This post is going to be extra short as the dish was so tasty that we forgot to take more pictures. It is based on a fresh Gnocchi I bought at Marcato, artichoke, chestnuts, reduced white wine and finally a small Perfusion of truffle oil and Parmesan.
A while ago TimeOut Tel Aviv have publish the recipe for Banh Bao, which is kind of steamy dumpling. This gave us the desire to mix it with seared tuna to get the Asian home made Saturday lunch. And this how it looked like:
The Banh Bao:
Seared Tuna: While the dumplings are in the steaming process, you can start to work on its filling.
The inspiration to this home-made experiment came from a unique dessert we eat in La Pepita, Barcelona. It have been 3 weeks ago and the dish did not left my mind so although we don’t have ice cream maker I felt that I must try make it myself.
I have found several recipes and decided to go with this one, from the blog “Taste and Tell”. Since we don’t have an ice cream maker (“no one want to buy a machine for one time test” as Adi says), I tried a combination of these two posts from David Lebovitz and “The Kitchen“.
The original recipe included a cup of “half-and-half“. Since there is no “half-and-half” in Israel I decided to go with 15% fat cream.
You need to cut the kernels of the corn and put it in a food processor with the cream.
Pour through a sieve over a large bowl, reserving liquid and discarding the solids.
Add the 2 cups of milk, the sugar, the salt and the egg yolks.
Whisk all the ingredients together and pour into a large saucepan.
Cook the mixture over medium heat until thick, but do not boil, stirring constantly, about 20 minutes.
Remove from heat. Let cool for about 20 minutes, then cover and transfer to the fridge to completely cool down, preferably overnight.
At this point I tried the “The Kitchen” way for creating the ice cream. But I didn’t had enough ice for the ice bath.
So I moved to David Lebovitz way and pour the mixture in to a backing dish.
And put it in the freeze for 45 minutes.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer. After several times this was the result:
And the final results:
This lunch was inspired by Tiv Taam (Ramat HaHayal) seafood counter. We know we wanted some calamari for our lunch but when we saw the scallop on the display we could not resist the temptation.
We have decided to sear the calamari on the plancha and serve it on top of toasted bread, yogurt and spicy tomato salad.
We cut the bread to thick slices and toasted them on a Stripes Pan which is also kind of a plancha.
The calamari was seared on the plancha. We seared it in a few rounds of small portions in order to keep the pan hot all the time.
We bought only 4 Scallops and we fried them with a bit of olive oil, coarse sea salt and pepper on a hot pan.
When arranging our plates we spreaded the yogurt over the toast bread and placed above a small portion of the tomato salad and calamari. Next to it we served two scallops each with few drops of lemon.
And the final result:
Friday morning treat – Pancakes. We started with this recipe and added espresso (from our Nespress machine) and fried bananas. The result is in front of you.
This soup was inspired by the best dish we had at Herbert Samuel – The Jusalem Artichoke (sunchoke), Chestnuts and Truffles. Unfortunately the Truffles didn’t make it the table. Nevertheless it was very testy cream soup.