Everyone knows pesto, but very few know where it is from and that it is traditionally served with trofie. Trofie is short, twisted pasta that perfectly picks up the pesto viscous consistency, resulting in an even amount of pesto in every bite. Pesto originated in Liguria, the Northern region …
Category: Recipes
Rhubarb tart
Yet another year, and the season for geometric tarts has started again. We couldn’t counter the temptation this time. And there it is, our first geometric rhubarb tart.
We replicated Philippe Conticini’s recipe, which includes a delicate pâte brisée base, a layer of almond cream akin to frangipane, rhubarb …
Skate wing a la veracruzana with corn tortillas
In the search of our perfect tortilla, we have definitely lost quite a bit of time. There were a lot of ups and downs, but ultimately we found this recipe by the charismatic Mexican cook from Jauja Cocina Mexicana. The results are the closest to what we could call …
Gratin of rutabaga
This root vegetable, known globally, goes by different names. It’s called ‘rutabaga’ in North America and France, a name we prefer. In many Commonwealth Nations, however, it’s known as ‘swede’ or ‘Swedish turnip’. Rutabaga tastes like a crossing of a cabbage and a turnip. When cooked, the colour of rutabaga …
The juiciest duck breast, foie and endive tart
We are incredibly proud of our discovery of Alain Passard’s series of video-recipes for Le Point. His philosophy suits our idea of delivering great flavour with the minimum effort. Through unexpected pairings Passard achieves elegance. His endive ‘rose’ tart is yet another example. The layers of this vegetable can indeed …
Tarte au Comté
Continuing our exploration of French cooking shows online, we came across this recipe for tarte au Comté by the chef Jean-François Piège in his video series ‘Tombez dans le Piège’ (which translates to ‘Fall into a trap’ – a witty word play with the chef’s surname) in …
Celeriac and sorrel ravioli
We have recently become big fans of old, French cooking shows. This recipe comes from Le Point’s Youtube series of recipes designed by Alain Passard. Here Passard conceives original vegetable-based dishes inspired by pairing colours of the seasonal produce he sources from his farms.
The green sheen of fresh celeriac …
A better Roscón adapted from Martín Berasategui
We adapted a more traditional Spanish version of the Roscón de Reyes to make individual buns. The great Basque chef Martín Berasategui perfumes his roscón with lemon zest, cinnamon, orange blossom and a fragrant spirit. The aromas when cooked are rich, buttery and intensely scented. The dough is also softer …
Roscón de Reyes – King’s Bread
King’s bread or Roscón de Reyes is a Spanish cake traditionally baked for the festival of the Epiphany. The buttery sponge resembles a brioche where the dough should be elastic, but still have a soft and tender structure. Its main charm comes from the orange blossom and orange zest …
Seared foie gras with membrillo
A particularly controversial product, raising ethical questions, foie gras is a liver from geese or ducks that have been force-fed to fatten them. Since these waterfowls do not possess a gag-reflex, tubes can be employed to pass food into their stomachs. This process, referred to as gavage, has a …