Category: summer

Chioggia Beet Salad

16 December 2020

An elegant Starter

What better way to start a nice long dinner than a dish that is light, colourful, surprising and refreshing? A Consommé of Yellow Tomatoes for instance? Or Scallops with Winter Truffle? Or would you prefer a salad made with Bietola da orto tonda di Chioggia? Sounds exotic, but actually it’s a salad made with Chioggia beet: a delicious beet with deep pink and white spirals. It originates from Italy or, to be more precise, from the coastal town of Chioggia, not far from Venice. When cooking the beet its colours fade, creating an even more enticing dish.

Another forgotten vegetable that is worth remembering when you do your Christmas shopping.

Wine Pairing

The dressing comes with firm acidity, balanced by the sweetness of the beet and the spring onion. Wine pairing is a not straightforward because of this combination. Our suggestion would be a Sauvignon Blanc. We enjoyed a glass of Domaine La Tour Beaumont Haut-Poitou Sauvignon Blanc 2019. It has clear fruity and citrus notes and it is well balanced with a good combination of freshness and roundness.

What You Need

  • One Chioggia Beet
  • Excellent Olive Oil
  • White Wine Vinegar
  • Spring Onion (or Scallion)
  • White Pepper

What You Do

The day before wash the beetroot and wrap in aluminium foil. Leave in the oven on 180° Celsius or 355° Fahrenheit for 60+ minutes. Cool and store in the refrigerator.
The next day peel the beet and use a vegetable slicer (or mandoline) to make ridges. This will not only make the dish look more inviting, it will also enhance the taste given there is more coated surface and more air when chewing it. Make a simply, relatively acidic dressing with olive oil and vinegar. Thinly slice the spring onion; best to use the green part only. Test a small slice of beet with the dressing and adjust when necessary. Perhaps some fresh white pepper? If you’re happy with the combination, toss the slices with the dressing making sure everything is nicely coated. Plate up and sprinkle the sliced spring onion on top of it.

Salad of Chioggia Beet ©cadwu
Salad of Chioggia Beet ©cadwu

Panna Cotta with Raspberry Coulis

23 September 2020

Cream, Cream and More Cream

Such a lovely and simple dessert! Provided of course it’s made the right way. So no milk, no yoghurt, no cream cheese, no whipped cream and most certainly no whipped egg white! Just cream. Cooked Cream. And preferably cream with lots of fat because then you will need less gelatine. 
Fresh raspberries are preferred, but no worries, the frozen ones are also very tasty and suitable for making a coulis.

What You Need (for 4)

  • For the Panna Cotta
    • 500 ml fresh Cream
    • 3,5 leaves of Gelatine (5,25 grams)
    • 1 Vanilla Bean
    • 25 gram Sugar
  • For the Raspberry Coulis
    • 250 grams of Raspberries
    • 25 grams of Sugar
    • 1 tablespoon of Water

What You Do

The recipe is for 4 panna cotta (actually we should say 4 panne cotte). Slowly bring the cream to the boil. Add the seeds of the vanilla but also add the remainder of the bean. Now keep close to boiling for 15 minutes. Stir when necessary. Remove from the heat and while stirring add the sugar until totally dissolved. Now pass through a sieve to make sure you remove all the bits you don’t want. Follow the instruction of the gelatine and add the leaves. Stir well until homogeneous. Cool the liquid somewhat before filling the forms. We used a silicone mold. Nice and easy! The only thing you need to do is to make the mold a bit moist with water. Let the panna cotta cool and then store in the refrigerator until set. Don’t forget to seal with cling foil, otherwise your panna cotta will absorb aromas from other food in the refrigerator.
Heat the raspberries with the sugar and water. Cook gently for 5 minutes. Pass through s sieve (if necessary twice) making sure you apply some pressure but not too much. You don’t want pips in your coulis! Let cool for 30 minutes before transferring to the refrigerator.

Panna Cotta with Raspberry Coulis © cadwu
Panna Cotta with Raspberry Coulis © cadwu

Ajo Blanco

19 August 2020

Tasty, Simple and Rich

The talent of keeping things simple: that’s very true for Spanish Almond Soup. It should consist of white almonds, water, old bread, garlic, olive oil, vinegar and perhaps a pinch of salt. And trust us, there is no need to add anything else. No cucumber, green apples, jalapeño, chicken stock, pepper, flowers, white grapes, milk, aioli, Balsamic vinegar, raisins, cream, yoghurt, pine nuts or melon. We love creativity, but the ingredients people suggest to brighten up Ajo Blanco, it’s amazing. Especially because there is no need to add anything to the original.

Blanc Manger

The use of almonds and almond milk to thicken liquid was well known in medieval times. In the classic Van Soeter Cokene (1971), professor Johanna Maria Van Winter describes four recipes for Blanc Manger, the oldest one (Blamensier) from Germany (14th century).  It contained white almonds, goat milk, chicken, lard, sugar and violets (for colouring). A similar dish was enjoyed by Royalty in England in the 15th century. Also from that century is Brouès d’Allemagne. It contained almond milk, ginger, cinnamon, onions, lard and many other ingredients making for a hearty dish. Blancmanger was also known in 15th century France, as a dish for the sick with almonds and sugar.

Ajo Blanco seems to have its origin in Roman time, others mention Moorish roots. The soup is linked to Málaga and Granada. Ajo Blanco survived and Blamensier became extinct. Perhaps because Ajo Blanco is tasty, simple and rich whereas Blamensier is rather tasteless with the consistency of porridge?

Gazpacho

Mention Ajo Blanco and someone will say ‘white gazpacho’. Because both are cold soups, because both are from Spain? We can’t think of any other reason, so please, please don’t even think about gazpacho when you serve Ajo Blanco.

What You Need

  • 70 gram White Almonds
  • 200 ml ice-cold Water
  • 30 gram old stale White Artisanal Bread without the crust
  • 1 medium Garlic Clove
  • 1 tablespoon Jerez Vinegar
  • Pinch of Salt
  • 70 ml Olive Oil
  • 10 gram of Roasted Almonds

What You Do

Buy excellent almonds, so not the soft, bland ones from the supermarket. Start by very, very lightly roasting the white almonds in a dry non-stick pan. Let cool. Soak the bread for 10 minutes. Roughly chop the garlic. Using a heavy blender or food processor whizz the almonds, the garlic and some of the water until nearly smooth. Squeeze out the bread. Add bread and remaining water to the mixture. Continue blending. Add vinegar and salt. Check the mixture for taste and smoothness. It should be very smooth, cream like; this may take 1 minute on turbo! When happy with both smoothness and taste, slowly add olive oil with the blender running on low speed. Transfer the mixture to the refrigerator for at least two hours. Also cool the bowls you want to use.
Just before serving crush some roasted almonds and sprinkle these on the soup.

Ajo Blanco © cadwu
Ajo Blanco © cadwu

Avocado and Cucumber Soup

22 July 2020

Something Extra

Preparing a chilled soup is more than simply combining and blending a few ingredients; it needs something extra, something that will give the soup a push, simply because it’s chilled and the aromas are not as present as when a soup is warm. For instance Gazpacho is not just a mixture of tomatoes, cucumber, bell pepper and red onion; it absolutely needs Jerez vinegar.
Cold soups also benefit from adding excellent olive oil just before serving. The olive oil will give that velvety, rich feel in your mouth.
Chilled avocado and cucumber soup also needs something extra. We add soft blue cheese (for instance Gorgonzola Dolce) and Dill. Lemon will bring the required acidity and Greek Yoghurt will enhance the texture.

What You Need

  • One Ripe Avocado
  • One Small Cucumber
  • Stock (Chicken, Veal or Vegetable)
  • Soft Blue Cheese
  • Fresh Dill
  • Lemon
  • Black Pepper
  • Greek Yoghurt
  • Olive Oil

What You Do

Peel the cucumber and remove the seeds. Add the cucumber, avocado, stock, cheese and dill to your blender and mix. Now it’s a matter of tasting. Add a bit of lemon and black pepper. You may want to add more dill because it’s a fairly delicate herb. Once you’re happy with the taste, add some yoghurt and mix with a spoon. Transfer to the refrigerator and let cool and integrate for at least 4 hours. In this case ‘integrate’ also means making sure the cucumber is not too present. Just before serving taste again and add some olive oil. Stir with a spoon. Serve in a cold soup plate and decorate with a sprig of dill.

Stuffed Eggs with Summer Truffle

1 July 2020

Summer Truffle

One of the obvious benefits of the summer truffle is its price. We paid € 3,50 per 10 gram last week, which is a very reasonable price for a genuine truffle. And 10 gram is sufficient for these delicious stuffed eggs.
Summer truffles are harvested between May and August in France, Italy and Spain. They come with a few characteristics that you have to take into account. First of all, summer truffle loses most (if not all) of its flavour when heated. A better idea is to shave the truffle over a warm dish, for instance asparagus or pasta, just before serving. Second aspect to keep in mind: summer truffles are not as powerful in terms of aroma and flavour as other truffles.

Truffles love eggs, love potatoes, love foie gras, love Madeira, love morels. Tournedos Rossini, Antonio Carlucci’s pasta with Morel & Truffle Sauce (described in The Complete Mushroom Book) and the classic Pâté Périgueux: all delicious.

We combine our summer truffle with eggs and mayonnaise. We crush the truffle to add a crunch to the dish. Please prepare the dish a few hours before serving, allowing the truffle to become more present. You will be surprised about the richness of these stuffed eggs!

Wine Pairing

Best to combine with a not too oaky Chardonnay, for instance French Burgundy. An excellent choice would be Bourgogne Couvent des Jacobins, made by Louis Jadot.

What You Need

  • Three eggs
  • (Homemade) Mayonnaise
  • 1 Anchovy
  • 10 gram of Summer Truffle (more preferred)
  • Black Pepper
  • Fresh Lemon

What You Do

Boil or steam the eggs until just done. Peel and let cool. Slice the eggs in two. Mash up the three egg yolks with a fork. Add a small spoon of mayonnaise and mix. Mash 1 cm of anchovy and add to the mixture. Crush the summer truffle and add to the mixture. Add a few drops of lemon juice and a bit of black pepper. Taste but keep in mind that the truffle will become much more present. Stuff the eggs, cover with foil and let cool. You could decorate the eggs with a thin slice of summer truffle.

Summer Truffle - Rippitippi / Public domain
Stuffed Eggs with Summer Truffle © cadwu

White Asparagus with Summer Truffle

22 June 2020

Spring and Summer

Time to celebrate! Summer has just begun and the Asparagus season has come to a close. So let’s bring the two together in this slightly extravagant dish. It is earthy, slightly bitter and sweet, velvety and complete.
The Summer Truffle (Tuber Aestivum) is not as intense and overwhelming as the Winter Truffle. It should be used immediately and preferably grated. It loses its taste when heated, so don’t use it for your Tournedos Rossini. This dish should be luke warm, so an excellent environment for a Summer Truffle. Take your time to appreciate the delicate combination in your plate.

Wine Pairing

We drank a glass of Pinot Blanc made by Bott Frères (Ribeauvillé, France) with our Asparagus with Summer Truffle. This dry, fresh wine has a bouquet of well-ripened fruit. It comes with just a touch of sweetness.
A glass of Gewürztraminer is also a good choice with this dish, provided it has a touch of sweetness only.
Parsley is essential because it brings freshness to the dish; nicely balanced with the velvety taste of the egg and butter. And butter is the ideal bridge between egg, asparagus and truffle. So your wine needs to have a certain suppleness.

What You Need

  • 4 Asparagus
  • 2 Eggs
  • 25 grams of Butter
  • 20 grams of Summer Truffle
  • Parsley
  • Black Pepper

What You Do

Cook or steam the asparagus. Make sure they are just done. Cook the eggs for 8-9 minutes. The yolk should not be completely firm. Cool the eggs in cold water, peel and mash with a fork. Add the finely chopped parsley and some black pepper. Taste. Melt the butter.
Put two asparagus per person on the plate, pour the warm butter over the asparagus, making sure they are fully covered, add the egg and finish by sprinkling the grated truffle. Poor a glass of excellent Pinot Blanc and enjoy the start of summer by eating the very last of this years asparagus.

  • White Asparagus with Summer Truffle
  • ingredients of White Asparagus with Summer Truffle

Asparagus with Basil and Olives

17 June 2020

Al Fresco

Finally, summer is here (more or less) and the time is right for outdoor dining. You want to enjoy the evening so you’re looking for something you can prepare in advance. Given you’re eating al fresco you want something with powerful flavours and present aromas. A salad is nice, easy and too obvious. Tasty vegetables and ingredients that will make you think of summer. Of course! Olives, basil and asparagus.  Time to begin working on the mise en place.

Wine Pairing

Best to combine with a full bodied and elegant red wine. Flavour-wise you’re looking for red fruit and a touch of spiciness. We enjoyed our asparagus with a glass of La Tour Beaumont Cabernet Franc. This wine is from the Loire region and it is made by Pierre Morgeau, who was awarded the title of Wine Maker of the year 2019 by the renowned Guide Hachette. His focus is on the vineyards, the terroir and the environment in combination with a vinification as natural as possible.

What You Need

  • Asparagus
    • Equal Amount of White and Green Asparagus
    • Basil
    • Black Olives (preferably Cailletier or Taggiasca)
    • Olive oil
  • Meat Balls
    • 250 gram minced meat of Lamb
    • Cilantro
    • Mustard
    • 1 Egg
    • 1 Slice of Old Bread
    • Cumin
    • Pinch of Salt
    • Black Pepper

What You Do

Peel the white asparagus and cut of the end. Wash the green asparagus and cut of the end. Slice the asparagus in nice chunks (4 centimetres or so). Combine the asparagus with olive oil and a nice amount of black olives. Transfer to the refrigerator.
Toast the old slice of bread and let cool. Chop and transfer to the blender. You’ll now have home made chapelure. Beat the egg. Chop the cilantro. Combine all ingredients and create small meatballs. Store in the refrigerator. Mise en place done.
When ready for your al fresco dinner, heat your oven to 190˚ – 200˚ Celsius (or 375˚ – 390˚  Fahrenheit). Add a few basil leaves to the asparagus mixture and transfer to the oven. After 10 minutes mix and add more basil leaves. After again 10 minutes heat a heavy iron skillet and start frying the meatballs in olive oil. In parallel add more basil leaves to the asparagus and mix. After 10 minutes transfer the meatballs to a plate covered with kitchen paper. Add some basil leaves to the asparagus, mix and serve a generous amount of vegetables on a hot plate. Top with 5 meatballs.
PS Feel free to use green asparagus only. The dish will lose some of its bitterness and complexity but it’s still a great combination of flavours and aromas.

Ingredients of Asparagus with Basil and Olives © cadwu
Asparagus with Basil and Olives Ready to go into the Oven© cadwu

The Art of Sauces: Gribiche

10 June 2020

This is a classic French sauce, made with boiled egg yolks, oil, various herbs (chives, chervil, parsley, tarragon), cornichons and capers. Sauce Gribiche is ideal with cold meat and fish. It’s a great combination of flavours and textures, also thanks to the chopped egg white.
As with mayonnaise the oil you use is an important ingredient. The range of flavours in Sauce Gribiche allows you to use a combination of oils, depending on the dish it should accompany. For instance olive oil when you’re looking for a more powerful sauce or arachis (peanut) oil when the sauce should be more delicate.
In this case we use chives only because especially tarragon would be too much for the asparagus. Chives give it a touch of onion, which is exactly what the sauce needs.

Wine Pairing

We enjoyed our Asparagus with sauce Gribiche with a glass of Macon (Louis Jadot Mâcon Villages Grange Magnien). The wine (100% chardonnay) comes with some gentle acidity and minerality, which is great with the acidity of the Sauce Gribiche. It’s fruity with a floral scent.

What You Need
  • Sauce Gribiche
    • Two Eggs
    • Dijon Mustard (1 teaspoon)
    • Olive Oil (100 ml)
    • (White Wine) Vinegar (1 tablespoon)
    • Black Pepper
    • Chives
    • Cornichon
    • Capers (in brine)
  • Asparagus
What You Do
  1. Boiling the eggs, making sure the yolk is completely set. Depending on the size add them to boiling water and leave them in simmering water for 12 minutes. We steamed them for 15 minutes
  2. Cool quickly, peel and separate the white from the yolk.
  3. Cut the white in very small bits and store
  4. Push the egg yolk through a sieve. It should be a powder-like substance
  5. Add the mustard and stir well until it’s a smooth paste
  6. Continue stirring and very slowly add the olive oil, as if making a mayonnaise. Which is basically what you’re doing anyway! Main difference is that cooked yolk is less powerful when it comes to emulsifying. So the amount of olive oil you can add is limited and the process is more challenging
  7. Once you’ve added the olive oil, add white wine vinegar, whisk, taste and decide if more mustard, vinegar or pepper is needed.
  8. Add the chopped egg white, the finely chopped chives, the drained and chopped capers and the thinly sliced cornichon
  9. The sauce should be ‘stable’ so feel free to store in the refrigerator.
  10. Steam or cook the white asparagus and enjoy!
PS

It’s actually a very tricky sauce, one that splits easily. If it does, no worries, just add a tea spoon of (home made) mayonnaise and the problem is solved. If that doesn’t work, then take a bowl, add some mayonnaise and slowly add the split mixture.

Ingredients of Asparagus with Sauce Gribiche © cadwu
Sauce Gribiche with White Asparagus © cadwu

Tisane of Rosemary

20 May 2020

Pruning is perhaps not the easiest thing to do, but with thyme, lavender and rosemary it’s not too difficult. They only downside is that after having pruned the plants you have a huge bundle of (in our case) rosemary. What to do? You could dry the rosemary and make flavoured oil or vinegar. But how to make use of lots of fresh rosemary?
This tisane of rosemary is a very delicate and powerful yet light and vibrant infusion. The tisane combines the aromatic flavours of the fresh rosemary with the stock. It’s all about rosemary, but in a surprisingly complex way. The edible flowers add an extra dimension to the tisane.
It’s best served in a small cup, size double espresso. It goes well between two more substantial dishes because it works as a palate cleaner. You could also serve it between two very different dishes.

The fun in preparing is that you need to find the right balance between the strength of the stock and the rosemary. Timing is also important. It simply requires some trial-and-error.

What You Need
  • Strong chicken or vegetable stock, preferably home made
  • Fresh Rosemary
What You Do

Heat the stock to 80° Celsius or 175° Fahrenheit. Warmer will make the tisane bitter. Now use the leaves (needles) of the rosemary and find out how many you need for let’s say 100 millilitre. Take 4 gram and set your alarm to 2 minutes. Remove the rosemary and taste. Too bitter: try again and set the alarm to 80 seconds. Not strong enough: increase the number of needles. Not intense enough: try 140 seconds. Keep testing until you have the perfect result!
Decorate with one or two rosemary flowers; their sweetness and colour adds value.

Rosemary © cadwu
Tisane of Rosemary (strong) © cadwu
Tisane of Rosemary (light) © cadwu

 

Stuffed Courgette or Zucchini Flowers

6 February 2020

Such a pleasure to see courgette flowers in your garden or at the greengrocers. The young courgette is firm and tasty; the flowers a beautiful yellow. Simply stuff the flowers, fry in a pan or cook in the oven and you have a great side dish or starter. And then you start wondering: ‘Stuff with what? Cheese? Salmon? Tomatoes? Egg? And how to make a filling that remains inside the flower and isn’t too firm?‘.
We prefer a simple approach: stuff the flowers with a perfect combination: courgette, thyme, shallot, garlic and Parmesan cheese. Firm, tasty and all about zucchini. Enjoy as a starter or combine the stuffed flowers with grilled lamb or chicken.

What You Need
  • Small Courgettes with their flower
  • One Courgette (small and firm; you need 1 small courgette to stuff 4 flowers)
  • One Shallot
  • One Garlic Clove
  • Olive Oil
  • Parmesan Cheese
  • Thyme or Herbes de Provence
  • Black Pepper
What You Do
  1. Remove the stamens from the flowers
  2. Peel the additional courgette, slice the shallot and the garlic very thinly
  3. Warm a heavy iron pan and gently glaze the shallot
  4. After a few minutes add the garlic
  5. Remove the seeds from the courgette and grate coarsely
  6. When the shallot and the garlic are sufficiently glazed, add the grated courgette and the thyme or Herbes de Provence
  7. Mix and warm for 15-20 minutes, making sure the liquid evaporates.
  8. ry to keep the structure of the coarsely grated courgette
  9. Add finely grated Parmesan cheese, mix and taste
  10. Adjust with cheese, black pepper and thyme or Herbes de Provence
  11. Set aside and let cool.
  12. Heat your oven to 180° Celsius or 360° Fahrenheit
  13. Stuff the flowers, close them and sprinkle with olive oil
  14. Transfer to the oven and cook for 15 – 20 minutes
  15. Depending on your oven you may need to use ‘traditional’ or a combination with a small broiler. You want the flowers to become crisp
  16. Allow them to cool for a few minutes before serving.
PS

In case the grated courgette looses its structure and the mixture becomes too dense, then beat an egg white until very firm and gently spoon this through the cold mixture before stuffing the flowers.

Ingredients of Stuffed Courgette or Zucchini Flowers © cadwu
Stuffed Courgette or Zucchini Flowers © cadwu