Bilder & de Clercq's New Recipes Week 18 - 2015

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:

Pea, mint and Ricotta RavioliPearl Barley, Asparagus and Poached Egg SalaSteak with Balsamic Tomato SalsaTom Yum Soup


Cooking Workshop at Groot Kruivestein

Yesterday, we were fortunate enough to be the first people to make use of the beautiful new kitchen and dining space at Groot Kruivenstein, in Langbroek near Utrecht.

This location is perfect for dining and meetings, set over beautiful lush grounds away from the hustle and bustle of the city. The interior and furnishings have been tastefully planned and thought out, with a unique eye for detail. Jan Steengracht and his wife Maud have created something really special.

Jan, by trade, is a designer working with metal. Pieces of his work complement the spaces, from door handles in the kitchen to lighting. Maud has used her interior design skills to created a homely ambience with beautiful fabrics and pieces of furniture.

We were hosting a cooking workshop and lunch for a group of ladies who had come to celebrate a special birthday. We enjoyed an afternoon cooking delicious food with seasonal ingredients. Dishes included bruschetta with buratta and grilled courgette, bruschetta topped with veal sweetbreads fried in buerre noisette with capers, lemon and parsley. Main was a pan-fried sea bream anchovy dressing and roasted asparagus. Dessert was a rhubarb and strawberry Eton mess and caramelised lemon tart.


Making Stock

Stocks or bouillons are the foundation of many important kitchen preparations; therefore the greatest possible care should be taken in their production.

Stock is not an end in itself – it is always used to make some other dish or as a basis for sauces. A stock is the liquid obtained from long, gentle simmering of bones, vegetables, seasonings and water (except fish stock which only requires 20 minutes). The liquid, strained and reduced down to concentrate its flavour by rapid boiling, is the basis of soups, stews, braises and sauces.

In cooking stock, the prime essential is patience. Classic cookbooks recommend cooking veal stock for 10-12 hours. Three hours will suffice for chicken stock and fish stock is completed relatively quickly in half an hour.

During the cooking process, all the flavour should have been extracted from the bones and vegetables, leaving them tasteless. As well as flavour, good stock should acquire body from bone marrow and when chilled it will set to a jelly.

LE FONDS – THE STOCKS

Stocks, which are clear, flavoured liquids, are the foundation of many kitchen preparations. Therefore the greatest possible care should be taken with them.

- Unsound meat or bones and decaying vegetables should not be used

Ÿ- Scum should be removed continuously so that it does not boil back into the stock

Ÿ- The pot should be skimmed regularly and only simmer gently

Ÿ- Do not add turnip, potato or other items that will cloud stock

Ÿ- Always keep the inside of the pot clean and free of grease and scum

- Keep stock in clean containers in the refrigerator or freezer to avoid souring

GENERAL PROPORTIONS OF INGREDIENTS FOR ALL STOCKS EXCEPT FISH

5 liters water
2 kg raw bones
500g vegetables (onion, carrot, celery leek)
Bouquet garni including thyme, bay leaf, parsley stalks

GENERAL METHOD FOR ALL BROWN STOCKS

Chop the bones, remove any skin or fat and brown well on all sides by placing in a roasting pan in the oven.

Drain off any fat and place the bones in a stockpot.

Brown any sediment that may be in the bottom of the tray, déglace (swill out) with boiling water, simmer for a few minutes and add to the bones.

Wash, peel and roughly cut the vegetables. Fry in a little fat (from the roasting tray) until well browned but not burnt. This will improve the colour of the stock. Add to the bones.

Add the cold water. Bring to the boil and skim. Then add the bouquet garni.

Simmer for 6-8 hours wiping the inside of the pot continually to remove impurities. Skim and strain.

NOTE: For brown stocks, a few tomatoes and washed mushroom trimmings may also be added to improve flavour.

BROWN VEAL STOCK

For brown veal stock, use the same ingredients as for the chicken stock, substituting veal bones for the chicken. Place 2-2,5kg veal bones in a roasting pan and roast in the oven for 30-40 minutes until well browned, stirring occasionally. Add the vegetables and brown them also, about 15-20 minutes longer. Thorough browning gives stock flavour and colour. Transfer the vegetables and bones to the stockpot. Discard the fat from the pan and deglaze with 500ml water. Add the liquid to the pot, then make the stock. Add the garlic, 1 chopped tomato or 1 tablespoon tomato puree, bouquet garni and peppercorns. Simmer for 6-8 hours.

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


Pea and Mint Soup

Make the most of seasonal fresh peas in this bright and vibrant soup. If you can't find fresh peas. frozen work just as well.

Serves 4

Ingredients
1 large onion, chopped
olive oil
850ml vegetable or chicken stock
400 g fresh or frozen podded peas
4 tablespoons chopped fresh mint
salt and pepper
50 g fresh ricotta, thinned with a little milk, to garnish
pea shoots, to garnish

Method
Heat a pan with 2 tablespoons olive oil an fry the onion for about 5 minutes. Pour in the stock and add half the mint and bring to the boil. Add the peas and bring to the boil again.

Stir in the remaining mint and season with salt and pepper. Blend the soup in a liquidiser until smooth as you like. Taste and check the seasoning, adjusting with salt and pepper if necessary. Return to the pan and reheat.

Serve the soup in bowls, garnished with the ricotta and pea shoots.

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 17 - 2015

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:

Chermoula SausagesLamb ShoarmaZa'atar Roasted Carrots


Guinea Fowl With Curried Cabbage

Guinea fowl is a more posh version of chicken. It's quick to prepare and healthy. Try this great spring recipe for a mid-week meal.

Serves 4

Ingredients
4 guinea fowl breasts
olive oil
20 g butter
salt and pepper

Curried Cabbage
2 small hispe cabbages, finely sliced
2 shallots, finely sliced
20 g butter
1 tablespoon mild curry powder
50 ml Noilly Prat
100 ml cream
salt and pepper

Method
Preheat the oven to 180 C. Heat a frying pan over medium high heat with 2 tablespoons olive oil and the butter. Season the guinea fowl breasts with salt and pepper. Fry the guinea fowl, skin side down, for 2-3 minutes until the skin is golden and crispy. Turn over and fry for a further 1-1 1/2 minutes on the flesh side. Transfer to a roasting dish, pour over all the juices from the pan and roast for about 12 minutes in the preheated oven.

In the meantime and using the same frying pan, add another 20 grams butter to the pan and ffry the shallots for 3 minutes. Add the cabbage and fry for 3 minutes. Add the curry powder and fry for 1 minute to cook the spices out.

Add the Noilly Prat and cook until almost all the liquid has evaporated. Add the cream, bring to the boil and simmer over a medium to low heat until the cream has thickened slightly. Season with salt and pepper.

Take the guinea fowl out of the oven and rest for 5 minutes.

Divide the cabbage between 4 plates. Lay a guinea fowl breast on top of each, spoon over the juices and serve.

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


Tomato Shallot Sauce

This is a super delicious sauce to serve with roasted beef. We usually serve it with a roasted Simmenthaler beef fillet. It requires a little care and time to make, but the results are so worth it.

Serves 6

Ingredients
6 shallots, chopped
1 clove garlic, chopped
35 g unsalted butter
8 ripe tomatoes, deseeded and roughly chopped
sprig of tarragon
sprig of thyme
1 bay leaf
250 ml red wine
200 ml dry Madeira
100 ml Port
300 ml veal or chicken stock
salt and freshly ground black pepper

Method
Gently cook the shallots and garlic in 20g of the butter until very soft. Purée in a blender and place in a clean pan with the tomatoes, tarragon, thyme and bay leaf. Cook gently for five minutes or until the tomatoes start to break down.

Add the red wine, bring to the boil and cook until the liquid is reduced by half. Pour in the Madeira and Port, boil and reduce again by half. Add the stock and bring to the boil. Skim and simmer for 30 minutes.

Pass the sauce through a fine sieve and pour into a clean pan, bring to the boil and cook for about two minutes or until the desired consistency is achieved. Whisk in the remaining butter and season with salt and freshly ground black pepper and keep warm until ready to use.

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


A Rainbow of Le Creuset Pans

Colour in the kitchen is the trend of 2015 and Le Creuset is fully embracing it. After the successful introduction of numerous accessories in bright colours, the rainbow has now cast it's colours over the cast iron range. The French manufacturer has introduced the roasting and casserole pans in no less than 15 different colours. In addition, 'the icon' has also undergone a re-styling; thanks to new insights and technology, the handles, lid and interior have been improved.

Own site
The renewed pans have even been given their own site. On www.mijnnieuwelecreuset.nl you can read all about the new colours, design and recipes. For those who cannot choose between the 15 colours, there is a special colour test. That way, you can find out exactly which colour suits you!

Blue = powerful, red = sexy, pink = seductive, bold = green, yellow = vivant and orange = experienced

High Quality
Le Creuset cast iron has been been known for it's high quality and durability for 90 years. Where possible, the manufacturer adjusts the pans to suit modern times and the demands of users. Thus a new, stronger enamel on the inside makes the pan even more resistant to food acids, scratches, thermal shocks and is easier to clean. The braising / stewing pans have ergonomic handles that are 45% larger than the previous ones ensuring a better grip. The lid design has also been adjusted so that it fits better and the food retains more juices and flavour. The stainless steel handle is heat-resistant and ergonomic.

All Heat Sources
Le Creuset cast iron is suitable for any heat source (even induction). In addition, the cast iron is 100% recyclable and energy efficient, thus better for our planet. The cast iron pans, grills and trays come with a life long manufacturer's warranty.

Le Creuset products are available at better department stores, cooking and household stores. For more information visit the web shop: www.lecreuset.nl


Bilder & de Clercq's New Recipes Week 16 - 2015

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:

Chicken with coconut-lime riceSpinach and Ricotta PastaQuinoa Chilli

 


Celeriac Soup

Serves 6

Ingredients
100 g walnuts
3 tablespoons butter
3 leeks, roughly chopped
3 cloves garlic, chopped
1 teaspoon of fresh thyme leaves
6 medium eating apples peeled, cored and roughly chopped
120 g cashew nuts
4 stalks of celery, sliced, use the leaves as a garnish
2 litres chicken stock or vegetable stock
1 small celeriac - about 250g peeled and roughly chopped
1 small bunch freshly chopped parsley

Method
Toast the walnuts in a large saucepan and then set aside.

Heat the butter in the pan on a medium heat then add the leeks and celery and let sweat for 8 minutes until soft on a medium heat.

Add garlic, thyme and apples and sweat for a further 5 minutes. Add the chopped celeriac and the hot stock, bring to the boil and then simmer on medium heat for 12 – 15 minutes until the celeriac is tender. Take off the heat.

Add the cashew nuts, most of the parsley and the sea salt and pepper. Blend the soup, in batches, then return to the pan on a low simmer. Season with salt and pepper and serve with the toasted walnuts, chopped fresh parsley and a drizzle of extra virgin olive oil.

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