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The Composer called me a citrofiliac! And though he seems to appreciate my cooking, he thinks I should use less citrus. Whatevs, by the time he gets back from his massive stint in the Old Country it'll be strawberry, soft fruit and rhubarb season. In lieu of citrussy freshness I'll show him ever... Read more

Posted on April 4, 2008 9:12

Here as the Centre of the World, in terms of food

Here as the Centre of the World banquet with local food from Twente and Overijssel. Guests getting giggly on the bubbly. A week and a half ago, my colleagues and I at the Dutch Art Institute (DAI), were in the throes of an international symposium on 'all things periferal' for artists and mediat... Read more

Posted on June 3, 2006 14:35

New Year’s resolution No. 12: Make a good recipe for yoghurt ravioli

Ever since I've been back in the city, all I do is act like I'm not busy at all and that these short, dark days are endlessly long. It feels like I've got all the time in the world, which I'm guessing is a sign of mental health. Please don't let the Languedoc wear off. In between all the oth... Read more

Posted on January 17, 2006 22:40

Art is, art was fluid last Sunday

Due to the good company and delightfully engaged audience, artist initiative Artis in Den Bosch showed this Sunday (05.06.2005) that they really know how to throw a happening. Margriet Kemper opened the salon with a presentation of her book, Speak, Image! (unfortunately only in Dutch) in whic... Read more

Posted on June 8, 2005 9:57

I love smoking: tea-smoked salmon and a dessert borscht fit for a foot massage

In 6 steps from upper left; 1. Line a wok with aluminium foil and place a handful of any sort of rice on the bottom. 2. Place a goodly amount of delicious loose tea on top of the rice. Earl Grey is the best choice. You are about to create a smoker in which the rice and the tea are the smolder... Read more

Posted on July 11, 2004 16:14

Moralist hangups

It's a day for raucous rejoicing when an immigrant to the Netherlands can help the natives remember their culinary traditions. Hangop is a Dutch summer dessert. It is simply yoghurt hung up in a wet tea towel until all of the whey has drained out of it, thickening the yoghurt in the process. 'Wh... Read more

Posted on June 20, 2004 16:35

Carrot Caramel with Poached Peaches

Sometimes you make something so tasty it just boggles the mind. Carrot Caramel with Poached Peaches Have ready at hand: - peaches: poached, peeled and portioned - fresh carrot juice - juice of one lemon - a great deal of white sugar - a big sheet of baker's parchment laid out on a heat resi... Read more

Posted on June 14, 2004 16:52

Rhubarb Marmalade Terrine

Because I grew up in a California household in which the sweet granules were often referred to as 'White Death', I sometimes encounter a little psychological barrier walking 500 metres to the market and dishing out 1 euro 40 to buy some sugar. Meanwhile, I seem to be the only one in my family to h... Read more

Posted on June 1, 2004 21:10

KimChi Monkfish Papillot

On a piece of parchment place 6 cloves of roasted garlic, a hunk of monkfish, fresh kimchi, butter, scatter with fermented salted soybeans, and drizzle with beer. Fold and staple the parchment to form a sealed package. Place in preheated oven at 200� for 15 minutes. When it smells good, its rea... Read more

Posted on May 31, 2004 9:53

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