Green monster

We’ve had our last monster of the year (over 12 kg), for breakfast, lunch and dinner. Diet cheating.

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Pepene rosu cu samburi
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Kitchen related links

As an avid curious person I find interesting articles and internet sites all the time. During my years as a professional chef  all kind of internet links caught my attention, and I will share them here, in time. I am not interested only in the normal day-to-day cooking, have also a great interest in the science behind cooking, foods, organisms, anthropology, etc. This will be a continuously updated database and is put together mainly for myself, to have them all in the same place.

  1. James Beard Foundation started this year to put up on Livestream some of their clips, which is great if you ask me. You can find them here, check it out cause you’ll find big names there. Have decided to put it first because when I have discovered the links, 2 days ago, have also decided to start this list. Also here you’ll find more.
  2. In 2009 or 2010 I’ve discovered that Harvard University has a great array of the science behind the food resources, sponsored by, among others. Alicia Foundation, founded by Adria family. I will put later the link for that. For the moment the links from youtube. Also this and this, here you have only the firsts videos, you’ll find the rest.
  3. A series of Yale University video lectures, author Kelly D. Brownell, Department of Psychology, Yale University.
  4. I like to watch The perennial plate videos.
  5. Also I love to watch and find materials of the food symposiasts, like this. I will add more links about this, in time, because it’s a great educational source.
  6. Internet is full of jewels and lately I have discovered this, unfortunately is in Romanian but has some citations which can be used to discover more. It is about table traditions of the regal family of Romania.
  7. MAD, of course.

The Science of cooking

Everyone who is passionate of cooking and has interests beyond simply cooking and the science behind this passion, knows Hervé This. This year, the father of molecular gastronomy will be a judge for Google Science Fair 2014. On 17th of April 2014 Google Science Fair 2014 will have a Google hangout with the subject: The science of cooking. Enjoy!

Source: http://en.wikipedia.org/wiki/Herv%C3%A9_This
Source: http://en.wikipedia.org/wiki/Herv%C3%A9_This

 

O zi de rasfat si un restaurant bun in Dublin

Ieri am avut o zi (rara avis pentru mine) in care n-am avut nimic de facut decat sa ies la un restaurant pentru pranz cu colegii. Inainte de terminarea anului trecut ne-am trezit tarziu realizand ca nu am rezervat nicaieri pentru mica noastra petrecere de Craciun si de terminare a primului semestru. Ne doream sa mergem la restaurantul GreenHouse de pe str. Dawson din Dublin. Cum nu mai aveau locuri pentru ca toata lumea rezerva pentru petrecerile de sfarsit de an, am hotarat cu colegii sa mergem dupa anul nou cand oricum aveam fiecare dintre noi cateva zile libere, dupa examene.

GreenHouse Restaurant, Joshua House, Dawson Street, Dublin 2
GreenHouse Restaurant, Joshua House, Dawson Street, Dublin 2

Restaurantul este foarte aproape de parcul St. Stephen’s Green, Trinity College, strada Grafton si este proprietatea lui Eamonn O’Reilly, care mai are restaurantul One Pico. Bucatarul sef al restaurantului este Mickael Viljanen, finlandez de origine. Mickael Viljanen a castigat anul trecut premiul Chef of the Year (Bucatarul anului) decernat anual de catre revista Food & Wine.

http://www.youtube.com/watch?v=Betf9jaJ3n0

Restaurantul are recenzii foarte bune in presa si in bloguri si eu pot sa va spun ca despre atmosfera, mancarea si bautura, felul cum se poarta angajatii, se poate vorbi doar la superlativ. Restaurantul este mobilat cu un lux elegant, curat si foarte intim, ne-am mirat chiar de cat de micut este, are un decor foarte potrivit. Personalul este foarte bine pregatit si cald, fara a fi deranjant sau foarte familiar cu clientii, sunt decenti, curati, profesionisti. Mancarea si bautura ne-au fost prezentate cu teatralitatea restaurantelor de lux, ceea ce aduce un plus experientei.

Pranzul a inceput cu cate o mica gustare de tip choux pastry with Gruyere custard – mici profiteroluri (choux a la … ) cu crema de branza Gruyere si apoi o delicioasa focaccia

Savoury choux pastry with Gruyere custard
Savoury choux pastry with Gruyere custard

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Meniul de pranz care ne-a fost prezentat se compunea din urmatoarele:

La felul intai/starter

Celeriac & apple soup, salmon mousseline, oyster emulsion, horseradish veloute – Supa de telina si mar, mousseline (piure – trecut prin sita foarte fina) de somon, emulsie de stridii, sos de hrean velouté

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sau

Salad of jerusalem artichoke, pear, button mushroom, frozen foie gras, hazelnut – Salata de topinambur, para, ciuperci champignon mici, foie gras, alune

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Eu am comandat salata si a fost buna si desi portia mi s-a parut mica, la sfarsitul pranzului nici unul dintre noi n-ar mai fi putut manca nimic.

La felul principal

Pollock cooked in brown butter, cauliflower, blood orange, ginger – Peste alb (nu stiu termenul romanesc pentru pollock) gatit in unt prajit (brown butter – beurre noisette), conopida, portocale rosii, ghimbir

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sau

Braised shoulder of Sika deer, carrots, bone marrow, sarawak – Caprioara Sika inabusita, morcovi, maduva, un tip de piper alb

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Am comandat caprioara si a fost ceva extraorinar, ceva ce as mai comanda, absolut tot din farfurie era intr-un mariaj perfect si mi-a amintit de gustul carnii si al ingredientelor de acasa.

La desert

Passion fruit souffle, passion fruit sorbet – Sufle de fructul pasiunii, serbet (inghetata) de fructul pasiunii

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peste care a fost turnat un sos de ciocolata alba
peste care a fost turnat un sos de ciocolata alba

Desertul asta l-am comandat si a fost foarte gustos, usor, dulce-acrisor, crescut perfect.

sau

Rhubarb tartlet, lovage, yoghurt, caramelized goat’s milk – Tarta de rabarba (rabarbura, rubarba), leustean, iaurt, lapte de capra caramelizat

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sau

Selection of artizan cheeses – Selectie de branza artizanala (pentru care n-am poze, ca n-am comandat nici unul dintre noi)

La sfarsitul pranzului ne-au fost oferite petit fours: baba rum cu creme Chantilly

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Bautura: apa – aqua chioris 😀 , vin alb – nu am retinut numele ca eu beau rosu, vin rosu un Cotes du Rhone care a fost foarte bun cu caprioara.

Am avut o experienta foarte placuta din toate punctele de vedere, am reconstatat ca bucataria europeana este foarte buna si sper sa am cat mai multe experiente de genul asta, ceea ce va doresc si voua.