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Tunes & Cooks & Looks

Ears. Mouth. Eyes. All perfectly satisfied.
Jul 26 '12
Long time no talk, peeps from all over the world!
There’s a saying going something like the rarest things are most enjoyed. I would agree but with a disclaimer - my daily dose of brain food in the shape of great music, some cooking and new artists never lets me down.
So today, I’m finally back with three - 3!! absolutely delightful topics. That you would enjoi to the max anyway even if were posting daily. Hah.
The First musical topic is Jenova7. If you are in a mood for some chillingness tainted by jazzy sounds, this will be your perfect summer afternoon ally.
The Second culinary topic is the legendary Clafoutis. Traditionally with cherries, but more about that later on - just, it’s a fruity-perfect-for-summer dessert.
The Third artisitic topic is about lettering, and about Ms Jessica Hische in particular. I’ve been tripping on this form of art a lot lately, and she appears to be my favorite as of today.
So let’s get it rolling!
You’ll start your journey with us by turning your oven up to 180°C, and getting out of the kitchen because by this heat no one should stay close to an oven for too long.
On this ordinateur of yours, you’ll play “A Journey Through The Basement" by Jenova7 - a 1h22 break in your probably chaotic life. Immerse in those low BPM, jazzy tunes, relax, and if you are like me, pour yourself a glass of fresh white wine - maybe a Chardonnay. This will go quite lovely with the recipe about to come. And since you’re most likely gonna love the music… I might as well drop here the link to its albums on BandCamp. For future reference; you’ll thank me later :)
Now heads high soldiers, we have a dessert to bake!
.. ok it might be a bit over motivational since it truely is fast and easy to bake (and fatless!). And as much as I hate this word and its over usage in the food blogging landscape… it IS versatile!!
Let’s cut the suspense.
All you need for the base is the following: 3 eggs, 2 tablespoons of white flour (or one of flour and one of cornstarch [maïzena] if you have this around), 1 pinch of salt, 60g of sugar (I divided between white and muscovado), 1/4L milk.
Start by generously buttering a square normal cake pan, or a tart/quiche one (it will be a bit thiner yet still delicious. However it leaves space to double the dose or level it up by a half of the quantities).
Mix everything together except for the milk. Don’t mind the big lumps. Bring the milk to a boil, and mix it in fast with a hand mixer - that will get you rid of those lumps.
That’s it, your base i ready!
On to the most interesting part of it: the fruits and aroma!
I tried the following combinations and it was oh so good! 
- Apricots, and an open vanilla bean put to boil at the same time as the milk;
- Apricots and raspberries, with a little bag of Bourbon Vanilla sugar;
- Blueberries, with almond flavor;
- Note: The traditional one is with cherries! Haven’t tried it as those were the fruits I had on hand - and I honestly prefer to eat my cherries without any flavor pampering.
- Note 2: This is an extra simplistic fast version of the clafoutis. Some others call for egg whites in snow, two different rounds of baking, etc… I just love this one as it’s delicious as it is.
- Note 3: The only rule you should follow is covering the bottom of the pan in fruits as you’ll cover them with the above preparation. The more fruits the merrier!
And voilà! Fruits, preparation, oven for ~45 minutes! It should be tanned, and bubbly from the fruits. And there you have it. Your clafoutis.
Repeat and enjoi, klah-foo-teeh :D
Now, two tips about how to enjoi it:
- Tradition calls for eating it warm, maybe with a scoop of (vanilla?) ice cream (and whip cream? ih!), or just heavy cream.
- I personally love it best when it’s been in the fridge for a couple hours, and dusted with powdered sugar right before serving. Fresh, sweet and flavorful from the fruits, oh so light! I even tripled the recipe once to bake one big batch directly on the oven’s flat tray - it worked perfectly!!
And whether you want to do this while waiting for the baking or the refreshing part of the process, don’t miss out on Jessica Hische’s website. 
She specializes in lettering, fonts, illustrations of all sorts implied in the beauty of words. For a book & art (traditional and computer assisted) lover like me, this is just a perfect combination! One of her latest work was for Wes Anderson’s “Moonrise Kingdom”, designing the movie’s font. Imagine if she illustrated a recipe book dedicated to Broccolis or a Black Keys album - I think I would instantly freeze :))
But enough with the rambling.
I wish you a delightful, hopefully not to blazing hot summer day!
x

Long time no talk, peeps from all over the world!

There’s a saying going something like the rarest things are most enjoyed. I would agree but with a disclaimer - my daily dose of brain food in the shape of great music, some cooking and new artists never lets me down.

So today, I’m finally back with three - 3!! absolutely delightful topics. That you would enjoi to the max anyway even if were posting daily. Hah.

  1. The First musical topic is Jenova7. If you are in a mood for some chillingness tainted by jazzy sounds, this will be your perfect summer afternoon ally.
  2. The Second culinary topic is the legendary Clafoutis. Traditionally with cherries, but more about that later on - just, it’s a fruity-perfect-for-summer dessert.
  3. The Third artisitic topic is about lettering, and about Ms Jessica Hische in particular. I’ve been tripping on this form of art a lot lately, and she appears to be my favorite as of today.

So let’s get it rolling!

You’ll start your journey with us by turning your oven up to 180°C, and getting out of the kitchen because by this heat no one should stay close to an oven for too long.

On this ordinateur of yours, you’ll play “A Journey Through The Basement" by Jenova7 - a 1h22 break in your probably chaotic life. Immerse in those low BPM, jazzy tunes, relax, and if you are like me, pour yourself a glass of fresh white wine - maybe a Chardonnay. This will go quite lovely with the recipe about to come. And since you’re most likely gonna love the music… I might as well drop here the link to its albums on BandCamp. For future reference; you’ll thank me later :)

Now heads high soldiers, we have a dessert to bake!

.. ok it might be a bit over motivational since it truely is fast and easy to bake (and fatless!). And as much as I hate this word and its over usage in the food blogging landscape… it IS versatile!!

Let’s cut the suspense.

All you need for the base is the following: 3 eggs, 2 tablespoons of white flour (or one of flour and one of cornstarch [maïzena] if you have this around), 1 pinch of salt, 60g of sugar (I divided between white and muscovado), 1/4L milk.

Start by generously buttering a square normal cake pan, or a tart/quiche one (it will be a bit thiner yet still delicious. However it leaves space to double the dose or level it up by a half of the quantities).

Mix everything together except for the milk. Don’t mind the big lumps. Bring the milk to a boil, and mix it in fast with a hand mixer - that will get you rid of those lumps.

That’s it, your base i ready!

On to the most interesting part of it: the fruits and aroma!

I tried the following combinations and it was oh so good! 

- Apricots, and an open vanilla bean put to boil at the same time as the milk;

- Apricots and raspberries, with a little bag of Bourbon Vanilla sugar;

- Blueberries, with almond flavor;

- Note: The traditional one is with cherries! Haven’t tried it as those were the fruits I had on hand - and I honestly prefer to eat my cherries without any flavor pampering.

- Note 2: This is an extra simplistic fast version of the clafoutis. Some others call for egg whites in snow, two different rounds of baking, etc… I just love this one as it’s delicious as it is.

- Note 3: The only rule you should follow is covering the bottom of the pan in fruits as you’ll cover them with the above preparation. The more fruits the merrier!

And voilà! Fruits, preparation, oven for ~45 minutes! It should be tanned, and bubbly from the fruits. And there you have it. Your clafoutis.

Repeat and enjoi, klah-foo-teeh :D

Now, two tips about how to enjoi it:

- Tradition calls for eating it warm, maybe with a scoop of (vanilla?) ice cream (and whip cream? ih!), or just heavy cream.

- I personally love it best when it’s been in the fridge for a couple hours, and dusted with powdered sugar right before serving. Fresh, sweet and flavorful from the fruits, oh so light! I even tripled the recipe once to bake one big batch directly on the oven’s flat tray - it worked perfectly!!

And whether you want to do this while waiting for the baking or the refreshing part of the process, don’t miss out on Jessica Hische’s website

She specializes in lettering, fonts, illustrations of all sorts implied in the beauty of words. For a book & art (traditional and computer assisted) lover like me, this is just a perfect combination! One of her latest work was for Wes Anderson’s “Moonrise Kingdom”, designing the movie’s font. Imagine if she illustrated a recipe book dedicated to Broccolis or a Black Keys album - I think I would instantly freeze :))

But enough with the rambling.

I wish you a delightful, hopefully not to blazing hot summer day!

x

Jun 11 '12
Hey I’m on Facebook too!
Warning: contains posts from here + various randomness around the same theme: Satisfying eyes, mouth and ears.
Enjoi!

Hey I’m on Facebook too!

Warning: contains posts from here + various randomness around the same theme: Satisfying eyes, mouth and ears.

Enjoi!

Jun 8 '12
Mystical.
All in this post is mystical.
The band, C2C; the recipe, roasted garlic; the artist, Mr Yamashita. As well as my rant about foodie blogs at the end.
Let’s keep it short, because “Less is more”.
C2C, talentuous DJs, fuel for self-motivation and conquer-the-world feeling: start with Down the road and F.U.Y.A. Search for more as they have mix here and there on the interweb that are really worth checking out. Did I mention they’re French?… ;)
The roasted garlic recipe: grab a garlic head, yes, the entire head. Remove the extra useless layers of outter skin, keeping the head all together. Chop the top off, like on the above picture. Put each head in its comfy hole from the muffin tray (or like me, in a silicon individual muffin shape), drizzle with olive oil evenly spreading it with your fingers - that’s right, get dirty to deserve it. Cover it with aluminium, and bake at 200 degrees celsius for 30 - 35 min! It has to be mooshy and golden.
But that’s not the main interest of it… Now, go berserk. Spread it on a grilled cheese's cheese before grilling it, put a head (!) in mashed potatoes made with 1kg potatoes butter cream and milk, use it on all kind of bruschettas as a base… The great thing about it is that you get the flavour bomb of the garlic, without its hardcore-when-raw power - and maybe less of an atrocious breath after?
(Side note: I stand by my theory that if one eats important amount of garlic (try mujdei here in Romania <3 ), his dear other half should do the same to cancel the effect. Strategy maaan. Works.)
Just pure awesomeness.
As for the artist of the day, introducing Kumi Yamashita, and more particularly his photography work with lights and shadows. Simply check the third square above! Jeebus! Dude has talent! This section of his website depicts an original idea, very well researched and realized. And for once, it’s safe to try at home!
That said, if you have any musical / fooding / artsy suggestions, be my guests, I’m always open to new experiences *wink wink*
ps. I must say I’m proud for not having used the word “versatile” for the roasted garlic recipe. It is indeed apropriate to describe it, but F*CK ME foodie people stop brainsturbating over it. Comment also valid for Meyer lemon and Valhrona chocolate. It’s not because those brands are good at marketing among your little community that you should reflect the pain on your readers!

Mystical.

All in this post is mystical.

The band, C2C; the recipe, roasted garlic; the artist, Mr Yamashita. As well as my rant about foodie blogs at the end.

Let’s keep it short, because “Less is more”.

C2C, talentuous DJs, fuel for self-motivation and conquer-the-world feeling: start with Down the road and F.U.Y.A. Search for more as they have mix here and there on the interweb that are really worth checking out. Did I mention they’re French?… ;)

The roasted garlic recipe: grab a garlic head, yes, the entire head. Remove the extra useless layers of outter skin, keeping the head all together. Chop the top off, like on the above picture. Put each head in its comfy hole from the muffin tray (or like me, in a silicon individual muffin shape), drizzle with olive oil evenly spreading it with your fingers - that’s right, get dirty to deserve it. Cover it with aluminium, and bake at 200 degrees celsius for 30 - 35 min! It has to be mooshy and golden.

But that’s not the main interest of it… Now, go berserk. Spread it on a grilled cheese's cheese before grilling it, put a head (!) in mashed potatoes made with 1kg potatoes butter cream and milk, use it on all kind of bruschettas as a base… The great thing about it is that you get the flavour bomb of the garlic, without its hardcore-when-raw power - and maybe less of an atrocious breath after?

(Side note: I stand by my theory that if one eats important amount of garlic (try mujdei here in Romania <3 ), his dear other half should do the same to cancel the effect. Strategy maaan. Works.)

Just pure awesomeness.

As for the artist of the day, introducing Kumi Yamashita, and more particularly his photography work with lights and shadows. Simply check the third square above! Jeebus! Dude has talent! This section of his website depicts an original idea, very well researched and realized. And for once, it’s safe to try at home!

That said, if you have any musical / fooding / artsy suggestions, be my guests, I’m always open to new experiences *wink wink*

ps. I must say I’m proud for not having used the word “versatile” for the roasted garlic recipe. It is indeed apropriate to describe it, but F*CK ME foodie people stop brainsturbating over it. Comment also valid for Meyer lemon and Valhrona chocolate. It’s not because those brands are good at marketing among your little community that you should reflect the pain on your readers!

Jun 8 '12
IT&#8217;S SUMMER! IT&#8217;S DARN GOOD OL&#8217; SUMMER TIME!
Heat. To the point where it hurts. Mo-hee-toes. Beach for the luckiest. Longer days!!
And globally good mood!
So for those on that summer-light-fresh mood&#8230;
Today&#8217;s special!
- A sunny playlist from Cool Material (btw check it out and make sure you have a solid bank account before you fall for everything there);
- A strawberry mint serbet! No link here since it&#8217;s a family recipe! Oooooh
- The Feebles, a duet of graphic designers &#8220;comme on les aime&#8221;.
A couple disclaimers: Have a positive environment ready, ideally a sunny kitchen; tasteful strawberris; a good sound system and a drink-on-the-side cocktail, maybe a strawberry daiquiri to match the set!
Now you wanna start by playing Bonnaroo&#8217;s mixtape. Well not really a mixtape, but you get the point.
The serbet is &#8220;simple comme bonjour&#8221;, as we say back home: Prepare 500g of the tastiest strawberries you&#8217;ll find. Dissolve 80g sugar in 20cl boiling water and add 20 to 30 mint leaves to infuse in the mixture. Set aside til it&#8217;s as cool as Ryan Raynolds.
In the meantime, you can check The Feebls Blog - with a tagline such as &#8220;Design &amp; Happiness&#8221;, what&#8217;s not to love? This place makes you smile: they have pictures of events where people smile, they have designs that smile, they design skateboards - which tbh ressemble a smile when seen from the side, they even have a smiling self as Behance icon! But a picture is worth a 1000 words - just go check them out, they have nice music here and there too!
Back to our serber, take the strawberries and mix them well with the mint leaves from the preparation. Sift the mixture to remove the biggest chunks - or not, if you like chewing a bit on your ice cream! Mix with the syrup, and either you&#8217;re fancy pantsy and throw it all in an ice cream maker, or you go &#8220;a la roots&#8221; like I do: put it in another ice cream box (yeah shame that you have to indulge in industrial ice cream before making your own!) and pop that in the freezer, mixing it a couple times each half hour. One advice if you follow that technique, don&#8217;t expect eating it straight out of the freezer since it&#8217;ll be hard as stone - but as tasty.
Warning, taste buds explosion! I ate it with homemade Twix and Negrese (don&#8217;t be jealous) and artisanal whipped cream (bis) and THAT was an awesome conclusion to an early summer lunch.
So if you&#8217;re not at the beach right now, I&#8217;d dare say this is the best alternative you could find by a hot summer day at home!

IT’S SUMMER! IT’S DARN GOOD OL’ SUMMER TIME!

Heat. To the point where it hurts. Mo-hee-toes. Beach for the luckiest. Longer days!!

And globally good mood!

So for those on that summer-light-fresh mood…

Today’s special!

- A sunny playlist from Cool Material (btw check it out and make sure you have a solid bank account before you fall for everything there);

- A strawberry mint serbet! No link here since it’s a family recipe! Oooooh

- The Feebles, a duet of graphic designers “comme on les aime”.

A couple disclaimers: Have a positive environment ready, ideally a sunny kitchen; tasteful strawberris; a good sound system and a drink-on-the-side cocktail, maybe a strawberry daiquiri to match the set!

Now you wanna start by playing Bonnaroo’s mixtape. Well not really a mixtape, but you get the point.

The serbet is “simple comme bonjour”, as we say back home: Prepare 500g of the tastiest strawberries you’ll find. Dissolve 80g sugar in 20cl boiling water and add 20 to 30 mint leaves to infuse in the mixture. Set aside til it’s as cool as Ryan Raynolds.

In the meantime, you can check The Feebls Blog - with a tagline such as “Design & Happiness”, what’s not to love? This place makes you smile: they have pictures of events where people smile, they have designs that smile, they design skateboards - which tbh ressemble a smile when seen from the side, they even have a smiling self as Behance icon! But a picture is worth a 1000 words - just go check them out, they have nice music here and there too!

Back to our serber, take the strawberries and mix them well with the mint leaves from the preparation. Sift the mixture to remove the biggest chunks - or not, if you like chewing a bit on your ice cream! Mix with the syrup, and either you’re fancy pantsy and throw it all in an ice cream maker, or you go “a la roots” like I do: put it in another ice cream box (yeah shame that you have to indulge in industrial ice cream before making your own!) and pop that in the freezer, mixing it a couple times each half hour. One advice if you follow that technique, don’t expect eating it straight out of the freezer since it’ll be hard as stone - but as tasty.

Warning, taste buds explosion! I ate it with homemade Twix and Negrese (don’t be jealous) and artisanal whipped cream (bis) and THAT was an awesome conclusion to an early summer lunch.

So if you’re not at the beach right now, I’d dare say this is the best alternative you could find by a hot summer day at home!

Mar 15 '12
I&#8217;m gonna tell you why this post is fanfudgingtastic.
It has an awesome graphic designer making awesome music, McBess.
It has a recipe called Drunk Slutty Brownies.
It&#8217;s dripping bourbon, sex and illegal substances.
So now that I got you hooked, you&#8217;ll start by playing McBess&#8217; music - and don&#8217;t forget to notice that there are other albums of his on the right side of the page, once you&#8217;re done with this one. It&#8217;s rusty rock&#8217;n&#8217;roll, and I dig it almost as much as The Black Keys. And that ain&#8217;t some insignificant assertion. (The fact that he&#8217;s French has nothing to do with that.)
Now on to the recipe!!
How can a brownie be slutty?
It seems that a layer of brownie over a layer of cookie dough is enough for American people. But here sur le vieux continent, we know what we are talking about. So adapted from here &amp; here, I&#8217;ll introduce the Drunk Slutty Brownie: a Guinness brownie over a cookie dough layer, with goodies in between.
C&#8217;est parti mon kiki!
The cookie base
Fluff up 1/2 cup of butter, 1/2 cup of white sugar and 1/4 cup brown sugar with an electric mixer. Add 1 egg and 1 tsp vanilla extract. With a wooden spoon, fold in 1&#160;1/2 cup flour and 1 good pinch of both baking soda and salt. Don&#8217;t overmix that baby, but feed it 1 cup of dark choc chips. It&#8217;ll like that too.
Press it in a 9x13 inch cake mold, one layer.
Now is the time to get creative: the recipe calls for putting a layer of Oreos (20 of&#8217;em), but I&#8217;d go for some roughly crushed nuts, and maybe even some caramels. But it&#8217;s only because I like it natural, you can sinfully replace it by bits&#8217;n&#8217;pieces of Snickers. Just sayin&#8217;.
Anywaaaay!
Time to preheat your oven at 180°C and prepare the Guinness brownie layer. Stop drooling.
Nuke 230g dark-like-the-night chocolate with 80g butter in the microwave, and smooth that baby up. Set aside to cool. Fluff 4 large eggs with 1 cup sugar, then add the coooled choc prep. Lightly combine a 1 cup flour - 1 pinch of baking soda and 1 of salt combo into the choc mix. Finally, whisk in 1&#160;1/4 cup of Guinness liquid dark gold. Finish the can. Admire the batter. Taste it. Cry. Spread it over the previous preparation. Flatter yourself at how awesome you are and how much people with love you. And stop weeping.
Now put it in the oven for like ~40 minutes, the brownie part should be set.
Get it out, don&#8217;t touch it&#8217;s hot, wait till it&#8217;s completely cooled (you can leave it in the pan for that). 
Cut. Small pieces to share with a lot of friendly people would be nice :)
But &#8216;till then, grab a white russian.
Munch on your achievement while checking McBess&#8217; work.
See? Easy to have a perfect day!

I’m gonna tell you why this post is fanfudgingtastic.

It has an awesome graphic designer making awesome music, McBess.

It has a recipe called Drunk Slutty Brownies.

It’s dripping bourbon, sex and illegal substances.


So now that I got you hooked, you’ll start by playing McBess’ music - and don’t forget to notice that there are other albums of his on the right side of the page, once you’re done with this one. It’s rusty rock’n’roll, and I dig it almost as much as The Black Keys. And that ain’t some insignificant assertion. (The fact that he’s French has nothing to do with that.)

Now on to the recipe!!

How can a brownie be slutty?

It seems that a layer of brownie over a layer of cookie dough is enough for American people. But here sur le vieux continent, we know what we are talking about. So adapted from here & here, I’ll introduce the Drunk Slutty Brownie: a Guinness brownie over a cookie dough layer, with goodies in between.

C’est parti mon kiki!

The cookie base

Fluff up 1/2 cup of butter, 1/2 cup of white sugar and 1/4 cup brown sugar with an electric mixer. Add 1 egg and 1 tsp vanilla extract. With a wooden spoon, fold in 1 1/2 cup flour and 1 good pinch of both baking soda and salt. Don’t overmix that baby, but feed it 1 cup of dark choc chips. It’ll like that too.

Press it in a 9x13 inch cake mold, one layer.

Now is the time to get creative: the recipe calls for putting a layer of Oreos (20 of’em), but I’d go for some roughly crushed nuts, and maybe even some caramels. But it’s only because I like it natural, you can sinfully replace it by bits’n’pieces of Snickers. Just sayin’.

Anywaaaay!

Time to preheat your oven at 180°C and prepare the Guinness brownie layer. Stop drooling.

Nuke 230g dark-like-the-night chocolate with 80g butter in the microwave, and smooth that baby up. Set aside to cool. Fluff 4 large eggs with 1 cup sugar, then add the coooled choc prep. Lightly combine a 1 cup flour - 1 pinch of baking soda and 1 of salt combo into the choc mix. Finally, whisk in 1 1/4 cup of Guinness liquid dark gold. Finish the can. Admire the batter. Taste it. Cry. Spread it over the previous preparation. Flatter yourself at how awesome you are and how much people with love you. And stop weeping.

Now put it in the oven for like ~40 minutes, the brownie part should be set.

Get it out, don’t touch it’s hot, wait till it’s completely cooled (you can leave it in the pan for that). 

Cut. Small pieces to share with a lot of friendly people would be nice :)

But ‘till then, grab a white russian.

Munch on your achievement while checking McBess’ work.

See? Easy to have a perfect day!

Feb 16 '12
So I&#8217;m just back from Warsaw. Quick stop, work related, veeery little sleep, and food discovery - of course :D
I also conveniently received at the same time a Soundcloud mix from Robag Wruhme, one of my fav electro music dude out there. It&#8217;s very low beat, has that magical instant chill-you-out power. Bonus, he looks like a furry bear you&#8217;d want to hug till its tripes pop out in a rainbow fashion.
Anyway.
Let&#8217;s cook some Pierogi, &#8216;cause that was darn good, listening to Robag Wruhme&#8217;s 2005 mix!
Side note, both are neighbours since:
Pierogi - a boiled then fried sort&#8217;o dumpling, commonly stuffed with sauerkraut and mushrooms - is mainly Polish, with its own festival in Krakow;
Robag Wruhme is German and has a really cool beard. Voila.
So here&#8217;s how you proceed to get those yummy bites, that&#8217;d go perfectly alongside a beef soup imo:
Prepare a soft and pliant (NOT sticky!!) dumpling dough by kneading 2 cups flour, 1 large egg, 2 TBSP sour cream, salt and up to 1/2 cup of water - that&#8217;s up to your expertise! Once done, wrap the dough in plastic and forget it until you&#8217;re done with the filling. (Conveniently enough, you can make it a day ahead and keep it in the fridge.)
For the filling, it&#8217;s not complicated either: chop finely 1/2 of a small onion and soften it in a frying pan with 1 TBSP butter, like 5 min. Add 4 to 6 finely chopped, rehydrated in warm water, dry mushrooms (I&#8217;d go for 1/3 shiitake, 1/3 morilles, 1/3 black mushrooms, but hey up to you - the ones I tried there were black, non button-type), keep cooking 1 min, and finally add 1&#160;14oz can sauerkraut, drained and rinsed. If you like mushrooms, add some of the soaking water. Cook till there ain&#8217;t no more of that water there, then pepper to your taste. Careful, sauerkraut is already salty. Cool the mixture completely before preparing the Pierogi.
Now the assembling! Think, filled pasta rather than dumpling!
Roll out the dough on a floured surface, very thinly. Less-than-half-a-tortilla thinly. Make sure it&#8217;ll hold the filling though, it&#8217;s not parchment paper!
Cut out dough circles with a glass, put 1 tsp of the filling in it, wet the edges and fold in half removing as much air as possible. Seal it with a fork by crimping the edges.
Now my favorite part, the cooking :)
Bring salted water to a boil, throw a couple of them in, and count 30 sec from the moment they come to the surface - and remove them from the water.
Either go for it that way, it will be dumpling-ish; or it&#8217;s tastier if you fry them in a bit of butter on both side, and serve them with sour cream. Because everything is better with sour cream. Hell, go nuts and add some sauteed onions and crumbled bacon! Go wild! It&#8217;s winter, comfy food season!
Abe &#8220;Bowie&#8221; Lincoln approves ;) 

So I’m just back from Warsaw. Quick stop, work related, veeery little sleep, and food discovery - of course :D

I also conveniently received at the same time a Soundcloud mix from Robag Wruhme, one of my fav electro music dude out there. It’s very low beat, has that magical instant chill-you-out power. Bonus, he looks like a furry bear you’d want to hug till its tripes pop out in a rainbow fashion.

Anyway.

Let’s cook some Pierogi, ‘cause that was darn good, listening to Robag Wruhme’s 2005 mix!

Side note, both are neighbours since:

  • Pierogi - a boiled then fried sort’o dumpling, commonly stuffed with sauerkraut and mushrooms - is mainly Polish, with its own festival in Krakow;
  • Robag Wruhme is German and has a really cool beard. Voila.

So here’s how you proceed to get those yummy bites, that’d go perfectly alongside a beef soup imo:

Prepare a soft and pliant (NOT sticky!!) dumpling dough by kneading 2 cups flour, 1 large egg, 2 TBSP sour cream, salt and up to 1/2 cup of water - that’s up to your expertise! Once done, wrap the dough in plastic and forget it until you’re done with the filling. (Conveniently enough, you can make it a day ahead and keep it in the fridge.)

For the filling, it’s not complicated either: chop finely 1/2 of a small onion and soften it in a frying pan with 1 TBSP butter, like 5 min. Add 4 to 6 finely chopped, rehydrated in warm water, dry mushrooms (I’d go for 1/3 shiitake, 1/3 morilles, 1/3 black mushrooms, but hey up to you - the ones I tried there were black, non button-type), keep cooking 1 min, and finally add 1 14oz can sauerkraut, drained and rinsed. If you like mushrooms, add some of the soaking water. Cook till there ain’t no more of that water there, then pepper to your taste. Careful, sauerkraut is already salty. Cool the mixture completely before preparing the Pierogi.

Now the assembling! Think, filled pasta rather than dumpling!

Roll out the dough on a floured surface, very thinly. Less-than-half-a-tortilla thinly. Make sure it’ll hold the filling though, it’s not parchment paper!

Cut out dough circles with a glass, put 1 tsp of the filling in it, wet the edges and fold in half removing as much air as possible. Seal it with a fork by crimping the edges.

Now my favorite part, the cooking :)

Bring salted water to a boil, throw a couple of them in, and count 30 sec from the moment they come to the surface - and remove them from the water.

Either go for it that way, it will be dumpling-ish; or it’s tastier if you fry them in a bit of butter on both side, and serve them with sour cream. Because everything is better with sour cream. Hell, go nuts and add some sauteed onions and crumbled bacon! Go wild! It’s winter, comfy food season!

Abe “Bowie” Lincoln approves ;) 

Feb 13 '12
Today is a triptique:
Fresh music, secrets to the best cookies ever, and brillsome (contraction of brilliant and awesome) film photography.
It goes like that:
Yellow Ostrich and its &#8221;The Mistress&#8221; album will get you ready to either change the world, or prepare those&#8230;
perfect chocolate chip cookies (and believe me I&#8217;ve tried a crapload of recipes!) to be enjoied while browsing&#8230;
Planet34, a brillsome tumblr of a traveling Bucharest dude shooting films, showing you his world through his lense(s).
Yellow Ostrich is a guy from Wisconsin, rulling the indie music world from his room in NYC. WAIT! Don&#8217;t run! I know you saw &#8220;indie&#8221; and thought &#8220;eh screw it not that hipster hippie Portland, Oregon flower in the barrel crap again.&#8221;
I understand. Because I react the same way too. Even if there are some good stuff among them. Well, he is one of them :) So might as well give it a try! And for further reference, if you are French or French literate, Les Inrocks wrote about him.
As for the cookies, well you bake cookies and you BAKE heaven with choc chips. It&#8217;s not all about the ingredients, so follow these quick instructions to become the cookie queen (or king). Nothing less. Oh and this recipe makes a LOT of them, so feel free to divide it easily by 2.
In one bowl, sift 2&#160;2/3 cups flour and 1 teaspoon of baking powder, baking soda and salt.
In another, fluff up with an electric mixer 1 cup unsalted butter, 1 cup white sugar and 1 cup brown sugar. It has to be super fluffy, pale yellow pillow ish. Throw in 2 eggs one by one and 2 teaspoon vanilla aroma and mix well.
Now you wanna unite in love and peace the contents of both bowls with a wooden spoon/spatula, not overmixing! That&#8217;s the first secret :)
Regular filling would be incorporating 2 cups choc chips or chunks and 1 cup walnuts, but really it&#8217;s up to your taste. I like very dark choc chunks and toasted crushed hazelnuts.
And here comes the step that really - really makes a difference: wrap the dough in plastic and leave it in the fridge for 24 hours (up to 36). You can try some of it before obviously! Oh ok you already have your fingers scraping the spoon and bowl ok&#8230;
When ready for the ultimate experience - pregheat oven to 180°C, lightly sprinkle fleur de sel on the baking sheet (trust me), and set your cookie dough balls 2&#8221; apart. If you&#8217;re going for the standard ~1 inch ball, it&#8217;s roughly 10 minutes cooking time. But really, start checking after 8 min until edges are lightly brown if you like&#8217;m to stay chewy, otherwise golden brown is fine for both chewy and crispy.
After, standard procedure, cool a bit and transfer to rack to cool completely. And don&#8217;t forget those choc chips are one hell of a burning ball on your tongue when you taste&#8217;m fresh out of the oven!
So that&#8217;s it! You&#8217;re set! You&#8217;vre made it to the Pantheon of the cookie bakerz! You&#8217;re chilled thanks to the Yellow Ostrich from WI!
Now munch on them with a glass of milk while checking those pictures I was mentioning above.
And smile.

Today is a triptique:

Fresh music, secrets to the best cookies ever, and brillsome (contraction of brilliant and awesome) film photography.

It goes like that:

Yellow Ostrich is a guy from Wisconsin, rulling the indie music world from his room in NYC. WAIT! Don’t run! I know you saw “indie” and thought “eh screw it not that hipster hippie Portland, Oregon flower in the barrel crap again.”

I understand. Because I react the same way too. Even if there are some good stuff among them. Well, he is one of them :) So might as well give it a try! And for further reference, if you are French or French literate, Les Inrocks wrote about him.

As for the cookies, well you bake cookies and you BAKE heaven with choc chips. It’s not all about the ingredients, so follow these quick instructions to become the cookie queen (or king). Nothing less. Oh and this recipe makes a LOT of them, so feel free to divide it easily by 2.

  1. In one bowl, sift 2 2/3 cups flour and 1 teaspoon of baking powder, baking soda and salt.
  2. In another, fluff up with an electric mixer 1 cup unsalted butter, 1 cup white sugar and 1 cup brown sugar. It has to be super fluffy, pale yellow pillow ish. Throw in 2 eggs one by one and 2 teaspoon vanilla aroma and mix well.
  3. Now you wanna unite in love and peace the contents of both bowls with a wooden spoon/spatula, not overmixing! That’s the first secret :)
  4. Regular filling would be incorporating 2 cups choc chips or chunks and 1 cup walnuts, but really it’s up to your taste. I like very dark choc chunks and toasted crushed hazelnuts.
  5. And here comes the step that really - really makes a difference: wrap the dough in plastic and leave it in the fridge for 24 hours (up to 36). You can try some of it before obviously! Oh ok you already have your fingers scraping the spoon and bowl ok…
  6. When ready for the ultimate experience - pregheat oven to 180°C, lightly sprinkle fleur de sel on the baking sheet (trust me), and set your cookie dough balls 2” apart. If you’re going for the standard ~1 inch ball, it’s roughly 10 minutes cooking time. But really, start checking after 8 min until edges are lightly brown if you like’m to stay chewy, otherwise golden brown is fine for both chewy and crispy.
  7. After, standard procedure, cool a bit and transfer to rack to cool completely. And don’t forget those choc chips are one hell of a burning ball on your tongue when you taste’m fresh out of the oven!

So that’s it! You’re set! You’vre made it to the Pantheon of the cookie bakerz! You’re chilled thanks to the Yellow Ostrich from WI!

Now munch on them with a glass of milk while checking those pictures I was mentioning above.

And smile.

Feb 9 '12
Burgers.
I&#8217;ll make burgers.
B*tches like burgers.
Ok please excuse my &#8220;langage fleuri&#8221;, but that&#8217;s what this recipe inspired me.
Everyone likes burgers!
Unfortunately here beef ain&#8217;t at my taste for burgers, I won&#8217;t bother explaining why, but fact. That&#8217;s why this recipe appeared that sexay and rude words inspiring :)
Today, courtesy of Erin knowing her sh*t about burgers (and cookies), I&#8217;m bringing you Greek Inspired Turkey Burgers, fueled by that weirdo Flying Lotus and his &#8220;Zodiac Shit&#8221;. Emphasize on Weirdo.
While listening on your MP3 player to the great nephew of Alice Coltrane - his latest album being Cosmogramma, deliciously tripping and for the electro-savvy - you&#8217;ll go shopping for some turkey, tzatziki, white&#8217;n&#8217;red onions, mushrooms, spinach, feta cheese, cucumber, lemon, red pepper and tomatoes. The rest you should already have at home. Oh and 6 good breads too, like, bun shaped. Better for burgers.
What&#8217;s cool about this recipe is that it&#8217;s pleasure, freshness, healthy, in a hot damn burger! I adapted it a bit to my tastes, so feel free to follow the original one! Anywho - let&#8217;s get started :)
Slice thinly 1/3 of a cucumber, removing seeds, with one firm tomato (seedless too), some thinly sliced red and white onions, 1/4 red peper (I&#8217;d actually go for &#8220;ardei gras&#8221; living in Romania), toss lemon juice salt and pepper to taste and set aside in the fridge.
Now you&#8217;ll prepare the patties, makes 6:
Put a bit of butter and good olive oil in a pan to melt, and toss in 1/4 choppped red peper, 1/2 chopped red onion, 2 chopped garlic cloves and melt for 5 min. Set aside.
Grab 10oz (I see it as 1 firmly packed cup?) spinach well dried up, the equivalent in chopped mushrooms, and mix it with the onion stuff from above.
Now final part, add a good 500+grams of chopped turkey and some ~100g crumbled feta to the lot. She says to throw in some grill seasoning, I&#8217;d replace it with a great bunch of fresh parsley roughly chopped. Or coriander. I&#8217;d die for coriander.
Form 6 balls, flatten&#8217; em up, grill them on a medium pan. White meat cooks slowly and is gross undercooked, so be sure to check your patties in the middle, no juice must come out when you stab&#8217;em :)
And the final glory - toast buns, tsatziki, patty with salt&#8217;n&#8217;pepper, salad, top bun.
Et voilà! &lt;3

Burgers.

I’ll make burgers.

B*tches like burgers.

Ok please excuse my “langage fleuri”, but that’s what this recipe inspired me.

Everyone likes burgers!

Unfortunately here beef ain’t at my taste for burgers, I won’t bother explaining why, but fact. That’s why this recipe appeared that sexay and rude words inspiring :)

Today, courtesy of Erin knowing her sh*t about burgers (and cookies), I’m bringing you Greek Inspired Turkey Burgers, fueled by that weirdo Flying Lotus and his “Zodiac Shit”. Emphasize on Weirdo.

While listening on your MP3 player to the great nephew of Alice Coltrane - his latest album being Cosmogramma, deliciously tripping and for the electro-savvy - you’ll go shopping for some turkey, tzatziki, white’n’red onions, mushrooms, spinach, feta cheese, cucumber, lemon, red pepper and tomatoes. The rest you should already have at home. Oh and 6 good breads too, like, bun shaped. Better for burgers.

What’s cool about this recipe is that it’s pleasure, freshness, healthy, in a hot damn burger! I adapted it a bit to my tastes, so feel free to follow the original one! Anywho - let’s get started :)

Slice thinly 1/3 of a cucumber, removing seeds, with one firm tomato (seedless too), some thinly sliced red and white onions, 1/4 red peper (I’d actually go for “ardei gras” living in Romania), toss lemon juice salt and pepper to taste and set aside in the fridge.

Now you’ll prepare the patties, makes 6:

Put a bit of butter and good olive oil in a pan to melt, and toss in 1/4 choppped red peper, 1/2 chopped red onion, 2 chopped garlic cloves and melt for 5 min. Set aside.

Grab 10oz (I see it as 1 firmly packed cup?) spinach well dried up, the equivalent in chopped mushrooms, and mix it with the onion stuff from above.

Now final part, add a good 500+grams of chopped turkey and some ~100g crumbled feta to the lot. She says to throw in some grill seasoning, I’d replace it with a great bunch of fresh parsley roughly chopped. Or coriander. I’d die for coriander.

Form 6 balls, flatten’ em up, grill them on a medium pan. White meat cooks slowly and is gross undercooked, so be sure to check your patties in the middle, no juice must come out when you stab’em :)

And the final glory - toast buns, tsatziki, patty with salt’n’pepper, salad, top bun.

Et voilà! <3

Feb 8 '12
O hai there!
How about a hint of chilling tune to prepare some PILLOW cheesecake? Don&#8217;t lie to yourself. You&#8217;re already ears-and-mouth drooling.
The tune is Dj Marrrtin feat. Dj Atom's &#8220;Song For Elia&#8221;. This one&#8217;s dreamy-ish, with a music video mood &#8220;à la&#8221; Dionysos. 
"Return Of Dirty Dezer" album by Marrrtin is good to put in the background while you&#8217;re chillaxing making this recipe at home, and enjoying a glass of wine or a cold beer. Or both. It&#8217;s petites voix &amp; relax.
(DJ Atom, on his side, is part of C2C &lt;3 ).
Not much to add! if I&#8217;m sharing, it&#8217;s because it stood out from the crowd :]
The recipe&#8230; Well the recipe for No crust pillow cheesecake with salted caramel sauce has a couple of uber positive stuff:
It&#8217;s cheesecake. No, no it&#8217;s PILLOW cheesecake. Darn that&#8217;s a sexy name all the way for a recipe.
It&#8217;s SALTED caramel sauce recipe too.
It&#8217;s crust-less, which let&#8217;s face it, means less calories - and you can always add a mix of 200g crushed speculoos with 45g melted butter as a crust if you want extra pleasure.
I just chose it for the cheesecake part that&#8217;s so far the best combo of essential ingredients and tricks for awesomeness, yet simplified to the max!! And it&#8217;s thin.
So for that one part that interested me, I adapted it to make it lighter and less sweet (american tastes are too sweet for me) and it goes like this:
Preheat oven at 150°C, grease quiche mold.
Mix during almost the entire track 450g light cream cheese (that&#8217;s 2 packs) with 100g butter, 80g heavy cream or 10% greek yoghurt, 100g sugar + 2 bags of great quality vanilla sugar (you know, the ones with the seeds in it), 30g Maizena / corn starch and the zest of one lemon.
Then for the rest of the track and even a bit longer, you&#8217;ll add 4 egg yolks one by one (keep the whites!) until you just can&#8217;t stand it anymore and want to taste the prep. It&#8217;s indeed a great excuse to dip your finger - sorry, a clean spoon - in the mix to see if you want to add some more sugar to it!
Stiff up those egg whites with a pinch of salt, ultimate test being turning the pot upside down with everything staying in it. Dangerous, but efficient! Then gently fold it in the previous preparation.
With love.
And a wooden spatula.
You&#8217;ll now want to pour it in the mold, tap it on the counter a bit for the air bubbles to escape, and put it in the center rack of the oven. 
And here&#8217;s a little secret tip, the kind that makes you feel above the average-amateur-baker: place a recipient or any other cake mold filled with water on the lower rack.
Now you let the baby in there for roughly 1h, till edges are brownish and centre wobbly when you place full power dubstep track on epic amps next to it. At this point, you turn the oven off, open the door a bit, let it in there one extra hour, then chill in the fridge overnight with plastic film on it.
It would be a fast recipe if it wasn&#8217;t for the waiting time! But believe me. I&#8217;m really impatient when it comes to cooking (and shopping), yet screw it I&#8217;ll wait all the time needed to get to taste such awesomeness.
Go ahead, it&#8217;s wednesday, shop today, bake tomorrow and it&#8217;s pleasure for two for the week-end!
And remember - as my grandma says, "As long as your products are good, your cooking will be too." Don&#8217;t be cheap, buy real butter and tasty vanilla :)

O hai there!

How about a hint of chilling tune to prepare some PILLOW cheesecake? Don’t lie to yourself. You’re already ears-and-mouth drooling.

The tune is Dj Marrrtin feat. Dj Atom's “Song For Elia”. This one’s dreamy-ish, with a music video mood “à la” Dionysos. 

"Return Of Dirty Dezer" album by Marrrtin is good to put in the background while you’re chillaxing making this recipe at home, and enjoying a glass of wine or a cold beer. Or both. It’s petites voix & relax.

(DJ Atom, on his side, is part of C2C <3 ).

Not much to add! if I’m sharing, it’s because it stood out from the crowd :]

The recipe… Well the recipe for No crust pillow cheesecake with salted caramel sauce has a couple of uber positive stuff:

  1. It’s cheesecake. No, no it’s PILLOW cheesecake. Darn that’s a sexy name all the way for a recipe.
  2. It’s SALTED caramel sauce recipe too.
  3. It’s crust-less, which let’s face it, means less calories - and you can always add a mix of 200g crushed speculoos with 45g melted butter as a crust if you want extra pleasure.
  4. I just chose it for the cheesecake part that’s so far the best combo of essential ingredients and tricks for awesomeness, yet simplified to the max!! And it’s thin.

So for that one part that interested me, I adapted it to make it lighter and less sweet (american tastes are too sweet for me) and it goes like this:

Preheat oven at 150°C, grease quiche mold.

Mix during almost the entire track 450g light cream cheese (that’s 2 packs) with 100g butter, 80g heavy cream or 10% greek yoghurt, 100g sugar + 2 bags of great quality vanilla sugar (you know, the ones with the seeds in it), 30g Maizena / corn starch and the zest of one lemon.

Then for the rest of the track and even a bit longer, you’ll add 4 egg yolks one by one (keep the whites!) until you just can’t stand it anymore and want to taste the prep. It’s indeed a great excuse to dip your finger - sorry, a clean spoon - in the mix to see if you want to add some more sugar to it!

Stiff up those egg whites with a pinch of salt, ultimate test being turning the pot upside down with everything staying in it. Dangerous, but efficient! Then gently fold it in the previous preparation.

With love.

And a wooden spatula.

You’ll now want to pour it in the mold, tap it on the counter a bit for the air bubbles to escape, and put it in the center rack of the oven. 

And here’s a little secret tip, the kind that makes you feel above the average-amateur-baker: place a recipient or any other cake mold filled with water on the lower rack.

Now you let the baby in there for roughly 1h, till edges are brownish and centre wobbly when you place full power dubstep track on epic amps next to it. At this point, you turn the oven off, open the door a bit, let it in there one extra hour, then chill in the fridge overnight with plastic film on it.

It would be a fast recipe if it wasn’t for the waiting time! But believe me. I’m really impatient when it comes to cooking (and shopping), yet screw it I’ll wait all the time needed to get to taste such awesomeness.

Go ahead, it’s wednesday, shop today, bake tomorrow and it’s pleasure for two for the week-end!

And remember - as my grandma says, "As long as your products are good, your cooking will be too." Don’t be cheap, buy real butter and tasty vanilla :)

Feb 7 '12
Today, you will listen to Tom Waits' &#8220;Gun Street Girl" making Nutella Type Choc Hazelnut spread.
The reasons why you want to prepare this beauty in a jar are:
It&#8217;s healthier
It&#8217;s easy &amp; fast
Epic showing off time.
For the quick version of the recipe:
Process 125g of hazelnuts with 2 large or 3 small ripe bananas. Taste it, because just like that it&#8217;s awesome. Refrain from finishing it. Add 1/4 cup cocoa mixed with 2 tbsp boiling water. Put in jar. Store in fridge. Binge like a kid. At night when everyone&#8217;s sleeping, but it can be nice sharing it too.
Tom Waits, on his side, has nothing to prove about his genious.
But if you want a visual proof of his awesomeness listen to this gem feat. Kool Keith, or watch this (by Jim Jarmusch, blues spirit concentrate) and that (by Terry Gilliam - that&#8217;s right, the Monty Python dude).
Bonap&#8217;, enjoi!

Today, you will listen to Tom Waits' “Gun Street Girl" making Nutella Type Choc Hazelnut spread.

The reasons why you want to prepare this beauty in a jar are:

  1. It’s healthier
  2. It’s easy & fast
  3. Epic showing off time.

For the quick version of the recipe:

Process 125g of hazelnuts with 2 large or 3 small ripe bananas. Taste it, because just like that it’s awesome. Refrain from finishing it. Add 1/4 cup cocoa mixed with 2 tbsp boiling water. Put in jar. Store in fridge. Binge like a kid. At night when everyone’s sleeping, but it can be nice sharing it too.

Tom Waits, on his side, has nothing to prove about his genious.

But if you want a visual proof of his awesomeness listen to this gem feat. Kool Keith, or watch this (by Jim Jarmusch, blues spirit concentrate) and that (by Terry Gilliam - that’s right, the Monty Python dude).

Bonap’, enjoi!