Granted I didn’t follow this recipe precisely to order, using frozen over fresh sole and laying the stuffing on as a crust instead of sandwiching it between two filets. However, I think I got a pretty good idea of what this dish was trying to achieve. Not spectacular and missing a sauce but still pretty enjoyable, if forgettable.
A peculiar and somewhat forgettable dish from Spain. For the life of me, I can’t figure out what’s so supposed to make this dish ‘spicy,’ as aside from some black pepper, there isn’t really any heat in the dish at all. Sadly, this dish is one of the few that Vincent did not grace with a blurb, so I shall never know.
This dish seemed like an attractive option but ended up being a bit of a super boozy mess.
I quite enjoyed this desert which is essentially vanilla ice cream, strawberries and crepes. The standout was the alcohol infused butter, however I feel as though the ice cream detracted those rich nuanced flavours of the flamed butter. The ice cream also made the crepes stiff and chewy. Still, a fine dessert.
This over top the paella recipe was by far the most expensive disaster dish, I have yet to make. To be sure, I can attribute that to some lack of cuisine acumen on my part but for the most part, despite a cornucopia of ingredients, the one ingredient that would have actually improved this dish was just some spicy sausage. Move on, friends. There’s better paella waiting for you somewhere else.
A peculiar fusion of olives, glaceed chestnuts, candied mustard fruits, white wine and cream. It worked….at least at first. But the left overs began to increasingly gross me out. Another savoury dish that perhaps strays too far into the sweet lane.
I am not a big fan of toasted pumpkin seeds and this recipe didn’t change that. Although the seasoning of curry, garlic, and lime juice was very tasty.
Another frothy dessert from Spain. The warm milk and orange was really unappetizing to me for some reason.
This frothy dessert is made from the Malaga dessert wine from Spain. I picked up a very cheap Malaga cream that is apparently a Jewish liqueur made in New Jersey. While I am curious about what the $60 Malaga from Spain tastes like, I feel like for the purposes of this dessert, I got the idea. A hot dessert wine and egg froth seasoned with cinnamon. My dad really loved it. I personally enjoy my desserts to have a little more body.
This simplified paella combines chicken, blanched almonds and green olive. The flavours were quite nice for this rather rustic dish but I found that the almonds were a little overbearing. Perhaps slivered toasted almonds sprinkled on top would be a better fit. Still, a good dish that I actually made for a very good friend of mine.
A Treasury of Great Recipes 