Must people try to quit. Not Andreas. In this clip from New Scandinavian Cooking he shows you a surprisingly simple way to smoke fish, when making a spinach and nettle soup with smoked trout.
Archive for the ‘The Gastronomer’ Category
Everyone know thta the eggplant drinks. But why? And how to prevent it? Think of it as veggie detox with recipes.
In this clip from the first season of American Public Television and BBCFood series, Perfect Day, Andreas demonstrates a simple way to poach salmon – in olive oil.
Chef Thomas Keller knows exactly how to make the perfect roast chicken. But he chooses not to.
About the simplicity and intricacies of a perfectly roasted chicken.
Read Andreas’ article in the Washington Post
There is a mystery to our love affair with chile peppers: Why do we willingly ingest something that we know will bring us pain, a sensation we normally try to avoid? Why are more than 2 billion people seemingly hooked on this culinary self-torture? The answer comes with pleasure – and recipes.
Imagine a dish that is cold and hot at the same time. Impossible? Well, this one is.
The flavor of the dish depends a lot on what kind of whisky and chile pepper you are using. A good malt whisky will lend a nice smoky flavor to the dish (but will also up the cost). I use peri peri or bird’s eye chiles but have also used Thai, jalapeno and New Mexico varieties with good results. Using chipotle chile you will achieve a smoky malt whisky flavor even if you are using a cheaper type of whisky. I use Scotch – but the dish is just as good with bourbon.
The granita is something in between a drink and a dessert and can be served as both. I serve it as a little something to wake up the guests after a long dinner.
Makes 8 to 10 small servings
- 1/3 cup sugar
- 1/4 cup water
- 2 to 4 small fresh or dried chili peppers, chopped or crumbled (see headnote)
- 1/3 cup Scotch whisky (see headnote)
- 20 to 30 ice cubes, plus more as needed
Place 8 to 10 whiskey tumblers or other glasses in the freezer along with the canister of a blender or the bowl and blade of a food processor.
Combine the sugar and water in a small saucepan; bring to a boil over high heat, stirring until the sugar has dissolved. Add 2 of the chopped or dried chili peppers, stirring to mix well. Turn off the heat and let cool to room temperature.
Add the Scotch to the cooled syrup; transfer to a shallow metal pan and place in the freezer undisturbed for 1 hour; it should get very cold.
Just before serving, combine the syrup and ice cubes in the chilled blender canister or chilled food processor bowl. Pulse to form a coarse, granular texture. Add some of the remaining chopped or crumbled chili peppers to taste and pulse to combine; add ice cubes as needed for texture.
Divide among the chilled tumblers; serve immediately.