spoon of the moment: tuna and raw beet

Inspired while doing the Saturday morning marketing. Tuna belly: the kobe beef of the sea. Fatty. Tender. Complex. Meaty. With the bitter tendency of red meat. Looking at fresh produce at the Organic Market Boulevard des Batignoles (Paris XVII), I saw a bunch of raw beets which inspired me.  Surprising aromas of dried earth and…

spoon of the moment: summer foie gras

I don’t usually think of serving foie gras in the summer time. It seems a little rich for summer blood. Rich because of the creamy texture and inherent fattiness. Fattiness tends to have a slight sweetness to it (think fresh butter, or oil). That’s the ‘gras’. All animal livers have some sort of bitterness to…

Recipes for Port: Salad on a spoon: Sardines, melon and cherries

    Sounds wild, I know. But it works like a charm. The sardines are a tribute to Portuguese tradition. (And they do grow a lot of cherries in Portugal, I don’t know about melons…) Fresh sardine fillets cut into 1inch/1 inch squares pan fried with ample amounts of salt and pepper. They should be…

Spoon Recipes to accompany Port: Why

What inspired us to create these recipes? 1.     We found that even the Portuguese do not actually ‘drink’ a lot of Port. They sometimes have it as an aperitif, but even that is rare. 2.     Port is rich, both in alcohol and tannins, making it hard go through a full meal with only Port.  That…