Bilder & de Clercq's new recipes week 34
As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:
Red onion soup
Ingredients
15 g butter
4 tablespoons olive oil
6 large red onions
1,2 litres vegetable stock
3 tablespoons balsamic vinegar
6 slices French baguette
1 tablespoon Dijon mustard
50 g grated Gruyere cheese
4 sprigs thyme
1 bay leaf
salt and pepper
Method
Halve the onions and slice thinly. Heat the olive oil and butter in a pan and add the onions. Sweat them gently until soft, about 30 minutes.
Add the balsamic vinegar, thyme and bay leaf to the pan.
Add the stock to the pan and increase the heat. When the soup boils, turn down to a simmer and cook gently for a further 10 minutes.
Preheat the grill. Spread the mustard on the slices bread and top with the grated cheese. Transfer to an oven tray.
Place the tray under the grill for 2 minutes until the cheese is melted. Season the soup with salt and pepper.
Divide the soup between 2 bowls and place the grilled cheesy bread on top.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Restaurant Het Bosch
It's a tough job eating so many delicious courses one after the other but, somebody's got to do it!
Restaurant Het Bosch is perched on the banks of ‘De Nieuwe Meer’ in Amsterdam. The gorgeous location is the perfect setting for this modern, glass-encased restaurant. The light interior overlooks the water through large windows and if you manage to tear yourself away from the view, the immaculate, modern open kitchen is also exciting to watch as the chefs orchestrate a symphony of food.
Het Bosch was opened over 30 years ago by Ferry van Houten and remains in the family to this day. Ferry’s son, Danny, is now Maitre Sommelier, and it’s quite clear that he spent much of his youth working in the restaurant. His warm welcome, knowledge of wine and service were impeccable.
The extensive wine list is an exciting read in itself. What stood out is the number of wines available by the glass. More places should take note of this, in our opinion. We also liked the exclusive Château Mouton Rothschild wine list. The restaurant has invested in a range of their wines in limited quantity. If you have the budget, why not splash out.
We were treated to a 6-course menu, which has to be said, was a gastronomic journey from beginning to end. Our highlights from the menu were the tartar of Limousin beef, which was part of a trio of starters. It was served with an inspired sorbet made from cornichon pickling vinegar. When Bernadette scrapes her plate clean, you know you’re on to a winner!
The melt-in-the-mouth cod with Israeli couscous paella, octopus and olive jus danced on the palate with an array of sweet and salty flavours and textures. The veal sirloin as main was perfectly pink and tender as can be.
Dessert was an amarena cherry chocolate brownie, almond ice cream, refreshing red fruit soup and yoghurt sorbet.
Danny matched each course to perfection with an accompanying wine. That’s not an easy task. What we witnessed was a harmonious balance between kitchen and front of house, working together to complement each other and creating a perfect experience.
This is the place to bring someone you love or the most discerning diner – it’s that good! Our only tip; make sure you wear loose clothing because you won’t be leaving anything on your plates.
For more information please visit Het Bosch.
Mozzarella with Anchovies
Ingredients
2 balls buffalo mozzarella
100 g rocket leaves
about 7 anchovies per person
extra virgin olive oil
salt and pepper
Method
Toss the rocket leaves lightly in a bowl with about 2 tablespoons olive oil and lightly season with salt and pepper.
Divide the rocket salad between 2 plates. Drain the liquid from the mozzarella balls and set them on top of the rocket.
Grind a little black pepper over each mozzarella and lay the anchovies on top. Finish with drizzle of olive oil and serve with some crispy bread.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Cantinetta wine & pasta
Cantinetta, a relatively undiscovered Italian jewel, is situated on the de Clercqstraat in Amsterdam oud-west. American-born Deborah and the Dutch Claudia decided to bundle their passion for Italian food and opened the restaurant 2 years ago. Deborah’s love of Italian food comes from her great-grandmother and mother, with whom she spent many hours in kitchen. This is evident when you taste the freshly made dishes as they come out the kitchen. Locally sourced ingredients are used as much as possible and everything is made from scratch; from pasta, pizza bases and the delicious chocolate olive oil cake.
The restaurant has an industrial feel with a relaxed atmosphere, perfect for an evening of wining and dining with friends. The relatively small menu is inspired by Roman cuisine with quality dishes. The choice for antipasti also includes four homemade brick oven pizzas. The base is prepared from a yeast dough made from red berries which give the pizza’s an incredibly light and crispy texture and beautiful flavour. The toppings vary from basic – oil and sea salt (the sublime tasting base doesn’t really need anything else!), to a pomodori sauce with velvety soft mozzarella from Twente. The fresh salads served include our favourite, the Misticanza, made from an array of fresh herbs like mint, thyme, red berries and rocket. All pasta’s featured on the menu are prepared in house and fresh each day. If you love pasta Carbonara then you must order it here: the black pepper and clove-cured pork cheek in combination with the homemade pasta and farm-fresh eggs results in a perfect rendition of this classic dish. And there’s more than enough on offer for the sweet tooth among you – chocolate sea salt shortbread, lemon rhubarb cheesecake and Roman fried espresso doughnuts with Tony’s Chocolonely chocolate. All dishes can be paired with beautiful matching Italian wines.
All in all, Cantinetta is a wonderful place. Delicious dishes in combination with extremely attentive service and a relaxed atmosphere make this a place you want to come back to. The opening times are plus too - from Tuesday to Thursday till 23:00 and Friday and Saturday till 24:00.
For more information please visit Cantinetta.
Fried cod with lemon and capers
Ingredients
2 cod fillets of 175 g with skin
1 shalllot
100 g butter
1 lemon
2 tablespoons capers, rinsed
1 small bunch flat leaf parsley
olive oil
salt and pepper
wilted spinach, to serve
Method
Finely slice the shallot and parsley. Thinly slice the lemon, removing any seeds.
Dry the cod fillets with kitchen paper, drizzle with 1 tablespoon olive oil and season with salt and pepper.
Heat a frying pan with 2 tablespoons olive oil over medium heat and fry the cod for about 1 minute on each side. Remove from the pan and set aside. Add the shallot to the pan and sweat gently for about 2 minutes. Add the butter. When it begins to foam and is lightly browned add the capers, lemon slices and chopped parsley.
Return the cod to the pan to heat through and finish cooking, this should only take a couple of minutes.
Serve the cod with wilted spinach and the butter sauce spooned over.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Andaz Amsterdam Prinsengracht
Andaz Amsterdam Prinsengracht in the former Public Library on the Prinsengracht – the “Prince’s Canal.” Marvelously located in the cultural heart of Amsterdam, the hotel is surrounded by the creative scene and dynamic character of the lively Jordaan district and adjacent “Nine Streets.” The new 122-room (including five suites) hotel is within close walking distance of the city’s major attractions, as well as prime retail and business districts. Reflecting its energetic and distinctive surroundings, Andaz Amsterdam Prinsengracht is devoted to providing highly personalized, uncomplicated service in an atmosphere that authentically embraces the best of Amsterdam. Notable features are the in-house restaurant and bar, Bluespoon, 400 square meters (4,305 square feet) of meeting space, a signature spa with sauna, steam and treatment rooms, and a fully equipped 24-hour gym. Every space is uniquely designed by Dutch architect and renowned designer, Marcel Wanders, reflecting a modern and adventurous view of Dutch history and local culture.
For more information, visit amsterdam.prinsengracht.andaz.com, or call +31 20 523 1234.
Challah French Toast
Challah is an enriched braided bread eaten by many cultures, most significantly associated with the Jewish Sabbath.
Ingredients
4 thick slices challah, crusts removed
2 eggs
200 ml milk
small splash vanilla extract
castor sugar, to taste
knob of butter
selection of red fruits and berries
maple syrup and icing sugar, to serve
Method
In a bowl, whisk the eggs, milk, vanilla extract and sugar (about 1 tablespoon), to taste.
Heat a non-stick frying pan with a knob of butter. While the pan and butter are heating up, soak the challah slices briefly in the eggy mixture. Fry them over a medium heat until golden on both sides.
Transfer to serving plates. Drizzle the french toast with maple syrup. Spoon over a selection of berries and red fruits and finish with a light dusting of icing sugar.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Bilder & de Clercq's new recipes week 33
As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:
Bakery Paul Annee
Bakery Paul Annee bakes traditional wholemeal bread in the Artisan way.
The grain used in the flour has been grown without fertilizers and chemicals.
At the mill, the grain is ground slowly between the millstones into flour. As a result, the flour retains the essential nutrients.
The bread is created from a sourdough base and expertly baked by master bakers. They also supply health food shops, hotels and caterers with their bread.
In the shop you'll also find muesli, teas, juices and organic honey.
For more information please visit bakkerijpaulannee