December 2012 Archives

Chocolate salami

italy
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smchocsalami0001.jpgBy all means substitute different fruits, nuts and cookies according to taste or what you have in the cupboard!

Brioche pudding

california
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smbriochepudding0004.jpg

An indulgent version of regular bread and butter pudding.  Instead of brioche you could use stollen, panettone or any other enriched bread.

This can be made ahead, even the day before, and then baked in time to serve.  Cold leftovers can be sliced thickly, fried in butter on each side and served with poached fruits and cream.  Yum.

This recipe is adapted from that used at the fantastic Tartine bakery in San Francisco, where I used to live.

Secret Kitchen menu, 15th December 2012

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the raw, the cooked and the rotten

Dessert wine
Rabbit rillettes with pickled orange

Hot-smoked salmon
with oatcakes and horseradish crème fraîche

Three raw and rotten salads:
Winter roots with yoghurt
Winter greens with bacon & apple
Cauliflower with Stilton & cranberries

Twice-baked panettone pudding

Salami with sherry

Cooking Club, Tues 11th & Weds 12th Dec 2012

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smceleriaczeytinyagli0001.jpgThe Cooking Club is a monthly series of classes that you can dip in and out of as you please.  At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits.  This class is perfect for those who want to eat seasonally and are after a little recipe inspiration (as well as a fun night out). 

waldorf.JPGClasses are usually held on the second Tuesday and/or Wednesday of the month, 7pm-10pm.  We cook together for a couple of hours - learning different culinary techniques each month - and then sit to enjoy a convivial dinner around the kitchen table with wine. 

Come in December for inspiration for cooking seasonal stars such as parsnips, Brussels sprouts, celeriac, Jerusalem artichokes and oranges.  The menu is usually set at the last minute so that the best seasonal produce available from Riverford at the time can be used.

smcandiedorangeslices0001.jpg“I have thoroughly enjoyed these classes. I have learned many new skills and the classes have given me ideas on using seasonal vegetables. I have used many of the recipes again.”

“Thank you for another wonderfully inspiring and enjoyable evening.”
 


Date:  Tuesday 11th and Wednesday 12th December 2012 if demand

Time:  7pm - 10pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £40 per person per class.  Or £35 if you book 3 Cooking Club class places, which could be 3 for you, or you plus 2 friends, or as gifts, or any combination of those options.

To book:  Email Anna
  Please read the booking terms & conditions before booking your place.  Thank you.


Festive Bread workshops, 8th & 9th December

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smchallah0004.jpgsmbrioche0002.jpgAt this class you will learn how to make a range of festive breads perfect for the coming holiday season, including Jewish braided challah, buttery brioche, traditional Dresden stollen and Italian panettone.

After this intensive workshop you will understand how eggs, fat, milk and sugar work to enrich doughs, how to shape three- and four-strand braids, classic brioches à têtes, fruit-laden stollen loaves and tall panettones.  We will also cover the importance of long fermentation periods, essential for developing complex flavours in bread, and how to fit bread-baking into busy lives.  Plus you will learn how to use up leftover festive bread to make delicious puddings.

smbrioche0007.jpgpanettone0001.jpgThis class is perfect for anyone who wants to get baking for the festive season and spoil their friends and family with outstanding home-made treats.  This is a hands-on class.  You will leave laden with plenty of freshly baked bread and feeling confident to make more at home.

The workshop includes a delicious seasonal lunch showcasing different types of bread, with wine. 

You can view pictures of previous Home Bread workshops here.

smstollen0001.jpgDates:  Saturday 8th December 2012, repeated Sunday 9th December if demand

Time:  10am - 4pm

Location:  London N5

Price:  £120 (with 10% discount if you book as a pair, so £216 for two)

To book:  Email Anna

Please read the booking terms & conditions before booking your place.  Thank you.

New Nordic Christmas, 1st & 2nd Dec 2012

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pork roast 2.JPGThe world’s best restaurant, Noma in Copenhagen, has propelled new Nordic cuisine into the limelight.  But with dishes such as 'edible soil', oyster porridge, veal and blackcurrant cookies, and chicken skin sandwich with lumpfish roe, this is not food most mere mortals can recreate at home.

Mia black-white.jpgStep in Mia Kristensen.  Mia’s company CPH Good Food offers Nordic cuisine classes in Copenhagen to help home cooks translate the new Nordic diet movement into do-able, delicious and healthy home cooking.  Culinary Anthropologist has teamed up with CPH Good Food to offer some special classes to bring new Nordic cuisine and its innovative use of all things seasonal, wild, smoked and preserved to Anna’s home teaching kitchen in London. 

At the December classes we're going to cook up a Christmas feast together, including:

Gravlax.jpgApple gløgg (Scandinavian mulled wine with a kick!)
St Lucia saffron buns with nutty butter
Beer nuts
Pheasant rillettes with apple
Home-cured gravadlax with rapeseed & mustard mayo
Ryebread with dried cranberries & walnuts
'Flæskesteg' (traditional Danish roast pork)
Caramelised potatoes
Braised red cabbage with blackcurrant cordial
rillette.JPGCurly kale salad with rye croutons
Christmas Pudding (pearl barley, cream, nuts) with cherry preserve

This will be a hands-on class limited to 8 guests. 
You can see photos from the previous Spring, Summer and Autumn classes. 

smspringnordicclass.JPG“I am passionate about Nordic cuisine - its seasonality, lightness of ingredients and symbiotic relationship to nature.  Nordic foods contain all five basic tastes and this makes it complete.  Many ingredients are found in nature, which encourages wonderful family trips, cooking in nature and of course eating together,” says Mia Kristensen. 

A student of Food Science and disciple of the world’s most pre-eminent food nerds, Dr Harold McGee and Professor Peter Barham, Mia will share her knowledge of the whys and wherefores of cooking during our hands-on class, providing an insight into the culinary magic of restaurants like Noma.

Dates:  Saturday 1st, repeated Sunday 2nd December 2012

Time:  4pm-9pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £100, or £180 for two people

To book:  Email Anna 

Please read the booking terms and conditions before booking your place.



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