Month: September 2011

And so also the second day has come to an end…

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For some reason I’m never able to sleep late, I’m always awake around 7 o’ clock and when I see the sunshine it is even more difficult to stay in bed. The first thing I did yesterday (same as today) is write the next post. After doing that, this morning I went to a little town called Boves (btw, my girlfriend doesn’t have my problem, so she kept sleeping). Boves is a small town near Cuneo (the capital from this region). I needed to go there to buy the ‘Bovesine’, these are chocolates filled with cognac, grand marnier, etc… and are a specialty from this region (in Cuneo they are called Cunesi). Not that I like them that much (I don’t like alcohol and chocolate together), but my favorite Zia Livia asked me to buy them for her 🙂 :-). To get there (about 60km from where I’m located for the moment) I took the regular way and not the highway… as then at least I can enjoy the view.

The below picture was one of the first views I had on my ride.

Just beautiful! And this was one of the many sights I got to say (really worth doing).

My first task when arriving in Boves was buying these chocolats at Pasticceria Rebecca after that I explored the little town, + there was an open-air market at that moment, so that’s even better 🙂 . A little town close to Boves that is really worth going to, is Saluzzo, a little medieval town…

I was really exited reaching the afternoon, as my Zia Livia is also in Piemonte (Torino) to visit a friend of her and we had planned to meet around 3pm in at Alba.

Alba, is for me one of the nicer towns or I might even say small cities in the neighborhood. I especially like via Vittorio emmanuele (lots of deli shops ), but also for the shoppers, there are some very nice boutiques. And on top of that you get the fragrance of Chocolate! Yes, that’s right, chocolate. The reason for that is that the Ferrero factories are located right in the heart of Alba and whenever they are melting chocolate, you smell it in the whole town (it actually makes one hungry 🙂 ). For all you that don’t k now Ferrero, they are the ones from Nutella, Ferrero Rocher, Mon Cherie chocolats or the Kinder Bueno.

          

And to make a long story short (er) we encountered my aunt and here two friends earlier than expected and one of the friends insisted to invite us for lunch (for her small, for us pretty big). So again we had a celebrative lunch 🙂

Last evening we went to my favorite restaurant in this region, ‘ Osteria da Gemma’. This restaurant is not for small and/or picky eaters, as you don’t have menu, you just have to eat what they serve. And believe you me, they really serve A LOT. As starter or antipasto, we had vittelo tonnato, steak tartare (piemonte style), Insalata Russa, salami and coppa. We then continued with ‘gli primi piatti’ tagliolini and agnolotti al sugo di carne. Followed by rabbit and veal with peperonnata. We finished with a choice of desserts (they just gave them all) Strüdel, Crème caramel, semi freddo. ALL HOME MADE!!! We drank their own Dolcetto wine and water. How much would you guess we paid? 48EUR for 2!!

I had already been to this restaurant with my dad (the picture is still on their wall)

Another perfect end of a perfect sunny day. Today we are going to my mom’s favorite Italian city Torino.

Some call it Barolo, I call it heaven – day 1

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I think the best way to start this post, is by showing you the view I have right out from my chair.

Yes, that’s right, all vineyards! If heaven looks like this, I’m really blessed.

For the moment I’m visiting a friend of my father (Fiorenzo) in La Morra. Which is one of the 11 villages where the Barolo wine can get produced (Yes, lucky me). Every time I come here, I forget how beautiful this region is and how many gastronomical greatnesses it has. Starting with ofcourse the world famous Barolo wine, the Spumante d’Asti (sweet spumante), White Truffles, Nutella or better Ferrero, etc…. Do you guys now understand what I mean with heaven?!

Something I also should tell you, is that Fiorenzo is the 3rd generation of a winemaking family that sells its wine under the name “Batasiolo”, but I’ll tell you more about that in one of my next posts. Usually I visit Fiorenzo with my dad, this time I brought my girlfriend. As I really wanted her to see this underestimated region that is as beautiful as Tuscany (no doubt).

Like every time, we stay at “Bofani” which is a ‘little’ house in the middle of one of Batasiolo’s vineyards.

In the back there are the grapes to make Barolo, and in front of the house to make Chardonnay.

Yesterday was our first day here, and already we got dipped in the Italian way of living.

We had a small lunch right in front of the house together with a few Puerterican and Candian friends from Fiorenzo, who are visiting. I was also very happy that Fiorenzo’s nephew also joined.

What do you guys think about when I say Italian feast? Long tables, lots of food, lots of people, wine more than the eye can see? Yes? Well that’s exactly how it was. I helped to set the table.

After this “lunch” or “Merenda” we went back to have a tour in the cellar’s and see how the wine of Batasiolo gets made… as there is no better moment to see this as now it is the “vendemmia” or grape picking. (more about that in my Batasiolo blogpost).

That night we went for a dinner at Rosso Barolo in a town called Barolo (what’s in a name).

We really enjoyed our meal. We started off with some Melanzane with cottage cheese, followed by some gnocchi and ravioli, to finish with some Brassato. We didn’t have a dessert… but I must admit they looked great 🙂 . I would recommende Rosso Barolo for its great food, romantic atmosphere and very friendly staff that for some reason didn’t want us to go yet 🙂 .

A great end of day 1, up to day 2… who knows what might happen

Wine & Delicacies expo Brussels

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For all you guys that want to spoil you taste buds , you should really go to the Brussels Wine & Delicacies expo from 24 until 27 November.

This is not only a tradeshow for professional foodies, all us regular people are also welcome to enjoy the more then 4600m² of the best Gastronomy has to offer . What makes this expo different? Well  Wine é& Delicacies tries to focus on authentic ingredients and flavors from Belgium, France, Italy, Japan, etc…  like for example the champagne from Paul Hazard, in chocolate marinated Sauterne grapes from Chocolatier Verdier, handcrafted Roquefort cheese, etc….

Besides being able to temper your taste buds, you’ll also be able to feast your eyes on culinary demonstration (by kitchen aid), meetings with great star chefs, and list goes on and on ….

I’ll be going, hopefully I’ll see you there?

You’ll find more info on the Wine & Delicacies expo Brussels website

Fajita Spinelli Style

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I really like fajita’s and could really keep eating it (mmm, I think I say this from all my dishes from time to time I make them myself… because everything you make or do yourself is always done better. This time I showed my buddy Nicolas  how to make them (in his kitchen)

Ingredients: (for 4 fajita’s, enough for 2 people)

  • 3 paprika’s (doesn’t matter which color they have)
  • 2 chicken filets (but you can also take other kind of meat)
  • 1 little tin of tomato purée
  • 2 bay leaves
  • Salt, pepper
  • 3 eating spoons or sweet paprika powder
  • Pinch of oregano
  • 400ml of chicken stock ( or either 400ml of water and 1 chickenstock cube)
  • 2cloves of garlic
  • Olive oil
  • 1 onion (peeled and sliced)
  • Glass of red wine

 For the tortilla dough

  • 100g of flour
  • Water
  • Pinch of salt

For the filling:

  • Iceberg salad
  • Guacamole
  • Emmental cheese (or another greasier cheese)

 Get started:

Peel and slice the onion, garlic and paprika’s

Put some olive oil  and the 2 peeled garlic gloves in a pot and heat the pot.

  • Once the oil is hot, put in the chicken and bake the chicken.  When chicken is not pink anymore, you  add the sliced onion and cut paprika’s. (stir from time to time)

  • When all the water has disappeared and you add the paprika powder, oregano, salt, pepper ,red wine, chicken stock and bay leaves.

  • Cook on a lower heat until the sauce has thickened and it looks like the picture below.

Now we start to make the tortilla dough

  •  Put the flour, ¼ of a glass of water and a pinch of salt in a bowl and start mixing and kneading it until you get a firm dough like on the picture below

  • Make a little ball and cut it in 4

  • Take one piece and start flatten it (put some flour under it, to prevent sticking)

  • Grease a pan and put on heat.

  • Once your pan is hot enough, put the first flattened dough and bake 3 minutes at each side (like on picture below)

Do this for all pieces of dough .

Only 1 thing left to do, serving it 🙂

I think you picture below speaks for itself

 

Let me know what you think!!

Young chefs cook for young people

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Sorry, this is especially for my dutch speaking followers.

From  October 1st until November 15th you can enjoy Flemish top gastronomy made by young and very potential chefs .

You can enjoy a 3 course menu for €45 with wines and waters included. Find out which are the participating restaurants on the  link below:

 http://www.vlaanderenlekkerland.be/Startpagina-home-Jong-Keukengeweld.html

I will certainly try one (or more) of them out.

Let me know which one you’ll be doing?

Tomorrow I’ll post another great recipe!

Gnocchi alla romana

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This is actually one of my preferred dishes.  I remember eating this dish loooooots of times siting under a pergola in Italy during my summer holidays in Italy (when I was young)

Ingredients:

  • 250g semolina (kind of Italian flour)
  • 50g butter
  • 50g grated Parmigiano cheese
  • 3 egg yolks
  • Pinch of nutmeg
  • 1l milk
  • Pinch of salt

For serving it

  • 200g Butter
  • Sage
  • Grated parmigiano cheese

Get started:

  • Put the milk and butter in a put and turn on the heat (not max heat).
  • Just before the milk start boiling, you add the semolina. Stir until all the semola is gone and until the milk is starting to get thick (like picture below

  • Add the egg yolks one by one while stirring
  • Add the pinch of salt, nutmeg and the parmigiano cheese.

  • When everything is mixed well, you poor the milk mix on a cutting board (wrapped in plastic foil) and try to even it out (like picture below)

  • Let the mix cool down (I always have to watch out that I don’t eat it all when it is cooling it down, because it is daaaaaaaamn good)
  •  Once the mix is cold you can cut out little rounds (or whichever form you prefer).

  • Put the little rounds in a baking dish that you greased with some butter.

  • You now put some of the butter and sage in a pot and let the butter melt on low heat

  • When the butter is melted, poor it over the gnocchi and put some Parmigiano cheese on top

  • Put in 180°C pre-heated oven for 10 minutes and 5 minutes under the grill

 The result looks like this:

You can eat it like this or serve it with a normal tomato sauce.

Let me know if you like it?!

Tagliatelle with Scampi tomato sauce

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This dish is loved by lots of my friends  and on top of that very easy to make.

 Ingredients: (for 2 or 3 people, depending how much they eat 🙂 )

  • 250g scampi (peel them, you can use the peel for making fish stock
  •  1 onion
  • 2 cloves of garlic
  • 2 dried bay leaves
  • Pinch of salt
  • Pepper
  • 1 red pepper under oil (in case you like it more spicy)
  • Pinch of oregano
  • Pinch of nutmeg
  • 1 cube of fish bouillon (unless you used the scampi peels to make stock/bouillon)
  • 250g tagliatelle
  • Glass of water
  • 800g peeled tomatoes
  • Olive oil
  • Glass of white wine

Get started:

  • Cut the scampi’s in smaller pieces

  • Peel the garlic and onion .  slice the onion.
  • Put some olive oil and the two garlic cloves in a pot and put on the heat.

  • Once you hear the garlic sizzle, you put in the scampi’s

  • Add  the sliced onions and the white wine. Let simmer untill 2/3 of the wine evaporated
  • Add the  peeled tomatoes, bay leaves, salt, pepper, oregano, red pepper, nutmeg, and the glass of water. Stir it all and let it cook on low heat for 15 minutes until you  notice the sauce has thickened.

  • Cook the pasta.
  • Once pasta is cooked you put it back in the pot you cooked it in and add a little bit of the sauce
  • Head it together (this will give better taste to the pasta)

One thing left to do, eat 🙂

The sky is the limit

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Peter Goossens, Sergio Herman, Heston Blumenthal , Massimo Bottura, Anne-Sophie Pic’s … all chefs of the 15 best restaurants in the world (from the list of 50 best restaurants). When seeing these people create a dish, it  is like watching Michelangelo  paint the Sistine chapel ceiling. They really  create pieces of art … and a whole different level of cooking.  I hope one day to be able to try these restaurants (another reason to play the lottery), for the moment my limit is 2 Michelin Stars.

Talking about 2 Michelin stars, a young talent that I admire is Thierry Theys (from restaurant  Nuance), he is 26 and already has 2 Michelin stars and I’m sure the 3rd will follow very soon. I’m really excited that I’ll be going there in October as everybody who has been there agrees with the magnificent food price/quantity/quality. 

A restaurant that I have enjoyed several times was Wouter Keersmaekers’  “Schone van Boskoop”

When I hear chefs  like Wouter Keersmeakers, Peter Goossens, Peter Coucquyt etc…. talk or see them cook, I feel the same experience as I had when seeing the Foodpairing workshop.It is really fascinates me how they can match science and cooking in a harmonious way and always try to find new things. (these chefs sometimes try to create new things together with Foodpairing)

An example why they are the best of the best:

Peter Goossens wrote a new cookbook (related to a program he had), where he makes a dish in the classical way and afterwards he makes a dish with the same main ingredients, but in a gastronomical (3 Michelin Star) way.

Steak with french Fries

These chefs prove that if you want to be and give the best, that passion is the best way to achieve it.

The classical highway of cooking….

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In one of my previous posts, I talked about my examples of Italian cuisine. I also want to share with you some of my other examples outside the Italian cuisine. Some of you might know that I did chef-school and learned a lot about the classical French kitchen with Auguste Escoffier ‘s cooking methods as a guideline. I’ve never regretted having done chef-school, as it has given me a great basic knowledge of cooking to build on.

Having the classical French cuisine as base, I really admire great chefs that try to continue Escoffier’s work. A great example of someone a person like th is is Paul Bocuse who has always been seen as Escoffier’s successor continuing his life work.

Chefs  that also can be seen (according to me) as successors are people like  Johan Segers (from  restaurant ‘t Fornuis in Antwerp). Seeing him cook gives me the feeling of a child in a candyshop. The same goes for Marc Paesbrugghe, a chef who actually gave back the 2 Michelin stars awarded to his restaurant “Sir Anthony Van Dijck” as he wanted to change his concept and not be part of the French guides anymore…. But you can still see the classical French cuisine in his dishes. One of my favorite Johan Segers dishes would be the caramelized ham with carrot puree (link is in Dutch, but if you want the translation, let me know and I’ll provide it to you)

Rick Stein  is also somebody who fits the profile. With the only difference that for him it is not necessarily the classic French cuisine, but more every country’s landmark/classical dishes. Like a Good shepherd’s pie, fish & chips and traditional English dishes. But he also always tries to find new tastes and the origin of some tastes during odyssey through Asia or Southern Europe . You should try the “Escalopes of Salmon Troisgros” recipe. I’m sure you’ll like it! Let me know…

1 thing they (and me) have all in common, is having respect for your products and keeping it “simple”.

Obviously there are a lot of other great chefs who base their cooking on classical methods, but I would be too difficult to list them all.

Who would your examples or great classical chefs be?

A sip of Grappa for an instant Italian feeling

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In my last year of high school  we had to choose a product that we had to work around the whole year. We had to write a marketing plan, plan some advertising, etc…. to promote and sell your product. I chose Grappa.  My first choice was actually Whiskey, but my dad made me change my mind 🙂

You might find it a strange choice, but I changed my mind because Grappa was/is a product people aren’t familiar with. I know that the teachers didn’t complain about my choice 🙂 .

What is grappa actually? Grappa is a distillated liquid made from the grape left overs  after making wine.

When you would use the whole grape (or fruit) this liquid would be an “Aquavit” and not “Grappa”. What would obviously make that “Aquavit” has a softer taste, while “Grappa” has a much stonger taste. Grappa’s origin is in Italy, the parts close to Slovenia/ Croatia, like Friuli, Veneto, Alto Adige,…  

Within the Grappa itself you also have a distinction:

–          Monovitigno: made from 1 kind of grape

–          Polivitigno: consists out of all different kinds of grapes (as well white as red)

–          Aromatic grape: like the Moscato grape

My preferred Grappa and Aquavit distillery would be Nonino , which was also the company I worked with for my highschool thesis. To learn more about how the Grappa is made,  my brother and I went to visit the Nonino distillery . We took a guided tour with Cristina Nonino (daughter) and Giannola Nonino (mother)… who really took their time to explain everything we needed to know.

We also had a tasting (at 10.30a.m). But lilke for every drink, there is a special way or correct way how it should be drunk/ tasted, so  they also explained  us the best way is to taste Grappa. The best way to taste Grappa would be when the grappa is at room temperature (12°C) served an open glass and slowly drunk. My all times preferred grappa is the Picolit (made from the rare Picolit grape) . To make a “caffé corretto”, you should use the traditional grappa. Some of you will  be happy to hear that grappa goes well with dark chocolate 🙂

For the ladies who have a sweet tooth I would highly recommend the Gioiello, which would be a Honey distillated drink… very tasty.

The high school assignment story ended well.  All the teachers liked the work I wrote (I think the tasting during my presentation helped). If you would like more info about Grappa, don’t hesitate to ask me. It would be taking a trip down memory lane.