The end of my Tournée Minérale, or Dry February is in sight! Meanwhile, I’ve been experimenting further with food and tea pairings. I read that green tea pairs well with fish, especially salmon. So I put that to the test. The green tea I had was regular Twinings green tea. I wanted to have pure green tea to be able to really appreciate how it works together with the food.
Continue reading “Fish and Tea, please!”
Day two of my Tournée Minérale, aka Dry January in February.
During the week I spend quite some time thinking about what I will prepare in the weekend (when I have more time) and, of course, which wine we will have with it. I enjoy those moments looking for interesting recipes and the wine that will fit with it. I can sincerely call those meals the highlights of my week. And when the food wine pairing really works out, when the chemistry works, when the sum is greater than the parts… then I am profoundly happy! I suppose football fans will experience similarly intense feelings when their team scores against their arch rival, or music fans when they are at a concert of their favorite band. It’s all about having a special moment and sharing it with your loved ones. Continue reading “Food and tea (!) pairing”
Have I told you already I like Italian food? If I haven’t, punch me. I love Italian food! Whenever I have a proper Italian dish, I can’t help wondering how something fairly simple can taste so wonderful. Not that all Italian dishes are easy to make, but many classics are. And when they’re done well, they make me drool.
From time to time I have a go at making a few of these dishes at home. A recipe that gave me great satisfaction is the ragù bolognese of TV chef Antonio Carluccio. This recipe gives me the feeling I’m eating something authentically Italian. Many people in Belgium chuck in a lot more in the sauce, and I used to do so as well. And that’s ok. Everyone has his or her own way of making spaghetti sauce and many of these versions are also really yummy. But try Carluccio’s recipe for once. It’s pretty good stuff and actually not so difficult to make!
But the ragù bolognese is not the dish I want to talk about in today’s 1+1=3. I want to talk about a Sicilian dish : the pasta con le sarde, or pasta with fresh sardines. Continue reading “If it’s Sicilian, it’s gotta be fishy!”
I am not a fan of slow food. With slow food I don’t mean good quality food that’s sourced locally. I mean slow food, like in waiting one hour for your food. If you’re hungry and you’re drinking your third aperitif because the food is not coming, then you’ll end up drunk at table. That’s probably not the ideal scenario for a romantic dinner.
Last weekend I was in London with my wife for a surprise weekend, including romantic dinners, in Margot, top Italian food, and in Nopi, the restaurant of celebrity chef Yotam Ottolenghi. We certainly did not have to wait long for our food in these restaurants. Actually, we hardly had to wait at all. Continue reading “Slower food, please!”
And off we go with the first food wine pairing… The holiday season is drawing near, so which better way than to kick it off with a classic. Foie gras with apples and sweet wine. I just give it a little twist here… I replaced the foie gras by “faux gras”, a vegetarian alternative for the fat liver of a stuffed goose. I’m not really a vegetarian. Rather flexitarian, or whatever you want to call it. I like vegetables, and nowadays cooks get better and better at making yummie dishes without meat or fish. So my principle is : if I can eat a vegetarian dish that will give me just as much pleasure as a non-vegetarian dish, why not… And that is certainly the case here! Continue reading “Faux gras and Jurançon”