This is a legend dish, even the non- vegetarian customers love it and it’s really cheap. I’ve been feeling like having the whole eggplant to myself, so I asked for some den miso sauce at work, I was given it and I enjoyed the nasu tonight. Alex showed me how to cut it neatly on both sides, so that oil could reach it throughout, 2 minutes in the deep oil on each side, then sauce on top and under the grill for a flash, to caramelise. The final touch is the sprinkle of sesame seeds.
I think my aubergine tonight was a bit firmer than those customers have with a spoon at work, but to be honest I found the texture nicer that way! 10 out of 10.
I consider it a success, Florian however, grrrrrr, says if it was a classic one, vanilla flavoured, not the green tea, it would be great. :- /
I used 150 ml of double cream, 50 g of sugar and 3 egg yolks. I also infused about 30ml of milk with 3 tsp of macha powder and added it to the cream. I creamed the egg yolks with sugar until lovely, thick and pale and kept on whipping while slowly adding the infused cream. I then baked the brulees in bain marie for 40 minutes in 150 degrees, gas 2. Yes, I admit, the sugar work is not astounding, but I’m pleased, with the taste and overall. 8.5 out of 10. Yeah. 🙂
It’s been too long since we teamed up in the kitchen, Florek and I, too long since a nice, fresh pasta dish was made. So today we made mushroom ravioli. The stuffing consisted of chopped and sauteed chestnut mushrooms, red onion, ricotta, a bit of parmesan and one last remaining black truffle purchased at Pisa airport after Christmas. All nicely seasoned, lots of pepper. Florek made his awesome pasta, I worked the rest, made a simple sage butter and we enjoyed it thoroughly, while watching ” Due Date”- nowhere near as good as “Hangover”.
Excellent. 🙂
This post is just to prove to myself that I am capable of making a brilliant mousse that holds its shape perfectly. This evening I made a simple lemon mousse with a touch of yuzu juice wasting away in the fridge. I added lemon and yuzu juice suryp with 1 gelatine leaf to a freshly whipped cream, saved some of it on the side to make a jelly and here we go- looked like that.
If I could improve something, I’d have made it sweeter, Florek said it was great, for me a touch too zingy. The nutty muesli on the side added to the texture very nicely. Pleased.
And I was so proud when I completed the white dots around the plates! So pretty, I thought! And if I had only paid as much attention to the mousse as I did to those dots, the result would have been awesome.
The inspiration came from the lobster dish I saw from L’Atelier de Joel Robuchon, but I made mine as a dessert, so an ordinary fruit jelly, the ring in the middle, before the jelly sets and the mousse in. I won’t bother with the mousse recipe from today, as it was totally and entirely shit, I will do it again though, with more attention to detail.
4 out of 10. Not happy.
From some old edition of Good Food. I’ve made it once before and took it to work, it was enthusiastically received. Famous food critic Florian has just given it 9 out of 10. 🙂
For the pastry I used 200 g of plain flour, 100g chilled butter, 1 tbsp icing sugar and 1 beaten egg. I made into a pastry and chilled in the freezer quickly and worked on the filling. I toasted 280 g of chopped pecan nuts and added them to the mixture of 250 ml of maple suryp, 75 g of brown sugar and 75 ml of double cream, which was bubbling on the stove for about 5 mins. The chilled pastry was blind baked in 180 degrees for about 15 mins, was then filled with the nutty stuff and back to the oven for about 25 mins, until bubbly and gorgeous. The kitchen still smells great.
On the joys of cooking and eating
