Velouté de Champignons

 
Velouté de Champignons

Velouté de Champignons

Pappardelle alla Pescatora

Pescatore al nero di seppia

Denver Steak Wrapped in Caul Fat

Denver Steak Wrapped in Caul Fat

Baked Apple with Vanilla Ice Cream

Tatekitchen Multi-Course

January 31st. My wife's birthday. This isn't about reservations. This isn't about finding the hottest new spot in town. This is about a ritual.

We don't do big anniversary celebrations or memorial blowouts. Instead, I cook. Specifically, I cook Pescatore. It happens once a year for my wife’s birthday. It is our tradition. If you miss it, you lose the freshness, right? So every year, I show up in the kitchen to show off a little.

Here is the full course birthday dinner breakdown.

Bed ready dinner lol

Antipasti: Velouté de Champignons

I remember my wife loved the mushroom soup we had in Helsinki two summers ago. We found a small restaurant in the grocery area of Stockmann, that famous shopping mall. It was simple, deep, and perfect.

I tried to imitate that specific taste. Slow-cooked leeks, shallots, and mushrooms. I filtered them and cooked them French style. It’s about capturing a memory in a bowl.

Primo: Pappardelle alla Pescatora

Since this is the annual ritual, I have to elevate it. This year, I made handmade pappardelle with 100% semolina. The texture has to be right.

The seafood is sushi-grade, so I didn't cook it much. That’s the secret. Go half raw and finish with uni on top of the pasta. It’s rich, it’s fresh, and it’s the centerpiece of the night.

Secondo: Denver Steak Wrapped in Caul Fat

The main dish was Denver steak. Denver is actually one of my best cuts for steak. I cooked it in cast iron with herb and truffle butter.

I had caul fat sitting in the freezer from Thanksgiving leftovers. Zero waste. I cooked the steak over high heat for a second to get that crust, then immediately wrapped it in the fat and baked it in the oven. The result? A perfect medium rare. The fat bastes the meat while it finishes. This is technique.

Dolce: Baked Apple with Vanilla Ice Cream

We finished with apples from Siena Farm, baked to perfection. A little bit of coconut sugar was enough. Grass-fed butter spread lovely flavors throughout the dish.

The key here was the vanilla. I got homemade vanilla extract from my friend—Madagascar vanilla bean vodka. It brings the apples to the next level. This is exactly why I didn't use cinnamon. You let the ingredients speak.

Elbows are in when you use fork and knife

The Verdict

The kids enjoyed dinner in their pajamas. No dress code, just good food. The best time at home, as always.

Kion Coffee
 
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TatekitchenTateki MatsudaPescatore, sea urchin, Clam, Shrimp, Squid, Mushroom, Steak, caul fat, Baked ApplesComment