Tuesday, 6 December 2011

Smørrebrød at Kanal Cafeen

Following my dad's suggestion, I took this afternoon to taste something from the danish culture, the famous Smørrebrød.
The Smørrebrød is basically a open faced sandwich, with 1 slice of bread and thousands of different toppings.
After researching for a while on the internet, found a couple of websites suggesting places to go, nice local restaurants and stuff like that.
I chose the Kanal Cafeen which was the closest to my hotel. Wonderful choice. Got there, the place was full, and also fully booked for lunch. Luckily I got a place. The menu had easily over 20 options of Smørrebrød. Really hard to chose as all of them seemed very interesting.
After a couple minutes of thinking, I decided to go to something I found very interesting and never tasted before.
It was the Lamb Belly rolled with spices and cured in the rye bread. The lamb was great and really similar to the Italian Porchetta I would say.
Well enough talking, I also took 2 pictures, hope you guys enjoy.

Thursday, 1 December 2011

Noma - Week 2 and 3

The days are going so fast. And its already week 3, and 1 more to go only.
Luckily this week I got to see more the dishes, plate them up, and feel the sensation of how is to work in the best restaurant of the world.
I mean, everything here is done with so much care, with so much work put in, which makes me have no doubts on why this is the best restaurant of the world.
Not only work, but what else makes this restaurant unique is a thing called " Saturday Night Projects" where the stagiers and chefs make a dish and everyone gives a try and tell opinions, likes and dislikes. It`s a true learning night. You get to see food from everywhere in the world, different techniques, ingredients, colours, tastes, presentations.

The dishes are wonderful. Unfortunately I dont remember what they really are, since that day i wasnt feeling very great, though I stayed to see all the brilliant work from my work friends.

Monday, 21 November 2011

Noma Stage - Week 1

I`m not here to post any recipes or anything like that today. Im just here to make a diary of my experiences as a stagier at Noma.
The 1st week gone so fast, it`s even hard to describe all that happened.
The restaurant enviroment is so friendly and it is surely a really nice place to be. I`m learning so much, and seeing so many new stuff that really makes me like every single second I spend there.
For the first 5 days I`ve been here, i got to see all the production part of the kitchen, helping with the mise-en-place and doing some dishing up.
Despit the really long hours, I`m having such a great fun, always talking about cooking and techniques either with the chefs or the other stagiers.
Tomorrow, a new week of work will start. Hopefull I will get to see and do different stuff.

Thursday, 8 September 2011

Brazilian independence day meal

Yesterday, 7th of september was brazilian independence day, so I decided to do a little cooking to my family. The meal was prety simple, nothing really hard to cook. Just plain ingredients, fresh and good tasting.
For starters we had sautee scallops with garlic and basil butter.

Then we moved to the main course. A wonderful lobster tail, with Casarecce pasta in rosé champagne and onions sauce.
I baked the lobster in medium heat oven, just added salt, pepper, parsley and olive oil. Nothing else.
Hope you guys like the pictures. If you have any suggestions to what I should be cooking next weekend, please do.

Thanks for visiting my blog.

Saturday, 26 March 2011

Deep fried egg yolk

Hello my friends. After a real long time I'm back to posting here what I've been doing the past few months. Unfortunately my awfull memmory makes me forget almost everytime to take pictures of what I've cooked.
Even tho, I still got a couple recipes with pictures up on my computer and I will upload them in upcoming days.
This photos are of a breaded and deep fried egg yolk. As you can see, the yolk is fried, with a crust on the outside, and still creamy inside, and tastes absolutely great.

If you guys get curious about the recipe, leave some comments so I post a how-to-do this on the next post.
THanks for reading.
Pedro R.