If you have been following this blog for a while, you probably know already about my obsession with the new Hannibal TV series starring Mads Mikkelsen and its focus on culinary prowess. One of my favorite sources for Hannibal-esque recipes and food –besides Janice Poon’s blog, of course– is the Zen Can Cook blog. In it, a phenomenal chef with a laid back and fun attitude named Stephan guides us through some of his best recipes, as well as sharing his adaptations of other renowned chef’s creations, with illustrative photographs.
It would seem like most food blogs I encounter these days are mostly about “sautée this and that, and then throw it over some rice/noodles/quinoa” accompanied by some pretty pictures, which is all fine, but that is the kind of thing that I do anyway whenever I need to put a meal together in under 30 minutes. I need something more challenging to really feel my cooking inkling fulfilled. Making a chocolate ganache that needs to be precisely prepared at 70° C to achieve a silky texture? Baking a whole fish full of herbs in a salt crust? Making my own pasta and focaccia for a dish from scratch? That sounds more like it! And you can find it all at Zen Can Cook. He takes his cooking very seriously and teaches you how to make the foundations of great dishes: a recipe for the ideal pâte sucrée, tips on making perfect pie shapes, how to smoke and curate fish, make your own noodles and lasagna sheets, and more. Here are some of my favorite recipes from the blog.
The ones I’ve successfully tried:
Ahi Tuna Tartare.
(Photo from Zen Can Cook).
It looks so elegant, tastes amazing and it’s easy to make. For me, the hardest part was to find the right kind of tuna! Since it has to be really good quality to be eaten raw. The recipe for the soy sauce, mirin and sesame oil dressing is so good that sometimes I make it on its own and use it to give amazing flavor to steamed or fresh vegetables that I snack on or serve as a side dish.
Green Tea, Lychee & Raspberry Tart.
Zen Can Cook's version on the left, mine on the right, taken during a summer picnic with Guitar Güero.
This tart requires some hard to find and somehow expensive ingredients, namely matcha tea. I used the proper one (from Tea Gschwendner) instead of that dreadful baking-quality that is sold for cheaper, making this one expensive dessert, but I don’t see the point on detracting from the flavor just to cut some costs. A successful recipe starts with high quality ingredients. The recipe calls for heavy cream, but to make it a bit healthier I substituted it with quark and it came out amazing.Stephan’s words on this tart:
It’s rich and exotic with the thin crisp cookie crust and the creamy green tea filling but it’s the garnish of lychees, raspberries and mint that makes it really pop. Refreshing is the word that comes to mind. Yes, refreshing just like the bubbles in a glass of chilled Lambrusco at the end of a hot summer afternoon. That’s what this tart is like.
I couldn’t agree more!
Warm Chocolate & Banana Tart.
Once again, Zen's versión on the left, and the tart made by me on the right.
I went native and made this one for my birthday (in Germany, you are expected to make and bring your own birthday cake, how's that?). It was very short lived among my Lab mates, so I guess it was a success. It takes some time and preparation to complete the recipe, but it’s really worth it. It has some unexpected little touches that make it really stand out, like the caramelized bananas with a touch of Habanero chili and rum-soaked golden raisins embedded in the chocolate ganache. Deliciously decadent!The recipes I’m very much looking forward to try:
Rhubarb Meringue Bars.
I have a strange fixation with desserts featuring Rhubarb, I don’t know why… maybe because it is an ingredient that is new to me, having tried it for the first time here in Germany. These ones look so pretty and festive, like something Marie Antoinette would eat! And who doesn’t like torching stuff? Fun times.
Takoyaki.
Have you ever heard of them? They are ball-shaped Japanese dumplings. One of the things I like the most about Zen Can Cook is that it has introduced me to some new foods for around the world, with detailed, easy to follow instructions on how to prepare them and tips to get them perfect. My predilection for Asian cuisine, especially Japanese makes me want to try these ones really badly! It looks like a weekend project is in order…
Acorn Squash Pizza with Bacon, Shallot Confit, Taleggio, Arugula & Aged Balsamic.
Just to write the name of the recipe makes me hungry! Such a creative and harmonious combination of flavors – I would make a vegetarian version, of course. And everything topping a freshly made, Italian-style pizza base. Amazing.***What do you think? Is cooking important for you, or are you more interested in enjoying the end product of it? What kind of food do you enjoy making the most, and what’s your favorite dish to cook? Do you get excited about planning especial meals for festive occasions? Let us know in the comments section!
Thanks for reading!