Salted Cod on Carrot Purée

 
Potage de brocoli

Potage de brocoli

Rigatoni with Wild Boar Ragù (Gluten Free)

bacalao

Baked bacalao

Gluten-free Chocolate Fondant

Valentine's Day is a special day to celebrate love. What better way to show your loved ones how much you care than by cooking them a full-course meal? This Valentine's Day, I made a fancy dinner. We started with a potage de broccoli as an appetizer. This was followed by Rigatoni with Wild Boar Ragù for primo piatto. For the main dish, we had Baked bacalao. We finished our Valentine's dinner with Glutens-free Chocolate Fondant for dessert. Our full-course Valentine's Day meal was delicious and gluten-free!

For the appetizer, I learned a beautiful appetite boost salad at VIP dinner for Biohacker Summit Helsinki. Aromatic mixtures of herbs and spices, with appetizing flavors and vital health benefits. Adding spice and bitter to a salad increases antioxidant properties. Antioxidants are precious allies to healthy living: they protect the body from free radicals’ attack, responsible for cardiovascular diseases, tumors, and aging. Fruits and vegetables contain such protective substances in abundance.

Here is an all-time favorite pasta dish that everyone can agree on, especially in New England. I love the flavor the shells give to this pasta dish, so I make lobsters half cooked and took all meat out for preparation. As preparing for the entire pasta dish, I make rich and thick broth from lobster shells. You know I have zero waste. “Fra Diavolo” is a fiery sauce that plays well with others: especially seafood and pasta. All I used was shallots and strained san Marzano tomatoes. Vodka was just for flambé. While large amounts of alcohol tend to trap other volatile molecules in the food, small traces boost their volatility and so intensify the aroma. You cannot get full at this point!

Cooking in a red wine and tomato sauce with vegetables, aromatics, and fresh herbs is a critical process for cooking lamb meat because when it comes to lamb or mutton, It is a very distinctive taste; it's one that we all recognize. It's one that some people love, and some people don't like it. But what it all comes down to is its fat and a particular type of fatty acid that lambs have that beef doesn't. It's what gives lamb this gamy, more earthy taste than beef. If you prepare it well and cook with love and lots of time, it comes out nice. Arthur loved my main dish!

Baked apples are like fireworks of fall flavor. I didn’t tell Arthur a story that his Mom introduced apple pie with ice cream to my wife and me. We didn’t know that American people eat apple pies with ice cream back then. I remember when I had the first bite of “American dessert, “I felt like I was in heaven, but after the third bite, my stomach refused to keep eating… Yes, it was too heavy for me. I modified my style, and everyone enjoyed it even though we were almost full.

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TatekitchenTateki Matsudabroccoli, Pasta, Gluten Free, Wild Boar, bacalhau, Chocolate, Full CourseComment