(December 23rd) In all too short order, it was time to leave Oxford. For the holidays I had planned to spend a week in Paris. But first, I had to pick up Kim from the airport. Since she had just had a day of travel to get from Albuquerque to England, we decided to spend an evening in London. And, I think everyone can guess where this is going...
Kopapa. One of Peter Gordon's restaurants.
I've come to the conclusion that cookbooks are quickly becoming outdated. Now days, it seems that whenever one wants to look up a new recipe, the first thing that they turn to is the internet. Since I had long held delusions of putting together my own cookbook, this was a hard conclusion to reach. The only exception that I can readily think of to this are the cookbooks written by celebrity chefs. After dining at Kopapa, we were so pleased with our meal that we went and got a signed copy of Peter Gordon's Every Day cookbook.
All of the flavors were very well done. It was a type of fusion cuisine that wasn't trying too hard to be fusion. For instance, the dhal inari pockets, or the paring of tamarind with the duck egg rolls. And the creativity behind the dishes was fantastic. A close up of the first dish:
The salmon is actually the thing that looks like an ice cream cone. Fantastic!
The next morning, Christmas Eve, we headed off to Paris...
Kopapa. One of Peter Gordon's restaurants.
I've come to the conclusion that cookbooks are quickly becoming outdated. Now days, it seems that whenever one wants to look up a new recipe, the first thing that they turn to is the internet. Since I had long held delusions of putting together my own cookbook, this was a hard conclusion to reach. The only exception that I can readily think of to this are the cookbooks written by celebrity chefs. After dining at Kopapa, we were so pleased with our meal that we went and got a signed copy of Peter Gordon's Every Day cookbook.
Background: Hansen & Lydersen smoked salmon tartare with crème fraîche, Foreground: Burrata mozzarella with black-vinegar Medjool dates, roast butternut squash, mint & preserved lemon.
Background: Tempura spicy dhal inari pocket, caramelised coconut & pickled green papaya, Foreground: Spring rolls of slow roasted tom yum pork, coriander & wombok with tamarind aioli.
Left: potatoes with rosemary & garlic salt, Right: Pan-fried king scallops, sweet chilli sauce & crème fraîche.
We can't seem to remember what the last dish is...but, most likely roasted duck breast over sauteed greens, fava beans, lentils, and a green chutney.
All of the flavors were very well done. It was a type of fusion cuisine that wasn't trying too hard to be fusion. For instance, the dhal inari pockets, or the paring of tamarind with the duck egg rolls. And the creativity behind the dishes was fantastic. A close up of the first dish:
The salmon is actually the thing that looks like an ice cream cone. Fantastic!
The next morning, Christmas Eve, we headed off to Paris...
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