Damn it! I have been looking for my Crème caramel recipe for ages now until I finally found it yesterday, hidden in one of my multiple note books, in the drawer of my office desk. Twenty years since I have done any, the last time was a little bit of me, my dessert legacy in an Italian restaurant on Dominic Street in Galway. I used to work for a guy, originally from Sicily but with a distinctive Swiss German accent, almost as confusing as putting Crème caramel on the menu of a place making fresh pizzas and pastas! But hey! Between my lentil and carrot soup at £2.95 and that traditional French dessert, I can safely say that it had a way to draw the crowd in.
Like I was saying in my latest story “The Juice”, the last time I have done this recipe, was eighteen years ago; I was a cook in Galway’s Nimmo’s Wine Bar… Eighteen years, boom! That went in a flash! I don’t really know why I haven’t done it again until last week, and today, I decided to share it with you. A personal creation when as a young cook, I realised that Monkfish goes very well with Earthy flavours. On this beautiful Friday evening, I hope you will enjoy it as much as “Long Walk” wine bar’s customers did all these years ago…
I don’t know what is worse really; December’s over indulgences or January self flagellation? The debate is open. You can juice broccoli or bath yourself in Aloe Vera, the truth is we are still in the middle of winter, long nights and short days passing, cold lights and windy greys drifting. Don’t be too hard on yourself, don’t miss out on the peak season for small comfort treats.
Stews and soups are fun but I find satisfaction and healing in a good gratin. Anything “al forno” in fact, potatoes, pasta… Bring it on; but since we are trying to be good here, I have another idea to meet each other half way, the cream of vegetables, the blossom of all Brassicae, the flower of all cabbages.