I've tried my hands on focaccia before. Never on real bread. The focaccia never worked out too great, so I'm doubting why I think a real Frenchy loaf type of bread would be a success. But I desperately want to be able to bake a proper bread which I can serve guest with cheeses, real nice butter and other dips. Because you can put love in bread, it's one of the core ingredients. Maybe the most important one. So rather than some random love from the local baker (or is that from a bigger bakery company manufacturer type of thing?), I would like to serve guests some love in this appropriate way.
This recipe is from Kitchen Secrets by Raymond Blanc. And the recipe worked!
It's 2:15. I've had a very long day of hard work. The kind of day that makes you feel like you deserve a drink. So I did. Couple of hours later, here I am. Watching a French cookery program. Pretending I really do understand the language.. (I only understand..quinze, sucre, beurre, and the other random petits, bonnes, parce que's & le vin).
Makes me feel happy and stupid at the same time. French is so pretty..
Want to watch and learn? Go here.
+ the blog that got me on this path: Manger by Mimi Thorisson (she's great!)
[post written a few weeks back, as obviously it's not night right now - and I am not drinking wine - really I'm not]
I'm quite fascinated by Riesling. I keep reading that it's one of the most gastronomic wines around. But for a long time I wouldn't come near it: I was prejudiced and thought Riesling was nothing more than some cheap sweet grape juice.
Germany is home to the Riesling grape, it has been cultivated there for centuries.
Besides Germany, the Alsace region in France has been doing so for a long long time as well. Nowadays it can be found around the world, and supposedly it makes for interesting wines coming from Australia & Austria. It can make entirely different wines, depending on where it comes from. The grape tends to be very aromatic, flowery, lime & minerals and it's suitable for aging.
Meanwhile... in my kitchen, I'm loving the hell out of steak tartare!
Easiest thing to make, and such a luxurious taste.
First time I had steak tartare was in a restaurant somewhere in Amsterdam. And have been obsessing over it ever since. Around here you don't see it an awful lot on menus. Luckily it's not hard and you'll only need a good chopping knife, chopping board and a few not that expensive ingredients (except for the meat obvs).
This is a recipe for the classic version of steak tartare. You might have come across loads of varieties of tartare (tuna or salmon, a Thai twist on the original?). But you know, I like classics, they intrigue me, a dish that's around for such a long time, and still finds it way on menus has got to have something special right? Well, special it is and I am planning on not eating it for a while, to keep it that way.
Some restaurants might serve steak tartare with all the components laid out separately on your plate. Or they will ask you how you would like your steak tartare (spicy, mild..), give you a taster, 'is this spicy enough for you?', and then get on with preparing the rest of your dish accordingly. The ingredients and amounts are according to my taste, so do make sure to keep a bit extra on hand, or be careful with chucking it all in!
Music to listen to while chopping:
The other day I tried two recipes that were new to me: potato blinis with tomato confit and crispy dried ham and salmon & a basil sauce.
Blinis always seemed a fancy way to start a dinner. When I saw the recipe in the French Laundry cookbook, I thought, hey, that's not that hard. I thought they were hard?!
Little did I know that this wasn't an original blini recipe! Then again, a lot of things seem to go about as a blini. According to Larousse they're Russian and commonly served as an appetizer with smoked fish or caviar. Made from a yeasted batter with buckwheat. Wiki explains a blini more as an generic term for different types of pancakes. Which can have the addition of apple or potato, can be served with or without a filling and can be served either sweet or savoury. But their common ground is the addition of a leavening agent (which normal pancakes lack). I will have to try my hands on the most original-traditional seeming Russian version some other time!
I prepared the salmon dish mainly for the sauce, as unhealthy as it may be, I love sauce! They can elevate a dish from a weekday dinner to a weekend feast. But I don't know a lot about sauces. I've never ever even made a bechamel or hollandaise. So as part of learning more about the techniques and possibilities of sauces I started with this easy-peasy recipe.
Music to listen to while cooking:
Medicine chest - Nostalgia 77 (Spotify)