cooking in a kitchen you’ve never been to before is always a challenge. if you’ve ever been a caterer, personal chef, or just a really generous stranger, you’ll know what i’m talking about. in amongst the usual stress that comes from planning and executing a menu, are a number of troublesome questions. questions such as: “can i assume they have olive oil?” and “what will i do if there isn’t an oven/microwave/fire pit/tea light candle?” well, i found myself asking these very questions in the third week of my u.s. trip.

you see, we’d been invited to the home of a sister of a friend who lives in san francisco. despite having never met her before, she generously allowed me the use of her kitchen, as i was by that point having saucepan withdrawals. so, all that was left to do was to plan a menu, go to wholefoods and debate whether or not she would have pepper. 

after arriving at her absolutely beautiful home and checking out the ridiculous view, i quickly realised i needn’t have been so worried. our lovely host had a near professional kitchen with every oil/condiment/spice under the san fran sun. it was every cook’s dream. well, apart from finding a companion whose favourite hobby is washing up.

after some hurried prep, i dished up the first course: beef carpaccio. there was no denying it was a risky move. during a lengthy discussion with the butcher three hours earlier, i had frightened visions of being arrested at my hotel the next day after murdering these kind strangers with inappropriately prepared raw meat. despite this, i found a beautiful flank steak and went for it. paired with capers, parmesan, micro greens, lemon and a classic mustard vinaigrette, the result was rather delicious. as an added bonus, everyone survived.

next up was another potentially risky dish: fennel and white chocolate risotto. yes, in case you were wondering, i am a masochist. sure, it sounds crazy, but i had seen this flavour combination done before and thought it was high time to have a crack at it myself. and you’d be surprised how fantastic it works. simply add a few pieces of good quality white chocolate to the risotto just before serving, instead of cream or butter. make sure you season well, and i promise it will still taste savoury and not like rice pudding. top with scampi, prawns, crab, fennel fronds or scallops, as i did here. 

the risotto was paired with my favourite “o” salad. no, not oprah- orange, olive & onion. with a bit of “b” for good measure (basil). i’m sure you can figure out why i don’t list that initial in the title…

also, a very basic frisee & bacon salad. just fry up the bacon in a bit of olive oil. (not extra virgin) once crispy, chuck in a chopped garlic clove then remove from the heat. after it has cooled slightly, remove the bacon with a slotted spoon, then pour some balsamic vinegar directly into the pan. swirl around, and pour over frisee (also known as curly endive). add the bacon and you’re done. please note: this image was taken pre-salad tossing. i realise that looks like an enormous amount of bacon. actually, let’s be honest, it is an enormous amount of bacon. 

dessert was a spiced dark chocolate pot de creme with coffee, cayenne pepper and cinnamon. our fabulous host had some gorgeous oval brulee ramekins which worked well. baked for half an hour in a bain marie then topped with whipped cream. though incredibly rich, it was a satisfying end to an enjoyable night of cooking for some lovely company. particularly as they have all lived to tell the tale.

stay tuned for (yes) yet another edition of the grain of salt u.s. food tour..

merry christmas! whether you had a barbecue on a hot summer’s day, roasted chestnuts over a roaring fire or delivered presents to children across the world in your sleigh, i hope you had a fabulous time.

this year i decided to do a low-key, rustic lunch for my guests. and, in an attempt to minimise stress, i asked everyone to bring something. i usually am not a fan of the “bring a plate thing” (perhaps it’s the greek in me that is horrified at the thought of not providing for my guests) but as my entertaining becomes more frequent, i have come to appreciate the assistance. 

so, with the ham, prawns, bread, cherries and cheese taken care of by my guests, and with a very aussie christmas spread already on the way, all that was left for me to do was put together a fairly festive table setting and some delicious side dishes.

here are the results (with some attractive legs in the background for good measure): 

the table

place settings

honey roasted carrots, purple carrots & parsnips with cumin seeds

fennel and orange salad

proscuitto with parmesan (also, what happens when your guests start eating before you take a photo)

beef and black pepper sausages with a caramelised onion gravy & thyme

orecchiette with peas, ricotta, mint, chilli and crisp pancetta

balsamic roast potatoes with garlic and rosemary

blanched green beans with toasted almonds & butter

oven roast cauliflower, brussels sprouts and broccoli

overall, the lunch was a huge success, unlike the christmas crackers, which were sadly lacking in exciting gifts. where are the tweezers and nail clippers when you want them?

p.s. i realise i have just included a pile of sausages in a list of side dishes. well… that’s just the kind of person i am.

bon appetit!