It has been a while that I didn’t share my cooking trials. Don’t worry, I haven’t stop cooking! But time flew by without me noticing!
So to get your taste buds excited again, here is a seasonal menu (here, we’ve welcomed summer with open arms; too much rain gets on everyone’s temper!).
Of course, nothing’s better than a meal shared with good company, a light wind to cool down the atmosphere when the sun goes down, some fireflies to reflect the stars when it’s time for dessert…
For the amuse-bouche, I made maki sushi with mango and cod liver, served with wasabi and tamari.
I don’t say that the sushi contain cod liver as some had the terrible experience to have to drink cod liver oil to prevent any winter diseases (I was one of them!). But even those with this memory love these sushi!
Then I served tomato and espelette hot pepper custard.
To serve really cold!
For me, the tomato lover, this custard is perfect!
Here is the recipe:
Mix 100g of tomato purée with 40 to 50g of tomato paste. Add 1/4 tsp of baking soda if some are sensitive to tomato’s acidity.
Add 2 eggs, 5 tbsp of milk (I chose rice milk but do as you like), a good 1 tbsp of espelette hot pepper, salt and minced fresh basil.
Pour into container and cook at 200°C for 10 minutes.
Well if you make bigger portion then me, adjust the time!
Leave to cool then place in the fridge for at least 3 hours.
To accompany the rest of the meal, I made my classic bread cooked in a cast iron pot but I added a goof quantity of butter (coconut will work greatly). As the pot was a bit too big, the bread spread and we had a great golden crust. It reminded me of the ciabatta we used to buy by my grand-father’s place but I’m sure they used olive oil instead of butter!
The first course was a tatin pie with caramelized tomatoes and eggplants, served with fresh cheese mixed with honey and thyme. The crust contained parmesan.
The eggplants are ready to be caramelized!
And the result:
The second course was a mix of France and Japan. I make it often with salmon but this time I used colley. Cooked at low temperature, covered with white miso and sake, I served the fish on top of rice paper rolls, minced snow peas and I poured some homemade dashi kombu broth on top then sprinkle the plate with basil, fresh chives onions, and some espelette hot pepper.
Eat it with a fork, grabing the fish with the dashi broth. The white miso will mix with the dashi and the combination will be delicious.
For dessert: the acidity of mango and passion fruit cur, the freshness of mint cream and…
… the crustiness of coconut sablés!
Serve bubbles for the starters, some fresh white French wine (Loire or Languedoc) for the courses and coffe, tea or infusion with the dessert.
It had been a while sinds I last made such a meal but I had great fun!
I hope you have a delicious and fragrant summer!