Heston Blumenthal has brought a sense of childlike wonder and some scientific magic to his cooking, elevating it and making himself a big name in the United Kingdom and abroad. His Michelin three-star rated restaurant, the Fat Duck, is one of four honored restaurants in the UK. His restaurant is not far from London. If money were no object, I would like to go someday.
I would also like to read all the books he has written. He seems happy to share what he's learned, and he even has a podcast. What a homie. And I do love my English breakfast.
Heston Blumenthal's Golden Ticket Ride on the Breakfast Express.
video one.
video two.
I just heard about Rene Redzepi tonight. Actually, a foodie was tearing him apart in his blog and said that his food is overrated, but it got me interested. Redzepi is supposed to have reinvented and elevated Scandinavian cooking. I was looking into my family history a few years ago and was specifically interested in "how American" I was or what part of my genetic makeup was from where. About 1/16 of me is from the Boston area from the 1600s, but mostly it was United Kingdom immigrants between 1850-1890. Or so I thought. About 1/4 of my dad's side comes from Sweden (with a small sprinkling of Danish) and about 1/4 of my mom's side comes from Denmark. I checked it out and those Danes in my family tree hail from the opposite side of where a lot of Adam's family comes from. But it makes me laugh that I am about 1/4 Scandinavian. (I *do* love to claim those Scottish roots, my mom's maiden name is McRae, but statistically speaking, I am not that Scottish (sadly).)
Anyway, I wanted to see what recipes Rene Redzepi had and to start making them and do a little Scandinavian cooking. Sounds like FUN! Sounds like...
A COOKING ADVENTURE!!!
Two of his recipes are listed below.
Redzepi’s Rules
1. “Think of the meat as a condiment: A vegetable broth with a few drops of chicken stock or some bacon added to a dish can do wonders.”
2. “Like when you’re beginning an exercise routine, you can’t just say one day, ‘Okay, I’m going to cook predominantly vegetables.’ It takes effort and it hurts. But soon it becomes something that you need.”
3. “This is like eating maize or tapas. Make a variety of boiled, steamed, and roasted things with a few cool condiments. The meal gets prolonged, and the conversations get longer as well.”
4. “Have a well-stocked pantry with items that work with whatever you find at the market: a homemade pesto, good anchovies, miso, soy, preserved lemons.”
5. “This is how I started to make vegetables at home. Put a pot of boiling water on, plop some vegetable in it, and lift it out when it’s perfectly cooked. Then add a fistful of any herb you’re in love with, some oil or butter, and taste it. Let this be your guide: How does it taste? What else can I do with it?”
Sourdough Toasts With Mushrooms and Oysters
Rene Redzepi, via Bon Appetit blog.
INGREDIENTS
8 tablespoons (1 stick) unsalted butter, divided
6 1/2-inch-thick diagonal slices sourdough baguette, or 3 slices sourdough country loaf, halved
2 tablespoons extra-virgin olive oil
1 1/2 pounds small mushrooms (such as chanterelles, morels, crimini, or button mushrooms), brushed clean (halved if large)
Kosher salt
1/3 cup heavy cream
12 fresh oysters, shucked, chopped, drained (optional)
2 small shallots, minced
1 tablespoon finely chopped flat-leaf parsley
12 very thin slices lardo (optional)
PREPARATION
Melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add 3 bread slices and toast until golden and crisp, about 3 minutes. Add 1 Tbsp. butter to skillet; turn bread and toast until golden and crisp, about 3 minutes longer. Transfer toasts to a wire rack; let cool. Repeat with remaining 3 bread slices and 3 Tbsp. butter. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
Wipe skillet clean. Heat oil in skillet over medium-high heat. Add mushrooms and sauté, tossing frequently, until lightly colored but still firm, about 2 minutes. Season with salt and transfer one third of mushrooms to a plate. Add 2 Tbsp. butter and cream to skillet. Bring to a simmer; cook until cream is very thick and mushrooms are well coated in sauce, 3–4 minutes. Stir in oysters, if using, and shallots and parsley.
Divide toasts among plates; spoon mushroom mixture over. Top with reserved mushrooms. Lay 2 slices lardo over each toast, if using. Serve immediately.
KEYWORDS
Appetizers, Copenhagen, Mushroom Recipes, Oyster Recipes, Recipes From Rene Redzep
Walnut Cake
Found here at Bon Appetit, too.
INGREDIENTS
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
6 tablespoons raw sugar, divided
7 cups walnut halves
3/4 cup all-purpose flour
1 1/2 cups almond flour or almond meal
3/4 cup granulated sugar
6 large eggs
3/4 cup heavy cream
1/2 cup plain whole-milk yogurt
1 teaspoon kosher salt
1 vanilla bean, split lengthwise
Whipped cream
PREPARATION
Preheat oven to 350°. Butter a 13x9x2" metal or glass baking dish; sprinkle bottom evenly with 3 Tbsp. raw sugar. Set aside.
Pulse walnuts in a food processor until coarsely chopped. Set 2 cups aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1–2 minutes. Add almond flour; pulse to blend. Set aside.
Using an electric mixer, beat 1 cup butter and granulated sugar in a large bowl until light and fluffy, 2–3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean (reserve bean for another use). Beat until well combined, 1–2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to overmix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 Tbsp. raw sugar.
Bake until cooked through and a tester inserted into center comes out clean, 50–55 minutes. Let cool in pan on a wire rack. Serve with whipped cream. DO AHEAD: Can be made 3 days ahead. Cover and chill. Cake is best served cold.
KEYWORDS
Cake Recipes, Copenhagen, Dessert, Recipes From Rene Redzepi, Rene Redzepi
No comments:
Post a Comment