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Saturday, 27 August 2011

Dining on Pieces of Art, Again

Dining at the talented artist Janice Wong is like dining on pieces of art.

And, as a big fan of somerville kitchen, an invite for a blogiversary has been pending since the beginning of the month, and it was arranged for tonight.

Well worth the wait and I am thrilled to share this dining journey with you all.

The Takeoff

(or nude gnocchi) are flourless balls made from goat ricotta mixed with parmesan cheese, egg, lemon peel and lemon juice. They are covered with semolina over night that drains the moisture out and turns them into balls ready to boil.

As the gnudi are cooking, fresh garden sage is fried with prosciutto - I have never tasted fried sage and I think I will make it a habit of eating it this way.

All are then served with mini greens and cherry tomatoes with a simple oil balsamic dressing - a smooth, tantalizing take off.


A beautiful jug of water infused with a chunk of ginger, a slice of lemon, and fresh garden lavender, lemon balm and rose petals. Amazing...

Since I grow all those ingredients in le jardin, I asked the artist if she has a patent for this creation. Luckily no, so I will have to try it soon.


Guests were then lead to the hosts' garden where lamb loin chops were BBQ'ed along with chunks of peaches and black figs. Those were served with boiled new potatoes drizzled with butter and lemon juice.

Side Trip

A side trip leading to a refreshing salad of baby greens, figs, sliced peaches, almonds and blueberry. All seasoned with olive oil and pear cinnamon balsamic - how inventive is that. Not much of that salad plate was left.

Eastern Diversion

Inspired by Croatian salads, this was a chopped cabbage and yellow peppers salad. Instead of the basic Croatian dressing of oil and vinegar, this salad was dressed by an adventurous mixture of oil, vinegar, mustard seeds, lemon juice, white balsamic and fennel pollen; and sprinkled with celery leafs and capers.

The Landing

A simple sponge cake with whipped cream and almonds and packed with fresh blueberries, blackberries, cherries and peach was served upon landing.

Thank you JaG!

More on Janice Wo
ng's inventive cooking and her cookbook Chow can be found under Janice Wong Chow within the labels section on the right.

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