Perfect Herring

I am crazy about fish roes. These elegantly shaped herring roes can be found in most of Japanese markets in southern California. They are perfect when you feel the need to challenge your palate with an extraordinary crunchy texture.



Recipe

Roe Dressing
Caper, a few
Parsley, few leaves, finely chopped
Paprika, a dash
Olive oil, about 2 tablespoons or as desired
Zest of lemon

For Salad:
Micro greens, as desired

Salad Dressing:
Olive oil, about 2 tablespoons or as desired
Muscat vinegar, a few drops
Freshly ground sea salt
Freshly ground black pepper

Soak the roes in water for ½ day. The ones in the Japanese market will require at least ½ day of soaking.

Mix the roes and the salad dressing separately then set them aside.

Sauté the roes in butter and olive oil in a large pan until brown and fully cooked. Make sure not to over cook the roe or it will be tough.

Place the cooked roe in a serving plate. Drip the dressing over the roe for taste and presentation. Arrange salad next to the roe, pour over the salad dressing and serve.

Roasted Chestnut

Roasted chestnuts remind me of the flea market at Porte de Clignancourt in Paris. As a student living in Paris, going there on a Sunday morning to meet my fellow fashion classmates for extra dose of inspiration was a ritual. As you exit the metro station and walk toward to the flea market, you will smell the wonderful roasted chestnut aroma from the street vendors, the smell of streets of Paris, of Christmas.

At home, we set our campfire iron griddle on top of the stove and roast them until they turn browned to those lovely colors.

Liver Lovers

It was the day where nothing sounds appetizing and you have no idea what your hungry for. I walked up and down the isles at Whole Foods did not find anything screams “pick me, pick me, I am soooo yummy!!”. As my husband and I continue to search for the great find of the day, he asked me if I would be up for some chicken liver. I followed the end of where his finger was pointing and there I saw some saggy plastic wrapped trays with some bloody looking organs which makes you believe it has to smell horribly too. I shook my head and said “ that looks disgusting, no thanks.”
He then described to me how he would prepare it and as he was describing it, this horrible looking thing started to sound really yummy, so we actually went home with a tray. This dish turned out to be one of my favorites of the moment. Guess all it need is a bit of convincing and imagination.

Sauté sliced apple with butter until soft and golden brown.
Sauté chicken liver with shallots with butter until brown, make sure chicken liver is not overcooked.
Stack them on top of each other, drip remaining sauce over and serve.