More Chinese Food!
June 25, 2004
Yes, that's a hedgehog riding a donkey! This Chinese cookie is made from fortune cookie dough. Normally I never eat fortune cookies, but these were so beautiful... that I can't eat them either.
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Tonijn voor het Publieke Domein
That's Dutch for Tunafish Salad for the Public Domain, the title of the bad weather picnic that I designed (and produced with the generous help of Tracey Prehay and Anne Schiffer) for the opening of my student's exhibition at the Balengebouw in Roombeek (Enschede). (Website is forthcoming!)
tunafish sandwich (broodje tonijn voor het publieke domein)
baggie of pickles (zakje zuur - pickles, zilver uitjes)
baggie of sweeties (zakje zoet - bitter koekjes, nep ouderwetse drop)
peach (perzik)
water
Please read more... "Tonijn voor het Publieke Domein"
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Moralist hangups
June 20, 2004
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.
'Why drain yoghurt yourself?' you may ask. Indeed, why hang up yoghurt when we can now buy perfectly delicious, hyper-thick and fatty yoghurt at Turkish shops. The Turkish version even comes in a handy tub that when recycled works brilliantly as vernacular tupperware.
The reason you should drain your own yoghurt is that this process is beautiful to behold and it yields a urine coloured water called 'whey'. Drink whey as a thirst quencher. Served ice-cold, there is no subsititute for piercing through the thick wall of mucous produced by an 80 kilometer cycling adventure than a good glass of whey.
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The Breakfast of Champions
June 19, 2004
Breakfast Menu for when the Champion has a hangover.
- 2 fried eggs over HARD with crumbled canned fromage brebis
- 2 delicious cups of coffee
- 1 red pepper eaten from the fist
Please read more... "The Breakfast of Champions"
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Carrot Caramel with Poached Peaches
June 14, 2004
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 resistant surface
Please read more... "Carrot Caramel with Poached Peaches"
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Comfort Food
June 12, 2004
Since I was 14 I've been a huge fan of kimchi (korean pickled cabbage). And lately not a day goes by when I don't eat it. And lately I eat it with noodle-cut tofu, 'white cheese soup', black sesame seeds and wasabi peanuts.
I love the way the different textures of cabbage and daikon radish feel on my tongue, the prickling of the ferment, the mild, soothing tofu, the crunchy sesame seeds and the pungency of the wasabi peanuts. A pool of 'white cheese soup' (recipe follows) with spring onion provides contrast to the kimchi, balancing the flavours.
- fresh bubbling kimchi
- fresh raw tofu cut into 'noodles'
- a white cheese soup (recipe follows)
- sprinkling of black sesame seeds and wasabi peanuts
Please read more... "Comfort Food"
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About 10,000 EURO worth of ham
June 10, 2004
An image of the ham fridge at one of Barcelona's bistros. This is clearly the ideal way to store the serrano hams until the neat shavings land on a plate near your bread.
Please read more... "About 10,000 EURO worth of ham"
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Camper's Flagship Restaurant
June 07, 2004
The wall mural menu at 'Foodball'. These last days in Barcelona I had the opportunity to meet up with designer Marti Guixé to talk about our food-related projects. He showed me the newly opened Camper flagship restaurant that he designed.
Please read more... "Camper's Flagship Restaurant"
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Rhubarb Marmalade Terrine
June 01, 2004
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 have taken the 'White Death' bit seriously.
Luise coming to dinner and I'm plum out of sugar because I used it all up last week making a massive batch of orange marmalade. My situation is not unlike the Weapons of Mass Destruction Scenario that was plaguing 'that Man'. I have lots of marmalade, and I know that it's just chock full of sugar because I put the sugar there in the first place.
I served this Rhubarb Marmalade Terrine with a stiff hangop (joghurt from which the whey has been drained) sweetened liberally with THAT's RIGHT homemade marmalade! I spiced the hangop with saffran and rosewater and spooned it into quenelles to serve next to the Rhu.
Please read more... "Rhubarb Marmalade Terrine"
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