Capon Covered with Caul Fat

 

Octopus Carpaccio

Pescatore

Capon covered with Caul Fat

Tiramisù alla Tateki

Tiramisù alla Tateki

It was my wife's birthday, and I want to share a special culinary journey I embarked on for my wife's birthday. I prepared a full-course meal, each dish carefully chosen and crafted with love. If you have been following Tatekitchen, you know that I cook Pescatore once a year for my wife’s birthday.

The evening began with an Octopus Carpaccio. The octopus, tender and full of the sea's salty flavor was thinly sliced and drizzled with a citrusy vinaigrette. The freshness of the octopus paired with the tangy dressing was a delightful way to awaken the palate and set the tone for the evening.

Next, we moved on to the Pescatore. This is a dish I prepare once a year for my wife's birthday, a tradition that holds a special place in our hearts. The seafood medley, simmered in a rich tomato sauce and served over perfectly al dente pasta, was a symphony of flavors that brought back memories of our travels to the Italian coast.

The main course was a Capon covered with Caul Fat, a nod to the traditional French roasting technique. The capon, marinated with herbs and spices, was wrapped in caul fat, which melted during roasting to baste the bird, resulting in succulent, flavorful meat with beautifully crisp skin. This dish was a labor of love, and the result was worth every minute spent.

Finally, we ended the meal with a Tiramisù alla Tateki. This was not your traditional tiramisu, but a gluten-free version that did not compromise on taste. The layers of creamy mascarpone, rich espresso-soaked sponge, and a dusting of cocoa created an indulgent and light dessert, the perfect end to a perfect meal.

Cooking this meal was a joy, not just because I love to cook but because I was cooking for someone I love. Each dish celebrated her, us, and the journey we've shared. After all, isn't that what cooking is all about? It's more than just food on a plate. It's love, and it's the connection. It's life.

Until next time, keep cooking with love.

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TatekitchenTateki MatsudaTatekitchen, Full Course, Birthday Dinner, Pescatore, Pasta, tomato sauce, winter, Beets, sea urchin, uni, Capon, caul fat, Seafood, Octopus, EspressoComment