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Making fresh pasta at home is easier than you think and spaghetti alla chitarra is one of the easiest shapes to make.
The spaghetti alla chitarra is one of the most recognizable dishes of Abruzzo, an Italian region east of Rome, renowned for its diverse and exquisite gastronomy. With the magnificent Apennine Mountains, a beautiful coastline over the Adriatic and some of the most beautiful medieval towns in the country, it is not surprise that Abruzzo has become a magnet for international tourism. Also known as maccheroni alla chitarra, this egg pasta owes its name to the tool that is used to cut it, the so-called chitarra (which literally means “guitar” in Italian). This unique artifact resembles a harp. It consists of rectangular wooden frame, strung with metal wires that slices the pasta into strands. The dough is placed over the wires and cut into square spaghetti by rolling it back and forth with a rolling pin. The spaghetti alla chitarra is typically served with an Abruzzese-style ragu, a hearty sauce with a wholesome texture, for which milled tomatoes are slowly simmered with pork, beef and lamb so they soak up all the exquisite meaty flavor.
01
Photo By @iamafoodblog
Making fresh pasta at home is easier than you think and spaghetti alla chitarra is one of the easiest shapes to make.
The spaghetti alla chitarra is one of the most recognizable dishes of Abruzzo, an Italian region east of Rome, renowned for its diverse and exquisite gastronomy. With the magnificent Apennine Mountains, a beautiful coastline over the Adriatic and some of the most beautiful medieval towns in the country, it is not surprise that Abruzzo has become a magnet for international tourism. Also known as maccheroni alla chitarra, this egg pasta owes its name to the tool that is used to cut it, the so-called chitarra (which literally means “guitar” in Italian). This unique artifact resembles a harp. It consists of rectangular wooden frame, strung with metal wires that slices the pasta into strands. The dough is placed over the wires and cut into square spaghetti by rolling it back and forth with a rolling pin. The spaghetti alla chitarra is typically served with an Abruzzese-style ragu, a hearty sauce with a wholesome texture, for which milled tomatoes are slowly simmered with pork, beef and lamb so they soak up all the exquisite meaty flavor.
01
Photo By @iamafoodblog
The chitarra itself is a beautiful instrument with a rich tradition. It is the type of utensil that instantly becomes the centerpiece of any gathering and inevitably triggers endless conversations among cuisine lovers. History, tradition, design, everyone immediately falls in love with the chitarra. Until recently, it was difficult to find a chitarra outside of Abruzzo, but its popularity around the world is steadily growing. Different variations of this pasta can be found throughout the south of Italy. It is known as Tonnarelli in Lazio, torchioli, troccoli o truoccoli in Basilicata and Puglia or Maccheroni Crioli in Molise. A delicious dish, a unique instrument, a crafty process and an ancient tradition, the perfect ingredients for an unforgettable meal!
INGREDIENTS 3 1/4 cups (400 grams) of flour or semolina 4 eggs Pinch of salt
INSTRUCTIONS Roll the pasta sheet to slightly less than the thickness of a spaghetti noodle (about 1/16 inch). Trim your sheet of pasta dough so that it fits over the strings of the chitarra. Allow the pasta sheet to dry for a few minutes before rolling—this will help keep the strands separated. Roll the rolling pin over the pasta sheet to push it through the steel strings. Spread noodles out on a baking sheet lined with parchment paper and set aside to dry.
Photo By @iamafoodblog
The chitarra itself is a beautiful instrument with a rich tradition. It is the type of utensil that instantly becomes the centerpiece of any gathering and inevitably triggers endless conversations among cuisine lovers. History, tradition, design, everyone immediately falls in love with the chitarra. Until recently, it was difficult to find a chitarra outside of Abruzzo, but its popularity around the world is steadily growing. Different variations of this pasta can be found throughout the south of Italy. It is known as Tonnarelli in Lazio, torchioli, troccoli o truoccoli in Basilicata and Puglia or Maccheroni Crioli in Molise. A delicious dish, a unique instrument, a crafty process and an ancient tradition, the perfect ingredients for an unforgettable meal!
INGREDIENTS 3 1/4 cups (400 grams) of flour or semolina 4 eggs Pinch of salt
INSTRUCTIONS Roll the pasta sheet to slightly less than the thickness of a spaghetti noodle (about 1/16 inch). Trim your sheet of pasta dough so that it fits over the strings of the chitarra. Allow the pasta sheet to dry for a few minutes before rolling—this will help keep the strands separated. Roll the rolling pin over the pasta sheet to push it through the steel strings. Spread noodles out on a baking sheet lined with parchment paper and set aside to dry.
Photo By @iamafoodblog
Burrata, a unique sort of cheese; an outstanding, exquisite, and eccentric dairy delight that was recently discovered. And it proved to be an original voice among all types of cheeses people have eaten till now.
BURRATA
Creamy symphonies. Where? When? How? Being the youngest delight of all the cheeses we all have been knowing, burrata is a pure sensual language. You taste it and you fall in love with it. You are not able to speak about how it looks like, how it smells like, how it tastes like. You just open your mouth and your brain acts like crazy. It is a serotonin choreography; it’s like talking about love or passion.
by IRINA IACOB
Food | An extension of who we are There is a word that has the power to seduce your senses, one that can evoke about tremendous sensory experiences. Food - such a small word, only four letters but with a complex meaning.
Burrata has enriched the international gastronomy field thanks to Italian cheesemakers from the early 1900s. It all started back then in the region of Apulia, also known as Puglia. This delicacy was produced by only a few people in Andria, a town situated in the South part of Italy. From the beginning, it was considered a delicacy due to its making process.
When referring to food, people start talking about their travels, their memories, certain friends, relatives, or feelings. Why? Because food means sharing a universal experience and it reveals our personal story, the truth about who we are. It’s nothing but common ground. What we eat, what we enjoy most, and choose to put on our plates becomes an extension of us.
Burrata | Exploration, adventure, history, metaphor If you are a food reader, if you enjoy discovering new recipes, then you probably know that there are lots of cheese types. You won’t find specific recipes in this article, but if you are a taste hunter, keep reading and you’ll discover an adventure! After all, the act of eating means exploring, right ? One food that connects us all is cheese. In the times when a man was able to work his land and agriculture was the only source of feeding, cheese has appeared. In fact, cheese is one of the oldest foods of humanity.
It is a very creamy sort of cheese made with mozzarella. To prepare this fresh Italian product, you need cow milk, cream, rennet, cultures, and salt. When milk turns into cheese, it starts to curdle and it thickens. Then, boiling water is poured over the curds and it starts a stretching process. Stretching strings are made with bare hands. Next: the key-word called a pouch. A pouch is filled with scraps of mozzarella and a yellow heavy cream mixture. The final step: the pouch gets sealed and tied up. What do you get? A ball of mozzarella with an original signature which consists of a creamy flavorful filling that can be served as the main course.
Sheep milk, goat milk, cow milk, or even yak milk were essential products discovered by man and transformed into dairy delights. Talking about cheese is like opening a manuscript and learning about ancient civilizations.
01
Burrata, a unique sort of cheese; an outstanding, exquisite, and eccentric dairy delight that was recently discovered. And it proved to be an original voice among all types of cheeses people have eaten till now.
BURRATA
Creamy symphonies. Where? When? How? Being the youngest delight of all the cheeses we all have been knowing, burrata is a pure sensual language. You taste it and you fall in love with it. You are not able to speak about how it looks like, how it smells like, how it tastes like. You just open your mouth and your brain acts like crazy. It is a serotonin choreography; it’s like talking about love or passion.
by IRINA IACOB
Food | An extension of who we are There is a word that has the power to seduce your senses, one that can evoke about tremendous sensory experiences. Food - such a small word, only four letters but with a complex meaning.
Burrata has enriched the international gastronomy field thanks to Italian cheesemakers from the early 1900s. It all started back then in the region of Apulia, also known as Puglia. This delicacy was produced by only a few people in Andria, a town situated in the South part of Italy. From the beginning, it was considered a delicacy due to its making process.
When referring to food, people start talking about their travels, their memories, certain friends, relatives, or feelings. Why? Because food means sharing a universal experience and it reveals our personal story, the truth about who we are. It’s nothing but common ground. What we eat, what we enjoy most, and choose to put on our plates becomes an extension of us.
Burrata | Exploration, adventure, history, metaphor If you are a food reader, if you enjoy discovering new recipes, then you probably know that there are lots of cheese types. You won’t find specific recipes in this article, but if you are a taste hunter, keep reading and you’ll discover an adventure! After all, the act of eating means exploring, right ? One food that connects us all is cheese. In the times when a man was able to work his land and agriculture was the only source of feeding, cheese has appeared. In fact, cheese is one of the oldest foods of humanity.
It is a very creamy sort of cheese made with mozzarella. To prepare this fresh Italian product, you need cow milk, cream, rennet, cultures, and salt. When milk turns into cheese, it starts to curdle and it thickens. Then, boiling water is poured over the curds and it starts a stretching process. Stretching strings are made with bare hands. Next: the key-word called a pouch. A pouch is filled with scraps of mozzarella and a yellow heavy cream mixture. The final step: the pouch gets sealed and tied up. What do you get? A ball of mozzarella with an original signature which consists of a creamy flavorful filling that can be served as the main course.
Sheep milk, goat milk, cow milk, or even yak milk were essential products discovered by man and transformed into dairy delights. Talking about cheese is like opening a manuscript and learning about ancient civilizations.
01
Its shiny white layer can be kissed by a green basil leaf, a salad, a red juicy tomato, or everything that can seduce your eyes. You are the one who can turn it into an artistic experience, you’re the painter of your plate. Burrata became more available in the 1950s and is still considered a delicacy across Apulia and outside of the region. You can also find it in the U.S., on the East coast in particular, where there are many Italian f amilies and their cheese-making traditions have been preserved. Moreover, its creamy consistency named this type of cheese ‘’burrata’’ because it means ‘’buttery’’ in Italian. So what’s burrata? It is a creamy symphony, a metaphor; an explosion and a silence at the same time; a piece of art; a woman dressed in white silk; a pearl inside a shell; it is the sensuality of the senses. You’ve got a pearl in your mouth, you crush it, and your senses are drowned into a creamy exquisite flavor. Your expectancy level is higher than you could have guessed it. It is like entering into a sanctuary. You’re in and out of a creamy filling and you want to feel those opposite layers of pleasure over and over again. All this sensual perception you embrace makes it one of the most ludic dishes due to its contrast. It is like when you go to several dates with the same person wanting to keep alive for more time than the first sensory experience you had.
Final Thoughts Food has always been a necessity, a medicine, a blessing. Burrata is a cultural marker, an eloquent speaker of its kind; one that nourishes your spirit and rearranges your values. It’s impressive that burrata became a delicacy given the fact that it dates back to the 1990s. So, only a few decades ago, just four ingredients changed the cheese market and the international gastronomy forever: cow milk, rennet, cream, and salt. Burrata is a metaphor for that Heaven picture all cheese lovers have always imagined: clouds, light, peace, smoothness, bohemian rhapsody, and an angel playing the harp.
COUNTRY: Italy REGION:
Apulia
TYPE:
Fresh, soft, artisan
MILK:
Cow
FLAVOR:
Buttery, mild and milky
COLOUR: White TEXTURE: Creamy and stringy SOFT
HARD
Burrata Cheese Recipe with Roasted Cherry Tomatoes Photo By @heartbeetkitchen
01
10
Its shiny white layer can be kissed by a green basil leaf, a salad, a red juicy tomato, or everything that can seduce your eyes. You are the one who can turn it into an artistic experience, you’re the painter of your plate. Burrata became more available in the 1950s and is still considered a delicacy across Apulia and outside of the region. You can also find it in the U.S., on the East coast in particular, where there are many Italian f amilies and their cheese-making traditions have been preserved. Moreover, its creamy consistency named this type of cheese ‘’burrata’’ because it means ‘’buttery’’ in Italian. So what’s burrata? It is a creamy symphony, a metaphor; an explosion and a silence at the same time; a piece of art; a woman dressed in white silk; a pearl inside a shell; it is the sensuality of the senses. You’ve got a pearl in your mouth, you crush it, and your senses are drowned into a creamy exquisite flavor. Your expectancy level is higher than you could have guessed it. It is like entering into a sanctuary. You’re in and out of a creamy filling and you want to feel those opposite layers of pleasure over and over again. All this sensual perception you embrace makes it one of the most ludic dishes due to its contrast. It is like when you go to several dates with the same person wanting to keep alive for more time than the first sensory experience you had.
Final Thoughts Food has always been a necessity, a medicine, a blessing. Burrata is a cultural marker, an eloquent speaker of its kind; one that nourishes your spirit and rearranges your values. It’s impressive that burrata became a delicacy given the fact that it dates back to the 1990s. So, only a few decades ago, just four ingredients changed the cheese market and the international gastronomy forever: cow milk, rennet, cream, and salt. Burrata is a metaphor for that Heaven picture all cheese lovers have always imagined: clouds, light, peace, smoothness, bohemian rhapsody, and an angel playing the harp.
COUNTRY: Italy REGION:
Apulia
TYPE:
Fresh, soft, artisan
MILK:
Cow
FLAVOR:
Buttery, mild and milky
COLOUR: White TEXTURE: Creamy and stringy SOFT
HARD
Burrata Cheese Recipe with Roasted Cherry Tomatoes Photo By @heartbeetkitchen
01
10
NATHAN SIX The smooth tasting of whisky and cheese
Nathan Six is a Certified Cheese Professional who works in marketing for a specialty food distributor. Nathan has always been passionate about food, especially: where it comes from and how it's made. Both whiskey and cheese have parallels in the way they are made and require a romantic dedication to the amount of time and care that must be put into both. "When you love something, you want to share it with the world," Nathan says, and this is how @Whiskey_Curd was born, a place where everyone can learn and try about cheeses and whiskeys. His love of photography naturally put him behind the lens and he strives to create images that he feels do the products and makers justice. @Whiskey_Curd is his passion project and something that brings him a lot of happiness. He only hopes that those who follow his page have the same experience and enjoy his work as much as he does. He finishes with "Food should be art. Cheers!"
10 oz grass fed ribeye, topped with caramelized onions and Rogue Creamery’s Caveman Blue + Old Ezra 7 Bourbon
Roquefort Cheese + Signatory Vintage 13 year old scotch from an unnamed Orkney Distillery
01
NATHAN SIX The smooth tasting of whisky and cheese
Nathan Six is a Certified Cheese Professional who works in marketing for a specialty food distributor. Nathan has always been passionate about food, especially: where it comes from and how it's made. Both whiskey and cheese have parallels in the way they are made and require a romantic dedication to the amount of time and care that must be put into both. "When you love something, you want to share it with the world," Nathan says, and this is how @Whiskey_Curd was born, a place where everyone can learn and try about cheeses and whiskeys. His love of photography naturally put him behind the lens and he strives to create images that he feels do the products and makers justice. @Whiskey_Curd is his passion project and something that brings him a lot of happiness. He only hopes that those who follow his page have the same experience and enjoy his work as much as he does. He finishes with "Food should be art. Cheers!"
10 oz grass fed ribeye, topped with caramelized onions and Rogue Creamery’s Caveman Blue + Old Ezra 7 Bourbon
Roquefort Cheese + Signatory Vintage 13 year old scotch from an unnamed Orkney Distillery
01
Different Cheeses + Compass Box Great King St, Artist Blend Scotch Whiskey
A pudgy, bloomy rinded, little cheese square made using a mixture of cow and sheep’s milk from the Piedmont region of Northern Italy + The Balvenie 12 year DoubleWood Scotch Whiskey
Different Cheeses + Compass Box Great King St, Artist Blend Scotch Whiskey
A pudgy, bloomy rinded, little cheese square made using a mixture of cow and sheep’s milk from the Piedmont region of Northern Italy + The Balvenie 12 year DoubleWood Scotch Whiskey
Today's Chef
OLGA LAITENBERGER www.voll-korn.com
Olga Laitenberger is a food photographer, food stylist, and recipe developer with love to details based in Bonn, Germany. Her two biggest passions are food photography and healthy food. Olga started as a hobby cook developing healthier versions of classic recipes for her family. In 2012 she started a blog to share her creations with other people. This stage was very exciting, since then, Olga began to improve and master her skills. In 2017 Olga gathered a team of brilliant food photographers and nutritionists and founded a Magazine about healthy nutrition VOLLKORN (trans. as whole grains). The issue (300 pages) contains over 100 healthy recipes and 100 articles. Today Olga works as a professional food photographer, recipe developer, and content creator. She mainly focuses on healthy food with wholesome plant-based ingredients. For her, as a mother and wife, it is important that the recipes she creates are not just delicious, but are packed with vitamins and minerals. They are great for everyone who loves food but cares about his health. Most of her recipes are sugar-free or sugar-reduced, contain no gluten, milk products, and eggs. That's why they are also perfect for people with various food intolerances.
Vegan Galette with Berries
INSTRUCTIONS
INGREDIENTS
Gluten-free, sugar-reduced, vegan, protein-rich
100 g garbanzo flour 90 g almond flour 1 tbsp grounded linseeds 30 g coconut sugar 40 ml plant-based milk plus a couple of tablespoons for brushing the crust 50 ml coconut oil (melted, cooled) 400 g berries (fresh or frozen)
1. In a bowl, mix garbanzo flour, almond flour, grounded linseeds, and coconut sugar. 2. Add the milk, coconut oil, mix until well combined. 3. Roll dough into a circle about 0,5 cm thick on a parchment paper. 4. Put the berries on top of the dough, leaving a 3 cm border around the edge. Fold the edge towards the center. Use parchment paper as help. 5. Brush milk over the crust, sprinkle the edges with almond leaves. 6. Transfer the galette on a baking sheet. Bake in the preheated oven about 40 min till golden, 180• 7. Serve with coconut yogurt or ice cream.
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Today's Chef
OLGA LAITENBERGER www.voll-korn.com
Olga Laitenberger is a food photographer, food stylist, and recipe developer with love to details based in Bonn, Germany. Her two biggest passions are food photography and healthy food. Olga started as a hobby cook developing healthier versions of classic recipes for her family. In 2012 she started a blog to share her creations with other people. This stage was very exciting, since then, Olga began to improve and master her skills. In 2017 Olga gathered a team of brilliant food photographers and nutritionists and founded a Magazine about healthy nutrition VOLLKORN (trans. as whole grains). The issue (300 pages) contains over 100 healthy recipes and 100 articles. Today Olga works as a professional food photographer, recipe developer, and content creator. She mainly focuses on healthy food with wholesome plant-based ingredients. For her, as a mother and wife, it is important that the recipes she creates are not just delicious, but are packed with vitamins and minerals. They are great for everyone who loves food but cares about his health. Most of her recipes are sugar-free or sugar-reduced, contain no gluten, milk products, and eggs. That's why they are also perfect for people with various food intolerances.
Vegan Galette with Berries
INSTRUCTIONS
INGREDIENTS
Gluten-free, sugar-reduced, vegan, protein-rich
100 g garbanzo flour 90 g almond flour 1 tbsp grounded linseeds 30 g coconut sugar 40 ml plant-based milk plus a couple of tablespoons for brushing the crust 50 ml coconut oil (melted, cooled) 400 g berries (fresh or frozen)
1. In a bowl, mix garbanzo flour, almond flour, grounded linseeds, and coconut sugar. 2. Add the milk, coconut oil, mix until well combined. 3. Roll dough into a circle about 0,5 cm thick on a parchment paper. 4. Put the berries on top of the dough, leaving a 3 cm border around the edge. Fold the edge towards the center. Use parchment paper as help. 5. Brush milk over the crust, sprinkle the edges with almond leaves. 5. Transfer the galette on a baking sheet. Bake in the preheated oven about 40 min till golden, 180• 6. Serve with coconut yogurt or ice cream.
17
INGREDIENTS
60 ml water 60 ml olive oil 1 egg 2 tsp maple syrup 125 g buckwheat flour 125 g rice flour 1 tsp baking powder
InSTRUCTIONS
1. Mix water, olive oil, egg, and maple syrup in a bowl. 2. Add 125 g buckwheat and 125 g rice flour, 1 tsp baking powder, mix well with hands. 3. Roll dough into a circle about 0,5 cm thick on a parchment paper. 4. Cut 3-4 peaches in thin slices, put on top of the dough, leaving a 3 cm border around the edge. 5. Fold the edge towards the center. Use parchment paper as help. Brush milk or egg yolk over the crust. 6. Transfer the galette on a baking sheet. Bake in the preheated oven about 30-35 till golden, 180•
Galette with Peaches Gluten-free, dairy-free, and sugar-free. Buckwheat crust, sweet sugar-free filling due to the ripe fruits and ice cream or coconut yogurt to serve. Sommer on a plate!
INGREDIENTS
60 ml water 60 ml olive oil 1 egg 2 tsp maple syrup 125 g buckwheat flour 125 g rice flour 1 tsp baking powder
InSTRUCTIONS
1. Mix water, olive oil, egg, and maple syrup in a bowl. 2. Add 125 g buckwheat and 125 g rice flour, 1 tsp baking powder, mix well with hands. 3. Roll dough into a circle about 0,5 cm thick on a parchment paper. 4. Cut 3-4 peaches in thin slices, put on top of the dough, leaving a 3 cm border around the edge. 5. Fold the edge towards the center. Use parchment paper as help. Brush milk or egg yolk over the crust. 6. Transfer the galette on a baking sheet. Bake in the preheated oven about 30-35 till golden, 180•
Galette with Peaches Gluten-free, dairy-free, and sugar-free. Buckwheat crust, sweet sugar-free filling due to the ripe fruits and ice cream or coconut yogurt to serve. Sommer on a plate!
Sourdough came along in earnest in September 2019, I birthed my starter on my birthday, because (spoiler) that’s the sort of thing you do in your 40’s - I’m afraid. I'd had a go at sourdough about 15 years ago, but back then you had to read actual books from libraries and follow ill thought out diagrams on how to fold and shape loaves, so it was hard and quite unrewarding. I made some real crap and had no one to ask why it was rubbish or how to fix it. So when I went on holiday for a month, after forgetting to refrigerate my starter, I was oddly elated to return home to find it had died. 15 years later I'm a better, more patient person, a better cook. Also, Google, Youtube, and Instagram have made masses of information, techniques, and tutorials accessible in real-time. Making bread a few times a week is now just a pleasing ritual and sourdough in particular never ceases to impress me in that you can create an incredibly delicious thing out of virtually nothing; flour, water, salt, time, and heat. Plus, it’s MUCH cheaper than buying it. Also, sourdough takes time and it’s a nice benign exercise in mindfulness; something that requires a bit of planning, some regular (if minimal) intervention, a bit of technique, some room for panache if you’re that way inclined, then at the end of it you more often than not get a great sandwich. It’s art, science, therapy, and lunch - all at the same time.
OWEN COCHRANE I'm Owen Cochrane, I’m 42, I live in Brighton and Hove on the south coast of the UK with my wife and 2 small kids. I've been working in IT and project management for the last 15 years, which is fine, but when I'm not either working, parenting, or tidying up, I'm almost certainly thinking about, reading about, preparing, or just eating food. I've always cooked obsessively, as far back as I can remember and it’s a hobby that, luckily for me, I get to practice daily, what with humans being compelled to eat several times a day to survive and all. Cooking something nourishing and with care, every day for myself and my family is a far better use of time than, say, kite surfing or collecting hats.
I started my Instagram account in February 2020 as a bread diary for me and as a way to stop spamming my personal feed with nerdy posts about hydration % and internal dough temperatures. I didn’t even bother telling anyone about it (most of my friends still don't even know that it exists, which is a bit weird now that I think about it) and I never intended for anyone to care about it. But then, global lockdown happened and the whole world started baking so here we are. But bread Instagram is a nice, instructive and supportive corner of the internet, I've learned loads, met lots of really lovely, helpful people from all over the world, so that’s nice. I’ve never really considered making bread in terms of future plans, but the idea of staying up all night on my own listening to music and playing with the dough in my own, extremely thoughtfully furnished micro-bakery is something that, now I write it down, sounds very appealing. So you never know. I'm also vehemently opposed to the naming of starters. Moreso if it involves some sort of pun. So if you're currently feeding Dough Pesci twice a day, that's fine and your business, but it's unlikely we can ever be friends.
22
Sourdough came along in earnest in September 2019, I birthed my starter on my birthday, because (spoiler) that’s the sort of thing you do in your 40’s - I’m afraid. I'd had a go at sourdough about 15 years ago, but back then you had to read actual books from libraries and follow ill thought out diagrams on how to fold and shape loaves, so it was hard and quite unrewarding. I made some real crap and had no one to ask why it was rubbish or how to fix it. So when I went on holiday for a month, after forgetting to refrigerate my starter, I was oddly elated to return home to find it had died. 15 years later I'm a better, more patient person, a better cook. Also, Google, Youtube, and Instagram have made masses of information, techniques, and tutorials accessible in real-time. Making bread a few times a week is now just a pleasing ritual and sourdough in particular never ceases to impress me in that you can create an incredibly delicious thing out of virtually nothing; flour, water, salt, time, and heat. Plus, it’s MUCH cheaper than buying it. Also, sourdough takes time and it’s a nice benign exercise in mindfulness; something that requires a bit of planning, some regular (if minimal) intervention, a bit of technique, some room for panache if you’re that way inclined, then at the end of it you more often than not get a great sandwich. It’s art, science, therapy, and lunch - all at the same time.
OWEN COCHRANE I'm Owen Cochrane, I’m 42, I live in Brighton and Hove on the south coast of the UK with my wife and 2 small kids. I've been working in IT and project management for the last 15 years, which is fine, but when I'm not either working, parenting, or tidying up, I'm almost certainly thinking about, reading about, preparing, or just eating food. I've always cooked obsessively, as far back as I can remember and it’s a hobby that, luckily for me, I get to practice daily, what with humans being compelled to eat several times a day to survive and all. Cooking something nourishing and with care, every day for myself and my family is a far better use of time than, say, kite surfing or collecting hats.
I started my Instagram account in February 2020 as a bread diary for me and as a way to stop spamming my personal feed with nerdy posts about hydration % and internal dough temperatures. I didn’t even bother telling anyone about it (most of my friends still don't even know that it exists, which is a bit weird now that I think about it) and I never intended for anyone to care about it. But then, global lockdown happened and the whole world started baking so here we are. But bread Instagram is a nice, instructive and supportive corner of the internet, I've learned loads, met lots of really lovely, helpful people from all over the world, so that’s nice. I’ve never really considered making bread in terms of future plans, but the idea of staying up all night on my own listening to music and playing with the dough in my own, extremely thoughtfully furnished micro-bakery is something that, now I write it down, sounds very appealing. So you never know. I'm also vehemently opposed to the naming of starters. Moreso if it involves some sort of pun. So if you're currently feeding Dough Pesci twice a day, that's fine and your business, but it's unlikely we can ever be friends.
22
RECIPE
Overnight Sourdough Focaccia Probably the least effort/greatest reward in the sourdough back catalogue, if you can mix things and scatter things you’re good. I use mozzarella brine to hydrate as it’s more interesting than water and gives a soft, milky crumb, plus throwing stuff away is silly. I realise 380g is a lot, but it freezes brilliantly, so each time you have fresh mozzarella, reserve the brine and store it up in the freezer until you have enough. (It also makes great pasta incidentally). Or, just use water like a normal person.
250g strong flour (50%) 250g plain AP flour (50%) 380g mozzarella brine (the liquid fresh mozzarella comes in) (76%)
100g active starter, recently fed @ 100% hydration - equal weights of flour water and more than doubled in volume (20%) 10g olive oil (2%) 10g salt (2%)
18:00pm Mix all ingredients well in a large bowl, it’ll be a very wet and sticky mess. This is fine. Cover and leave to sit for an hour at room temp. 19:00pm With wet hands, perform a set of folds (essentially pull up a corner of the mass, stretch it up, without tearing it, and fold it over to the opposite side of the bowl, then ¼ turn the bowl and repeat until you’ve completed a 360-degree turn) Cover and rest at room temp. 20:00pm Perform 2nd set of folds. Cover and rest at room temp. 21:00pm Perform 3rd set of folds. Cover and rest at room temp. 22:00pm Perform 4th set of folds. The dough should be very smooth and showing solid signs of fermentation at this point. After you’ve folded, transfer into a well oiled non-stick baking tin, mine is 23cm x 32cm, coverwell with cling film and leave on the counter till breakfast. 10:00am The dough should have spread to fill the tin completely, if not give it a little help with wet hands. It should have risen slightly and be bubbly. Drizzle over some extra virgin olive oil and with wet hands dimple with your fingers right down to the bottom of the tin. Then top with whatever you fancy/have to hand, this one has sliced new potatoes, onion, rosemary, lemon thyme, chive flowers, nasturtium leaves and flowers, and Maldon sea salt. Bake at 230c for around 30 minutes or until done to your liking, I like it on the cusp of being burnt, but each to their own. Leave to cool for 10 minutes, but it’s best enjoyed warm, outside, and in a single sitting.
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RECIPE
Overnight Sourdough Focaccia Probably the least effort/greatest reward in the sourdough back catalogue, if you can mix things and scatter things you’re good. I use mozzarella brine to hydrate as it’s more interesting than water and gives a soft, milky crumb, plus throwing stuff away is silly. I realise 380g is a lot, but it freezes brilliantly, so each time you have fresh mozzarella, reserve the brine and store it up in the freezer until you have enough. (It also makes great pasta incidentally). Or, just use water like a normal person.
250g strong flour (50%) 250g plain AP flour (50%) 380g mozzarella brine (the liquid fresh mozzarella comes in) (76%)
100g active starter, recently fed @ 100% hydration - equal weights of flour water and more than doubled in volume (20%) 10g olive oil (2%) 10g salt (2%)
18:00pm Mix all ingredients well in a large bowl, it’ll be a very wet and sticky mess. This is fine. Cover and leave to sit for an hour at room temp. 19:00pm With wet hands, perform a set of folds (essentially pull up a corner of the mass, stretch it up, without tearing it, and fold it over to the opposite side of the bowl, then ¼ turn the bowl and repeat until you’ve completed a 360-degree turn) Cover and rest at room temp. 20:00pm Perform 2nd set of folds. Cover and rest at room temp. 21:00pm Perform 3rd set of folds. Cover and rest at room temp. 22:00pm Perform 4th set of folds. The dough should be very smooth and showing solid signs of fermentation at this point. After you’ve folded, transfer into a well oiled non-stick baking tin, mine is 23cm x 32cm, coverwell with cling film and leave on the counter till breakfast. 10:00am The dough should have spread to fill the tin completely, if not give it a little help with wet hands. It should have risen slightly and be bubbly. Drizzle over some extra virgin olive oil and with wet hands dimple with your fingers right down to the bottom of the tin. Then top with whatever you fancy/have to hand, this one has sliced new potatoes, onion, rosemary, lemon thyme, chive flowers, nasturtium leaves and flowers, and Maldon sea salt. Bake at 230c for around 30 minutes or until done to your liking, I like it on the cusp of being burnt, but each to their own. Leave to cool for 10 minutes, but it’s best enjoyed warm, outside, and in a single sitting.
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Basic Sourdough Method This makes a loaf approx 750g uncooked weight, which will fit nicely into a 21cm oval banneton, but you can use pretty much any vessel of any shape for final prove. If you don’t have bannetons a bowl lined with a well-floured cloth is fine. Overall hydration is around 72% (this includes the water in the levain), which is on the low side for sourdough, but I find it much easier to handle, shape and score and feel much more competent doing it.
360g Strong white flour (90%) 40g strong whole wheat flour (10%) 275g water (69%) 80g active starter, recently fed @
100%
hydration
-
equal
weights of flour water - and more than doubled in volume (20%) 9g salt (2.2%)
08:00 Feed starter with equal weights of flour and water and leave to rise until doubled. At the same time I mix my flour and water for the autolyse; this stage allows the flour to fully absorb the water and activates enzymes that stimulate the proteins to start gluten development. This makes the dough very extensible and relaxed by the time you come to add the starter and salt. I favour a long autolyse, but mainly for ease and to fit my schedule, I feed my starter and mix the autolyse at the same time, go off and do other things and when the starter has doubled (usually 4 to 5 hours in my case) the autolyse stage ends and the starter is mixed in. If you’re going to autolyse for more than 2 hours, ensure you cover it well to stop a crust forming, I use lightly oiled cling film in direct contact with the dough. Even an hour will make a big difference to the dough so it’s definitely worth doing.
13:00 add the starter to the autolysed flour and water and mix for 1 min until fully incorporated. Cover and leave to rest for 30 mins.
26
Basic Sourdough Method This makes a loaf approx 750g uncooked weight, which will fit nicely into a 21cm oval banneton, but you can use pretty much any vessel of any shape for final prove. If you don’t have bannetons a bowl lined with a well-floured cloth is fine. Overall hydration is around 72% (this includes the water in the levain), which is on the low side for sourdough, but I find it much easier to handle, shape and score and feel much more competent doing it.
360g Strong white flour (90%) 40g strong whole wheat flour (10%) 275g water (69%) 80g active starter, recently fed @
100%
hydration
-
equal
weights of flour water - and more than doubled in volume (20%) 9g salt (2.2%)
08:00 Feed starter with equal weights of flour and water and leave to rise until doubled. At the same time I mix my flour and water for the autolyse; this stage allows the flour to fully absorb the water and activates enzymes that stimulate the proteins to start gluten development. This makes the dough very extensible and relaxed by the time you come to add the starter and salt. I favour a long autolyse, but mainly for ease and to fit my schedule, I feed my starter and mix the autolyse at the same time, go off and do other things and when the starter has doubled (usually 4 to 5 hours in my case) the autolyse stage ends and the starter is mixed in. If you’re going to autolyse for more than 2 hours, ensure you cover it well to stop a crust forming, I use lightly oiled cling film in direct contact with the dough. Even an hour will make a big difference to the dough so it’s definitely worth doing.
13:00 add the starter to the autolysed flour and water and mix for 1 min until fully incorporated. Cover and leave to rest for 30 mins.
26
13:30 Mix in the salt until you can no longer feel the grains, 4 or 5 mins. Cover and leave to rest for 45 minutes.
14:15 Stretch and fold the dough. With wet
18:30 Preshape - I find this stage, and the bench rest after, helps make a tighter, stronger loaf during final shape, which I feel helps scoring and oven spring. It also helps to de-gas the dough more evenly distribute the air, but a lot of bakers don’t bother with this, feel free to skip. I don’t use any flour, just lightly wet the counter, fold, stitch and roll the dough then form into a taut ball with your dough scraper - google it, a video is for more instructive than me clumsily describing it. Cover with a large bowl and leave to rest for 30 mins. N.B. Bulk ends at this stage, so this dough has been bulk fermented for 5.5 hours.
hands, pull a handful of dough up from the corner and stretch it upwards (taking care not to tear it) and fold it over to the opposite side of the bowl, then ¼ turn your bowl and repeat
19:00 Final shape. Lightly flour the counter, flip the rested dough, fold, stitch and roll the dough into a batard/boule and place into a well-floured banneton or vessel of choice lined with a floured cloth. Again, google shaping if you’re unsure. Place in a plastic bag and refrigerate at 3 to 4c for at least 12 hours.
until you’ve gone round the full 360 degrees. Folds over the next few hours will build strength and give your dough structure. Cover and leave for 45 mins 15:00 Lamination is essentially stretching the dough out on a lightly wet counter into a large rectangle (which is much easier than it sounds) you can add anything you like at this point, herbs, seeds, cheese, etc. I mainly bake plain bread because children, I just enjoy doing this part, plus it helps build a lot of strength. You should easily get a rectangle around 70cm by 50cm with these dough specs, once stretched out, fold it back up like a book, to the size of a paperback - (I'd recommend just googling this process, or skip it if you can’t be bothered, just do another stretch and fold). Transfer the dough to a very lightly oiled high sided dish in which the dough fits snugly, this helps support the dough as it rises. Cover and leave for 45 minutes. 15:45 Perform the second set of folds, Check internal dough temp if you can, you’re aiming for around 25c, ideally, check the temp at every intervention, try to keep it constant.
16:30 Perform the third set of folds. The dough should be increasing in size and showing solid signs of fermentation. Cover and rest for 45 minutes.
08:00 Preheat your oven to 250c for at least an hour, if you have a cast iron dutch oven or pot, even better, this needs to be preheated too. A pizza stone will work if you don’t have a pot. Score your dough, straight from the
17:15 At this point bulk has been going for just over 4 hours, so in some climates may be ready for shaping.
fridge, with a razor blade as artfully as you can, or are inclined to, then straight into the dutch oven on parchment
I find my dough normally needs between 5 and 7 hours at a constant internal temp of around 25°c, but
paper. Splash some water into the pot before clamping on the lid. If you’re not using a pot, you can spritz the loaf
different conditions will affect this, you’ll need to make a call on how it’s looking. The decision to end the
with water and splash a cup of water into a preheated tray at the bottom of the oven. Steam is integral, it stops the
bulk stage is a crucial one and will dictate whether you under or overproof (or of course, absolutely nail it),
crust forming too quickly and allows your loaf to spring. After 25 minutes, turn the oven down to 220c and
if it’s grown by between a 3rd and half and is wobbly and puffy, it’ll probably be ready for shaping. A handy
remove the lid (if using one) and bake until you’re happy, around a further 20 minutes is a good rule of thumb.
way to leave intuition out of it, is to snip off a small chunk of dough with wet scissors (about the size of a walnut) and drop it into a glass of water. If it floats, you're ready to preshape. If not, chuck the walnut back in the dough and perform a final set of folds. Cover and leave for 45 minutes, or until your walnut floats.
Leave to cool for as long as you can before slicing. If it’s worked well, you’ll probably need to restrain yourself from immediately going and doing it all over again immediately. (See also if it’s gone badly).
27
28
13:30 Mix in the salt until you can no longer feel the grains, 4 or 5 mins. Cover and leave to rest for 45 minutes.
14:15 Stretch and fold the dough. With wet
18:30 Preshape - I find this stage, and the bench rest after, helps make a tighter, stronger loaf during final shape, which I feel helps scoring and oven spring. It also helps to de-gas the dough more evenly distribute the air, but a lot of bakers don’t bother with this, feel free to skip. I don’t use any flour, just lightly wet the counter, fold, stitch and roll the dough then form into a taut ball with your dough scraper - google it, a video is for more instructive than me clumsily describing it. Cover with a large bowl and leave to rest for 30 mins. N.B. Bulk ends at this stage, so this dough has been bulk fermented for 5.5 hours.
hands, pull a handful of dough up from the corner and stretch it upwards (taking care not to tear it) and fold it over to the opposite side of the bowl, then ¼ turn your bowl and repeat
19:00 Final shape. Lightly flour the counter, flip the rested dough, fold, stitch and roll the dough into a batard/boule and place into a well-floured banneton or vessel of choice lined with a floured cloth. Again, google shaping if you’re unsure. Place in a plastic bag and refrigerate at 3 to 4c for at least 12 hours.
until you’ve gone round the full 360 degrees. Folds over the next few hours will build strength and give your dough structure. Cover and leave for 45 mins 15:00 Lamination is essentially stretching the dough out on a lightly wet counter into a large rectangle (which is much easier than it sounds) you can add anything you like at this point, herbs, seeds, cheese, etc. I mainly bake plain bread because children, I just enjoy doing this part, plus it helps build a lot of strength. You should easily get a rectangle around 70cm by 50cm with these dough specs, once stretched out, fold it back up like a book, to the size of a paperback - (I'd recommend just googling this process, or skip it if you can’t be bothered, just do another stretch and fold). Transfer the dough to a very lightly oiled high sided dish in which the dough fits snugly, this helps support the dough as it rises. Cover and leave for 45 minutes. 15:45 Perform the second set of folds, Check internal dough temp if you can, you’re aiming for around 25c, ideally, check the temp at every intervention, try to keep it constant.
16:30 Perform the third set of folds. The dough should be increasing in size and showing solid signs of fermentation. Cover and rest for 45 minutes.
08:00 Preheat your oven to 250c for at least an hour, if you have a cast iron dutch oven or pot, even better, this needs to be preheated too. A pizza stone will work if you don’t have a pot. Score your dough, straight from the
17:15 At this point bulk has been going for just over 4 hours, so in some climates may be ready for shaping.
fridge, with a razor blade as artfully as you can, or are inclined to, then straight into the dutch oven on parchment
I find my dough normally needs between 5 and 7 hours at a constant internal temp of around 25°c, but
paper. Splash some water into the pot before clamping on the lid. If you’re not using a pot, you can spritz the loaf
different conditions will affect this, you’ll need to make a call on how it’s looking. The decision to end the
with water and splash a cup of water into a preheated tray at the bottom of the oven. Steam is integral, it stops the
bulk stage is a crucial one and will dictate whether you under or overproof (or of course, absolutely nail it),
crust forming too quickly and allows your loaf to spring. After 25 minutes, turn the oven down to 220c and
if it’s grown by between a 3rd and half and is wobbly and puffy, it’ll probably be ready for shaping. A handy
remove the lid (if using one) and bake until you’re happy, around a further 20 minutes is a good rule of thumb.
way to leave intuition out of it, is to snip off a small chunk of dough with wet scissors (about the size of a walnut) and drop it into a glass of water. If it floats, you're ready to preshape. If not, chuck the walnut back in the dough and perform a final set of folds. Cover and leave for 45 minutes, or until your walnut floats.
Leave to cool for as long as you can before slicing. If it’s worked well, you’ll probably need to restrain yourself from immediately going and doing it all over again immediately. (See also if it’s gone badly).
27
28
The enamelled coating also eliminates the need for seasoning, which made these newer Dutch ovens easier to maintain, and also allowed for the endlessly useful Dutch oven to be produced in a wide range of delightful colors. While they’re usually circular, these days casting technology can give us Dutch ovens in all sorts of shapes including oval, square, heart-shaped, or even shaped like pumpkins.
www.kanalifestyle.com
What's the difference between a Dutch oven and a French oven ? Ever been confused by Dutch ovens and French ovens? Let us lay out the differences between these two versatile pieces of cast iron cookware. We’re living in a golden age for home chefs. With the advent of Pinterest, recipe blogs and online shopping it has never been easier to call up a recipe or shop for your dream cookware. What isn’t easy, however, is suddenly discovering that a lot of the world doesn’t necessarily use the same words for the same ingredients, equipment or even dishes as you do. One such example is the Dutch oven and the French oven. These heavy, durable and versatile pots sure look similar but when it comes down to it - what is the difference between a Dutch oven and French oven?
What is a Dutch oven? Despite its name, the Dutch oven is an English invention, patented by Abraham Darby in 1707. He named the invention a “Dutch oven” after observing how craftsmen in The Netherlands were able to make high quality cookware by using sand to mold brass. Looking to make a more affordable product, Darby’s Dutch oven was molded in a cheaper material, iron, and is the ancestor of the cast iron Dutch ovens we are used to today. These days a Dutch oven is understood to be a cooking vessel made from cast iron, with a flat base, straight walls and a heavy, tight-fitting lid. These characteristics make Dutch ovens excellent at trapping condensation during cooking, which shortens cooking time, keeps food moist and intensifies flavors. Dutch ovens have become a favorite tool for bakers looking to make homemade bread Dutch ovens that are made of raw cast iron need to be “seasoned” prior to being used in order to improve the stick-resistance of its cooking surface, and protect it from rust. A well-maintained Dutch oven is one of the most useful cooking vessels you can own, and can cook food on the stove, in the oven or even over a campfire.
What is a French oven? If you think that the description of the Dutch oven sounds a lot like a French oven, you’d be right. In essence, a French oven is a type of cast iron Dutch oven that has a porcelain enamel coating. Created in the early 1900s, the enamelled surface of the French oven greatly improved the stick-resistant performance of the already durable and versatile Dutch oven. Locally known as a cocotte, the French oven became the perfect tool for popular recipes of the time like boeuf bourguignon, which involved browning the meat on the stove before transferring the dish to the oven to finish cooking.
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So which is better? For the most part, raw cast iron Dutch ovens and enamelled cast iron Dutch ovens, or French ovens, can be used interchangeably. But there are some differences, and it’s important when shopping for your cookware to consider what you will and won’t be using the Dutch oven for. Raw cast iron Dutch ovens are very durable but involve some complicated care rituals including seasoning, and not using detergent, which can be a burdensome part of owning one. Many people opt for an enamelled Dutch oven due to their stick-resistance, easy maintenance, convenience and style.
The enamelled coating also eliminates the need for seasoning, which made these newer Dutch ovens easier to maintain, and also allowed for the endlessly useful Dutch oven to be produced in a wide range of delightful colors. While they’re usually circular, these days casting technology can give us Dutch ovens in all sorts of shapes including oval, square, heart-shaped, or even shaped like pumpkins.
www.kanalifestyle.com
What's the difference between a Dutch oven and a French oven ? Ever been confused by Dutch ovens and French ovens? Let us lay out the differences between these two versatile pieces of cast iron cookware. We’re living in a golden age for home chefs. With the advent of Pinterest, recipe blogs and online shopping it has never been easier to call up a recipe or shop for your dream cookware. What isn’t easy, however, is suddenly discovering that a lot of the world doesn’t necessarily use the same words for the same ingredients, equipment or even dishes as you do. One such example is the Dutch oven and the French oven. These heavy, durable and versatile pots sure look similar but when it comes down to it - what is the difference between a Dutch oven and French oven?
What is a Dutch oven? Despite its name, the Dutch oven is an English invention, patented by Abraham Darby in 1707. He named the invention a “Dutch oven” after observing how craftsmen in The Netherlands were able to make high quality cookware by using sand to mold brass. Looking to make a more affordable product, Darby’s Dutch oven was molded in a cheaper material, iron, and is the ancestor of the cast iron Dutch ovens we are used to today. These days a Dutch oven is understood to be a cooking vessel made from cast iron, with a flat base, straight walls and a heavy, tight-fitting lid. These characteristics make Dutch ovens excellent at trapping condensation during cooking, which shortens cooking time, keeps food moist and intensifies flavors. Dutch ovens have become a favorite tool for bakers looking to make homemade bread Dutch ovens that are made of raw cast iron need to be “seasoned” prior to being used in order to improve the stick-resistance of its cooking surface, and protect it from rust. A well-maintained Dutch oven is one of the most useful cooking vessels you can own, and can cook food on the stove, in the oven or even over a campfire.
What is a French oven? If you think that the description of the Dutch oven sounds a lot like a French oven, you’d be right. In essence, a French oven is a type of cast iron Dutch oven that has a porcelain enamel coating. Created in the early 1900s, the enamelled surface of the French oven greatly improved the stick-resistant performance of the already durable and versatile Dutch oven. Locally known as a cocotte, the French oven became the perfect tool for popular recipes of the time like boeuf bourguignon, which involved browning the meat on the stove before transferring the dish to the oven to finish cooking.
29
So which is better? For the most part, raw cast iron Dutch ovens and enamelled cast iron Dutch ovens, or French ovens, can be used interchangeably. But there are some differences, and it’s important when shopping for your cookware to consider what you will and won’t be using the Dutch oven for. Raw cast iron Dutch ovens are very durable but involve some complicated care rituals including seasoning, and not using detergent, which can be a burdensome part of owning one. Many people opt for an enamelled Dutch oven due to their stick-resistance, easy maintenance, convenience and style.
Dutch Oven BBQ Pulled Pork A mouthwatering American BBQ classic you can eat on its own or in sliders with creamy coleslaw and tangy pickles BBQ | American | Dairy-free
Prep time 30 minutes
Serves 6-8
Recipe by Chef Danielle Campbell
Cook Time 1 hour 20 minutes
Equipment: 5.5 Quart Classic Dutch Oven
INGREDIENTS
BBQ SAUCE
PORK
2 tablespoons vegetable oil 1 sweet onion, diced 4 cloves garlic, minced 1 cup ketchup 1 tablespoons dijon mustard 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 2 chipotle chili in adobo (canned), chopped 1 tablespoon smoked paprika 2 tablespoons brown sugar 1 tablespoon honey 1 tablespoon molasses Salt & pepper
3 pounds boneless pork shoulder, cut into 1 inch pieces 3 tablespoons brown sugar 4 teaspoons smoked paprika 1 tablespoon kosher salt 1 teaspoon black pepper 1 teaspoon mustard powder 1 teaspoon onion powder 1 teaspoon garlic powder 2 tablespoons vegetable oil 1¼ cup beer (lager or pilsner)* 2 cups chicken stock
PREPARATION PORK Mix brown sugar, paprika, salt, pepper, mustard, onion and garlic powder in a small bowl. Sprinkle all over pork and cover. Chill overnight. Preheat oven to 350° (180°) Heat vegetable oil in a large dutch oven. Add pork cooking in batches until browned on all sides. Remove pork. Deglaze the pan with beer, scraping up all of the brown bits on the bottom of the pan. Add chicken stock and return pork to the pan. Bring to a simmer. Cover and bake until tender and meat begins to shred, about 45- 60 minutes.
BBQ SAUCE Heat vegetable oil in sauce pan over medium heat. Add onion and cook until soft, about 3-4 minutes. Add garlic and cook an additional 2 minutes. Add ketchup, mustard, vinegar, Worcestershire, chili, chili powder, paprika, brown sugar, honey, and molasses. Stir to combine and bring to a simmer and cook until thickened, about 10-12 minutes. Remove from heat and transfer to a blender or food processor. Blend until smooth. Season with salt and pepper to taste. Shred pork with 2 forks. Pour in desired amount of bbq sauce. Serve with coleslaw, brioche buns and extra sauce.
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Dutch Oven BBQ Pulled Pork A mouthwatering American BBQ classic you can eat on its own or in sliders with creamy coleslaw and tangy pickles BBQ | American | Dairy-free
Prep time 30 minutes
Serves 6-8
Recipe by Chef Danielle Campbell
Cook Time 1 hour 20 minutes
Equipment: 5.5 Quart Classic Dutch Oven
INGREDIENTS
BBQ SAUCE
PORK
2 tablespoons vegetable oil 1 sweet onion, diced 4 cloves garlic, minced 1 cup ketchup 1 tablespoons dijon mustard 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 2 chipotle chili in adobo (canned), chopped 1 tablespoon smoked paprika 2 tablespoons brown sugar 1 tablespoon honey 1 tablespoon molasses Salt & pepper
3 pounds boneless pork shoulder, cut into 1 inch pieces 3 tablespoons brown sugar 4 teaspoons smoked paprika 1 tablespoon kosher salt 1 teaspoon black pepper 1 teaspoon mustard powder 1 teaspoon onion powder 1 teaspoon garlic powder 2 tablespoons vegetable oil 1¼ cup beer (lager or pilsner)* 2 cups chicken stock
PREPARATION PORK Mix brown sugar, paprika, salt, pepper, mustard, onion and garlic powder in a small bowl. Sprinkle all over pork and cover. Chill overnight. Preheat oven to 350° (180°) Heat vegetable oil in a large dutch oven. Add pork cooking in batches until browned on all sides. Remove pork. Deglaze the pan with beer, scraping up all of the brown bits on the bottom of the pan. Add chicken stock and return pork to the pan. Bring to a simmer. Cover and bake until tender and meat begins to shred, about 45- 60 minutes.
BBQ SAUCE Heat vegetable oil in sauce pan over medium heat. Add onion and cook until soft, about 3-4 minutes. Add garlic and cook an additional 2 minutes. Add ketchup, mustard, vinegar, Worcestershire, chili, chili powder, paprika, brown sugar, honey, and molasses. Stir to combine and bring to a simmer and cook until thickened, about 10-12 minutes. Remove from heat and transfer to a blender or food processor. Blend until smooth. Season with salt and pepper to taste. Shred pork with 2 forks. Pour in desired amount of bbq sauce. Serve with coleslaw, brioche buns and extra sauce.
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ICONIC STREET FOOD Every World Traveler Must Try Peru
Anticuchos and Picarones In recent years, Peruvian cuisine has raised to prominence in the gastronomic universe. Peruvian restaurants around the world top several of the most exclusive rankings. The World Travel Awards has named the country the World’s Leading Culinary Destination on several occasions. With 1,500 miles of coastline kissing the Pacific Ocean, it is no surprise that seafood in a myriad of forms is a centerpiece of Peruvian cuisine. The ceviche, without a doubt, is its signature dish.
Grilled skewered beef heart meat, fries potatoes
But Peruvian cooking is astonishingly diverse. This diversity is the result of its different geographic regions, from the sea to the Andes, each of them with its distinctive ingredients and flavors. It is also the culmination of a rich history that combines the Incan culture with international influences, most notably Spanish, Chinese and Japanese. And it ranges from rigorous traditional to modern experimentations in fusion.
Doing justice to such a rich tradition would requir hundreds of pages. Instead, today we focus on two staples of Peru’s unique street food: anticuchos and picarones. The anticucho originated in the Andes during the reign of the Inca Empire. The modern version of the dish evolved during the colonial era. The anticucho typically consists of a skewer of grilled meat, typically beef heart. The meat is often marinated with vinegar and spices. Widely available at food carts on the streets throughout the country, it is difficult to resist to the delicious smell of freshly grilled meat. Anticuchos are an integral part of everyday life in Peru and a signature or some of its more beloved traditions, such as the three centuries old procession of el Señor de los Milagros. Anticuchos | Grilled skewered beef heart meat
34
ICONIC STREET FOOD Every World Traveler Must Try Peru
Anticuchos and Picarones In recent years, Peruvian cuisine has raised to prominence in the gastronomic universe. Peruvian restaurants around the world top several of the most exclusive rankings. The World Travel Awards has named the country the World’s Leading Culinary Destination on several occasions. With 1,500 miles of coastline kissing the Pacific Ocean, it is no surprise that seafood in a myriad of forms is a centerpiece of Peruvian cuisine. The ceviche, without a doubt, is its signature dish.
Grilled skewered beef heart meat, fries potatoes
But Peruvian cooking is astonishingly diverse. This diversity is the result of its different geographic regions, from the sea to the Andes, each of them with its distinctive ingredients and flavors. It is also the culmination of a rich history that combines the Incan culture with international influences, most notably Spanish, Chinese and Japanese. And it ranges from rigorous traditional to modern experimentations in fusion.
Doing justice to such a rich tradition would requir hundreds of pages. Instead, today we focus on two staples of Peru’s unique street food: anticuchos and picarones. The anticucho originated in the Andes during the reign of the Inca Empire. The modern version of the dish evolved during the colonial era. The anticucho typically consists of a skewer of grilled meat, typically beef heart. The meat is often marinated with vinegar and spices. Widely available at food carts on the streets throughout the country, it is difficult to resist to the delicious smell of freshly grilled meat. Anticuchos are an integral part of everyday life in Peru and a signature or some of its more beloved traditions, such as the three centuries old procession of el Señor de los Milagros. Anticuchos | Grilled skewered beef heart meat
34
Picarones are a traditional Peruvian dessert. They are fried doughnuts made of squashed and sweet potato. They are served with chancaca syrup, made from sugar cane. Picarones were developed during the viceroyalty, as a cheap alternative to Spanish buñuelos. Nowadays, they are sold on the streets, freshly made, as the perfect partners for anticuchos. So if you visit Lima, do not miss the chance of watching a perfect sunset over the Pacific from its cliffs, savoring a delicious anticucho, while you delight in anticipation for the picarones that are just being fried for when you are done.
Picarones
Picarones are a traditional Peruvian dessert. They are fried doughnuts made of squashed and sweet potato. They are served with chancaca syrup, made from sugar cane. Picarones were developed during the viceroyalty, as a cheap alternative to Spanish buñuelos. Nowadays, they are sold on the streets, freshly made, as the perfect partners for anticuchos. So if you visit Lima, do not miss the chance of watching a perfect sunset over the Pacific from its cliffs, savoring a delicious anticucho, while you delight in anticipation for the picarones that are just being fried for when you are done.
Picarones
ICONIC STREET FOOD Every World Traveler Must Try Czeck Republic
Prague Ham
A cooked ham of the highest quality.
The original recipe remains the same for all types of ham. Today we recognize three types. One is the Prague ham with bone, which includes the entire thigh including the bone, and another is the boneless ham, which includes all kinds of modifications, retaining the original shape but without the bone. And finally a canned Prague ham. For each, there is a traditional recipe that really comes from the original, which was used in the 19th century, although of course with the use of modern technologies. Contrary to what one might think, technological development and the industrialization of the process have not altered the basic recipe that characterizes Prague ham. In the early days, hams were put in oak vats, where they were preserved in marinated for 14 days. At present this is no longer possible, due to hygiene regulations. New technologies are now being used, such as spray lines, which shorten the process to 24 hours.
Prague ham, the most admired of Central European ham, is made with the same recipe since 1857. Also, know as: Pragaschinken, Checa Pražská SUNKA, is a famously cooked ham of Czech cuisine. It is traditionally served hot as a main dish. For a century and a half, saying Prague ham in the Czech Republic means a cooked ham of the highest quality. he Prague ham was invented in 1857 by the butcher František Zvěřina, who devised a way to prepare the thigh of the pig based on a preliminary cleaning and molded with the so-called Prague cut, a light smoked afterward that would preserve the aroma of fresh meat and a final point with not too aggressive cooking. The recipe has remained basically the same to this day.
Different versions of the recipe arose, only in Prague was the František Zvěřina
The method consists to add salt to the entire thigh of a small
method still respected. What did occur was a diversification of the end product.
pig then passed through a soft brine before being lightly smoked over beech
The mutations of this product, however, have now come to an end. The European
coals, a process that results in the softest of the smoked hams to boil.
Union has agreed with the Czech butchers and has included Prague ham on the list of Guaranteed Traditional Specialties. The product can be made in Slovakia, in the
1879 the butcher Antonín Chmel began the industrial production of this specialty,
Czech Republic, anywhere in Europe, but have to follow the original recipe. No
which meant a great boost in its dissemination. This began to be distributed
producer from another country will not be able to say that their ham is Prague ham
throughout the Austro-Hungarian Empire and a good part from abroad.
when it is really another product.
ICONIC STREET FOOD Every World Traveler Must Try Czeck Republic
Prague Ham
A cooked ham of the highest quality.
The original recipe remains the same for all types of ham. Today we recognize three types. One is the Prague ham with bone, which includes the entire thigh including the bone, and another is the boneless ham, which includes all kinds of modifications, retaining the original shape but without the bone. And finally a canned Prague ham. For each, there is a traditional recipe that really comes from the original, which was used in the 19th century, although of course with the use of modern technologies. Contrary to what one might think, technological development and the industrialization of the process have not altered the basic recipe that characterizes Prague ham. In the early days, hams were put in oak vats, where they were preserved in marinated for 14 days. At present this is no longer possible, due to hygiene regulations. New technologies are now being used, such as spray lines, which shorten the process to 24 hours.
Prague ham, the most admired of Central European ham, is made with the same recipe since 1857. Also, know as: Pragaschinken, Checa Pražská SUNKA, is a famously cooked ham of Czech cuisine. It is traditionally served hot as a main dish. For a century and a half, saying Prague ham in the Czech Republic means a cooked ham of the highest quality. he Prague ham was invented in 1857 by the butcher František Zvěřina, who devised a way to prepare the thigh of the pig based on a preliminary cleaning and molded with the so-called Prague cut, a light smoked afterward that would preserve the aroma of fresh meat and a final point with not too aggressive cooking. The recipe has remained basically the same to this day.
Different versions of the recipe arose, only in Prague was the František Zvěřina
The method consists to add salt to the entire thigh of a small
method still respected. What did occur was a diversification of the end product.
pig then passed through a soft brine before being lightly smoked over beech
The mutations of this product, however, have now come to an end. The European
coals, a process that results in the softest of the smoked hams to boil.
Union has agreed with the Czech butchers and has included Prague ham on the list of Guaranteed Traditional Specialties. The product can be made in Slovakia, in the
1879 the butcher Antonín Chmel began the industrial production of this specialty,
Czech Republic, anywhere in Europe, but have to follow the original recipe. No
which meant a great boost in its dissemination. This began to be distributed
producer from another country will not be able to say that their ham is Prague ham
throughout the Austro-Hungarian Empire and a good part from abroad.
when it is really another product.
Prague ham makes EU list of traditional specialities Photo By: Erikzen
Prague ham makes EU list of traditional specialities Photo By: Erikzen
www.barebonesliving.com
“When you do good from your heart, magic happens, and that goodness comes right back.” - Robert Workman Barebones is all about food, nature and the primal pull of the fire. Its vision is to bring us together, connect us to the outdoors and elevate these experiences to completely new levels. Barebones has reimagined every single product needed for cultivating, cooking, camping, or exploring. Their products blend tradition, innovative design, noble materials and meticulous craftmanship. From their cast iron cookware, firepits and knives to heritage inspired lanterns and glassware, every one of its creations is a piece of art. But Barebones also has a deep commitment to make the world a better place. Early in his professional career Robert Workman, Barebones’ founder, learned that small enterprises with talent, when given economic opportunity to grow, have the ability to impact their own communities in exponentially positive ways. Robert’s life and professional career is steeped in hands-on, in-person, humanitarian work for the benefit of individuals and communities globally. Indeed, the first product ever created by the Barebones team was their state-of-the-art emergency shelter, and this continues to be one of the primary assets they provide to communities in poverty and disaster recovery. Barebones’ philanthropic efforts continue to expand in multiple directions, from empowering families in Pakistan through productive initiatives to Goal Zero, a company that started as a way to provide solar power to groups in the Congo (and now to many around the world). Barebones combines innovative design, tradition, love for the outdoors and for bringing people together and passion for food, all of this while working tirelessly to improve our world.
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www.barebonesliving.com
“When you do good from your heart, magic happens, and that goodness comes right back.” - Robert Workman Barebones is all about food, nature and the primal pull of the fire. Its vision is to bring us together, connect us to the outdoors and elevate these experiences to completely new levels. Barebones has reimagined every single product needed for cultivating, cooking, camping, or exploring. Their products blend tradition, innovative design, noble materials and meticulous craftmanship. From their cast iron cookware, firepits and knives to heritage inspired lanterns and glassware, every one of its creations is a piece of art. But Barebones also has a deep commitment to make the world a better place. Early in his professional career Robert Workman, Barebones’ founder, learned that small enterprises with talent, when given economic opportunity to grow, have the ability to impact their own communities in exponentially positive ways. Robert’s life and professional career is steeped in hands-on, in-person, humanitarian work for the benefit of individuals and communities globally. Indeed, the first product ever created by the Barebones team was their state-of-the-art emergency shelter, and this continues to be one of the primary assets they provide to communities in poverty and disaster recovery. Barebones’ philanthropic efforts continue to expand in multiple directions, from empowering families in Pakistan through productive initiatives to Goal Zero, a company that started as a way to provide solar power to groups in the Congo (and now to many around the world). Barebones combines innovative design, tradition, love for the outdoors and for bringing people together and passion for food, all of this while working tirelessly to improve our world.
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www.barebonesliving.com
www.barebonesliving.com
by THOMAS JUKES To create the smoothest of spirits there must be hardships along the way. That’s not one of those quotes from an inspirational poster you’d find on an office wall but it does hint towards the tale of this vodka. The founder, creator, and maker of Konik’s Tail is one, Pleurat Shabani, I caught up with Pleurat over the phone to get his personal insight on a few subjects. Born in Kosovo in 1971 Pleurat was about to start a life of unseen and terrible adversities. Deep political and social tensions were rife, by the age of nine Pleurat would be seen standing atop the rubble of his family home, destroyed as a result of his parent's rejection of the communist imposed regime. Jump to 1986 and a 15-year-old Pleurat is arrested by The State Security Service (UDBA), but that same week he goes into hiding and slips across into what we now know as Croatia. Three years go by and a still-young, Pluerat is arrested and imprisoned for protesting against the communist regime. Two years later Croatia breaks out in a bloody civil war.
Understanding the terroir, with me it's all about the terroir. It’s all about the soil, the climate, and the gut feeling.” In his search for perfection he settled on Poland, as it has some if not the most fertile soil in Europe. He explains to me, “I wanted to go to a place where no PR or marketing companies had reached. I learnt from the best, I learnt from the farmers where they make their own moonshine. You put your love, the passion, it’s the heart that goes inside the bottle.” Once he had settled on the distillery with the best water source and grain spirit it was time to make the careful and considered choice of grains to give the bold and characterful flavour he was after.
Pluerat Shabini survives 5 years in the conflict before managing the escape to London in 1994. He took up work as a toilet cleaner but soon had lost both his job and his flat. Homeless and questioning where to go he borrowed a shirt and a pair of trousers and was given a second chance in life as a bar back before working briefly as a bartender. From this second chance he met a group of distillers from Germany, I asked Pleurat why he made his next life step and how he ended up travelling Europe with these distillers. “I always wanted to learn, how do you make a spirit. How is a spirit produced? What’s the difference between a white spirit and a brown spirit.” “They always say that every bottle behind the bar has a story, every bottle has a personality. Different cultures. Tequila, you’ve got the Mexican culture in a bottle. You’ve got the Polish culture in a vodka bottle. Just to understand the roots.” While out in Europe Pleurat's bartending experience would see him take the next step on the road to creating his iconic spirit. He tells me, “When explaining to them the nose, the palette, and the finish, they were hugely impressed. So I started working with them. In creating the recipes for the vodka distilleries in the vodka belt countries. The belt countries are Russia, Finland, Sweden, Latvia, Estonia, Poland, and Ukraine.
I asked Pleurat how he finally decided on his signature recipe, “Trial and error. I produced seven or eight bottles, at this stage I didn’t have a bottle, I didn’t have a design, not even the name of a brand. I had bottles from the farmers, one shorter, one taller, one fat and square, one round. Whatever they had in their sheds.” This trial and error would span 4 and a half years and see him go through, “150 trips to and from Poland” each time speaking to “bartenders: wholesalers, distributors, the buyers, Selfridges, Harrods, Harvey Nicks. Giving it to the journalists, the food and drinks editors, and getting their reaction” refining and changing the recipe every step of the way, eventually taking “450 blends to settle on the recipe.” Enter the final product, arguably one of the best vodkas in the world for sheer character and flavour. Konik’s Tail, an uncompromising Polish vodka stands tall in the elegant hand labelled, hand filled and hand-signed bottle.
I spent over 14 years creating recipes for the vodka distilleries. One day I thought, you know I’ve been making it for someone else so I want to make it better for myself. That’s how the whole thing started, you know, understanding the textures, the flavors, the aromas and just understanding how do you go from field to bottle.
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by THOMAS JUKES To create the smoothest of spirits there must be hardships along the way. That’s not one of those quotes from an inspirational poster you’d find on an office wall but it does hint towards the tale of this vodka. The founder, creator, and maker of Konik’s Tail is one, Pleurat Shabani, I caught up with Pleurat over the phone to get his personal insight on a few subjects. Born in Kosovo in 1971 Pleurat was about to start a life of unseen and terrible adversities. Deep political and social tensions were rife, by the age of nine Pleurat would be seen standing atop the rubble of his family home, destroyed as a result of his parent's rejection of the communist imposed regime. Jump to 1986 and a 15-year-old Pleurat is arrested by The State Security Service (UDBA), but that same week he goes into hiding and slips across into what we now know as Croatia. Three years go by and a still-young, Pluerat is arrested and imprisoned for protesting against the communist regime. Two years later Croatia breaks out in a bloody civil war.
Understanding the terroir, with me it's all about the terroir. It’s all about the soil, the climate, and the gut feeling.” In his search for perfection he settled on Poland, as it has some if not the most fertile soil in Europe. He explains to me, “I wanted to go to a place where no PR or marketing companies had reached. I learnt from the best, I learnt from the farmers where they make their own moonshine. You put your love, the passion, it’s the heart that goes inside the bottle.” Once he had settled on the distillery with the best water source and grain spirit it was time to make the careful and considered choice of grains to give the bold and characterful flavour he was after.
Pluerat Shabini survives 5 years in the conflict before managing the escape to London in 1994. He took up work as a toilet cleaner but soon had lost both his job and his flat. Homeless and questioning where to go he borrowed a shirt and a pair of trousers and was given a second chance in life as a bar back before working briefly as a bartender. From this second chance he met a group of distillers from Germany, I asked Pleurat why he made his next life step and how he ended up travelling Europe with these distillers. “I always wanted to learn, how do you make a spirit. How is a spirit produced? What’s the difference between a white spirit and a brown spirit.” “They always say that every bottle behind the bar has a story, every bottle has a personality. Different cultures. Tequila, you’ve got the Mexican culture in a bottle. You’ve got the Polish culture in a vodka bottle. Just to understand the roots.” While out in Europe Pleurat's bartending experience would see him take the next step on the road to creating his iconic spirit. He tells me, “When explaining to them the nose, the palette, and the finish, they were hugely impressed. So I started working with them. In creating the recipes for the vodka distilleries in the vodka belt countries. The belt countries are Russia, Finland, Sweden, Latvia, Estonia, Poland, and Ukraine.
I asked Pleurat how he finally decided on his signature recipe, “Trial and error. I produced seven or eight bottles, at this stage I didn’t have a bottle, I didn’t have a design, not even the name of a brand. I had bottles from the farmers, one shorter, one taller, one fat and square, one round. Whatever they had in their sheds.” This trial and error would span 4 and a half years and see him go through, “150 trips to and from Poland” each time speaking to “bartenders: wholesalers, distributors, the buyers, Selfridges, Harrods, Harvey Nicks. Giving it to the journalists, the food and drinks editors, and getting their reaction” refining and changing the recipe every step of the way, eventually taking “450 blends to settle on the recipe.” Enter the final product, arguably one of the best vodkas in the world for sheer character and flavour. Konik’s Tail, an uncompromising Polish vodka stands tall in the elegant hand labelled, hand filled and hand-signed bottle.
I spent over 14 years creating recipes for the vodka distilleries. One day I thought, you know I’ve been making it for someone else so I want to make it better for myself. That’s how the whole thing started, you know, understanding the textures, the flavors, the aromas and just understanding how do you go from field to bottle.
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The ghostly silver forms of three wild horses appear behind the name on the label. Three ‘Koniks’ legendary primeval horses of the Polish forest of Bialowieza. The three Koniks represent the three grains that are taken from seed to spirit under the watchful gaze of the spirits creator, Pleurat Shabani. In the tradition of creating the most perfect vodka possible each grain is furnished with a unique lot number so that every grain can be traced to the fields and source. These three grains are what give Konik’s Tail its unique and complex character. Ancient Spelt (The Happy Grain), brings the crisp and complex earthy bite of the vodka with notes of Brazil nut. Golden Rye (The Dancing Grain), adds a distinct and underlying buttery richness with hints of aniseed and white pepper basil spices. Early Winter Wheat (The Smiling Grain), adds the final classic touches that make for a clean and creamy finish on the palette with lasting citrus and vanilla notes. It is a common misconception that vodka is not complex, it is simply a white spirit, it is simply alcohol, and that is not the case. Vodka as a spirit can vary from producer to producer. Much like gins are produced with different varieties of botanicals to give them unique flavours and tasting notes. Vodkas can be produced to be drunk in different ways, some clean, precise vodkas suit a cocktail mix better than others. Some sit better with fruit flavours, others with more earthy tones. Konik’s Tail is different as it encapsulates the character of its maker. It was made for the love of the ingredients and with the focus on tradition. “I like to say I started with nothing and I’ve still got most of that left, you know, I’m not a rich man, I’m not some big-city banker who’s made shed loads of money and decided to go into the vodka business. I do it because I love it, everything I get from selling, masterclasses, etc is enough for me to pay the farmers and make another batch. You love it, you put your heart in that bottle, it’s very much me inside the bottle. It’s been incredible.” This is something that comes through in the spirit, it is created to express those grains and allow us to savour the unique flavour that each one adds to the layers of the drink. These are often picked out from the nose of the vodka with it having a similar smell profile to some gins. Earthy scents like leaves and grass mixed with slight citrus or floral essence. Due to the complex nature of this wonderful spirit it is recommended to enjoy neat, over ice, or the more traditional Russian way of slightly warm. If it’s going into a cocktail it has to be a classic, and what's more classic than a martini. Serve it however you prefer, two and a half shots stirred down or shaken with ice. Wet, leave some vermouth in or swirl it around and out for a dry. Add a twist of lemon to bring out the citrus notes or a few olives for the rich creaminess. Dirty your drink up by adding some olive brine or go gibson and add a sweet silver skin onion to finish. Any way you want it, do it with Konik’s Tail, a vodka with deep and complex roots at the heart of it. Brought to you by a fantastic and dedicated man who has made it his mission to produce a truly wonderful spirit, through the toughest adversity he shows us that character and heart not only maketh the man but also his spirit.
Pleurat regularly does talks, tasting, and masterclasses all across Europe as he explains, “obviously Poland: UK, France, Italy, Spain, Greece and I’m going to start US now. So US will be: New York, Illinois, California and Florida. I’ll be doing a full tour of the US, I already have all the top bars and hotels signed up, everyone is waiting to take it.” So do make sure to go and follow his Instagram page @konikstail for all the updates on future events. For UK residents you can already get your hands on a bottle for yourself from Selfridges, Coal and Mason, Harrods, Harvey Nicks, certain independent stores, and select Waitrose stores! It’s on its way to the US as we speak so if your stateside keep an eye out in your favourite bars and hotels in the near future.
The ghostly silver forms of three wild horses appear behind the name on the label. Three ‘Koniks’ legendary primeval horses of the Polish forest of Bialowieza. The three Koniks represent the three grains that are taken from seed to spirit under the watchful gaze of the spirits creator, Pleurat Shabani. In the tradition of creating the most perfect vodka possible each grain is furnished with a unique lot number so that every grain can be traced to the fields and source. These three grains are what give Konik’s Tail its unique and complex character. Ancient Spelt (The Happy Grain), brings the crisp and complex earthy bite of the vodka with notes of Brazil nut. Golden Rye (The Dancing Grain), adds a distinct and underlying buttery richness with hints of aniseed and white pepper basil spices. Early Winter Wheat (The Smiling Grain), adds the final classic touches that make for a clean and creamy finish on the palette with lasting citrus and vanilla notes. It is a common misconception that vodka is not complex, it is simply a white spirit, it is simply alcohol, and that is not the case. Vodka as a spirit can vary from producer to producer. Much like gins are produced with different varieties of botanicals to give them unique flavours and tasting notes. Vodkas can be produced to be drunk in different ways, some clean, precise vodkas suit a cocktail mix better than others. Some sit better with fruit flavours, others with more earthy tones. Konik’s Tail is different as it encapsulates the character of its maker. It was made for the love of the ingredients and with the focus on tradition. “I like to say I started with nothing and I’ve still got most of that left, you know, I’m not a rich man, I’m not some big-city banker who’s made shed loads of money and decided to go into the vodka business. I do it because I love it, everything I get from selling, masterclasses, etc is enough for me to pay the farmers and make another batch. You love it, you put your heart in that bottle, it’s very much me inside the bottle. It’s been incredible.” This is something that comes through in the spirit, it is created to express those grains and allow us to savour the unique flavour that each one adds to the layers of the drink. These are often picked out from the nose of the vodka with it having a similar smell profile to some gins. Earthy scents like leaves and grass mixed with slight citrus or floral essence. Due to the complex nature of this wonderful spirit it is recommended to enjoy neat, over ice, or the more traditional Russian way of slightly warm. If it’s going into a cocktail it has to be a classic, and what's more classic than a martini. Serve it however you prefer, two and a half shots stirred down or shaken with ice. Wet, leave some vermouth in or swirl it around and out for a dry. Add a twist of lemon to bring out the citrus notes or a few olives for the rich creaminess. Dirty your drink up by adding some olive brine or go gibson and add a sweet silver skin onion to finish. Any way you want it, do it with Konik’s Tail, a vodka with deep and complex roots at the heart of it. Brought to you by a fantastic and dedicated man who has made it his mission to produce a truly wonderful spirit, through the toughest adversity he shows us that character and heart not only maketh the man but also his spirit.
Pleurat regularly does talks, tasting, and masterclasses all across Europe as he explains, “obviously Poland: UK, France, Italy, Spain, Greece and I’m going to start US now. So US will be: New York, Illinois, California and Florida. I’ll be doing a full tour of the US, I already have all the top bars and hotels signed up, everyone is waiting to take it.” So do make sure to go and follow his Instagram page @konikstail for all the updates on future events. For UK residents you can already get your hands on a bottle for yourself from Selfridges, Coal and Mason, Harrods, Harvey Nicks, certain independent stores, and select Waitrose stores! It’s on its way to the US as we speak so if your stateside keep an eye out in your favourite bars and hotels in the near future.
eto | Wine Preservation Reimagined www.etowine.com Wine lovers throughout the world often face the dilemma of opening a bottle of their favorite wine if there is a slight chance that they will not consume it in its entirety. We should never compromise the freedom to enjoy a glass of our most beloved drink at our preferred time. Truly disruptive products identify a pressing problem and offer an innovative, effortless solution. This is precisely what eto has achieved, by completely reimagining the wine decanter. Remarkably, this is combined with an exquisite design that could make eto easily pass for a beautiful piece of art. eto is the creation of Tom Cotton, an award-winning British designer and inventor, who has spent over twenty years bringing products from concept to market. He is also a wine lover and passionate about protecting the environment. In 2011, Tom became interested in designing a product that would reduce wine wastage. He realized that the wine preservation products on the market were either ineffective, or were expensive and required pricey refills. In his words: “My inspiration for eto came after a friend highlighted the method - common amongst wine experts - of transferring leftover wine into a smaller container to minimize the air contact. So some kind of carafe that displaced the air was my starting point. But the eureka moment came when sketching a design that made decanting and pouring easy and was also elegant enough for the table.” As regular decanters, eto enhances the taste of wine and brings out its full character. Its sharp lip design pours beautifully, without drips. Once serving is finished, eto’s revolutionary design takes over. In 2012, after months of exploration, Tom filed a patent for an innovative design concept that displaces air within a decanter, preventing oxidation and delaying spoilage. Implementing this idea demanded pioneering fabrication solutions to achieve the required precision for the glass container within the desired price, a feat that was originally thought impossible. Creativity, ingenuity and persistence prevailed. eto’s groundbreaking technology completely seals the wine from air, prevents oxidation and preserves the flavor of the freshly opened bottle for weeks. eto is also stunning to the eye. It comes in stainless steel, copper and gold finishes, and it is entirely polished by hand. The name eto comes from Tom’s Welsh roots. “eto” means “again” in Welsh, which perfectly sums up the joy of being able to enjoy a bottle of great wine – again and again. Tom has reinvented the decanter and, by doing so, forever transformed the way in which we enjoy wine.
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eto | Wine Preservation Reimagined www.etowine.com Wine lovers throughout the world often face the dilemma of opening a bottle of their favorite wine if there is a slight chance that they will not consume it in its entirety. We should never compromise the freedom to enjoy a glass of our most beloved drink at our preferred time. Truly disruptive products identify a pressing problem and offer an innovative, effortless solution. This is precisely what eto has achieved, by completely reimagining the wine decanter. Remarkably, this is combined with an exquisite design that could make eto easily pass for a beautiful piece of art. eto is the creation of Tom Cotton, an award-winning British designer and inventor, who has spent over twenty years bringing products from concept to market. He is also a wine lover and passionate about protecting the environment. In 2011, Tom became interested in designing a product that would reduce wine wastage. He realized that the wine preservation products on the market were either ineffective, or were expensive and required pricey refills. In his words: “My inspiration for eto came after a friend highlighted the method - common amongst wine experts - of transferring leftover wine into a smaller container to minimize the air contact. So some kind of carafe that displaced the air was my starting point. But the eureka moment came when sketching a design that made decanting and pouring easy and was also elegant enough for the table.” As regular decanters, eto enhances the taste of wine and brings out its full character. Its sharp lip design pours beautifully, without drips. Once serving is finished, eto’s revolutionary design takes over. In 2012, after months of exploration, Tom filed a patent for an innovative design concept that displaces air within a decanter, preventing oxidation and delaying spoilage. Implementing this idea demanded pioneering fabrication solutions to achieve the required precision for the glass container within the desired price, a feat that was originally thought impossible. Creativity, ingenuity and persistence prevailed. eto’s groundbreaking technology completely seals the wine from air, prevents oxidation and preserves the flavor of the freshly opened bottle for weeks. eto is also stunning to the eye. It comes in stainless steel, copper and gold finishes, and it is entirely polished by hand. The name eto comes from Tom’s Welsh roots. “eto” means “again” in Welsh, which perfectly sums up the joy of being able to enjoy a bottle of great wine – again and again. Tom has reinvented the decanter and, by doing so, forever transformed the way in which we enjoy wine.
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Your building is simply magical. It is impossible to ask for a more iconic and memorable location for a tea house. Tell us about the history of the Smallest House of Amsterdam. The history of the smallest house in Amsterdam started in 1738. This year, the small house is mentioned for the first time in the city’s archive. 'De Stadt', the municipality of Amsterdam, pays tax for the location where the small house is located. At that time the house had only two floors and an attic. The house has its current shape since 1772. From that moment on people were actually living and sleeping on the top floors and having a shop on the first floor. In the last 3 centuries, many people started their business here, such as clockmakers, tailors, hairdressers, goldsmiths. Since the early 60’s the house is owned by the family. Kirsten’s mother had a luxury gift shop until the late 70’s. Kirsten went to live there herself in the 1990s. How do you recommend one should prepare for a first visit to your tea house? We do recommend to book in advance through our website. Space is really limited.
IN AMSTERDAM www.hetkleinstehuis.nl
Your apple pie is famous around the world. Without giving away your secret recipe, can you tell us what makes it so special? It’s a family recipe. Besides this, we only use local ingredients and the apple pies are always freshly baked every morning.
The smallest house in Amsterdam is located at Oude Hoogstraat 22 in the old city center of Amsterdam, next to the Oost-Indisch Huis and the gate to the Walloon Church. The house, by some called the "Smallest house of Europe", is 2.02 meters (6 feet 8 inches) wide and 5 meters (16 feet 5 inches) deep. With its distinctive spout gable, this house represents a miniature version of a typical Amsterdam canal house. The smallest house in Amsterdam is registered as a national heritage site.
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Your building is simply magical. It is impossible to ask for a more iconic and memorable location for a tea house. Tell us about the history of the Smallest House of Amsterdam. The history of the smallest house in Amsterdam started in 1738. This year, the small house is mentioned for the first time in the city’s archive. 'De Stadt', the municipality of Amsterdam, pays tax for the location where the small house is located. At that time the house had only two floors and an attic. The house has its current shape since 1772. From that moment on people were actually living and sleeping on the top floors and having a shop on the first floor. In the last 3 centuries, many people started their business here, such as clockmakers, tailors, hairdressers, goldsmiths. Since the early 60’s the house is owned by the family. Kirsten’s mother had a luxury gift shop until the late 70’s. Kirsten went to live there herself in the 1990s. How do you recommend one should prepare for a first visit to your tea house? We do recommend to book in advance through our website. Space is really limited.
IN AMSTERDAM www.hetkleinstehuis.nl
Your apple pie is famous around the world. Without giving away your secret recipe, can you tell us what makes it so special? It’s a family recipe. Besides this, we only use local ingredients and the apple pies are always freshly baked every morning.
The smallest house in Amsterdam is located at Oude Hoogstraat 22 in the old city center of Amsterdam, next to the Oost-Indisch Huis and the gate to the Walloon Church. The house, by some called the "Smallest house of Europe", is 2.02 meters (6 feet 8 inches) wide and 5 meters (16 feet 5 inches) deep. With its distinctive spout gable, this house represents a miniature version of a typical Amsterdam canal house. The smallest house in Amsterdam is registered as a national heritage site.
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You offer an exquisite selection of teas. Which ones do you recommend your visitors to try? It depends on what kind of preferences for taste a visitor has. We have a wide selection of more than 150 teas at our disposal. This often leads to choice overload. We have beautiful well balanced single-origin teas from i.e. China, Ruanda, Indonesia, Japan. But we have enough visitors who can appreciate our Amsterdam Earl Grey as well. This tea is milder than a regular Earl Grey and contains less tannine. For people who are more into exotic tea blends, we will recommend our House blend, a white tea blend with almonds, oranges, and cinnamon or our popular organic infusion with ginger, pear, pineapple, and apple. Travelers from every corner of the globe consistently praise the warm and personal treatment by the owners. How do you establish such a connection with your clients and how important is it for you? We are both people persons. I think we are generally open and honest to our guests. People appreciate this. My late father always told me “Treat a person the way you want to be treated”. That is also our motto. We imagine that many tourists from other countries visit you again whenever they return to Amsterdam. Do you have any memorable story? A couple of years ago an elderly man entered our shop. In his hands he had a picture of a woman and two children, a boy and a girl, standing in front of the house. The picture itself was taken in 1918. At that time a tobacconist was located in the house. It was called ’Small but brave’. The elderly man explained to us that the people in the picture were his grandmother, father, and aunt. They lived there from 1916 until 1926. In that year the house was declared uninhabitable because of a lack of sanitary facilities. This way the history of the house came alive. What are the keys to success in a business like yours? It may sound cliche but be honest to yourself, be passionate about your work, sell even and good products, and respect your customers. Do you have any future projects or ideas that you would like to share with us? In the next coming months, a new collection of tea kits of our own label will arrive in the shop. Our special created iced tea collection and gift packages for Christmas.
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You offer an exquisite selection of teas. Which ones do you recommend your visitors to try? It depends on what kind of preferences for taste a visitor has. We have a wide selection of more than 150 teas at our disposal. This often leads to choice overload. We have beautiful well balanced single-origin teas from i.e. China, Ruanda, Indonesia, Japan. But we have enough visitors who can appreciate our Amsterdam Earl Grey as well. This tea is milder than a regular Earl Grey and contains less tannine. For people who are more into exotic tea blends, we will recommend our House blend, a white tea blend with almonds, oranges, and cinnamon or our popular organic infusion with ginger, pear, pineapple, and apple. Travelers from every corner of the globe consistently praise the warm and personal treatment by the owners. How do you establish such a connection with your clients and how important is it for you? We are both people persons. I think we are generally open and honest to our guests. People appreciate this. My late father always told me “Treat a person the way you want to be treated”. That is also our motto. We imagine that many tourists from other countries visit you again whenever they return to Amsterdam. Do you have any memorable story? A couple of years ago an elderly man entered our shop. In his hands he had a picture of a woman and two children, a boy and a girl, standing in front of the house. The picture itself was taken in 1918. At that time a tobacconist was located in the house. It was called ’Small but brave’. The elderly man explained to us that the people in the picture were his grandmother, father, and aunt. They lived there from 1916 until 1926. In that year the house was declared uninhabitable because of a lack of sanitary facilities. This way the history of the house came alive. What are the keys to success in a business like yours? It may sound cliche but be honest to yourself, be passionate about your work, sell even and good products, and respect your customers. Do you have any future projects or ideas that you would like to share with us? In the next coming months, a new collection of tea kits of our own label will arrive in the shop. Our special created iced tea collection and gift packages for Christmas.
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LUCUMA
The Delicious Superfruit of the Incas
In recent years, food aficionados around the world have fallen in love with lucuma, a Peruvian fruit cherished since Incan times. Nicknamed the “gold of the Incas”, it packs the perfect combination of exquisite flavor and supercharged nutrition. Its appearance lies somewhere between an avocado and a mango, with soft, yellow flesh. But it is its flavor that is unique. It is delicious, reminiscent of a combination of caramel, maple syrup and butterscotch. Lucuma is indeed a superfood, full of healthy components like beta carotene, iron, zinc, vitamin B3, calcium and protein. It has plenty of healthy carbohydrates, which provide fuel for the body and the brain. It is also rich in antioxidants, so it has been argued to contribute to cardiovascular health and to have antiaging effects. Finally, it is a low GI sweetener, which makes it a great sugar replacement. Due to these remarkable properties, lucuma has been used as a traditional medicine in Peru for centuries. Due to its dry texture, lucuma is not typically eaten on its own, but it is included in a wide range of sweet treats. In Peru, it is extremely popular as a base of delicious smoothies. Also, some of the favorite ice cream flavors in the country include lucuma. In recent years, its use in desserts and baked goods has grown exponentially. For example, the lucuma cheesecake is simply delightful. Finally, there is a recent trend to add lucuma powder to different drinks such as coffee, to give them a caramel-like flavor. On very rare occasions an ancestral treasure is revealed to us. If, in addition, that treasure is as delicious as lucuma, we should not resist it!
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The History of the Fork by Thomas Jukes
Of so many things in our modern lives, there can be fewer things more overlooked than the humble fork. If you’re sitting down to any meal of the day it’s more than likely there’ll be a fork somewhere in use, but that hasn’t always been the case. In fact, in the scope of human history, the fork is a relatively new addition to our cutlery set. Since we first began to use tools and sharpened rocks we have needed a cutting blade, a chunk of flint knapped into a viciously sharp edge would have been our first foray into the age of the knife, which, has been a necessary part of man kinds cutlery toolbox ever since. With our more basic diets and foods, we had little need for anything else save our fingers. Spoons would develop later with the widely held belief that they were developed and the word coined from whatever tool had previously been used to scoop liquid. Take the Latin and Greek for a spoon, "ligula" & "Κουτάλι" both derive there name from a snail shell. The Anglo-Saxon word "spon" translates today to "chip". The fork did exist in a shape that we would describe during the time of ancient Greece, Poseidon himself carried the trident and most households would have a large pronged implement, usually with two or three, "tines" for picking food from boiling water. However, the fork as we know it still did not exist on the dining table for hundreds of years to come. The first evidence of the fork being used as an eating utensil comes from the 11th-century Byzantine era. Shown in an illustrated manuscript we see two men using a fork like an implement, though still two-pronged, whilst feasting. Although the fork itself was only used by the wealthiest of people and still held intrigue and suspicion from a wide majority. It is thought that this may be in some way related to the fork sharing a symbolism with the devil's own pitchfork although this has never been evidenced. The fork began to make its way across Europe from the Byzantine empire through its most wealthy. Traveling first to Italy and then arriving in France with the venerable Catherine de Medici in 1533 where she was set to marry Henry II. It would be her rise into the monarchy that would see the fork gaining public footing across France during the 16th Century. During a period of upheaval and violence in France at the time, it was necessary for the monarchy to continue establishing its dominance over the public. Catherine used food and etiquette to prove the power of the royal family. She staged huge public festivals that touring the country in the 1560s. Such festivals allowed Catherine to fully show the opulence of the King and Queen, eating the most exotic foods available and using her new utensils to seal a new standard of dining etiquette.
Although these would still not classify as the forks in our modern term as they were either heavyweight two-pronged devices or tiny dainty things used for the eating of sweets and desserts. These latter ‘forks’ would lead to a new dangerous road. They were seen by some as the utensils with an "unsettlingly effeminate aura" Carolin Young 1605, this idea could be traced, says Young, all the way through to 1897 where we see men in the British navy still refusing the use of forks seeing them as un-manly. Flicking back to the 16th century the fork was still the reserve of the wealthy where individuals would often carry their own personal set of cutlery with them in boxes. it wasn’t until much later in the 1600s and even into the early 1700s that we begin to see not only households buying sets of cutlery, including the fork but also the start of a designated room for dining.
Still, the only metal used for the production of cutlery was silver as it reacted the least amount to food, silver, of course, was a rare commodity and so the fork remained the luxury of the few, it wasn’t until the start of the 18th Century and the development of silver plating technologies that the standard household could begin to enjoy the benefits of a full cutlery set. So it was that by the time of the late 1800s and early 1900s that the fork became firmly established throughout French households and households across Europe.
Even up until the 1800s most of Britain was refusing the the period. It would again draw fork, it was seen again as too effeminate by English men who were proud to eat with their hands and fingers. Even some writers for the Roman Catholic Church were denouncing the fork, calling it an excess delicacy, "God in his wisdom had provided us with natural forks, in our fingers, and it would be an insult to him to substitute them for these metallic devices". Britain would eventually catch on the norm and join with its European neighbors in a more refined
style of dining with the fork becoming commonplace during the 19th century.
interesting parallels with its early
history
with
designer
cutlery becoming not only more expensive but more akin to art. Elevating the fork back to a position separate from the general publics' experience. From an implement embedded alongside power and wealth, wrapped in superstition and ill-repute to a tool which has become
part
and
parcel
of everyday life. The history of the fork is interwoven with human history, the history of
Much akin to its early life throughout the 1600s where silversmiths would create the most ornate and delicate designs with intricate engravings. We would see modern design icons take up the humble fork again and weave in a touch of style to the little implement. The 20th Century would see designers such as Henry van der Velde, Charles Mackintosh, and many others begin to see the humble fork as more than simply function but a form to be sculpted and shaped to reflect style and design of
58
power and division in the altering of everyday life, and the changing of society as a whole. So remember when you pick up your fork to eat your next meal that even relatively simple things have the power to effect change in more ways than we could realize.
The History of the Fork by Thomas Jukes
Of so many things in our modern lives, there can be fewer things more overlooked than the humble fork. If you’re sitting down to any meal of the day it’s more than likely there’ll be a fork somewhere in use, but that hasn’t always been the case. In fact, in the scope of human history, the fork is a relatively new addition to our cutlery set. Since we first began to use tools and sharpened rocks we have needed a cutting blade, a chunk of flint knapped into a viciously sharp edge would have been our first foray into the age of the knife, which, has been a necessary part of man kinds cutlery toolbox ever since. With our more basic diets and foods, we had little need for anything else save our fingers. Spoons would develop later with the widely held belief that they were developed and the word coined from whatever tool had previously been used to scoop liquid. Take the Latin and Greek for a spoon, "ligula" & "Κουτάλι" both derive there name from a snail shell. The Anglo-Saxon word "spon" translates today to "chip". The fork did exist in a shape that we would describe during the time of ancient Greece, Poseidon himself carried the trident and most households would have a large pronged implement, usually with two or three, "tines" for picking food from boiling water. However, the fork as we know it still did not exist on the dining table for hundreds of years to come. The first evidence of the fork being used as an eating utensil comes from the 11th-century Byzantine era. Shown in an illustrated manuscript we see two men using a fork like an implement, though still two-pronged, whilst feasting. Although the fork itself was only used by the wealthiest of people and still held intrigue and suspicion from a wide majority. It is thought that this may be in some way related to the fork sharing a symbolism with the devil's own pitchfork although this has never been evidenced. The fork began to make its way across Europe from the Byzantine empire through its most wealthy. Traveling first to Italy and then arriving in France with the venerable Catherine de Medici in 1533 where she was set to marry Henry II. It would be her rise into the monarchy that would see the fork gaining public footing across France during the 16th Century. During a period of upheaval and violence in France at the time, it was necessary for the monarchy to continue establishing its dominance over the public. Catherine used food and etiquette to prove the power of the royal family. She staged huge public festivals that touring the country in the 1560s. Such festivals allowed Catherine to fully show the opulence of the King and Queen, eating the most exotic foods available and using her new utensils to seal a new standard of dining etiquette.
Although these would still not classify as the forks in our modern term as they were either heavyweight two-pronged devices or tiny dainty things used for the eating of sweets and desserts. These latter ‘forks’ would lead to a new dangerous road. They were seen by some as the utensils with an "unsettlingly effeminate aura" Carolin Young 1605, this idea could be traced, says Young, all the way through to 1897 where we see men in the British navy still refusing the use of forks seeing them as un-manly. Flicking back to the 16th century the fork was still the reserve of the wealthy where individuals would often carry their own personal set of cutlery with them in boxes. it wasn’t until much later in the 1600s and even into the early 1700s that we begin to see not only households buying sets of cutlery, including the fork but also the start of a designated room for dining.
Still, the only metal used for the production of cutlery was silver as it reacted the least amount to food, silver, of course, was a rare commodity and so the fork remained the luxury of the few, it wasn’t until the start of the 18th Century and the development of silver plating technologies that the standard household could begin to enjoy the benefits of a full cutlery set. So it was that by the time of the late 1800s and early 1900s that the fork became firmly established throughout French households and households across Europe.
Even up until the 1800s most of Britain was refusing the the period. It would again draw fork, it was seen again as too effeminate by English men who were proud to eat with their hands and fingers. Even some writers for the Roman Catholic Church were denouncing the fork, calling it an excess delicacy, "God in his wisdom had provided us with natural forks, in our fingers, and it would be an insult to him to substitute them for these metallic devices". Britain would eventually catch on the norm and join with its European neighbors in a more refined
style of dining with the fork becoming commonplace during the 19th century.
interesting parallels with its early
history
with
designer
cutlery becoming not only more expensive but more akin to art. Elevating the fork back to a position separate from the general publics' experience. From an implement embedded alongside power and wealth, wrapped in superstition and ill-repute to a tool which has become
part
and
parcel
of everyday life. The history of the fork is interwoven with human history, the history of
Much akin to its early life throughout the 1600s where silversmiths would create the most ornate and delicate designs with intricate engravings. We would see modern design icons take up the humble fork again and weave in a touch of style to the little implement. The 20th Century would see designers such as Henry van der Velde, Charles Mackintosh, and many others begin to see the humble fork as more than simply function but a form to be sculpted and shaped to reflect style and design of
58
power and division in the altering of everyday life, and the changing of society as a whole. So remember when you pick up your fork to eat your next meal that even relatively simple things have the power to effect change in more ways than we could realize.
The world's simplest, most delicious Italian classic, which will take both your coffee and dessert breaks to another level by BELEN FRANCO An affogato (Italian for "drowned") is an Italian coffee-based dessert. It usually takes the form of a scoop of vanilla ice cream topped or "drowned" with a shot of hot espresso. Though restaurants and cafes in Italy categorize the affogato as a dessert, some restaurants and cafes outside Italy categorize it as a beverage. Occasionally, coconut, berries, honeycomb, and multiple flavors of ice cream are added. While the recipe of the affogato is more or less standard in Italy, variations exist in European and American restaurants. Regardless of having a name in which historians can trace its origin back to, its actual creation is still an enigma. During the 1990s, people began to see the emergence of the dessert specifically in the United States. However, one should take note that this was not when the affogato became prominent, rather it being a period in where society began to develop a subtle interest for it. It was not until the last decade in where individuals began to take into account that an affogato was more than just an Italian dish. Within this boom in popularity, restaurants, coffee shops, and even bars began to take a liking into the dessert, later adding it to their menus. Soon, Starbucks began to take part in the craze and eventually included it in its long list of renowned dishes. And with that, the affogato had earned the fame and adoration in which it’s globally associated with today.
2 scoops of vanilla ice cream 2 shots of hot espresso
Photo By: @insidetherustickitchen
The world's simplest, most delicious Italian classic, which will take both your coffee and dessert breaks to another level by BELEN FRANCO An affogato (Italian for "drowned") is an Italian coffee-based dessert. It usually takes the form of a scoop of vanilla ice cream topped or "drowned" with a shot of hot espresso. Though restaurants and cafes in Italy categorize the affogato as a dessert, some restaurants and cafes outside Italy categorize it as a beverage. Occasionally, coconut, berries, honeycomb, and multiple flavors of ice cream are added. While the recipe of the affogato is more or less standard in Italy, variations exist in European and American restaurants. Regardless of having a name in which historians can trace its origin back to, its actual creation is still an enigma. During the 1990s, people began to see the emergence of the dessert specifically in the United States. However, one should take note that this was not when the affogato became prominent, rather it being a period in where society began to develop a subtle interest for it. It was not until the last decade in where individuals began to take into account that an affogato was more than just an Italian dish. Within this boom in popularity, restaurants, coffee shops, and even bars began to take a liking into the dessert, later adding it to their menus. Soon, Starbucks began to take part in the craze and eventually included it in its long list of renowned dishes. And with that, the affogato had earned the fame and adoration in which it’s globally associated with today.
2 scoops of vanilla ice cream 2 shots of hot espresso
Photo By: @insidetherustickitchen
Present
A Timeless Gem in Philadelphia
www.shanecandies.com
Shane Confectionery is a hidden treasure located at 110 Market Street in Philadelphia, Pennsylvania. Founded in 1863, it is considered the longest running confectionery shop in America. When the Shane family owned the store, it was first called "Shane Candies”, then later candies were renamed with confectionery, bringing the name as know today as “Shane Confectionery”.
A century later, in 2010, the business transitioned to the Berley brothers, Ryan and Eric, who owned the nearby Franklin Fountain. They retained the “Shane Confectionery” name and undertook a meticulous restoration of the building to its original glory, preserving antique artifacts such as the scales and the cash register. They currently use restored original machinery and traditional recipes, so history is palpable in each of their creations. For example, their cast-iron buttercream churn is the same one that Edward Shane used in the 1920s. Chocolate and candy continue to be made onsite, with an emphasis on locally sourced ingredients, seasonal specialties, and superb quality. Shane Confectionery’s commitment to honor its illustrious legacy is summarized in their mission statement: “Shane Confectionery strives to reimagine the candy shops of yesterday with the progressive values we hold today; both delighting and educating with products made from the highest quality goods, sprinkled with the forgotten flavors of the American past.” Their classic buttercream eggs and almond toffee crunch remain sacred staples at holiday tables. In recent years, they have expanded upon perennial favorites to include old-fashioned clear toys, historical drinking chocolates and, most recently, bean-to-bars ground at the Shane Confectionery. In line with its mission to introduce visitors to history through taste, Shane Confectionery began a regular tour program in 2016. The weekly tour explores the shop and kitchens, while examining their context within historic Philadelphia and confectionery history. Since its inception, this program has blossomed into talks, tastings, and hands-on workshops for visitors of all ages and interests. An exquisite ambiance, a rich history and unparalleled flavors make Shane Confectionery a must see for any sweet lover.
History
Shane Confectionery offers a plethora of house-made chocolates for every taste. Pre-made boxes are ready to be last minute gift, or a thoughtful custom box can be assembled by any of their clerks
Since 1863, the location was part of an active candy-making industry that flourished around the sugar trade. Members of the Herring family operated several properties in the area starting in the 1840s. After the American Civil War, Benjamin Herring took over the business. He eventually went into partnership with one of his father's employees, confectioner Daniel Dengler. They sold confectionery goods wholesale until Benjamin Herring died. In 1899, the building was sold to William Wescott, who later in 1910 sold it to an enterprising young man named Edward Shane. The Shane family took over the business, installing elaborate carved woodwork, stained glass, and curved windows to showcase the chocolates and confections made onsite.
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01
Present
A Timeless Gem in Philadelphia
www.shanecandies.com
Shane Confectionery is a hidden treasure located at 110 Market Street in Philadelphia, Pennsylvania. Founded in 1863, it is considered the longest running confectionery shop in America. When the Shane family owned the store, it was first called "Shane Candies”, then later candies were renamed with confectionery, bringing the name as know today as “Shane Confectionery”.
A century later, in 2010, the business transitioned to the Berley brothers, Ryan and Eric, who owned the nearby Franklin Fountain. They retained the “Shane Confectionery” name and undertook a meticulous restoration of the building to its original glory, preserving antique artifacts such as the scales and the cash register. They currently use restored original machinery and traditional recipes, so history is palpable in each of their creations. For example, their cast-iron buttercream churn is the same one that Edward Shane used in the 1920s. Chocolate and candy continue to be made onsite, with an emphasis on locally sourced ingredients, seasonal specialties, and superb quality. Shane Confectionery’s commitment to honor its illustrious legacy is summarized in their mission statement: “Shane Confectionery strives to reimagine the candy shops of yesterday with the progressive values we hold today; both delighting and educating with products made from the highest quality goods, sprinkled with the forgotten flavors of the American past.” Their classic buttercream eggs and almond toffee crunch remain sacred staples at holiday tables. In recent years, they have expanded upon perennial favorites to include old-fashioned clear toys, historical drinking chocolates and, most recently, bean-to-bars ground at the Shane Confectionery. In line with its mission to introduce visitors to history through taste, Shane Confectionery began a regular tour program in 2016. The weekly tour explores the shop and kitchens, while examining their context within historic Philadelphia and confectionery history. Since its inception, this program has blossomed into talks, tastings, and hands-on workshops for visitors of all ages and interests. An exquisite ambiance, a rich history and unparalleled flavors make Shane Confectionery a must see for any sweet lover.
History
Shane Confectionery offers a plethora of house-made chocolates for every taste. Pre-made boxes are ready to be last minute gift, or a thoughtful custom box can be assembled by any of their clerks
Since 1863, the location was part of an active candy-making industry that flourished around the sugar trade. Members of the Herring family operated several properties in the area starting in the 1840s. After the American Civil War, Benjamin Herring took over the business. He eventually went into partnership with one of his father's employees, confectioner Daniel Dengler. They sold confectionery goods wholesale until Benjamin Herring died. In 1899, the building was sold to William Wescott, who later in 1910 sold it to an enterprising young man named Edward Shane. The Shane family took over the business, installing elaborate carved woodwork, stained glass, and curved windows to showcase the chocolates and confections made onsite.
61
01
Top Sellers Buttercreams Made from the original 100-year-old Shane Family recipe, the simple and sweet buttercream is churned on the original 1910s cream beater and hand-dipped one at a time in milk or dark chocolate. Vanilla and coconut are the traditional flavors, but raspberry, lemon, maple walnut, coffee, and chocolate are also loved.
Clear Toy Candy A Pennsylvania-German tradition that dates to the 18th century, Clear Toys were gifted to children during Holiday seasons. Shane's candies are handmade onsite with Victorian candy molds. In keeping with tradition, Shane makes these candies only at Holiday time, offering a multitude of shapes and sizes.
Penny Candy Penny Candy, named for its historic price of 1¢ a portion, is now a term of endearment for small candies made of sugar, not chocolate, that are sold in bulk quantities. Shane offers over 30 types of penny candy, everything from lemon drops to all-natural gummi bears, plus 23 types of licorice.
One of our most popular single origin bars is our 90% dark, made with beans from Tumaco, Colombia
The Chocolate Cafe in the back of Shane Confectionery offers a variety of drinking chocolates inspired by both historic and regional beverages. Pictured is The Shane Signature Drinking Chocolate.
Our Recommendations The Shane Signature Drinking Chocolate Rich, European-style drinking chocolate, modeled after known 18th century recipes. Their House Milk & Dark Chocolates, Cocoa Powder, and Organic Cane Sugar are the perfect combination.
House Blend 68.5% dark chocolate blend of three different cacao origins, expertly combined to make a well balanced and bright drinking chocolate. A must try!
The Benjamin Jackson Bar is a nod to the history of chocolate, and to the history of our neighborhood. William Penn, founder of Pennsylvania, established the Governor's Mill for grinding cacao and mustard seed in 1701. Later, in 1756, Benjamin Jackson operated this same mill and sold chocolate from his shop in Letitia Court, named for Penn's daughter. Today, Shane Confectionery continues this tradition on the very same block, roasting and grinding cacao to reproduce the flavor and texture consistent with 18th century ingredients and milling. Each 70% chocolate bar is molded to resemble the etched design that adorned Jackson’s early advertisement.
Top Sellers Buttercreams Made from the original 100-year-old Shane Family recipe, the simple and sweet buttercream is churned on the original 1910s cream beater and hand-dipped one at a time in milk or dark chocolate. Vanilla and coconut are the traditional flavors, but raspberry, lemon, maple walnut, coffee, and chocolate are also loved.
Clear Toy Candy A Pennsylvania-German tradition that dates to the 18th century, Clear Toys were gifted to children during Holiday seasons. Shane's candies are handmade onsite with Victorian candy molds. In keeping with tradition, Shane makes these candies only at Holiday time, offering a multitude of shapes and sizes.
Penny Candy Penny Candy, named for its historic price of 1¢ a portion, is now a term of endearment for small candies made of sugar, not chocolate, that are sold in bulk quantities. Shane offers over 30 types of penny candy, everything from lemon drops to all-natural gummi bears, plus 23 types of licorice.
One of our most popular single origin bars is our 90% dark, made with beans from Tumaco, Colombia
The Chocolate Cafe in the back of Shane Confectionery offers a variety of drinking chocolates inspired by both historic and regional beverages. Pictured is The Shane Signature Drinking Chocolate.
Our Recommendations The Shane Signature Drinking Chocolate Rich, European-style drinking chocolate, modeled after known 18th century recipes. Their House Milk & Dark Chocolates, Cocoa Powder, and Organic Cane Sugar are the perfect combination.
House Blend 68.5% dark chocolate blend of three different cacao origins, expertly combined to make a well balanced and bright drinking chocolate. A must try!
The Benjamin Jackson Bar is a nod to the history of chocolate, and to the history of our neighborhood. William Penn, founder of Pennsylvania, established the Governor's Mill for grinding cacao and mustard seed in 1701. Later, in 1756, Benjamin Jackson operated this same mill and sold chocolate from his shop in Letitia Court, named for Penn's daughter. Today, Shane Confectionery continues this tradition on the very same block, roasting and grinding cacao to reproduce the flavor and texture consistent with 18th century ingredients and milling. Each 70% chocolate bar is molded to resemble the etched design that adorned Jackson’s early advertisement.
The Raspberry Buttercream is one of many flavors of buttercream that Shane Confectionery offers. Their buttercreams are made from the original 100 year old Shane Family recipe
The Raspberry Buttercream is one of many flavors of buttercream that Shane Confectionery offers. Their buttercreams are made from the original 100 year old Shane Family recipe
Nonetheless, if not wishing to make the treat yourself, there are plenty of different places in which consumers can get their hands on the product. In fact, there are a variety of restaurants, markets, and stores that sell it. During the years, the appearance of mochi has begun to increase in numbers, for more people are becoming aware of the product. Through social media and other resources, people can become informed about different worldwide trends, such as the one presented. Earning its recognition, mochi became the dessert that millions of people are fond of today, for every aspect of it is truly lovely once gaining more knowledge on the subject. And to think, not as many people knew of the treat a few years ago. But now, it has become one of the things that can paint a smile on many faces, and hopefully, yours too.
One of the most renowned Japanese confections has rapidly become a world phenomenon, being associated with its distinct, yet scrumptious flavor. And that treat’s name is mochi, dating back to the Ero period of history, once enjoyed by the Samurai. Although being formed many centuries back, its ability to be enjoyed by hundreds of generations has not managed to fade. And for that reason, it’s been able to become the delightful treat that it’s identified as today. by BELEN FRANCO Mochi has been around for centuries, appealing to numerous generations. In fact, it’s a rather well-known dish originating from Japan, where most individuals enjoy the treat during the New Year. During the time period, people gather together in the span of three days with the main goal of making the dessert. The saying goes that it can potentially stretch one’s life span, for the treat itself also acts in the same way, being subtly flexible. But without a doubt, the fact that mochi can bring a relatively amusing experience to the ones making it can not go unnoticed. Although most commonly eaten during the New Year, mochi can be enjoyed year-round. Plus, the sweet-flavored dessert can simply be made in one’s home, being that the overall recipe is rather straightforward to the reader. If one were to form the dessert, they would need to gather some premade rice flour (also known as mochiko) and water used to mix them both in. After blending the two ingredients, one should begin to cook the treat until it gains a consistency that can only be referred to as the way it appears, a sticky mass. If wishing to add a special hue to the mochi, one can add a food coloring dye, which can also add some flavor to the dough itself. Following this optional step, one must sprinkle a hint of powder on the dough, and leave it to rest in the refrigerator. By doing so, the dough is able to earn its true form, allowing one to have the best version of this Japanese dessert.
Nonetheless, if not wishing to make the treat yourself, there are plenty of different places in which consumers can get their hands on the product. In fact, there are a variety of restaurants, markets, and stores that sell it. During the years, the appearance of mochi has begun to increase in numbers, for more people are becoming aware of the product. Through social media and other resources, people can become informed about different worldwide trends, such as the one presented. Earning its recognition, mochi became the dessert that millions of people are fond of today, for every aspect of it is truly lovely once gaining more knowledge on the subject. And to think, not as many people knew of the treat a few years ago. But now, it has become one of the things that can paint a smile on many faces, and hopefully, yours too.
One of the most renowned Japanese confections has rapidly become a world phenomenon, being associated with its distinct, yet scrumptious flavor. And that treat’s name is mochi, dating back to the Ero period of history, once enjoyed by the Samurai. Although being formed many centuries back, its ability to be enjoyed by hundreds of generations has not managed to fade. And for that reason, it’s been able to become the delightful treat that it’s identified as today. by BELEN FRANCO Mochi has been around for centuries, appealing to numerous generations. In fact, it’s a rather well-known dish originating from Japan, where most individuals enjoy the treat during the New Year. During the time period, people gather together in the span of three days with the main goal of making the dessert. The saying goes that it can potentially stretch one’s life span, for the treat itself also acts in the same way, being subtly flexible. But without a doubt, the fact that mochi can bring a relatively amusing experience to the ones making it can not go unnoticed. Although most commonly eaten during the New Year, mochi can be enjoyed year-round. Plus, the sweet-flavored dessert can simply be made in one’s home, being that the overall recipe is rather straightforward to the reader. If one were to form the dessert, they would need to gather some premade rice flour (also known as mochiko) and water used to mix them both in. After blending the two ingredients, one should begin to cook the treat until it gains a consistency that can only be referred to as the way it appears, a sticky mass. If wishing to add a special hue to the mochi, one can add a food coloring dye, which can also add some flavor to the dough itself. Following this optional step, one must sprinkle a hint of powder on the dough, and leave it to rest in the refrigerator. By doing so, the dough is able to earn its true form, allowing one to have the best version of this Japanese dessert.
OLI HARDING
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www.instagram.com/oli_harding Hailing all the way from Swanage, England, Chef Oli Harding has elevated his skill through years of experience in the hospitality industry. He has been sous-chef to Michelin-star chefs around the UK, including Michael Caines, Chris Eden, and Hell’s Kitchen prodigy Chris Wheeler. He’s cooked for some of Europe’s most highly acclaimed establishments (including Marina Villa Hotel in Fowey and Stoke Park Golf Club) where he won several awards for his craft. Inspired by his passion for discovering exceptional recipes and cooking practices around the world, Oli travels to as many places as he can. One of his favourite trips was going Truffle hunting with the BBC for a T.V show in the Alba region of Italy and also a 3 month round the world food trip with his wife.
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So how did he end up in Montreal? Although his career abroad was going ‘as planned’, Oli decided to leave it all after meeting his Montreal-born sweetheart. He started working as Chef du Cuisine at Cavalli, and began to cook privately for UFC fighters, hockey players, actors, and Montreal’s Elite. In 2014, he accepted the position as head day chef at Mercuri Montreal. In 2018 he became executive Chef at Slk Rd in Montreal.
1 • Roasted quail, celeriac, fiddleheads, broadbeans and truffle, maderia jus
Today you’ll find implementing all he’s learned and tasted working with restaurants and companies in Montreal and Europe helping to develop their menus and elevate their brands.
2 • Thai curried mussels, honey mushrooms, chilli and kaffir lime leaves 3 • Grilled sesame crusted shrimp, coconut, lemon grass and kaffir lime soup, coriander oil and ginger
And when he’s not gracing kitchens? He’s coaching future generations of talent at Pearson School of Culinary Arts in Montreal.
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4 • Sticky hoisin ribs, crispy green onion, sweet pickles, jalepeno and sesame dip
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OLI HARDING
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www.instagram.com/oli_harding Hailing all the way from Swanage, England, Chef Oli Harding has elevated his skill through years of experience in the hospitality industry. He has been sous-chef to Michelin-star chefs around the UK, including Michael Caines, Chris Eden, and Hell’s Kitchen prodigy Chris Wheeler. He’s cooked for some of Europe’s most highly acclaimed establishments (including Marina Villa Hotel in Fowey and Stoke Park Golf Club) where he won several awards for his craft. Inspired by his passion for discovering exceptional recipes and cooking practices around the world, Oli travels to as many places as he can. One of his favourite trips was going Truffle hunting with the BBC for a T.V show in the Alba region of Italy and also a 3 month round the world food trip with his wife.
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So how did he end up in Montreal? Although his career abroad was going ‘as planned’, Oli decided to leave it all after meeting his Montreal-born sweetheart. He started working as Chef du Cuisine at Cavalli, and began to cook privately for UFC fighters, hockey players, actors, and Montreal’s Elite. In 2014, he accepted the position as head day chef at Mercuri Montreal. In 2018 he became executive Chef at Slk Rd in Montreal.
1 • Roasted quail, celeriac, fiddleheads, broadbeans and truffle, maderia jus
Today you’ll find implementing all he’s learned and tasted working with restaurants and companies in Montreal and Europe helping to develop their menus and elevate their brands.
2 • Thai curried mussels, honey mushrooms, chilli and kaffir lime leaves 3 • Grilled sesame crusted shrimp, coconut, lemon grass and kaffir lime soup, coriander oil and ginger
And when he’s not gracing kitchens? He’s coaching future generations of talent at Pearson School of Culinary Arts in Montreal.
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4 • Sticky hoisin ribs, crispy green onion, sweet pickles, jalepeno and sesame dip
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My inspiration comes from the land around me. I am not a native to Colorado, rather a transplant from Canada. The pride that comes from this state about using local first and supporting one another really pushed me to be a better chef and follow in the footsteps of those around me. I support everyone I can from the start of every project to the finish. I love being a part of something so much bigger. It's very different from the Fusion style food scene back home and I love it. In terms of ambition and where I see
JENNIFER WARD
myself in the future, I plan to grow Harvest to Home enough that I have a small staff (or even a secondary kitchen in
www.hthpersonalchef.com Harvest to Home Personal Chef Services, LLC. is the culmination of 17 years of trained culinary experience with another 10 or so added in that was spent with family and friends in the kitchen, just messing around while growing up. It is the love of food, transformed into delightful creations, meant to be shared over campfires, dinner tables, or where ever else the extraordinary company is found.
Southern Colorado) to serve the whole state. I'd like to be able to give my staff a place to call home but not feel overworked. I aim to create a work environment that's all about education and growth for
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each individual and equality. I am looking to incorporate an apprenticeship program for culinary students as well so they can grow with the industry and have the best start once their schooling has ended. I plan to travel the world in a couple more years, bringing new influences into my
My ingredients are simple, easy to understand and love is at the heart of every single dish I create. Literally sourcing from the ground up, every last piece that goes into my culinary creations has been handpicked for its freshness and sustainability. From produce and meats to the fine foods made by local artisans, to the packaging that I use. Everything is sourced with being completely true to its roots. My mission is straight forward. To re-ignite the love for heartfelt, meaningful meals that feed not only the mind but your body and soul. To have each part of you tickled pink with the joy that carefully crafted foods bring to each of your senses, tying a memory to a meal that you’ll forever remember for years to come.
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cooking style, while keeping the farm to table aspect with the ingredients. Food is love, food is family. Its the one thing that can bridge even a language barrier and bring the world that much closer together in peace and harmony.
4
1 • Rock shrimp chevice and house baked lime tortilla chips 2 • Grilled Tenderloin, sauteed spinach, seared asparagus, red wine demi, Haystack Mountain Goat Cheese 3 • Pineapple glazed jerk chicken drumsticks
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4 • Seared Halloumi crostini topped with strawberry bruschetta, chiffonade basil, balsamic dijon dressing
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My inspiration comes from the land around me. I am not a native to Colorado, rather a transplant from Canada. The pride that comes from this state about using local first and supporting one another really pushed me to be a better chef and follow in the footsteps of those around me. I support everyone I can from the start of every project to the finish. I love being a part of something so much bigger. It's very different from the Fusion style food scene back home and I love it. In terms of ambition and where I see
JENNIFER WARD
myself in the future, I plan to grow Harvest to Home enough that I have a small staff (or even a secondary kitchen in
www.hthpersonalchef.com Harvest to Home Personal Chef Services, LLC. is the culmination of 17 years of trained culinary experience with another 10 or so added in that was spent with family and friends in the kitchen, just messing around while growing up. It is the love of food, transformed into delightful creations, meant to be shared over campfires, dinner tables, or where ever else the extraordinary company is found.
Southern Colorado) to serve the whole state. I'd like to be able to give my staff a place to call home but not feel overworked. I aim to create a work environment that's all about education and growth for
1
each individual and equality. I am looking to incorporate an apprenticeship program for culinary students as well so they can grow with the industry and have the best start once their schooling has ended. I plan to travel the world in a couple more years, bringing new influences into my
My ingredients are simple, easy to understand and love is at the heart of every single dish I create. Literally sourcing from the ground up, every last piece that goes into my culinary creations has been handpicked for its freshness and sustainability. From produce and meats to the fine foods made by local artisans, to the packaging that I use. Everything is sourced with being completely true to its roots. My mission is straight forward. To re-ignite the love for heartfelt, meaningful meals that feed not only the mind but your body and soul. To have each part of you tickled pink with the joy that carefully crafted foods bring to each of your senses, tying a memory to a meal that you’ll forever remember for years to come.
3
cooking style, while keeping the farm to table aspect with the ingredients. Food is love, food is family. Its the one thing that can bridge even a language barrier and bring the world that much closer together in peace and harmony.
4
1 • Rock shrimp chevice and house baked lime tortilla chips 2 • Grilled Tenderloin, sauteed spinach, seared asparagus, red wine demi, Haystack Mountain Goat Cheese 3 • Pineapple glazed jerk chicken drumsticks
2
4 • Seared Halloumi crostini topped with strawberry bruschetta, chiffonade basil, balsamic dijon dressing
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WE ARE BARE COOKWARE RAZOR SHARP CARBON NEGATIVE FAIR PRICE Hammered in one single blow. Formed under tremendous pressure. Hardened and sharpened to perfection. A culinary knife built to last
WE ARE BARE COOKWARE RAZOR SHARP CARBON NEGATIVE FAIR PRICE Hammered in one single blow. Formed under tremendous pressure. Hardened and sharpened to perfection. A culinary knife built to last
The greatest pleasures in life are simple. They nurture our soul and indulge our senses. Basic flavors, natural ingredients, a return to the essence of food. We are all about Cheese, Deli Meat, Sandwiches, Bread and Pizza. From boutique bakeries to street carts around the world. Joins us in our quest for the
taste of life. www.caprinus.co
The greatest pleasures in life are simple. They nurture our soul and indulge our senses. Basic flavors, natural ingredients, a return to the essence of food. We are all about Cheese, Deli Meat, Sandwiches, Bread and Pizza. From boutique bakeries to street carts around the world. Joins us in our quest for the
taste of life. www.caprinus.co
Like in any work of art, love and craft combine to make 2Kuhn unique. We carefully select the best coffee beans from countries around the world to achieve an inimitable taste. Art and coffee nurture our soul, stimulate our senses and bring us together.
www.2kuhn.com
Like in any work of art, love and craft combine to make 2Kuhn unique. We carefully select the best coffee beans from countries around the world to achieve an inimitable taste. Art and coffee nurture our soul, stimulate our senses and bring us together.
www.2kuhn.com
www.barebonesliving.com
taste HUNTERs
food lovers
PASTAMONIUM CAPRINUS TODAY'S CHEF BREAD & CO. STREET FOOD PERU DRINKLOGY
INTERVIEW SO SWEET ...AND MORE
ISSUE 01
