delectabilia
Delectably Different Recipes
Trying to sum up this simple dish in words is difficult, and actually seems pointless. Onsen tamago, or onsen egg, simply has to be experienced. It’s so difficult to describe this slow poached egg, and yet so easy to create at home.
These sweet and succulent marinated pork belly skewers sit on an Asian potato salad incorporating umami packed katsuobushi (bonito flakes), roasted garlic, and spring onions.
This salad sparkles. Cherry tomatoes have a wonderful sweet acidity of their own, enhanced here by the ginger juice and rice vinegar. Layer in umami and seasoning from the wakame seaweed and soy sauce, and you have a cherry tomato and wakame salad that stands on its own or would complement a robust main dish.
I love the diversity of ramen. There are styles but few rules. In keeping with that diversity, I wanted to create vegetarian miso ramen the equal of its flesh-and-bone based counterparts.
Gazpacho sorbet works very well as a palate cleanser, clearing away any lingering flavours and mouthfeel from the previous course. And then energizing the palate for the next course.
Earthy colours and flavours dominate this dish. Autumn-coloured roasted vegetables, sautéed mushrooms, and pine nuts sit atop a mossy earth base of pesto infused black quinoa.
The Japanese word okonomiyaki means “what you like, grilled” or “grilled as you like it”. That certainly creates some room for experimentation with this kimchi and scallop okonomiyaki recipe.
In On The Table Ep. 1, Anthony Bordain and his close friend Eric Ripert cook this seafood stew, while Bourdin talks very openly about his life and work.
“No animals were harmed in the preparation of this pâté.” This is an appropriate disclaimer for this vegetarian foie gras or faux gras. The mushroom, nuts, and lentil-based spread, topped with a piece of pickled garlic, is so delicious and very healthy.
Something is enchanting about eggs in a bird’s nest. This recipe for soft boiled quail eggs on a mushroom pancetta pasta does reignite that enchantment. So delicious in their own right, the quail eggs are also the perfect compliment for this mushroom and pancetta pasta dish.
Subtle aniseed and nutty notes make this roasted cauliflower and fennel soup recipe a little mysterious. The unexpected sweetness of the black garlic crumbs on top adds to that mystery.
A “bowl” filled with sweet, nutty succulent umami-packed mouthfuls of flavour. Finish with a satisfying crunch when eating the bowl that the beetroot chickpea mushroom salad is served in.
With its pickled seaweed, caviar, and dashi foam, this mini lasagna looked and tasted like you really were next to the ocean. A seafood lasagna with more of an ocean connection than most.
A delicious sweet and sour strawberry relish crowns a succulent herb and panko-crusted cod fillet. Supporting this wonderful combo is a slice of crispy grilled parmesan polenta.
Vietnamese Banh Mi has become almost as famous around the world as Pho (Phở). But there are many different versions of Bánh Mì in Vietnam. Crispy pork belly banh mi, or banh mi heo quay, is one of my favourites. The key ingredients here are the crispy roast pork belly and the hoisin based sauce.
