two
2 (love*food) Year 1 – Autumn 2010 – Issue 1
Slow sunday Let’s have breakfast together on Sunday morning SPICES AND OLD LACE SCENTED SWEETS TREATS AS FROM AN OLD BOX | THERE ARE DIFFERENT KINDS OF OLIVE OIL AND WE TRY A FEW SAMPLES | SINTRA REPORTAGE CLOSE TO LISBONA THERE’S A LITTLE HIDDEN TREASURE | FALL APPLES MAIN CHARACTERS OF OUR TABLE | COME TO PLAY WITH LADLE THE GNOME | A PARIS TOUR TO DISCOVER CAFÉ GOURMAND … AND SO MUCH MORE!
ph Genny Gallo 2 - G2KITCHEN | OCTOBER 2010
If it were ... “If it were a color? It would be the fiery orange of the trees leaves. If it were a flavour? It would be pumpkin, enhanced by some spices to warm up and get us ready for the first cold. If it were an object? It would be a wooden stick to walk into woods looking for mushrooms. If it were a time of day? It would be dusk, with oblique light, the sharp shadows, the crisp air and the first stars in the sky. If it were a sound? It would be the rustle of leaves under your feet and the wind blowing through the branches. If it were a smell? It would be the scent of first wood burning in the fireplace and the smell of deep woods. If it were a fictional character? It would be a gnome, busily to stock fruits and roots to hide in hollow logs of wood. If it were a sensation? It would be the first long sleeve, the first scarf wrapped around your neck and its soft and reassuring warmth. ... and if it were a season? But of course, it would be autumn! a new beginning, a new enthusiasm, a desire to be creative and be cuddled by the new scents and warm tastes of the most colorful season of the year! “
Giulia! G2KITCHEN | OCTOBER OTTOBRE 2010 - 3
Thanks “Just a few words, I’d say just one. Thanks! Thank you for the warm welcome you gave us, that made a light job the work done this month to churn out warm and fragrant this first real issue, rich with so many brand new recipes and photos studied just for you, who would have read the magazine! We told you it would have been rich ... We begin the journey eating breakfast all together, on a Sunday morning ... Then we fly with to Sintra, a short trip over the ocean. Meanwhile we can browse through a book, one of those that Alessandra will present you each time, one of those guaranteed. In a blink of an eye we’re in London, and then we have an afternoon break in a Paris cafe, or in Monaco, to taste a blonde beer. And without even realizing it, we are back in the green Tuscan hills, that before turning gold and red for the autumn season, gift us with the golden olive oil. And while we munch on an apple, we can already think of an idea for dinner. Or maybe we can call it a day with a nice hot soup, made with hazelnuts, with a new friend, Ladle! Well .. .. browse through this issue… we put all our effort and passion in it as always ... and you, what do you think?” Genny
4 - G2KITCHEN | OCTOBER 2010
ph. Genny Gallo
ph. Elga Cappellari
Summary IF IT WERE Giulia Scarpaleggia
______ 3
THANKS Genny Gallo
______ 5
CONTRIBUTORS
______ 8
SLOW SUNDAY SLOW RECIPES FOR A SLOW SUNDAY MORNING
______ 11
SPICES AND OLD LACE 5 WELL KNOWN SPICES FOR 5 SWEET TREATS
______ 28
FIFTH WORLD BREAD DAY RYE AND CUMIN BREAD
______ 41
COLUMN PHOTOFOOD CLASS
______ 42
THERE ARE DIFFERENT KINDS OF OLIVE OIL A GASTRONOMICAL A GASTRONOMIC JOURNEY IN ITALY ON THE NOTES OF SOME OF THE BEST ITALIAN DOP OLIVE OILS
______ 46
COLUMN CLAU’S VEGETABLE GARDEN
______ 55
THREE EASY RECIPES FOR A FALL DINNER
______ 56
COLUMN BEAUTIFUL AND INFALLIBLE OR HOW TO LIMIT DAMAGES FOR COOK-BOOKS VICTIMS WITH A LIST OF BULLET PROOF TITLES
______ 60
A PARIS TOUR TO DISCOVER CAFÈ GOURMAND
______ 62
SINTRA REPORTAGE CLOSE TO LISBONA THERE’S A LITTLE HIDDEN TREASURE
______ 72
COLUMN POPPIES AND PUPPIES MEET LADLE AND HIS YUMMY HAZELNUT SOUP
______ 78
FALL APPLES MAIN CHARACTERS OF OUR TABLE
______ 86
A BLOND FOR THE BUFFET A VERY SPECIAL MENU WITH BEER AS PROTAGONIST
______ 95
COLUMN SIMPLY LONDON WELCOME TO BOROUGH MARKET
______ 104
CREDITS
______ 109
G2KITCHEN | OCTOBER OTTOBRE 2010 - 7
Contributors GENNY GALLO
Student, wife, worker and dreamer .... my head is always full of ideas, perhaps too many sometimes, always with a hundred things to do, but a thousand to project, even when I should stop and take a breath, I really can’t do it ... Since 2009 I run my blog Al cibo commestibile, my little precious corner where I can capture and show the fruits of my two passions, photography and cooking.
http://www.alcibocommestibile.com
SILVIA LUPPI
Photography is my job and my biggest passion. Reportage, architecture, still life..... each and every aspect captures me! My desire to learn and discovery each style led me to the food world and consequently to open my own food blog. At the beginning, it was born as a simple amusement, a diary with recipes and personal memories, but my passion kept growing day after day, pushing me to study seriously this world that is giving me lots of satisfactions. Beside this, photography gives me the chance to test me every day, living different experiences that allow me to grow constantly, as a person and as a professional.
http://basilicoepinoli.blogspot.com
EDDA ONORATO
I’ve been living in Paris for some years. My father is Italian, my mother is French, so I’ve grown between flavours and tastes of these two amazing gastronomic cultures. I’m passionate of and obsessed by cooking and everything that comes around food, ingredients and their stories. Recently I fell in love with photography, especially food photography. I write my blog in French and Italian. Its name is Un déjeuner de soleil, a breakfast of sun: the French expression means something ephemeral. My blog is a place to share my discoveries, my experiments and recipes, waiting to have you all as my guests for a tasting on a terrace bathed in sunshine. I cooperate with publishing houses as recipe author and photographer.
http://www.undejeunerdesoleil.com/
TIINA RINKINEN
Tiina Rinkinen is an editor, photographer and blogger living in Finland. She is the author of Sparkling Ink, a food & home blog about passion and love for food and simple living. Tiina’s recipes are inspired by fresh and local seasonal ingredients and the simplicity of Scandinavian cuisine. Having fun with new recipes, simple cooking with great ingredients, and gathering around the table with family and friends is what makes cooking so special.
http://www.sparklingink.com/
ALESSANDRA GENNARO
I learned to read with old Mickey Mouse comics, during kindergarten time, and since then I have not stopped yet. Over the years, books have become a part of me, my never ending bass tune, the backbone of my life, the resonance of my encounters and my passions. Among them, the passion for cooking, born within domestic home walls and then grown in spaces, first physical then virtual, from the thematic library to the blog. Forty-four year old, Genovese, globetrotter, I dedicate the left over time from family and professional commitments to reading, writing and talking about food, either into the official areas of publishing or into the homely spaces of my kitchen, that has always been a place of culinary experiments, more or less successful. From today, I’ll do this also here, retracing the story of a passion by its protagonists, from the most famous to the less well known, people that, with their curiosity, their enthusiasm and their desire to dare, have allowed food to become what is today: a meeting point, an exchange and comparison place, which draws from the roots of its past the lymph to renew itself every day, in the present.
http://menuturistico.blogspot.com/
SARKA BABICKA
Sarka is a London based blogger, food photographer and stylist living in London since 2008. She was born and brought up in Prague, Czech Republic. Her photography passion was ignited with a first photo she took for her blog Cook Your Dream about a year ago. She loves cooking, baking, travel and photography.
http://www.cookyourdream.com/
8 - G2KITCHEN | OCTOBER 2010
GIULIA SCARPALEGGIA I’ve been living in the Tuscan countryside since I was born: Tuscany is my daily life and the landscape I see from my bedroom window each morning. My first and upstanding passion is English and foreign countries. I’ve always loved travelling and discovering new cultures through their culinary traditions and through people experiences. I started seeing my home land through the eyes of foreign people and I discovered a new point of view, new colours, fresh and primitive emotions, genuine flavours and tantalizing scents. I deeply fell in love with the vision that foreigners have of Tuscany. Hence my blog, Juls’ Kitchen, a sum of my passions – cooking and English – where opposite sensations and experiences find a perfect and luscious balance.
http://www.julskitchen.com/
ALICIA MANAS
My name is Alicia, I am Spanish but I’ve been living in Milan for five years now. A degree in languages and love took me to Italy, a love that increased to include photography and Italian cuisine, too. My interest in cooking comes from afar: when I was 10 years old my mom bought me my very first cookbooks that I still have and use for some legendary recipes. With the arrival of the Internet and the blogosphere, I have always been more passionate about it. Two blogs (one Italian and one in Spanish) and many photos on Flickr, not only food related, are the result of this adventure.
http://erborina.blogspot.com - http://amiloquemegustaescocinar.com
CLAUDIA SCARPALEGGIA
My name is Claudia, I’m 20 and I study Food Technology at the University of Florence. I’ve chosen this branch of studies because I’m curious about all that concerns food, from organic growing to the study of its chemical properties…and obviously I like eating good and healthy things! Moreover, I love travelling, taking pictures and I’m fond of trekking. I’m going to update you every season about what you can plant and harvest, if you too want to have your own little vegetable garden, and about all the healthy properties of your fresh vegetables!
ELGA CAPPELLARI
My name is Elga, I’m a very Italian, 37 year-old mother of three children and a passionate about cooking, yes, just a passionate autodidact. I believe in “we are what we eat” so I like to experiment and direct my children toward a food culture that can stimulate them to the taste research. Struck by photography art, I love to capture what strikes my eyes and that moves me, both in the kitchen and during our travels. I’m a home chef in my spare time and I manage my blog Semi di Papavero with dedication and enthusiasm, because in it I found my proper dimension.
http://www.semidipapavero.net/
CAROLINA CENNI
I’m Carolina and I’m 27 years old. I was born and grew up in Florence, but now I live in London. Officially, I graduated in Sociology and now I work for a newspaper. Unofficially, I am always in my kitchen playing with flours, spices, scales, and ladle, which is my wand. My blog “Semplicemente Pepe Rosa” was created in April 2009. It’s a funny collection of tales, pictures and recipes. It’s my way to share food with all of you, which is one of the things that make me so happy…
http://www.semplicementepeperosa.com/
CHIARA BIAGIONI
My name is Chiara, also known as Kia, and actually I have some problems to explain with my own words who I am… I could try to define myself as a designer, an all around decorator, an aspiring painter, an employee with the head in clouds and the constant desire to use daily my hands… or just a mom! I like using every means that creativity offers to express myself, being them fascinating brushes, a cold mouse, pots and pans or tissues and sewing thread! Graphic designer for blogs and websites, I start with patience and enthusiasm this new adventure!
http://www.kiabia.it/
G2KITCHEN | OCTOBER 2010 - 9
...with all the sweet laziness of a Sunday morning...
Slow Sunday A SLOW RECIPE FOR A SUNDAY MORNING
“Waking up late, slightly lazy with the feeling of a day of freedom, outside the regular flowing of time, something that belongs completely to us. Looking out the window at the city that magically rests, people who walk slowly, calmly go to boulangerie then sit down and have a coffee outside, even if it is cold. Going to the market (because there’s always something missing), to the fromager to buy eggs, fresh white butter and some cheese for the evening. Sometimes, getting back, you finish to make the dough rise and bake it to offer a warm and fragrant brioche to our beloved ones, still sleepy. No matter if on Sunday the weather is a bit gray (as it is often in Paris), indeed it makes me willing to knead, baking bread, walking around in the house while the dough rises and bakes in the oven. We have a late lunch, I make slow dishes as fresh egg pasta, a roasted meat or something more challenging I wanted to try since some time. In the afternoon we talk, laugh, we read over a cup of tea, we make plans for the future, for the upcoming holidays… In the evening, the slowness and laziness take over. We have a soup or some cheese with a (French) salad for dinner. Then, if I have still some joyful Sunday energy left, I bake cookies for the next breakfasts. And so you go softly to sleep, the house full of smells...” Edda
G2KITCHEN | OCTOBER 2010 - 11
Granola with Giulia’s slow sunday...
yogurt
Slow Sunday 12 - G2KITCHEN | OCTOBER 2010
PHOTO, RECIPES AT PAG. 22 AND TRANSLATIONS BY GIULIA SCARPALEGGIA
“From Monday to Friday in the office, always checking the time, trying to combine activities, meetings and spare time, in order to squeeze the most out of every single moment. Then comes the weekend, rhythm slows down and I rediscover the pleasure of making from scratch, building something, using my time to reflect and enjoy the time that unfolds in front of me. During weekdays, breakfast is usually done with an eye on the clock and one to the list of to do things. On the weekend, it becomes a fun time, when you find time to play and make a cuddling, sweet and fruity jar, according to the inspiration of the moment. You need really a few ingredients: home made granola, fruit compote and natural yoghurt!”
CHOCOLATE CHIPS donut Genny’s slow sunday...
PHOTO, RECIPES AT PAG. 22 BY GENNY GALLO, TRANSLATIONS BY CAROLINA CENNI
“The awakening and the breakfast. It’s like a new awake every morning. On Sunday, when we have time I love to wake up with vanilla and coffee smell mixed together. It’s the sweetest way…“
Slow Sunday G2KITCHEN | OCTOBER 2010 - 13
Yogurt and rose cream with fresh figs Carolina’s Slow Sunday...
Slow Sunday 14 - G2KITCHEN | OCTOBER 2010
PHOTO, RECIPES AT PAG. 22 AND TRANSLATIONS BY CAROLINA CENNI
“When I think about sunday morning breakfast I think about fruit. Fresh fruit is the symbol of my slow sunday. Take the time to wash it, cut it into pieces and arrange it on a beautiful plate make me happy and I feel on holiday…”
Tostadas
Alicia’s Slow Sunday...
“Tostadas are the most traditional way of having breakfast in central-southern Spain. They are also a healthy and tasty alternative to hyper caloric, fatty industrial products.
PHOTO, RECIPES AT PAG. 22 AND TRANSLATIONS BY ALICIA MANAS
Having a tostadas-based breakfast is simple: they are simply toasted slices of homemade bread with a sweet or salty dressing. The choice depends only how you feel in the morning!”
Slow Sunday G2KITCHEN | OCTOBER 2010 - 15
Banana cake Silvia’s Slow Sunday...
Slow Sunday 16 - G2KITCHEN | OCTOBER 2010
PHOTO, RECIPES AT PAG. 22 BY SILVIA LUPPI, TRANSLATIONS BY GIULIA SCARPALEGGIA
“It’s good to treat yourself with a sweet awakening on Sunday morning! Miammmmm, but what a gorgeous smell comes from the kitchen?! It is the unmistakable aroma of coffee and the sweet fragrance of a banana and cereal cake! A very good day is ensured!”
Dipping Biscuits Elga’s Slow sunday...
PHOTO, RECIPES AT PAG. 22 AND TRANSLATIONS BY ELGA CAPPELLARI
“When I was a little girl I often found myself attached to my mother’s skirt asking her “Let’s make the cookies”. I perfectly knew how much she loved to cook and that she would have surrendered to my flattery, calm and smiling. Even now I think that making biscuits at home is a deliciously therapeutic pleasure.”
Slow Sunday G2KITCHEN | OCTOBER 2010 - 17
Poached Eggs Sarka’s Slow Sunday...
with Smoked Salmon on a Crispy Baguette
Slow Sunday 18 - G2KITCHEN | OCTOBER 2010
PHOTO AND RECIPES AT PAG. 23 BY SARKA BABIKA
“Slow Sunday mornings are an ideal opportunity to have a breakfast as a little treat which you don’t have time to enjoy during the week. Try to munch on the fresh crunchy baguette with warm egg yolk running over a slice of smoked salmon to give your day a perfect start.”
Lemon plumwicake th poppy seeds Alessandra’s Slow Sunday...
PHOTO, RECIPES AT PAG. 23 BY ALESSANDRA GENNARO, TRANSLATIONS BY GIULIA SCARPALEGGIA
“For the rest of the world, it is the perfect dessert for the tea time. For me, it’s the ultimate comfort food: because it is easy to make, it’s always perfect, it needs just a touch of creativity to make it new and different every time. And beside this, it fills with its fragrance the whole house. In short, it is a boost of optimism that tastes good. And which better way to start your day? ”
Slow Sunday G2KITCHEN | OCTOBER 2010 - 19
Small brioches with pastry cream and Edda’s Slow Sunday...
chocolate
Slow Sunday 20 - G2KITCHEN | OCTOBER 2010
PHOTO, RECIPES AT PAG. 24 BY EDDA ONORATO, TRANSLATIONS BY GIULIA SCARPALEGGIA
“Waking up with the delicious scent of brioche lingering in the air and then sinking into the sweet of timeless flavors. Small moments of happiness that peace yourself with the world. ”
Ricotta Pancake
Tina’s Slow Sunday ...
and Maple Syrup Apples
PHOTO AND RECIPES AT PAG. 23 BY TIINA RINKINEN
These ricotta pancakes are perfect for a relaxed Sunday breakfast or brunch. Maple syrup apples with a touch of cinnamon are the flavor of this season.
Slow Sunday G2KITCHEN | OCTOBER 2010 - 21
Slow Sunday
A SLOW RECIPE FOR SUNDAY MORNING
Granola with yogurt
Apple and cardamom compote Ingredients: 2 Golden Stark apples - About 50 g sugar - About 10 cardamom pods - Juice of ½ lemon Peel apples and cut into small cubes. Crush the cardamom pods in a mortar. Put apples in a pan, add sugar and cardamom and pour in the juice of half a lemon. Cook on low heat for about 20 minutes, stirring occasionally. Let it cool down. Cocoa Granola Ingredients: 300 g golden crup - 300 g mixed grain flakes (oats, wheat, barley, rye, rice, barley, wheat germ) - 100 g mixed seeds (flax, sesame, sunflower) - 100 nuts (pistachios, walnuts) - 2 tablespoons sunflower oil - 2 tablespoons unsweetened Dutch cocoa - 100 grams flaked coconut Preheat oven to 160°C. Mix all ingredients except coconut in a large bowl. Spread the granola on a baking sheet lined with parchment paper. Bake for about 40 minutes, stirring frequently with a wooden spoon so that the granola won’t stick together. Remove from oven and let cool, then add the coconut flakes. You can store it for days in an airtight container.
CHOCOLATE CHIPS donut
Ingredients: 70 g soft butter - 170 g sugar - 2 eggs - 180 g flour - 70 g corn flour - 250 ml whipping cream - 1 tsp baking powder - 1 tbsp vanilla essence - 100 g floured chocolate chips
Yogurt and rose withcream fresh figs
Preheat the oven to 170C. Beat the butter and the sugar until fluffy. Add eggs one at a time and whip until fluffy. Sift the flour with corn flour and baking powder. Add to the mixture with eggs a little bit of whipping cream and a little bit of flour until the end. Continue to whip with the electric whisk.
Ingredienti: 300 g yoghurt 4 red figs 4 tsp rose syrup Put the yoghurt into two cups and sprinkle with rose syrup. Wash and cut figs. Range figs over yoghurt ad rose cream. Serve immediately.
Add the floured chocolate chips and fill your donut mold with the mixture. Bake in the preheated oven for 40/45 minutes.
Tostadas
Ingredienti: Home made bread - Butter - Fruit jams - Fresh tomato - Extra virgin olive oil - Sal Toast the slices of bread and spread them with butter or butter and your favourite jam. For a salty breakfast use grated fresh tomato dressed with olive oil and salt or simply oil and salt. In Spain sweet and salty tostadas are always served with fresh orange juice and white coffee!
22 - G2KITCHEN | OCTOBER 2010
Banana cake
Ingredients: 80 g butter - 100 g sugar - 2 eggs – 200 g flour- 2 handfuls cereals - 1 teaspoon baking powder – milk enough to make the mixture thick – 2 bananas Mix sugar, eggs and soft butter. Add flour and cereals. Pour over the milk and stir until the mixture is evenly mixed and dense. Add the baking powder and the bananas, cut into small pieces. Pour the mixture into a greased cake mold or into single small molds. Decorate the surface with banana slices, bake in preheated over at 180°C for 30 minutes. (Check the cooking!)
Dipping Biscuits
Ingredients: 300 g flour - 125 g butter - 125 g sugar - 2 eggs - 2 tablespoons orange flower water - Milk for brushing Salt Break the eggs into the bowl a real magic fairy add two ounces of white flour! Mix plan, stir strong And the cupboard open its doors Come on stage the court jesters A sweet honey and cocoa dust Fall into the bowl And I am the queen of the kitchen! Damn I forgot! I am still a child and therefore little princess!
Pour the flour on a working surface. Make a well in the middle and pour sugar, cold butter reduced into pieces, a pinch of salt, eggs and orange flower water. Knead until you have a ball of smooth, compact texture. Wrap in foil paper and put it in the fridge for half an hour. Remove from the fridge and roll out the dough into a rectangle ½ cm thick, and cut out your favorite shapes with a cookie cutter. Arrange the biscuits on a baking sheet covered with parchment paper, prick the surface with a fork and brush with milk. Bake at 180°C for 12 minutes.
Poached Eggs
with Smoked Salmon on a Crispy Baguette
Ingredienti per 2 persone : 2 eggs - 1 tbsp vinegar - ¼ tsp salt - 2 tbsp crème fraiche - 1 small baguette - 100g smoked salmon - handful of mixed salad leaves - 1 tsp fresh chives, chopped - Directions
Bring a large pot of water to a boil over high heat, add the vinegar and the salt. Crack the egg into a small bowl. When the water is boiling, reduce the heat and stir the water with a spoon. while the water is still swirling slip the egg carefully into the water. Repeat with the second egg. Cook the eggs for 3 minutes. Remove with a slotted spoon and drain on kitchen paper. Meanwhile, halve the baguette lengthways and toast slightly. Spread one tablespoon of crème fraiche on each half of baguette and put the smoked salmon and salad leaves on top. When the eggs are cooked, put them on top of the salmon and sprinkle with fresh chive.
Lemon plum withcake poppy seeds
Ingredients for a 1 lt mould: 250 g butter at room temperature - 250 g caster sugar - 250 g flour 00 - 4 medium eggs – 12 g vanilla baking powder – grated zest of 1 lemon - 2 tablespoon od lemon juice – poppy seeds For the lemon icing 250 g icing sugar – a few drops of lemon juice Preheat oven to 180°C, fan assisted. Whisk butter with sugar and add eggs, one at a time, stirring continuously. Add lemon zest, lemon juice, poppy seeds and finally sifted flour and with baking powder. Grease a cake mold of 1 lt capacity, pour into the mixture and bake for 45 minutes. If the surface should darken too much, cover with a sheet of aluminum foil. Allow to cool before unmolding and, if desired, garnish with lemon icing, made by mixing icing sugar with lemon juice, poured drop by drop, until the desired consistency.
G2KITCHEN | OCTOBER 2010 - 23
Slow Sunday
A SLOW RECIPE FOR A SUNDAY MORNING
Small brioches with
pastry cream and chocolate
Ingredients: For the brioche: 250 g flour rich in gluten (Manitoba) + flour to knead - 5 g salt - 25 g sugar - 10 g of fresh yeast 25 ml warm water - 1 egg +1 egg to brush - 100 ml milk For the pastry cream: 250 ml milk – seed from a vanilla pod - 3 egg yolks - 60 g sugar - 25 g cornstarch or rice flour - 20 g butter - chocolate chips The night before. Dissolve yeast in water and allow to ferment for about ten minutes until it gets frothy on the surface. Mix flour, salt and sugar. Make a well in the centre and pour in the yeast with water and egg. Begin to stir gradually adding milk. Knead for about ten minutes, preferably with a food processor, until everything becomes smooth, elastic, evenly mixed and until it doesn’t stick to the walls (or hands) anymore. If required, add some more flour. Make a ball, cover with floured cling film or with a damp cloth and let rise in a warm (around 25 ° C) place, without current. It should double in volume. Take again the dough, flatten it with your hands so that it deflates and regains its original volume. Roll out a rectangle of a few centimetres in height. Cover with plastic wrap and refrigerate overnight (if you do not have enough time,
about three hours). Make the pastry cream (the day before or the same day). Boil the milk with the seeds of a vanilla bean. Mix the egg yolks with sugar and cornstarch. Pour over half of the hot milk and stir so that the sugar dissolves. Pour everything in a pot with the remaining milk and bring back to a boil for about 2 minutes, stirring continuously. Turn off the heat and mix in the butter. Pour the pastry cream into a bowl, cover with cling film sticking it to the very surface (ie directly on the pastry cream so that it won’t be in contact with air) and refrigerate for about twenty minutes. Then store in refrigerator until ready to use. Remove again the brioche dough from the refrigerator. Roll out with a rolling pin to form a rectangle about half a centimetre thick. Spread with the pastry cream, sprinkle with chocolate chips and roll on the longer side to get a sausage. Cover with cling film and refrigerate for about 15 minutes. Cut the sausage into 2 cm thick slices. Let rise again for half an hour (I have to almost double in volume). Preheat oven to 180 ° C. Brush small brioches with beaten egg and bake for about twenty minutes until golden brown. Serve warm. You can store them for a day in a closed bag. Note: The brioche dough can be safely frozen days earlier, after the first rise. Roll out on a baking sheet and cover with cling film. Then you just have to thaw it in the refrigerator overnight and follow the recipe. If you like, you can freeze the sausage of stuffed brioche as well, taking care to thaw overnight in the refrigerator. It’s better, however, to make the pastry cream and stuff the brioche the very same day, to have a better taste!
Ricotta Pancake
and Maple Syrup Apples
Ingredients (serves 4): Pancakes: 250 g (9 ounces) ricotta - 125 ml (2/3 cup) milk - 2 eggs, separated - 100 g (3 1/2 ounces) flour - 1 teaspoon baking powder - oil for the pan Apples: 2 tablespoons butter - 3 apples - 125 ml (2/3 cup) maple crup - 1/2 teaspoon cinnamon
Separate egg yolks and whites. Whisk together ricotta, milk and egg yolks. Mix flour and baking powder and add in the batter. In a separate dish, beat egg whites until foamy. Fold the egg whites in until combined. Dollop batter on a large oiled pan or skillet. Cook both sides until golden. While the pancakes are cooking, prepare the apples. Heat butter in a pan over medium heat. Cut firm apples into thin wedges and transfer to the pan. Measure in 1 tablespoon maple syrup. Saute the apples for 5 minutes until soft and sticky. Add in the remaining syrup and cinnamon. Spoon apples and syrup on pancakes and serve warm.
texts, photos and recipes: Giulia Scarpaleggia ; Edda Onorato; Tiina Rinkinen.
24 - G2KITCHEN | OCTOBER 2010
Genny Gallo; Carolina Cenni; Alicia Manas; Silvia Luppi; Elga Cappellari;
Sarka Babicka;
... Have a good breakfast
ph. Edda Onorato
G2KITCHEN | OCTOBER 2010 - 27
Spices and... Old Lace Fab five spices that in Italy are not so known. You can use them with sugar in order to create little and gourmand sweetness‌
Photo and recipe by Genny Gallo - http://www.alcibocommestibile.com Translation by Giulia Scarpaleggia
Chestnuts and Star anise cream
Cinnamon and 85% dark chocolate custard
Carrot hazelnut and cardamom low fat muffins
Orange, pistachios and white vanilla chocolate bars
Lemon and ginger cream tartellette G2KITCHEN | OCTOBER OTTOBRE 2010 - 29
Chestnuts and star anise cream A simple but tasty dessert. The star anice is perfect in autumn‌ Do you agree?
Ingredients Makes 2 bowls: 200 ml whipping cream 150 ml chestnut cream half sheet isinglass 2 pods star anise 1 tbsp chocolate cream
Bring to the boil the whipping cream and star anise. Allow to cool for 30 minutes, then remove star anise. Melt the isinglass in cold water for 15 minutes with a tbsp of chestnut cream and put into the microwave. Then, add the chestnut cream and mix well. Whip the whipping cream and add to the chestnut mixture. Put the chocolate cream into the 2 bowls, fill with cream and put into the fridge.
Star anise
The star anise has a beautiful and charming shape. Its flavour is a great discovery for the palate. It’s good with onions and great with chestnut. It goes well with everything. Attention! You can confuse it with the Japanese one called Shikimi, It is toxic to humans!
30 - G2KITCHEN | OCTOBER 2010
G2KITCHEN | OCTOBER 2010 - 31
Cinnamon and 85% dark chocolate custard An explosion of flavour. A spicy and thick cream with the bitter chocolate. The smell is going to expand in your home‌
Ingredients Make 4 cocottes: 1 vanilla pod 6 tbsp sugar 4 yolks 500 ml whipping cream cinnamon powder 40 g 85% dark chocolate
Preheat the oven to 160C. Put the whipping cream and cinnamon powder into a pot and bring to the boil. Beat yolks with sugar. Add the cream mixture and mix well. Pour it in some cocottes. Bake in bain-marie for 45 minutes. Allow to cool and scatter with grated chocolate.
Cinnamon
It’s a small tropical tree spread in Sry Lanka and Middle East.
European use it for centuries. The well-known combination is with whipping cream, in cappuccino or in biscuits. But it goes well with a lot of things! Did you have never try it with peppers?
32 - G2KITCHEN | OCTOBER 2010
G2KITCHEN | OCTOBER 2010 - 33
Orange, pistachios and white vanilla chocolate bars So aromatic! Bars are so gourmet and full of vanilla!
Ingredients: 250 g butter 160 g white vanilla chocolate 250 g vanilla sugar 3 eggs 300 g flour 100 g toasted and chopped pistachios 1 orange (juice and zest) 1 tsp baking powder 1 tsp vanilla essence
Preheat the oven to 180C. Beat the butter, sugar and vanilla essence. Add one egg at a time. Add orange juice and zest. Sift the flour and the baking powder and mix with the mixture. Chop the chocolate and add it and pistachios to the mixture. Bake in a tin (20x30 cm) cover with baking paper for 30 minutes. Allow to cool. Cut into bars. Dust with icing sugar and serve.
Vanilla
It’s an orchid pod. It’s a well known spice. Its smell is perfect for something sweet, but it is also lovely in savories. The most valuable pods are Tahiti ones, but the most famous are the Bourbon. Bourbon pods are shiny and thick and you can buy on internet with low prices. You can prepare an homemade vanilla essence. It’s simple! Open pods and put into a vodka bottle for 3 months.
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G2KITCHEN | OCTOBER 2010 - 35
Carrot hazelnut and cardamom low fat muffins Starting from the classic carrot cake you can bake low fat muffins, but you are going to remember so well their flavour‌ Ingredients: 8 g baking powder 2 pods cardamom 60 g sugar 1 egg 120 g washed carrots 60 g toasted hazelnut 110 g flour 125 g yogurt 1 tbsp muesli
Preheat the oven to 180C. Chop hazelnuts with sugar. Chop carrots and crushed cardamom seeds. Mix vegetables with the sifted flour, baking powder and hazelnuts and sugar mixture. Add the yougurt and egg and mix well. Fill the muffin moulds and decorate each muffin with a little bit of muesli. Bake for 20/25 minutes or until golden.
Cardamom
It’s a tipical Indian ingredient and Indians usually use it in masala. Now, you can find it easily and use for sweetness like cream or for eastern savories as curry.
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G2KITCHEN | OCTOBER 2010 - 37
Lemon and ginger cream tartellette A crispy and friable pastry, a tasty and light cream with the presence of the ginger‌
Ingredients(Make 5/6 tartelletes): Make pastry: 125 gr flour - 80 gr butter 50 gr sugar - 1 egg yolk - vanilla salt 1 tsp vanilla essence Make cream: 200 g water - 80 g sugar - 1 egg - 1 lemon (juice and zest) 4 cm ginger root - 1 tsp corn fluor
Make the pastry. Mix the butter, sugar, egg, flour, salt and vanilla essence. Place in the fridge for 1 hour. Preheat the oven to 180C. Cover the tart tin with baking paper. Riddle the pastry and bake fpr 15/20 minutes. Make the cream. In a pot mix together water, lemon zest and ginger slices and simmer. Beat the egg, sugar and corn flour. Add the lemon juice and mix. Pour the hot water into the egg mixture and simmer until thick. Allow to cool in the fridge and then fill tartellettes.
Ginger
It has the same roots of the cardamom. It has a bitter flavour that seems lemon. It’s typical of eastern cuisine. Try to candy it, because it is going to become a gourmand and amazing snack!
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G2KITCHEN | OCTOBER 2010 - 39
ph. Genny Gallo
Starting from Zorra (http://kochtopf.twoday. net/), it has become a fixture , dear to those
http://cindystarblog.blogspot.com/2010/09/5-world-bread-day-16-ottobre-2010.html
th 5
16 october 2010
World bread day
who like to mess with yeast and flour. Even if you have never made it, why not to try it all together in this very special day that the network dedicate to the prince of all foods? G2kitchen also takes part to this event, with a fragrance bread inspired by the East Europe , soft and with a natural leavening. Try it spread with cream cheese and sour cherry jam.
Rye Bread with cumin Ingredients For the first dough: 150 g sourdough 150 g water 150 g flour 0 for the dough: 400 g rye flour 200 g Manitoba flour two tablespoons cumin salt about 400 g of water
The day before. Knead the sourdough with flour and water. Let it rise for 12 hours at room temperature. The next morning knead the first dough with the other ingredients and let it rise for about 12/18 hours at approximately 20째C. In the evening, take again the dough, fold it twice to give it support, then give it a loaf shape. Let it rise another hour, then bake at 220째C for about 50 minutes.
G2KITCHEN | OCTOBER OTTOBRE 2010 - 41
Photofood class
By Silvia Luppi
WHAT: WHERE: WHEN: HOW: WHO:
Besciamella and mushroom sauce pasta Home, with a window light Autumn With a Reflex! You, naturally!
Fig 1 Fig 2 First of all you have to decide what you want to cook. Here, we speak about baked pasta. It’s important to know that there are some tricks that can help to make look more attractive what you cook. For example, it’s better if you don’t cook too much vegetables or pasta, so that they look consisting and not squashy. Most of the dishes photographers use to take pictures are not eatable, but it’s a pity to throw away food! So, if you decide to take a picture of pasta, don’t cook it much, but let pasta “al dente”. Then you can also eat it! Subsequently it’s important to choose the mood that you want your pictures to convey. In my case, I chose a white background in order to have a clean image. I wanted to convey an autumn ambience. So thank to few elements (a wooden spoon, brown fabrics and mushrooms) I’m able to heat up the picture.
Fig 3 You can buy a little brush and oil in order to brush the surface of the dish that while cooking can dry a little. So, it becomes again glossy and crisp.
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I positioned my table in front of the window with pasta dish, tripod and camera. In this case the photo set was backlight (pic.1). When you have decided your shot, you can position all elements in order to obtain a balanced picture. You have to remember that the subject of your picture is always the dish (pic. 2)! A suggestion: sometimes to have the baking tin a little bit dirty of cooking sauces helps to obtain a rustic and tasty touch to your picture. Especially when the picture is clean and not too much rich of elements. But this is my personal taste! Another suggestion is that you can buy a little brush and oil in order to brush the surface of the dish that while cooking can dry a little. So, it becomes again glossy and crisp (pic.3).
LIGHT The light entering from the window is a perfect bank (the bank is an accessory that you can link to the parabola of the light source and it is used to spread and soften the light). Pay attention not to take a picture with direct sunlight. It’s better to choose a soft and veiled light because it’s easier to manage. I recommend you to use a tripod, because you are also going to use some reflect panels (pic. 4). And if you have to hold the camera in your hand, three panels aren not a good thing! You are going to see few light and the picture seems to be too dark (pic. 5), but the panels are going to do the “real work”. Now, place some polystyrene in one side of your tin or dish (it doesn’t matter whether it’s big or not). This material reflects an homogeneus and delicate light. You can bring it near or remove it, as you prefer. On the other side of your tin or dish you can use a silver cardboard. Its surface is going to reflect a bright light that you have to manage. It will be as playing tennis (pic. 6)! The ball is the window light (source of direct light) that touches the silver surface and bounces. You have to decide where you want to bounce it (reflected light) thank to your racket (panel). The light has to bounce on the subject of the picture. I know, it seems quite complicated, but a little bit of trainig is sufficient! It’s better if you don’t underestimate panels, because it’s sufficient to move it about ½ cm and the light will change. There aren’t particular rules, you decide the light under your creativeness. If you want, you can use just one polystyrene (I prefer to use the one backlight with panels, because it’s able to pull out the real food. Also the crispy look! But you can choose as you prefer!
Fig 4
Fig 5
TO SET UP THE CAMERA: OPTICS I use a digital reflex. In this case I use a 24-70 mm f 2.8 zoom. For this shot I set up it on 50 mm. There isn’t the right optics for food, you can portray your subject as you prefer. ISO SENSIBILITY It’s your film. If you have low lighting, a film with an higher ISO sensibiliy allow you to take a bright picture. But you will also have much noise (I’m speaking about some dots that ruin the sharpness and details of the picture). In this case to have a tripod is a benefit, because it allows you to keep a longer time exposition (without a tripod will be fuzzy). If the shutter is open for a long time, there will be more light and you can chose a low sensibility without compromising the sharpness of the picture. DIAPHRAGM I think that everyone loves the effect that you can see in magazines. It’s simple: you have to open the diaphragm. OPEN DIAPHRAGM: less depht of field -> more blur CLOSE DIAPHRAGM: higher depht of field -> everything on focus I don’t use an open diaphragm, because I prefer to see the dish on focus.
Fig 6
The settings for this picture are: ISO -> 200 -> low sensibility TIME -> 1/8 -> long time DIAPHRAGM -> 5 -> diaphragm not totally open You have to focus on what you think is important and click! (fig.7)
Fig 7 Photos and texts by Silvia Luppi - http://basilicoepinoli.blogspot.com Translation by Carolina Cenni
The settings for this picture are: ISO -> 200 -> low sensibility TIME -> 1/8 -> long time totally open DIAPHRAGM -> 5 -> diaphragm not
ph. Silvia Luppi
There are different kinds of olive oil‌ a gastronomic journey in Italy on the notes of some
of the best Italian DOP olive oils Autumn is the season of olive picking, mills, where the parade of cars full of olive bags recalls the joyful bustle of a beehive, and, above all, Autumn is the season of the new fragrant, intense, olive oil. Autumn is a season full of village festivals in Italy. Many of these are an opportunity to learn about excellent local products: the local olive oil is celebrated along with regional dishes and enogastronomical
deliciousness.
Armed with curiosity, let’s leave for a tasty trip to Italy with a menu entirely devoted to DOP extra virgin olive oil, a chance to discover the ideal match of olive oil and food, in a symphony of notes, scents and colors.
Text, photos and translations by Giulia Scarpaleggia (cover article photo by Claudia Scarpaleggia). http://www.julskitchen.com
Rustic Red lentils Crostoni Let’s open this menu dedicated to the match between olive oil and
food with a rustic crostone where the red lentils are enhanced by an
IGP Tuscan extra virgin olive oil, ideal for bruschetta, with a fruity aroma and hints of artichoke, cardoon, of freshly cut grass and almond, mixed with hints of bitter and spicy, typical of Tuscan olive oil.
Ingredients: 250 g organic Red lentils - 1 carrot - 1 stalk of celery - ¼ white onion - 1 bay leaf - ½ teaspoon ground cumin - Vegetable stock Salt and freshly cracked black pepper Clean carrots, celery and onion. Chop finely. Heat a splash of olive oil in a thick bottomed pan, add chopped carrot, celery and onion and sauté over low heat for about 5 minutes. When the onion begins to brown, add the red lentils, season with salt and cook for few minutes. Cover with vegetable stock and let it simmer for about 20 minutes, letting all the stock evaporate and stirring often. Toast a few slices of bread, then spoon over lentils - which will be very soft by now, resembling an almost rustic pate - and drizzle with Tuscan IGP extra virgin olive oil. Season with freshly ground black pepper.
G2KITCHEN | OCTOBER OTTOBRE 2010 - 47
Pasta with sun dried tomato pesto Here Sicily is the main character: sun-dried tomatoes, Pantelleria capers and DOP Valle del Belice extra virgin olive oil, intensely fruity with a smell of fresh grass, artichoke and tomato. The most important thing is to have excellent ingredients, because the processing is minimal.
Ingredients: 200 g sun-dried tomatoes - 50 g capers in salt - DOP Valle del Belice extra virgin olive oil a tablespoon white wine vinegar - 1 clove garlic - 4-5 slices Tuscan bread - salt Soak the tomatoes in vinegar and water for at least 4 hours, changing water at least 2 times to remove extra salt, otherwise the sauce will be inedible! Rinse capers to remove extra salt, for the same reason. Finely chop sun-dried tomatoes and capers. Heat olive oil Valle del Belice DOP in a large saucepan with a crushed clove of garlic. When the garlic begins to brown, crumble bread into the pan, add the pesto of tomatoes and capers and sautĂŠ all ingredients for about 5 minutes. Season with salt only at the very end, once tasted. Use this pesto sauce to season pasta: just toss pasta in pan for a minute with the sun dried pesto to give it all the taste the warm Sicilian sun.
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Citronette with pink pepper and Guerande salt with seaweeds Boiled fish is a healthy and suitable for everyone dish, from children
to grown-ups. Use this fresh seasoning with the smell of sea to turn a fish fillet in a dish to remember. You need just some pink pepper, perfect with fish, and some Guerande salt with seaweeds, a traditional
Atlantic salt, rich in magnesium, enriched with a special blend of fresh seaweed.
The used olive oil is extra virgin olive oil DOP Dauno sub Gargano: sweet, fragrant, with almond aftertaste, perfect for seafood and light sauces.
Ingredients: Guerande Salt with seaweeds - Pink pepper - Lemon juice - Extra Virgin Olive Oil DOP Dauno - Sub-Gargano Cook the fish you prefer in boiling water with carrot, celery, ripe tomato and onion. Once cooked, drain and arrange on a plate. Crush in a mortar pink pepper and Guerande salt with seaweeds. Mix with extra virgin olive oil DOP Dauno and lemon juice and use to season the fish.
G2KITCHEN | OCTOBER 2010 - 49
Small potato boats with anchovies A tasty but fun side dish, enriched by grated orange peel and a Cilento DOP extra virgin olive oil, fruity, slightly bitter and spicy, perfect for grilled fish and boiled vegetables.
Ingredients: Yellow potatoes, one per person - Salted anchovies, one per person - Extra Virgin Olive Oil Cilento DOP - Orange peel - Maldon salt - Black peppercorns Wash the potatoes, don’t peel them. Boil the potatoes in salted water until they are cooked: be careful not to overcook. They should still be quite firm when you try to pierce them with a knife. Halve and hollow out potatoes with a melon baller, making little boats, leaving a thickness of about 5 mm. Dice the potato pulp and season with Maldon salt, grated orange peel and olive oil DOP Cilento. Fill the boats with seasoned potato cubes, decorate every boat with an anchovy fillet and seasonwith freshly ground black pepper.
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Vinsanto pound cake A simple and genuine cake, a delicious dessert, enriched by the aroma of extra virgin olive oil,
sweet, soft and subtle scented,
and sweet Tuscan Vin Santo.
Ingredients: 4 eggs - Flour 00 - Sugar - Extra Virgin Olive Oil DOP Riviera Ligure - 50 ml Vinsanto - Grated rind of one lemon - 2 tablespoons baking powder Granulated sugar, for garnish Weigh the eggs with the shell. What will be the weight that should be used for flour, olive oil and sugar. Beat eggs and sugar until the mixture becomes light and fluffy. Now add olive oil, sifted flour with baking powder, lemon zest and Vin Santo. Stir until everything is evenly mixed, then pour into a greased and floured plum cake tin. Sprinkle with a tablespoon of granulated sugar and bake for about 45 minutes, until the top is golden brown and a toothpick inserted in center comes out clean. Let cool completely and serve with a glass of vinsanto.
G2KITCHEN | OCTOBER 2010 - 51
ph. Giulia Scarpaleggia
Text, photos and translations by Claudia Scarpaleggia
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Clau’s vegetable garden by Claudia Scarpaleggia
As we all already know, eating fruits and vegetables is very important for our health, in fact they contain precious minerals and vitamins, as well as high amounts of dietary fiber. This is a component of vegetable foods, which mainly represents the structural part of the plants and that cannot be digested by the gastrointestinal apparatus of humans, which so “clean up” the intestine, avoiding the formation of amine compounds (tossic) that cause cancer. It is therefore very important to eat vegetables all over the year preferring, when possible, seasonal ones. In autumn, after we have removed the plants that no longer produce , we have to clean the soil and plough it, and assure an appropriate fertilization. Now you can sow some vegetables, which will be ready in late winter-early spring, such as spinach, lettuce, beans, peas, bulbs of onions, garlic, shallots, chards, chicory, turnip greens. But In this period we have in our vegetable gardens, already mature and ready to be eaten, squash, cardoons, carrots, fennel, lettuce, spinach, leeks and cabbage. The Pumpkin, Cucurbita maxima, is a vegetable of the family of Cucurbitaceae originated in Central America. It has few calories, containing a high percentage of water, and it’s very rich in vitamin A, or retinol, important for the formation of bones and teeth, for the protection of skin and mucous membranes and for visual functions. Pumpkins are easy to grow! Sow them in little pots with soil around April. When the bedders are big enough and there are no more risks of night frosts, remove them with the soil and place them in a little hole in your vegetable garden! It is very important to leave much space between one plant and another (about 1-2 m) because they tend to expand; you can also plant them next to a net or a stand, so they will climb and the fruits won’t touch the soil, preventing them from rotting. Spinach, Spinacia oleracea, belonging to the family of Chenopodiaceae, is a Leaf vegetable introduced in Europe around the year one thousand by Arabs, who had probably known it in Persia. The spinach has a low caloric value, high contents of vitamins (A, B, C, PP) and mineral salts (Potassium, calcium, phosphorus and iron). It is often said that spinaches are rich in iron, and this is true. For example, 100 grams of spinach contain a quantity of iron about two times higher than that contained in similar amount of beef. The bioavailability (ie the amount of element actually taken from the body), however, is significantly higher for the iron of animal origin (20-25%) than for the one obtained from vegetable sources (3-5%). It is useful to know that, coupled with consumption of foods rich in vitamin C, citric acid, sugar and amino acids, the amount of absorbed iron increases. It is said that during an analysis on the spinach leaf in the years between 1890 and 1900, the secretary made a mistake to write the contents of iron, that from 3 became 30 mg/100 g! Later the error will be corrected, but the vegetable had already become famous thanks to a new hero: Popeye! Spinach can not stand high temperatures, so they are suitable for a autumn-winter crop, therefore sown in September. The soil must be cleaned, fertilized and levelled and you have to create small furrows, where you spread the seeds. The plants will sprout in less than a month, and Within a short time the leaves will be ready to cut, severing the base. Claudia
G2KITCHEN | OCTOBER 2010 - 55
Fall is here! Time for a cozy night at home. Light candles, listen to the rain and enjoy these simple and comforting fall dinners.
Photos and texts by Tiina Rinkinen http://www.sparklingink.com/
Lemon Chicken and Potato Bake
Ingredients (serves 4)
Put chicken legs into a roasting dish. Cut potatoes and lemon into wedges. Add in the wedges and peeled garlic cloves. You can half some of the largest cloves.
8 chicken legs 1 lemon 500 g (1 pound) potatoes 10 cloves garlic 4 tablespoons olive oil fresh rosemary coarse salt and pepper glass of dry white wine
Add in olive oil, coarsely chopped rosemary, salt and pepper and toss until all the ingredients are evenly coated. Pour in a glass of dry white wine. Bake at 200 C (400 F) for 40-50 minutes until tender, fragrant and beautifully browned.
G2KITCHEN | OCTOBER 2010 - 57
Roasted Bratwurst Pumpkin Salad
Ingredients (serves 4) 500 g (1 pound) sugar pumpkin large handful brussel sprouts 10 pearl onions 3 tablespoons olive oil 1 tablespoon balsamic vinegar coarse salt and pepper 4 long bratwurst sausages handful cashews fresh arugula and basil for serving
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Peel and cut pumpkin into rough pieces. Peel pearl onions, and cut the largest ones in half. Half brussel sprouts as well. Transfer the vegetables into a large oven pan. Add in olive oil and balsamic vinegar. Season with a touch of salt and pepper and toss well. Bake at 200 C (400 F) for 20 minutes. Add in bratwursts and cashews. Bake for another 15 minutes until everything is nicely roasted. Serve with fresh arugula and basil.
Creamy Chanterelle Sandwich
Ingredients (serves 4) 1 tablespoon butter 1 tablespoon olive oil 350 g (12 ounces) chanterelles 1 shallot 150 ml (2/3 cup) cream 1 teaspoon soy sauce coarse salt and pepper 1 rustic bread loaf parmesan shavings and fresh arugula for serving
Heat butter and oil in a pan. Add in cleaned chanterelles and chopped shallot. Cook over medium heat for 10 minutes until soft. Pour in cream and soy sauce, and season with salt and pepper to taste. Simmer for a minute. Spoon mushrooms and sauce generously over bread slices. Serve with shaved parmesan and fresh arugula.
G2KITCHEN | OCTOBER 2010 - 59
G2Kitchen’s Beautiful and Infallible
Beautiful and Infallible by Alessandra Gennaro
The beautiful and infallible recipes of G2K AKA how to stem the damages suffered by cook-book- victims thanks to a collection of “silver bullets”: be it an old classic or a contemporary recipe, either a traditional or a revised one, from grandma or from The Chef, success is guaranteed! George Auguste Escoffier, Ma Cusine (1934) – is a must have, this is not an advice. And if it is not in your library, then you must run for cover. Nowadays the Italian edition, bearing the horrific title “The Great Book of French Cuisine” (Newton, 1996), is almost impossible to be found, but if there were ever a work worth of the feminine compulsive shopping instinct, this is it! First of all because we owe the great Auguste (almost) everything that already was and much of what is to come: to renounce “special effects” for the sake of a return to the basics, the centrality of taste, the balance between ethics and aesthetics and all those topics that form the “dominant culture” of the contemporary chefs, well... Escoffier had already thought, developed and, most importantly, put into practice all of this, and with a winning formula that has withstood both the fading of fashions and the passion of time. Furthermore because Ma Cusine is a book written for those who do not have a full complement brigade of chefs and professional equipment. Quite the contrary: the Author intended the 5,000 recipes here enclosed to become the housewives’ arsenal. Escoffier provides them with a solution for every meal, from those which demand quite a show off - and here come truffles, quails, lobsters, and foie gras - to quick everyday lunches, forerunners of today light lunches and empty-the-fridge drills, with the “half-mourning salad” to take the lead. It goes without saying Ma Cusine is a world part from current overseas trends: the “here and now” attitude is nowhere in sight and there are neither miraculous mixers nor food processor capable of turning a heap of raw ingredients into absolutely perfect courses.
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What we have instead is boning, whipping, tightening, filleting, battening... all strictly by hand. However nothing is overcomplicated, quite the contrary: next to classics there are fast and fun recipes (for example, check out the salads and expect to go crazy for all the possible ways to cook a simple egg), “supper saving” courses (from omelets to “poor” fish, from “rice farm style” to “neighbour’s potatoes”); in particular there are so many tips, from smart books to tricks of the trade. Bear in mind that the book is written with an orchestra’s conductor attitude: no concessions are made to theories, no unnecessary preface, no faltering of one’s own truths: “starters make no sense in a launch” (p. 74); “the relevès of fresh pork are always roasted”(p. 262), and if you are thinking of offering your guests a lobster Catalan, but you are tender hearted, you might as well forget it:”it is essential that the lobster is cooked alive “(p. 166) states Auguste, and in a tone that does not allow for any reply. With all this in mind to describe Ma Cusine as a cookbook would be completely misleading, and also unfair, since the recipes convey additional meanings, cloaked as they are under the intriguing and epicurean charm that echoes the voluptuous and refined atmosphere of Belle Epoque, when Escoffier was one of the lead cantors. Just the simple names of recipes are sufficient for the settings and the characters that made that years formidable to spring back to life. This is what makes this text unique: it is the living and immortal testimony of man who dedicated his genius to the kitchen an who in the kitchen, restoring it with dignity and respect The following recepies, among many others, turn out perfect: hollandaise sauce, Parmentier, omelet Provencal, bouilla-basse a la Marseilles, Otero sole fillet, cod Brandade, tripe a la Genovese, leg of lamb a la Norman, all the roast, frosted / glacè (?) carrots, celeriac mash, marinated red cabbage, pasta à foncer, the dough for the Savarin, the base for the soufflé, cherries meringue flan, apples meringue, strawberries Sarah Bernhardt, peach Melba, Marquise, black currant jelly...
Marie Claire, Kitchen: if I have ever enjoyed a little fame it is only due to the lemon and coconut pie coming straight out of this book. Add the fact that this is a really complete opus, touching all the bases of the culinary art, sporting a very sexy graphic, using smart criteria in selecting the recipes and striking a perfect balance between classics and contemporary proposals, well, you get it, it will be difficult to do without it. As a matter of fact I was not expecting anything less, the book comes from one of the most important magazine worldwide, and the author lurking behind the is Michele Carnston, food stylist, an extremely talented food stylist and food writer. The fundamentals of the international cusine are summed up in 600 recipes that anyone could cook, from the absolute beginners to the more experienced cooks, who will find here a source of inspiration, essential yet modern, original yet classy. The following recipes, among many others, turn out perfect: lemon and coconut pie, salmon and chives pancakes, red beet sauce, coconut scampi, roasted chicken with green lemons, Moroccan lamb, berries and banana muffins...
Photos and texts Alessandra Gennaro - http://menuturistico.blogspot.com/ G2KITCHEN | OCTOBER 2010 - 61
Café gourmand ...
... Delicious coffee, a quiet moment around this cult drink. It’s the final touch, one or more cookies to take with your fingers, a smile on your lips while you chat endlessly over a coffee or a tea. These are as toys from the thousands forms and often remind you childhood flavors. So famous in France in those days, from starred restaurants to tearooms, bakeries and boulangeries, these small pleasures can not miss at the end of a meal or in an afternoon break. Coffee is often an excuse to indulge your sweet tooth. Let me invite you into my living room, flooded by the pale and golden light of a slow autumn afternoon, to enjoy together some classic elegant French pastries. You will find the beloved madeleines of the first days of school, the financiers, discovered in Paris, les chouquettes (small choux) typical of children’s parties (then eaten by adults too) ... Each of them was then flavored with nostalgic spices such as cocoa, Mediterranean anise, lavender from Provence or the exotic lime. They are easy desserts, that can be prepared in advance; you can store them in a tin for unexpected guests and can become yummy and cute gifts. Do we open the box?
Texts and photos by Edda Onorato. http://www.undejeunerdesoleil.com/ Translations by Carolina Cenni e Giulia Scarpaleggia
G2KITCHEN | OCTOBER 2010 - 63
Financiers with hazelnuts and grapes THIS ADORABLE SWEET TREATS, SHAPED LIKE A NUGGET, WERE BORN IN PARIS INTO THE STOCK EXCHANGE DISTRICT (FROM THEIR ORIGINS THEY TAKE THE NAME FINANCIERS). FRAGRANT ON THE OUTSIDE AND SOFT INSIDE, THEY HIDE A LITTLE SECRET: BROWN BUTTER ... WHICH IS HARD TO RESIST.
Ingredients:
90 g icing sugar 80 g hazelnut flour (finely chopped hazelnuts) 25 g flour 90 g butter 2 egg whites (60 g) small grains of Muscat grapes (or other fruit: red fruits, plums, citrus fruits ...)
Melt the butter in a saucepan over medium heat until it gets golden and captures the smell of hazelnut (a sign that the milk particles are roasted). Be careful not to burn it. Pour the butter quickly into another container to stop the cooking. Mix icing sugar, hazelnuts and flour. Lightly beat the egg whites and add to the mixture. Finally, add the warm-cold brown butter. Refrigerate at least an hour. Preheat oven to 200 ° C. Fill with the mixture rectangular molds until 2 / 3 of height (previously greased silicone or metal moulds). Place 2 grapes on each financier and bake for a quarter of an hour. Financier should become golden and crunchy on the surface. Allow to cool, then unmold and serve. You can store them one day in an airtight box.
Note: This very easy dough is perfect to use leftover egg whites. You can make it the night before and keep it in the fridge uncooked. You can substitute hazelnut flour with almonds, pistachios or walnuts. It’s a great base for cream and fresh fruit cakes, for example.
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Rochers with coconut and lime THE ROUGH EXTERIOR OF A ROCK MEETS THE SOFTNESS AND LIGHTNESS OF AN EXOTIC HOLIDAY.
Ingredients: 80 g sugar
Preheat oven to 180 째 C. Mix coconut, sugar and lime zest. Stir in the egg whites to make a soft dough. Form little balls of the size of a walnut with slightly moistened hands. Flatten their top. Place on a baking sheet lined with parchment paper and bake for a 15 minutes, just the time that the cookies get golden and firmer.
40 g egg whites
Cool on a wire rack. You can keep them several days in an airtight box.
(per about twenties rochers) 130 g coconut flour
Freshly grated zest of one lime
G2KITCHEN | OCTOBER 2010 - 65
Chouquettes al cacao THE CHILDHOOD PARTY SWEETS AND THE ELEGANT AND ADULT-FLAVOUR COCOA
Ingredients: (Makes 40)
125 ml water 125 ml milk 100 g butter 3 g salt (1 ts) 10 g sugar (1 ts) 130 g flour 20 g bitter cocoa powder 4 medium eggs (200 g) + 1 egg to brush granulated sugar (to decorate)
Prehat the oven to 210°. Pour water and milk in a little pan. Add the sliced butter, salt and sugar. Bring to the boil and mix it. Remove from the heat and pour flour and cocoa. Heat it again. Mix and try to dry it mixing with a woodenspoon. It has to look like a dough and it is going to separate from the woodenspoon and pan. Pour the dough into another bowl until lukewarm. Incorporate one egg at a time only if the previous egg is soak up. You have to obtain a soft and smooth dough, but also solid. Pour it in a sac à poche with a simple nozzle (10 mm). Make some little balls large as a walnut on the baking sheet. Brush the top of each chouquettes with beaten egg and scatter with the granulated sugar. Bake for 20 minutes until light and dry. Chouquettes are going to puff up. Place on a wire rack to cool. Serve. To make the perfect chouquettes it’s important to follow the process and cook immediately the dough. This cocoa version insn’t too sweet and it is perfect with custard or sour cream filling. You can use also as some soft sweet decoration.
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Thyme Sablés Breton THE BRITAIN SEA BREEZE WITH THE MEDITERRANEAN FLAVOUR.
Ingredients: 125 g flour
5 g baking powder (1 ts) 2 egg yolks 80 g sugar 100 g salted and softed butter 1-2 ts thyme
Sift the flour and baking powder. Add the thyme. Using an eletric whisk, beat the eggs and sugar until fluffy. Add the butter. Add flour, baking powder and thyme. Work the dough quickly until smoothly and homogeneous. Make a ball and cover it with cling film and place in the fridge for 2 hours (or all the night). If you have no time, you can put it in the freezer for 30 minutes. Prehat the oven to 160°. Roll out the dough until ½ cm thick. Using a round cutter cut out circles from the dough and place on a non-stick baking sheet. I’t better if you bake it in a mold muffin or in the round cutter, otherwise sablés can lose their shape. Bake in the oven until golden. Place on a wire rack to cool. Serve.
You can freeze the raw dough and prepare it in advance. It’s important to bake biscuit in a mold without butter in order to obtain a rugged look. Sablés are good as tart base or crumbled for yogurt or fruit.
G2KITCHEN | OCTOBER 2010 - 67
SablĂŠs diamant al cacao e anice verde WHEN THE SUGAR BECOME THE PRECIOUS DIAMOND OF A FINE AND SUD-SCENTED
Ingredienti (Makes 15/20) 125 g flour 100 g soft butter 30 g caster sugar (or, better, sambuca sugar) 30 g icing sugar 15 g bitter cocoa powder 1 ts anise seeds 1 tbs water caster sugar (or, better, sambuca sugar) to decorate
Mix the flour, sugars, cocoa and anise. Add the butter and and water and work quickly until smoothly and homogeneous. Make a little and regular roll with a4 cm diameter. Roll it in the sugar, cover it with cling film and place in the fridge for 2 hours (or all the night). Prehat the oven to 170°. Cut the roll in 1 cm thick slices. Place on baking sheet and bake for 12-15 minutes, until quite dark and hard (but quite soft). Place on a wire rack to cool. Keep biscuits in a canister.
68 - G2KITCHEN | OCTOBER 2010
Honey and Lavender Madeleines EVEN IF YOU DIDN’T READ PROUST, YOU DON’T HAVE TO RENOUNCE TO THE FRENCH SWEETY SOFTNESS MADELEINES. MADELEINES WERE MY SCHOOLMATE ON MY FIRST DAY OF SCHOOL … TODAY THEY SMELL LIKE HUGE AND VIOLET FIELDS OF PROVENCE.
Ingredients: (Makes 20)
Melt the butter and honey in a pan and leave to cool. Mix eggs, sugar and salt. Add fluor and baking powder. Stir until the mixture
2 eggs 30 g sugar 40 g lavender honey 90 g flour
become homogeneous. Add the butter, honey, lavender and mix. Cover with cling film and place in the fridge for 1 hour (you can also prepare it the day before).
3 g baking powder
Prehat the oven to 220°. Fill your moulds with the mixture with a spoon or a
1 pinch of salt
sac à poche and bake for 15 minutes, or until golden.
90 g butter
Turn the cakes out onto a rack to cool.
2 ts lavender blossom (edible)
Madeleines are yummy lukewarm, but you can conserve them for two days in a tin. If you want to emphasize the smell you can put some lavender in the tin.
G2KITCHEN | OCTOBER 2010 - 69
ph. Elga Cappellari
intra Ssurroundings
and its
The hidden paradise
Palรกcio da Regaleira
72 - G2KITCHEN | OCTOBER 2010
Text, photos and translations by Alicia Manas
http://erborina.blogspot.com - http://amiloquemegustaescocinar.com
First step: a walk downtown in Sintra-Vila. This is the old town where you will find the Palácio Nacional together with lots of souvenir shops and restaurants. Even though it is nice to visit, in my opinion, it is not the best place in the area if compared with the beauty of the sourrounding.
Residencial Sintra
Later on, in our hotel, we are recommended to move up to the north to Azenhas do Mar; from this enchantable place it is impossible not to lose oneself in the vastness of the ocean’s surface. But it will not be only nature to make you dream but also dinner in this restaurant dropping into the sea. The octopus cataplana is Residencial Sintra
highly recommended (Azenhas do Mar 00351 219 280 739)
This summer I have chosen to go to Portugal on holidays. It’s been years and years that I’ve been hearing about its wonders so this time I’ve decided to go and enjoy them personally. Stops had already been decided: Alentejo, Lisbon and Algarve; once there and because of the high temperatures (above all in Lisbon) we’ve been force to slightly change our route. Still now I thank Lisbon for its 100°F because without knowing it we were running away to the beautiful and cool Sintra. Just a quick search on the internet take us to a beautiful residencial: a wonderful and quiet hotel located near Sintra-Villa in the middle of the wood. A great garden, a big swimming pool and good value rates.
Azenhas do Mar
But what is Sintra’s magical secret? Going for a walk around is like beeing part of a fairy tail: hidden natural parks, palaces, monasteries and castles in the greenery. Sintra is a Unesco human Residencial Sintra Travessa dos Avelares 12 00351 219 230 738
heritage treasure.. [segue a pagina]
G2KITCHEN | OCTOBER 2010 - 73
Azenhas do Mar
G2KITCHEN | OCTOBER 2010 - 75
Palácio da Regaleira
Don’t miss Castelo dos Mouros, the Palácio de Pena, the Palácio de Monserrate, the Convento dos Capuchos or the Palácio de Queluz. Pubblic transport is available from Sintra-Vila to reach all of them (the use of personal car transport is not advisable in high season)
Residencial Sintra
In particular I would like to show you the beauty of two of these places making a little trip around Palácio da Regaleira and the Convento dos Capuchos. The Palácio da Regaleira is a 4 hectare Quinta or country house with a Palace, never-ending gardens, lakes and underground caves. A sight where you can let your immagination go.
Palácio da Regaleira means majesty and greatness; instead the Convento dos Capuchos will surprise you because of its small size: Lilliput doors, windows and cells.
In short, spending one day in Sintra is like entering a new dimension. Attached to the great city of Lisbon there is this jewel of history and nature called Sintra.
Alicia
76 - G2KITCHEN | OCTOBER 2010
Palácio da Regaleira
G2KITCHEN | OCTOBER 2010 - 77
oppies&
pUPPIES
by Elga Cappellari
WHY CHILDREN AND COOKING CAN GET ALONG SO WELL!
78 - G2KITCHEN | OCTOBER 2010
Meet ladle and his yummy hazelnut soup Ladle was a chubby and polite gnome who loved thousand things… one of the things he loved much was eating leaves! Yes, yes you got it, he would do anything to enjoy the silky feeling of a leaf on his tongue. He first rested it gently on the damp carpet of his mouth and when it stuck, he violently cracked it under his teeth and chew it voraciously with his open mouth. Since Ladle lived in a great forest, he could indulge in the infinite variety of trees, and used to fill his belly of colorful and fragrant leaves, coming home at dusk with a nagging pain in his stomach. His mother, Grater the gnome, rebuked him constantly, explaining that the forest was full of delicious fruits, roots, rich in vitamins, and juicy berries that would conquer his mouth, but he insisted on eating only the leaves! It was an October afternoon when something magical happened in the woods. Perched on a maple leaf, he saw a family of squirrels running up and down quickly from the big tree. They jealously treasured small brown balls in their paws, unknown to him, and when they finally stopped on the nearby branch and began to open them with their teeth, Ladle died of curiosity! “What are them?” he asked to the younger squirrel, who was chewing with satisfaction the little ball. “Scrunch! Scrunch! Mmmmm ... They are hazelnuts! They are very good, Do you want one? “ Ladle thought it would be impossible that the small wooden balls could be more appetizing than his leaves, but the satisfied expression of the little squirrel made him stretch out his hand to grab one! Ladle turned the nut on his tongue and under his teeth, savoring its hard and smooth consistency, then finally cracked it open and a warm, spicy and oily taste wrapped his tongue, letting him amazed! He was so happy with his discovery that he embraced enthusiastically the little squirrel, and together they went to gather more nuts that Ladle puts in the lapel of his jacket. He ran home with the heartbeat, happy for the surprise he was doing to his mother, who was waiting at the door. He smiled at his mother and asked “Mom, can you cook me a nut soup this evening?” And she replied, hugging him tight, “Yes darling, let’s make it together!”
G2KITCHEN | OCTOBER 2010 - 79
HAZELNUTS SOUP A recipe that seems to come out from a fairy tale, which combines new and surprising flavors to celebrate the best main dish of autumn evenings.
Ingredients 100 g of shelled and toasted hazelnuts 1 Williams pear 3 tablespoons extra virgin olive oil 2 yellow potatoes 2 carrots Salt White pepper 500 ml vegetable broth
Rinse under running water the potatoes and carrots. Peel and cut into chunks. In a thick-bottomed pot heat the olive oil. Brown the pear, peeled, cored and cut into small cubes. Add finely chopped hazelnuts to the mixture. (Save a few whole hazelnuts for the decoration). SautĂŠ hazelnuts for several minutes, add potatoes and carrots and pour in the vegetable broth. Season with salt and pepper. Stir and cover. Let it simmer for an hour on low heat. With an immersion blender, puree the soup. Garnish with the remaining hazelnuts and a drizzle of olive oil
Text, photos and translations by Elga Cappellari http://www.semidipapavero.net/ 80 - G2KITCHEN | OCTOBER 2010
PASTE LADLE THE GNOME ON A CARDBOARD, COLOR IT AND CUT OUT ALONG THE DOTTED LINE ... THEN PLAY WITH HIM AND DISCOVER WHO EATS MORE SOUP!!!
Fold along this line
G2KITCHEN | OCTOBER 2010 - 81
ph. Giulia Scarpaleggia
Pink ribbon 2010
October Breast Cancer Month We are students, girlfriends, mothers. But above all we are women. Too often we are busy taking care of those around us, trying to make them feel good. Too often we forget about ourselves. Yet it’s just a little effort, and prevention is the best weapon to fight against any disease. Taking good care of us is an act of love for ourselves and for our family. The first chapter in the history of Pink Ribbon as a symbol for breast cancer awareness can be found at the Komen Foundation’s Race for The Cure, on the 16th of June 1990. At this race, held in Washington DC, the Komen Foundation handed out pink visors randomly to the 8,529 walkers. Some participants wore Pink Ribbons. A year later, in 1991, Komen distributed pink ribbons to every participant in it’s New York City Race For The Cure. As from this year, the pink ribbon became the symbol for breast cancer awareness. It’s just a little effort. And we pass the word on.
http://www.nastrorosa.it/
un APPLE a
DAY
86 - G2KITCHEN | OCTOBER 2010
What is the first thing that comes to my mind when you say autumn fruit? For me it’s an apple. I grew up in Czech Republic where almost every garden has at least one apple tree. My grandparents used to have about 20 apple trees. That means that every autumn we would pick lots of apples. My mum and grandma would bake all different kinds of beautiful spiced apple desserts and my grandpa would make a homemade apple cider. We had so many apples that we could eat them throughout the whole winter. Apples are such a humble fruit but they are extremely versatile. Make a crunchy salad, spiced compote or fluffy dessert and you won’t be disappointed. Apples are simply delicious whether served in savoury or sweet dishes. Here I share five of my favourite apple recipes. I hope you will like them same as I do.
Crispy Apple and Blue Cheese Salad with Caramelised pecans
G2KITCHEN | OCTOBER 2010 - 87
Apple Dumplings
88 - G2KITCHEN | OCTOBER 2010
Hot Apple Cider
G2KITCHEN | OCTOBER 2010 - 89
Apple Strudel
90 - G2KITCHEN | OCTOBER 2010
Spiced apple and pear compote
G2KITCHEN | OCTOBER 2010 - 91
Crispy Apple and Blue Cheese Salad with Caramelised pecans Ingredient for the salad: 12g butter 25g light brown sugar pinch of salt freshly ground black pepper 50g pecans 100g bag of mixed baby leaves 50g blue cheese, crumbled 1 green apple, peeled, cored and sliced 1 red apple, peeled, cored and sliced for the dressing: 1tsp Dijon mustard 1tsp white wine vinegar 3tbsp extra virgin olive oil zest and juice of ½ lemon 1tsp light brown sugar sea salt freshly ground black pepper Directions Prepare the caramelised pecans. Heat the butter in a non-stick frying pan over a low heat, add the sugar, salt and pepper and cook until the sugar dissolves, stirring frequently. Stir in the pecans. Cook over a low heat for a couple of minutes until the nuts are evenly coated in the salted caramel syrup. If the caramel is too thick, just add a bit of water. Remove the pecans from the pan on a lightly oiled plate and allow the caramel to harden. Make a dressing by mixing all the ingredients together in a small bowl. In a bowl, toss the salad leaves and apples with the dressing, divide between two plates, then scatter over the caramelised pecans and crumbled blue cheese.
Apple Dumplings
Hot Apple Cider
Apple strudel
Ingredient 200g puff pastry 4 large apples, peeled and cored 3 tbsp, 30g hazelnuts, roughly chopped 3 tbsp, 30g raisins 2tsp vanilla sugar ¼ tsp cinnamon 2 tbsp breadcrumbs 1 egg, beaten golden syrup Directions Roll out the puff pastry on a floured surface and cut into four 18 x 18 cm squares. In a small bowl, mix together the hazelnuts, raisins, vanilla sugar and cinnamon. Pour ½ tablespoon of breadcrumbs in the centre of each pastry square and place the apples on top. Fill each apple with raisin mixture. Brush the edges of each pastry square with the egg wash and fold the corners to the centre of the top of the apple, press the corners together to seal tightly. Place the apples on a baking sheet lined with parchment paper and lightly brush all over with the beaten egg. Bake in the preheated oven to 180C for about 25 minutes, or until golden brown. Pour over the golden syrup just before serving.
Ingredient (Serves 2) 500ml apple cider juice of ½ lemon 2tbsp light brown sugar 2 thin slices of fresh ginger 6 whole cloves 2 cinnamon stick 1 whole star anise pinch of grated nutmeg 2 orange slices Directions Combine apple cider, lemon juice, sugar and all the spices in a pot and simmer over low heat for about 20minutes until thoroughly heated, stirring occasionally. Remove and discard spices, except cinnamon sticks. Pour the cider into mugs or glasses, garnish with cinnamon sticks and orange slices.
Ingredients: 300g puff pastry, defrosted 3 tbsp dark rum 60g raisins 800g apples, peeled, cored and thinly sliced grated zest and juice of ½ lemon 50g chopped walnuts ½ tsp ground cinnamon 50g golden cane sugar 20g unsalted butter 35g bread crumbs 1egg + 1tablespoon water
92 - G2KITCHEN | OTTOBRE OCTOBER 2010
Directions Preheat oven to 180C. Soak the raisins in rum in a small bowl for about 15 minutes. In a large bowl, mix the apples with walnuts, lemon zest and juice, cinnamon, sugar and soaked raisins with rum. Set aside. Melt the butter in a pan, add the bread crumbs and roast slightly. Transfer the breadcrumbs on a plate and allow to cool slightly. Roll out the pastry into a 45 x 35 cm rectangle on a parchment paper. With the long side facing you, sprinkle the breadcrumbs over the bottom half of the pastry. Spoon the apple mixture over the breadcrumbs, leaving about 2 cm edge on the short sides uncovered. Fold the short sides of the pasty over the apple mixture to prevent the juice from apples from running out. Roll up the strudel on the long side with the help of parchment paper and place the seam-side down. Transfer the parchment paper with the strudel onto a baking sheet. Brush the surface with egg wash. Bake for 35 to 45 minutes, or until the strudel is golden brown. Allow to cool slightly and serve. Apple strudel is best if served warm.
Spiced apple and pear compote Ingredient 20 g unsalted butter 2tbs golden cane sugar ½ tsp cinnamon 8 whole cloves 1/4 tsp ginger 1/4 tsp coriander 1 whole star anise pinch of nutmeg 6 apples, peeled, cored and cut into large cubes 2 pears, peeled, cored and cut into large cubes 2 tbsp dark rum 50 g raisins grated zest of 1 lemon Directions Melt the butter in a saucepan, add the sugar and all the spices and let simmer for 1 minute. Add the apples, pears, rum and raisins and stir well. Cover and cook gently on medium heat, stirring once or twice for 10 minutes or until the fruit is soft, but still retain their shape. Uncover, add the lemon zest and cook for further 5 minutes or until the excess juices have evaporated. Allow to cool slightly and serve with a yogurt or ice cream.
Text and Photos by Sarka Babicka. http://www.cookyourdream.com/
G2KITCHEN | OCTOBER 2010 - 93
94 - G2KITCHEN | OCTOBER 2010
Aforblonde the buffet But even with your feet under the table. I mean, being your fall lunch standing, or sitting comfortably in front of a tablecloth well laid, there will be no problems using this wonderful drink to prepare delicious and tasty dishes.
Actually the beer, in the popular imagination, is perhaps most associated with summer, but if we visit Germany and focus jars dancing into thirsty mouths years at Oktober fest for over 200, we see that in truth there is really no right season to enjoy it.
There is an infinite number of beers, and I’m not such an expert to guide you to explore this amber malt world. One thing, however, I know for sure: more and more small breweries are spreading in the country, producing raw or pasteurized beers, but still handmade. The use of cereals and high quality yeast, the choice of special water, hops and fermentation methods, single or multiple, give each beer a particular shade, that we may transfer to the dishes for our guests, giving them a special taste.
In fact, why not combine with each course a special beer?
Texts and Photos by Genny Gallo - http://www.alcibocommestibile.com
Translations by Giulia Scarpaleggia
G2KITCHEN | OCTOBER 2010 - 95
* Biscuits or bread sticks with beer and gouda cheese
The pairing of a Dutch beer and cheese gives an intense character to these tasty biscuits. To match with a Bavarian Kulmbacher, dark and low fermentation beer. 96 - G2KITCHEN | OCTOBER 2010
* French sauce with onions and beer
A tasty sauce, perfect to dip chips or pieces of bread. Made with an Italian lager beer, it’s perfect to enjoy with a classic, clear, lager beer, with low aging, due to its slightly bitter taste. G2KITCHEN | OCTOBER 2010 - 97
* Beer Arancini with sausage, cheese and rosemary
A hearty dish, a tasty fried croquette from southern Italy dressed with autumnal and Nordic flavors. To heat the dish, a German Bock, that will emphasize the rustic flavors of the preparation. 98 - G2KITCHEN | OCTOBER 2010
* Beer-mis첫 with chestnut
Who can resist the tiramisu? None! And if we give it him a more autumnal touch? With a typical Corsican chestnut beer and a Nora to combine, the ecstasy of flavors is guaranteed! G2KITCHEN | OCTOBER 2010 - 99
* Biscuits or bread sticks with beer and gouda cheese
* French sauce with onions and beer
* Beer Arancini with sausage, cheese and rosemary
Ingredients:
Ingredients:
500 g flour 00
1 tablespoon olive oil
Ingredients (For about 15 croquettes)
10 g fine salt + fleur de sel to
4 blonde onions, not too large
sprinkle
1 clove of garlic
200 ml beer
100 ml Italian lager beer
20 ml extra virgin olive oil
100 ml vegetable broth
50/70 ml water
pepper
a cube (25 g) fresh yeast
a few sprigs of fresh oregano or
150 g gouda
dried oregano leaves 100 g sour cream 100 g Cream Cheese Spread
Put the flour on a working surfa-
salt
ce, make a well in the centre and crumble the yeast inside. Mix with
Heat olive oil in a pan and throw in
beer and olive oil. Add enough
a whole clove of garlic and onions,
water to have a very firm and ela-
cleaned and finely sliced.
stic dough. Knead vigorously for
Let it slightly brown, then pour in
at least 10 minutes. At this point,
the beer and let it cook over very
add the gouda cheese and salt.
low heat, adding the broth, until
Let rise for about an hour until it
the onions are almost carameli-
has doubled the volume. Then
zed. Add the cheese and the cre-
roll out in a rectangular shape
am, oregano, salt and pepper. Mix
and roll up again to form a sausa-
everything evenly and refrigerate
ge, to give support to the dough.
at least a couple of hours before
Roll out again, prick with a
serving.
fork or a roller and cut into long strips if you want to have some bread sticks, or into circles if you prefer biscuits. Brush with some water and sprinkle to the surface with fleur de sel Bake at 200°C for about 20 minutes, or until they are golden.
100 - G2KITCHEN | OTTOBRE OCTOBER 2010
150 sausage 2 rosemary sprigs 150 g soft cheese 300 g risotto rice blonde onion a knob of butter 120 ml beer vegetable broth salt Grana Padano cheese 2 eggs 00 flour breadcrumbs oil for frying The day before: make risotto. Sauté finely chopped onion in butter until it is transparent. Remove from the pot and keep warm. Meanwhile, pour the rice and toast thoroughly. When rice is ready, add the onion and deglaze with the beer. Allow to evaporate the alcohol, cover with hot broth and cook for about 15 minutes. When cooked, turn off the heat and stir in with generous handfuls of parmesan and a knob of butter. Season with salt. Let it rest in refrigerator. The next day, crumble the sausage in a pan and toast it lightly, add the rosemary and cheese and some pepper. Take in your hand a bit of rice, make a well in the centre and put in the middle a spoonful of filling. Close it and make a rice ball. Pass it in flour, then egg and finally in breadcrumbs. Heat oil to 160°C and fry arancini for a few minutes.
* Beer-misu with chestnut
Ingredients (serve 4): 4 strong espresso 125 ml chestnut beer 3 packs Pavesini biscuits or sponge biscuits 2 eggs 2 tablespoons sugar 250 g fresh mascarpone 120 g chestnut purée chocolate chips Beat egg yolks with sugar until you have a white and airy mixture. Combine the mascarpone and chestnut purée and lastly add the whites, beaten until stiff. Add coffee to beer, dip cookies and fill verrines, alternating a layer of cookies and a layer of cream. Sprinkle with extra dark chocolate chips. Let stand overnight and serve.
G2KITCHEN | OCTOBER 2010 - 101
ph. Silvia Luppi
Simply London
welcome to
BOROUGH MARKET Borough Market is London’s most renowned food market: an unbelievable source of British and international produce. Walking on its little and winding path and admiring stands, you are going to find everything: fruit, vegetables, fish, meat, cheese, breads, drinks and International food. In short, it’s a great party! I hoped to visit it since last year. It was since last July that I dreamed to immerse myself into flavours and colors of this place. Everyone told me that it is a wonderful market! The waiting didn’t disappoint my expectations… You will find good quality and really fresh food, as I tested during my many samples. But, I’m a foodblogger and I’m looking for all products that I can’t find in Italy. And there, there were all… Some examples? Yellow raspberry, rhubarb, gooseberry, yellow zucchini,… I have only one regret. Unfortunately, I didn’t find Jamie Oliver! Since its renaissance as a retail market, it has become a meeting place for anybody who cares about the quality of the food
Texts, photos and translations by Carolina Cenni http://www.semplicementepeperosa.com/ 104 - G2KITCHEN | OCTOBER 2010
they eat. Borough has long been synonymous with food markets and began to build its reputation as a source of extraordinary produce just over a decade ago. But it’s not just the good quality of the food that makes it special… It is also about the people. The market is populated by a community of people from all over the UK, Europe and the rest of the world. Many stallholders are themselves producers. People who grow and cook the food that they sell. As a result, it has become a rich market of culinary knowledge. It’s a great place to explore, to ask questions, to discover new flavours and to savour a unique atmosphere! With it’s vibrant and friendly atmosphere, Borough Market will always be at the heart of the local community. And it is loved by everyone: chefs, passionate amateur cooks, foodblogger and people who love eating.
Borough Market is set beneath the railway
viaducts between the river Thames and Borough High Street in South East London. It is open on Thursday from 11am to 5pm, on Friday from 12am to 6pm and on Saturday from 8am to 5pm. How to catch it? It’s simple! You can choose: by tube to London Bridge or Borough underground stations; by bus to London Bridge, Borough High Street or Southwark Street and by foot along the Thames Path on the Southbank or over London Bridge from the City.
Enjoy Borough Market! G2KITCHEN | OCTOBER 2010 - 105
ph. Silvia Luppi
G2kitchen number I , year 2010
www.g2kitchen.com Do you have proposals, suggestions, criticisms, candidatures to cooperate to be sent? Write us ...
info@g2kitchen.com
Waiting for the winter, you find us here: Genny - http://www.alcibocommestibile.com Giulia - http://www.julskitchen.com Alicia - http://erborina.blogspot.com Alicia - http://amiloquemegustaescocinar.com Silvia http://basilicoepinoli.blogspot.com/ Edda - http://www.undejeunerdesoleil.com/ Sarka - http://www.cookyourdream.com/ Tina - http://www.sparklingink.com/ Chiara - http://www.kiabia.it/ Elga - http://www.semidipapavero.net/ Alessandra - http://menuturistico.blogspot.com/ Carolina - http://www.semplicementepeperosa.com/
Design, project, coordination and web site Genny Gallo international edition coordination Giulia Scarpaleggia Graphic design illustration and website Chiara Biagioni Contributors of articles and columns Sarka Babicka , Chiara Biagioni, Elga Cappellari ,Genny Gallo, Alessandra Gennaro, Silvia Luppi ,Alicia Manas, Edda Onorato , Tina Rinknen , Claudia Scarpaleggia, Giulia Scarpaleggia Each author is the owner of the texts and images he created and is fully responsible for the content of his article
G2KITCHEN | OCTOBER 2010 - 107
Wait for us with
something special for your Christmas