March 07th, 2016

Spring is coming!! In the kitchen we are starting seeing back again a lot of colors like in the above picture!

My next Classes in March

Michelin Class

Hurry up! Only 4 spots left for the unique monthly classes that are reproducing and teaching you some special dishes from the most famous italian Michelin Chefs.

This Saturday 26th of March: 

We will prepare the brand new SPAGHETTO MILANO recipe, created by  Chef Ribaldone for the Milan Expo 2015:
Is a special spaghetti dish with all the most famous ingredients of Milan classic recipes: the ossobuco and risotto allo zafferano!
You will be hooked by the new combination of rice and pasta that is not using fats!
and: 

Tortino di cioccolato e tofu vellutato con frutti di bosco e purea di mele 
Ricetta presentata a  
Identità Milano 2013 by  Chef Salvini 1 Michelin star

Gourmet fashionable travel in Europe! 

Plumped up lips made from sponge, chocolate torte as gel eyeliner, and rhubarb and ginger cream lined up like brush-on beauty power are all part of the delectable Bobbi Brown Afternoon Tea at Balthazar. Marking the 25th anniversary of Bobbi Brown Cosmetics, the indulgent tea includes finger sandwiches and a foundation stick fashioned out of shortbread cake with mango-passion fruit and praline mousse, encased in chocolate. Tea of all types is on the menu but for a real treat try Bobbi's punchy party cocktail - tequila blanco, lemon and lime, sweetened with gingerbread liqueur and soda. Everyone who has the tea is also invited to arrange a complimentary makeup lesson at the Bobbi Brown Covent Garden studio around the corner. Try out the ultra glamorous limited edition Vintage Red for Balthazar lip colour, developed especially for the occasion, and you'll feel like a 1940s pin up.
 About BalthazarFifteen years on from the launch of his New York Parisian-style brasserie Keith McNally returned home with a London branch of Balthazar, sharing the old Theatre Museum with the London Film Museum. McNally is an English ex-pat who has built an empire of stylish brasseries in New York - Minetta Tavern, Pastis, and Balthazar among them - which appeal to locals, A-list celebrities and tourists alike. More about Balthazar

Europa Culinair

What is it? Is Europe in a nutshell, all the good things regarding the local food and drinks.
While you enjoy all the delicious drinks and bites, you will be informed about the traditions and their food-culture.
Enjoy the most delicious food and drinks, from olive oil from Crete till Hungarian Goulash, taste and try it all on the spot.
And what about this, the prices are typical Dutch; from only €2,50 up till € 5,00 a bite!

Opening Night – Thursday, 17 March 2016 (18.00hrs – 24.00hrs)
Public Days – Friday 18 March to Sunday 20 March 2016

Activities

• Food experiences
• Discover food paring
• How to make the perfect cup of coffee
• Meet and greet with the European chefs
• Good music
• Tastings
• Europe’s vegetable garden

http://europaculinair.eu/what-is-europa-culinair/?lang=en

Recipe

Spaghetti alla Siciliana

Ingredients

• 6 tablespoons extra virgin olive oil
• 3 anchovy fillets , from sustainable sources
• 1 clove of garlic
• 1 fresh red chilli
• 2 medium ripe tomatoes
• 320 g dried spaghetti
• Parmesan cheese , to serve
• TOPPING
• 4 tablespoons fine breadcrumbs
• 6 sprigs of fresh parsley
• 2 tablespoons pine nuts

Method
To make the sauce, heat the oil in a frying pan over a medium heat, add the anchovies and allow to melt.

Bash the garlic clove, keeping the skin on. Finely chop the chilli, then add to the pan. Fry for 2 minutes, or until coloured.

Roughly chop and add the tomatoes. Simmer over a low heat for 10 to 12 minutes, or until the sauce is thick. Season with a pinch of black pepper. 

To make the topping, toast the breadcrumbs in a dry frying pan, then tip into a food processor.

Roughly chop and add the parsley leaves, then blitz well with the pine nuts, or chop it all very finely with a knife. Set aside. 

Cook the pasta until it’s just al dente. 

Drain, reserving 2 to 3 tablespoons of the water, then tip the pasta into the sauce. Toss well to coat, adding a little of the cooking water to loosen it, if needs be. 

Serve the pasta in bowls, sprinkled with a generous helping of the topping mixture and a grating of Parmesan.