The clock’s ticking

I don’t feel the need to celebrate my birthday and I guess that’s partly a reflection of my advancing years. Of course, when your birthday’s close to Christmas, it does tend to take the shine off of it. Additionally, the date generally conflicts with my beloved’s business activities. As a result, in earlier years, I’ve spent birthdays either on my lonesome  – cue violins – or with his sales team. I spent this year’s birthday with my hygienist and dentist – a novel way to celebrate!

I visit my hygienist once a year which is enough to keep my gnashers and, more importantly, my gums in tip-top condition. American by birth, she’s no run of the mill practitioner, she’s one of the best around and operates out of a swanky London address. My teeth always look several shades lighter after she’s done her worst best and they feel so smooth and clean.

Next up, a quick trip across town to my dentist who had come up with a novel way to make my front teeth look less obviously crossed. The man’s a genius! My teeth look so much better but no one’s yet worked out why or how – a result. My pearly whites were now deserving of an outing, but where?

When I lived in London, I used to maintain a list of hot restaurants and hotels, all based on personal recommendation. It was a much prized list – think Trip Advisor, but so much better! Business colleagues and friends would call me to get a copy of the list, or better, a suggestion before booking their trips to London. Of course, once you no longer live in London, the list quickly loses its lustre.

There was one restaurant I wanted to visit, Adam Handling’s at the Caxton Hotel in Victoria. I’d admired his cooking on Professional MasterChef, bought his recent cookery book “Smile or Get out of the Kitchen” and tried a number of his recipes. But I’d decided, it was no substitute for the real thing. I booked a table for three. Yes, I took my dentist along!

Any place that welcomes you with a free glass of wine as you cross their threshold is going to get my vote. The staff were warm, welcoming and contributed greatly to the hotel and restaurant’s ambience. While we awaited the arrival of my beloved, my dentist made short work of the delicious nibbles served with our (free) drinks in the bar.

Wild Sea Bass  - here one minute, gone the next!
Wild Sea Bass – here one minute, gone the next!

The meal exceeded my impossibly high expectations. I got to try nine of Adam’s fantastic dishes – now you understand why I took my dentist. I also learned that my version of Adam’s Pistachio cake was spot on.  I did take a few photographs but they were largely of plates quickly and greedily licked clean. There’s no picture of my starter as I’d already wolfed down the meltingly unctuous pork belly with octopus before getting my iPhone out to snap my main course and dessert.

Pistachio Cake with Artichoke Iceream - heavenly
Pistachio Cake with Artichoke Ice Cream – heavenly

The restaurant was busy but even so I blagged a visit to the kitchen. A haven of tranquility as the chefs calmly cooked and plated up. It was a small, well-ordered kitchen, not that much bigger than mine, with an obviously  happy and well-trained crew. I’ll be going again on my next visit to London, there are dishes still to try on the small, beautifully designed and crafted menu. Meanwhile, I’ll continue to work my way through Adam’s recipes at home.  Of course, don’t just take my word for it, the restaurant has just picked up it’s first (of many) awards.

Bookatable

 

Postscript: Last week-end, a crowd of us got together down on the beach to eat Galette des Rois and other sweet treats – a French tradition in January. I took the edges from the two cakes I’d previously made from Adam’s book out of the freezer and turned them into cake truffles using a recipe in another favourite, much-thumbed cookery book, Momofuku’s Milk Bar.

Melting mouthfulls
Melting mouthful

I mixed the Pistachio cake with a little of my homemade lemon-curd and then coated the small truffle-sized balls in white melted chocolate and milk-crumbs. I mixed the Hazelnut and Burnt Butter cake with some liquid cheesecake and rolled the result in 70% dark chocolate and chocolate crumbs. It was a wonderfully messy job – thank Heavens for disposable latex gloves. They were a BIG hit. A clear case of “waste not, want not.”

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s