Cook and Drink

Happy New Year!
Let’s begin the new year with the 2024 highlights. For the past two years your favorite post was No-Knead Bread, This year’s most popular post was an all time favorite: Kimizu. This classic, golden sauce from Japan, is made with Egg Yolks, Rice Vinegar, Water and Mirin. We also have a version with Tarragon, let’s say the Béarnaise version of Kimizu. Although it is a classic sauce, we use a microwave to prepare Kimizu and Kimizu with Tarragon. An easy and very effective way of controlling temperature and consistency.

This year’s runner up is Scallops with Roe, a recipe we published in January 2023. We were inspired by the great quality of the scallops on the market in Nice and we were not disappointed. The combination of scallops, roe and mashed potatoes is simple and delicious.

On August 19th 2024 Michel Guérard passed away. He was a French chef, author, one of the founders of the Nouvelle Cuisine and the inventor of La Cuisine Minceur. We wrote about his version of sauce vierge and combined it with sea bass and with skate. Very happy to see so many people interested in this post.

You’ve probably noticed we love mushrooms. Cultivated ones, like Shiitake, Oyster Mushrooms, Enoki and Champignons de Paris and seasonal ones, such as Morels, St. George’s mushroom and Caesar’s Mushroom. One of the most popular posts is Cèpes à la Bordelaise. Also very tasty when prepared with button mushrooms. Always a pleasure to serve, for instance with eggs, with meat, with more present fish. Last year we created a special page with an overview of our mushroom recipes.

We were very impressed by the exhibition Food For Thought by Kadir van Loohuizen in the Maritime Museum in Amsterdam. Let’s summarize it by quoting Ralph Dahlhaus, Chef of the National Maritime Museum: “Your choice of food does not need to be perfect, but it must be responsible.”

We continued our series of Sauces. One of your favorites is another classic sauce: Ravigote. We served the sauce with Pâté de Tête Persillé and crusted bread. The recipe we posted goes back to the more or less original version: the Ravigote is light, uplifting and flavorful.

This year we are looking forward to the Amsterdam Symposium on the History of Food on June 5^th and 6^th. This year’s topic is Food and the City. The symposium takes place in the 750th anniversary year of the city of Amsterdam. The symposium will be organized during an exhibition on the history of food culture in Amsterdam, from April 11^th until September 7^th 2025 in the Allard Pierson.

Let’s start cooking!