Friday, May 30, 2014
banana ice cream with caramelized bananas, food styling and recipe by judi orlick, photography by michael marquand. bananas are found everywhere in southeast asia. this dessert is a decadent, indulgent homage to this well-known fruit.
8 ripe bananas, divided
1 1/2 cups heavy cream
1 1/4 cups sugar, divided
1 vanilla bean, seeds scraped out of pod
1 tbsp lemon juice
2 tbsp. butter, room temperature
banana ice cream:
1. peel 6 bananas, cut into large pieces, and freeze overnight in a plastic baggie.
2. add heavy cream, ¾ cups sugar, and vanilla seeds to a small pot. stir over medium heat until sugar
is dissolved, and cream starts to simmer. remove from heat.
3. pour mixture into a medium bowl. place bowl in an ice bath (large bowl filled halfway with ice and
water). stir occasionally, about 20 minutes, until mixture has cooled thoroughly.
4. remove bananas from freezer. thaw slightly for 15 minutes. lace in food processor bowl with lemon
juice. pulse 8-10 times. turn food processor on. slowly add chilled cream mixture. process until
5. transfer to a bowl, cover, and chill mixture in refrigerator 3-4 hours.
6. pour mixture into an ice cream maker and churn, following the manufacturer’s instructions, about
7. transfer ice cream to an airtight container and freeze until hardened, about 3-4 hours. makes about
1 1/2 quarts.
1. peel remaining two bananas and slice in half. slice each half lengthwise. set aside.
2. add remaining ½ cup sugar to large skillet over medium-high heat. cook until sugar is melted and
amber in color. add butter and stir until smooth. add banana pieces flat side down. cook until
bananas are caramelized and golden-brown, about 2-3 minutes.
3. divide caramelized bananas equally onto 4 plates. spoon sauce over bananas, and serve with the
banana ice cream.
Thursday, May 29, 2014
Wednesday, May 28, 2014
the 'bible' about how to make the most delicious indonesian dishes, sri owen's indonesian food. from the age of 6 i discovered the indonesian kitchen. my parents took us often, me and my sister, to good indonesian restaurants in the hague, still love it! posted by nathalie.
Tuesday, May 27, 2014
Monday, May 26, 2014
Saturday, May 24, 2014
Friday, May 23, 2014
vietnamese striped bass wraps, image: ngoc minh ngo. delicious & authentic recipe by her mom. not a quick recipe, but it's not difficult and a very nice dish if you want to cook something special during the weekend.
for the fish
2 whole fresh striped bass (1 kg each), cleaned and dried
1 tablespoon vegetable oil
coarse salt and freshly ground pepper
1 1 medium onion, halved and cut into half-moons
1 piece, about 5 cm peeled fresh ginger, cut into thin matchsticks
1/4 cup unsalted butter
1 bunch scallions, trimmed and chopped
60 g roasted peanuts, chopped
for the serving
650 g japanese sweet potatoes and/or regular sweet potatoes, peeled and halved lengthwise.
125 g fine rice vermicelli (use the variety that is packaged in coiled nests)
16 round rice-paper wrappers
16 round rice-paper wrappers
2 small heads lettuce leaves, separated
4 hands cilantro leaves
4 hands mint leaves
lime-chile dipping sauce, recipe see below
preheat oven to 350˚. make 3 diagonal cuts on each side of the fish. rub cavity of each fish with oil;
season with salt and pepper. rub exterior and cuts of each fish with oil; season with salt and pepper.
stuff each cavity with half of the onion and ginger. transfer fish to a baking dish.
bake until flesh is opaque and no longer pink near spine, about 40 minutes.
meanwhile, place sweet potatoes in a bamboo or metal steamer basket; place over boiling water in a
wide saucepan or wok. cover; steam until just tender, about 25 minutes. transfer to a work surface; let
cool slightly. cut lengthwise into 6,5 cm long sticks, about 1 cm thick. set aside.
bring a large pot of water to a boil. add noodles; cook according to package instructions. drain, and
rinse under cold water. cut into 5 cm lengths. set aside.
melt butter in a medium skillet over medium heat. add scallions; cook until bright green, about 1
minute. spoon over baked fish. sprinkle with peanuts.
to assemble each wrap, soak a wrapper in a bowl of warm water until softened, about 30 seconds. lay
flat on a plate. top with lettuce, noodles, sweet potato sticks, fish with toppings, cilantro, and mint.
fold ends in and roll tightly to enclose filling. serve with dipping sauce.
serves 8, makes 16
lime chile dipping sauce
50 ml asian fish sauce
juice of 2 limes
50 g sugar
2 garlic cloves, minced
4 1/2 teaspoons red chile sauce or 1 fresh red thai chile, chopped
stir fish sauce, lime juice, and 50 ml water in a small bowl. add sugar; stir until it has dissolved. stir in garlic and chile sauce or shopped chile. sauce can be refrigerated in an airtight container up to 1 week.
makes about 250ml
Thursday, May 22, 2014
Wednesday, May 21, 2014
rethink, the way you live by amanda talbot, an autralian editor, writer and stylist, photography by mikkel vang. although i have seen only a couple of images of this book, it looks to me as a very nice unique and timely home interiors and lifestyle book. it's really something different than most other interior books. absolutely on top of my 'nice to have' list. amanda also has a very inspiring blog called snoop global. posted by nathalie
Tuesday, May 20, 2014
Monday, May 19, 2014
Saturday, May 17, 2014
work of studio job, founded by job smeets and nynke tynagel, from their library of icons and images, existing patterns are adapted and extended to compositions of nine metres. unique and without repeat. archives will be unveiled during icff new york-booth 1325. may 17-20, 2014 at new york city's jacob k.
Friday, May 16, 2014
it's time for asparagus, 'the white gold'. buy them directly from a farm or visit a farmer's market to make sure they are fresh, eat them with hardboiled eggs, melted butter, parsley and the best quality of ham and sprinkled with freshly ground black pepper, so good... images: john dummer
Thursday, May 15, 2014
Tuesday, May 13, 2014
Monday, May 12, 2014
Saturday, May 10, 2014
Friday, May 9, 2014
last week at kingsday we ended up at the end of the day with 5 families in our backyard having dinner together. everyone brought a dish and one dish was this lovely chick pea and sausage stew, so tasteful. a good dish when you are with a group of people and especially during summertime, try it! image: mikkel vang
chick pea and sausage stew for 6
2 tbsp extra virgin olive oil
1 big onion, diced
2 garlic cloves
250 g chorizo sausage, sliced
2 cans tomatoes
2 tbsp tomato paste
about 350 canned chickpeas, drained weight
1 tbsp paprika
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
in a deep pot heat the olive oil, add the onions and garlic and sauté on a low flame for 5 minutes.
add the chorizo slices and sauté for a few minutes.
stir in the tomatoes and the tomato paste and cook for 5 minutes, than add the cooked chickpeas.
season with paprika, salt and pepper and simmer for 10 minutes longer before serving.
Wednesday, May 7, 2014
it tells the story of a woman who broke off her engagement to a new yorker and found her way to a new life, a new man, and a new home in berlin, one recipe at a time. luisa weiss is the daughter of a father, who lived in boston, and an italian mother, who lived in berlin. luisa used to be a cookbook editor in new york. she writes about her adventures in and out the kitchen in her blog 'the wednesday chef' which became a success. well read all about it in this book my berlin kitchen.