Back in the kitchen - Little tarts of celery stalks

Being back in the kitchen feels so good! Not that I missed the daily "what are we going to eat tonight, hurrying to the supermarket after a full day at the office, being once again to late to pick up the kid " kitchen but the " weekends lets cook something nice and drink a lot of red wine" kind of kitchen.

Kevin was in control of the kitchen last night, his cooking is always based on improvisation, starting with an idea or an ingredient. Things often change along the process.

What we had yesterday was this little tower made of 5 layers.
The whole did not really work together but the single layers were great. We will have to develop further.
The different layers :

Layer 1: Chopped radish.  That was a bit to strong in the flavor compared with the rest.
Layer 2: A mousse of sardines. Debone the grilled sardines. Quickly cook them in the frying pan with some almond slivers. Add dill and some noilly prat. Blend, season with salt and pepper.
Layer 3: Onion Chutney: In a heavy pan: Slowly cook a grated apple, 2 minced garlic, 2 cloves, a good bit of grated ginger, 2 shallots, 1.5 dl port wine, some chili, salt and pepper till it's a smooth purée.
Layer 4: Aubergine purée. Bake the aubergines for 30 min in the oven ( prick little holes into the skin ). Scrap out the flesh. Add minced garlic and shallots and some fresh chili. Fry for 3 minutes. Blend add chopped fresh mint.
Season with salt and pepper.
Layer 5. Avocado mash.

The next version will probably be just the fish , the aubergine and maybe some shiitake.


One thing turned out perfectly and will probably be seen rather often in our kitchen:

Celery stalk cakes:

You'll need:

  • Several celery stalks chopped finely
  • 2 handfuls of rucola chopped
  • 1 chopped Shallot
  • 1 dl white wine
  • 2 eggs
  • Salt and Pepper
  • Cress


Fry the shallots with some olive oil, add the chopped celery and rucola, fry very shortly,
quench with a little white wine .
Blend , then add the eggs. Mix . Fill into small forms like the ones on the picture. Bake in the oven ( 220° ) till they start to get slightly brown.

Decorate with the cress.

Related Entries:
Orecciete with sardines and wild fennel
Sardines with wild fennel
Comments (2)  Permalink

Comments

Stefan @ 14.12.2011 15:18 CET
Also aussehen tut das wunderbar!
zera @ 19.12.2011 23:13 CET
ja schon :-)

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