(steamed Fish in Parchment Paper) — my version — inspired by chef massimo bottura, my cod en papillote is elevated with home-made: coconut infused asparagus & leek puree; sweet yellow pepper coulis; smoky red pepper coulis; and yogurt cream. "Fish cooked en papillote (which is French for “in paper” and is pronounced ahn-pa-pee-yawt) means to bake fish inside of a pouch made of folded parchment paper.” I cooked my mine with cod, leek, carrots, zucchini, asparagus, seasoned with Herbes de Provence, pink salt, black pepper, butter, and white wine. Yellow and red peper coulis were made from scracth to elevate diferent falvor profiles. "A coulis (/kuːˈliː/ koo-LEE) is a form of thin sauce made from puréed and strained vegetables or fruits. - Wikipedia. My wife made the coconut infused asparagus & leek puree. The coulis, sauces, purees, and plating was inspired by chef Massimo Bottura’s work.

my version — seasoned with za'atar, cumin, minced shallots, coriander, cinnamon, cayenne pepper, clove; and parseley, mint leaves -- served with yogurt raita... "Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, or lamb—mixed with spices or onions.” -- Wikipedia

my version -- sweet chicken or vegan saugage cooked with garlic, shallots, tarragon, thyme, etc.; finished with gochujang (Korean chili paste) tomato sauce and sautéed sweet peppers with parsley... "Italian sausage is often noted for being seasoned with fennel as the primary seasoning. The most common varieties marketed as "Italian sausage" in supermarkets are hot, sweet, and mild. The main difference between hot and mild is the addition of hot red pepper flakes to the spice mix of the former. The difference between mild and sweet is the addition of sweet basil in the latter.” - Wikipedia Served with basmati rice cooked with fig, cashew nuts, peas, sumac, etc.; and root veg stew cooked with harissa, tomato, cumin, balsamic vinegar, garlic, cinnamon, clove, etc.

my version -- stuffed with leftover kefta kebab, egg, cilantro, chives, scallions, garam masala; served with tamarind sauce... "Mughlai paratha is a popular Bengali street food originated from Bangladesh, Kolkata, and West Bengal. It is a paratha enhanced by a stuffing of egg, onions and pepper, and minced meet. Paratha is one word that can make anyone's mouth water. Be it a stuffed paratha or a simple plain paratha. This paratha recipe is mostly enjoyed as a snack and is popular street food recipe. Traditionally, Mughlai Paratha has a stuffing of minced chicken or mutton, on which the layer of egg yolk is applied, and then deep-fried. However, it has also seen many changes over the years and today, several other variations of Mughlai Paratha are available. This paratha recipe clearly denotes the influence of Mughals on the Bengali cuisine.” - Times Food

my version -- my mom's bengali macher chop elevated with panko served with tamarind chutney; aromatic rice; chickpeas cooked with spinach, pach phoran, and mustard oil... My version of maacher chop is more like a croquette. The real maacher chop has an outer casing of potato, stuffed with a separately cooked spicy fish stuffing, then deep fried.

my version -- my mom's egg pudding elevated with caramel candy... Crème caramel (French: [kʁɛm kaʁaˈmɛl]), flan, caramel custard, egg pudding or caramel pudding is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on top. - Wikipedia

my version -- with tomatoes, garlic, chili, paprika, safron, poached lobster, prawns, and grapes and variour raw vegs... "Gazpacho is a cold soup made of raw, blended vegetables. A classic of Spanish and Portuguese cuisine, it originated in the southern regions of the Iberian peninsula specifically Andalusia, Algarve, and Alentejo. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool." -- Wikipedia

my version -- cooked with carrots, tiny potatoes, thyme, basil, tomato, garlic, pepperoncini, saffron, edamame; served with cheese crostini... "The Latin name of langoustines is Nephrops norvegicus, and they’re actually a relative of the lobster, with which we’re all familiar. Langoustines are smaller than lobster, however, growing in size to a maximum of only around 10 inches. Their shells are a light shade of orange and, unlike lobsters’ shells, they don’t change color when they are cooked. The smaller langoustines caught are particularly prized for the sweet meat found in their tails." -- Food Network

my version -- cucumber, mango, and apple seasoned with lime and pink salt -- wrapped in blanched baby bok choy, dressed with balsamic glaze, served with boiled pearl onion... "As a dark, leafy, cruciferous vegetable, bok choy is highly nutritious. It's packed with fiber, vitamins, minerals, and antioxidants."

my version -- shrimp butterflied, marinated in coconut milk and asian spices, then sautéed. cauliflower purée infused with ghee and kafir milk... "A purée is a magical thing. Simple to create and easy to make with any veggies you happen to have on hand, a purée elevates a dinner party but is easy to whip up on any ol’ weeknight. Robust, yet mild enough in flavor to pass the kid test,cauliflower proves particularly conducive to purées. Here, we chop it up, then steam with a little butter and salt. Toss it all in the blender, mix in some lemon juice, and there you have it." -- ChefSteps

my version -- with herb omelette and porata... "A kati roll (sometimes spelt kathi roll; Bengali: কাঠি রোল) is a street-food dish originating from Kolkata, West Bengal. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll." - Wikipedia

my version -- with carrot, radish, and string beans... black cumin infused basmati rice. pickled infused tarka dal (lentil). mango/mixed green salad w/ mirin/saki dressing.