空/ 满乐

I still stare at him in disbelief. It’s too hard to believe that someone I liked returns the sentiment. I’m still waiting for someone to emerge from a fake wall, pump their fists into the air and announce: ‘Joke!’

What I’m trying to say is, this still feels too good to be true. Because we’re going to Ikea tomorrow, and he asked if we needed a new bed.

Yesterday, in the depths of anger and resentment, the oasis of purchasing items with him was a source of comfort. These are the items: Leek 1 no. Potatoes 3kg. Milk 6L. I later found out he gave up his dinnertime to buy things with me.

On the cab after work, we breathed in and let out a long slow sigh, perfectly synchronized, silent in our sticky embrace. He shares a lot about his day, I share a bit less. Old habits. 

Last night, he let me into his old self. Depressed for two years from a breakup. Old gifts, love letters. They broke up 10 years ago, but he still kept everything. She was the only girlfriend that wasn’t a heartless bitch. He was ok with throwing everything away.

William’s Birthday

Since he doesn’t particularly need anything atm, and has requested for a baked good, time to brainstorm… This Lemon Pudding (http://food52.com/recipes/15691-warm-gooey-citrus-pudding) looks right up his alley. In case I decide not to do something that has to be baked and eaten ala minute, a rainbow sprinkles cake might be an option. This looks good http://www.seriouseats.com/recipes/2014/11/baked-ultimate-birthday-cake-from-baked-occasions.html. Will modify for a 6 inch 4 layer cake.

Just saw the one from Milk Bar. Looks goood. http://www.bonappetit.com/recipe/milk-bars-birthday-layer-cake

Decision…

Burnt Ends

Farmer’s Salad – kohlrabi, fennel, carrot, shallot
Beef salad – watercress, shallot, radish
Fish(trout) salad – fennel, torn green stringy seaweed, red frondy seaweed, wakame, sea asparagus, green sauce
kingfish salad – green mango, pepperonio, 3 slices of kingfish, kingfish dressing (shoyu, sesame oil, mirin)
beef marmalade – toast, garlic aioli, marmalade, pickle, chives
sanger – meat, chipotle aioli, slaw, jalapenos (no. determines cuts)
squid – round or orange sauce (marinated tomatoes, coriander root, chili, garlic)

Green sauce – mint(dominant), parsley, chives, chervil?, anchovy, capers, garlic

pickling liquid – 1 part each of water, sugar, white wine vinegar
duck hearts soaked in 5% brine. brine must be room temp.

meat is cooked by shifting it on and off the grill to slowly bring it up to temperature, hence avoiding the grey ring. like sous vide but the old fashioned way. 200g takes at least half an hour to get to medium rare. temperatures of the exterior are taken to ensure meat doesn’t overcook.

Study at the Library

Mushy Peas
Onion, diced 1 no
Garlic, diced 5pcs
Cream maybe 500ml
Peas 1 pkt

Sauté onion and garlic until tender but not colored. Add cream and reduce 1/3 of volume. Add peas and stir until peas are warm. Add salt and some sugar, thermomix to break up the peas. Keep in gastros.

Duck Fat Chips
Poach thick cut potato in duck fat until tender. Lay out on a tray to cool down. Place in container when cool. Fry twice for more crispness.
Study at the Library

Mash
Peel russets and boil whole until tender. Mash and allow to cool completely before packing.

Shepherd’s pie
Place meat in metal rings. Mix some mash with egg yolks and season with salt. Transfer to piping bag with star tip. Pipe potato on top of meat.

Lemon tart

Lemon curd
Combine all ingredients and cook over water bath until 62C.

Pre bake sweet tart base with weights wrapped in cling film. Remove and brush with egg wash. Bake a while more, ending with a par baked tart shell.

Pour filling in and bake for 35 mins.

Doughnuts

Refer to photos

Burrata
Blend cheese with truffle oil and salt

Beet root pickle

Beet root 9 nos
Peel and grate

Water 600
White wine vinegar 200
Sugar 100

Heat to dissolve sugar and allow to cool. Add beer root, allow to sit for 2hrs. Strain and pack beetroot.

Braised ox cheek
Sauté carrots, onions, celery.
?
Put pot in oven for 3 hours, covered with aluminium foil. Strain out the meat.

Reduce the stock to make jus

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