I ran into this image the other day (by Lokesh Dhakar). Apart from revealing my other passion – design –, it’s a spot on representation of something that looks simple has actually a lot of craft and science behind. Art of coffee has been around for a long time but only recently it has received a place in the spotlight. That being probably the result of one of the trendiest thing to do in any corner of the world: coffee shops.
The barista, word coming from the italian ‘barman’ (and, to no surprise, currently registered as Starbucks brand), is the craftsman of such art. Once a year, baristas from across the globe get together to compete for precision, and creativity of course. The World Barista Championship aims to “truly helping to elevate coffee-making standards around the world”. Apparently it is also broadcasted over the web, the next date is not set yet, but I’ll try to put that in my calendar as soon as it’s out. I was quite happy to read this year’s champion comes from the UK: Gwilym Davies. In the Guardian article he describes the recipe of his signature coffee:
“It had butter, chocolate, orange peel, muscovado syrup and cinammon, which were all heated in one pan and then poured over the espresso with a little bit of milk on top. I want my customers to get to that level of enjoyment.”
Hard to tell only from watching the trailer, but Pressure Cooker seems like an inspiration already. Not very different from what Jamie Oliver does with his Fifteen foundation, Pressure Cooker tells the story of Wilma Stephenson, a passionate teacher that uses the culinary art to sweeten the tough lifes of the working-class kids of Philadelphia. The work and heart she puts into the project (again, from what I’ve seen on the trailer) is impressive (and let’s remember, different from the former example, she is not a celeb chef).
All my congratulations to her and the team (I still didn’t get how TakePart is involved in the project, but seems a beeautiful initiative).
The family is visiting Europe and we headed to Provence, France, for a dream week. Renting the house was fairly easy (or we’re just lucky), and everything is perfect so far. What is amazing around the region is the quality and quantity of fresh ingredients available. Any small market will have the best meat, vegetables and so on.
The week will be long, it will include a quick stop at Château La Nerthe, many restaurants (a few michelins stars in mind) and hopefully many recipes to try.
Above, a quick starter improvised with rosemary found around the house. The recipe will soon be available in our cookbook.
The kitchen wonderboy does it again. Not to hit on the same note on and on, but Jamie Oliver is indeed on of my top references on the current celebrity chefs list. Not only he puts on a good show, but he’s also (I think) a true food lover. From top cusine to everyday magic, he has always a point to make.
Ok, enough of praises, some facts to give my od some body. On the recent G20 encounter in London, Jamie was the one responsible for the menu. He opted for a genuine British set up:
Starter: Organic Scottish salmon with samphire and sea kale, and a selection of vegetables from Sussex, Surrey and Kent.
Main course: Slow-roasted shoulder of Elwy Valley lamb with Jersey Royals, wild mushrooms and mint sauce.
Dessert: Bakewell tart and custard.
Vegetarian option: Goat’s cheese starter followed by lovage and potato dumplings for the main course.
Like Tim Hayward, I’d also be honoured to experience such.
But ok, so far so good, cooking with the best ingredients is not fair, as some could say. However, not to my surprise, I run across a second menu set, also published on The Guardian, where the chef is challenged with a budget limit: to cook under £5. He presents us with another simple solution, that I’d, once again, be delighted to try (and might do so tomorrow). Check the article for the full recipe:
Classic tomato spaghetti
Evolution green salad
Strawberry and ginger nut ice-cream
Here you go then, Jamie Oliver for every taste and budget. Enjoy.
I just found out about an interesting upcoming even: English Wine Week. I must say I’m no cognesceti of english wines, but I’ve been hearing great things about it, and the event seems just the place to explore it. It is an vent by the English Wine Producers.
Write it down then:
English Wine Week
Saturday 23rd May – Sunday 31st May 2009
What’s even more interesting is the location: all over England. The London option (my option) is Bedales, either in Borough Market or Spitalfields.
By the way, the tip came through Springtime. And please take up her challenge: what are the recipes that go really well with English wine? I’m working on it.
Peel, core and slice the apples, as thick as you want. Mix with all the ingredients. Divide the dough in two and roll out over a floured surface. Line a pie pan with half the pie dough and place the apple mixture in it. Cover with the other sheet of dough, trim and pinch the edges to seal. If you want, use the rest of the dough to make decorative elements. With the tip of a knife make some holes in the dough. Bake for approx. 50 minutes in 190C. The pie is ready when filling boils and starts to bubble through the holes in the dough.
Wash the rice until the water becomes clear. Drain. Finely dice the onion and chop the garlic. Bring the water to the boil. In a heavy based saucepan over a high heat, stir fry the onion in oil and, when they soften, add the garlic. After one minute, add the drained rice and stir-fry for a further minute. Add the boiling water, season with salt and, when it boils again, turn down the heat to minimum and cover. Cook for 15-20 min, until the rice has absorbed the water and bubble holes appear on the surface. Turn off the heat and rest for 5 min, before fluffing it with a fork.
Soak the bread in cold water for 5 minutes. Peel and chop the garlic cloves. Combine the almonds, bread, and garlic in a food processor and blend until smooth. With the motor still running, slowly pour in the olive oil until a smooth paste is formed. Add in the cold water and the vinegar. Process until the mixture is thin and smooth. Season with salt and pepper to taste. Pour the mixture into a large bowl. Float the grapes on the top of the soup. Cover and chill in the refrigerator (or instead of water previously, add ice cubes). To serve, pour the soup into individual soup bowls and garnish with the toasted almond slivers and chopped parsley, if desired.
Grate the zest and juice the lemon. In a bowl, whisk the olive oil, lemon juice and zest. Core the unpeeled apples, and slice them thinly. Cut the speck slices into strips. Crumble the cheese with a fork, or cut it in cubes. In a serving bowl, combine the lettuce, apple, speck and cheese. Toss it with the dressing and season with salt and pepper.
