Entries from August 2007 ↓

Adapted from Restaurant Rech, Paris

 Interestingly, this recipe has some heat, but it is from pepper, wasabi, and mustard, not chilies.

 Time: 30 minutes

1 pound bluefish fillets

1/3 cup white vinegar

1 1/3 cups dry white wine

2 tablespoons grainy mustard

Juice of 1/2 lemon

2 tablespoons soft unsalted butter

2 tablespoons minced chives

2 teaspoons minced cilantro leaves

Salt and freshly ground white pepper

Scant teaspoon wasabi paste

2 tablespoons flying fish roe (tobiko), optional

Toasted slices of baguette.

1. Place fish in a sauté pan or a skillet. Pour vinegar and wine over, bring to a simmer and remove from heat. Allow to cool to room temperature.

2. When fish is cooled, remove to a cutting board and peel off skin. Discard liquid. Place fish in a bowl, breaking it up with a fork. Add mustard, lemon juice and butter and mix. Add chives, cilantro and salt and pepper. Fold in wasabi.

3. To serve, pile rillettes in a serving dish and, if desired, spread tobiko over the top. Or fashion mounds on plates. Garnish with toast. Serve as an hors d’oeuvre or a first course.

Yield: 4 to 8 servings.

http://www.latimes.com/features/printedition/food/la-fo-dish15aug15,1,4816608.story?ctrack=1&cset=true

 Hugo Liu says he hates recipes; the whole concept seems hopelessly antiquated to a guy who starts cooking by sniffing spices and thinking. Yet he has invented a revolutionary way of developing them

Found on Wired.com

His team is using nuclear magnetic resonance to analyze carrot-based soup stocks and studying why green beans change color when cooked. But he says that the next big idea he wants to tackle is the role that love — of the cook for the diners, the diners for the cook, and of everyone for each other — plays in determining tastes. “Cooking for someone is a way of telling them, ‘I love you.’ This has to be understood, of course,” This says before pausing for a second. “But first, I do my job with the carrots.”