Archive for October, 2008
It has been a busy week with group bookings and large tables. Tables of over 10 diners are normally given a set menu, groups larger than 10 who want to eat “a la carte” have to be split up in to various tables (less than 10 persons and 30 minutes apart).
The reason for this is that it helps both the Service and Kitchen teams to ensure that the all our diners receive the very best service and products that we can offer.
This week we have been working with seasonal produce.
Baby Shiitake with Sweet Potato and Sesame “Crumble”.
This is a very mellow dish. The fresh Shiitake are packed with flavour, and are simply sauteed in Smoked Butter. The puree has a lightly sweet flavour, and the Sesame Crumble has a wonderful texture.
We have also used some Sweet Potato to make some Crackers, as well as some desserts. One of the best ways to enjoy them is to throw them in to an oven and let them cook in their skins….hmmmm, nice… :)
We also made some Turnip Cakes, based on a Chinese recipe.
We added some Iberian Ham to the cake and served it with some reduced Balsamic Vinegar and dots of homemade Sriracha style Chilli Sauce.
Salmon Tartare with Tofu Guacamole and Tapioca Pearls.
Avocado and Tofu are a good mix. Both have a lovely velvety texture. The sauce is a Soy and Yuzu Juice based one with some Wakame Seaweed with Sesame Oil and Seeds. The dish is presented “as is” and needs to be mixed before eating. The Tapioca Pearls lend an interesting texture.
***
Anyway folks…. its that time of year again. ;)
The next post will be in about three weeks time, when I have returned from my trip to New York and Florida. :)
I want to thank all those who sent emails recommending places to visit, eat, and sleep.
As they say….. “Have a nice day”
;)
Small Pumpkin and Rosemary Parcels have been doing the rounds in the hotel. They are delightfully petite and savoury.
Versatile Won Ton wrappers are filled with a mixture of Pureed Pumpkin, Garlic, Chives, Rosemary and other herbs.
Like many Won Ton dumplings, they can either be fried, steamed or boiled. We prefer the former, which gives them a nice crunch.
They are served with a tangy sweet chilli sauce and some fresh leaves.
***
When I think about Cucumbers, they remind me of Summer, and a good “Tum” (Laotian Spicy Salad).
We also put them to other uses such as fillings for Fresh Vietnamese Style Rolls, or use them as garnishes for our staff dinners (with Larbs).
We grow our own Cucumbers, which magically sprout from their vines on a special frame that we built using bamboo sticks. If you leave them for too long they will ripen (yes, most Cucumbers are sold and eaten when they are green and unripe), and ripe fruit (yep, its a fruit) can taste bitter, just think of Bitter Gourd, they are from the same family.
Below is our chilled Cucumber and Coconut Soup.
Very velvety and refreshing, it is garnished with diced Cucumber flesh mixed with seasonings and herbs and a good splash of Extra Virgin Olive Oil.
We thought about making a “Gelatina” at first, but after tasting, we decided that the chilled soup version was better.
During our experiments we also added Truffle Oil, but we found the flavour to be too overpowering and detracting from the subtle aroma of the Coconut.
Over the past few weeks we have been getting our menues and special dishes ideas ready for the festive period, that’s right, hotels and restaurants plan ahead!
There will be some interesting dishes to taste in the next coming weeks or so… ;)
Over the past few months we have been asked to contribute to the US based publication Lao Roots Magazine.
The magazine is a quarterly publication featuring interviews and segments about Lao people, their communities, celebrations, jobs, religion, travel and other stories.
It was great to read about Laotian Actors, Singers, Dancers, Producers, Athletes, Fashion Designers, and a whole host of other professions. It was also heart warming to read about peoples journeys from Laos to their adopted homelands.
The magazine has something for everyone.
Seeing as we are cooks, we featured in their “In the Kitchen” section as well as a long segment titled “Cool Gigs”.
Our recipe for Som Pak Calumbee, or Fermented Cabbage.
Our recipe for Nhem (Nham), one of our favourite dishes.
Howdy. Yep, that´s right. Later this month I will be taking my annual holiday and have chosen to visit the USA.
I will be in New York and Florida from the 23rd October until the 8th November 2008.
My agenda is pretty much open, so if anyone has any ideas of places to eat or go, please let me know.
:)
And if anyone wants to meet up and have a beer (or two), just drop me a line at
laocook@gmail.com
:)
