12.31.2008
12.30.2008
12.29.2008
what i gave for christmas
knowing that GUY keeps his knives in the drawer with the vegetable peeler and can openers gives me the shivers, it's accident waiting to happen. knife block is a solution but it is a hard thing to find... because you want it to look good (because it's sits on the counter and it's big), free-standing with small footage due to precious counter space, cleanable, expandable and sturdy and safe. i thought it was impossible to find one... i got lucky at cri-cri with the step-by-step knife block by chroma designed by georg draser. it's perfect and GUY was happy.
12.28.2008
spaghetti alla mascarpone caper berry tomato
star ingredients: CAPER BERRIES and CHERRY TOMATOES
in the honor of the beautiful cherry tomatoes and the lovely caper berries purchased at brot und butter, came the spaghetti alla mascarpone caper berry tomato. sounds like a mouth full. the sweetness of the vine ripped cherry tomatoes plus the sour punchy caper berries in addition of the creamy sweetness of mascarpone made this a surprisingly good combination.
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spaghetti alla mascarpone caper berry tomato
250g / 1/2 lb spaghetti
1 TB olive oil
1 small red onion finely chopped
2 cups of cherry tomatoes cut in halves
20 caper berries cut in halves
5 fillets anchovies
1 heaping TB of mascarpone
1 TB flat parsley roughly chopped
1 squeeze of lemon juice
1/3 cup freshly grated pecorino or parmigiano
bring a large pot of water to boil for the spaghetti with 2 pinches of salt. drop the spaghetti into the boiling water and cook according to the package instruction. (drop the pasta in when you are ready to cook the sauce, the timing should be the same). drain.
heat a large saute pan over medium heat, add oil and onion until glossy and soft without coloring.
add the caper berries and anchovies and cook until the anchovies start to break apart.
add the mascarpone and the tomatoes, turn up the heat toss to heat up the tomatoes but not to cook them.
remove from the heat and toss in the drained spaghetti, parsley and parmigiano.
serve immediately on a warm plate.
12.27.2008
HOW TO: essential kitchen tool
people believe, a well equipped kitchen with fancy tools will magically upgrade your cooking skills. in the kitchen of some of the most amazing home cooks, you find none of the fancy stuff and minimal tools. they come up with innovative and creative ways to solve and overcome any inadequacy, these people love cooking above all things and nothing will stop them. here's a list of kitchen essentials for everyday cooking, things you need before other fancy fun stuff. kitchen supply store is the cheap and smart way to go, this is where all chefs shop for all things durable and cheap. there are no extravagant items here... just good old durable all purpose kitchen tools. remember... with the money saved, spend it on shopping for great food for cooking... the total cost for all items below should be less then $320USD/10,000NT.
high-carbon steel blades for a finer edge that's easy to keep sharp and rust-free, non-staining finish that won't react to acidic foods. full tang, meaning they are made of one continuous piece of steel extending from the tip of the blade to the end of the handle.
chopping board
1" thick. high density, color coded for food separation, non-absorbent, non-toxic, non-reactive and durable. no brand, sturdy, with a very very slight tooth to the surface.
can opener
again, something simple straight forward. i had mine for 12 years.
vegetable peeler
i like U shaped peeler. no brand.
stainless steel tong
best thing to cook with, to toss with or even to serve with. nothing fancy, just the good old fashion simple tong. pick one with a good spring. find a no brand cheap good one. no more then $3USD/ 100NT.
salad spinner
i like the muji salad spinner. not fancy, impossible to break, not too expensive. this can also double as vegetable washer. $12USD/ 380NT
3 deep stainless steel bowl
all purpose for mixing, preparing, washing, simmering... 3 sizes. cheap, no brand.
colander
to drain, to wash... stainless steel. cheep. fit inside of the largest stainless bowl above.
mortar and pestle
this can replace pepper grinder... and more. stone or ceramic, look for a heavy duty one. try looking in chinatown.
stainless steel pots
3 qt saucepan, 5 qt pot, 8 qt pot and 12" pan. thick bottom for even heat distribution. durable pan with sturdy handles.
10" nonstick cast aluminum pan
perfect for everyday use. should not spend more then $15USD/ 500NT.
food processor
10 - cup capacity. again, look for sturdy, simple, easy to clean processor. do a little research on this one, online shopping might be the way to go. spend no more then $70USD/ 3,000NT.
slotted spoon, wooden spoon, heat-resistant rubber spatula, ladle and dish towels.
*note: photo shown left to right and top down. the list above is based on western cooking and does not include things you might need if you have an oven.
if you have an oven you will need...
sheet pan
sturdy sheet pan that will fit the size of your oven.
sources
professional kitchen supply stores, ikea (do not buy pots and knives there), muji, and traditional markets.
well, everything else is icing on cake.
12.26.2008
home cooking...comfort food
in winter, we are sun starved, we lost our appetite for exotic adventurous food. we crave, we desire warmth and friendliness, we crave home cooking comfort food, something rich and simple that will warm you from inside out. GUY cooked dinner tonight for jean-marc, farideh and i, risotto di oliva negra con pollo, we were fully satisfied and happy.... thx GUY.-----------------------------------
risotto di oliva negra con pollo
4 - 6 cups of homemade chicken or vegetable stock
4 TB olive oil plus more for dressing
1 large onion finely chopped
2 cloves garlic finely chopped
2 glasses of dry white wine
1/4 cup pitted black olives roughly chopped
salt and freshly ground pink and black pepper to taste
freshly grated parmesan cheese
heat the stock, bring to simmer.
in a separate heavy base pot heat the olive oil, add onion and garlic and fry very slowly for about 10 minutes without coloring. when the onion mixture have softened, add rice and turn up the heat to medium high.
now, lightly cook the rice stirring nonstop with a wooden spoon until the rice start to look glossy and translucent about 2 - 3 minutes. add the wine, and let the liquid bubble away. once the wine is cooked into the rice, add a ladle of hot stock and a pinch of salt. turn down the heat to the lowest and cook slowly. keep adding ladlefuls of stock, stirring nonstop. allowing each ladleful to be absorbed before adding the next. in about 15 - 20 minutes, taste and continue adding the stock until the rice is soft but with a slight bite, al dente. if you run out of stock before the rice is cooked add some boiling water. do not overcook. the risotto should be creamy not thick.
when done, remove from heat and stir in 1/2 cup of parmesan and extra virgin olive and stir briskly, then taste and adjust seasoning.
serve immediately in a warm plate, dress with extra virgin olive oil and thinly sliced chicken breast. sprinkle with freshly ground pink pepper.
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tips for perfect risotto
1. do not brown the onion.
2. toasting the rice before adding the wine prevents the rice from breaking, and seals the starch. the color should be glossy but not brown.
3. it is important to add hot stock.
4. rice al dente, begin tasting the rice about 15 minutes after the first cup of broth is added.
5. focus stirring, gently. do not multi-task while cooking risotto.
6. good heavy base pot.
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12.24.2008
12.22.2008
dress- up party!
end of the year is always the season to party... this looks like to nice party. get happy get dressed up and throw a fabulous party for the fabulous friends.
here's a home-made warm drink that will sure warm up the spirit of the season.
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Mulled Wine
serves 12
2 x bottles of full bodied red wine
1 TB cloves
1/2 tsp black peppercorn
3 oranges, sliced
2 lemon, sliced
6 TB sugar or honey
3 cinnamon sticks
2 tsp of freshly grated ginger
1/2 cup Cointreau or brandy
1 vanilla bean (*optional)
combine all ingredients in a large pot and bring to simmer... DO NOT BOIL.
simmer for 10 - 15 minutes, serve warm/ hot in a nice mug or glass.
please remember, NEVER DRINK AND DRIVE!!!
have a good holiday. cheers!
12.21.2008
100% beefy
christmas time is here...
first christmas in frankfurt, i plunged into the tradition of the locals and visited the frankfurt christmas market. nothing like a elaborate christmas market complete with a giant tree to bring things into spirit. started since 1393, the frankfurt christmas market is one of the most extravagant christmas market in germany. complete with a decadent double decker merry-go-round, countless candy stands, traditional glass ornaments, christmas crafts, all sorts of sausages and food stands,and last but not least the glühwein shacks. after two or maybe three of the glühwein(mulled wine), somehow the craziness of the overpacked market didn't seem to matter too much, and everything was merrier. the frankfurt christmas market is somewhat of a spectacle, to be surround by iconic ginger bread like fachwerkhäuser with gentleman choir in the background, all in combination with the glühwein made the event somehow surreal and dream like. some snow would be nice.
November 26 - December 21
Römerberg, Paulsplatz und Mainkai
12.16.2008
Western Spaghetti
spaghetti al pomodoro a la PES. named #2 of top 10 viral videos of 2008 by the TIME. Congratulations PES! Speaking of spaghetti al pomodoro, here's Mario Batali's, the master of all things Italian, spaghetti al pomodoro.
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Spaghetti al Pomodoro
1 pound or 455g spaghetti
4 TB extra virgin olive oil
4 cloves garlic, peeled and sliced thin
1 tsp hot chili flakes
900g cherry tomatoes (or 3 cups of chopped fresh tomatoes and their juice)
20 leaves fresh basil, chiffonade (cut into fine slivers)
1/2 cup freshly grated pecorino or parmigiano
1. 6 quarts water to boil for the spaghetti with 2TB of salt.
2. heat a large saute pan over medium heat, add the oil and garlic until lightly golden. add chili flakes and the tomatoes, and cook over deium heat, stirring to keep the garlic from cooking any browner until the tomatoes start to burst or deflate, about 5 minutes. remove the pan from the heat and set aside.
3. drop the spaghetti into the boiling water, and cook 1 minute less than the package instruction. drain and toss in the pass with tomatoes; place the pan over high heat and toss to mix well, less then 1 minute.
4. remove the pan from heat, add cheese, then the basil, and toss well to mix. Pour into a heated bow, and serve immediately.
as mario promised... "wow!" will be what you hear before the silence of a happily chowing crew.
thank you mario for all the inspiration!
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about Mario
Mario Batali is one of the most celebrated chef and cook book arthur. He has created a thriving empire and has established himself as a top restauranteur. Together with his partner, Joe Bastinich, he operated seven New York City hotspots.
(adopted via serious eats)
12.12.2008
curried ginger carrot soup with pomegranate
after driving 8350 km from frankfurt all the way into the dunes of sahara merzuga, the crew and the trusty landy all returned safely to our frankfurt base. the food of morocco was great but i really was missing a fresh big salad...
nothing but a simple arugula salad lightly dressed with lemon juice and olive oil. the moroccan diet often consist of heavily sugared tea with pastry or stewed vegetable or meat with white bread. there's much to write about this... and i will post more about the food adventure of morocco. but here is something great i had at Doris' place in marrakech, a curried ginger carrot soup topped with pomegranate.
in frankfurt i tried a different version with cilantro, walnut oil and shavings of a hard cheese (picture above). the ginger really warm up the body that was much needed in the cold dry weather. simple, interesting, satisfying and healthy, the perfect soup dinner of the cold winter day.
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serves 4 - 6
4 medium carrot, chopped
1 large yellow or red onion, chopped
4 large cloves of garlic, smashed and chopped
3 TB peeled chopped fresh ginger
1 TB of curry powder, lightly toasted in a dry pan
1 tsp of cumin, lightly toasted in a dry pan
1/4 - 1/2 tsp of dry chili * adjust to taste
1 bay leaf
4 - 5 cups of homemade chicken or vegetable stock
olive oil for cooking
salt and pepper to taste (*i like to add salt and pepper as i cook, but never too much.)
pour 2 TB of olive oil in a thick bottom soup pot. heat the oil on medium low heat add the cumin, curry, chili, ginger and garlic and cook until fragrant. then add the onion and cook until soften.
add carrots with salt and pepper toss and cook for a few mins and add 1 cup of stock and cover and simmer for 10- 15 mins.
add the rest of the stock and bring to boil add the lentil and bay leaf, cover and simmer on the lowest heat possible for 45 mins to an hour until the lentils are cooked and carrots are very tender. puree with a hand held blender.
serve with hot crusty bread with the topping options below.
topping options
pomegranate / a drizzle of walnut oil with shavings of a hard nutty cheese like parmigiano (shown in photo)/
cilantro with black sesame seed
the ginger and curry in this soup really adds a nice kick that will warm up the body down to the bones.
the face will turn warm and rosy after a big bowl.
ps.. this is also great for people with stuffy nose
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