…which I had – amongst too many others – with dear friends on New Year’s eve. You might have mentioned that my blog was down for a while due to my other workload, yet this was too memorable to be skipped. We were four around the table, it was the 31st of December, you know,… [Read more…]
October 18, 2010
…is a classic song that you might know, if not, here’s a flashy 1970ies video version featuring Jacques Dutronc (who seems to have eaten psychedelic mushrooms at the time of the recording, anyway)…WELL, THIS IS NO LONGER TRUE, access to the video was blocked and I don’t know why, actually. Anyway, here’s a link to… [Read more…]
October 15, 2010
…and yet not that weird when you chop them in tiny cubes, mix them with ground pork, ginger, spring onions, soy sauce, sesame oil and some tapioca starch – and fabricate your own filling for delicious dim sums. Still, I’ve always wondered how to use them in the kitchen and now I’ve even found fresh ones… [Read more…]
October 12, 2010
…make a beautiful dish when treated with respect and care. Be humble! These mushrooms are a precious gift, they need your full attention. In your cookbooks you’ll find many highly contradictory recommendations on how to cook them. I’d say, frankly, that most recipes have got it wrong. To me, there’s only one question when it… [Read more…]
October 11, 2010
…that’s what I sadly have to offer today. Had around 40 friends at home to celebrate on Saturday, we’ve killed 18 bottles of champagne, 12 bottles of Pic St. Loup, 6 bottles of Pommard, we’ve been eating lots of sushi, a beef fillet cooked in a salt crust, a real foie gras with fig chutney,… [Read more…]
October 8, 2010
Not much to say about it, actually. Just liked the colours, the reflections, the organic, voluptuous shapes. Read Michael Pollan’s books and take a closer look at food, representing nature at its best. And have a good day!
October 7, 2010
…is easy-to-do and goes with all kinds of cold cuts and morsels. Serve it with a (home-made) foie gras, with some ham, some chicken breast or a thinly sliced pork roast; it makes a great companion for hard mountain cheeses like the beautiful Ossau-Iraty from the French Basque region or for soft blue cheeses like… [Read more…]
September 28, 2010
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… [Read more…]
September 16, 2010
I know this might be a bit confusing but my work life as a world affairs reporter for SPIEGEL magazine makes me drive on the fast lane from time to time. Yes, I’ve been to Oslo two days ago, and after that in Brussels, yet since this morning I’m back to Kabul, flying in via… [Read more…]
September 12, 2010
…is offering weird views when you’re high up on one of the hotel towers surrounding the Norwegian capital. I had dinner tonight (or let’s say: a cocktail dinatoire!) on the 34th floor of the Radisson Blu Plaza where an international conference about world finance and job creation unfolds. You think I’m kidding, don’t you? But… [Read more…]
September 9, 2010
…as long as it’s not done by yourself. I don’t know where you live but here in Europe there’s packaged and pre-seasoned frozen vegetables on every supermarket shelf (and on far too many tables). I mean, I’m not surprised that children in Britain are raised with a “Field Fresh country mix” served by BirdsEye or… [Read more…]
September 3, 2010
The answer is yes and I’ve seen it recently while travelling in lovely Brittany. Unfortunately, I forgot the small town’s name where it tinkers around – I only remember that it was somewhere close to Nantes and built into the annexe of a quite awful restaurant where we had lunch while taking a break from… [Read more…]
January 3, 2011
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