Cool Hunting Video: Jamie Oliver from Cool Hunting on Vimeo.
Gert De Mangeleer and Joachim Boudens Chefs at restaurant Hertog Jan in Brugge are the new “Cullinary personalities of Belgian Gastronomy” 2012. This was announced sunday 18/11 at Horeca Expo in Ghent.
An expert jury nominated eight candidates. The title goes to a belgian gastronomer who accomplished pioneering work in the past year or contributed in a meritorious way to the culinary industry.
“Gert and Joachim succeeded with Hertog Jan to gather (starting from none) 3 stars in a time span of just seven years. Gert belongs to the 3 youngest 3-star chefs in the world, ” according to organizer Horeca Expo. “Joachim, partner and supervisor, achieved in 2004 the degree of First Sommelier of Belgium and was nominated in 2011 way ahead of the other candidates ”Sommelier of the Year”. The two friends are working on a new project on their farm with an own vision on ecology and their own vegetables.
source: http://www.standaard.be/artikel/detail.aspx?artikelid=DMF20121118_063
Zaru Soba can be served cold with dipping sauce.
RECIPE
It’s boiled and chilled soba (buckwheat noodles) served on a bamboo basket (zaru). It’s served with noodle dipping sauce (mentsuyu) and some toppings. Packages of dried soba noodles are often availabe in Asian grocery stores.
Ingredients ( 4 servings)
- 14 oz. dried soba
- *for dipping sauce
- 1 1/2 cup kombu and katsuobushi (dried bonito flakes) dashi
- 1/4 cup soy sauce
- 1/4 cup mirin
- *for toppings:
- wasabi paste, finely chopped green onion, and so on.
Preparation:
Put mirin in a sauce pan and heat. Add soy sauce and dashi soup stock in the pan and bring to a boil. Stop the heat. Cool the sauce. Boil lots of water in a large pot. Add dried soba noodles in the boiling water, gently stirring noodles with chopsticks. Turn down the heat to medium. Boil soba noodles, following the package instructions. It usually takes a couple minutes to boil soba. If it’s necessary, add a little bit of cold water in the pot to prevent overflowing. Drain and cool the noodles in cold water. Gently wash noodles with hands and drain well. Divide soba among four serving plates or zaru. Divide dipping sauce among four small cups. Put toppings on small plates and serve them on the side of soba.
Hi Guys! We’re so excited to have teamed up with Lilly Pulitzer to recreate some of her amazing recipes. Not only are we recreating them, but we’re adding our own modern twists! First up we have Lilly’s Cranberry-Orange Ginger Ale….yum, right?! We’ve taken this classic cranberry-orange combo and pumped it up by replacing the orange juice with freshly squeezed tangerine juice. We’ve also swapped the ginger ale with cream soda….who doesn’t love a nice, thick cream soda? Finally, we incorporated a very subtle rosemary simple syrup, which helps to cut a bit of the richness in this creamsicle mocktail, it helps the drink maintain the perfect balance of refreshing and sweet. If you please, you can also add a bit of gin into the mix for an extra kick. Enjoy!
So a vegetarian and a gluten-free eater walk into a Dinner Party …
So a Vegetarian and a Gluten-Free Eater Walk into a Dinner Party…
Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/vegetarian-and-gluten-free-din.html#ixzz2CsNssggY
Burgundy, thanks to its inhabitants having an all-consuming devotion to colouring matters (plus a skilled publicity campaign conducted by the mediaeval dukes who ruled the province), has come to be regarded as the epicentre of French and astronomy. Strange then, that the dish that has become such a worldwide flag waver for the region should be a rustic peasant a thing.
The food writer Elizabeth David described Boeuf a la Bourguignonneas “a favourite among those carefully composed slowly cooked dishes which are the domain of French housewives and owner cooks of modest restaurants rather than of professional chefs.”
although Burgundian origin, it is now regarded as a quintessentially French dish, found on the bill of fare in restaurants as far apart as Paris and Marseilles, not to mention bistros from Manchester to Sydney.
In France itself you often find it written down on menus simply as‘Bourguignonne’ and, what’s more, in French butchers shops you’ll often see a slab of meat marked out for its culinary purpose, i.e.‘bourguignonne’ rather than “topside” or “shoulder”.
Simon Hopkinson and Lindsay Bareham have an excellent recipe in their entertaining review of retro cuisine, ‘The Prawn Cocktail Years’. I think it’s out of print but if you do come across a second-hand copy, it’s a joy. Paul Bocuse has a recipe in his maius opus, something you would hardly expect from the arch moderniser.
The first English-language edition of the ‘Larousse Gastronomique’segregates ‘Boeuf Bourguignon’ and ‘Boeuf a la Bourguignonne’. The recipe for the former the mushrooms are omitted. This seems to be the sole difference. The “female version” must be the simplest recipe ever presented, if not exactly the cheapest containing the instructions just “lard the meat and marinate in brandy. Then braise in red wine.”Committing a bottle of cognac plus a bottle of Burgundy to a humble stew would give both my wife and my bank manager palpitations so I feel I’ll never make this version!
Most culinary experts agree that it is de rigueur to incorporate a pig’s trotter or a calf’s foot to yield a nourishing, rib-sticking gravy. At the same time opinions are divided as to whether to marinate the meat or not.