I made an effort, albeit a small one – to celebrate my favourite state-side holiday here in London. On the official Turkey Day I didn’t actually get home from work until 9 p.m. so my plan was to do something small over the weekend instead.
After a raucous weekend in Horsham, Sunday night found me stuffing a chicken (a turkey seemed a bit excessive for 3-4 people) mashing potatoes (a “lighter” recipe than my typical garlic cream and cheddar cheese ones), steaming broccoli and serving up a fresh batch of my world-famous brownies (yes they were once shipped to my brother in Finland where it was claimed that they were the “best brownies ever”).
Herein was a simple meal (perhaps one of my favourites) that I was making for some dear friends which yes, I am very thankful for. Like the brownies as well, the stuffing is an old family recipe. On paper it looks and sounds a bit strange. However, for one reason or another the stuffing is quite simply ridiculously good. It could arguably be the most revered and loved family recipe my clan posesses. I’ve even been jokingly accused of putting illegal substances in it which makes it addictive. While I can promise that I don’t – I do have to admit that technically I “smuggled” the main ingredient over from the States.
It’s important here to repeat – the recipe looks and sounds strange. You will wonder if I’ve left out half a dozen ingredients. You will think of jello molds, and dishes made in the 70s called tuna pea wiggle. I promise, if you approach with an open mind – you will love it. Everyone does (recent guests from Sunday night included).
C-B Family Stuffing
(This was enough for about 6 servings).
1 box of Ritz crackers (4 sachets)
1 large carrot
3 garlic cloves, chopped
½ large onion
2 Tbsp butter
Put the crackers through a food processor until fine meal forms. Or in the instance that you don’t have a proper food processor, but like me have a "mini chopper" that looks like it should be sitting in my niece's doll-house, put the crackers in the mini chopper in 8 (Yes, EIGHT!) rotations to get them all ground up. Remove and place in a large bowl.
Add onion, garlic, and carrot and finely grind. Add to crackers.
Melt butter and add to crackers/onion mixture. Stir and add a little water, a tbsp at a time, if it is still dry. Note: sometimes I grind a bit more carrots and onions and add to the mix if it seems too “crackery”.
If you are making a whole chicken or turkey, stuff inside the bird and underneath the skin of the breasts. An easier, week-night variation would be to buy boneless chicken breasts, with the skin on -and place the stuffing under the skin on the meat.
Note: Here in London they sell boneless chicken breast with the skin on. In the States you’ll have to ask for it special. If you take a package of chicken breasts with the bone/skin to the butcher’s counter they’ll typically take the bones out for you.
The brownies that I made that night are also a family recipe. Whenever people who don’t know me ask if I eat store bought baked goods, I always tell them no – I much prefer homemade and why buy the pre-packaged store bought stuff when it’s just so insanely easy to make simple things from scratch? The recipe, more than any other in my permanent repertoire, exemplifies this.
A funny thing about these brownies though...at present there is a bit of a family debate over who whips these brownies up in the best and tastiest fashion. Originally a race between my mother and myself, my brother recently followed the straight-up easy to follow recipe and declared that his batch was the “best batch ever”.
Note to brother: Highly unlikely, and may I remind you that you once rang me (from another country) and asked me how to make a baked potato. I won’t even get into the story of when you also called me for instructions on how to make mashed potatoes. An individual who makes these types of calls can not be the current family brownie-making champion.
Now, every good girl needs a few secrets...and as such will hold on to this brownie recipe for the time being...it might yet be an idea to still bring it to the mass market. :-)
Monday, 26 November 2007
Monday, 19 November 2007
Getting my fix
Like a ten year old who’s had his sweets taken away or the world champion food-eating winner Joey Chestnut being told he can’t have any more hot dogs, it’s been a painful few weeks of having one of my favourite treats taken away. The plain and simple truth was that while I’d been having a fabulous time travelling around and entertaining overseas friends, I was also starting to slowly go through a somewhat painful withdrawal of not being in my kitchen. I needed a fix and I needed it bad. With my creative juices flowing, my cupboards no longer empty; last Sunday I scheduled an evening of Dana cooking time. Like any junkie, I knew it wouldn’t necessarily take much, and by the end of the evening I was most definitely back on track.
Definitely not to be eaten together - I ended up making two things that night. The first was a homemade granola and the second the most random lasagne. I'd like to say the most random one over, but there was that one time I made one with polenta instead of pasta...not something I'd recommend!
The first item was in an attempt to have a healthy and somewhat sweet snack hanging around my flat and the second was to try and make something that I could both enjoy for a few days and then freeze for later consumption on those “school” nights when I get home too late to cook much more than a bowl of Kellogg's Special K.
Maple Pecan Granola with Dried Cranberries:
- Nonstick oil spray
- 3/4 cup brown sugar
- 1/2 cup maple syrup
- 2 egg whites
- 1 tablespoon vanilla
- 1/2 teaspoons cinnamon
- 1 teaspoon allspice
- 3 cups old-fashioned oats
- 3/4 cup chopped pecans
- 3/4 cup dried cranberries
Preheat oven to 165°C (325°F).
Coat a baking sheet with nonstick spray.
Stir 1/2 cup sugar and maple syrup in small saucepan over low heat until sugar dissolves.
Pour into large bowl; cool to lukewarm.
Whisk in egg whites, vanilla, and spices.
Add oats, pcans, and remaining 1/4 cup sugar.
Spread mixture in even layer on prepared sheet.
Bake 35 minutes.
Turn granola over (bottom will be brown). Bake 10 more minutes.
Sprinkle cranberries over; bake until dry, about 15 minutes more.
Cool granola completely in pan.
Granola stores well in tupperware (it's been over a week so far and it's still D-lish)!
Butternut Squash, Mushroom, and Spinach Lasagne:
1 onion, diced
2 cups mushrooms, chopped
3 cups butternut squash, diced
6 cloves garlic, chopped
olive oil
salt & pepper
1 bag washed spinach
4 tablespoons flour
4 cups milk (I used semi-skimmed-2% and you could not tell the difference)
10-14 non-cook lasagne pieces
1/2 cup mascarpone
parmesan
Filling:
Cook chopped onion in olive oil for about 10 minutes. Add mushrooms and butternut squash, 3 cloves garlic, salt, and pepper and cook, stirring occasionally, until squash is just tender, about 15 - 20 minutes. Remove from heat and cool.
In a separate pan, sauté spinach with a bit of olive oil until cooked down. Set aside.
Béchamel:
Note: This might be a bit tastier made with whole milk and butter (instead of olive oil) and I'd recommend it if you don't have a love/hate relationship with dairy, like me. I was trying to be a bit healthier (for a change) and opted for the olive oil and semi-skim milk.
Cook remaining garlic in olive oil in a medium saucepan over moderately low heat, stirring, 1 minute.
Whisk in flour and cook roux, whisking, 3 minutes.
Add milk in a stream, whisking.
Bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes.
Whisk in salt and white pepper and remove from heat.
Assembly required:
Preheat oven to 220C (425 F)
Spread 1/2 cup sauce in an olive oil greased baking dish, cover with 2-4 pasta sheets, leaving spaces between sheets.
Spread with 2/3 cup sauce and one third of filling, then sprinkle with a 1/3 of the mascarpone and a bit of parmesan.
Repeat layering 2 more times, beginning with pasta sheets and ending with cheese.
Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese. Cover dish with foil and bake for about 25-35 minutes.
Remove foil and bake until golden-brown and bubbling, 10 to 15 minutes more (I always take it out after the corners are crispy....my favourite bit)!
Let lasagne stand at least 10 minutes before serving.
Definitely not to be eaten together - I ended up making two things that night. The first was a homemade granola and the second the most random lasagne. I'd like to say the most random one over, but there was that one time I made one with polenta instead of pasta...not something I'd recommend!
The first item was in an attempt to have a healthy and somewhat sweet snack hanging around my flat and the second was to try and make something that I could both enjoy for a few days and then freeze for later consumption on those “school” nights when I get home too late to cook much more than a bowl of Kellogg's Special K.
Maple Pecan Granola with Dried Cranberries:
- Nonstick oil spray
- 3/4 cup brown sugar
- 1/2 cup maple syrup
- 2 egg whites
- 1 tablespoon vanilla
- 1/2 teaspoons cinnamon
- 1 teaspoon allspice
- 3 cups old-fashioned oats
- 3/4 cup chopped pecans
- 3/4 cup dried cranberries
Preheat oven to 165°C (325°F).
Coat a baking sheet with nonstick spray.
Stir 1/2 cup sugar and maple syrup in small saucepan over low heat until sugar dissolves.
Pour into large bowl; cool to lukewarm.
Whisk in egg whites, vanilla, and spices.
Add oats, pcans, and remaining 1/4 cup sugar.
Spread mixture in even layer on prepared sheet.
Bake 35 minutes.
Turn granola over (bottom will be brown). Bake 10 more minutes.
Sprinkle cranberries over; bake until dry, about 15 minutes more.
Cool granola completely in pan.
Granola stores well in tupperware (it's been over a week so far and it's still D-lish)!
Butternut Squash, Mushroom, and Spinach Lasagne:
1 onion, diced
2 cups mushrooms, chopped
3 cups butternut squash, diced
6 cloves garlic, chopped
olive oil
salt & pepper
1 bag washed spinach
4 tablespoons flour
4 cups milk (I used semi-skimmed-2% and you could not tell the difference)
10-14 non-cook lasagne pieces
1/2 cup mascarpone
parmesan
Filling:
Cook chopped onion in olive oil for about 10 minutes. Add mushrooms and butternut squash, 3 cloves garlic, salt, and pepper and cook, stirring occasionally, until squash is just tender, about 15 - 20 minutes. Remove from heat and cool.
In a separate pan, sauté spinach with a bit of olive oil until cooked down. Set aside.
Béchamel:
Note: This might be a bit tastier made with whole milk and butter (instead of olive oil) and I'd recommend it if you don't have a love/hate relationship with dairy, like me. I was trying to be a bit healthier (for a change) and opted for the olive oil and semi-skim milk.
Cook remaining garlic in olive oil in a medium saucepan over moderately low heat, stirring, 1 minute.
Whisk in flour and cook roux, whisking, 3 minutes.
Add milk in a stream, whisking.
Bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes.
Whisk in salt and white pepper and remove from heat.
Assembly required:
Preheat oven to 220C (425 F)
Spread 1/2 cup sauce in an olive oil greased baking dish, cover with 2-4 pasta sheets, leaving spaces between sheets.
Spread with 2/3 cup sauce and one third of filling, then sprinkle with a 1/3 of the mascarpone and a bit of parmesan.
Repeat layering 2 more times, beginning with pasta sheets and ending with cheese.
Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese. Cover dish with foil and bake for about 25-35 minutes.
Remove foil and bake until golden-brown and bubbling, 10 to 15 minutes more (I always take it out after the corners are crispy....my favourite bit)!
Let lasagne stand at least 10 minutes before serving.
Thursday, 1 November 2007
Having my cake, and eating it too
This past weekend marked the last few days of an insane, non-stop, go-go gadget month. Starting with a visitor from the States, Venice, my actual birthday, 2 weeks in South East Asia, and 369 actionable emails in my inbox upon my return - this Saturday also marked my 30th birthday party extravaganza. It was the last twirl on this month's Mad Tea Party ride (Note: without the motion sickness but a big massive grin across my face kinda way).
The party was held at a venue near Old Street called Sosho. Besides moments here and there ensuring friends who’d turned up on their own were mixing and mingling like peanuts and cashews in a jar of Planter’s Premium Nuts, it was a wicked night with my wonderful friends in London and a few surprise visitors from afar.
In between my hectic and insane week, SG arriving from LAX, and a 4 hour appt at Taylor Taylor that Saturday, I had managed to whip up a wee birthday cake for the night.
If you asked FM however, I’d not shut up all week (mentioning it at least twice a day) about how I needed to find time to make this cake. Getting up early or staying up late was fine, but I HAD to make it myself. There was no alternative. No, “just buy a cake” or “just skip a cake”. The venue wasn’t even letting me bring it with me because it would "make a mess" so it was going to be eaten at home anyway. So, it HAD to be home-made and it HAD to be made by me. It was quintessential OCD baking. I think I’ve patented the disorder. Strike that, my mother has patented the disorder. It’s simply genetic.
While the party started at 8:30, I had a few friends to Buckler Court for champagne and cake first. So what if it ended up being my dinner? Cake is as good a stomach coater as pasta, it’s scientifically proven. JO, SG, AW, TS, FM and I proceeded to cheers and eat, cheers and nibble some more. The combination of cake and champagne and being a generation of SITC watchers, made for some pretty lively pre-party banter. So much so that I’m fairly certain that TS, the one guy of the bunch was grinning and blushing from ear to ear listening to our chat. Always good fun.
It was a great way to start out the night and even though I ended up having 2/3 of the cake left over- I found a bunch of friends at work this week who were happy to gobble it up. Not one word of “constructive criticism” – unless you count – “Don’t bring anymore in, I’ll end up eating it all!”
Dana’s 30th Birthday Cake
The cake is from the following recipe (Note: I did not make it 4 layers but kept it as two):
The party was held at a venue near Old Street called Sosho. Besides moments here and there ensuring friends who’d turned up on their own were mixing and mingling like peanuts and cashews in a jar of Planter’s Premium Nuts, it was a wicked night with my wonderful friends in London and a few surprise visitors from afar.
In between my hectic and insane week, SG arriving from LAX, and a 4 hour appt at Taylor Taylor that Saturday, I had managed to whip up a wee birthday cake for the night.
If you asked FM however, I’d not shut up all week (mentioning it at least twice a day) about how I needed to find time to make this cake. Getting up early or staying up late was fine, but I HAD to make it myself. There was no alternative. No, “just buy a cake” or “just skip a cake”. The venue wasn’t even letting me bring it with me because it would "make a mess" so it was going to be eaten at home anyway. So, it HAD to be home-made and it HAD to be made by me. It was quintessential OCD baking. I think I’ve patented the disorder. Strike that, my mother has patented the disorder. It’s simply genetic.
While the party started at 8:30, I had a few friends to Buckler Court for champagne and cake first. So what if it ended up being my dinner? Cake is as good a stomach coater as pasta, it’s scientifically proven. JO, SG, AW, TS, FM and I proceeded to cheers and eat, cheers and nibble some more. The combination of cake and champagne and being a generation of SITC watchers, made for some pretty lively pre-party banter. So much so that I’m fairly certain that TS, the one guy of the bunch was grinning and blushing from ear to ear listening to our chat. Always good fun.
It was a great way to start out the night and even though I ended up having 2/3 of the cake left over- I found a bunch of friends at work this week who were happy to gobble it up. Not one word of “constructive criticism” – unless you count – “Don’t bring anymore in, I’ll end up eating it all!”
Dana’s 30th Birthday Cake
The cake is from the following recipe (Note: I did not make it 4 layers but kept it as two):
http://www.epicurious.com/recipes/food/views/104539
The frosting was made from a recipe in my head - I stopped when it tasted "just right". Note: SG played an equal part in being a frosting taste-tester as well. Tough job, but someone had to help.
The frosting was made from a recipe in my head - I stopped when it tasted "just right". Note: SG played an equal part in being a frosting taste-tester as well. Tough job, but someone had to help.
1. Beat about 80g of butter with a bit of vanilla and confectionery sugar (about 3/4 cup)
2. Melt dark/milk/or semi-sweet chocolate (I started with 50g, then 100g - ended up using about 150g in total)
3. Add chocolate and 2 cups sour cream and then add this to the sugar and butter combo
4. Keep adding chocolate/sour cream/sugar in small doses until you get the consistency and taste that you like
Because anyone who knows me, knows I'm big on texture - I also toasted coconut and put it in the middle layer and on top of the cake. You could easily do something similar with toasted almonds or pecans.
Frosting Note: As stated above I started with 50 g of chocolate mixed with 2 cups of sour cream. If you use that much sour cream, definitely use more chocolate. Alternatively you can use less sour cream and more butter. In the case of this frosting recipe, it's the balance between the chocolate/sugar/sour cream/butter. Sort of like life. The finding balance bit, not the sugar/dairy product bit.
Thursday, 4 October 2007
Edible Theatre
NOTE: This entry is being written on about 8 hours of combined sleep from the past three nights. I'm not accountable for bad grammer/spelling/incoherencies.
Last night’s adventure to Heston Blumenthal’s The Fat Duck in Bray was edible theatre in 7 acts. Not the most tantalisingly tasty creations I’ve ever consumed, but without a doubt the most dramatic, “on the edge of your seat”, unbelievable combinations I’ve ever seen. Some dishes were a bit more straightforward than others, but often even when you expected one thing, you’d end up surprised with something else altogether.
The food wasn’t just served to be eaten. Like theatre, it was there to perform for us, engage our senses, and make for the most unusually wonderful dining experience I’ve ever had.
The evening was planned months in advance. The Fat Duck in Bray is arguably the best restaurant in Britain and in past years has been ranked one of the best in the world. With three Michelin stars, a two months in advance booking requirement and a £100 a head cancellation policy, reservations might be scarcer than Charlie’s golden ticket.
With some persistence and wanting to go around my birthday I was able to get a reservation for 9 p.m. last night. 4 of my lovely food loving friends tagged along for the train ride to Bray.
We opted for the 3 course prix fix to have a bit of control over our wallets and stomachs. After a beautiful glass of champagne, a lot of hemming and hawing with the waiter over what food and wine (1 white and 1 red) to order, we were served our first amuse bouche:
Grain mustard ice cream with cabbage gazpacho
A feast for the eyes, I only let a terribly small taste pass my lips. Of course it needed to be tried, but it should be noted that grain mustard is pretty much the food I hate most in the world. That and raw onions. And shockingly I’m not a big ice cream fan either, unless it’s home made. At least here I’m fairly certain this was the case. I’ve not noticed “Grain Mustard” flavour in Sainsbury or Waitrose.
The next appetite wetter was an oyster covered in Passionfruit jelly and lavender sugar. I was more fond of this one. I actually can’t remember the last time I tasted an oyster that reminded me so much of the sea. On it’s own it would have been overpowering. With the Passionfruit jelly it smoothed the rough edges enough to make the taste linger in a positive way.
The food wasn’t just served to be eaten. Like theatre, it was there to perform for us, engage our senses, and make for the most unusually wonderful dining experience I’ve ever had.
The evening was planned months in advance. The Fat Duck in Bray is arguably the best restaurant in Britain and in past years has been ranked one of the best in the world. With three Michelin stars, a two months in advance booking requirement and a £100 a head cancellation policy, reservations might be scarcer than Charlie’s golden ticket.
With some persistence and wanting to go around my birthday I was able to get a reservation for 9 p.m. last night. 4 of my lovely food loving friends tagged along for the train ride to Bray.
We opted for the 3 course prix fix to have a bit of control over our wallets and stomachs. After a beautiful glass of champagne, a lot of hemming and hawing with the waiter over what food and wine (1 white and 1 red) to order, we were served our first amuse bouche:
Grain mustard ice cream with cabbage gazpacho
A feast for the eyes, I only let a terribly small taste pass my lips. Of course it needed to be tried, but it should be noted that grain mustard is pretty much the food I hate most in the world. That and raw onions. And shockingly I’m not a big ice cream fan either, unless it’s home made. At least here I’m fairly certain this was the case. I’ve not noticed “Grain Mustard” flavour in Sainsbury or Waitrose.
The next appetite wetter was an oyster covered in Passionfruit jelly and lavender sugar. I was more fond of this one. I actually can’t remember the last time I tasted an oyster that reminded me so much of the sea. On it’s own it would have been overpowering. With the Passionfruit jelly it smoothed the rough edges enough to make the taste linger in a positive way.
As my starter I ordered the Cauliflower Risotto with Carpaccio of cauliflower and chocolate jelly (Photo 1). As it was served, chocolate was grated on top like cheese. I’ve no idea why, but it worked. Beautifully. Maybe it’s the combo of savoury and sweet that I always say works so well together. The Cauliflower carpaccio was essentially dried cauliflower. Just think of any dried fruit or veggie like a dried apricot or a sun dried tomato. Why not a dried cauliflower Heston thought?
FM also had a gorgeous starter of Scallop tartare, white chocolate and caviar.
FM also had a gorgeous starter of Scallop tartare, white chocolate and caviar.
Moving on to the mains; between the 5 of us we ordered:
Pot Roast Loin of Pork with Gratin of truffled macaroni
Pot Roast Loin of Pork with Gratin of truffled macaroni
Saddle of Venison with Celeriac and sauce poivrade; civet of venison with pearl barley and red wine Venison and frankincense tea
Sole Veronique with Pommes Pont-Neuf (a very fancy fish and chips)
Best end of Lamb with Purée of onion and thyme, Hot pot of lamb neck, sweetbread and oyster
Out of the ones I tasted (all but the lamb) I enjoyed mine the most (the pork). Considering what we'd experienced thus far, it was somewhat tamely prepared. There were two cuts of pork, port tenderloin and pork belly, cooked for 72 hours. Served over sautéed cabbage and mushroom, it was in a light truffle sauce. The pork was wonderful, but I wasn't blown away by the truffled macaroni. I suppose the reason for this is because at The Fat Duck what you see (or read on the menu) is not what you get. Sometimes good and sometimes bad – but always an adventure and often that journey is the best bit.
Naturally I was expecting some gorgeous and rich cheesy mac 'n cheese with an amazing essence of truffles. However, there may have been a bit of cheese on top, but the pasta seemed to be swimming in beef stock. I didn’t get the “truffle” flavour I’d been expecting – and it was actually a bit too salty for me.
I should note at this time, that whilst we were embarking on our prix fix journey – we were surrounded by a few tables that opted for the dramatic 12 course tasting menu. Every time we looked around it would be more and more bizzare. For example, waiters serving something with liquid nitrogen: Nitro-Scrambled Egg And Bacon Ice Cream, Pain perdu, tea jelly.
We also saw diners with earphones on. As an audio "amuse bouche" to the "Sound of the Sea" course waiters served conch shells with ipod shuffles inside, playing the sound of the sea. Diners were instructed to use the ear phones and listen before eating.
Next for us lot was a pre-dessert dessert - Mrs. Marshall’s Margaret Cornet (Photo 2). Prior to receiving this mini-me ice cream cone we were given a small pamphlet on the life and times of Mrs. Agnes B. Marshall (1855-1905) who was dubbed the Queen of Ice Cream – and was “without question one of the greatest of Victorian cooks.” We were served her original recipe for apple ice cream. Lovely.
Three desserts were ordered at the table, all of which offered something delicious and unique.
Delice of Chocolate Chocolate sorbet, cumin caramel – Ordered by both R&ML, it appeared to be an unsuspecting chocolate dessert. However, it went buck wild (in a good way)when placed in my mouth. Baked into the centre of the dessert is what in the States we refer to as Pop Rocks – candy that pops and sizzles when you put it on your tongue. Not only did you have the taste of superb chocolate but the popping of the candy as well. It was a mini party in the mouth.
Delice of Chocolate Chocolate sorbet, cumin caramel – Ordered by both R&ML, it appeared to be an unsuspecting chocolate dessert. However, it went buck wild (in a good way)when placed in my mouth. Baked into the centre of the dessert is what in the States we refer to as Pop Rocks – candy that pops and sizzles when you put it on your tongue. Not only did you have the taste of superb chocolate but the popping of the candy as well. It was a mini party in the mouth.
Chanteclerc Apple Fromage blanc, apple milk caramel and vanilla ice cream (Photo 3) -What was wonderful about this desert was that baked throughout the layers of puff pastry, fromage blanc, and apple gellee, was a bit of sea salt. Again, highlighting the salty-sweet combination. Partly sweet, partly tart from the apples, it had a bite of saltiness every so often – which was quite simply…fun to eat.
Macerated Strawberries with black olive and leather purée, pistachio scrambled egg -The only bit of this I tasted was the pistachio scrambled egg. Although the rest of the desert did not win rave reviews from the lovely AW, I absolutely adored my bite of pistachio scrambled egg. If you can break the psychological barrier of it's name, close your eyes (there was a lot of this last night) and just enjoy the pure taste, one might think that it tasted like a lovely warm pistachio custard. Not sure how many recipes for this I can find online…but I’m going to look!
Even though portion sizes were small we were all quite full at this point. However, not to forget our petit fours we were served the following:
Whiskey jellies (not a fan)
Lavender tartlets (Very sweet, but lovely)
Aerated mandarin chocolates – tasted like an Aero
Additionally after a “trade” with the table next to us (anything can happen at The Fat Duck) we were given a 6x8 silver photo frame. In the frame was a map of Scotland and Tenessee (random I know). Similar to our whisky jellies, Heston had created similar treats but smaller in size and in the shape of bottles. They were stuck on the glass of the photo frame on the location where the whisky they’d been made from was from (Photo 4). I don’t care how much I disliked the tiny bit I tasted – how could I absolutely NOT love every bit of this?
Will I be going back to The Fat Duck is the question? For anyone who loves food, especially experimenting with it, it is a definite place to visit. However, considering the cost, the distance from London (we had our taxi speed racer us back to the station to catch a 12:40 a.m. train), and that it should either be for a very special occasion or an expense account, it might be a while before I head back. I’m ok with that though. Having been engaged on so many levels, enjoyed the "special occasion" of my 30th and spent the time with some of my loveliest friends, I don’t imagine it’s going to stray too far from my memory any time soon.
Sunday, 30 September 2007
Buon compleanno! Venetia con mamma.
The past 9 days have been a rip roaring fabulous time of hedonistic gluttony. With ARC in town for my recent birthday I learned a few things:
1. Like Virginia, Venice may be for lovers. It’s also for people with shopping addictions.
2. Someone in his/her sixties using the phrase “you’ve got junk in your trunk” and “you’ve got a boot-ay!” just doesn’t seem right.
3. I love sardines. Who knew?
4. There might actually be a thing as too much dessert.
5. No, turning 30 doesn’t feel “different” or “weird”. Neither does turning 30 and 1 day, 30 and 2 days. I’m fairly certain I feel exactly the same as I did at 29. Sometimes I actually think I’m about 12 or maybe 22, but let’s not dig into that.
6. Eating a tub of hummus before dinner might actually spoil it (ok, this one I already knew, but we couldn't help it).
ARC’s arrival started out on a fairly healthy note with a really fabulous rice salad that I adapted from The Sunday Telegraph. Chicken, Sour Cherry, and Wild Rice Salad with green beans, basil, and a pomegranate-balsamic dressing was both beautiful (I kept thinking I should make this as a side dish around Christmukah because of the green and red) and tasty (the sour cherries and dressing balanced nicely with the al dente green beans and simple chicken breast). Oooh yes, another thing I learned this week:
Don’t leave a leftover salad with a garlicky dressing sitting in your fridge while you are away for a few days. It’s really going to smell, and not in a “yum, who’s cooking garlic bread?” kind of way.
ARC’s first weekend found us in Venice. 48 hours of walking, coffee, shopping, vino, shopping, snack time, shopping, gelato/more vino, more walking/shopping, pastry, sardines, vino, bellinis, vino, vino. Dinner. (Not in any particular order of course).
All in all it was a lovely weekend and whilst we started on a sour note with lunch at an atrocious tourist spot, there could only be room for improvement. Based on a few good reviews, one from the NYT, ARC had scored us a reservation at Fiaschetteria Toscana. On the menu:
Starter: Fried brown shrimps with polenta
Starter: Black tagliolini with lobster sauce
Main: Grilled local sea gilt-head bream
Main: Grilled local sea grey king prawns
Side: Fried zucchini flowers
Dessert: Fig tart
To Drink:
1. Like Virginia, Venice may be for lovers. It’s also for people with shopping addictions.
2. Someone in his/her sixties using the phrase “you’ve got junk in your trunk” and “you’ve got a boot-ay!” just doesn’t seem right.
3. I love sardines. Who knew?
4. There might actually be a thing as too much dessert.
5. No, turning 30 doesn’t feel “different” or “weird”. Neither does turning 30 and 1 day, 30 and 2 days. I’m fairly certain I feel exactly the same as I did at 29. Sometimes I actually think I’m about 12 or maybe 22, but let’s not dig into that.
6. Eating a tub of hummus before dinner might actually spoil it (ok, this one I already knew, but we couldn't help it).
ARC’s arrival started out on a fairly healthy note with a really fabulous rice salad that I adapted from The Sunday Telegraph. Chicken, Sour Cherry, and Wild Rice Salad with green beans, basil, and a pomegranate-balsamic dressing was both beautiful (I kept thinking I should make this as a side dish around Christmukah because of the green and red) and tasty (the sour cherries and dressing balanced nicely with the al dente green beans and simple chicken breast). Oooh yes, another thing I learned this week:
Don’t leave a leftover salad with a garlicky dressing sitting in your fridge while you are away for a few days. It’s really going to smell, and not in a “yum, who’s cooking garlic bread?” kind of way.
ARC’s first weekend found us in Venice. 48 hours of walking, coffee, shopping, vino, shopping, snack time, shopping, gelato/more vino, more walking/shopping, pastry, sardines, vino, bellinis, vino, vino. Dinner. (Not in any particular order of course).
All in all it was a lovely weekend and whilst we started on a sour note with lunch at an atrocious tourist spot, there could only be room for improvement. Based on a few good reviews, one from the NYT, ARC had scored us a reservation at Fiaschetteria Toscana. On the menu:
Starter: Fried brown shrimps with polenta
Starter: Black tagliolini with lobster sauce
Main: Grilled local sea gilt-head bream
Main: Grilled local sea grey king prawns
Side: Fried zucchini flowers
Dessert: Fig tart
To Drink:
2 glasses Rose Ferrari – Gorg!
Bottle of local Soave
Espresso
Due to a small blip in the evening ARC wasn’t able to participate in the 2 starters. It was a tough situation to handle, but I took one for the team and proceeded to tuck in.
When the shrimps and polenta were served I was surprised by the colour of the polenta (white contrary to the cornmeal pale yellow I'm used to) and the itsy bitsiness of the shrimps. While the polenta was probably the least attractive part of the meal with its lack of flavour, the thin crispy coating of the brown shrimp made up for both the polenta and the size of the shrimp. However, it must be noted that the shrimps had been fried with the shell/heads on. I’d be lying if I didn’t admit to picking one or two shrimp eyeballs off. Only 1 or 2, I promise. I ate the rest with gusto and panache!
The black tagliolini was pretty much the ultimate pasta dish ever. Light and ethereal it was dressed with just a bit of olive oil, garlic, herbs and lobster. The pasta was obviously home-made and made me realise that buying the generic supermarket brand every 4 out of 5 times just isn't going to cut it. More to the point, next on my list of culinary projects will be to perhaps make some homemade pasta.
Both mains were grilled in a little olive oil with herbs and lemon. The fish was so fresh I thought I might have to slap it back down on my plate. I think we often get so used to eating food that’s 80-90% “fresh” that when finally prompted with the opportunity to eat the Godfather of Fresh – we realise just how sublime it can be. I absolutely fell in love with the taste of the fish. I typically get annoyed at the little bones that have been inadvertently left in when being filleted. However, in this case – all was easily forgiven.
The most surprising aspect of dinner was the fig tart ARC and I shared for dessert. Expecting something similar to a tarte tatin with big pieces of freshly baked fig, we were completely blown away by what did arrive. Homemade pastry crust was layered with fresh pastry cream and fig puree. It was absolutely heavenly. Bellissimo!
Bottle of local Soave
Espresso
Due to a small blip in the evening ARC wasn’t able to participate in the 2 starters. It was a tough situation to handle, but I took one for the team and proceeded to tuck in.
When the shrimps and polenta were served I was surprised by the colour of the polenta (white contrary to the cornmeal pale yellow I'm used to) and the itsy bitsiness of the shrimps. While the polenta was probably the least attractive part of the meal with its lack of flavour, the thin crispy coating of the brown shrimp made up for both the polenta and the size of the shrimp. However, it must be noted that the shrimps had been fried with the shell/heads on. I’d be lying if I didn’t admit to picking one or two shrimp eyeballs off. Only 1 or 2, I promise. I ate the rest with gusto and panache!
The black tagliolini was pretty much the ultimate pasta dish ever. Light and ethereal it was dressed with just a bit of olive oil, garlic, herbs and lobster. The pasta was obviously home-made and made me realise that buying the generic supermarket brand every 4 out of 5 times just isn't going to cut it. More to the point, next on my list of culinary projects will be to perhaps make some homemade pasta.
Both mains were grilled in a little olive oil with herbs and lemon. The fish was so fresh I thought I might have to slap it back down on my plate. I think we often get so used to eating food that’s 80-90% “fresh” that when finally prompted with the opportunity to eat the Godfather of Fresh – we realise just how sublime it can be. I absolutely fell in love with the taste of the fish. I typically get annoyed at the little bones that have been inadvertently left in when being filleted. However, in this case – all was easily forgiven.
The most surprising aspect of dinner was the fig tart ARC and I shared for dessert. Expecting something similar to a tarte tatin with big pieces of freshly baked fig, we were completely blown away by what did arrive. Homemade pastry crust was layered with fresh pastry cream and fig puree. It was absolutely heavenly. Bellissimo!
Sunday, 16 September 2007
Storytelling
There have been cringe-worthy (and hysterical in their irony) tales from the last week. Not really centred around gorgeous culinary creations (unless you count cookie crisp cereal and cheese bread at 3:30 am) or even fabulous grown-up cocktails – no, this time the stories are woven together with a mojito or two, tequila shots (which I thought I’d retired after that NYE on Babcock Street) a few (6) beers, oh – and half a bottle of wine for good measure. Living in a city of gold-medal binge drinkers, I would have preferred to pick up a fake British accent like Madonna or an interest in cricket, but alas…when in Rome…
As a result of my ridiculous weekend I thought it best to submit myself to something calming, straight-forward, and consistent (the complete opposite of what I’ve been experiencing) and decided that a lovely risotto would fit the bill. Once you get the knack of making risotto you realise that even when you change what you put in it – it should typically turn out the same as long as you add the right amount of wine/stock. Sometimes it can be a bit of work having to stir it frequently, but it’s an uncomplicated task, and always worth it in the end.
As a side note, I’d like to invest money in a mobile phone with a built in breathalyser. When the owner’s blood alcohol reaches a certain level, the mobile goes into lock-down mode. No calls and texts are allowed, unless it really is a dire emergency. Not sure how this last bit would work, but even if it couldn’t filter the legitimate emergencies – I’d risk it for this guaranteed lock-down.
Ok, so probably not the most typical risotto out there, but even calming and uncomplicated needs a teensy bit of drama, no?
Butternut Squash Risotto with Garlic and Panko crusted Prawns*
As a result of my ridiculous weekend I thought it best to submit myself to something calming, straight-forward, and consistent (the complete opposite of what I’ve been experiencing) and decided that a lovely risotto would fit the bill. Once you get the knack of making risotto you realise that even when you change what you put in it – it should typically turn out the same as long as you add the right amount of wine/stock. Sometimes it can be a bit of work having to stir it frequently, but it’s an uncomplicated task, and always worth it in the end.
As a side note, I’d like to invest money in a mobile phone with a built in breathalyser. When the owner’s blood alcohol reaches a certain level, the mobile goes into lock-down mode. No calls and texts are allowed, unless it really is a dire emergency. Not sure how this last bit would work, but even if it couldn’t filter the legitimate emergencies – I’d risk it for this guaranteed lock-down.
Ok, so probably not the most typical risotto out there, but even calming and uncomplicated needs a teensy bit of drama, no?
Butternut Squash Risotto with Garlic and Panko crusted Prawns*
Based on the following recipe from epicurious.com: http://www.epicurious.com/recipes/food/views/240105
Ingredients:
- 1 butternut squash (I bought a bag at Waitrose already cut up…I was going for uncomplicated remember?)
Ingredients:
- 1 butternut squash (I bought a bag at Waitrose already cut up…I was going for uncomplicated remember?)
- 20 uncooked large prawns (about 1 1/4 pounds), peeled, deveined
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 3 large garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped (again, I used minced “lazy” garlic already smashed and chopped)
- 1 cup panko crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 cups low-salt chicken broth
- 1 1/2 cups chopped onion
- 4 teaspoons finely chopped fresh thyme, divided
- 1 1/2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine- Vegetable oil (for frying)
- 1/2 cup freshly grated Parmesan cheese
Preparation:
- Preheat oven to 400°F.
- Roast squash for approximately 45 minutes with a bit of olive oil, cool and mash together with a fork to make a puree (or use a food processor, which I still don’t have)
- Place prawns, 1 1/2 tablespoons olive oil, and some garlic in large resealable plastic bag; turn to coat. Chill for an hour or two
- Stir panko, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add shrimp; toss. Arrange in single layer on large plate.
- Bring broth to simmer in heavy small saucepan; reduce heat to low and keep hot.
- Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
- Add onion and cook until beginning to brown, stirring often, about 5 minutes.
- Add garlic and 2 teaspoons thyme; stir 1 minute.
- Add rice and stir 1 minute.
- Add wine; stir until almost absorbed, about 2 minutes. Reduce heat to medium.
- Add 1 cup hot broth and cook until almost all liquid is absorbed, stirring often. Continue adding hot broth 1 cup at a time and stirring frequently until rice is almost tender, about 20 minutes.
- Meanwhile, heat vegetable oil in a heavy large skillet
- Sautee prawns until golden brown and cooked through, about 1 1/2 minutes per side.
- Rewarm squash puree in microwave and add to risotto and stir until rice is tender but still firm, about 2 minutes.
- Stir in Parmesan cheese and remaining 2 teaspoons thyme. Season with salt and pepper
*Prawns = Shrimp
Tuesday, 11 September 2007
Easy as Pie
“Easy as Pie” is a saying I’ve always attributed to meaning easy peasy or a cinch. Ironically, making a great pie isn’t really that easy. Unless of course your idea of good pastry crust is made from the frozen crap that’s found in your supermarket's local freezer section. If so, then yes, “easy as pie” makes complete sense. However, I think the phrase is referring to how easy it is to eat…now that’s something I can effortlessly understand.
The truth is - making a pastry crust that’s not too dry and getting the fruit so that both tart and sweet harmonize together, is both an art and science. Even more daunting than trying to be a culinary chemist however, was that I was making my mother’s pie recipe. I’ve made many a pie in my day and they’ve typically turned out quite well (key lime and coconut being the best). However, the only time I’d ever made my mother’s pie recipe when I was in close proximity to the recipe owner. It just never dawned on me to make her pie away from her kitchen. The psychologist in me could probably psycho-analyse this for a good while yet - but let's cut to the chase...
When referring to a pie here in the UK, typical thoughts centre on savory dishes. To my fellow Yanks – just imagine every time you ordered pie you were served Chicken Pot Pie, or something similar. On a few different occasions when I mentioned to some British friends that I was making a pie, the conversations all unfolded in the same exact manner:
Dana: "I’m making a pie."
British friends: "What kind of pie?"
Dana: "Strawberry rhubarb."
British friends: "Oh, you mean you are making a crumble?"
Dana: "No, I’m making a pie."
British friends: (With look of confusion on their faces) "I don’t get it."
Dana: Ever see the movie American Pie? Watch reruns of Bev Hills 90210 when they went to the Peach Pit? That kind of pie.
My pie baking, balcony doors open, and late summer breeze combined together to create the most wonderful smell which wafted beyond the borders of my flat. As it baked, I sat on my balcony doing a bit of work when I surprisingly heard a “Hey, you. You with the laptop! I’ve no idea what you are cooking but it smells amazing!”
Wow - I was surprised by that, and I seriously had no idea how it was going to turn out but it really did smell great. I was like the PIE-d Piper of Buckler Court luring my neighbors in with my baking scent. So much so that I think I've discovered a new money making scheme and hit for the women's fragrance industry. Eau de strawberry rhubarb pie - "one sniff and you'll have them eating out of your hands."
Interesting thought....
It could work. Really it could.
I'll keep you posted.
Pie Crust:
- 1 cup vegetable shortening (some people smuggle luxury goods in their luggage, Dana smuggles Crisco vegetable shortening from the States)
- 1/3 cup boiling water
- 2 cups (about) flour
- 1 tbsp orange juice
- pinch of salt
1. Whisk shortening and boiling water together until it has the consistency of loose whipped cream (may need a bit more water)
2. Add flour and orange juice until mixed thoroughly
3. Chill dough for a few hours and then role between two pieces of parchment paper
Strawberry Rhubarb Pie:
4-6 stalks of rhubarb cut up
1/4 cup orange juice
1 tbsp orange peel
Tapioca to thicken (I couldn't find tapioca in the markets here so used 1/4 cup of corn flour instead and it worked fine)
2 pints strawberries, washed and cut in half.
1. Cook rhubarb with everything but strawberries for about 15 minutes or until rhubarb is tender and has thickened
2. Mix with strawberries
3. Role out half of dough and place fruit inside
4. Cover with remaining dough and sprinkle with cinnamon and sugar (you can do the fandangled lattice top like in the photo, but you could just ongepotchket it together and slap it on top in one piece)
Pie Crust:
- 1 cup vegetable shortening (some people smuggle luxury goods in their luggage, Dana smuggles Crisco vegetable shortening from the States)
- 1/3 cup boiling water
- 2 cups (about) flour
- 1 tbsp orange juice
- pinch of salt
1. Whisk shortening and boiling water together until it has the consistency of loose whipped cream (may need a bit more water)
2. Add flour and orange juice until mixed thoroughly
3. Chill dough for a few hours and then role between two pieces of parchment paper
Strawberry Rhubarb Pie:
4-6 stalks of rhubarb cut up
1/4 cup orange juice
1 tbsp orange peel
Tapioca to thicken (I couldn't find tapioca in the markets here so used 1/4 cup of corn flour instead and it worked fine)
2 pints strawberries, washed and cut in half.
1. Cook rhubarb with everything but strawberries for about 15 minutes or until rhubarb is tender and has thickened
2. Mix with strawberries
3. Role out half of dough and place fruit inside
4. Cover with remaining dough and sprinkle with cinnamon and sugar (you can do the fandangled lattice top like in the photo, but you could just ongepotchket it together and slap it on top in one piece)
5. Bake for 45 minutes at 175 C or 350 F.
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