caper berry

kitchen LIVING: mr. deluca

2011-02-17T11:52:00.005+01:00

loft kitchen

giorgio deluca's

HUNGRY EYES: sharon core

2011-01-03T05:53:00.003+01:00

thiebaurds

sharon core

via

***

2010-12-22T05:18:00.000+01:00

happy holidays

i wish to get back to regular posting soon...

HUNGRY EYES: mrs. mill

2010-10-13T17:28:00.003+02:00

i wish you were mine

mrs. mill

hand crafted bird's eye tulip wood and aluminum

france, 1950's

via ready for the house

EAT NOW: apples

2010-10-06T11:31:00.001+02:00

apples apples and more apples

images via life

EAT NOW: funghi porcini

2010-10-05T10:22:00.000+02:00

couple of weeks ago i brought home these beautiful funghi porcini from the erzeugermarkt konstablerwache

didn't know how lucky i was until now

have not been able to find them in such perfect condition since then

this is my first fresh funghi porcini and needless to said it blew my mind.

HUNGRY EYES: caper flower

2010-09-11T11:44:00.004+02:00

caper buds and flower

pisa, italy

kitchen LIVING: thomas demand

2010-09-05T11:09:00.005+02:00

thomas demand

paper and cardboard

mass media fiction and reality

sink, 1997

kitchen, 2004

tavern 3, 2006

more here

camp LANDY

2010-08-27T11:41:00.009+02:00

frankfurt - swiss alps - emilia romagna - tuscany - emilia romagna - frankfurt

lot of things to process...

lovetogothere

coming soon

☺

HUNGRY EYES: o bento

2010-08-26T12:57:00.000+02:00

how fantastic is this!!

bento time

FRANKFURT eat: spaghettieis

2010-08-24T13:38:00.000+02:00

goofy ice cream summer treat

makes me feel like a kid again

spaghettieis

any ice cream cafes

frankfurt, germany

kitchen LIVING: rustic

2010-08-17T12:36:00.005+02:00

small stone house

toscana

italy

images via AT by Andrea Martiradonna

FLORENCE shop: sublime beauty

2010-08-15T19:02:00.011+02:00

The Officina Profumo-Farmaceutica di Santa Maria Novella is one of the world's oldest pharmacies. Founded by Dominician friars shortly after 1221 shortly after arrival in Florence, the pharmacy used medicinal herbs grown in the monastic gardens to make medications and balms for the monk's infirmary. In 1381, they began producing such medicinal preparations as rose water (at the time considered to be an efficacious disinfectant) and a bland tonic to be taken diluted in wine or water to accompany with medicine. In 1612, the Officina was opened to public and had appointed Father Angiolo Marchissi as the head of pharmacy. Many of the essences and scents are still produced according to the formulas developed in the Renaissance.

Today, the Via della Scala complex is a museum and a shop with stunning interior from the 1700s.

To put is shortly, a MUST visit while in Florence.

Nothing like it.

OFFICINA PROFUMO-FARMACEUTICA di SANTA MARIA NOVELLA

Via della Scala, 16

Florence, Italy

+39. (0)55. 216276

monday - saturday 09:30 - 17:30

sunday 10:30 - 18:30

summer hours may apply (check if visiting in July/ August)

HUNGRY EYES: cheese

2010-08-13T19:35:00.005+02:00

formaggino locale

bocco, reggio emilia

italy

HUNGRY EYES: emily keegin

2010-08-10T12:44:00.004+02:00

comfort and newness

tradition and surprise

banal and iconic

emily keegin

homeland

2008 - 2009

FRANKFURT eat: iimori

2010-08-04T08:23:00.000+02:00

japanese french bakery

a little taste of japanese bakery in frankfurt

IIMORI PÂTISSERIE

Braubachstr. 24

60311 Frankfurt am Main

+49 69 977 682 47

monday - friday 09:00 - 19:00

saturday - sunday 10:00 - 19:00

MALLORCA shop: caper flower buds

2010-07-28T09:03:00.001+02:00

caper flower buds

preserved in vinegar. it is essential ingredients in many mallorquin dishes.

perfect accompaniment to pa am oli and trempó (a summer salad).

pickling caper berries and caper flower buds is a traditional activity which has gradually lost its way over the years due to the labour involved.

cultivated in campos, llubí and sineu districts.

we stock up on capers at the llucmajor friday market from the "caper lady".

MALLORCA shop: honey

2010-07-27T10:35:00.000+02:00

mallorquin honey

may or spring honey:

mille fleurs, pale amber colour and rich in vitamins and minerals

november or all saints honey:

collected from the carb tree. very dark and has a tendency to solidify. not as sweet and aromatic as the spring variety.

MALLORCA eat: taberna de la bóveda

2010-07-25T10:57:00.001+02:00

delicious tapas

great spot for a snack with a drink or two

TABERNA de LA BÓVEDA

Paseo Sagrera, 3

Palma de Mallorca

+34.971.72.0026

markt: friday market at llucmajor

2010-07-23T08:13:00.002+02:00

friday market in llucmajor is the "big" market for the residence in the area.

besides the standard vendors this market also attracts the small unique vendors/ farmers from the region.

the friday market is a must for us because this is when our "caper lady" comes.

her marinated capers made me fall in love head over heels with capers.

since then i can't have any others.

we take as many jars as she has to offer (usually only a few) whenever we visit her stand.

besides capers her small stand offers eclectic local, fresh and in season fruits, vegetables and flowers.

to us the this market is timeless...

but somehow the pictures over the last few year tells a different story.

things does change.

slowly over time the more "professional" vendors (less personality offering a full range produce) take over.

slowly the small individual farmers who has the eclectic stands start to disappear.

nothing lasts forever.

as long as the sweet "caper lady" is there,

llucmajor friday market will remains as my favorite market.

and the "caper lady" will always be my favorite vendor.

LLUCMAJOR MARKET

plaça d'espanya, llucmajor, mallorca

every wednesdays, fridays and sundays

+/- 08:00 - 13:00

HUNGRY EYES: caper flowers

2010-07-21T17:00:00.001+02:00

caper flowers

palma, mallorca

MALLORCA walk: jardines de alfàbia

2010-07-19T08:45:00.002+02:00

romantic, lushes and magnificent

jardines de alfàbia

dates back to the 13th century

moorish root

through time and history

the estate slowly incorporating

elements of gothic, renaissance, baroque, rococo and english.

JARDINES de ALFÀBIA

map

+34 971613123

april 1 - october 31

monday - saturday 09:30 - 18:30

november 1 - 30 and january 1 - march 31

monday - friday 09:30 - 17:30 saturdays 09:30 - 13:00

closed: sundays and the month of december

HUNGRY EYES: nadin maria rüfenacht

2010-07-18T08:19:00.000+02:00

maybe i am obsessed

or just a sucker for vanitas

here is another

Nadin Maria Rüfenacht

nature morte 4, heros

2005

nature morte, horsehead with mouse and butterfly

2005

HUNGRY EYES: holger niehaus

2010-07-17T18:48:00.002+02:00

strangely beautiful and gruesome

kind of twin peaks

holger niehaus

more, here, there

HUNGRY EYES: kava gorna

2010-07-15T22:17:00.004+02:00

exotic?

something attracts me about these images

something else with your fruit

kava gorna

photo diary/ work

MALLORCA eat: café colón

2010-07-10T08:46:00.001+02:00

since 1928

town center of llucmajor

just a fantastic place to sit and soak in the sun

our daily must while in mallorca

for a cortado, the best bocadillo, fresh oj, tapas and more

CAFÉ COLÓN

Plaça Espanya, 17,

07620 Llucmajor, Mallorca

España

+34.97.166.0002‎

could use a cortado right about now

i miss café colón

pour of the week: herbes de mallorca

2010-07-09T10:00:00.006+02:00

HERBES de MALLORCA

herbes de mallorca can be traced back to monastery life as many as two hundred years. originally used for healing and medicinal purposed by the friars but it soon turned into a popular drink. herbes is an anisette-flavoured liqueur infused with local plants. such as fennel, pepermint, mint, rosemary, lemon verbena, camomile, lemon balm and orange and/ or lemon. herbes started to be mass produced in the 19th century and in spite of the fact that statutory regulations specified how it was to be made each factory still had its own little secrets. to extract the aromas of the herbs a distillation and/ or masceration process is used. the resultant liquid is transparent and the colour green to amber. given that some of these infusions had a rather bitter taste, sugar began to be added, a habit which was maintained when it came to making the so called 'herbes dulces' or sweet herbes. many familes still maintain the tradition of placing springs of aromatic herbs in a bottle to marinate in anise. the herbs are collected in may and june and the mixture is a highly guarded secret passed down through the generations. to partake of and ofer a home made herbes is a ritual which gives equal pleasure to the host and the guest.

herbes de mallorca comes in three varieties:

herbes dolces (sweet)

herbes mesdclades (medium)

herbes seques (dry)

taken as a digestive,

herbes can be serves cold, at room temperature or on the rock.

HUNGRY EYES: mallorquin

2010-07-08T08:58:00.002+02:00

ancient mallorquin tradition

campesina, mallorca

TOMATES de RAMALLET

the special mallorquin tomatoes especially full of pulp that can be kept for long periods of time hanging in a kitchen, ready for use on a pa amb oli, rubbing across the bread making for a fantastic tomato spread.

pa amb oli. Literally translated as 'bread with oil', this dish is a mallorquin classic which can be served in a variety of ways; with cheese, cold meats, garlic or capers. What is the big deal about pa amb oli? well the big deal is the ingredients! absolutely essential for the creation of an authentic pa amb oli is the mallorquin bread, mallorquin olive oil, and the star of the dish is the 'tomates de ramallet'.

***

HIGOS SECO

(dried figs)

dried figs are also typical of mallorca, used to make varies cakes and dessert. in rural societies figs were a part of everyone's diet, regardless of social class and drying them was a commonplace activity which required delicate treatment and enabled this fruit to be enjoyed all year round. the figs were also an important source of energy for carrying out agricultural tasks. dried figs were used to create recipes as diverse as fig cake (pastís de figa), pa de higo (dried fig and almonds crushed together in the shape of a round cake) or figs marinated with anise and liquor.

photography by markus bassler

SALAD du JOUR: OO feta endive salad

2010-07-07T17:00:00.004+02:00

OO = Oranges and Olives

there was a similar post of sumac orange endive salad

and YES there are sumac, oranges, endives in this as well

but it's so good i just have to post it as a variation

everything is essential and all are just perfect together

but the REAL secret ingredient is pomegranate molasses and sumac

we think this is great with a piece of grilled fish or calamar

hope you give this a try

------------------------------------------------

OO feta endive salad

4 oranges segmented with all it's juice

3 endives julienned

1/2 cup black olives, pitted and roughly chopped

2 red onion mandolined, washed in cold water and spun dry

1 block of feta cheese

dressing:

+/- 1/4 cup extra virgin olive oil

2 - 3 TB white balsamico

+/- 1 TB pomegranate molasses

a small drizzle of lemon extra virgin olive oil (optional)

2 big pinches of sumac

1 pinch of chili flakes

salt and black pepper to taste

in a big bowl add all the endive, oranges, olives and onions.

crumble feta cheese over.

drizzle and sprinkle all the dressing ingredients to the salad.

toss and enjoy!

ZÜRICH eat: restaurant rosso

2010-07-06T20:30:00.004+02:00

industrial warehouse space

beautiful wood burning oven

3 outdoor green terraces

fantastic simple italian fare you crave

RESTAURANT ROSSO

Geroldstrasse 31

Zürich 8005, Switzerland

+41.(0)43.818.22.54

sunday - friday

16:00 - 00:30

accepts reservations after 15:00

ZÜRICH shop: nieves

2010-07-05T09:08:00.003+02:00

small independent publishing house

based in zürich

not your everyday publisher

original, fantastic, small run limited edition books and zines

somehow seeing these independent against the big brother type business

gives me hope

and makes me want to cheer them on

NIEVES

Ankerstrasse 20

8004 Zürich, Switzerland

+41.(0)44.240.04.80

Saturday, from 12:00 - 17:00

or by appointment

HUNGRY EYES: just some nice things

2010-06-25T23:27:00.000+02:00

just some nice things over at wright

mass modern

auction begins

10 july 2010

10:00 cst

HUNGRY EYES: lunch and a siesta

2010-06-22T21:41:00.001+02:00

figs, manchego, quince, salami and olives

under the sun

lunch and a siesta

llucmajor, mallorca

kitchen LIVING: cuina mallorquina

2010-06-20T10:53:00.000+02:00

the original

cuina mallorquina

EAT NOW: cherries

2010-06-19T09:49:00.002+02:00

3 weeks late.

cherries season begins now!

ockstadt, germany

black cherry preserves

winter cherries

garden cherries

pour of the week: lillet

2010-06-18T11:13:00.000+02:00

lillet, french aperitif.

served chilled over ice.

summer sun of south of france in a glass.

thx farah for sharing a GOOD drink tip!

marinated spargel

2010-06-17T09:24:00.000+02:00

due to the strange cold and wet spring in germany

spargel harvest was delayed and reduced

spargel harvest is 1/3 of last year's

as the season is coming to an end

the weather finally warmer and spargel is now available to all

(at a fare price)

eager and happy i took 2 kilo home from the market

marinated spargel

tangy juicy and refreshing

love to eat more

--------------------------------

marinated spargel

1 kg spargel/ white asparagus

2 TB of shallot or red onion minced

2 TB of or combination of sherry vinegar, white balsamico, or red balsamico or lemon juice

1 TB dijon mustard

3 TB vegetable or sunflower oil

salt and pepper to taste

wash, peel and trim the spargel.

cut the stems in half.

reserve the spargel peels and ends for spargel later use (stock for spargel risotto).

bring a small pot of water to boil. (just enough water to cover the spargel).

blanch the spargel for 3 - 4 minutes, still al-dente.

reserve the cooking liquid for later use.

(make sure to plunge the cooked spargel in ice water to stop the cooking).

mix the shallot, vinegar, oil, salt and pepper in a small jar.

close the lid and shake until the mixture has emulsified.

in a container spread the spargel pure the dressing over and leave in the fridge over night.

enjoy!

spargel stock

2010-06-17T09:01:00.000+02:00

spargel is precious especially this year since there's not much of it.

nothing goes to waste.

reserve the spargel peels and trimmed ends for stock.

simmer in just enough water to cover for 10 minutes and let it steep for another 10.

drain and squeeze the remaining liquid out of the skin.

return the liquid back boil and reduce the liquid in half.

set aside for spargel soup or spargel risotto!

markt: plaça d'espanya

2010-06-16T16:47:00.008+02:00

market today

plaça d'espanya, llucmajor, mallorca

every wednesdays, fridays and sundays

+/- 08:00 - 13:00

looking forward to the big market this friday

happy to be back to mallorca

photos by lovetogothere

pour of the week: maibowle

2010-06-15T23:41:00.012+02:00

is maibowle (may wine) german's answer to sangria?

fragrant, pink and festive maibowle is certainly happy summer drink.

since woodroff is in season around may/ early june, maibowle got the name of may wine (or may wine in a bowl)

woodruff or waldmeister is a sweet aromatic herb that is used to steep in white wine.

serve chilled with chopped strawberries then top it off with sparkling wine.

note: woodruff is slightly toxic high doses can cause headaches and possibly vertigo.

----------------------

maibowle

a small bundle of woodruff, washed and dried

1 bottle of inexpensive dry white wine

1 bottle of inexpensive sparkling wine

1/2 cup of gin (optional)

1 cup of chopped strawberries

steep the woodruff in white wine, gin and strawberries for 2 - 3 hours in a cool place or fridge.

since woodruff is slightly toxic DO NOT leave the herbs in the white wine for more then 3 hours.

high dosage can cause headaches and possibly vertigo.

remove the woodruff, chill the mixture.

to serve, pour in glasses and top each glass off with sparkling wine.

enjoy!

HOW TO: open wine bottle with a shoe

2010-06-09T21:38:00.006+02:00

will have to give this a try.

via sublime things

HUNGRY EYES: andreas gursky

2010-06-08T17:39:00.003+02:00

white asparagus farming in beelitz, germany

beelitz, 2007

andreas gursky

HUNGRY EYES: easy like that

2010-06-07T18:23:00.000+02:00

white asparagus with ham

the german way

frankfurt, germany

soba with spargel

2010-06-06T13:08:00.004+02:00

why not?

spargel with soba.

light and refreshing.

also great with tamagoyaki.

----------------------------

spargel with soba

serves 2 - 3

6 spargel

1 package of soba noodle (250g)

3 TB grated daikon

2 tsp grated ginger

+/- 500 ml mentsuyu sauce (ready-made or home-made*)

lightly blanch the spargel.

cook the soba according to the package.

wash the cooked soba in cold running water until cooled.

serve with grated daikon and ginger, finely chopped green onion and mentsuyu sauce for dipping.

*mentsuyu suace

700ml

(adopted from harumi's book)

1 cup soy sauce

1 cup mirin

2 cups water

40g bonito flakes

put the soy sauce, mirin and water in a sauce pan.

bring to boil, turn the heat off add the bonito flake and let it sit for 15 minutes.

leave to cool before serving.

spargel peeling

2010-06-04T06:14:00.002+02:00

so what is the best peeler for peeling spargel/ asparagus?

according to wolfgang reuter, chef and owner of reuter holzappel, he prefers peeler # 2.

"takes just the right amount of skin off." he explained.

"peeler #1 is for housewives."

"peeler #2 is just... "he didn't finish his sentence, i think he did not want to be rude.

"peeler #4 is just expansive."

ulrike, the sommelier and wife of wolfgang, voted for peeler #2 - the housewife peeler.

"i am a housewife." she said.

personally i love peeler #1 and 2.

** remember to save the peels to poach the spargel with. reserve the liquid for spargel stock for risotto and soup making.

PFALZ eat: reuters holzapple

2010-06-03T08:34:00.000+02:00

spargel the german way

tangy hollandaise sauce over perfectly poached spargel with ham and potato

reuters holzapple

hauptstraße 11

76889 pleisweiler - oberhofen

germany

+49 63 46 4245

tuesday - sunday 17:00 - 23:00

additional hours

sunday and holidays 12:00 - 15:00

reservation a must

kitchen LIVING: holiday

2010-06-02T13:20:00.005+02:00

that sink that dish rack the broom the light the bananas the floor that faucet

i can just imagine the rest

the smell of sun and ocean with the sound of ice in my gin tonic

need this soon!

tom scheerer's bahamas salt box via remodelista

HUNGRY EYES: w/o feet

2010-06-01T18:54:00.000+02:00

fulton fish market

baron wells

via feasting never stops

HUNGRY EYES: simple comfort

2010-05-31T11:12:00.001+02:00

soy sauce sunny side up over rice

simple vegetables

home, frankfurt, germany

teriyaki chicken

2010-05-30T08:33:00.000+02:00

all these bottled of single use pre-made sauces and dressing bothers me.

i could never finish them,

they just sit there and stares at me wondering when am i ever going to use them.

plus they take up too much precious kitchen counter and fridge.

even trying to keep it minimal i find myself with 8 types of vinegars.

i guess what i am trying to say is, make your own sauce and dressing!

it's a lot better since you can control the quality of ingredients.

teriyaki sauce is pretty easy to make.

why buy a bottle when you already have all the ingredients in the kitchen?

it is great with pork, beef, chicken and salmon.

great with salad and a bowl of steaming rice.

again, thx harumi for the wonderful japanese home cooking recipes!

------------------------------------------------

teriyaki chicken

serves 2

2 chicken boneless chicken breast or thigh with skin on

salt and pepper

1/2 TB sunflower oil

2 TB teriyaki sauce (see below)

mustard

lightly season the chicken with salt and pepper.

heat the oil in a nonstick pan over medium heat, brown both sides of the chicken.

cook until the chicken is cooked through.

add the teriyaki sauce and continue to cook until it has glazed and coat the chicken.

Remove the pan from the heat, slice and serve with mustard on the side.

pour any remaining sauce from the pan onto the chicken.

great with a crisp green salad and a bowl of rice.

teriyaki sauce

1 cup mirin

1/2 cup soy sauce

1 TB sugar

in a small pan, heat the mirin over low heat for 1 - 2 minutes.

then add soy sauce and sugar and simmer for another 1 - 2 minutes.

store the teriyaki sauce in a cleaned jar.

SALAD du JOUR: strawberry bacon salad

2010-05-29T08:55:00.004+02:00

freshly grounded course black pepper with strawberry drizzle with balsamic

with

fresh herbs and greens

top it all off

with sweet crunchy almond crisp and savory smoky bacon

a decadent strawberry season salad

------------------------------------

strawberry bacon salad

serves 4 as sides

+/- 300 g strawberries, washed and sliced*

+/- 120g of speck/ bacon chunks

4 TB sugar

1/3 cup of almond slivers, toasted

3 big handful of salad greens (mixtures), washed and dried

1/3 cup of basil leaves, picked, washed and dried

a small handful of mix herbs such as cilantro, flat leaf parsley (optional)

1 medium red onion, thinly sliced with mandolin slicer

3 TB balsamic

a small drizzle aged balsamico (optional)

3 TB extra virgin olive oil

lots and lots of freshly grounded black pepper

salt to taste

melt the sugar in a nonstick pan over medium low heat

once the sugar has melt add the almond slivers

coat the almond with sugar

careful not to burn the sugar

pour the mixture onto a piece of wax paper

make a thin layer

set aside and let cool

cut the bacon/ speck into chunks

pan fry the speck until crisp over medium heat

drain the oil using paper towel or paper egg crate

prepare the salad mixture, tear the salad into bit size pieces

toss together with basil and herbs

sprinkle the thinly sliced red onion over the mixture

then the strawberry slices

top with bacon

crumble the almond crisp over the salad

grind lots of black pepper over

add salt to taste

drizzle with balsamic and olive oil

to finish it off with a light drizzle of aged balsamico if using

enjoy!

*if the strawberry if not sweet as you expected, slice them ahead of time and toss with juice of 1/2 lemon and a big pinch of sugar. let it sit and marinade for 15 - 30 minutes before using.

wood ear feast

2010-05-28T06:40:00.001+02:00

wood ear mushroom (木耳) is great for lowering cholesterol

i just love them for the texture

here's an easy way to enjoy wood ear mushrooms

we call it wood ear feast because i don't really like the phrase stir fry...

this type of cooking is a typical chinese home cooking

ingredients are flexible

---------------------------------

wood ear feast

a handful of wood ear mushroom, soaked and washed, roughly chopped into large pieces

1 medium carrot, thick match-sticked

2 stalks celery, thick match-sticked

1/2 cup celery leaves roughly chopped

bamboo (about the same amount as the carrot, cut in the same size)

3 cm knob of ginger, peeled and julienned

2 cloves garlic, peeled and sliced

2 - 3 TB sunflower oil

2 TB soy sauce

2 TB black vinegar

1 TB xiaoxing rice wine

a large pinch sugar

salt and red chili flake to taste

a good drizzle of sesame oil

a large pinch toasted black sesame

set a frying pan over medium heat with oil

fry the ginger, garlic and a small pinch of dry red chili for a few seconds

add carrot and celery and stir fry for a minute or so

add bamboo and wood ear mushrooms

add soy sauce, vinegar, rice wine, 2 TB water, pinch of salt and sugar and

let it cook for a couple of minutes until the vegetables are done

drizzle sesame oil and toss in the pan for a few seconds and remove off the heat

plate and sprinkle chopped celery leaves and black sesame before serving

serve alone or accompany with other dishes with rice

SALAD du JOUR: arugula salad

2010-05-27T18:17:00.003+02:00

fresh arugula salad

reminds me of lil' frankie's pizza ny

can't get tired of it

simple and pure

arugula + lots of parmigiano shavings + lemon juice + aged balsamico + extra virgin olive oil

+ salt and fresh grounded black pepper

HUNGRY EYES: hot dog

2010-05-27T17:52:00.004+02:00

clay weiner

i couldn't resist

here's some hot dog info from the book

a visual history of cookery

HOT DOG ETIQUETTE

everyday guidance for eating america's sacred food,

national hot dog and sausage council, american meat institute

DON'T... put hotdog toppings between the hot dog and the bun. always 'dress the dog", not the bun. condiments should be applied in the following order: wet condiments like mustard and chili are applied first, followed by chunky condiments like relish, onions and sauerkraut, follow by shredded cheese, followed by spices, like celery salt or pepper

DON'T... use a cloth napkin to wipe your mouth when eating a hot dog. paper is always preferable.

DO... eat hot dogs on buns with your hands. utensils should not touch hot dogs on buns.

DO... use paper plates to serve hot dogs. everyday dishes are acceptable; china is a no-no.

DON'T... take more than five bites to finish a hot dog. for foot-long wiener, even bites are acceptable.

DON'T... use ketchup on your hot dog after the age of 18. mustard, relish, onions, cheese and chili are acceptable.

DON'T... send a thank you note following a hot dog barbecue. it would not be in keeping with the unpretentious nature of hot dogs.

DON'T... bring wine to a hot dog barbecue. beer, soda, lemonade and iced tea are preferable.

DON'T... ever think there is a wrong time to serve hot dogs.

kitchen LIVING: eggleston

2010-05-26T09:31:00.000+02:00

untitled

st. simons island, georgia

william eggleston

ZÜRICH walk: spring green

2010-05-25T19:18:00.007+02:00

growth in spring is an amazing sight

zürich, switzerland

HUNGRY EYES: stephen shore

2010-05-24T07:31:00.001+02:00

stephen shore

on the road

american vernacular

BARCELONA pour: gimlet

2010-05-21T07:50:00.002+02:00

traditional 1950's style cocktail bar

don draper type of place

gimlet

rec 24

el born

barcelona, spain

20:00 - 03:00

BARCELONA pour: la vinya del senyor

2010-05-19T20:16:00.005+02:00

fantastic selection of wines by the glass

caution: time can easily slip away here

La Vinya del Senyor

plaça de santa maria, 5

el born/ la ribera

barcelona, spain

+34 933 103 379

monday - thursday 12:00 - 01:00

friday - saturday 12:00 - 02:00

sunday 12:00 - 24:00

kitchen LIVING: casa eduardo prieto lopez

2010-05-19T12:40:00.005+02:00

beautiful end-grain table

casa eduardo prieto lopez

luis barragán

see the amazing casa luis barragán

here

BERLIN shop: r.s.v.p.

2010-05-17T12:57:00.004+02:00

favorite stop in berlin

R.S.V.P.

Papier in Mitte

Mulackstrasse 14

10119 Berlin-Mitte

+49.30.28094644

Mon - Sat 12.00-19.00

BERLIN walk: boros bunker

2010-05-17T12:41:00.004+02:00

there's nothing else like this

boros bunker

berlin-mitte

by appointment only

FRANKFURT walk: liebieghaus

2010-05-16T12:46:00.004+02:00

5000 years of sculpture from ancient egypt to neoclassicism

LIEBIEGHAUS

Schaumainkai 71

60596 Frankfurt am Main

+49-69-650049-0

Tuesday, Friday to Sunday 10 am to 6 pm

Wednesday and Thursday 10 am to 9 pm

Closed Mondays

here for exhibition time

images by lovetogother

HUNGRY EYES: sushi

2010-05-15T09:49:00.001+02:00

soya fish tank

by lovetogothere

pari pari style chicken

2010-05-14T08:43:00.001+02:00

i wish i have better pictures...

because this is such a wonderful, easy to prepare, delicious way to cook chicken

the images really don't do justice of how amazing this pari pari chicken tasted

best to serve with a bowl of steaming rice and some vegetables

thank you harumi for creating all these effortless japanese recipes

this book is more often in the kitchen then on the shelve

one question. why pari pari?

----------------------------------------

pari pari style chicken

serves 2 as main

2 chicken thigh on the bone with skin on

1 TB xiaoxing rice wine or dry sherry

1 TB soy sauce

1/2 TB sesame oil

1 tsp freshly grated garlic

pepper

2 TB sesame oil for brushing on the chicken skin

worcestershire sauce for dipping - optional

de-bone the chicken thighs with a very sharp knife. lightly score the chicken skin.

mix together the xiaoxing wine, soy sauce, sesame oil, garlic and pepper

marinate the chicken in it for min 15 minutes in room temperature or longer

preheat the oven to 220C

line a baking tray with foil and place the chicken skin side up

bake for 20 minutes

remove from the oven and brush with sesame oil on the skin

return to the oven and continue cooking for about 10 minutes more until the skin is crispy

remove from the oven

while hot, cut the chicken into smaller pieces

arrange on plate and serve with worcestershire sauce if desired

more harumi

pulpo tomato parsley salad

HUNGRY EYES: left overs

2010-05-13T20:10:00.005+02:00

left overs

exploration of intimacy as the homely and the beautiful

laura letinsky

HUNGRY EYES: mr. penn

2010-05-09T09:06:00.001+02:00

classical elegance and cool minimalist

splendid isolation

irving penn

1917 - 2009

HUNGRY EYES: lightscape

2010-05-08T10:29:00.002+02:00

creases and folds

porcelain origami

lightscape

ruth guvich for nymphenburg

28-piece set

HUNGRY EYES: krista van der niet

2010-05-07T09:49:00.000+02:00

bold aesthetic and re-assuring humor

krista van der niet

SALAD du JOUR: tabbouleh

2010-05-06T08:48:00.000+02:00

if chopping is your thing

you would love this tabbouleh salad

chop chop chop chop and chop chop

everything finely chopped

the result is magical

best tabbouleh salad ever

or maybe i just think it's great because i chopped for over an hour.

i want to eat this again with grilled shrimp.

great fresh tasting salad for summer BBQ.

---------------------------------

tabbouleh salad

serves 20 as side

1-1/2 cups couscous, prepare according to the box

3 cups packed finely chopped parsley

2 cup packed finely chopped mint

12 - 15 spring onions, finely chopped (including the green)

8 TB lemon juice (or more to taste)

2 lemon zest

4 large tomatoes

2 cucumbers (+/- 10 cm long), seeded and finely chopped

6 - 8 TB extra virgin olive oil

salt and pepper to taste

prepare the couscous and let cool.

fluff the couscous with a fork.

pick the leaves of parsley and mint, wash and dry the herbs.

then finely chop them.

make sure the herbs are dried thoroughly and use a very sharp knife when chopping to avoid bruising the herbs.

remove the skin of the tomatoes

halve the tomatoes and dig out the seeds and the juice.

chop them finely.

cut the cucumber in half length wise, seed the cucumber is necessary.

finely chop them.

toss the parsley, couscous, spring onion, lemon juice and zest with a pinch of salt.

set aside. the salad could be prepared up to this point and let it sit in the fridge.

before serving

toss in the finely chopped tomato, cucumber and mint.

dress with olive oil

salt and pepper to taste.

more BBQ ideas:

fresh pineapple chutney

black sesame sugar snap peas

HUNGRY EYES: grilling

2010-05-06T08:40:00.001+02:00

merguez on the grill, zürich, switzerland

opening night at the fondation gutzwiller

for der kanzlerbungalow by ingmar kurth

merguez with tabbouleh salad and fresh pineapple chutney

fresh pineapple chutney

2010-05-05T08:44:00.005+02:00

i came across this recipe in the book

the food of india

quick and simple fresh pineapple chutney

great with meats or seafood, especially if they are grilled

the acidity of the pineapple cuts through to make a refreshing contrast

make this for the next garden barbeque

-----------------------------------------------------

pineapple chutney

2 small or 1 large pineapple, slightly green

1 tsp salt

1 med red onion, thinly sliced into 1/2 rings**

4 red chillies, seeded and finely chopped

4 garlic large clove, finely chopped

2 TB ginger juice

1/4 cup confectioners' sugar or 3 TB sugar to taste

*peel the pineapple by cutting down the outsides in strips.

remove any remaining eyes, then slice the pineapple lengthwise

and remove the tough center core.

rub the pineapple with salt and leave to sit for a few minutes in a colander to draw out some of the juices.

rinse, then chop into small chunks.

dry the pineapple pieces before mixing.

toss all the ingredients together in a bowl.

taste test.

chill in the fridge for an hour before serving.

notes:

**use a mandoline to slice the onion paper thin

don't be scare of the amount of garlic the recipe calls for, it's not as garlicky as you think

*here how to cut a pineapple

*how to cut a pineapple like a thai

HOW TO: juice ginger

2010-05-05T08:43:00.002+02:00

this is one of those instance i wish i own a juicer

here's another instance

i also realized how much i miss the young juicy ginger available in taiwan

but

in this case i have to do the best i can do to obtain juice out of the ginger available here

so try to look for a piece of ginger that is not as old and dry

by force, it is possible to get ginger juice.

ginger juice is great with apple juice, flavor enhancer, milk and yogurt...

--------------------

ginger juice

big piece of ginger (try to find ginger that is not as dry as a prune)

method 1:

peel and cut the ginger into chunks.

wrap it in a thin cloth or muslin, pound the ginger pieces withe the

back of a knife.

twist it up tightly and squeeze out the juice

method 2:

peel the ginger and gate with a fine grater into a bowl.

put the ginger into a piece of muslin, twist and squeeze.

method 3:

peel the ginger and cut into chunks.

pound the ginger in a pestle and mortar.

put the ginger into a piece of muslin, twit and squeeze.

related recipe: pineapple chutney

FRANKFURT shop: Apfelwein

2010-05-04T09:21:00.000+02:00

finally a nice little apple wine shop in frankfurt

makes me smile

looking forward to a great summer

Jens Becker

Apfelwein Handlung

Bornheimer Landstraße 18

Frankfurt M, Germany, 60316

0176 35 42 42 35

monday - friday 14:00 - 20:00

saturday 11:00 - 16:00

kitchen LIVING: outline

2010-05-04T01:13:00.000+02:00

prenninger küche

2002

wire sculpture, floor space 2 x 3 m, hight 2,4 m

fritz panzer

HUNGRY EYES: fading vulgarity

2010-05-03T09:40:00.002+02:00

t-bone steak billboard

fading vulgarity

mythical mundaneness

william eggleston

from the series Dust Bells vol. 1

dye transfer prints

1965 - 1974

more: jack and coke

slow oven roasted asparagus

2010-05-02T08:28:00.004+02:00

asparagus

i've had them sauteed, steamed, grilled, broiled, roasted even deep-fried

but never i had them slow roasted in paper packets

in the new york times dining section

melissa suggested the slow-cooking asparagus in paper packets

the recipe, from paula wolfert's "the slow mediterranean kitchen"

involved baking the asparagus in a parchment-paper packet

on very low heat for about 90 minutes

i was sold immediately

had to give it a try

like she promised it was crisp, tender and flavorful

and almost no mess to clean up

-------------------------------------------------------

slow oven roasted asparagus

+/- 600 g or 1 bundle of asparagus, trimmed

a handful of dry shiitake or 200 g of fresh shiitake or morels

4 - 6 pieces of speck or bacon or prosciutto

2 TB olive oil

salt and pepper to taste

preheat the oven to 100C

if using dry shiitake, soak them in hot water for 30 minutes.

drain (save the liquid for future use) and thinly slice the shiitake.

if using bacon or speck, pan fry the them until crisp.

drain on paper towel.

line a baking parchment paper (twice as long as the asparagus)

lay asparagus in a pile in center

scatter mushrooms and speck (or others) on top

drizzle olive oil and season with salt and pepper

toss and coat evenly.

fold parchment

enclosing the vegetables and tie the packet with strings.

transfer to oven and bake for 90 minutes.

enjoy the slow roasted asparagus in paper packet.

serve with rice, couscous or chicken or scallops.

great as main or side.

*note

try different roasting partners in the packets.

balsamic, soy sauce & butter

lemon zest & butter served with parmigiano

creamed miso butter & sherry vinegar served with poached egg

just with a drizzle of fantastic olive oil and salt and pepper

(will try this same roasting method for the spagel next week.)

HUNGRY EYES: a bunch

2010-05-02T07:25:00.002+02:00

maybe manet was a fan of the white asparagus (spargel)

a bunch of asparagus

1880

oil on canvas

édouard manet

SOUSSE walk: medina

2010-05-01T07:34:00.004+02:00

sousse, tunisia

HUNGRY EYES: vegetables

2010-04-30T15:44:00.007+02:00

love the artichoke

vegetables

scholten and baijings

thai chili vinegar

2010-04-30T08:19:00.001+02:00

marinated chilies in vinegar or prik dong is an essential thai table condiment

but this delicious mixture does not limit itself to thai dishes

it is also perfect with chinese, vietnamese, thai, malaysian dishes

fantastic over jean-georges's ginger fried rice

perfect with noodle dishes, dipping for dumplings or a little drizzle on bánh mì

a good thing to have in the fridge

a little spoonful adds a real sour spicy zing that fulfills that desire for intensity

-------------------------------------------

chili vinegar

sterilized glass jar +/- 10 oz

+/- 2 handfuls of thai chilies* (enough to pack the jar)

rice vinegar

1 big pinch of sugar for an 8 oz jar

a small pinch of salt

fill the prepared jar 1/4 full with rice vinegar and the sugar and salt.

close the lid the shake the jar.

let the mixture sit while preparing the chillies.

clean the chilies *** and slice in thin rounds.

(see chili safety below)****

fill the sliced chillies into the jar.

top the jar with more vinegar.

close the lid and let it sit in cool dark place or the fridge for at least 3 days before using it.

keep in the fridge up to 4 months.

* thai chili variety

general rules for thai chillies.

smaller the spicier

medium size red and green chilies (prik chi fa) milder in taste. the green ones has a fresher greener taste.

orange chili (prik leung) bright color, fragrant and milder in taste.

the small red and green chilies (prik khee nuu suan or bird's eye) are extremely spicy. must handle with care.

** chili storage

store in a sealed bag in the refrigerator

or freeze for later use.

make sure the chillies are dry before storing them.

*** chili cleaning

best way to clean it is to wipe it with a slightly damp cloth

wet chilli will rot quickly

**** chili safety

if working with a large amount of chillies wear surgeon gloves for protection.

the heat from the chillies may burn the fingers.

to remove the burn soak the burning fingers in alcohol for a few minutes (strong type).

jean-georges's garlic ginger fried rice

2010-04-29T08:29:00.004+02:00

ever since i watched the minimalist's video on jean-georges's ginger fried rice

i couldn't get it out of my head

maybe because i am so addicted to the ginger butter steak

crispy ginger seems to be one of jean-georges's kitchen trick

as promised the garlic ginger fried rice is simple and full of flavor

too good not to share this

there's a slight adjustments to mark's recipe

pick up a big knob of ginger and leek soon

must give this a try

--------------------------------

jean-georges's garlic ginger fried rice

serves 2

1/4 cup peanut oil

3 TB minced garlic

3 TB minced ginger

salt/ fish sauce (optional)

4 cups thinly sliced leeks, white and light green parts

3 cups day- old rice (2/3 jasmine 1/3 sushi rice) at room temperature

2 large eggs

drizzle of sesame oil

drizzle of GOOD soy sauce (a little more than the sesame oil)

in a skillet, heat the oil over medium heat. add garlic and ginger and cook stirring occasionally until golden crisp.

removed with a slotted spoon. transfer to a paper egg crate or paper towels to drain and salt lightly.

drain the oil in a paper towel lined fine mesh sieve,

wipe the pan clean.

reheat the same skillet over medium-low heat.

add the drained oil back into the skillet and cook the leek for until slightly welted, about 5 minutes.

lightly season with salt.

raise the heat to medium and add the rice.

cook, stir well, until heated and the rice grains are coated with oil.

add a dash of fish sauce to taste.

in a nonstick skillet, over hight heat, add oil and fry the eggs crispy sunny-side-up.

divide the rice among 2 bowls or plates.

top each portion with a crispy fried egg and drizzle over sesame oil and soy sauce.

sprinkle crisped garlic and ginger over.

serve with thai chili vinegar.

HUNGRY EYES: justine reyes

2010-04-28T13:49:00.003+02:00

vanitas

justine reyes

ZÜRICH pour: kronenhalle bar

2010-04-25T21:21:00.007+02:00

kronenhalle bar

since 1965

Rämistrasse 4, CH-8001

Zürich, Switzerland

+41 44 262 99 11

the history

kitchen LIVING: fisherman's

2010-04-24T11:17:00.002+02:00

fisherman house

2000

found via atelier

markt: Spring Erzeugermarkt Konstablerwache

2010-04-23T16:55:00.010+02:00

spring is an exciting time for the market

everybody rushing to get the first batch of spagel

erzeugermarkt konstablerwache

frankfurt farmers' market

located at konstablerwache, major transport hub

thurs 10:00 - 20:00

sat 08:00 - 16:00

kitchen LIVING: green

2010-04-22T07:03:00.001+02:00

green indoor

rhubarb compote with yogurt

2010-04-21T11:44:00.008+02:00

a simple way to enjoy rhubarb

start to finish in 6 minutes

beautiful pink rhubarb compote

try it with yogurt, ice cream, or cakes

tips:

look for rhubarb without bruises and blemish

trim off any leaves

if fibrous, peel the fibers off like celery

-------------------------------------

rhubarb compote with yogurt

serves 2

1 stalk of rhubarb slice into 1 cm pieces

2 TB sugar

1/2 cinnamon stick

2 TB water

yogurt

in a small sauce pan simmer the sugar, cinnamon stick and water over low heat for a few minutes.

add the rhubarb and continue to cook for another 2 -3 minutes until the rhubarb soften.

do not stir too much and do not over cook.

let the rhubarb compote cool.

serve with yogurt.

EAT NOW: rhubarb

2010-04-21T11:09:00.000+02:00

rhubarb, frankfurt, germany

BOOK COOKING: ginger butter steak

2010-04-20T12:01:00.005+02:00

from one of my most tattered and stained cookbook

simple to spectacular

by jean-georges vongerichten and mark bittman

my "go-to" dinner for the expected guest

the ginger butter soy sauce makes

simple & spectacular

did i mention it is super fast?

-----------------------------

ginger butter steak

serves 4

4 steaks +/- 300 g about/ +/- 2.5 cm thick

(rib eye, sirloin, rump steak)

3 TB butter

4 TB minced ginger

2 TB soy sauce

2 TB water

preheat a large heavy skillet over medium- high heat until smoking hot.

add the steaks and cook until nicely browned on both sides, about 1 - 2 minutes per side.

remove the skillet from the heat and transfer the steaks to a plate.

when the skillet has cooled slightly, return it to the stove over medium heat.

add the butter, once melts add the ginger.

about 20 - 30 seconds later add the soy sauce and water.

stir to blend and return the steaks to the skillet along with any accumulated juice.

over medium heat, cook the steak for about 4 minutes more, turning 3 to 4 times.

if the pan threatens to dry out entirely, add another couple TB of water.

at this point the steak should be medium rare.

serve with pan juice and fried ginger bits.

perfect with a simple vinaigrette salad.

SALAD du JOUR: sumac orange endive salad

2010-04-19T17:16:00.010+02:00

i have orange on my mind

maybe it's the sousse market orange image that got stuck in my head

or was it the yasumura's basket of oranges

we had to ran out and fetch a few of them for lunch

orange, endive, fennel with sumac

perfect complements

thank you GUY for making this fantastic salad

----------------------------------------

orange fennel endive salad

serves 2 for lunch

2 oranges sectioned

1 red onion thinly sliced

1 small fennel thinly sliced

2 endive

2 fresh paprika peppers or 1/2 red bell pepper thin slivers

3 - 4 branches of flat leave parsley washed and picked

1 package of mackerel packed in olive oil (optional)

a handful of toasted walnut

spoonful of toasted sesame seed

a drizzle of extra virgin olive oil

a drizzle of white balsamic

tiny dash of soy sauce

big pinch of sumac

salt and pepper to taste

arrange the salad in the order of the list.

toss and serve.

*roasted chicken instead of mackerel could be great as well.

markt: Sousse Market

2010-04-18T19:59:00.009+02:00

sousse market

tunisia

photos by lovetogothere

markt: Sousse Fish Market

2010-04-15T20:46:00.011+02:00

treasures of the mediterranean sea

fish market

la medina de sousse

tunisia

photos by lovetogothere

HOW TO: cook plain rice

2010-04-14T21:38:00.011+02:00

rice is a staple in our house.

we keep several types of rice around, depending on what's cooking we mix accordingly.

today we used 1/2 and 1/2 of japanese and jasmine.

regardless what the mixture is mushy rice could ruin a meal.

ideally the rice should be quite fresh.

so don't purchase a big bag and let it sit around.

here how to cook rice without a rice cooker.

easy, simple, but must follow the steps.

-----------------------------

plain rice

a heavy-bottomed pot with a tight fitting lid

2 cups of uncooked rice

2- 1/4 cups of water

measure out the rice and place it into a big bowl for washing.

rinse the rice under running water.

swish and wash the rice grains with your hand until the water turn milky in color.

drain the cloudy water and add fresh water, swish around some more.

repeat 3 - 5 times until the water is clear.

drain the rice in a fine colander or fine mesh sieve.

place the washed rice in the prepared pot.

add the water to the rice.

place the pot over high heat.

once boiled reduce the heat to medium to medium low.

cook for another 4 - 5 minutes or until you can see the surface of the rice.

cover the pot with the lid and reduce the heat again to the lowest possible setting and cook for another 12 minutes.

do not open the lid to peek!

remove from the heat and let it sit for 15 minutes to let it fully absorb the moisture.

this is essential to avoid mushy watery rice.

good READs

looking at rice via just hungry

how to cook brown rice via just hungry

great harvesting pictures of taiwan rice paddy field

rice crispy

good EATs

mushroom chicken rice

farah ebrahimi making persian rice

apple pumpkin japanese chicken curry rice

egg over green rice

buttermilk pancakes

2010-04-12T22:43:00.010+02:00

there is something about this recipe that makes this the best pancakes i've ever tasted.

must be the buttermilk and the melted butter in the batter.

it is everything you could ask for in a pancake.

light, fluffy and flavorful!

it's great to know that i can now make perfect pancakes whenever i want.

thanks tamarind and thyme for sharing this buttermilk pancakes recipe adapted from alton brown.

-----------------------------

buttermilk pancakes

serves 2 - 3

1 cup plain flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 TB sugar

1 large egg

1 cup buttermilk

2 TB cooled and melted unsalted butter

extra butter for the pan

whisk together all the dry ingredients.

beat the egg well and pour into the dry mixture along with the buttermilk and melted butter.

whisk together just until it comes together.

do not over mix. a little lumpy is ok.

heat a nonstick frying pan over medium-low heat.

butter the pan.

pour in enough batter to reach a desire size.

cook the first side until bubbles, about 2 minutes.

flip and continue cooking for about a minute.

remove, keep warm in a preheated oven or serve immediately.

repeat until all the batter is finished.

serve with butter and maple syrup or honey.

*look for grade C maple syrup if possible

EAT NOW: spargel

2010-04-12T14:12:00.004+02:00

had my first spargel of the year over the weekend

spargel with ham and potato served with melted butter

really starting to feel like spring

***

HUNGRY EYES: sun

2010-04-11T22:16:00.003+02:00

llucmajor, mallorca

TAIPEI walk: spring

2010-04-09T00:58:00.002+02:00

yang ming mountain national park

陽明山國家公園

taipei, taiwan

flower festival

around mid february - mid march

+886.(0)2.2861.8975

asparagus carbonara

2010-04-07T18:52:00.005+02:00

easter sunday brunch

was craving something spring and yellow

had everything to make the carbonara except fro the pancetta

this would be the vegetarian carbonara

it was delicious

------------------------------

asparagus carbonara

serves 2

+/- 260 g pasta

300 g asparagus, cut into segments

1 shallot, halved and thinly sliced

1 TB of butter

1 TB olive oil

1+ cups of grated parmigiano regiano

1 lemon zest

2 GOOD eggs separated

black pepper lots and lots of it

salt to taste

toss the grated parmegiano, black pepper and lemon zest together.

set aside.

bring a big pot of water to boil with generous sprinkle of salt.

cook the pasta until al dente.

while cooking the pasta, heat a saute pan over medium heat with butter and olive oil.

cook the shallots for a minute then add the asparagus.

slightly salt the asparagus.

add a little pasta cooking liquid to cook the asparagus.

cook until the asparagus are al dente.

drain the pasta, reserve a little of the cooking water.

toss the pasta into the asparagus pan.

add the parmegiano mixture and egg white and toss until fully incorporated.

divide the pasta among 2 plates.

make a nest in the center of the plate and gently drop an egg yolk into the nest.

season with more freshly ground black pepper and parmegiano over the top.

serve immediately.

this recipe is inspired by mario batali's spaghtti alla cabonara

HUNGRY EYES: home

2010-04-07T16:30:00.003+02:00

spring

frankfurt, germany