Kookjegek.nl » Wortel

For the win! 2010

Dennis — Fri, 02 Jul 2010 12:58:43 +0000

I must admit, I’m not the biggest football fan as I used to be in my childhood. But the World cup is special event. So in honor of our Dutch national football team I created an orange nectarine-carrot gelato, inspired by Robert Gelato, Amy Johnson & David Lebovitz.

A recipe born from one simple twitter question. I asked @ijsgek, a local gelato shop owner, which flavour he would pair with nectarines. I knew he was the person to ask, because he is always looking for new flavour combinations. By the way, if you happen to be in the Netherlands, definitely go visit his shop in Utrecht. I can recommend his flavour of the week gelato, every week a new flavour pairing surprise.

The answer of course is also important. He suggested prosecco, a nice sparkling Italian wine, not a bad idea. First try was caramelizing the nectarines like Amy Johnson and adding the prosecco at the last few minutes. Already a great dessert. But I needed a bigger challenge, I wanted to make a gelato.

I used David Lebovitz, author of the perfect scope, vanilla ice cream recipe also as a base for this recipe. Again I caramelized the nectarines but also added some carrots. Together with the prosecco and cardamom the gelato got a nice flavour pairing.

I’m really happy with the end result. Let’s hope I can say the same about the football match against Brazil today in the quarter final, for the win!

Ingredients

5 nectarines
5 carrots
100 grams brown sugar
bottle of prosecco
cardamom
butter
4 eggs
200 grams sugar
200 grams crème fraiche
250 ml milk

Preparation

First of all clean the nectarines & carrots. Remove the skin, the stone and cut the nectarines into quarters. Peel the carrot and cut them into small pieces. Put the nectarines and carrots in a bowl and add the brown sugar.

Heat a pan with butter and caramelize the nectarines & carrots in about 12 minutes. Add the prosecco in the last few minutes. Let the mixture cool down a bit and put it a food processor.

In the meanwhile you can go on with the preparations for the gelato. Create a custard base by warming milk in a pan. Get the yolks from the 4 eggs and whisk them together with the ‘plain’ sugar. After that add the warm milk and also whisk this together. Put the egg mixture back into the pain and slowly heat it until the custard thickens.

When it’s ready you can add the nectarine mixture from the food processor. Fold this together with some cream, I used crème fraiche. And I added some cardamom to give the taste a twist.

After that I froze it in a plastic container. For about every half an hour I took it from the freezer to break the frozen sections. This in order from preventing the mixture of turning into granita instead of ice cream. Of course if you have an ice machine this can more convenient!

As you can see in the picture I served a few scopes of gelato together with some left-over caramelized nectarines and nectarine syrup.

Recipe source: Roberto Gelato, She wears many hats & David Lebovitz

TGRWT #20 Fall of the chicken

Dennis — Sun, 22 Nov 2009 17:53:43 +0000

Finally, I got an entry for TGRWT again. Round #20 is hosted by @docsconz, annoucement post can be found overhere. The pairing is pumpkin & cooked chicken. I made a sandwich, inspired by Edibele Ventures.

The ingredients that need to be paired were pumpkin and cooked chicken. First thought was to make a soup. Easy and quick. Later on I actually made the soup from leftover pumpkin, I will post this recipe later on. The second idea was to create a pumpkinbread, a savory one. And create and nice autumn sandwich with the chicken.

It was a whole proces to actually create this sandwich. First I had to cook the chicken. I boiled it in beef stock, a cooking method I don’t ordinarely use. After that I created the pumpkin bread. This took me more than a day because the rising of it and the lack of time before baking it. This however did improve the result, the rises were great. Together with some nice cheese, carrot and lettuce the sandwich turned out to be great. Picture of the sandwich can be found overhere.

Ingredients (serves 4)

half a pumpkin
500 grams wheat flour
sunflower seeds
25 grams butter
7 grams of active dried yeast
salt
200 grams chickenfilet
beef stock
1 carrot
150 grams port salut
lettuce

Preparation

For the pumpkin bread remove the skin from halve a pumpkin and chop it into pieces. Grate pumpkin pieces, I used a food processor. Mix the wheat flour together with about 200 ml of water, butter and yeast in a bowl. Add the grated pumpkin and other ingredients to your likings, in my case some sunflower seeds.

Knead the bread till you get a dough with some nice texture. I always check it by putting a small hole in the dough with my thumb. If it is elastic enough the hole will dissapear. Cover the bowl with plastic wrap and put it away at a warm place. Let it rise for a couple of hours. In my case this was more than a couple, actually a whole night.

After the first rise you can knead it a bit and put it in a loaf pan. Cover it with plastic wrap again for a second rise. Again this was in my case quite a while, certainly a whole night again. After that I baked the bread in an oven of 200 degrees celcius for about 35 minutes.

For the spread I only had to boil the chicken in stock. I used chickenfilet and bioled it in beef stock for about 30 minutes. I had three slices of pumpkin bread for the sandwich. One was covered with cooked chicken and grated carrot. The second one was covered with a cheese called Port Salut and lettuce. And of course the third slice was for the top of the sandwich.

Recipe source: Edibele Ventures

Bietensoep

Dennis — Wed, 11 Jun 2008 09:31:57 +0000

Afgelopen maandag wilde ik zo voor dÃ© wedstrijd een snelle maar toch gezonde maaltijd. Er waren nog wat bieten over van een groentenverf experiment. Dus uiteindelijk verwerkt in een soep, altijd makkelijk, geÃ¯nspireerd door een recept van Allerhande.

Het originele recept van Allerhande heb ik eerst geprobeerd. De soep had een goede smaak ondanks het ontbreken van de gorgonzola. Maar uiteraard wilde ik er een eigen draai aan geven. Bij poging twee heb ik ook appel, wortel & balsamico azijn gebruikt. Hierdoor smaakte de soep zowel iets zuurder als zoeter en was hij ook wat steviger. Uitgebakken spekjes lijken me ook wel wat, maar dat probeer ik volgende keer.

IngrediÃ«nten (2 personen)

250 gram gekookte rode bieten
1 rode ui
1 wortel
halve jonagold appel
2 aardappels
600 ml kippenbouillon
balsamico azijn
dille
yoghurt

Bereiding

Schil de aardappels en snij deze samen met de wortel in stukken. Fruit de ui in wat olie aan. Blus af met wat balsamico azijn. Voeg de bieten, wortel, appel en aardappelen samen met de bouillon toe. Ruim een kwartier zachtjes laten koken en daarna pureren met een staafmixer of in een keukenmachine. Garneren met wat yoghurt en dille.

Receptbron: Allerhande

TGRWT #5 Beef Wellingon chocolate

Dennis — Mon, 27 Aug 2007 08:38:33 +0000

Here is my entry for TGRWT #5. During this round we had to create a dish with meat & chocolate. My creation is a Beef Wellington served with a chocolate sauce, inspired by Gordon Ramsay & Receptenweb.nl

When I first started to think about the challenge I was going into the direction of something with chili peppers. But after a quick look at the chocolate-meat pairing table on Martins blog, I wanted to do something with roasted beef. A few days later a saw the Gordon Ramsay vid on Beef Wellington and the idea for TGRWT was born. I made this together with a chocolatesauce, inspired by Receptenweb.nl.

The result was pretty nice. Unfortunately my beef was too well-done. But the chocolate definitely added some nice contrast to the sauce. Although 10 grams was probably still too much. Next time I will use some real red wine instead of red wine vinegar, I think this can also benefith the sauce.

Ingredients (serves 1)
125 gram beef fillet
100 gram agaricus
2 sheets puff pastry
1 egg
0,5 onion
1 carrot
thyme
1 bay leaf
black peppercorns
100 ml red wine vinegar
150 ml raspberries
10 gram chocolate (72%)
250 ml chickenbroth

First of all make the Beef Wellington. I followed the recipe of Gordon Ramsay but I left out the ham and mustard. I wanted to embed a nice video to show how Gordon prepares this dish but unfortunately it isn’t available anymore.

After that you can create the chocolate sauce. Chop up the onion and bake it in some olive oil until it’s light brown. Add the chopped up carrot, thyme, bay leaf, peppercorns, raspberries & vinegar. Cook this until it’s amount is reduced till one third. Add the broth and cook until the amount is reduced till one half. Sift the fluid through a sieve and put it back in the pan. Now boil it for a few minutes. Take it of the heat and let the sauce cool down. After that you can put the chocolate in the sauce.

Serve the Beef Wellington with the chocolatesauce.

(Recipe sources: Gordon Ramsay & Receptenweb.nl)