Avocado & Hazelnut Vinaigrette

Sometimes it just dawns on you that certain matches are made in heaven. A creamy avocado tastes so good with a hazelnut oil-based vinaigrette. An old bistro classic for sure.

hazelnut oil
sherry vinegar
dijon mustard
ground black pepper
maldon sea salt
chives
parsley
best quality avocado

1. make your vinaigrette using all above ingredients, including chopped herbs
2. discard the pit and pour vinaigrette into the cavity of each avocado half

Polenta, Pesto & Haddock

Something I've been making a long time. Just realizing that it isn't in this blog. I made it the other night, and loving it. Key is to make sure the polenta has some crust.

polenta
EVOO
home-made pesto
smoked haddock

1. make large grain polenta with a smaller quantity of water so that it comes out very thick
2. spread onto a shallow pan so that you have a 1/2 to 3/4 inch slab, let cool to room temperature
3. smear some EVOO over the polenta, then grill it in an oven until golden
4. let cool, cut into 1" x 1" squares, spoon some pesto on top of each square, then a sliver of smoked haddock to finish

Haddock & Mash

Very happy with this one, created by your's truly. I had some rosemary-flavored mash left over from the raviolis I made, so thought I'd put it to good use.

new potatoes
butter
rosemary
smoked haddock
parmesan
parsley
tabasco

1. boil potatoes, peel and put into a blender mixed with melted butter that has been infused with lots of rosemary
2. put mash into ramekins at 250 degrees for 20 minutes until the mash browns a bit on the side
3. slice up haddock, mix some grated parmesan and parsley into it and add a few drops of tobacco
4. spoon this mixture on top of the mash and eat

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