VESPER MARTINI

This is an interesting cocktail.  I've had either gin or vodka martinis but never both in the same glass until a few months ago.  We were at our local restaurant and ordered martinis.  A patron next to us started a discussion about James Bond's famous "Shaken--not stirred" comment.  So after a little bit of research, we pulled up the Vesper martini, which every James Bond fan will recognize the lines in the recipe below as the first martini James Bond ordered in Casino Royale.

The Vesper according to Ian Fleming and James Bond:

"Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"
-Casino Royale, Chapter 7

The Kina Lillet Bond speaks about is a White or Blanc Lillet. It's a brand of dry vermouth made in France since the late 1800's that is often referred to as "the apèritif of Bordeaux".

 

Recipe:

3 measures of Gordon's Gin

1 measure of vodka

1/2 measure Kina Lillet

lemon peel for garnish

Place ice in martini shaker; add all ingredients (except lemon peel).  Shake well until shaker is frosty cold.  Strain into chilled martini glasses.  Garnish with lemon peel.  Then enjoy the casino!

 

SPAGHETTI PUTTANESCA--DINNER FROM THE CUPBOARD

I can't remember the last time that I made puttanesca, but the left-over cured olives from New Year's Eve gave me the idea to do so the other day.  Everything else was in the cupboard, so it was one of those very easy winter dishes that yields a lot of flavor.  And since it was National Spaghetti Day it was a perfect choice.

I like to start the sauce while the pasta water is coming to a boil and finish it while the pasta is cooking.  I modified it a bit using what I had on hand.  For example, I had only white anchovies also left over from the holidays, and instead of "two" 28-ounce cans of whole plum tomatoes, I used one 28-ounce can and one 14.5-ounce can. And, of course, I like my tomatoes in sauces to be rustic, so I crush them with my hands.  It was perfect.

Serves 2

Ingredients


Cherry Pitter is Perfect to Pit Olives

3 tablespoons olive oil
6 cloves garlic, peeled and minced
1 small onion, chopped, about 1/2 cup
2 anchovy fillets
1 28-ounce can whole plum tomatoes
1 14.5 ounce can whole plum tomatoes
Freshly ground black pepper to taste
1/2 cup pitted black olives, oil-cured
1 tablespoon capers, rinsed
1/4 teaspoon pepporicino, or crushed red pepper flakes
 1/2 pound spaghetti

Bring pot of water to boil and salt it.

Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden and anchovies are disintegrated.

Drain tomatoes and crush.  Add to skillet. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and pepporicino, and continue to simmer. Cook pasta, stirring occasionally, until it is tender. Drain pasta and toss with sauce.

 

SAUTEED SHRIMPS AND SCALLOPS WITH SAKE GELEE, TAMARI PEARLS AND LEMON FOAM

 A few weeks ago, I saw a television segment where the restaurant served a sake gelee with Alaskan king crab legs.  Immediately, the sake gelee got my attention.  I've made gelees before but never one with sake.  As I started to think what else would go well with this, I figured Tamari "pearls".  And, as a final topping, some lemon foam.  Since I have the Molecule R kit, it was very easy to put all three parts of this dish together.

Although I had a pound of Alaskan king crab legs in my freezer, I opted to make this creation with some beautiful Mediterranean shrimps and bay scallops that I got from my fish monger.  Instead of making individual servings, I combined everything on one platter. 

Sake Gelee:

2 grams Agar-agar
3/4 cup sake
In a pan, mix the agar-agar and sake and bring to a boil.
Pour sake mixture on a plate and swirl it to create a sheet.
Let cool, then refrigerate. When ready to use, cut into pieces.

Tamari Pearls:

1 cup canola oil
2 grams Agar-agar
1/2 cup Tamari (or soy sauce)
Put oil in freezer for one hour.
In a pan mix, the Tamari and Agar-Agar.  Bring to a boil.
Pour tamari/agar-agar mixture into a bowl; fill a pipette or a cooking syringe with mixture and then dribble mixture into the cold oil.  Pearls will form. Then, using a pierced spoon, collect the pearls from the oil and put them in a bowl of water to rinse.  Set aside.

Lemon Foam:

This should be made right before serving since the foam "melts" quickly
1 sachet (2 grams) soy lecithin
2/3 cup water
2/3 cup lemon juice
Combine all ingredients in a bowl and mix with a hand-held blender until stiff foam is formed.  Spoon on dish immediately.

Shrimps and Scallops Cooking

Shrimps and Scallops:

1/4 cup olive oil
2 Tablespoons unsalted butter
1/3 cup garlic, minced
1 pound shrimps (U12-15)
3/4 pound dry bay scallops, cut in half at the equator
1 Tablespoon tarragon, for garnish
Heat oil and butter in pan.  Add garlic and cook until fragrant.  Add shrimps and scallops and cook for about 2 minutes on one side; turn and continue to cook for another minute until completely done.

To plate: 
Place sake gelee on a plate; add cooked shrimps and scallops.  Sprinkle with Tamari pearls.  Top with Lemon foam and garnish with tarragon.

Finished Dish