Declination of crab and apple

What’s up folks? Today was really great. My palette is on fire from different tastes, but a fire that sends me high into the sky, like a hot air balloon. What I made was a celeriac mousse/puree, topped with a crab mayonnaise, served on an apple corolle, and garnished with some celery and salade frisée. Truly a feast, I also made some sticky spare ribs by shoving some soy sauce, vinegar, sugar , clove, garlic, star anise, sugar and a couple other things (that I can’t remember) in a pan with some ribs and cooking in the oven, covered with foil for 5 hours. They were sublime, probably my favourite meal ever.

So to start, I made my mousse. I boiled some celeriac, heated some cream, and blitzed the two together, added some gelatine and some apple, and folded into some chantilly. It wasn’t as solid as theirs, but we’ll go with it. Place it in rings and chilled. I proceeded to marinate some apple slices in some celery and apple juice for an hour in the fridge. Then, I mixed some crab meat with mayonnaise, dressed the salad with some lime oil (that I made by putting lime peel in oil and leaving it for 24 hours) and plated up. It was really interesting, it wakens the beast that is your palette! I would never have thought to put apple with crab, but it works incredibly well. The lime oil and mustard in the mayo really bring it together. I would make this for a dinner party merely because you don’t expect it. One more thing is that the lime oil almost tastes like basil at first. This is the cooking that I enjoy!

Well that was good! I love this kind of cooking. Today was vary contrasted, the simplicity of the ribs with the complexity of the crab. Anyway, I have to go now, I’ve ordered all of the GoT books so that’s cool. Bye!