Old Amsterdam Food Tour Dinner

14-11-2014

The Old Amsterdam Food Tour and restaurant MOES organize the ‘Golden Age Dinner’ with Marleen Willebrands on Sunday 23 November. A meal will be cooked at the basement of an old storehouse from 1646 according to original 17th century recipes. Because the dinner was served in the afternoon back then, the dinner will be served from 14.00-18.00 o’clock.

Stories from the Golden age

Between the courses stories are told about eating habits, table manners and the availability of food in the city back then. Culinary historicist and publicist Marleen Willebrands retrieved the recipes and will explain the background of old eating habits. Students of the department of old music from the conservatory will play music from that era.
Guests can enjoy oysters on entry, a Rillette appetizer of crab, Tersey with smelt, sweet chicken pie, salad with parsnips, Blancmange & roggebroodijs* *(Roggebroodijs is a rye bread ice cream – ever had rye bread ice cream before?!) and Hippocras with dragees.

Old Amsterdam habits

Because of old habits only a spoon will be provided, please bring your own knife. The stories will be in Dutch; however, the food, wine drinks and experience speak a universal language for all to enjoy.
Location: MOES, Prins Hendrikkade 142-sous
Date & time: Sunday 23 November 14.00-18.00 o’clock.

Map allergens via Ingredient Information Netherlands

13-11-2014

Within exactly one month, every food provider in Europe is obliged to be able to tell his customers or guests which allergens are processed into a dish or product. It’s a complicated matter and time consuming to have to determine this yourself. Ingredient Information Netherlands supports.

The solution

Ingredients Information Netherlands (IIN) connects the allergens, but also the nutritional values and the E-numbers, to the products you use. Based on this information they give an insight in which allergens, nutritional values and E-numbers that are processed in your dishes. IIN provides you with the solution for the provision of allergen information within your organization; it does this for large or small restaurants, hotels and catering companies.

This is how IIN works

The philosophy behind the IIN software; ‘being transparent in a simple way about all the allergens in food’. The software design is based on your menus, recipes and the products involved and thus provides a custom made ingredients-information package. In addition to allergens you can also gain direct insight into the nutritional values (required by law in 2016) and the E-numbers. In short IIN makes the link between the information provided by your suppliers’ raw material specifications and your own recipes in one database. Through your own ‘My IIN’ you have a quick insight in which allergens the products contain in both your dish and menu. You can print the results and process in a separate allergen menu, display the information on a tablet or smartphone, or even mail it to your guests.

100% custom made

So no sheets of paper, but a web based solution. That means you have access to the information via a PC, tablet or smartphone. The system saves time, you meet the legal requirements, you can receive guests who suffer from food allergies and you create added value for nutrition-conscious guests. Check out the website of IIN, it’s possible to experience the capabilities of Ingredients Information Netherlands in a demo environment.

Gastronomixs goes international

8-10-2014

During this year’s Chefs®evolution, the international website Gastronomixs.com was launched. Gastronomixs is already familiar in the Netherlands and used by a lot of Dutch topchefs. Gastronomixs is an online platform filled with ideas, recipes and inspiration about food. It inspires chefs to create new dishes or to adapt existing recipes. This website contains all the classic cooking methods but also the latest techniques all ordened by ingredient or product. Gastronomixs.com is designed to simplify the culinary creative process! Watch their video for more information.

Roy Choi cooks with the Google Glass on

20-5-2014

The possibilities with the Google Glass are endless now Google also wants to strike the culinary world. The portable computer in the shape of glasses are not yet available in stores but are tested by several people, like Roy Choi. The Korean-American chef is the founder of the Korean taco food truck Kogi BBQ in Los Angeles. During the national holiday of Ireland ‘St. Patrick’s Day’, Google launched a promotional film of Roy Choi cooking a burrito with the Google Glass on. He is searching for the recipe, cooks the dish, calls his mother and his cooking is also filmed. The Google Glass is not only useful for a chef to find recipes and multitask but consumers literally get a look through the eyes of a chef cook like the video above shows.

Temporary tattoo with recipe

12-5-2014

Roll up your sleeves and put these tattoos on your forearm! Italian designers Marina Cinciripini and Sarah Richiuse came up with the new concept ‘I Tradizionali’: a temporary tattoo with a recipe. These labels with recipes can be pasted on the forearm and explain the recipe step-by-step. You will always have the recipe at hand. There are a few sets with different themes, each with four recipes, you can already order a set with recipes via the crowdfunding website Eppela.

Perfect Pairing with cognac and chocolate

12-5-2014

The refined taste of cognac and the rich aroma of chocolate makes a perfect combination. Cognac brand Hennessy and chocolate connoisseur Chocolaterie & Patisserie Tout made different combinations of cognac and chocolate: ‘Perfect Pairing’. The many types of chocolate and new cognac blends provide many surprising combinations. The ‘Perfect Pairing’ ranges of cocktails and desserts to a simple cup of coffee. Check out the recipes on the Facebook page of Hennessy.

Presentation tip asparagus

6-5-2014

At the moment we are at the climax of the asparagus season and it’s lovely to see all the creative recipes passing by. Last weekend I’ve challenged myself with the presentation of an asparagus dish and this is the result. ^Armand

Food pairing with cookies and cheese

15-4-2014

In November last year, we’ve written about food pairing by biscuit manufacturer Jules Destrooper. The Belgian cookie bakers have consulted cheese specialist Betty Koster from fromagerie L’Amuse to create new flavor combinations. One of the combinations she has created are the ‘Virtuoso Chocolate Cookies with goat cheese’. The recipe combines chocolate cookies with roasted peppers and goat cheese. We are huge fans of the open minded taste approach from our Belgian neighbors and will definitely try the recipes.

Chok – the chocolate kitchen

10-4-2014

Chök – the chocolate kitchen- located at las Ramblas in Barcelona is a chocolate delicacy shop and opened its doors in August 2013. A true paradise for the sweet tooth! The shop has a real ‘chök’ wall and a open kitchen where customers can taste during the production process. The star product ‘chök’ is a delicacy that comes in 30 flavors made according to a special recipe with less sugar, fat and frying time. It’s a healthier version of a donut. The shop also sells chocolate chips, macaroons, cupcakes and churros. Chök also organizes courses where chocolate plaus a key role, like ‘taller de tapas’ with recipes for salmon marinated in cocoa, making a ganache and a chocolate tortilla with mascarpone.

The rooster back on the plate

28-3-2014

Last weekend, I have been reading a Dutch Magazine ‘Bouillon‘ (spring 2014). Each time a delight to read all the independent and surprising stories with the food culture as theme. Since I recently read somewhere about fried rooster combs I found it very interesting to read (I’m sorry but in Dutch) the story about roosters. Late January Nel Schellekens of Dutch restaurant ‘De Gulle Waard‘ in Winterswijk has prepared a dinner in cooperation with barbecue champion Ralph de Kok, made with all kinds of goodies such as hay rooster, smoked rooster, butterflyd rooster, pâté  etc.  In this article is stated that about 40 million roosters be gassed annually on their first day of life, in the Netherlands only. On the website, the comeback of the rooster (Sorry Dutch only), you’ll find recipes and more background information. They started the website in the hope that less roosters will be killed. I guess I will put a rooster on the menu with Easter. Good to see that there are more and more initiatives to bring ‘forgotten animals’ on the plate. Last week we posted an article about the meat of young goats and the goose isn’t forgotten either. ^ Marjolein