Winter has come! This is one of the dishes perfect for a cold winter night. Leaves of Napa cabbage and ground beef are layered alternatingly à la mille feuille.
The sauce is seasoned with soy sauce and dashi. I love the "warmth" given by the thickened sauce.
Here's my quince experiment part II: sweet.
The recipe is from Chef Mario Batali.
Quinces.
After 50 minutes in the oven.
The skin and cores, removed. The flesh, sieved and cooked with brown sugar and lemon juice. I just love how the colour changed after heated/cooked.
The cooked quince + whipped cream + a bit of rum = spuma di mele cotogne a.k.a. quince mousse, served here trifle-ishly.
Quince mousse, quince jam (made by my friend V!), and plain white sponge in layers on spoon.
My friend V kindly shared several quinces with me. (Thanks, V!) This is my first time in the kitchen with quinces - part I: savoury. I tried this recipe I stumbled upon online a little while ago.
It was very tasty!! A bed of couscous plays a supporting role really well here.
The dish is supposed to be "pretty darn hot", but I didn't find it so at all. My tolerance for spicy food might have changed a bit lately... wonder why?
Apple compote, cinnamon and toffee bits - together they made my entire apartment smell very autumn-y.
