A while back we attended an evening of Indian cooking instruction at our local Volkshochschule. The next installment was last week, and we moved a little further East, culinarily speaking, to Thailand. Given Sarah’s rules about fish (it better be canned tuna or beer-battered cod) and derivative products, I was flying solo on this one. But I brought home a winner of a recipe that met with her approval this evening at home, too.
Last night we had some excellent Thai food at Christina & Rainer‘s house together with Tammy & Matthias and temporary bachelor Alex. Christina’s mom is in town and brought with her all the culinary goodness in use at her restaurant (Tammy & Matthias can vouch for this; Sarah and I have not yet had the pleasure). I had my camera with me but didn’t take a single shot. Some video was recorded though, so we might see some of that later on. Trust me: it was excellent.
And then we got to the desserts.
This is not to say that the desserts were not good — at least I didn’t think so. They were just odd. First round was a scoop of plain vanilla ice cream with a big spoonful of high-quality extra-virgin olive oil sprinkled with fleur de sel. Umm… what? Yeah, seriously, olive oil and hand-harvested sea salt on vanilla ice cream. Try it yourself. The combination — not the flavor — reminded me of a dessert I had at Vitus around the corner from us during the World Cup a couple years ago: 12-year-old balsamic vinegar on fresh strawberries. It was weird, but it worked.
Next up: butter cake with lavender syrup or blueberry sauce. To put it gently: it would appear my passion for the lavender syrup is not shared (except by Sarah, over vanilla ice cream). Alex said, “hey, when you put it on the cake, it tastes a lot better than it smells!” by way of consolation.
Well, I liked it. And the blueberry sauce was just fine — next time I think I’ll cut the honey content back a third (or maybe that Langnese stuff Sarah bought is just extra flavorful?).