Something’s smoking

It was never my intention to have “Something’s smoking” as the first post of the “What’s cooking” category – way too ominous and not the best start to something new. Ideally, this column was to put in recipes (of my unorthodox creations) and now it’s also my bad that I have to disappoint my readers by saying that the only thing that’s smoking now is my brains. Oh oh, and the climate; and the social life too.

While those three aforementioned items burns exponentially and all comes to a boil (except the climate, which is already steaming) in about 5 months time, important things like the menu on my buddy’s farewell party can’t wait; I guess there isn’t a way to express my affection for the cupcake queen than a meal prepared by the kitchen queen herself. Yes, enough of bragging on this domain and enough of me picking the bones with eating establishments (although only two), I shall flex my culinary muscles. I seldom flex them for people; do I look like a full-time chef to you?!

Entree

Pan-fried risotto cakes with porcini or wild (whichever I get my trotters on first) mushrooms with truffle oil (hence the ‘trotter’ – pigs find truffles, you know?)

AND/OR

Mixed mushrooms in chicken consomme (excuse my lack of accents)

Mains

Roast lamb cutlets
sweet potato puree and mint raita (probably not for the lactose intolerant)

OR

Grilled salmon rubbed with miso paste
Summer salad of grated dill and tomatoes, and potato puree

OR

Classic beggar’s chicken
Chicken broth infused rice and wok-tossed water spinach in Southeast Asian spices (sambal)

Dessert

I WAS THINKING OF LYCHEE SORBET but the younger Miss Tan’s bread pudding whets my appetite more.

That’s about it folks. The next time I post will be the presentation of these dishes.

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