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Are you a foodie with a fondness for Italian cuisine? Are you a home cook that would like to learn how to cook traditional-style Italian food?  Do you just love Italian cuisine and cooking videos?  If so, help me reach my goal of 1,000 YouTube subscribers by clicking on the following link to subscribe to my YouTube channel called POV Italian Cooking! https://www.youtube.com/channel/UCgJXkEwyuUb3vlteMQHtvyw?sub_confirmation=1

Aqua Cotta (Cooked Water Soup)

Aqua Cotta, or Cooked Water Soup, is a rustic Italian peasant bread soup that’s recipe varies greatly by region and season.  This simple, satisfying and so inexpensive soup uses whatever vegetables are in season with water serving as the broth.  See how to make Aqua Cotta in Episode 83 of POV Italian Cooking at https://youtu.be/hz6i5fpEzsM

Modern Greek Taste - Spring Season!

Modern Greek Taste - Spring Season!

My name is Alex Pandis and I am a professional chef, trained in avant garde restaurants and host events, to meet people and present them with traditional Greek food with my friend, Ilia. We serve a menu based on greek traditional and seasonal ingredients, in a modern industrial setting, near hip neighborhood.The 4 course menu, will be accompanied by  wine etiquettes from specialty Greek vineyards! Every dish can be altered to meet dietary needs and/or preferences, but I strongly advise against it! 

Modern Greek Taste - Summer Season!

Modern Greek Taste - Summer Season!

My name is Alex Pandis and I am a professional chef, trained in avant garde restaurants and host events, to meet people and present them with traditional Greek food with my friend, Ilia. We serve a menu based on greek traditional and seasonal ingredients, in a modern industrial setting, near hip neighborhood.The 4 course menu, will be accompanied by  wine etiquettes from specialty Greek vineyards! Every dish can be altered to meet dietary needs and/or preferences, but I strongly advise against it! 

Greek food night

Greek food night

Greek night with tasty food made with love 

Ginger Lemon Iced Tea

Ginger Lemon Iced Tea - so so refreshing! With the sour lemon, strong ginger and paired with a little bit of mint, it's Summer in a glass.

 

 

INGREDIENTS

1 liter boiled water
4 black tea bags e.g. Earl Grey
2 sprigs mint
1 knob ginger grated
1 zest of one lemon
1 juice of one lemon
4 tbsp honey or to taste

 

DIRECTIONS

  1. Boil 1 liter of water and pour into a heat resistant mug, add in 4 bags of black tea.
  2. Add in the zest of one lemon, grate a knob of ginger and add two sprigs of mint. Muddle it a bit to release the juices. If you don't want such a strong ginger flavor, just don't grate it and slice it instead.
  3. When lukewarm - add in honey and juice of one lemon. Remove the tea bags. Stir and give it a taste. Adjust amount of honey to your own liking.
  4. Run the iced tea through a sift to remove all zest and ginger pieces. Set in the refrigerator until it's cold. Serve with lemon slices, mint sprigs and ice cubes.

 

More recipes on Ginger with Spice

Bornholmsk forår på Restaurant Koefoed

Bornholmsk forår  på Restaurant Koefoed

 

 

 

 

 

Chaîne des Rôtisseurs

inviterer til

bornholmsk forår 

Restaurant Koefoed
 
Lørdag d. 05.05. 2018 kl. 19:00



 

 ”Kærligheden til Bornholm og øens fremragende råvarer”

 


Lørdag d. 5. maj kl. 19:00
Restaurant Koefoed
Landgreven 3

1301 København K

”Bornholms ambassade i København”. Sådan kalder organisationen Regional Madkultur Bornholm den lille, familiedrevne Restaurant Koefoed på Landgreven. Her serverer eksilbornholmeren, restauratør Michael Rønnebæk-Rørth og hans unge kone Marie enkel, veltillavet mad på fortrinsvis bornholmske råvarer.
 


Restaurant Koefoed ligger i smørhullet af København mellem St. Kongensgade og Borgergade tæt på Kongens Nytorv metro. Det er lige under gadeplan i lyse, smukke rammer med hvælvede buer og hyggelige kroge. Restaurantens nordiske indretning med rå, hvidkalkede buer og hvælvinger er inspireret af de unikke, bornholmske rundkirker.
 

 


Restaurant Koefoed har modtaget mange fine anmeldelser og vundet flere priser. Af disse kan nævnes Vinder af Årets Smørrebrød og en nominering til Danmarks Bedste Frokostrestaurant. I 2018 udgaven af Michelin Guide modtog Koefoed to par krydsede knive/gafler med påtegnelsen 'good standard, excellent wine list'.
 

 


Fordi Bornholm ligger midt i Østersøen, har klippeøen et mildt klima, hvor både figner og morbær kan gro. Grønsager, korn og frugt får en mere intens smag. Mange af råvarerne kommer fra gårde på Bornholm, som der er et tæt samarbejde med. Desuden har restauratøren lejet sig ind på en større mark på Bornholm til at opdyrke sine egne råvarer: ”Koefoed skal have sine bornholmske råvarer, og marken var en måde at sikre, at vi kan få alt, hvad vi har brug for,” forklarer han.
 

 


Køkkenet på Koefoed er moderne bornholmsk inspireret gastronomi - raffineret og klassisk i en moderne fortolkning. Maden er ”ærlig, delikat og lavet hovedsagligt på udsøgte råvarer fra Danmark og Bornholm”. Enkelhed foretrækkes fremfor rod, og renhed og balance fremfor mange detaljer og krummelurer. Menukortet er enkelt med få retter, som er justeret ned til mindste smagsdetalje. ”Vi udøver enkelthed, elegante smage og præcise tilberedninger, med den største respekt for råvaren,”
 

 


Det er de to top-kokke Ronni Mikkelsen og Thomas Haldrup, der regerer i køkkenet. De to køkkenchefer har et fornemt CV fra Michelin-restauranter i New York og Skandinavien.
 

 


Ronni Mikkelsen's baggrund er bl.a. som souschef på Restaurant Sletten og Hotel Nimb og som Chef de Parti på den nordisk inspirerede Michelin restaurant Aska i New York.

Thomas Haldrup har en stjernespækket fortid fra sin tid som souschef på Michelin restaurant Kong Hans i København samt som assisterende køkkenchef på norske Michelin restaurant Bagatelle.

 

 


AFTENENS MENU
 
Sprøde svampe, rygeostcreme & Lehnsgaard rapsolie
Champagne André Robert, Brut, Marne

Grillede bornholmske grønne asparges, hvide asparges og dansk taskekrabbe
 
Confiterede kyllingevinger, rehydrerede rødbeder og syltede sennepskorn
 
Kalveculotte, ærter, Hallegård bacon og savoykål
 
Chokolade, skyr, kakao og olivenolie-sorbet


Kaffe & sødt


Til de enkelte retter bliver serveret en matchende vin. Koefoed har netop påbegyndt prøvesmagning af vine til forårets menuer - vi glæder os til at smage hvad man er nået frem til.
 


Pris og tilmelding

Normalt skal man som deltager til denne middag være medlem af Chaîne des Rôtisseurs eller inviteret gæst. Vi prøver her den nye platform Tasteplease og indbyder alle på first-come-first-serve basis.

Middag d. 5. maj 2018, alt inclusive:


                 kr.    795,- per person

Dresscode: jakkesæt m/slips. Hvis Chaîne medlem: med kæde.

Tilmeldingsfrist: senest d. 21. april 2018, eller så længe der er ledige pladser.

 

 

 


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Pane all Cioccolata (Chocolate Bread)

Pane all Cioccolata (Chocolate Bread) has the taste and texture that could be described as a dense chocolate croissant but not nearly as sweet. I will guarantee you that this bread will produce the most amazing chocolate aroma wafting from your oven! Pane alla Cioccolata (Chocolate Bread) is perfect as an after dinner snack but probably best in the morning when slightly warmed, covered with mascarpone cheese and paired with a strong coffee.  Joining me in this video is Atinuke Durojaiye, owner of PurH2O, where we use her pure water which does make the yeast more productive and improves the bread’s taste. Watch it now at https://youtu.be/tJbFQS5uXIg

Chickpea cream with monkfish

To make this healthy and tasty dish we drew inspiration from the Diet Mediterranean guidelines, combining legumes, fish and herbs.

We easily found monkfish in Copenhagen, but the dish can be equally tasty by using manta fish.

INGREDIENTS for 4 serving:

400 g canned chickpeas or 300 g dry
500 g monkfish, clean and sliced around 2 cm thick
rosemary, basil, sage
extra vergine olive oil
1 carrot, 1 medium white onion, 1 celery stick, finely cut
salt and fresh grounded pepper, to taste

If you decide to use the dry chickpeas, soak them in plenty of warm water for 12 hours. Drain and put them in a pan, pour some cold water till the chickpeas are totally covered. Bring to a boil, cover with lid and let it cook until soft (around 50 min)  over low heat. All along the process, check if the chickpeas are covered by water. If needed, add 1 ladle of hot water.

If you decide to use the canned chickpeas drain them and start from here.

Put a medium pan on medium heat, pour 3-4 tablespoons of oil and after 2-3 minutes add the vegetables mince (carrot, onion and celery). Sauté while stirring with a wooden spoon for about 10 minutes, until soft. Then add the chickpeas and let cook, pouring 2-3 ladles of hot water ( if you’ve boiled the chickpeas, we suggest to use the cooking water).

Preheat the oven to 180°. Wet and squeeze a parchment paper sheet then line a baking pan with it. Place the fish onto the baking pan. Drizzle with oil, and season with sage, rosemary,  basil, salt and pepper. Wrap all together very well and let cook in the oven for around 15 minutes.

Meanwhile, add some basil leaves to the chickpeas and blend them with an immersion -blender until creamy.

When the fish is ready, carefully open the parchment paper. Place the fish onto a plate and, to give an extra taste, mix the resulting liquid with the chickpeas cream.

Serve in a small bowl, pouring 2 ladle of chickpeas cream and the monkfish cut in small pieces. Finish with oil, pepper and basil leaves.