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
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Orecciete with sardines and wild fennel

http://www.coeurdesel.com/files/r0026966-tm.jpg

Wild fennel grows everywhere here in sardinia so I was happy to find a recipe
in the fantastic "Made in Italy cook" book from Locatelli that uses wild fennel.

  • 2 tbs sultanas
  • 2 good quality tomatoes blanched and peeled
  • 2 tbs pine nuts
  • 12 sardine filets roughly chopped
  • 2 tbs olive oil
  • 3 finely chopped garlic cloves
  • 1/2 glass of dry white wine
  • handful of chopped parsley
  • handful of chopped wild fennel

Soak the sultanas in hot water for 30 min.
Spread the pine nuts on a baking tray and put into the preheated oven (180°), just long enough to turn them golden. Remove from the tray.

Briefly fry the garlic till he starts to color, don't let burn. Add the chopped sardines and cook for 1 minute. Season and add the with wine. Allow to evaporate the alcohol. Put in the tomatoes, pine nuts, drained sultans and turn off the heat.

Meanwhile cook the pasta. Add to the sauce add a little more olive oil. Toss in the parsley and the fennel.

wild fennelsardines

Related Entries:
Sardines with wild fennel
Back in the kitchen - Little tarts of celery stalks
Comments (2)  Permalink

Sardines with wild fennel

sardines
fild fennel marinadehttp://www.coeurdesel.com/files/r0026582-tm.jpg

In a bowl put green olives, fresh wild fennel seeds, Noilly Prat, olive oil, black pepper, a pinch of sea salt, some nutmeg. Rest for an hour.

Grill sardines with garlic inside, salt, black pepper, olive oil on the outside.

Chop one or two shallots, heat olive oil in a pan, throw in the shallots, quench with the fennel / Noilly Prat / olive mixture - simmer for five minutes on low heat.

Serve the sardines straight from the grill adding the fennel "sauce" straight from the pan as quick as possible - best directly at the table.

http://www.coeurdesel.com/files/r0026545-tm.jpg
http://www.coeurdesel.com/files/r0026606-tm.jpg

Serving suggestion: with grilled vegetables.

Related Entries:
Orecciete with sardines and wild fennel
Back in the kitchen - Little tarts of celery stalks
Comments (1)  Permalink
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