Effervescence Dessert

An imaginative but still simple dessert from L'Effervescence last time in Tokyo. Shinobu Namae has worked for some of the best including most recently Michel Bras in Hokkaido but also at the flagship in Laguiole, and the Fat Duck.

full milk
single cream
fresh ginger
Darjeeling tea leaves
ingredients for custard (eggs, milk)
juiced apple
gelatin leaves
lemon preserve

1. make ginger milk mousse; simmer milk and single cream with fresh cut ginger, strain & syphon when ready
2. make Darjeeling tea ice cream; make a custard using best quality Darjeeling tea
3. make apple jelly by using using an envelope of gelatin and best quality apple juice, preferably through  juicer
4. to serve, put a scoop of soft ice cream in a medium-size glass, sprinkle dice of apple jelly on top of this, syphon on top of this some ginger milk mousse, followed by some chopped lemon preserve

Maple & Mustard Walnuts

I am proud of this invention. Be generous with the mustard! Tastes even better the day after you make them.

best quality walnut halves
EVOO
smoked Maldon sea salt
piment d'espelette
Colman's dry mustard
maple syrup
garlic
fresh thyme (optional)

1. saute walnuts in EVOO with garlic
2. add some maple syrup to taste
3. stir until coated, then season with salt, piment and mustard

David's Spanish Reds

To complement my previous entries for French and Italian reds, to be updated regularly.

• Lacima: Ribeira Sacra 2010 Dominio Do Bibei
• Rioja: R Lopez de Heredia Vina Tondonia Reserva 2002

David's Lentils

Maybe because I was very hungry after a spinning class, but this worked a treat. Luckily I had a lot of complementary leftovers in the fridge, that came together nicely.

top quality Spanish ready-cooked lentils (in a jar)
san daniele butt, cubed (or serrano)
steamed green beans, chopped into little cylinders
a few cherry tomatoes, de-seeded and chopped
onion, chopped
garlic clove, chopped
2 basil leaves, teared
a few rosemary needles
parsley, chopped
sherry oloroso
Spanish sweet paprika
ground black pepper
smoked Maldon sea salt
EVOO

1. saute onion, then add garlic and finally ham cubes and rosemary
2. add paprika, then when pan gets sticky add a tsp of sherry
3. add beans, tomatoes and stir
4. add lentils and basil, cook until lentils warmed through
5. season, serve and add a drizzle of EVOO

Michelle's Bday Celebration

The cocktail menu for Michelle's big birthday at Zafferano's Friday night. A very nice time indeed, and even better…. a total surprise! Classic no-nonsense things. Kicked off with blinis all around, followed by a delicious IS Solinas, Carignano-Bovale Argiolas 2009 from Sardinia.

• grana padano 24 months
• san daniele prosciutto
• bresaola roll
• beef carpaccio & french beans
• crab & pesto spoon
• funghi bruschetta
• carasau bread with burrata & anchovies
• tuna tartar
• risotto zafferano
• malloreddusu with spicy sausages
• tiramisu with one candle : )

Next Dinner

This might be a useful way to plan my next dinner. Brainstorming and streamlining as I go, until it looks just right.

• chestnut veloute & shredded canard confit
• morcilla two ways: apple chutney & buffalo mozzarella; and with caramelized red pepper strips & quail egg 
• sardines, mint & garlic
• cuttlefish & squid rice, pan-fried monkish, quince aioli
• crisp & cold green salad 
• pan carasau, buratta & anchovy
• malloreddusu & spicy sausage

Bloody Caesar

Had no idea that this was Canada's unofficial official drink. Rather than use store-bought Clamato I'd try to make it somehow.  I assume there is no inspiration from the Caesar salad whose primary ingredients don't feature in the cocktail.

1 tsp celery salt
1/2 tsp fresh ground black pepper
1 oz vodka
1/2 tsp worcestershire sauce
1/2 tsp tabasco sauce
Clamato juice (or mixture of two parts clam juice to one part tomato juice)
1/2 lime
celery hearts for garnish

1. combine celery salt and pepper in shallow dish
2. wet the edge of a pint glass and rim in the celery salt mixture
3. fill glass with ice, pour in vodka, worcestershire sauce and tabasco sauce
4. top with Clamato
5. gently squeeze lime wedges into the glass, drop in the juiced pieces and garnish with celery