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David's Bistrot: Sea Urchin Pasta

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Saturday, 2 May 2015. A recipe from Eric Ripert, which Toby made already some time ago. 1/2 cup sea urchin roe. 8 tbsp unsalted butter, softened. 2 ounces spaghettini (ER calls for linguine). For sea urchin sauce, puree roe in a blender, pass through sieve and return to blender to blend with butter. To finish sauce, bring water to boil in small saucepan, gradually whisk in sea urchin butter about 1 tbsp at a time; season with salt and espelette and keep warm. Cook pasta until al dente, drain.

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David's Bistrot: May 2014

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Sunday, 25 May 2014. The San Francisco List. Lots of ground to cover in this truly American city. El Farolito: taqueria on grungy Mission Street, for pitch-perfect taco carnets. Rich Table: innovative comfort food in Hayes Valley, for a Dirty Hippie (mousse of buttermilk, wheatgrass, sprouts and seeds, and sardine chips), chicken lasagna (hmmm). Blue Bottle Coffee: fresh coffee, but long lines at the Ferry Building. Central Kitchen: quintessential Northern Cali with an Italian twist. 2 cups macadamia nuts.

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David's Bistrot: White Asparagus, Comte Cream

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Saturday, 2 May 2015. White Asparagus, Comte Cream. One of my favorite dishes in Paris recently, from Septime. I knew it from my first bite! The star of the dish is the asparagus, so the other ingredients must play second fiddle. Single cream or whole milk. Home-made pickled mini white onions. Pickle white onions days in advance, slice for this dish. Melt cheese with a bit of cream, salt and pepper. Steam asparagus, let cool slightly and slice into 1 1/2 inch pieces. Subscribe to: Post Comments (Atom).

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David's Bistrot: October 2014

http://foodandfotosbydavid.blogspot.com/2014_10_01_archive.html

Tuesday, 21 October 2014. Speck and Prune Bomb. Not really a recipe but a lovely combo of contrasting yet complementary flavors. Another addition to the cured meat "bombs". Put a spoonful of rociola on one end of the speck slice. Plop the prune and walnut on top. Loosely roll the speck up and pop in your mouth. 340g 70% Lindt Dark Chocolate. Preheat oven to 120*C. Grease a 25 cm cake tin using extra butter and line with parchment paper. Pour the hot syrup into the melted chocolate and cool slightly.

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David's Bistrot: Auckland Observations

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Saturday, 23 May 2015. An interesting first visit to New Zealand where a high premium is placed on good things. The bulk of my time there was spent on Waiheke island, just a quick boat ride from downtown. I cannot think of anywhere in the world where one can find oysters, olive oil and wine being cultivated within such close proximity. Depot: Auckland's institution from Al Brown, lovely oysters and a snapper slider, very convivial and rambunctious. Dog Poing sauvignon blanc excellent. Rangihoua Estate: h...

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David's Bistrot: Lardo-Roasted Potatoes

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Saturday, 23 May 2015. Hadn't thought of this one. Just sounds like a winner. Cut up potatoes in even size pieces. Scatter on a roasting tray with olive oil, salt and pepper. 15 minutes before finished, add sprigs of rosemary and lardo. Subscribe to: Post Comments (Atom). White Asparagus, Comte Cream. El Celler Can Roca. Relais and Chateaux Chefs. San Pellegrino Top 50. UK Food Bloggers Association. View my complete profile.

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David's Bistrot: March 2014

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Sunday, 30 March 2014. 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. Ingredients for custard (eggs, milk). Make ginger milk mousse; simmer milk and single cream with fresh cut ginger, strain and syphon when ready. Make Darjeeling tea ice cream; make a custard using best quality Darjeeling tea. Saturday, 29 March 2014.

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David's Bistrot: February 2014

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Saturday, 22 February 2014. Actually, not really a dinner but drinks with finger food all around. A fun approach that I will consider more often for larger gatherings. A few old ones, but also some fun new stuff. Porcini and chestnut veloute shot. Mortadella cube, smoked scamorza, green olive on toothpick. Celery stick and roquefort dip. Grilled polenta, garlicky wild mushrooms, lardo colonnata. Red pepper, fennel, carrot and tonnato sauce. Roast potatoes and coriander dressing. Sunday, 16 February 2014.

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David's Bistrot: September 2014

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Thursday, 25 September 2014. Scallops, Chestnut and Shiso. From Rowley Leigh, apparently a dish he will serve at his new restaurant venture in Hong Kong. Sounds like an unlikely combo, which is why it is all the more intriguing! Cover chestnuts with milk, salt and poach 15 minutes; put into blender, add butter and blend until smooth; add extra milk to achieve smooth texture. Squeeze and strain lemon juice and whisk with salt and pepper, creme fraiche, then olive oil for a smooth vinaigrette. 2 tblsp bals...