Happy Monday morning to everybody,
I had a nice weekend. Quiet. Relaxing. I was replaced at work last night, which makes the following week that much “less brutal.”
On Saturday night, my wife and I were invited to a friend’s house for some homemade Japanese fondue. It was a dark and snowy day in Montreal and the thought of enjoying a comforting slow cooked meal was very appetizing. The last time we were invited to her house, she made us some wonderful Japanese gyozas(Dumplings).
To accompany the dumplings, she made us a green bean salad with a ground walnut vinaigrette, some steamed okra served with soya sauce, and bean sprouts. The whole meal was simple and elegant, with light but satisfying flavors and a variety of different textures.
This weekend she made us two fondues, a meatball, turnip and onion fondue in a darker richer broth, and a fondue made of a light clear broth that she poured over pre-cooked vegetables and uncooked clams and white fish. I forgot to ask what fish she used. The fish fondue’s broth was flavored with shiitake mushrooms and sweet delicate napa cabbage. Both were ideal for a cold winter night. One of the wonderful things about eating soups, stews or fondues in the winter is that their heat forces you to heat at a slow pace. The soft blowing of the dish in order to cool it, being readied for your palate, the way you use your spoon to both cut and eat your food, the steamy smells that rise from the bowl…
Carolina and I were tasked with bringing an appetizer for the event. We didn’t have much time to make anything complicated so we decided to make a dip and serve it with toasted fresh buttery baguette. We bought a can of white kidney beans, a small can of tuna, and blended them with a tbls of capers, 3 small anchovies, a small garlic clove, the juice of 1 lemon, and 1/4 cup of olive oil. We seasoned it and used our food processor to mix them together. In less then 10 minutes we had a very tasty treat to bring for the evening.
Satoko is a baker and budding pastry chef and she decided to finish the evening with a bang. Each one of us(we were 6) was given is own apple tarte tatin! Talk about luxury… The apples were moist, sweet with light floral undertones(can you tell I talk a lot about wine, ahah) and the dough was flaky and buttery. Satoko served it with vanilla ice cream and added a small piece of chocolate to each pie that a guest had brought.
Thank you Satoko.