Lady Penelope

“Remember that the first thing anyone does is eat with their eyes. Before the diner even takes a single bite, what they see, hear, and smell is what will often entice them to eat---or to partake of some other dish if they have the opportunity. For the ultimate, transcendent food experience, the mind must be engaged on multiple levels.””

— Unknown

“He still believed more people existed in the world who didn’t ask questions”

— Unknown

“However, one might ask why you decided to veer from your usual course and make every element so simple---relatively speaking."Elijah had been anticipating some question like this. "You asked me to show myself on a plate. Sometimes things that appear simple are actually quite complex. And sometimes the most complex-seeming things truly have little substance. On occasion, the ingredients must speak for themselves," he replied, feeling for all the world like whatever happened later, he'd done himself proud.””

— Unknown

“Today I've prepared roasted quail spiced with sumac, coriander, and chili, atop sweet corn cachapas, which, as you see, are griddle cakes made from corn. I've also battered and fried fresh courgette blossoms stuffed with farmer's cheese." Elijah swallowed again. It was a deceptively simple dish. The cachapas were perhaps the least complicated, and possibly something royalty might find rather humble, but his uncle Jonathan had gotten the recipe on a voyage that had put in at a port in Venezuela long ago, and Elijah had perfected it over the years whenever he could get enough sweet corn.Princess Adelaide eyed the dish, as though surprised it didn't look more elaborate. She looked up at him with a quizzical expression.He kept his gaze steady. He'd always thought that food was a great equalizer, for whatever someone's creed or race or religion, every person had to eat to survive. This exhibition seemed to confirm his belief. The Royal Exhibition was showcasing the different cultures and cuisines of over thirty countries, and from what Elijah had seen, everyone was welcome, no matter where they hailed from in the world. Elijah's first instinct had been to make something from his food culture, something that would subtly---or perhaps, not so subtly---say, .””

— Unknown

“Today I've prepared a dish I'm calling 'Sea Bass of Three.' The first is a citrus ceviche with yellow chilies and a hint of preserved lemon, to be eaten with plantain crisps on the left of your plate."Even from her vantage, Penelope could see Elijah had molded the ceviche into a vague fish shape that pointed to the center of the plate."Next, in the center, is a pan-sautéed fillet of sea bass coated in chili de árbol, and paprika potatoes sliced and arranged to resemble fish scales," Elijah continued.Penelope's mouth watered at the sight of the fillet, which looked perfectly crisp and very much resembled a small fish. It again seemed to point to the third and final part of the dish, thanks to the way he'd arranged it all."And for the final phase, you have a sea-bass-and-cod fritter with fresh coriander leaves, serrano chilies, and a pineapple, chili, and lime foam."The queen and the princess nodded and started to eat the ceviche."Will you explain what you've done with the samphire?" Lady Rutland asked, pointing to the green seaweed that resembled very thin asparagus spears."The samphire is meant to symbolize the sea, just as the pineapple foam is meant to suggest sea foam. I sautéed the samphire in a spiced butter," Elijah replied.Penelope grinned from her seat behind the Minstrels' Gallery's open door. He'd almost made it look like the fish (especially the potato-scaled fillet in the center) was still swimming in the sea. From what she could see, he'd dotted the foam in strategic places on the plate, including near the ceviche, so one could take a bite with a plantain crisp and the foam, or try it plain.””

— Unknown

“Princess Adelaide hadn't shown him any particular favor, but she had seemed to enjoy his freshly made pasta colored with squid ink and peppered throughout with clams, mussels, more squid, and roasted fennel. White wine finished the sauce, and he'd topped the entire dish with fried squid tentacles coated in rice flour and lightly dusted with fennel pollen.””

— Unknown

“Elijah had roasted duck confit legs in toasted, ground coriander, cumin, and chili; he'd paired it with a strawberry and pink peppercorn gastrique sauce drizzled overtop and dotted on the platter. He'd baked walnut, ramp, and queso fresco financiers in small round molds and topped each of them with a strawberry flower. He'd colored more of his homemade queso fresco---one of Penelope's recipes---with beet powder, which he'd molded into spheres, dotted with nigella seeds, and topped with strawberry stems to approximate the look of strawberries while adding a creamy element to the dish. To punctuate the strawberry-patch appearance further and add another contrast, he'd scattered pickled half-ripe strawberry cubes, more strawberry blossoms, and tiny, fragrant yellow and red alpine strawberries across the plate. Shards of sumptuous, crispy duck skin finished the plate.””

— Unknown

“Multiple plates full of colorful elements stared back at him. Beet-cured salmon sliced thinly, sitting atop Andean purple potatoes made into a crispy cake, crowned with a tiny salad of arugula, edible flowers, and passion-fruit-pickled shallot rings, which could all be picked up and eaten in one bite, was his nod to both the South American flavors Penelope had been teaching him and his own Jewish traditions. Next he'd created a Lapsang souchong tea-smoked pigeon breast with a tamarind sauce in a flaky, herbed pastry cup (a refined version of one of his pasties), and for dessert, a chili and cinnamon-infused chocolate bon bon filled with a horchata liquid caramel.””

— Unknown

“Elijah had spiced them with thyme, cumin, and mustard seeds in clever proportions so that no one spice overpowered the others. Toasted hazelnuts brought a crunch she hadn't expected, and the dried, tart cherries complemented the slight earthiness from the cumin while bringing the carrots' sweetness to the fore.””

— Unknown