ArcaMax

My first course at Murano included: Roasted scallops, curried parsnip puree, apple chutney and macadamia nuts. The parsnips taste as sweet as sugar to me now and the light curry really set them off. I had never thought to put roasted macadamia nut bits with roasted scallops. I won’t forget going forward. You’ll see a recipe someday... I’m sure.

Chef Angela Hartnett is in charge at Murano. She’s earned numerous awards including the famed Michelin Star.

For my entrée I chose a high carb dish. I don’t often do this. I tell people I eat potatoes about 4 times a year. They are a very special occasion dish for me. So I ordered the baked potatoe gnocchi, fontina, wild mushrooms and smoked speck.

This was not a big dish. It’s not like Olive Garden where they pile on the pasta. I had about a dozen little pillows of gnocchi and I savored each of them. I took my time eating this dish, swirling the poofs of potatoes around in my mouth. The fontina gave it a gooey texture, the speck added the saltiness and the mushrooms gave it the forest depth-of-flavor. My mouth went nuts!

I got two inspirational ideas from this place for dessert. First of all they do “pressert”. A pre-dessert offering like a palate cleanser. This one was grapefruit and Campari. I don’t like grapefruit or Campari on their own. This combo was really tasty. My husband kept staring at my little container so I gave in to him and let him finish mine. He was overjoyed.

Then I got the idea of little baby biscotti. I love biscotti and don’t often eat them cuz of the sugar. I think I will be able to develop a recipe using almond flour to cut the carbs way back. The little tiny ones were about the size of half of a small finger. Eat a couple of those and you’re satisfied.

So there’s the culinary tour for today. I could come up with more. I lost track of the number of times I ate pate’ or fois gras mousse. We had great views at some places and intimate dinners at others. We even checked out Jamie Oliver’s Italian place in Covent Garden one day for lunch. So that rounds it out. I had one happy birthday. I can tell you that!

For today’s recipe I’m offering up a recipe I designed just before I left. I had my friend Bill Mann in mind when I designed this one. He misses cereal. If he takes the time to make a batch of this, I’ll have his cereal craving covered.

Peanut Butter Craisin Granola

Craving breakfast cereal? Try this instead! Have it with unsweetened coconut milk.

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