As introductory posts go, I'm about to let you know how the idea for creating this blog was conceived.
There I was sitting in front of my laptop on a Tuesday as lazy as any other, grazing over a recipe for rare beef and horseradish in choux pastry, when it struck me. Don't ask me how or why. If I couldn't actually make all the food I'd always wanted to, then wouldn't writing a blog about it ease some of the pain? And I decided. I'd launch my crazy concoctions into the world wide web, no matter how un-achievable they were for me at the moment, in the hope that it somehow would be a source of fulfillment for me.
So in case you were wondering, the underlying mantra to my (ahem, virtual) cooking is: I cook what I want to eat. Beautiful produce and world cuisine are two things I get my inspiration from. And I absolutely love contrasting tastes and textures. The first recipe I'd like to share draws heavily on each of these elements. It is more of an idea than a recipe though. Combining fresh Asian flavors with the Italian rustic breadcrumb topping seemed obvious, especially when served with some seriously slurpalicious spaghetti.
There I was sitting in front of my laptop on a Tuesday as lazy as any other, grazing over a recipe for rare beef and horseradish in choux pastry, when it struck me. Don't ask me how or why. If I couldn't actually make all the food I'd always wanted to, then wouldn't writing a blog about it ease some of the pain? And I decided. I'd launch my crazy concoctions into the world wide web, no matter how un-achievable they were for me at the moment, in the hope that it somehow would be a source of fulfillment for me.
So in case you were wondering, the underlying mantra to my (ahem, virtual) cooking is: I cook what I want to eat. Beautiful produce and world cuisine are two things I get my inspiration from. And I absolutely love contrasting tastes and textures. The first recipe I'd like to share draws heavily on each of these elements. It is more of an idea than a recipe though. Combining fresh Asian flavors with the Italian rustic breadcrumb topping seemed obvious, especially when served with some seriously slurpalicious spaghetti.
Spaghetti with Asian mushrooms and pangritata
Chop finely (garlic + ginger + cilantro stalks + red chillies + lime zest). Heat peanut oil in pan. Add aromatics, season and sauté. Add in torn (enoki + shitake) mushrooms and stir fry for a while.
Until next time. :)
yeah pretty awesome that you came up with this finally... :) keep cooking in your head with a lot of heart :)
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