28.2.20

the storm of the brain.

Doin' a little menu planning.

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s p a n i s h -  m e x i c a n o - i t a l i a n o

QUESADILLAS
Jonge kaas, chipotle dust, cinnamon, salsa verde, creme fraiche.
Sweet potato, goat cheese, habanero-almond romesco, corn nuts, wittekaas, scallion (source).
Oyster mushrooms, komijnekaas, ancho chile, radish, jalapeno, cilantro.

RISOTTO
Cauliflower risotto, raisins, pine nuts, Parmesan, parsley, brown butter capers.

SALAD
Spinach salad with marinated red onions and dates.

BUZZERT
Unknown.

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Night before: almond salsa, ancho sauce, roasted cauliflower, radish/jalapeno relish.
Day of: boil sweet potatoes, flatten mushrooms and marinate, toast pine nuts, make brown butter, make risotto. Marinate red onions and dates.

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t u r k i s h   f u s i o n

MAKE FETA
MAKE TOMATO BUTTER
TOAST FENNEL AND PINE NUTS
TRY BABA GANOUSH


CROSTINI
Date butter + bread + black rice vinegar
Crostini of Afghan candied pumpkin, whipped feta (200g feta and 200ml cream with lemon and olive oil, whipped), pul biber, sumac, mint.
Baba ghanoush, tahini, honey and zhug?

PASTA
Oklava manti riff: pappardelle, tomato, chipotle, butter, cherries, goat yogurt, garlic, pine nuts, parsley.

equal parts butter and tomato and cherry, yogurt is the balance.

100g cherries
 tsp fennel seeds, toasted and crushed

good pinch thyme
2 cloves garlic, microplaned
1 onion, browned in olive oil
500ml yogurt

400g tomato
1 tbsp tomato paste
250g butter
1 clove garlic
pinch oregano
1 tbsp pul biber/chipotle
1 tbsp sherry vinegar
1 tbsp sugar

pine nuts
parsley


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