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S.Pellegrino World’s 50 Best Restaurants 2010

Executive Chef Luke Dale-Roberts

Executive Chef Luke Dale-Roberts from La Colombe

On Monday, 26 April, the S.Pellegrino World’s 50 Best Restaurants Awards 2010 were unveiled at London’s Guildhall. The new number one restaurant is Noma from Denmark. For the previous four years, this position was held by Spanish El Bulli, which dropped down to the second spot this year. The Fat Duck, previously number two, was pushed down to third place.

42 Restaurants features eight restaurants in the Top 50 positions this year. These are La Colombe and Le Quartier Francais (South Africa), St John and Hibiscus (UK), Aqua and Die Schwarzwaldstube (Germany), Oaxen Krog (Sweden) and Biko (Mexico). Four more are featured in the Top 100: The River Café, Le Gavroche and Alain Ducasse at the Dorchester (UK) and Tantris (Germany). Our congratulations to these restaurants!

For the full 2010 List visit www.theworlds50best.com.

La Colombe, our highest ranking restaurant on the S.Pellegrino List, jumped 26 places to number 12. Since La Colombe is located in 42 Restaurants’ own hometown, Cape Town, we are particularly proud. As a special treat, we are making their Fricasse of Langoustine and Quail recipe available here. Enjoy!

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10 Food Bloggers to Follow on Twitter

These are some of our favourite food bloggers that we follow on Twitter:

  1. Chocolate & Zucchini@Clotildenet
    clotildenet
    As avid followers of Clotilde’s blog – Chocolate & Zucchini – it comes as no surprise that we follow her on twitter too. Her recipes are delicious and are based on French cuisine. Bon  Appetit!
  2. Matt Bites@MattArmendariz
    mattbites
    Fantastic food photography, among other things, makes this a favourite of ours. Matt has a fun writing style to0 and is always an enjoyable read.
  3. Dorie Greenspan@doriegreenspan
    doriegreenspan
    Comfort food all the way. One of the real pro’s of food writing. We love the melding of French and American cuisine.
  4. Not Without Salt@AshleyRodriguez
    notwithoutsalt
    For those of us with a sweet tooth, Ashley delivers the goods. A selection of fantasticly sweet recipes with the odd savoury one thrown in for good measure.
  5. Eating Asia@eatingasia
    eatingasia
    We are real fans of asian food, which makes Eating Asia one of our favourite food blogs. Based in Kuala Lumpur, a veritable melting pot of Indian, Chinese and Malay cuisine, Robyn Eckhart delivers a really great selection of food from the region.
  6. Bitten@bittman
    bitten
    A columnist for the New York times, Mark Bittman’s recipes are simple and delicious, not to mention the blogs great photography.
  7. Becks & Posh@sixy
    sixy
    A beautifully presented blog where Sam’s photos really bring the site to life.
  8. The Kitchn@thekitchn
    thekitchn
    Great tips for the kitchen with the odd recipe thrown in for good measure. We like!
  9. David Lebovitz@davidlebovitz
    davidlebovitz
    Arguably the most famous food blogger, we simply couldn’t leave him out of the list. David’s blog is heavily influenced by his passion for French food.
  10. Chez Pim@chezpim
    chezpim
    A mixture of asian and American recipes makes this an interesting and wonderful food blog. Chez is one of the most popular food bloggers in the world and the quality of her posts definitely stand testament to that fact.

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Recipe: Miss GG’s East Egg Cocktail

Courtesy of  Kendal Duque and Sepia: “This cocktail is one of the most simple on the menu, but it is my favorite. I really like how it came out and how all four components shine through in a refreshing balance. For me, this is a quintessential late summer cocktail.”

Miss GG's East Egg Cocktail

Miss GG's East Egg Cocktail

Ingredients

  • 1 oz / 30ml Lemon Juice
  • 1 oz / 30ml Chamomile Tea [Recipe Follows]
  • 1.5 oz / 45ml Thyme infused Honey Syrup [Recipe Follows]
  • 1.5 oz / 45ml Gin (preferrably a drier, juniper forward classic style gin)

Method

  • Stir, to bring up the honey and to integrate the tea
  • Add a splash of soda water
  • Garnish with a lemon wedge and sprigs of fresh thyme
For the Honey Thyme Syrup:
  • In a sauce pan, add 1 cup honey to one cup water along with a handful of fresh thyme.
  • Simmer for 10 minutes, remove from heat and let steep for another 60 minutes before straining out thyme.
  • Let cool before using.
For the Chamomile Tea:
  • Make a concentrated tea (using about twice as much as you normally would if just making tea to drink)
  • Let it steep for 15 minutes to build up a strong flavor as well as some tannins.
  • I brew the tea fresh every day before the start of the night and let it cool before using.

The cocktail can also be batched out to be made by the pitcher and just poured over ice (1 cup lemon juice, 1 cup tea, 1.5 cups thyme honey syrup, 1.5 cup gin, 1 cup soda water)

Why this name?

I get asked all the time about this because of the name.  It was suggested to me by my girlfriend to make a cocktail called the “Great Gatsby” - I liked the idea but did not want to call it Gatsby. So I started thinking about the location of the novel, the old money sea-side village of East Egg, driving around through seaside roads in a convertible, white suits, sun hats, elaborate parties, etc. So I said if they were drinking something during the day it would be chamomile tea if at night it would naturally be a gin cocktail. So I combined those two, then the natural complimentary items for chamomile are lemon and honey. But I wanted to add a bit of summer to it, an herb, so I decided on thyme. The soda just helps to open everything up a bit. I love the cocktail because it is both clean and refreshing but has a complexity to it, it also has a sweet element but finishes dry with a good amount of acidity.

But for the Miss G.G part… Gallit Greenspoon – my girlfriend and the one that got me thinking about this cocktail.

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Free Recipe: Warm Chocolate Soup

This indulgent warm chocolate soup is an all-time favourite at Wild Honey, served with crème fraîche and chopped almonds.


Ingredients

For Soup:
  • 50g / 1,8oz dark chocolate, 60-70% cocoa solids
  • 50g / 1,8oz whipping cream
  • 50g / 1,8oz butter
  • 4 eggs, separated
To Serve:
  • Icing sugar, for dusting
  • Good handful of chopped almonds
  • 120-180ml / 4-6oz créme fraiche

Method

  1. Preheat the oven to 100°C / gas ¼ / 212°F .
  2. In a gently warmed bain-marie (or a bowl set over, but not touching, some gently simmering water), heat the chocolate and butter until just melted. Add the egg yolks and combine lightly.
  3. In separate bowls, lightly whip the cream to ribbon stage and beat the egg whites until standing in soft peaks, but being careful not to over-beat.
  4. Fold these into the chocolate
    mixture and immediately transfer to 4-6 individual ovenproof serving bowls.
  5. Bake for 9 minutes.
  6. Allow to stand for a minute or so after removing from the oven.
  7. Then sprinkle with icing sugar, scatter with chopped almonds and top with a spoonful of créme fraiche.
Tips:

The quality of the chocolate you use for this is quite critical to the flavour of the finished soup. Chef Anthony Demetre suggests you use Valrhona’s 66% cocoa solids.

Wild Honey (London):

Anthony Demetre and Will Smith, the team behind the successful Arbutus restaurant in Soho, launched their second site ‘Wild Honey’ in July 2007. Wild Honey continues in the same style as Arbutus – an award-winning combination of modestly priced great food and wine in an informal, friendly ambience. Wild Honey has a Michelin Star.

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Why the Name 42 Restaurants?


Many people ask us why we decided to name the application 42 Restaurants and contrary to references to Douglas Adams’s books: The Restaurant At the End of the Universe and The Hitchhiker’s Guide to the Galaxy. We did not take the answer to The Ultimate Question of Life, the Universe and Everything: 42 and Milliways and use it as a reference to our application.

The application is so named because when the concept for it was created, we needed to work out the minimum number of recipes/restaurants we would need to feature to provide value to our users. 42 seemed a sufficient number and so the name stuck.

We did try working with other names, such as the Skilled Skillet, but it was hard to imagine our application being called anything else.

Once we started approaching restaurants we realized we would encounter a different problem. That of numbers. We had such a good response that we knew we could not release only 42. In fact the initial release will feature just under 50 with more to come in subsequent updates.

Of course quality not quantity is key and we have included the best of the best for the launch.

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Restaurant Thumbnails

Here is a bird’s eye view of 44 of the restaurant’s recipes. Click to view the full size version:

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A Little Hors d’Oeuvre

The iPhone application for 42 Restaurants is now complete and we are busy putting the final touches on the recipe designs. In the meantime here is a little taste of things to come courtesy of Joël in Atlanta

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Welcome

Welcome to the blog for the iPhone application, 42 Restaurants.

We are busy creating the most beautiful iPhone food application in the AppStore. 42 Restaurants is currently in its development phase but for now you can view a video of what we have created so far. Feel free to leave any comments.
You can either follow our progress here or on our Facebook page.

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