Chicken Teriyaki with love

February 7th, 2013 § 2 comments § permalink

At home, I am the sweet tooth. Dutchie’s sweet spot is meat, and above all: chicken. I know I just can have him melt for a bucket of fried chicken or a good chicken Teriyaki.

Chicken Teriyaki
Fried chicken ain’t nothing for me and it might take some more years before I get to fry chicken.

Teriyaki is another story. It’s the Tarte Tatin to our chicken… Something between me and him.

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These skirts who makes the world go round…

April 11th, 2010 § 2 comments § permalink

I’ve always loved that song from the French singer Alain Souchon “Sous les jupes des filles” (Under girls’ skirts… nothing naughty I swear!). It’s fresh like an early spring day with its -maybe cheesy but so poetically refreshing- message that as long as there are girls and women walking around the world with skirts there is a sparkle of light in the eyes of men when the breeze lift them up, hope for a better world!

Since I live in the Netherlands, Souchon is back whispering in my head every spring, when on the first warm sunny day, skirts blossom on all the terraces. The Dutch even have a name for that day. It’s “rokjesdag”, skirt day! It’s quite a big thing back here: They talk about it at work, on TV and in the newspapers. The true beginning of the Dutch Spring! And of course, the start for the girly magazine competition for the publication of the best miracle/no hassle/ecofriendly diet that will get you back in no time in those short little skirts without the fluffy protective winter layer accumulated through the Christmas period (and Easter)….

Luckily, no need to rush: I had to laugh when I discovered that some of the Dutch weather forecast websites even provide a skirt weather indicator, just as they have a UV or allergy indicator! Handy though, I must admit! My skirts and dresses are back in my wardrobe waiting impatiently for the next index 7 or 8 on the skirt weather index. In the mean time, I do my Pilates with dedication and I’ve got the perfect little salad to keep me waiting without guilt for the perfect skirt day while browsing through the new spring fashion in the magazines: It’s crunchy, it’s fresh and it smells and tastes like Spring! Perfect for your lunch basket, you can prepare it in advance and it will be a perfect match with steamed fish, smoked salmon or a chicken sandwich.

Fennel, celery and apple salad

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Warm and spicy, very comfy…

February 23rd, 2008 § 0 comments § permalink

Today, I’d like to give a little praise to the foodies around the net who make me drool regularly in front of my computer.  To start with, I’ve chosen two seasonal treats I have tested and adopted because they are all I like on lazy winter days like today… simple, warm, spicy, very comfy. Sounds good to you too?

Velouté anisé (2)
A spoon of provence… The warm and fragrant ‘velouté anisé’ from Miss Epices’

The first one is a long time favourite I picked from my online french recipe bible Marmiton*. I’ve been using and abusing from Marmiton for ages before I even had set my eyes on the foodies blogging network. I mostly use it to look for cooking techniques and inspiration on how to cook a specific ingredient. However, there are a couple of recipes that I follow almost to the letter, like this fragrant and velvety fennel and zucchini soup from Miss Epices, exhaled with a gulp of pastis and a dash of lemon juice. The zucchini gives it an amazing smooth and velvety texture. It’s warm and refreshing at the same time, a trip to provence at every spoon. I love it during the cold winter nights when I feel nostalgic of my Provence but it also makes an original soup dish for a fancy dinner.

Pear and ginger crumble (2)
Warm, spicy, crunchy… soothing! The pear and ginger crumble from Holler

The second one was a ‘love-at-first-sight’ encounter, a couple of weeks ago while I was drooling in front of the round-up of the Januari in the bag challenge on Julia’s A slice of cherry pie. I was in pretty bad shape that day: feverish, with a flu and a red clown like nose, longing for something sweet, warm and spicy to pep me up. The pear and ginger crumble from Holler on her vegeterian blog Tinned Tomatoes was my salvation. The juicy pears, the spicy ginger and the crunchy almonds. It looked perfect. It was perfect:  warm, spicy, fudgy and crunchy… Soothing. Like Holler advises, it will do miracles with a scoop of vanilla ice cream… or a spoon of crème fraiche. I had to slightly adapt the recipe because I was missing a few ingredients and because I was craving for candied chinese ginger (while Holler used powdered ginger). Thank you so much Holler, I think this crumble will become a regular in my kitchen!

That’s it for today, but I’m working on a new section in the sidebar so that I can share my  ‘drooling’ and ‘to-do’ list with you in the near future. In the mean time, I’ve posted my versions of Miss Epice’s and Holler’s recipes below… Take a look at the original recipes on Marmiton (in french) and Holler’s blog.

Velouté anisé (1)
Velvety fennel and zucchini soup with a dash of Pastis
Velouté anisé
 
source: Miss Epice on Marmiton (in French)
serves 4 to 6 pers.
prep: 10 min. cook: 15 min

Ingredients:
1 large zucchini roughly chopped,
1 fennel bulb, roughly chopped (keep some of the green leaves to decorate)
1 Tsp olive oil,
750 ml chicken or vegetable stock,

salt and pepper to taste,
1 Tsp cream cheese (optionnal)
A gulp of pastis,
A dash of lemon juice.

In a deep cooking pan, sauteed the zucchini and fennel in the olive oil for a couple of minutes until fragrant. Pour the stock and season to taste with salt and pepper. When it comes to a boil, lower the heat and leave to simmer for 10 to 15 minutes or until the fennel is tender. Leave to cool a bit before blending the soup with the cream cheese. Heat up on low heat, and season with a gulp of Pastis and a dash of lemon juice just before serving.

Bon appétit!

Pear and ginger crumble (1)
Pear and ginger crumble
Crumble aux poires et au gingembre

source: Holler on Tinned Tomatoes
serves 6 to 8 pers.
prep: x min. cook: y min

Ingredients:
4 firm and juicy pears (I used Doyenne the Comice which are quite large, count ~1kg fruit), peeled and chopped in chunks,
50g candied chinese ginger (I thought it was perfect, my dutchie thought it was a tad too much… maybe I’ll try 25g next time!), chopped thinly,

Juice of half a lemon, (I usually pou the juice directly on the pears when I peel them to avoid oxydation)
3 Tsp raw cane sugar,
a pinch of cinnamon,
a pinch of cardamom,
freshly ground pepper,
a knob of butter,

For the crumble topping:
80g butter, cold, and cut in small pieces,
50g finely ground almonds,
50 g all purpose flour,
3 Tsp raw cane sugar,
a pinch of salt,
zest of a lemon,

2 handful of blanched almonds halves,

Usually, I first prepare the crumble dough: In a bowl, mix the butter with all the other dough ingredients (except the almond halves) with a wooden spoon until it crumbles (you can also use your fingers, but the warmth of your body might have the butter melt faster that you would like). Refrigerate until further use.

Preheat the oven at 180 deg. In a frying pan, melt the knob of butter and throw in the pears and lemon juice, the ginger, sugar and spices. Toss a couple of minutes on high heat until the flavours and juices get together.
Pour in a large oven dish greased with butter and sprinkle withe the crumble dough and the almond halves. Bake for 20 minutes or until the crumble crust turns golden. Serve slightly warm.
Bon appétit!

* With more than 40000 recipes to this day, Marmiton is a very complete and well organised recipe database in french where anyone can post, search, comment on recipes. Attractive with seasonal themes, cooking and decoration tips and workshops animated by famous french bloggers. Ok, it’s all in french but if you’re not a french speaker, you might want to have a look at it’s little english brother Let’s cook french

Fish! I like it RAW! (1)

July 28th, 2006 § 0 comments § permalink

Have you ever had the impression of working in a sauna or should I say in hell? Well, today I did…  we have no airco at work and the sunscreen of my office just broke down: the thermometer often exceded the 31 C inside today! All that to say, that when I came home, I hardly felt like eating and especially not something warm. Luckily, I’ve become a master at gazpacho’s, fresh salads, carpaccio’s and other fresh recipes. Among my favourites: raw fish! sashimi from my local sushi bar Kiraku* is one of my treats and I’m a fan of the holland’s new herring, eaten right at the fish stall with raw chopped oignons… Please don’t look disgusted, I swear, it’s heaven! and it’s full of Omega 3 as my mum would not fail to highlight. Now, I know not everybody can handle it… so I often indulge my fish in savoury marinades. I’m sure that, that, you can handle! Here is a couple of this summer creations and one of last summer…

But before I go further I will, if you allow me, open a little hygienic parenthesis: It’s no problem to eat raw fish (except maybe if you are pregnant) as long as your fish is of the best quality and as fresh as can be: Choose a fish that smells of the sea. If it’s smells of fish, pass your way! Fish like tuna and salmon may have some parasits. Out of precaution I always put the fish I want to eat raw in the freezer for at least half an hour. My dutchie thinks I am paranoid… but well, I feel better like that and the fish is then easier to cut neatly.

Now, here we go…

salmon_tuna_duo

Tuna and salmon duo in ginger and wazabi marinade

2 pers. prep: 10 min

Ingredients:
200g salmon fillet
200g tuna fillet

1 (bio) lemon

2 Tsp. (japanese) soja saus
2 Tsp. thai fish saus
1 Tsp. sesam oil
1 tsp. wasabi paste (you can put more if you like)
2 Tsp. fresh grated ginger
1 tsp. sugar or honey

sea salt, pepper

Wash your salmon and tuna fillet and put them in the freezer for at least half an hour. Prepare your marinade: mix the soja saus, fish saus, sesam oil, sugar, wasabi paste and ginger. Add the juice of half of a lemon. Cut the rest of a lemon in very thin slices (a couple of mm) using a mandoline. If your lemon is treated brush it well under warm water before use (I use a potato brush). Cut your salmon and tuna in slices, I usually like the pieces to be slightly thick (1/2 to 1cm). Put the fish and lemon slices in a tupperware and cover with the marinade. Close your tupperware, shake it, baby shake it! and forget it in the fridge, time to enjoy the sun in the garden, have an aperitif or for longer. Dispose the fish in a nice plate or terrine with the lemon on top.

Bon appétit!

* Kiraku sushi bar:
Toussaintkade 31
Den Haag
070-3454288
www.kiraku.nl

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