Monday, February 7, 2022

Macaron Tartare avec creme de raifort et roquette


 My first shot at macaron and a bit lumpy, no smooth top and no "legs" but they taste very good, with raspberry jam everyone ate them happily. But mine I filled with this chopped filet mignon. It has very little flavor when cooked as a steak, only softness. But that makes it ideal for eating raw. 

The sweet almond flavor of the macaron with meat makes me think of medieval flavor combinations, and if there had been a little spice to it, definitely so. As it was, the compliment of the bitter green and pungent horseradish went perfectly. 

Friday, November 19, 2021

Tacoyaki

 


I can't imagine I'm the first person to stumble on this wordplay, but the flavor combo is truly delightful. Takoyaki with octopus of course, in a taco with pico de gallo, cheese, mayo and sauce on top. 

Wednesday, August 11, 2021

Plum Crumble in Bourbon Campari Jello with honeyed yogurt.





Recipe: 1 c whole wheat pastry flour, 1 c unrefined sugar, 1 stick butter. Crumbled up. 4 sliced black and green plums on top, baked 350 1 hr. 3/4 c bourbon, 1/4 c campari, 1 tbs gelatin. Dissolve gel in 1/4 liquid, heat the rest, pour over, let cool. Pour over chilled pie. Chill. Dizzyingly luscious. The bottom is like a sugar cookie, crunchy on the outside and chewy inside.

Friday, June 25, 2021

Lobster and Noodles


 There's a first for everything in life: Leftover Lobster. It called to me from the fridge all night. So I gave in, made some fresh egg noodles, tossed with butter, parm and a little lobster stock. OH my goodness! 

Tuesday, March 23, 2021

Chawanmushi Improvs

 

This is a kind of Japanese custard which people think requires some remarkably complex technique. It’s actually easier to make than a poached egg. Its appeal lies primarily in the soft creamy texture, especially when contrasted with crunchy or chewy garnishes. In flavor it can be as delicate or as intense as you like in the morning, and is entirely dependent on the strength of the stock you use. The key to success, I discovered after much travail, is adhering to a simple formula and precise timing and after that you can use any ingredients you like. Here is a relatively classic version, though garnished according to my personal whim.

½ c dashi stock
1 jumbo egg
½ tsp mirin
½ tsp soy sauce
2 small pieces of lightly salted salmon

A few whisps of dill, Thin wedge of tomato, 1 shiitake mushroom, 1 tsp neutral oil

 If you can make dashi stock, by all means do. It is a handful of skipjack mackerel shavings and a piece of kombu steeped in hot water and strained. You can also find powdered dashi stock, just try to avoid the jarred instant hondashi powder. Put 3 inches of water in a small pot and bring to the boil. Break the egg gently into the room temperature stock, and stir with your finger. On no account should you beat this mixture, or you’ll have spongy scrambled eggs. Add the mirin and soy. With a small fine meshed sieve set over a small teacup, press the mixture through. This takes a few minutes, so be patient. Cover it with tin foil tightly. Lower the heat of the water as low as it will go, and place the tea cup in the pot and cover. Steam for exactly 12 minutes. If the water is over 170 degrees, the liquid stock will be pressed out of suspension and you’ll have wet scrambled eggs. Do don’t be tempted to turn the heat up or even peek at it.

Meanwhile cook your mushroom in oil, and char the tomato too, then set aside.

Remove the teacup from the pot and let rest 3 minutes. Remove the tin foil and arrange the garnishes on top. Serve at once with a spoon while still warm.

Now here’s the best part, you can use absolutely any kind of stock and any garnishes you like. An intense mushroom stock was remarkable with sour cream and chives and a few sliced of truffle for extravagance. Chicken stock was incredible in custard form, especially contrasted with crunchy sweet corn fried in butter, with a few chewy chicken meatballs to garnish. A shellfish stock with shrimp would be so delightful too. I leave this to your imagination.