burrata. 

• polenta cubes with pesto & smoked haddock
• eel, salt-baked beets, horseradish creme fraiche
• sea urchin, burrata & yuzu vinaigrette
• seared tuna, avocado-lime veloute & coriander dressing
• scallop, edamame-parmesan puree, truffle vinaigrette
• squid tonnato
• rosemary mash potato-filled ravioli & porcini 
• celeriac, radish, pomegranate & truffle dressing
• Michelle's homemade hazelnut ice cream 

Firenze Salad Dressing

The salad dressing from our favorite Italian restaurant in Kaiserslautern, Firenze. They also managed to make us an amazing spaghetti moules, off-menu.

minced carrots
minced onion
minced garlic
chopped parsley
EVOO
balsamic vinegar to taste (they don't overdo it)
maldon sea salt
ground black pepper

1. put all ingredients into a container and let marinate over night
2. blend then pass through a fine sieve
3. serve over a nice butter leaf lettuce

Macaroni & Sot-y-Laisse

I saw some sot-y-laisse (chicken oysters) in the market last time in Paris. So I'm going to make this for Boxer Day lunch. From Anthony Demetre, one of the best British chefs for French bistro cuisine. This serves 4 so I must remember to double it.

150 ml double cream
150 ml chicken stock
grated zest and juice of one lemon
2 garlic cloves
2 sprigs of rosemary
2 sprigs of summery savory
200 gr fresh macaroni
maldon sea salt
ground black pepper
65 gr butter
20 chicken oysters
150 gr fresh peas, cooked

1. put the cream, stock, lemon zest and juice, garlic and herbs in a pan, simmer the mixture until reduced by half.
2. cook the macaroni in a large pan of salted boiling water until al dente; drain, refresh in cold water and set aside.
3. in a large pan, heat the butter and quickly sauté the chicken oysters until nicely caramelized; add the pasta, cooked peas and the cream mixture, and toss together until well mixed and the pasta is well coated.
4. adjust the seasoning and serve

Beetroot & Roquefort

This looks beautiful on a big white bone china oval platter. The alternative to one below is with balsamic vinegar, hazelnut oil and chopped toasted hazelnuts with chives.

600 gr beetroots
lots of rock salt
chopped tarragon
50 ml EVOO
25 ml Moscatel vinegar
Maldon sea salt
ground black pepper
roquefort (or picos)

1. bake beetroots Ari-style
2. slice with a mandolin
3. dress with above
4. lay out on platter, crumble blue cheese all over
5. top with chopped tarragon

Tonight's Dinner

Dinner from this past weekend with Ito-san, wife and son. The first meal I've ever made for a chef. We've been talking about it for the longest time, and finally we found we made it happen. Ito-san very kindly brought a crisp Prosecco and smooth Barolo.

• French crudités 
• lasagnette pesto
• osso buco & risotto Milanese
• sliced pineapple, molasses & lime zest

Tonight's Dinner

I thought that the Nobles would love a real American meal, so I made them some classic dishes but with a refined twist. It turns out that 3 of my dishes were amongst their favorite to eat…

• shrimp cocktail, fresh horseradish 
• seared tuna tacos, cilantro & avocado
• ribs with El Bulli BBQ sauce
• Japanese potato salad passed off as American potato salad (because it is infinitely better)
• deluxe corn bread
• Waldorf salad
• peanut butter ice cream, chocolate sauce, sliced banana, chopped caramelized salty peanut 

Crab on Toast

A great idea for crab, rather than doing the usual home-made mayo. Light and healthy. Ole! This is for four.

7 tsp EVOO
2 leeks, finely diced
4 shallots, peeled & finely diced
3 fresh bay leaves
3 garlic cloves
100 ml bisque
1/2 tsp cayenne pepper
2 tsp tomato puree
250 gr white crabmeat
150 gr brown crabmeat
maldon sea salt
ground black pepper
4 thick slices of sourdough

salad
2 heads of red chicory
7 breakfast radishes
1 bulb of fennel
1 pink lady apple
8 tsp EVOO
4 tsp moscatel vinegar
chopped tarragon

1. heat EVOO, add leeks, shallots, bay leaves and two garlic cloves peeled and sliced lengthways
2. fry until vegetables are translucent, add bisque, cayenne and tomato puree
3. bring to boil, then reduce heat to simmer (reduce this by 2/3)
4. stir in crabmeat, season with salt and pepper and cook 2 more minutes
5. remove from the heat, transfer to a bowl and leave to cool to room temperature
6. cover with clingfilm and put in fridge for 2-3 hours
7. to prepare salad, separate chicory leaves, slice radishes on mandolin, same for fennel and apple
8. make vinaigrette and toss
9. serve with lightly toasted bread, rub with garlic and spoon crab mixture on top
10. serve salad with crab toasts