i think we have finally moved from www.wildwithgarnish.wordpress.com….i hope everyone is enjoying the cooler layout and the story lines in pictures. i am loving it and am determined to publish better and more composite stories…. again thank you to all who have been following me for two years and i hope we have more fun…..!
i am in New York to see my directing reps and plan to show you some pics of the gorgeous food I’ve been cooking with my friend Tana who is training at Flinders Lane in the East Village with a really cool Australian chef Chris Rendell….Modern Australian cuisine and so delicious.com i had their sausage rolls with sambal mayo yesterday and was blown away…….especially as an australian….goes straight to the heart for me…childhood to adulthood…there are some foods that bring you straight home…and its sausage rolls for me….anyway check it out…. http://www.flinderslane-nyc.com
Tana and i worked her fridge the other night. buying up before i arrived in NYC she had some gorgeous friends over and we workshopped the fridge down to some gorgeous sides and a really cool rib eye….it follows
roasted and collapsed pure tomatoes, garlic shoots, ground red onion, lemon butter
vinegar soaked eggplant in biscuit crust with sweet white miso mirin
hommous, dry fry of chive and corn, cumin dust and sour shallots
fast roasted eggplant stuffed with hot mushroom salad
sprouts in ponzu, tomatillo, pepper and cucumber shred stack
green shred (asian cabbage hearts and leaves, celery, cilantro root, mint) with 3 vinegars and tamari
mozzarella, yellow beets and basil salad, with green chilli, beet fast fry and green apple oil
we also had the butter on our rare rib eye but had had too much red by then…..ooooooops…!
we sat down with friends ate everything at once…the most perfect selection of cool defined flavours that rock the palette but don’t assault……the rib-eye was last on the table and there was no time to photograph…..we just had to eat….my bad?
you can imagine how much fun it is to work with someone who has your mind for adventure with food. most of these ideas were Tana driven and then i would slash a dressing or alter the shape of the vegetable, or stack the salad ingredients up against each other instead of mixing and tossing………she loves to play with shapes and order like me….the best…..
this food is so ‘wildwithgarnish’…smooth, random, delicious, fun and free…….who says there are rules….?
eggs are one of my favourite foods and have a certain feeling of nurture and yumminess. from a thumb in the mouth soft and squishy sandwich to comforting frittata, a spa salad, and a ridiculously good slow cooked hash or a sweet broth with a crispy fried egg on top that cracks and oozes into the dish when broken…….i am sort of always wondering what i can put an egg in or on top off.…..
when i had “Pond” restaurant with Guillaume we had a very high profile client that demanded an egg with his beef and merlot jus. Guillaume flatly refused and after some major to and froing back from the dining room to the kitchen, the well heeled patron went out and bought a cheeky half dozen and demanded he cook it himself. there were some interesting words spoken but the patron won…very funny. sort of…..
here are some dishes that i have made over the last two years that reflect what i like to use eggs in. of course there are a million ideas. and ill list some more at the end of this post…….
soft egg sandwiches with egg white mayonnaise
i buy one white sliced loaf and get it sliced lengthways. boil 1 dozen eggs till hard (10m mins.) peel the eggs and use 1 of the white to mix in with 1 cup good mayonnaise. add a squeeze of lemon juice salt and pepper to taste and then add the mayo to this and squish with a fork, so the mixture is lumpy but not massively. spread on half the slices and top with the other. cut the crusts off and cut into 6 sandwiches cutting across going half then into thirds. (make sense?) being gentle not to squash them. serve chilled on a platter in a row. gorgeous..
lazy susans with a micro green olive salad
ignore the lazy connotation…even if my name is susan. i have cooked these for my children since the first day they took breath. I’ve just made in adults food. cut 2 thick slices of wholemeal or sourdough and cut the crusts off. dig a little hole out of the middle. drizzle some olive oil in a pan and cook one side of the bead, and crack an egg into the hole. whilst its cooking, make a little salad of micro greens, celery, witlof, leeks, and finely sliced green onions. sprinkle the egg with salt and pepper and turn it over. cook for a second longer and take off ensuing the the egg stays soft. place on plate, sprinkle with salad on a corner and drizzle with olive oil.
Note: i do stuff sour cream or ricotta in there too….yum!
fiorre de latte with lemon oil, egg white and nasrturniums
this is a really sexy dish. i do it all the time as a drinks thing. cut the cheese into slices. boil an egg and smash it into pieces. turn the cheese into a flower by curling them into a circle. put the smashed egg onto a platter and curl the cheese around it. sprinkle some cut up white onion, drizzle some olive oil, some lemon juice and place nasturtiums all over it.
boiled eggs with celery salt and asparagus
another great dish. perfect with a roast chicken with aoli and walnuts.
boil 2 eggs, steam some asparagus till still crunchy. cut the eggs in halves and place on top of asparagus in a bowl with paper in it. sprinkle celery salt and pepper over it and top with some herbs or micro leaves. lastly drizzle some garlic or plain olive oil over the dish.. serves 2
lamb hash, pan juices, crispy olive oil egg and onions
in a large oven crock pot, place a shoulder of lamb with 2 cups of beer, 1 cup brown sugar, and 1/2 cup maple sugar and 1 chilli. salt and pepper the death out out of it and seal with the lid and cook for 3 hours on 200C. using a fork strip the meat away from the bone and let it sit. crispy fry 2 eggs in a shallow puddle if good extra virgin olive oil sunny side up. chop up a small handful of onions. place the meat on the bottom of a shallow bowl and put the egg on top. spoon the juices around the bowl with a sprinkle of the onions. serves 2 and them some with the lamb.
a salad of radicchio, peas, smoked trout, lemon, and a soft boiled egg.
i think this was the first dish i ever blogged. i was in a hotel room in Auckland working on a fashion shoot, trying to get over a month of hard core deli, extreme pizza and steak eating in new york. i went for this for the cleanse. it worked a treat. new zealand smoked trout, nothing finer.
soft boil an egg (2-3 mins). hold in shell. put onto the plate 1 handful finely sliced radicchio, some baby peas, 1/2 cup flaked smoked trout and some grated lemon rind. peel and cut open the egg in the middle. squeeze lemon juice and olive oil all over it.
root vegetable broth, micro basil, peppered fried egg
another dish that makes me feel amazing. crack the egg into the broth and slurp away. incredible for hangovers. i promise…..
boil 1 parsnip, 1 carrot, 1 white onion, and 1 turnip with 2 vegan vegetable stock cubes and 2 cups water. strain, and boil down by half. crispy fry an egg in a shallow puddle of good olive oil with a generous spray of cracked pepper in a really hot pan so it crisps up fast and doesn’t lose its runny value in the yolk. place a deep puddle of broth in a bowl and submerge the egg on top. sprinkle with micro basil or anything fragrant and herbaceous.
potato and shrimp frittata
heaven. quite simply. i have a small spring form baking tin. i line it in greaseproof and get the dish under way. line the bottom with sliced boiled potatoes, then a layer of cooked small shrimps, some salt and pepper, some mixed cheese, and then crack two eggs on top. make a mixture of 1 egg with a splash of cream and some thumb twigs. stir and pour that over filling up the tin. bake till firm about 30 minutes on low 150C. eat immediately on its own with some tomatoes melted in unsalted butter in a pan or a small salad of leaves a splash of oil and balsamic with some smoked salmon. also a good splurge of ricotta chopped parsley and a squeeze of lemon is great with this also.
i have a salad for everything. there is always a need for salad. salad for days. just salads…salads salads salads.
I’m known specifically for my salads. I’m so done the nicoise, caesar and mixed and cobb. granted I’m still good to eat that but can someone come up with a new ice?…i guess it will have to be me…any way…i am obsessed with bucking the convention and trying to rock some new ideas. my wildwithgarnish e-book will give you a few new ideas and give you my outlines for what and why the new flavours work. that will be available through this site next week….free
this sounds lazy but i have two dressings for salads that works full stop. they are not typical and they are not standard. so what ill do is give you both and do some suggestions….i always use these and reconfigure to suit. i love to shake the living hell out of my dressings in a jar. it releases the oils and emulsifies the flavours.. shaken senseless in a jar, breaks down the elements that i float in there. i like to make a basic vinaigrette and then float a thyme twig or a slice of lemon or even a parmesan crust…..ill show you what i mean.
garlic lemon emulsion
in a medium jar put 1/2 first pressed olive oil (i also use flaxseed oil to boost my health when i need it), 1/4 of white vinegar (can be white balsamic), 2 teaspoons icing sugar, 1 clove garlic mashed (with the heel of the knife) but not chopped, a small grind of black pepper, one 1 inch piece lemon rind, small pinch maldons sea salt. put lid on firmly and shake the jar extremely violently….taste and change levels to your own flavour requirements
alternative extra ingredients: poppy seeds (for steamed whole snapper fish, or warm boiled potatoes with smoked trout), cumin (for mint, rocket, peppered goat cheese, and steamed chicken salad) dry fried crushed coriander seeds with small diced chillies (corn tamales with bruised lime avocado and deep fried cod tortillas)……or just add a thyme or rosemary twig, a slice of lemon, a handful of sliced shallots or just a few poses of star anise……its an awesome way to frock up some simple fresh food and take it to another level. i promise
sesame soy drip
in a medium jar put 1/2 level first pressed olive oil, about six good dashes sesam oil, 1/4 of the jar in good tamari or low salt soy sauce. 2 tablespoons of mirin, and 1/2 teaspoon good fresh english mustard, 1/2 clove of crushed garlic (with the heel of the knife) but not chopped.a small grind of black pepper, (#note:no salt).place the lid of jar on tightly and shake extremely violently.
here are a few salad ideas to whet your appetite.