Weekend Menu

Semi-annual Japanese shopping trip. Two meals. Recipes to follow.

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Pav bhaji

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Japanese meal

Bamboo-shoot rice w/ fried tofu
Clams with ponzu and garlic chives
Gobō & carrot kinpira
Miso soup with horseradish shoots
Pickles (lotus-root amazuke, carrot shiozuke, myōga)

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Weekend Menu

Two meals. Recipes to follow.

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Soufflé with snails, tomato sauce & chinese chives

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Japanese meal

Fresh bamboo-shoot rice w/ sanshō
Okra ohitashi
Scallop sashimi
Miso soup
Pickles (lotus-root amazuke, carrot shiozuke)

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Weekend Menu

Two meals. Recipes to follow.

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Hunanese meal

Poached cod with fermented black beans
Bok choy with garlic & ginger
Rice
Carrot Pickles

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Indian (Konkani) meal

Malvani-style clams
Stir-fried sprouted channa with kale
Carrot raita
Basmati rice
Fresh green mango pickles

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The Epitome of Simplicity

The name of Ferran Adrià will forever be linked to molecular gastronomy but very few know that is a passionate advocate and practitioner of the simple perfection of Catalan cooking.

The freshest of ingredients, minimally touched, delivering magic on the tongue.

Here's one of his simplest recipes (and the CC paraphrases):

Scrape a vanilla seed into a bowl. Heat up some heavily salted water. Put fresh tagliatelle and cook for 3 minutes. Meanwhile, heat some unsalted butter in a pan, put in the vanilla scrapings at high heat. Add a splash or two of the pasta water. Drain the pasta. Toss with the sauce. Add with a lot of grated parmesan.

Some of you might have spotted the sleight of hand behind the simplicity. Fresh pasta takes some effort and it has to dry out for a few hours.

The rest is actually in the traditional sense of the word "simple".

However, the CC can attest that this recipe indeed is magic. Vanilla which is only seen in a sweet context takes on the starring role in a savory context.

Do make this. Even if you have to use dried pasta. This is ethereal.