its been too long….susan stitt food and wild with garnish enters a new universe.
ive been going nuts, doing EVERYTHING – cooking for some really cool people, working at Alimentari, shooting TV commercials overseas, smashing food, making art, pitching on jobs, travelling, writing book proposals for New York, (crossing fingers).
it feels like a new beginning and i want my blog to reflect this…..
this new beginning will have pics from all my activities, travels, behind the scenes on my food jobs, exciting news, and write ups on my fave restaurants. AND I’m going to make some really cool original food, which is my FAVE thing to do above all……
susan stitt food and wild with garnish goes ballistic into the future. woo hoo
do me a favour and like my page, send it around and let me know if you need any cool ideas to make your food world extreme. ingredients, dinners, menus, anything.
I’ve got some cool business ideas too…..
lets get this party started
i have returned to australia from the US to find it awash in auburn leaves mid Autumn – fall for all you northerners….
its inspiring to have the colour wash of tones of this gorgeous new season. …..i jumped at the opportunity to cook something tonal and delicious….a beautiful micro gnocchi with shrimp, asparagus and a yellow heirloom, saffron coral reduction. a warm salad for a soft opening to a beautiful season of colour and food….it felt real and perfect to jump into everything the season feels like…..warming up the tones and the temperature of the food we eat.. the freshness of this dish is very wildwithgarnish but also very australian.
the reduction is a favourite of mine. boiled shrimp shells with saffron….i use this a lot to start a dish. spaghetti with blue eyed cod and coral sauce and pureed leeks, open lasagne of lobster and dirty shell sauce, rich creamy crab soup with crab fritters and buttered shrimp….shall i go on….warm stack of buttered squid with prawn head butter sauce and walnut crumbs….
recipe: micro gnocchi with shrimp, asparagus and a yellow heirloom saffron coral reduction
20 shrimp, 2 tablespoons olive oil, 2 cloves garlic, 2 cups boiling water, 1 teaspoon saffron, 1 small yellow heirloom chopped small, 1/2 cup vegetable stock, celery salt, salt and pepper, 1 cup asparagus tips and shoots, 4 x snow peas, 1 tablespoon cold butter (unsalted)
in a pan place the peeled shrimp shells and fry them in olive oil, the yellow heirlooms and garlic. caramelise and cover the shells in boiling water and boil for 20 minutes whilst pressing down on the shells and heads with a masher. strain and reduce the liquid with saffron, and vegetable stock. a gentle sprinkle of celery salt and and some pepper works a treat. boil down to about 1 cup splashing and dashing with seasoning until you find your perfect taste. quickly whisk butter into the liquid to smooth it out…wow!
4 potatoes peeled and cut into small pieces, 1 cup of ricotta, 2 eggs, 1 tablespoons plain organic flour, pinch parmesan, 1/8 teaspoon each salt and pepper
boil the potatoes drain and bind in a magi mix with ricotta, flour, parmesan and a pinch of salt and pepper. roll into strings and cut and roll into tiny balls….boil in gentle salted water until they pop up to the top. strain
flash cook the shrimp and a cup of baby asparagus shoots and tips in the liquid. add the gnocchi a few snap peas and parsley….serve hot to warm with a splash of lime and maybe some chilli.
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.
Baccamotto Osteria is my favourite dining of choice in sydney. i don’t normally do reviews but i am going to have to with this one.i have been here many times now, lunch and dinner and it is still amazing. i am travelling and working at the moment and i miss my children and i miss this restaurant. well mainly the children…but anyway…..
owned by mauro marcucci and michael stevens, chef valerio boncompagni and designed by chris connell it has everything i need in an italian restaurant. made in house is the key here. gorgeous cannelloni, pickled onions, flat bread, liver puree, homemade foccaccia. plus the food is remarkably simple but cooked incredibly well. octopus tentacle has been tickled and teased so that is this single taste sensation nestled into a warm nest of potato. try giving any one anything of this dish. i have stolen most of everyone’s tart but gorgeously sweet baby onions with garlic rubbed toasts, and hoarded the proscuitto with flat bread. significantly though, i am obsessed with the pork chop with white beans. every time, and failsafe. a modest but cranking pork chop rubbed in coriander seeds, crisped up and served on warm simple beans. oh…my…god. a smart raddichhio, orange and olive salad sprayed with good olive oil and sprinkled with salt and I’m done. others have had the salmon, the lamb etc but the main stealing goes to the cannelloni with fresh ricotta and nettles. if i wasn’t so obsessed with the pork chop i would have the cannelloni but I’m too loyal and my breath quickens as it comes to the table. there was a remarkable custard tart to finish which we gave the baker a standing ovation for and my favourite, a simple washed rind goats cheese which we fought over viciously.
it is a small menu, which i love, the pasta is always perfect (the risotto with gamberi, ricotta and orange was a mind blast), they don’t serve too much bread, which i love, and it is not overcrowded and noisy, which i love. oh and the wine list is perfect, and it wasn’t expensive, ($60 per head for main, wine and cheese), which i love. Perfect dining
HOT TIP: have an aperol with prosceco and green olive to start. you will be the life of the party. i promise.
212 riley street Darlinghurst. ring to book. +612 92155140. great with big tables, drinks with the girls, or an intimate dinner. streamlined, busy, gorgeous. feels a bit new york but gorgeous dining in Sydney…..and i love that……