Where in the world is Calla?

Probably above Russia and heading south to a small pacific island.

Weddings, in plural.

Friends, in multiple.

And finally my side of the family, together at last.

If you happen to stop by, I wish you a worry-free and prosperous 2013.

I look forward to talking to you in this space next year.

That's a promise.

Here are a few more of my favorite things

Domenico Zipoli Adagio per oboe, cello, organo e orchestra

Tommaso Albinoni Oboe Concerto No. 2, Second Movement in Andante

Serenade For Winds; K 361; 3rd Movement 

(You know I like everything by Mozart, right?)

I like - John Field

John Field was born in the late Eighteen century and active throughout the almost first half of the century after. Already famous at his life time, he was influential to other bigger familiar names such as Chopin, Brahms and Schumann. His music is not as embellished or technically demanding as Chopin's or others, but that's part of his charm. His music is great at relaxing my mind and allows me to enjoy the sheer beauty of one's creation.

Nocturne No. 1

Nocturne No. 12

Nocturne No. 2

Nocturne No.5 

I make - Grilled sausage and puy lentils with porcini

I don't seem to get enough of the earthy flavor of porcini these days. It has become an indispensable ingredient to my current favorite tomato sauce. Tonight I tried it with lentils. What can I say? It has not let me down. The dish pairs perfectly with green beans braised in tomatoes.

Grilled sausage and puy lentils with porcini 

Serves for two and with leftover

- 1 cup of puy lentils, washed and drained
- 1 scant cup of loosely packed dried porcini, about 30 g
- 1 tbsp of butter
- 1 tbsp of olive oil
- 2-3 small carrots
- 3-4 ribs of celery
- 1 bunch of parsley, about a cupful (optional)
- 2 tbsp of tomato paste
- freshly boiled water
- salt and pepper to taste
- 4 links of sausages

Soak porcini in a cup of hot water for 30 minutes.

Chop carrots, celery, parsley finely with a sharp kitchen knife or in a food processor.

Heat butter and olive oil in a sauce pan. Fry gently the chopped vegetables for 10 minutes. Stir in tomato paste and fry for another two minutes.

Strain the porcini mushroom and reserve the liquid. Add the porcini into the vegetable mix and cook for two minutes. Add in puy lentils, porcini soaking liquid (minus any bottom debris) and sufficient hot water to the pan. The lentils should submerge in water completely (the water level should be at least 1 cm above the lentils). Bring the pot to a lively boil. Then reduce the heat to a lowest setting to simmer the lentils for 40 minutes with a lid on.

Only salt the lentils until they are fully cooked.

Five minutes before lentils are ready, slice each sausage in the middle and flatten it on a separate hot grill pan. Grill the sausages until they are nicely golden. Put the sausages into the lentils and cook the whole mixture for another 10 minutes. Season as required.

Green beans braised in tomato garlic sauce 

Serves two

- 200-250g green beans, topped and tailed
- 2 new potatoes, quartered
- 1 tbsp of olive oil
- 2 garlic cloves, crushed
- 1 tin of crushed tomatoes (400g)
- 1/4 tsp dried basil leaves or 4 fresh ones
- salt and pepper to taste

Microwave green beans and potatoes each for four minutes. Alternatively, you could cook the vegetables in boiling water or by steaming. Leave the cooked vegetables aside while you prepare the tomato sauce.

Heat one tablespoon of olive oil in a sauce pan. Fry the garlic for a few minutes until they turn golden on the edges. Tip in tomatoes and basil. Bring the pot to boil and reduce the heat to low to simmer the sauce uncovered for 10 minutes.

Add into the tomato sauce the green beans and potatoes. Cook for another 5 to 10 minutes. Season with black pepper and salt.

I like - Muse

They created and sang the London Olympic 2012 Game official song, remember?

Survival

I am a classical musical buff but their music has cast a magical spell on me. I don't seem to be able to stop listening to them. It shows (again) that good music (or art) is beyond genres. 

Here are a few more which capture my heart.

Neutron Star Collision

I Belong To You (A genius stroke starting at 2:18)

Resistance

Can't Take My Eyes Off You

I love Muse.

2012 Christmas day

Brunch:

Buttery croissants, black currant jam, homemade plum vanilla jam and black coffee

Afternoon:

A long relaxing and mind cleansing walk

Russian earl grey at home

Dinner:

Basil tomato salad with balsamic glaze

Pancetta wrapped cod loin stuffed with garlic lemon parsley stuffing

Saffron risotto (risotto alla Milanese)

Garlic shallot green beans

Buche de Noel

2012 Christmas eve for two

Are you having a busy day ahead like me? We have our biggest meal on the Christmas eve, unlike the Brits on the Christmas day. We've gone back to the turkey this year. We tried turkey once many years ago, first in brine and then roast. I didn't like it at all. Although juicy, I felt that the meat lost its sweetness and original flavor with the brining process. The only taste I had was, well, brine. This year I will try another way to roast turkey, with a buttered muslin.  What? I can hear you scream. Yes, draping my turkey all over with buttered muslin and then roast. I will let you know the outcome later. Promised.

Below is the menu I drafted for a household of two. As Mae West once said, "Too much of a good thing can be wonderful". Who am I to argue?
Have a great holiday, everyone.

Starter: 

Scallops with white wine, butter and shallot reduction sauce (beurre blanc)

Main: 

Roast turkey with thyme, garlic and black pepper

with

Chestnut stuffing

Fine green beans with caramelised shallots

Butter braised carrots

Cheese platter:

Charouse

Saint Agur

Dessert:

Homemade buche de noel with coffee chestnut filling

Updated: I really like the turkey roasted with buttered muslin cloth. The turky turned out to be picture perfect, golden crust with crispy skin. Yes, the meat is not as juicy as the brined turkey but certainly not dry. More importantly, it retains a nicely meaty and sweet flavor of a bird. Besides, with a really nice overall turkey flavor and a bowl of lightly sherried gravy, we were happy to have a big piece of each.