Thursday, May 17, 2012

Bordoo @ Tallinn

I am being an extraordinarily lazy blogger, then again I have been doing this from 2007, so perhaps it's understandable. Writing out recipes and to-do's or every nuance of every meal I've had at a good restaurant just doesn't seem to do it for me. Or I've been ruined by micro-format social media tools. It so much more fun to instagram and tweet your food. No? But I have all these pretty, pretty pictures of uber-snooty-falutey food at the restaurant Bordoo in the hotel of Three Sister's in Tallinn, crafted by the ever so talented chef T├Ánis Siigur, so I thought it'd be a sin not to upload them here. Most of them came with ashes in one format or another. I kid you not. Very ... post apocalyptic. This was my main, venison in beetroot glaze with ... stuff ... I can't remember all of it, but the wild berry sauce was extraordinary
One of our many chef's compliments, he was totally experimenting on us (nom). Cheddar ravioli on a radish salad. I loved it.
Asparagus tartlette
A very pretty twist on an Estonian classic, salted herring with dill-ice cream.
My starter, I can almost never say 'no' to boeuf a la tartar and my god was it good. Also the lightly heated egg yolk stripe on the plate was a most impressive way of serving it up
Cod with milk skin. I was too revolted by the notion of milk skin to order this, but my Chinese friend did as milk skin is apparently used a lot in chinese cooking. and it was delicious.
Steak. Was good.
Dessert, the most boring and uninspired thing of the night, strawberry soup with a spongey .... sponge that tasted of oranges. Did I say sponge. Yeah. *shakes head* I have no idea what went through the chef's head when he came up with that.

Tuesday, January 17, 2012

Quackaliscious

I made duck confit (again) for New Year's Eve. I'm kind of playing around with the idea of flexitarianism or at least ethical omnivorism (the book is waiting to be read on my kindle, but my schoolrelated reading list is kind of snuffing out all else). Anyhow, the duck is from that friend's farm, you know, the one I get the goat meat and cheese from, so I'm thinking it counts.

No tricks about the whole confiting process, salt, leave overnight, wipe clean, cover with duck and goose fat and cook for about 5 hours on low heat. Lately we've taken to using the slow cooker, as it holds the temperature and you don't have to babysit it. It's just important to transfer the duck into an oven pan for about 15-20 minutes for a quick tan ;).
Respecting the global tradition, we were, of course, totally over eaten from the holidays, so the duck got accompanied by a nice, light green bean and lettuce salad with French dressing.

This being my family, we had if course already had duck confit at a point between Christmas and NY, when my sister and her bf were over. That time we made a glorious potato gratin with nutmeg, and let me tell you, that was a killer combo (quit literally, it was hard to breathe after). I think I'll make that gratin as Asian some time soon. It was a good network recipe, the first on I pulled up in my phone.


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