As I travel much less than before, I look at my notebooks in which I wrote down the dishes I had tasted abroad. This dish of crispy wasabi prawns really stuck with me and I had tasted it in Shanghai some time ago. It took me a long time to find the right proportions and since I finally discovered the way to make fried food extra crispy, I am having fun making the delights I had in mind. It’s done with this dish which is very special. I recommend if you try it, maybe only start with half the proportions. The “sauce” that coats the shrimp is very very special. But a delight when you dare to venture there!
Some time ago, I often went to Asia, to Japan. I love the cuisine of almost all Asian countries so much! I think this comes across in my books and blog, but also in my workshops! It is not in Japan that I discovered these amazing sushi, but in China! I admit I was skeptical at first, but since I really like pan-fried foie gras, I wanted to try it. And I immediately loved it. The classic flavors of a sushi (the vinegared rice, the soy sauce that accompanies it, the wasabi that spices it up) are mixed to perfection with the foie gras, here hot and pan-fried. There is nothing traditional about this, I realize, but since I am unlikely to travel as much as I used to, and I had some raw foie gras in the freezer, I wanted to put this recipe on my blog.
I am delighted to have been contacted to make a recipe in partnership with the Irish counter. Already because I had the chance to go to Ireland for a culinary trip and in addition I have a little family who lives in Dublin. I was asked to make a recipe with Irish lamb, which I had already discovered on the spot and it is true that it is very famous. I offer you this lamb sirloin gently cooked under vacuum, with an alternative solution if you do not have this possibility of cooking. The result is very tasty with an intensely flavored sauce, and I accompany this meat with oven-roasted vegetables and fried potatoes.
I love making galettes des rois! And I have been having fun every year for a while now, coming up with a new recipe. Obviously for the purists, the classic version is also on my cooking blog. This time I give you the version with chestnut cream and glazed chestnut chips. It’s a little bomb, especially with a homemade inverted puff pastry that is really not complicated to make despite its scary name!
After the holidays, I had a jar of tartufata sauce left over, basically mushrooms with truffle oil. It’s super rich in taste and it’s a delight with lots of things. I suggest this association, rather than a real recipe, with Brillat-Savarin, this very creamy cheese and ham. This gives a perfect result: a crispy croque-monsieur on the outside and soft and melting on the inside, ideal for a quick meal with a good salad!
I recently went to Bologna and I had tasted an amaretti pudding there which I really enjoyed. It’s a bit like an egg custard, but with more powdered amaretti, amaretto liqueur and here a few dark chocolate chips. A real dense and melting delight at the same time, especially when tasted chilled. A very original recipe that I propose to you today!
