If you’ve been reading this blog, along with the over 1.3 million other wonderful people around the world, you’ll know that I watched a masterful French movie in Tokyo yesterday called Les Saveurs du Palais.
If you’re a foodie or a chef, you’ll definitely enjoy this movie about the experiences of a female chef who once cooked for the French president at the Elysee Palace in Paris.
It’s supposed to be a true story of a lady chef who cooked for the late French President Francois Mitterand.
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NOTHING LOST IN TRANSLATION
I watched Les Sauveurs du Palais in French, with Japanese subtitles. Nevertheless, the French love for food and the universal joys of cooking came across without anything lost in translation.
And since then, which has been approximately 30 hours in a never-endingly eventful Travelife, I’ve been cooking up a storm for my friends in Tokyo.
Nothing complicated as I don’t want to spend hours slaving in the kitchen when every day in Tokyo right now is simply beautiful in terms of the weather.
But so far, I’ve whipped up some pretty good dishes.
Tonight I did the choux farci au saumon, which is a French-style cabbage roll with salmon, as a main course for dinner. This dish was featured in the movie Les Saveurs du Palais, and it certainly got me inspired to do more work in the kitchen.
However, it’s relatively laborious compared to most other dishes I make, so I don’t recommend it as a simple, no-fail dish to serve to friends who suddenly come over for dinner.
But here’s my no-fail simple recipe for a delicious starter of an octopus ceviche, made with fresh octopus from my neighborhood fish store, and basic ingredients I found in my fridge tonight.
But shhhh. Don’t tell my friends that….
What you’ll need:
– Fresh octopus, sliced very thinly, sashimi-style
– Three limes. If you don’t have limes, lemons will do, but not as well
– 1 package of cilantro, preferably organic
– 1 package of cresson, preferably organic
– 1 package of sweet cherry tomatoes, preferably organic
– Any kind of onions, but I use thin green spring onions or shallots
– 1 red chili, finely chopped
– Guerande sea salt and black pepper, and a dash of sugar
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Instructions for my octopus ceviche:
1) Marinate the sliced octopus in lime juice, finely chopped onions and a dash of salt, pepper and sugar for at least two hours in a glass bowl. Cover the bowl and place in the fridge while it’s marinating.
2) In the meantime, finely chop the cilantro and cresson.
3) Quarter the cherry tomatoes. It’s nice to have lots of cherry tomatoes to balance out the sourness of the marinated octopus.
4) When you’re ready to serve this, drain the lime juice from the marinated octopus and mix everything up. Add some finely chopped red pepper — just a very little bit.
5) Spoon the mixture onto beautiful plates and add garnish. Enjoy with a bottle of very cold, dry white wine.
And this is one of my recipes for success, in my never-ending, and never-endingly eventful Travelife.