For this Fusion Cookbook Contest we got a winner quickly.
I was afraid that not too many of you knew Peter Gordon' s music taste and even less about Krautrock.
You proved me wrong.
Stephanie came in Pole Position in the race for a copy of Fusion by Peter Gordon and is official Fusion Cookbook Contest winner.
Married with 2 children, Stephanie lives in Delaware.
She loves to eat Japanese food but sticks to more modest cuisine around
the house. Fortunately, her kids are young enough to let her plan
their "food themed" birthday parties.
She found 'Serge the Concierge' last
year around the time she went to see Harumi Kurihara at the Japan Society. We were one of the few English language sites to feature Harumi's work.
As a consolation prize for those of you who entered but did not win, here's a recipe from Peter's book.
Smoked
fish & tomato French toast with horseradish, radish & watercress salad
removed
8 slices of 2-day-old white bread (I used a
baguette)
1 small red onion, peeled and thinly sliced
4 tomatoes, thickly sliced
3 eggs
100 ml cream
50 g butter or 45 ml (3 Tbsp) vegetable oil
to cook with
10 g (1 Tbsp) freshly grated horseradish
(although commercially made creamed horseradish works really well)
15 ml (1 Tbsp) lemon juice
50 ml crème fraîche
a handful of watercress, washed and drained
12 radishes, sliced
pull the fish flesh apart and loosen it up into a shredded mixture. Spread it
over four slices of the bread and lay the sliced onion and tomatoes on top. Sit
the remaining bread firmly on top (as if you’re making a sandwich) and press
down for a few seconds each to help hold it together. Whisk the eggs with the
cream and a pinch of salt, then one by one dip the sandwiches in it to coat
them on both sides, removing them onto a tray as you go. Pour any excess egg
mixture over them as they need to be quite eggy to be really delicious. Heat a
pan up (ideally one large enough to take at least two sandwiches at once) and
when it’s moderately hot add either the butter or oil. Once that’s hot and
sizzling add two sandwiches and cook them over a moderate heat until the eggy
bread has turned dark golden. Gently flip them over and cook on the other side
until dark golden, then remove and place on an oven tray and put in the oven to
keep warm. Cook the next two sandwiches the same way and place these in the
oven and cook for 3–4 minutes to ensure they’re warmed all the way through.
by mixing the horseradish with the lemon juice and crème fraîche.
To serve: Take the French toast from the
oven and place on warmed plates. Toss the watercress with the radishes and the
dressing and stack on top, then eat immediately.
Keep your eyes open for our next cookbook contest, probably on Saturday.
(*illustration is the cover of the New Zealand edition of Fusion titled A Culinary Journey)