‘Been a while, hasn’t it?
The culinary world is gradually replacing the world of news, news photography, and journalism. With no good job prospects on the horizon, and newspapers facing an uncertain future, my attention has shifted almost wholly to three things: Family, cooking, and wedding photography. My name is now on the menu at North End. It reads, “Chef de Cuisine, Andrew Dolph.”
Tonight’s dessert? I’m thinking about a chocolate risotto with rum, and topped with toasted almond and coconut for dessert. This would replace Ed’s (former Exec. Chef) bread pudding. At the same time, we have an abundance of pears that go along with sliced apples for the fondue plate. So, I’m thinking about grilled pears with a chocolate sauce, as it’s definitely warmer outside, and people no longer want very heavy desserts.
Yesterday’s peppercorn encrusted, seared Ahi Tuna appetizer was a smash hit. We had the leftover Tuna steaks from a special party on Sunday, and so I decided to use a recent recipé (that we modified) for a citrus-Siracha aoli from yesterday’s New York Times as one of the sauces. The other is a wasabi aoli. Both are contrasted with our house basalmic reduction.
“Seared Ahi Tuna” Appetizer:
Generous strips of peppercorn encrusted seared Ahi Tuna nestled into a bed of baby arugula infused with sesame oil and soy sauce, served with dueling spicy aoli’s and rice crackers.
The owner was very happy that we are able to “recycle”. And why not?
