Eggplant Pâté

Eggplant Pâté

All types of pâté share the same pattern: there’s roasting or boiling, then there’s the chopping or blending, addition of cream, jarring and finally a short period of rest to let the individual flavors get to know each other and develop into something that is greater than the sum of its parts.

Personally I’ve always felt that to make a vegetarian dish more interesting, the flavors would have to be complex without going over the top. I think this Eggplant Pâté does the trick.

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Posted on 15th Feb 2013 in Food and Drink, Mediterranean  |  Comments off

Roasted Garlic & Anchovy Mousse

Roasted Garlic & Anchovy Mousse

I was to cook Sunday lunch (more about that later) and I was worried that there won’t be enough to eat and most of the dishes I was making were rather mild, so I needed something with a little punch.

I’ve always liked roasted garlic and I like aged Anchovies, but while the two have very strong flavors, they are one-dimensional. So I did a little thought experiment and decided that the principle was sound and hence I combined the two.

Verdict: One of my guests said he would like to dive and swim in it. 🙂

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Posted on 7th Feb 2013 in Mediterranean, Recipes  |  Comments off


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