This came to me as a breakfast suggestion from one of my good friends, Jemima. She’s over 60, though by some real trickery, looks no older than 42. So when Jemima offers up nutritional life hacks, I listen. She framed this one to me via the idea of a morning smoothie in reverse, aka all the…
This week two dishes emerge from a scallop shell. Both fork from an iconic scallop dish from Beijing. Reminiscent of the birth of Venus, a single scallop sits in shell adorned with a flowing mane of glass vermicelli. On a Marco-Polo tip, the dish is given the Botticelli treatment via the addition of every Italian’s…
Lotus root is my spirit vegetable. Its little holes look like portals into eternal happiness. We all watched in awe at that episode of Chef’s Table when zen chef Jeong Kwan tinted the holy discs while in a deep meditative state, with natural hues of turmeric and beetroot, laying them out in little bowls for…
This morning when I popped my head into the local La Fromagerie in Highbury Barn, the French lady on duty was kind enough to gift me two kilos of forced rhubarb since it was close to losing its mojo, its commercial value all but nil. Great news for me and this particular tarte: rustic in…
Escarole a l’Italienne or escarole braised in the Italian fashion: A vegetable eating experience for the real ones who know about overcooked greens. I once had the pleasure of trying this contorni over a forced date with the Airbnb host I had just checked in with in Salerno, Italy, a few years back. He, as…
So I’ve been ruminating on a riff on a crab cocktail for a while now and on the way to grab coffee this morning had a revelation by a magnolia tree. Magnolia flowers are totally edible and have a delectably subtle ginger taste. Here they are quick-pickled in a sweet coconut vinegar brine which quietens…
Here is a seasonal version of a shredded Thai salad using raw crown prince pumpkin, golden beets and persimmon. While you can keep it vegan if you wish, this salad is taken to the top-tier by the addition of dried shrimps that plump up in the dressing and give a moreish texture and oceanic back…