Review of the Year

Review of the Year

It’s always a good time of year to look back and contemplate on what has been good or not so good this year. Interestingly my most popular dishes this year are my most popular of all time. Does this mean I haven’t cooked anything good this year? They are:

1) Truffled Parmesan Mousse

Truffled Parmesan Mousse.| Fine DIning at Home/

This is actually an incredible dish. It’s not for the faint hearted as it’s quite tricky to cook. The rewards are worth it though.

2) Cauliflower and Broccoli risotto.

Scallop with broccoli and cauliflower risotto

Intriguing that my most popular two dishes are starters!

3) Pork Three Ways

Three way Pork|Fine dining at home.

My wife never ate pork growing up. She would never order it in a restaurant either. Everytime I cook it though, she just seems to like it more and more.

My most pinned dish on Pinterest is the following. It’s a really easy dish to make but full of flavour.

4) Parmesan Crusted Salmon

Parmesan Crusted Salmon

My three favourite dishes of the year are as follows:

5) Oeufs a la neige.

Oeufs a la neige

6) Roast Cabbage, mushroom teriyaki and truffle mayonnaise.

Cabbage, teriyaki and truffle

I would like someone to cook this and tell me if they’re had a better vegetarian dish ever. I doubt they have.

7) Iberico Presa

Iberico Presa, bubble and squeak cake, chicory.
Iberico Presa, bubble and squeak cake, chicory.

I have to include this dish, even though it’s a recent one. One of the main reasons we all blog is to share new foods and experiences. This iberico presa is certainly one of the most surprising foods I’ve ever tasted.

I know we’ve all probably past indulging in foods that we shouldn’t eat, but word of advanced warning. These liquid centre salted caramel truffles will be getting written up in the new year. They are simply the best chocolate ever. Everyone I’ve fed them too agrees too.

Liquid centre salted caramels

Happy New Year everyone, I’ll be seeing it in at 36,000′! Joys of aviation.

10 Comments

  1. Happy new year to you too, too bad you have to work, but it is at least something you love to do, so it isn’t terrible!
    I had forgotten about the truffled Parmesan mousse, we are having a few friends in for New Years and this would be a great addition to my tapas menu. Fortunately, my vegetarian friend, Rae, eats bone broth so your chicken stock reduction is fine for him. I’m pretty sure I have six glasses that I can use! I always bite off more than I can chew, but what the heck, it’s New Years! Do you know the mL of the custard? I’m have 7-8 tapas so I want to use small glasses. Thank you! I’ll make an extra and take a pic in nice daylight! PS JT is rolling his eyes!

    • Dave Crichton

      Hi Eva, the custard per glass is 150ml. So for 6 people I’d add 50% to the eggs and milk. All sounds like a great night at your house. Wish I could come. If you just treat them like a creme brulee, ie cook in bain-marie they’ll be fine.

      All the best for NY and will speak to you soon.

      • I had to cut a couple of tapas from our night and sadly the mustard custard was one. I remade the mushroom dish from our 1-star Michelin in Spain and got rave reviews. I thought of you when I made it, it’s a bit more fussy than what I normally do for a dinner party for six, but it was well worth it. Hope you had a nice new year’s at 30K feet!

  2. I loved your recipe for the mousse and pinned it to make for guests some evening. It didn’t sound complicated but you now mention “it’s quite tricky to cook”. Is that just because you need to cook it in a bain-marie? Wishing you and your wife all the best in the New Year.

  3. Beautiful compilation! If any of my food looks anything close to even one of the dishes you have posted in the list, it will be declared a piece of art. What artful compositions! I am bookmarking and I will try to recreate at least one of them. I am suddenly finding a lot of enthusiasm to get back to blogging.

    • Dave Crichton

      Hi Minnie, we’ve missed you. Now’s a good time to get back in to the (cooking) books. Hope to hear from you soon.

      Dave

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