Free – food and drink recipes

In a break from tradition, instead of getting a container of mixed berries; I bought figs and raspberries instead. My gosh. You would not believe how tasty both are. Look at the picture, and multiply that by delicieux.

Lest you think I have turned into a fruit-eating monkey, behold some non-fruit of recent acquisition.

and

In other news, tomorrow I am moving from the short-term rental I have been living in to a place with a longer term lease. I found an amazing loft on St-Denis, and I am so very pleased. This will, however, involve acquiring furniture and the other accoutrements of having a life. I have two plates; but still only one place setting of cutlery. Heh.

Steamed Asparagus with Carrot Ginger Broth and Poached Oysters

18 each Large Asparagus
2 quarts Water
2 Tbsp Salt
18 each Oysters
2 cups Shellfish Stock
2 Tbsp Olive Oil

1 lb Carrots, diced
1 ½ quarts Shellfish Broth, clear
2 each Lime Leaves
¼ Stalk Lemongrass, Sliced
1 Tbsp Ginger, minced
2 Tbsp Cilantro, snipped
2 Tbsp Thai Basil
1 Tbsp White Sesame Seeds
1 Tbsp Black Sesame Seeds
Salt and pepper to taste

Method:

1. First, prepare the carrot ginger broth. Combine the carrots, shellfish broth, lime leaves, ginger and lemongrass and simmer for 3-5 minutes and until the carrots are quite tender. Remove the lime leaves, puree the carrot broth and strain. Add the cilantro, basil, toasted sesame seeds, seasoning and keep warm.
2. Very carefully peel the asparagus from the bottom of the tip down to the stalk. Cut into 7 inch pieces. Wash under cold running water and rinse well. Tie into bundles and blanch in salted simmering water until tender, about 3-4 minutes. Lift from the water, cut off the twine and coat with olive oil, season with salt and pepper.
3. Poach oysters in the simmering shellfish broth until they curl at the edges, about 1 minute.
4. To serve, place 3 asparagus on each warm dinner plate, arrange 3 oysters onto each portion of asparagus, garnish with a blanchete carrot curl and a spring of cilantro and Thai basil. Finish by spooning some carrot ginger broth over the presentation.