Wednesday, January 31, 2018

What is Black Cabbage?


WHAT IS BLACK CABBAGE?


PHOTO ALPHA/FLICKR


If you are a fan of leafy greens here is another vegetable you can add to your list: black cabbage. Have you heard of it? Most importantly, do you know how to cook it?

Let Fine Dining Lovers give you the lowdown on this healthy vegetable.
WHAT IS BLACK CABBAGE?

Black cabbage is a type of Italian cabbage most commonly known as Tuscan cabbage, cavolo nero or lacinato kale. It is also known by the fun names of dinosaur kale and palm tree cabbage.

Unlike traditional rounded cabbage, this variety has long stems and curly leaves that are dark green, almost black in color (hence its name).

WHEN IS BLACK CABBAGE IN SEASON?

Black cabbage is highly popular during the winter months but available year round.

NUTRITION OF BLACK CABBAGE

Black cabbage is one of the healthiest vegetables you can consume. It is low in calories and loaded with immune-boosting vitamin C, potassium and calcium.

It is a wonderful vegetable for expecting mothers as it is rich in folic acid.

HOW TO PREP BLACK CABBAGE

Prepping black cabbage is easy: run a knife along the stems to separate the leaves. Then cut into thick or thin slices according to the recipe.

Need to see it in action? Check out the following video on how to prep kale (scroll to the 39 second mark for the bit on black cabbage):

HOW TO COOK BLACK CABBAGE


Take a cue from the Tuscans and use black cabbage in a hearty soup. The most popular soup using this leafy green is the Tuscan soup called ribollita.

Here is the full recipe.

Small, tender black cabbage leaves are a perfect addition to salads. Once the vegetable has matured its large, long leaves are excellent sautéed with garlic and olive oil.

For a fun twist, you can turn black cabbage into chips. Essentially, they'd be kale chips (we have a special recipe here).

Raw black cabbage also makes a super addition to smoothies. You can try different flavor combinations such as black cabbage, mango, blackberry. Yum!

http://bit.ly/2GwuIv9

Romantic Restaurants in NYC


ROMANTIC RESTAURANTS IN NYC

We take a look at some of the top romantic restaurants in NYC, perfect places to for Valentine's and Date Night.

There are hundreds of romantic restaurants in NYC but choosing the right one to celebrate Valentine's is a difficult decision.

The date is quickly approaching, that one time of the year when it's time to pull out all the stops for your partner, romantic restaurant, tasting menu, perfect bottle, delicious food: the works! And what better city to celebrate in than New York.

With this in mind, we decided to offer up some top dining suggestions with some of the most romantic restaurants in NYC, a list of deliciously sexy spots to celebrate with your loved one on Valentine's or Date Night.

We've gone for intimate restaurants, big and bold romantic restaurants, formal and informal romance, romantic resaurants with a view – we got you covered for all angles. It's a tasty list that will allow you to choose the perfect romantic restaurant in New York, whatever the occasion. 

5 DELICIOUS ROMANTIC RESTAURANTS IN NEW YORK

Romantic Restaurant with a View in New York



River Cafe comes with an epic romantic view of Manhattan and the Brooklyn Bridge, all framed by the restaurant's huge windows. If you want to impress your Valentine this is the perfect place to start and they still have some tables available for their 14th February menu which starts with wild sturgeon caviar, fruitwood smoked salmon and a herb flan paired with Veuve Clicquot Rosé Champagne.

Romantic Restaurant Brooklyn



Olmsted makes the list for a couple of reasons. First, because we know how romantic it can be to dine in the garden of this Brooklyn spot, get a blanket and sit with your loved one as you sip creamy hot chocolate and toast your own S'mores together for dessert. Secone, it's an affordable romantic restaurant in New York that offers some of the sharpest cooking in the city right now, go large and order lots of plates, most are perfect for sharing and chef Greg Baxtrom and crew are promising to cook up some of the restaurant's most loved dishes on Valentine's. Get a table.

Cosy Romantic Restaurant New York


Pic by Gregory Goode

Want to sneak away into a cosy corner with a perfect wine list and cooking that cuddles? Head to The Waverley Inn – tip: they open reservations on Open Table just 10 days before the date but you can snag a table now by phoning. Chef Oscar Lorenzzi will be cooking up the restaurant's luxurious American classics: mac n cheese topped with truffle, oysters on the half shell and Dover Sole will all feature. There will also be four special additions to the menu for Valentine's: Lobster ceviche, pithivier, lamb and poussin. This place isn't cheap, it's lavish and luxurious, but for those looking to celebrate big, it's a unique atmosphere and one of the most cosy romantic restaurants in NYC.

Classic Romantic Restaurant



The Nomad Restaurant, a romantic hotspot in NYC, will be offering up a four-course prix fixe menu for $175 per person. The tasting menu will include a number of delicious dishes, starting with Golden Osetra Caviar before guests will choose between three options for first, second and dessert. Our best combo suggestion from the menu? Sunchoke roasted with puntarella, hazelnuts and grapes for starter; Chicken roasted with foie gras, black truffle and brioche for second; Milk and honey with shortbread, brittle and ice cream for a silky sweet finish. Reservations can be made by emailing dining@thenomadhotel.com or calling +1347-472-5660.

Nomad has one of the most beautiful dining rooms in New York and is the perfect spot for some luxury romance in Manhattan. For those that want a more casual romantic restaurant option, the Nomad Bar will be offering a three-course prix fixe menu for $95 per person that includes oysters, black truffle and suckling pig. Reservations can be made on Resy.

Most Romantic Restaurant NYC



It's hard to write about romantic restaurants in New York without mentioning the world famous, One if By Land, Two if By Sea - often described as the most romantic restaurant in NYC and one of the most romantic restaurants in the world, seriously, they're on those lists.

A warm, candlelit dinner is the calling at this spot where there's a three-course prix fixe or a seven-course chef tasting on offer for $100 or $150, respectively. The menus features scallops, tartare, foie gras and a great beef wellington. 
There's still some tables available for Valentine's.

http://bit.ly/2rU0lvj

{Re} Food Forum: 6 Exclusive Dinners


{RE} FOOD FORUM: 6 EXCLUSIVE DINNERS





{Re} Food Forum, in partnership with Fine Dining Lovers, comes to Bangkok on 19 and 20 March with an impressive line up of talks, intimate chef masterclasses and of course, a selection of one off exclusive dinners, all on the theme of sustainability.

From 16 to 21 March a host of well known chefs from some of the best restaurants in Asia, including Thailand's Bo.lan, Bali's Locavore and Vask Gallery in Manila, will be in town to host 6 dinners.

All dinners will be operated on the principals of {Re}, with minimal waste, using only ingredients from ethical sources and a big emphasis on endemic ingredients. See the details and how to book below.

What's more - the money raised from the dinner tickets will be used to fund the forum, with profits donated to charity.

{RE} FOOD FORUM - THE DINNERS


Friday March 16, Anantara Riverside
Nahm, Bo.lan and the Fcuking Chefs - Thai Barbecue

Some of Thailand's best chefs will join forces at the Anantara Riverside bbqing up some firm favourites served with Thailand's own Grand Monte Wines and craft beers.

Book a table here.

Sunday March 18, Le Du First
Richie Lim, Eelke Plasmeijer and Thitid “Ton” Tassanakajohn - Asia's Rising Stars

In this six hands dinner chefs from Bali's acclaimed restaurant, Locavore, Taiwan's MUME and Bangkok's Le Du will join forces to create a menu to remember.

Book Asia's Rising Stars here.

Sunday March 18, Appia
Douglas McMaster and Joe Sloane - Top to Tail

Expect no waste at this dinner from the master of minimising food waste, Doug McMaster and Bangkok's Joe Sloan, from Sloan's Artisan, at Italian eatery Appia.

Book top to tail here.


Sunday March 18, Quince
Darren Teoh and Joannès Rivière - Forgotten Ingredients

French-born Joannes and Malaysian born Darren showcase some of the forgotten ingredients that Southeast Asia has to offer.

Book Quince here.


Monday March 19, Haoma - SOLD OUT
Titti Qvarnström Nordic Style

Wednesday March 21, Bunker
Ivan Brehm and Luis “Chele” Gonzalez Brazil meets Spain

Spanish-born Chele Gonzalez from VASK Gallery in Manila, and Brazilian-born Ivan Brehm from Nouri in Singapore come together to create a sensational dinner at Bunker.

Book Brazil meets Spain here.

http://bit.ly/2GxtiAC

Michelin Guide Respects Sebastian Bras' Request to Strip him of Stars


MICHELIN GUIDE RESPECTS SÉBASTIEN BRAS' DESIRE TO BE DROPPED


PHOTO JL BELLURGET


As the world of gastronomy looks forward to the unveiling of the Michelin Guide France 2018 on 5 February the little red book has given a preliminary scoop to Agence France-Presse (AFP).

Following lengthy discussions, inspectors have chosen to respect the wishes of French chef Sébastien Bras, and take back his three stars at Suquet, in Laguiole, as he first requested back in September 2017. (Read more here.)

Even if the announcement doesn't come as a huge surprise, the outcome wasn't always a foregone conclusion. Following the original request from the chef, the Michelin Guide replied that such a withdrawal was not "automatic", with the red book wishing to affirm its "independence" as to the attribution of the stars.

The suspense ended on Wednesday 30 January with an announcement from the Michelin Guide to AFP: "It seemed difficult to include a restaurant in the guide that has clearly indicated that it did not wish to appear and did not want to be part of the big family of Michelin stars, "said Claire Dorland-Clauzel, a member of the executive committee of the Michelin group, for whom this scenario is "a first."

"Sébastien Bras said it was a well-considered family decision, and he himself says that he is entering a new stage in his life and we respect a family decision" she said. "This is the first time we have a public demand of this kind, there have been restaurant closures, chefs who have decided to do something else, to change their concept," said Claire Dorland-Clauzel.

Removing Le Suquet from the guide is "a decision that is not easy, we took the time to consider it." Will this withdrawal encourage other leaders to make their stars? Claire Dorland-Clauzel remains quietly confident: "There are many more people who want to enter the guide than the other way around. Many chefs have expressed that to be included in the Michelin Guide is a recognition, an honor, a huge boost for the establishment, notoriety and turnover".

"The pressure is really linked to excellence, it's true that it's a difficult job, and every day, at lunch and dinner, customers are judged. Michelin does not evaluate the service, the dishes, the decor, we do not ask for any investment, the investment and price policy is that of the chefs," said a committee member.

http://bit.ly/2GxEKft

Tuesday, January 30, 2018

How To Grill Halloumi Cheese


HOW TO GRILL HALLOUMI CHEESE





If you are looking for a great grilling cheese give halloumi a try. This firm cheese is perfect for grilling because it won't melt, instead its flavor transforms into savory goodness ideal for kebabs, salads, sandwiches and more.

WHAT IS HALLOUMI CHEESE?


Halloumi is a cheese from the Mediterranean island of Cyprus. It is traditionally made from a blend of sheep and goat's milk. It is firm in texture (very similar to paneer), white in color and possesses a pleasantly salty flavor reminiscent of feta.

GRILLED HALLOUMI CHEESE CALORIES


A 1 oz (28g) serving of Halloumi cheese contains 85 calories and 6.3g of protein and 6.3g of fat.

HOW TO GRILL HALLOUMI CHEESE ON THE BARBECUE

Its firm texture makes halloumi an excellent cheese for grilling, as it won't melt through the grates and cause a big mess.

Here's how to grill halloumi cheese on the barbecue successfully:


1. Cut the cheese into thick slices.

2. Place the cheese on a grill pan or outdoor grill. No added oil is necessary as the cheese will release its liquid and natural oils.

3. Don't touch the halloumi. Allow it to cook until golden brown on one side. Then flip the Halloumi and brown on the remaining side for a minute or two.

4. Remove from the grill. Enjoy as is but you can also season it with spices, accompany with a salad or tuck into a tasty sandwich (you'll find instructions below).



HALLOUMI GRILLED CHEESE SANDWICH

Once you've grilled your halloumi cheese to perfection you can make the ultimate grilled cheese sandwich.

To make a halloumi grilled cheese sandwich just follow these steps:

1. Butter two slices of bread on both sides. Place on a grill or hot skillet. Allow to brown on one side.

2. Flip the bread over so the golden side is facing you. Place the Halloumi cheese on top, along with any other desired cheeses or toppings (bacon or sun-dried tomatoes are good options).

3. Cover the sandwich with the remaining slice of bread (the uncooked side should be facing up).

4. Cook sandwich over medium high heat until golden. Then flip and repeat on other side. Voila! You've got yourself a scrumptious halloumi grilled cheese sandwich.

http://bit.ly/2rTqev8

Dylan Jones: 'Let’s stop calling it waste'


DYLAN JONES: 'LET’S STOP CALLING IT WASTE'

Dylan Jones: 'Let’s stop calling it waste'

Dylan Jones, the co-founder of Re-Food Forum in Bangkok (19-20 March 2018), explains how waste is an opportunity to get creative in the kitchen.

Dylan Jones, who signed this article, is the owner and chef of Bo.lan in Bangkok, a Thai cuisine restaurant he runs with his wife Duangporn Songvisava. Bo.lan was listed 19 in Asia’s 50 Best Restaurants 2017. Dylan is also the co-founder and co-director of the Re Food Forum which will be held in Bangkok on March 19 and 20, 2018, of which FineDiningLovers will be media-partner.

Reports state that a third of food grown or produced for human consumption is wasted, that 45% of all fruits and vegetables produced are thrown away. Hotels and large food service operations have such strict food and safety SOP’s that on average, they throw away 1kg per guest per night due to the legal implications of somebody getting sick.

As an Australian living in Asia and cooking Thai cuisine I have been forced to think about food differently. For me, the beauty of traditional cuisines, like Thai, is the creativity of the cooks who ensured everything gleaned from their environment was utilized. In Australia, before industrialization, we also didn’t waste; rather we were a thrifty and creative bunch- manipulating and inventing left overs to create something else. Our approach to food was considered, meaningful and community based.


MORE CREATIVITY, LESS WASTE


If you google “waste”, it is defined as: Anything unused, unproductive or not properly utilized. An act or instance of using or expending something carelessly, extravagantly, or to no purpose. A material that is not wanted: the unused remains or byproducts of something.

The United Nations tells us that the impact of food waste is not just financial, that the food we are sending to landfills contributes greatly to global warming; methane gas from food waste in landfills is 20 – 25 times more harmful than carbon dioxide. And currently 40% of all landfill content can be attributed to food waste.

Does that mean that food waste is about misused opportunities and lack of imagination? If almost every product coming from farms, kitchens and households can be used, upcycled or - at the very least- composted, maybe we shouldn’t be calling it waste at all.

Perhaps this is as simple as changing the language we use. Let’s stop calling it waste. Let’s call it what it is, a beautiful and nutritious opportunity to get creative in our kitchens.



TWO EXAMPLES TO CONSIDER

Let’s look at a watermelon as an example. The part most of us want to eat is the sweet inner flesh. But what can be done with the seeds? If you have space, you can dry and re-plant. If you don’t have the space you can boil, fry, salt and grind to use as a garnish. Better yet, toast and mix with salt for a zero-waste bar snack. The pith, that white not so tasty layer between the sweet flesh and the skin can be candied. The skin itself can be macerated with a little sugar and hung in a cheese cloth for seven days to produce an amazing EMO (effective micro-organism) that has many uses from drain cleaner to liquid fertilizer. The left-over skin after the EMO can be composted to help nurture soil for more watermelons.

“What about non-food items like fryer oil?” I hear you say. With little effort and very little skill you could turn it into soap. With fryer oil soap you’ll also see a reduction of cleaning chemical- which is ultimately good for the environment- and just as good for the budget. Ahh the bottom line… now I’ve got your attention!


NO MORE “WASTED” OPPORTUNITIES

Another great thing about upcycle opportunities it gives chefs, as proprietors, an easy way to communicating and educating customers on the importance of food waste related issues. Because at the end of the day it’s everyone’s responsibility.

As an industry, as a community, we have a very persuasive opportunity to combine our knowledge, band together and create change. The reality is when we reduce our waste we are not only helping solve environmental issues but making our business more efficient (and a more efficient business makes more money). Opportunity and imagination.

Watch this exclusive video in which Dylan Jones and Bo Songvisava explain their ideas about Thai food trends.


http://bit.ly/2GvlOxN

200+ Restaurants Across Denmark Take Part in Dining Week


200+ RESTAURANTS ACROSS DENMARK TAKE PART IN DINING WEEK





There's even more reason than usual to visit the small country with big culinary appeal during Denmark's Dining Week, in collaboration with S.Pellegrino, from 11 to 18 February 2018.

The biggest restaurant festival of its kind in Europe has over 200 restaurants across the country joining this annual celebration, including the best and most interesting restaurants in the country.

Whether you're seated in the capital of cool or the northerly town of Aaalborg each participating restaurant will serve a three-course menu for the exactly same price, including a bottle of S.Pellegrino mineral water.

Check the map for participating restaurants.

It's a great chance to sample a wide choice spread of cuisine in a country's at the forefront of Nordic cuisine. Unfortuately Redzepi's new Noma 2.0 restaurant didn't make the list this year with its opening slated for 15 February. Find out more here.

How to Book a Table

Demand is sure to be high for the hugely popular event which has attracted up to 150,000 guests in the past.

Ticket sales are open at www.diningweek.dk .To ensure your chance of a table at your chosen restaurants take the opportunity to book ahead now.

What: Dining Week

When: 11 to 18 of February 2018

Where: Participating Restaurants across Denmark

Website

http://bit.ly/2GuVyUe

Cooking with Honey: 10 Ways to Give your Food a Buzz


COOKING WITH HONEY: 10 WAYS TO GIVE YOUR FOOD A BUZZ





Whether giving a delicious glaze to meat, drizzled onto yoghurt or dipped in cheese. Honey as the natural way to give your food a buzz.

Here are ten ways to benefit fom that natural nectar in the kitchen, from wonderful dressings to sweetening cocktails and jams.

FIND OUT ESSENTIAL HONEY FACTS

Cooking with Honey

1. Honey Glaze


Whether you want to make a succulent honey glazed ham or give a polished glaze to grilled pineapple skewers, honey is a natural when it comes to creating an irrresistable sweet sheen.



Try this recipe for honey glazed soy.

2. Honey Marinade

Want to really let a piece of meat absorb all those wonderful sticky, sweet flavours. Try whisking up a honey marinade to make your meat extra tender. Here are some more marinade ideas.



Try this recipe for Japanese chicken wings

3. Honey Dressing

Honey is just at home in a salad dressing balancing the acidity of mustard or vinegar and generously doused over salad leaves.



Try this recipe for a simple cobb salad made extra special with this honey dressing.

4. Honey In Jam

Instead of adding sugar to your home made jam try using honey in instead to retain all of that natural sweetness.



Try this recipe for honey and blueberry jam.

5. Honey With Cheese

Goat cheese, ricotta, blue cheese and Parmigiano Reggiano are just a few cheeses that pair perfectly with a drizzle of honey. From mild and creamy to aged and tangy, honey is great for adding another dimension or balancing out strong flavours. Try experimenting with different honeys and cheese to find your favourite pairing.



6. Honey With Fresh Yoghurt

Greek yoghurt or a thick fresh yoghurt drizzled with honey for breakfast, brunch or dessert is one of life's pleasures.



It's this simple: Greek yoghurt with honey.

7. Honey In warm drinks

Add a soothing and healthy element to warm drinks by sweetening them with a drizzle of melted honey to your taste.

Here's the recipe for winter punch with honey.

8. Honey in Cocktails

Get creative at the bar with the sweet nectar balancing out any bitter notes. Here are three unmissable recipes from Saveur.

9. In Baking

Honey and baking are a match made in heaven. Whether we're talking honey soaked Greek baklava or fig and orange honey cake.



Try this delicious recipe for Honey and walnut biscuits

10. Infused Honey

Take your honey up a gear by infusing it with lemon rinds, cinnamon or any of your favourite herbs and spices. Here's how.

http://bit.ly/2GujIP4

Monday, January 29, 2018

How to Make Soufflé: 5 Great Video Recipes


HOW TO MAKE SOUFFLÉ: 5 GREAT VIDEO RECIPES





The soufflé, the classic French dish of whipped and baked eggs that can harness any number of sweet or savoury flavours, has a reputation as one of the more volatile in the cook’s arsenal, such are the opportunities to mess it up. Under whip or contaminate your whites with even the faintest speck of yolk, or confuse your timings, and you’ve got a sad, deflated mess hanging limply out of its mould – the culinary equivalent of a sad face emoji.

But, don’t be scared, it’s actually a very simple dish once you know what you’re doing. Here are five great video recipes showing you how to make the perfect soufflé every time, including tips from some of the worlds best chefs.

Happy baking!

Goi Cuon Recipe: Learn How To Make Vietnamese Spring Rolls


GOI CUON RECIPE: LEARN HOW TO MAKE VIETNAMESE SPRING ROLLS


PHOTO SHAMBALA MILANO


Their name is goi cuon but surely you know them as Vietnamese rolls, summer rolls or Vietnam spring rolls. These rolls are tasty and light, as they are made of rice paper filled with crispy prawns, rice vermicelli, herbs and mixed vegetables.

This style of spring roll is typical of Vietnam but also common in Cambodia. Many versions exist, including vegetarian spring rolls made without prawns or meat. They are usually served with a dipping sauce.

Curious about how to make them? Let's take a look at this goi cuon recipe.

GOI CUON: VIETNAMESE SPRING ROLL RECIPE



Ingredients (for 3 people):


  • Rice paper (12 sheets) 
  • Rice noodles (100 g)
  • Big shrimps (12)
  • Carrots (2)
  • Savoy cabbage or salad (10 leaves)
  • Soy sprouts (120 g)
  • Green tea (1 sachet)

Preparation


1. Fill a pot with water and, when it boils, steep the tea, then add salt. Throw in the noodles and cook for about 5 minutes, drain and leave them to rest.

2. Boil one carrot and the whole cabbage leaves in the same water. Once the vegetables are tender, remove from the hot water. Cut the cabbage and the carrots (both cooked and raw) into julienne strips.

3. Sauté the prawns, drain them and let them cool. They must remain crispy.

4. Immerse the rice paper in a bowl of hot tap water and let it soften for a few seconds. Place the hydrated noodle on a plate.

5. Place a bit of the veggies and prawn inside the rice paper and close the roll by rolling it, then tucking in the ends. The most skilled can venture cut them into rounds (maki style).

GOI CUON DIPPING SAUCE


Learn how to make the goi cuon peanut dipping sauce with this one minute video tutorial from NPFamily Recipes:


FRIED VIETNAMESE ROLLS



Cha gio is another version of Vietnamese rolls. These deep-fried wonders are crispy and great for dipping into spicy sauces. Get the recipe here.

MORE: CHINESE SPRING ROLLS




If you love Vietname spring rolls you may want to try these irresistible Chinese spring rolls that are naturally vegan. Find the recipe here.



http://bit.ly/2GscpY2

Italian Delicacies: Cantuccio Toscano


ITALIAN DELICACIES: CANTUCCIO TOSCANO


Find out more about the tradition and the history of Cantuccio Toscano, the biscuit made in Tuscany and exported all over the world.
Italian Delicacies: Cantuccio Toscano

Crunchy and granular at the first bite, only to become soft in the mouth, with a pleasant lingering aroma of almond: the biscuit we have just described is the Cantuccio Toscano. A great part of the Tuscan economy depends on this sweet product whose sales turnover exceeds 30 million Euros. 37% of its consumption takes place outside of Italy, in countries of the European Union, the United States, Japan and Russia. In fact, Tuscan Cantucci biscuits are considered to be the third most popular biscuits in the world.

HISTORY OF CANTUCCIO TOSCANO

The origin of Cantucci biscuits can be traced back at least as far as the XVI century. Their name would appear to derive from “cantellus”, meaning “piece or slice of bread” in Latin, a sort of savoury galette Roman soldiers used to eat during their military campaigns. Others claim the word derives from “canto”, meaning "corner, or small part". Starting from the second half of the 1500s, these biscuits were already in vogue at the Medici Court, even though apparently they did not yet contain almonds.

In the late 1600s the Accademia della Crusca, the most important research Society on Italian language, provided the first definition of Cantuccio: “a sliced biscuit, made of fine flour, with sugar and egg white”. An early symbol of Italian excellence, Cantucci biscuits were displayed at the Universal Exposition of Paris in 1867 and were a huge success. Starting from the 1900s, cantucci containing almonds were produced throughout the region and on an increasingly large scale. In 2011 a producers’ association was set up in order to obtain PGI status (Italian Protected Geographical Indication), which was granted in 2016 and comprises the entire region of Tuscany.



HOW CANTUCCI ARE PRODUCED?

An oblong biscuit about ten centimetres long, its shape derives from the diagonal cut made in the piece of dough when it has been baked for the first time. The mixture contains the following ingredients: plain flour, a small amount of baking powder, honey, sugar, eggs and butter. The dough must be kneaded at length until it takes on a soft, elastic consistency. Only at the end of this process are the hulled almonds added, which must be sweet but strictly unpeeled. After lengthy kneading, the dough is then divided into long loaf-like shapes and baked in the oven for about 20 minutes.

Now comes the most important step: after being left to rest for about ten minutes, the pieces of dough are hand cut into the famous oblique shape. At this point, they are popped back into the oven at a lower temperature to complete the baking process. This step is what gives the cookie its biscuit-like consistency. To comply with regulations, each biscuit must not weigh less than 15 g, it must be no thicker than 2.8 cm and its almond content no less than 20% per kilogram. An authentic flavour of the Tuscan tradition, cantucci biscuits must be packed within the restricted geographical area to prevent any moisture from spoiling their crunchiness.


TIPS TO ENJOY CANTUCCI AT THEIR BEST

United in a longstanding and gratifying marriage with Vin Santo del Chianti, Cantuccio Toscano is not adverse to flirting with an aged Marsala or a Passito from Pantelleria. Experts of etiquette know that a cantuccio should never be dipped into wine, but you will never convince a Tuscan to do anything different. Of course, a cantuccio biscuit can be enjoyed on its own, but after years of experience exporting them to Japan and the United States, we have learnt that they also go down well with a cup of tea or coffee.

Crushed cantucci biscuits can be sprinkled on any dessert of a creamy consistency. This works marvellously with whipped cream, confectioner’s custard or as a base for tiramisu. It is not difficult to make them at home and they will keep for several weeks in a tin lined with greaseproof paper.


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Saturday, January 27, 2018

Slow Cooked Beef Tenderloin: How To Get It Right Each Time


SLOW COOKED BEEF TENDERLOIN: HOW TO GET IT RIGHT EACH TIME





Slow cooked beef tenderloin is an exquisite dish fit for entertaining the finest of guests. It is succulent, decadent and something your guests will marvel at once it is brought to the table. But do you know how to make the ultimate slow cooked beef tenderloin?

If you've never prepared slow cooked beef tenderloin you'll be surprised at the ease of preparation. To be honest, the cooking technique is very simple but the results are amazing. All it takes is a little patience and the best quality meat you can afford. 

SLOW COOKED BEEF TENDERLOIN: GETTING STARTED

Before getting started make sure your chosen beef tenderloin has been trimmed of the excess fat and has been tied with twine (this will help it keep its shape and should be cut off before serving).

Below you will find a basic recipe for slow cooked beef tenderloin that stays medium rare throughout. It is prepared with just four ingredients: beef, salt, pepper and oil. Once you've mastered the technique you can play around with the addition of herbs such as thyme, rosemary or sage, to name a few.

HOW TO SEASON A BEEF TENDERLOIN

Seasoning a large cut of meat can be confusing. We suggest you stick to these guidelines: 1 teaspoon of salt per every pound of meat, 1/2 teaspoon of pepper per pound.

SLOW COOKED BEEF TENDERLOIN: AN EASY RECIPE


To make a slow cooked beef tenderloin for 8 people, you will need:

1 beef tenderloin, about 4 1/2 lbs (2kg), trimmed and tied
4 teaspoons salt
2 tsp black pepper
3 tbsp oil

1. Preheat oven to 275F (135C).

2. Place the beef tenderloin on a baking pan. Coat the meat with oil and season generously with salt and pepper.

3. Place in the oven roast for 75 to 90 minute, depending on whether you prefer rare or medium rare. To test the internal temperature insert a thermometer in the center of the beef tenderloin: rare will register 125F (51C) while medium-rare will be 135F (57C).

4. Remove from the oven and place on a carving board. Cover loosely with foil and allow the meat to rest for 15 minutes before serving.

5. Slice and enjoy!

Here's another fun recipe you can try: wine glazed beef rolls from Chef Hendrik Otto.





http://bit.ly/2rMYCIq

Eat me. An Art and Design Installation Centered around Food


EAT ME. AN ART AND DESIGN INSTALLATION CENTERED AROUND FOOD


A selection of pictures from 'Eat Me,' an exhibition of contemporary artists and designers exploring our complex relationship with food.

Food is never just food. This is particularly true at Trapholt, Museum of Modern Art and Design in Kolding, Denmark at the moment.

On now, until May 2018, the museum is hosting an exhibition on how food and the act of eating is central to contemporary life.

EAT ME showcases the work of more than 60 artists and designers who work with food, illustrating how it has become the “supreme metaphor of our time”. Both artists and designers explore the full spectrum of the diverse perspectives we can have of food.
FOOD IS EVERYWHERE

EAT ME's installations and artistic works look closely at the basic elements of food and eating habits, in order to challenge our fixed ideas about eating and food as well as creating the food of the future.

Society, culture, identity, nature, boundaries, senses and future are the seven themes of the EAT ME exhibition, which present the different ways of perceiving food.

Here is a selection of pictures from the EAT ME exhibition, enjoy!
WASTE TIME



The Waste Time installation by the Danish painter Anja Franke reflects our “throw-away culture”. The white cups and plates painted in blue that compose the piece are a statement about wasting time.
STROKE



The British artist Anya Gallaccio has created a chocolate sensory space, where the aroma surrounds the visitors and awakens their desire for eating chocolate. Sensuality, intimacy and passion are the three central sensations associated with this installation.
COHESION



This artistic work by the Danish designer Jette Löwén investigates the idea of the role of everyday objects, and human behaviour. Everything in Cohension is covered by sprinkles, pushing visitors to wonder what lies beneath the surface.
THE DINING PROJECT



How is the setting for a meal created? Lee Mingwei tries to answer this question by letting strangers eat together at the same table.

SENSORY STIMULI




The Korean designer Jinhyun Jeon develops new forms and textures out of cutlery in order to stimulate several senses simultaneously.

LEPSIS: THE ART OF GROWING GRASSHOPPERS




Are insects the food of the future? The African designer Mansour Ourasanah, in collaboration with KitchenAid, has developed the prototype for the grasshopper farm LEPSIS, where protein-rich grasshoppers are hatched.

EAT ME



A house made of candies hung to the ceiling that can be eaten by visitors, letting the house disappear while a pile of candy paper grows alongside. This installation by the Japanese artist group Three is a commentary on our “increasingly inorganic” society.

SMAGEN AF KERAMIK



The Danish artist Trine Lyngsholm reflects on the tactile nature of ceramics in interaction with the body, transforming everyday utensils into an aesthetic sensory experience.

FETT



The Hungarian artist Arpad Dobriban proposes a sensorial experience to visitors, who are invited to smell, touch and taste pieces of fat hung up on hooks. This installation investigates the capacity of people to try unknown flavours, in an era of industrialization of food production and cooking.

For further information about EAT ME, visit the exhibition website.

http://bit.ly/2GomXaG

Japanese Artist Exhibits Customer's Tips


JAPANESE ARTIST EXHIBITS CUSTOMER'S TIPS





In Japan it's customary not to leave serving staff a tip. However, customers do like to show their appreciation in an altogether more creative way, by leaving paper chopstick sleeves folded into into origami like sculptures.

It's with this in mind that waiter turned artist Yuki Tatsumi embarked on a recent art project. Collecting thousands of chopstick sleeves folded into unusual shapes from serving staff throughout Japan, he turned them into an art exhibition called Japanese Tip.

What began as a hobby back in 2013 soon turned into something much bigger. When the waiter-turned-artist was inspired to collect more than 13,000 of these ‘tips’ putting a massive 8,000 individual paper sculptures on display in his recent Tokyo art installation.

The origami shapes range from stars and hearts, to animal silhouettes, but his favourite is the shrimp he told Lost At E Minor, "it’s familiar in shape because it’s what we Japanese eat well, and at the same time, it looks complex yet can be made in an instant.”

Keep up with more of Tastsumi's projects on his Facebook page.

In the meantime, here's a look at his recent exhibition:


http://bit.ly/2rFNOLX

Meet Mongee, the Banana with Edible Skin


MEET MONGEE, THE BANANA WITH EDIBLE SKIN


PHOTO D&T FARM


We've seen a few interesting developments in fruit and vegetables recently, from non browning apples to non tearing onions, all developed to make our lives easier. Next up is Mongee, the banana with edible skin.

Mongee Bananas are the new bananas developed and grown in Japan, that can be eaten whole, skin and all, eliminating those pesky comedy slip hazards.

Grown by D&T Farm, an agricultural Research company in Japan's Okayama Prefecture the unusual bananas are grown in extreme conditions using a freeze thaw awakening method, mimicking conditions akin to the ice age.

The magic is produced when the banana trees are planted and grown in an environment at a minus 76 degrees Fahrenheit, as opposed to 80 degrees Farenheit for normal bananas, which are then thawed and replanted.

The change in temperature encourages the plants to grow rapidly - in as little as 4 months - leaving the fruit with a lettuce like peel.

According to D&T’s website, Mongees are sweeter than normal bananas, with nearly five more grams of sugar per fruit. Spokesperson, Tetsuya says that Mongees’ peels don’t taste bitter like other bananas. Infact, the newsteam at RocketNews 24 report altogether more appealing pineapple type flavour.

Seeing as it takes up to two years for a normal banana skin to decompose naturally, this could be an interesting development in the ongoing global battle against food waste.

Unfortunately, we're not going to be sinking out teeth into banana skin anytime soon as only 10 bananas are produced per week according to RocketNews 24, with one banana costing a whopping 648 yen (about US$5.75).

Of course, you can eat normal banana peel anyway - here are 10 things you can do with banana peel

http://bit.ly/2GlYpie

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