I owe this recipe to an excellent Turkish restaurant that I used to visit when I was living in Berlin many years ago. The place, called “Merhaba” (meaning something like “Hi, there!”), makes the Mediterranean cuisine shine. What I always found very intriguing was how the chefs there were elegantly adding acidity to their dishes by using (cold) yoghurt. Acidity, in fact, is one key element of tasteful cooking. Without any, your dishes will have a tendency to come across […]
Baking the French way is an operation quite similar to heart surgery. But once you have prepared your own “tarte aux framboises”, a raspberry tart(e), you’ll feel quite proud, and rightfully so!
A Japanese housewife named Harumi Kurihara has changed my life a few years ago. I bought her book Everyday Harumi just out of curiosity but it turned into one of my cooking bibles (and I fully agree with this excellent blog entry published by The Huffington Post in 2010 already). The subtitle of Harumi’s book reads: “Simple Japanese Food for Family & Friends” and that is true: it is a simple – yet highly refined – cuisine that makes everybody happy, family […]
I’ve been out of Paris over the week-end, we’ve visited a dog breeder’s farm in the Sologne region to find us a new flat coated retriever but our short trip happened to turn into a culinary excursion, too. We roamed close to Aubigny-sur-Nèr, that’s very close to the banks of the Loire, so close, in fact, that we had to fight some inundations on the way.
I’ve heard a renowned French cook say recently that it was much harder to prepare high-class dishes only with vegetables. I thought he actually wanted to say: any high price for vegetarian food was justified. The three star chefs of Paris put price tags on carrot or celery salads nowadays that are nothing but shocking. Once in a Parisian gourmet temple, don’t be surprised to get a platter of raw vegetables for, say, 39 Euros (50 US$). You might find […]
Crisp on the outside, tender on the inside – everybody loves roast chicken but it’s a trickier task than many home cooks think. In the end it all depends on the correct positioning of the bird during the cooking process. I know a lot of people who simply put their chicken on the back, on a tray, in the hot oven and wait for an hour. Tsts…can’t work. The most probable result will be: the breast (or “white meat”, as our […]
I don’t know about your experiences but I’ve found out in life that most cooks, professionals or amateurs, have a clear preference when it comes to the above question. In many restaurants you can witness the consequences: Quite often, a talented pâtissier decides to open his own shop, just to learn that he can’t really deal with beef and lamb and salty things. Same is true the other way round: Being a great rôtisseur doesn’t mean necessarily that you can […]
Yes, and ten times: yes! This is an experience, a real one, and I bow to Marcus Jacobsen who is the head chef up there at Thorvald Meyers gate 78 in Oslo, close to the quite dodgy city centre of the Norwegian capital. If you call yourself a foodie, well then, book a flight to Norway just to eat there: it’s worth it, it’s special, it’s good. There’s not much choice though once you’re there. The menu consists of one […]
…makes a pretty edgy video as you will see. I found the clip thanks to a facebook friend’s recommendation and I thought you might like it, too. What you see is Alinea restaurant in Chicago, where young chef Grant Achatz is doing quite spectacular things with food. He has won so many awards in recent times, earned highest rankings and the food critics are all kneeling down, that he must do something right. Anyway: here’s a quick look behind the […]