2010 (39) august (1) July (1) June (4) Soon (6) Soon (7) March (9) February (4) Bee

My boss and teacher is sick. He will not get better. My thoughts wander to earlier times. For nights where we side by side stacks in the sweltering kitchen, coupons wegwerkten. fishing in the dark Weeks where we used pounds white truffles. Months in which it was packed every night. Years in which I saw new things every day. I could always call him for ingredients that were difficult to get. He gave me great fresh scallops in the shell, the best buffalo mozzarella and Texel lamb. After frequent insistence if I still have to pay him. But not before he added a handful of truffles. A menu of yesteryear Marinated mozzarella in sour cream with lemon and oregano served with sweet cherry tomatoes & bruschetta zucchini bread Coquilles Saint-Jacques gratin avec épinards aux beurre cutlet Dutch lamb served with Melanzane al parmigiano or Parelhoender fillet briefly blanched in chicken broth, fishing in the dark then filled with summer truffle , cooked under the grill with a dash of red wine Soupe de blancs avec pêches the melon sorbet with hazelnut and coconut tuiles summerfruit Coquilles Saint-Jacques au gratin for 10 people, lay two scallops per person. Sorry it was a well stocked table ... You need a gas burner for baking. fishing in the dark Ingredients: 25 scallops and clams (in shell 15, 10 loose) 140 g. butter 5 shallots 30 cl white wine 1 sprig thyme bay leaf Salt Pepper 20cl 15cl clarified fishing in the dark butter cream 3 egg yolks 1/2 lemon fish stock Scallops make cleaning: 1. Hold the scallop with its convex side in the palm of your hand. Insert fishing in the dark an oyster knife between the shell halves, close to the sphincter. 2. Insert the oyster knife further between the shell halves. Pry the halves with the knife loose. Delete the meat in the upper half with the knife loose. 3. Make the meat into the bottom half of the shell muscle loose. Remove the meat from the shell and put the shell aside if you want to use it for serving. 4. Using your fingers the dark bodies of white and orange coral loose. Discard the dark bodies and rinse the rest of the meat under cold water. fishing in the dark 5. Pull the muscle on the side loose and discard. The beard is gone. Boil the shell 5 minutes. Prepare scallops: Cut 2 shallots finely fishing in the dark and cook them in 50 g. butter, deglaze with the white wine (10cl) and leave some boil. Put there 50cl. Cold fish stock in. Add the scallops, and the beard and simmer for about 5 minutes at 80 degrees blanching. Add the scallops then in a lukewarm cloth. Make gratin: 3 shallots finely heating in 40g butter, deglaze with white wine (10cl), a bit thickened, cream there, now 40 gr. Butter and some fish stock. Then get through a fine sieve. fishing in the dark Mix in the egg yolks, salt, lemon and butter geclarificeerde. Gentle heat bain marie. Spinach 1.5kg baby spinach 100g butter 5 sundried tomatoes (not oil-dry) Mix the butter with the tomato in the food, fry the spinach gently. Let the spinach and drain form a quenelle. To serve: Place the spinach quenelle top cross in the shell. Two adjacent scallops gratin about it, as light bruneren with the burner.
3-course dinner for 5.00 When cooked again? fishing in the dark Sunday, June 13, 2010 Sunday, June 20, 2010 Father's Day Special Commencement 17:30, end 20:30 Buurthuis Pipe (2nd Helsstraat 66, Amsterdam). Book daytime fishing in the dark through 020-570 96 40 or email.
It would happen that the Trufolati have a spot on Sundays. Send an e-mail to the mailing list trufolati@gmail.com. We will ship on Friday fishing in the dark around the menu and show how much we have in place the next Sunday! fishing in the dark
Baklava with walnut and pistachio Coquilles Saint Jacques and gratin Pasta with salmon, leek and mascarpone Oriental lamb meatballs Beef Tongue with tartar sauce and figs honingjam Sauce vin rouge Tarte tartin pear terrine of duck and juniper
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