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I’m in California at the moment, having just returned from an IBM Tivoli conference in Las Vegas, Nevada. My wife came along and stayed with me on holiday while i went to the conference which afforded us the opportunity to have a night at a truly special restaurant together once my presentation was complete and my stomach was sufficiently settled from nerves.
That’s not to say I had all the time and ability in the world to enjoy Joël Robuchon’s Vegas restaurant, I was still feeling the effects of the IBM boys’ festivities from the previous night even at 8:15pm when we were seated (I don’t recover like I used to), but if anything has the ability to set you straight after a big night, it’s truly incredible food ending with a take-home gift for my wife of the sweets you see here – macarons, nougats etc.
Blogged about on the old version of the site was blueberry soup, a truly gourmet and eccentric undertaking experienced by a friend of mine in Hong Kong as a breakfast delicacy. We hunted down a recipe and I made it, it’s delicious. Surprisingly savory, really quite easy to make and certainly has the “wow!” factor both to read about but more so to taste.
My recipe is a little different to what we dug up, I put cinnamon in most things where it makes sense and even a few where it doesn’t. It absolutely does here, giving it a spicy ring which makes it much more of a soup like it’s intended to be, and significantly less of a jam.
I strongly suggest this for an “as people turn up” thing.
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I cut my teeth, cooking-wise, on desserts. When I began to cook I took a genre of cookery that I thought was containable and had aspects I could take to other areas of cooking as I continued. To an extent I’ve had them on the backburner for a bit as I’ve grown with mains (exception: lemon ripple cheesecake), but it was time last night to get back in the sweet saddle.
I pan fried peaches in butter with honey and rosemary, accompanied with ice cream and a caramel cage. A little eclectic, but really quite delicious and some lessons to be learned as well. If you want to give it a shot, the various components aren’t too complicated and bringing it together is quite a success.
Something that weirds people out, without a good reason, is the idea of food that has been matured past the point where you’d normally eat it. People are most familiar with this concept when it comes to blue cheese, but there are several other interesting examples of food which has been allowed to continue past the point where it is most normally eaten. I think this is exciting stuff, and while I haven’t tried all of it, I’d certainly be inclined to give it a shot if the opportunity arose. What’s really interesting about this sort of thing is that “over ripe” foods like these are often considered more of a delicacy than the food would otherwise be.
