Amateur or professional chef?!

Why don't I start cooking professionally? As in; quitting my day-job and doing what I like most.
I asked myself this question many times in the past few years.
Well as I know now; it's so much more than just cooking!

I was one of the 18 lucky people who got the chance to experience a whole day in the restaurant 'In de Keuken van Floris' (translated as: In Floris' Kitchen).  On the occasion of the World Food Festival weeks in Rotterdam from Wednesday 18th September until Friday 25th October 2013,  they offered a one-day internship in their professional kitchen.

I had dinner in this restaurant before and I loved the concept, the food and the wines.
The concept: The beautiful and modern kitchen is standing in the middle of the restaurant and all the guests
(a maximum of approximately 40) are sitting around it. There is only one 9-course menu, the same for everyone, which you can choose to be completely vegetarian. It starts at 19.00 pm and everyone is served the same dishes at the same time.
On quiet evenings chef Floris Versluijs, sous chef Mathieu Roza and sommelier Mathijs Struik run the restaurant themselves. When fully booked there is some extra help called in.

An impression of the restaurant; kitchen in the middle and tables around it

The food: The chef is cooking what he likes; and these are not the most simple dishes. Floris did internships in world famous restaurants like Noma in Copenhagen and Alinea in Chicago. He has his own touch and is constantly thinking about new ideas and experimenting with things he finds in nature. And I really love the fact that he is cooking a lot with (less known) vegetables. Absolutely delicious and inspiring.

The wines: Off course on the day I worked there I did not have any of the wines served with the food. But I still remember the Champagne we had during our last visit in 2012. It was something I had never tasted before: Champagne with the taste of a sweet sherry! (Michel Gonet 2004, Blanc de Blancs, Grand Cru, Brut) This was during the Champagne flight we ordered before the dinner started. If you choose the wine pairing menu there will be served a matching wine with every dish. And they have also thought about the people who don't drink alcohol.  For those there is the choice of a juice pairing menu, with homemade juices.

So there I was, Wednesday morning 11.00 am,  ready to watch and learn.
And I learnt a lot;
- how they remember which guest has which allergy (counting clockwise)
- about 'French' mushrooms and melons ;-)
- that if a table of four leaves because they don't like their place in the restaurant there is more to taste for the staff (lucky me!)
- but that it also means a big loss of revenue (while costs are already made and the table is empty for the rest of the night)
- about working 14 hours a day with just two short breaks to eat something (and drinking lots and lots of espressos!)
- puzzling with space
- about vacuuming food and preparing it 'sous-vide'
- about negotiating with suppliers about just a few cents
- about the fact that Black Grouse birds have a penetrating odor
- and that you can still taste this terrible smell once it's prepared (as you probably figured this was not my favorite dish)
- that there is really no time to do some nice food photography during the service.

Some of these things are just really nice to know, for any chef.
But a lot of it you just don't have to worry about as an amateur chef.
If it's your hobby you just cook for fun. Because you like to cook, not because you have to earn a living out of it. Even if you master the same techniques and are able to cook on the same level as a professional chef, that is the big difference.

I have a deep respect for all professional chefs working on this level; continue to develop new dishes, new combinations and new techniques every day. In the meanwhile cooking for their guests plus dealing with A LOT of other stuff!

But besides the fact that cooking for a living is so much more than just cooking. Maybe even more important to me for choosing not to follow my passion, is that my current job gives me the opportunity to take a long time of to travel. And guarantees me that I still have a job when I come back.
Because if there is anything in the world I love as much as cooking it's travelling!

It was great to have this experience; I would definitely do it again if I get the chance. Although I've been cooking for many years there is no better and faster way to learn than in a professional kitchen.
To answer the first question; I really wonder if I would still be as passionate and enthusiastic about it.

With Chef Floris & Sous Chef Mathieu after a 14 hour shift (and they were not ready yet)

During my 1-day internship there was really no time to take any food pictures. Luckily friends who had dinner in the restaurant that night took some action-pictures. To give an impression of the dishes that are served In de keuken van Floris I post a few pictures of my dinner in 2012.

Note to reader; when I applied for this one-day-job I applied as 'Ilona' not as 'Crazy Dutch Foodie'. 
I wanted to be chosen as someone with a passion for cooking not as someone who might write a nice blog about the restaurant and maybe would be treated differently. 

Amuse bouche 2012

Main dish 2012

Vegetarian dish with pasta, artichoke, dried olives, dried tomatoes and Parmesan

Foodie destination: Groningen

My most popular blogpost is still the first one: Top 10 Typical Dutch Food to try.
Apparently more foodies are interested in what the Netherlands have to offer!
In addition to that here is an update with some of the local specialties from the province Groningen.

After travelling South & Central America for 8 months in 2011/2012 I realised that there were so many places in the Netherlands that I had not visited.
Besides a few visits to burgundy city Maastricht (with my all time favourite restaurant Beluga)  and an annually visit to Amsterdam, first on my list after graduation was Groningen. I was told it was a beautiful city with a relaxed and lively atmosphere; and it is indeed.
The city Groningen is the capital of the province with the same name.  It's located in the North East of the Netherlands and borders with the North Sea and Germany.

From Tilburg where I live it's 3 hours by train or 2,5 hours by car.  For Dutch concepts of 'far' this is really far away. But it was definitely worth the travel.

Typical delicacies from Groningen:

Groninger koek

The Groninger koek (translated as 'Cake from Groningen') is a sweet cake made of rye meal, honey or syrup and cakes spices. It's a variety on the Deventer koek (cake from the city Deventer in the province Overijssel).
There are different Groninger Koek flavours; with nuts, sucade or ginger. I tried the Groninger Fladderakkoek. I had to ask what it was because I never heard of it before but it tasted great.
'Fladderak' is a liquor style local drink from Groningen with lemon and cinnamon. The main ingredients in the cake with the same name were: ginger, orange and cinnamon. With crunchy cinnamon-sugar rounds on top.

Groningen Fladderakkoek from bakery Olinga with ginger, orange and crunchy cinnamon sugar

I bought one from bakery Olinga. They are making this local product since 1850 and are located in Bierum, a small village in the north of the province Groningen. It's expensive, € 7,- for one cake, but really good.
Moist, firm and full of flavour.
If you, like myself, are not visiting this little village I can recommend buying it at Het Hanze Huis. A lovely little shop full of imported fine food products from companies in Europe that were found over 100 years ago. And as an extra service the people working there can tell you all about it.
Another well visited place in Groningen city to buy Groninger koek is bakery Knol's Koek.

In the Netherlands we eat Groninger koek spread with butter as a treat with coffee or tea.

Machedoux goat cheese

Machedoux is a raw milk Camembert-style goat cheese. 
It's served on cheese plates in many Dutch top rated restaurants. 
The organic goat farm 'de Oude Streek' where the Machedoux cheese is made is in the province of Groningen. 
If you only visit Groningen city I can recommend you buying it at Cheese shop Van der Leij.  And while you're there make sure you taste some of their many other delicious cheeses.

Groninger mustard

A pretty spicy mustard with whole or coarsely ground mustard seeds. Delicious with Dutch bitterballen, Dutch cheese or to make Groninger Mustard Soup.

Groninger worst

Translated as 'Groninger sausage'. Also called 'Groninger metworst'. If you like cloves you will love this dried local pork sausage. For me the taste of cloves was a bit too much to eat it raw. But once fried a bit in a pan and served with zuurkoolstamppot (a dish of mashed potatoes and sauerkraut) it was much better.

Groninger metworst; a local dried sausage with cloves

More tips on local food from Groningen are always welcome; please leave a comment.

Next Foodie destination blog post will be Mallorca (Spain)!

The Perfect Afternoon Tea?

I love to enjoy a nice afternoon tea once in a while. In the Netherlands it's mostly called 'High Tea' and apparently we are not the only country who does that.

Also the Lonely Planet wrote an article about the worlds best high tea's.

On this website I found an extensive explanation about the history of English afternoon tea, which is really interesting to read.

I never really realised that this English tradition is spread around the world and you can have excellent afternoon teas in many places. Definitely an extra activity for future culinary travels.


It's actually pretty popular to enjoy an afternoon tea, especially by women. Between 14.00 and 17.00 you will see a lot of women meet each other in a nice tea- or lunchroom, even on weekdays. Some places are so popular you have to make reservations way ahead! 
But what makes it so appealing? And what makes a perfect afternoon tea?
I decided to do some research.

In the last few years I have tried lots of them in different cafes and restaurants. Through all these experiences I became a bit of an afternoon tea critic. And although there were some really good afternoon tea's with perfect tea, food and service (like The Ritz in London).  There were also a lot less authentic experiences where either the food and tea were good but the service was bad.  Or the food was not suitable for a tea; like little lamb kebab with yoghurt or soup. And countless of afternoon teas where the food was not homemade and cheap tea bags were served…
It's so simple! And not even that expensive.  

This is not what you like to get served as tea during an afternoon tea

A perfect afternoon tea definitely has to include good quality loose leaf tea!

And with that I mean tea leaves served in a tea infuser. Preferably from different tea producing countries to choose from (Argentina is one I did not know).
Unfortunately I seldom get this served during an afternoon tea.

Most of the time it's just regular tea bags L

That's so disappointing, why would anyone want to drink regular (in the Netherlands we drink a lot of the Pickwick brand) teabags when they can have that at home or work all the time?

Besides good quality tea I also think unlimited tea should be included in the price.

It's crazy to pay a lot of money for an afternoon tea and then only be served one pot or cup.

Then on to the food; typically it consists of: sandwiches, scones and sweet pastries.  

For me that's perfect. Sometimes you get served soup and/ or a salad first. But that just doesn't blend with tea and has nothing to do with a traditional afternoon tea but more with a normal lunch. Although savoury snacks are not always included, a little quiche is a good balance for all the sweet stuff. They should be served with the sandwiches; savoury before sweet! 

Popular sandwich fillings are egg-salad, smoked salmon and cucumber. Although some variety is seen here with carpaccio, tasty (Cheddar) cheese or chickenbreast chutney-like fillings.  

The bread is traditionally white, thinly sliced, and buttered. The crust is cut away cleanly from the sandwich after the sandwich has been prepared, but before serving.

I prefer to taste different flavours of  'finger sandwiches' also known as 'tea sandwiches'. Those are just small portions of normal sandwiches.

Finger sandwiches, on different bread,  served at Ritz Hotel, London

Then on to the one item that makes or breaks the perfect afternoon tea; scones with jam and clotted cream! Without freshly baked scones accompanied by jam or lemon curd and clotted cream it's not the real thing. The Cornish clotted cream served in the Ritz Hotel was as thick as butter :- ). Unfortunately that kind of clotted cream is hard to find in the Netherlands. You can substitute with whipped double cream mixed with mascarpone. (Note to Dutch readers: some of the large Jumbo supermarkets do have clotted cream in their assortment!) 

And to finish the tea sweet pastries and cakes are served.  Whatever these are, from cakes to chocolates, I always really appreciate it if this part is also home made. Although some things can be perfectly bought at a good quality patissier or chocolatier. Lately I also see some delicious macarons and mini cupcakes in this part. 

Maybe not traditional,  but certainly makes it an extra festive moment, is serving a glass of Champagne or other sparkling wine at the start of an afternoon tea.

Any suggestions for a nice place to try an excellent afternoon tea, anywhere in the world, are always welcome; please leave a comment! 

Recipes to make a perfect afternoon tea at home follow in future blog posts.

Cookbook recommendation: 
* The Ritz London book of Afternoon Tea Including a great collection of their recipes.

Dried Date Cake; No Bake Treat

Sometimes you taste something and immediately want to know the recipe. That happened a few weeks ago when I was having lunch with a friend at Bagels & Beans; a Dutch franchise formula lunch and coffee room.
A very successful concept where they serve delicious bagels, homemade cakes plus freshly squeezed juices , coffee and loose leaf teas. Most of it organic and fair trade.
(They also have an English menu online and in all their shops)

Anyway, it was not one of their bagels I was so excited about; it was their date cake.
A sweet and sticky cake, with the natural sweetness of the dried dates (plus some extra sugar and caramel syrup ;-))

I was already busy investigating the ingredients while eating it and was really surprised to find the original recipe on the Bagels&Beans website! I wish it was so easy to find these kind of recipes from more restaurants.

I used the original Bagels & Beans recipe with instructions from the Dutch food blog OverEten.com.
I halved the quantities and instead of a normal caketray i made it in a well greased small, round quiche tray (20 cm). And served it, cut into small pieces, as friandise with coffee and tea at my dinnerparty. It;s a perfect recipe to make for a lot of people.

Dried date cake cut into pieces in quiche tray before serving

Before serving it at the dinnerparty I tested the cake on my family. Let me tell you; they normally don't eat dried dates. My family is of the kind that likes to eat the familiar cakes and pies over and over again. Like Dutch apple pie or my grandmothers Cheesecake ( in Dutch: Monchoutaart).But even though they looked a bit strange when I presented the pieces of dried date cake; everyone loved it!

My grandmother just couldn 't stop eating. Same as my colleagues from work, who I brought the leftovers. They immediately asked for the recipe. And I was very pleased to hear already two of them made it themselves successfully.

This is definitely one of my new favorite recipes and I'm very happy that Bagels & Beans shared this recipe online.

For the Dutch version of this recipe in PDF click here.

Dried Date Cake
www.bagelsbeans.nl

For about 8 'pie' pieces or approximately 30 little pieces

Ingredients:

• 250 grams dried dates, pitted and chopped (weight after pitting)

• 125 grams of butter + extra for greasing the tray

• 75 grams dark brown sugar (in Dutch: basterdsuiker)

• 25 grams chopped walnuts

• 75 grams Maria biscuits, chopped into small pieces in a mortar

• ½ egg (M), beaten

• 1 tablespoon caramel syrup (Monin or ( for Dutch readers) Douwe Egberts)

• Flaked coconut

Important: make sure to have pitted and chopped the dates before you start; it is a sticky job.

1. Grease a small quiche tray (20 cm) with butter.

2. Melt the 125 grams of butter on the lowest possible heat.  Do not let the butter brown!  When the butter has melted  add the sugar in parts and stir constantly with a small whisk. Make sure it does not stick on the sides. It has to remain a liquid mass. Remove the pan from the heat and let it cool for a few minutes.

3. Beat the egg with a fork and add it only to the butter-sugar mixture as this is no longer really hot anymore, otherwise the egg solidifies immediately and you get pieces of egg in your cake. Pour it in gently and stir constantly. Put the pan back on the heat and continue to stir until completely incorporated.

4. Add 1 tablespoon caramel syrup while stirring.

5. Add dates, keep stirring and boil for 1 minute.

6. Then add the biscuits and walnuts and remove from heat. Stir until everything is mixed well.

7. Put the mixture into the quiche tray and press it flat with a spoon. The cake should be 1 ½ cm  thick. Make sure everything is evenly distributed.
Let cool about 1 ½ hours in the refrigerator before you cut it in pieces.

8. Sprinkle the cake with coconut flakes before serving.

Easy to make 1 to 2 days in advance; keep in refrigerator.

Thai Red Chicken Curry with Cashews

As a foodie I like to try new recipes all the time. But I also really cherish my favorite recipes which I make over and over again for years and are always a succes.
One of our favorite weeknight meals is Thai red chicken curry with cashew nuts. I think I once found it in the Dutch Delicious magazine, but I'm not sure because of the many magazine clippings I collected.

It has been modified slightly because there were just a few vegetables in the original recipe.
I added  green beans and some extra pepper. 

It's quickly finished with noodles that only need to be soaked in some boiled water.

Once all the ingredients are prepared it's a quick and tasty weeknight meal. With a little heat from the curry paste and a crunch from the cashews.
I think the Mae Ploy curry pastes taste so good that, especially for a weeknight meal, it really doesn't make sense to make the paste from scratch.

My favorite brand of Thai red curry paste

Thai red chicken curry with cashew nuts

Main course for 2 persons

Ingredients:

-          1 tablespoon groundnut or sunflower oil

-          1 tablespoon Thai red curry paste (I use Mae Ploy; see picture)

-          1 large red pepper, cut into thin strips

-          300 grams chicken breast, cut into strips

-          200 grams of green beans, halved and + / - cooked 7 minutes

-          1 clove garlic, minced

-          1 tablespoon oyster sauce

-          1 tablespoon fish sauce

-          1 tablespoon brown sugar

-          2 spring onions, chopped

-          50 grams (roasted, salted) cashews 

-          150 grams of noodles or white rice,  to serve

1) Cook the green beans (if not already done) and keep the cooking water for the noodles to soak.

2) Heat the oil in a wok and stir-fry the curry paste and chicken about 2 minutes.

Add the peppers, garlic and green beans and stir-fry briefly.

3) Add the oyster sauce, fish sauce and sugar and let simmer on low heat for about 4 minutes.

4) Add the spring onions and fry for 2 more minutes. Soak the noodles in the boiled water according to package directions.

5) Sprinkle with cashews just before serving.

Serve with noodles, white rice or fried noodles.

The Perfect Dinner Party with Friends!

It was a LOT of work. It was so much planning, preparing, grocery shopping and cooking that I actually reconsider my idea of starting a living room restaurant! But OMG it was also so much fun!!!

I had celebrated my Bachelor of Law graduation with family by throwing a BBQ. But to celebrate with friends I decided to invite the 11 most culinary ones for a dinner party in our living room. Unfortunately the friends who love cooking, eating and wine as much as we do were on holiday, but there were still 9 amazing friends with a good appetite left!

Preparing Lemon Cheese Cake desserts with white chocolate in glass ramekins

Recently I wrote a post with 5 tips for throwing a stress free dinner party. Well, after last weekend I have some more tips! Especially for throwing a dinner party for more people.  It turned out there are other things to think about when you host 8 or more guests, instead of the 'normal' 4 or 6. 

When I googled on Internet I found dinner party do's and don'ts like; 'create a playlist', 'learn the art of conversation' and 'send formal invitations'. Those were not the tips I was looking for...

Table ready for our guests to arrive

It turned out that my most important advice for people who are planning a big dinner party is:
Make sure you have enough space in your refrigerator! 
Because I really hold on to rules number 4 and 5 (plan ahead and start cooking in time) I composed a menu with almost only dishes I could prepare a day or a few hours in advance.
That was a good thing, because at the evening of the dinner party I did not have to stress at all about getting courses ready on time. But off course all the pre-made dishes had to be stored cool. As soon as I started shopping for all the groceries, on my 3-page long(!) shopping list, I realised there was not enough room in our fridge for all the food. Not to mention the many bottles of wine and beer that had to be served chilled!

All dishes and the ingredients needed

Which brings me to the second extra tip when throwing a dinner party for a big group, but also for dinner parties in general:
Be creative! 
I put a part of the stuff I didn't need in the fridge at my work and another part in the fridge of our neighbours. We also borrowed a little extra refrigerator from my parents and used a camping fridge plus a coolbox with ice packs.

Another thing I had to be creative with was how to bring a lot of glasses, from the amuse bouche and the cocktails, to our guests while I only had one serving tray. For that I put a kitchen towel on an oven tray and that worked perfectly as a serving tray.

The third thing which is really handy if you're planning a dinner party for a lot of people; make a list of all the things that need to be done. If possible even write the time schedule with it. I'm convinced I would have forgot to heat the oven if I had'nt looked at my schedule that night.

Time schedule

And the last tip:
Be flexible, and don't be afraid to change the menu or just leave something out if you discover you don't have time for it or just doesn't fit.
I really wanted to have a dish with fresh figs, because their in season now. So I planned on serving fresh figs with blue cheese and prosciutto on a crostini with the aperitif. But last minute I skipped them from the menu because it meant keeping an eye on the oven during the time everybody arrived.

And a few hours earlier, while the  menu's were already printed and on the plates, I decided to skip the chicory with serranoham from Ottolenghi. Let me tell you; nobody even noticed!!!

The dinner was a big success! Even though just a few of our friends met each other before, everybody was talking and enjoying the food and wine.

The final result! 

Although I normally like to plan a dinner around a theme I decided to skip it because the most important thing was that it had to be easy to make for 11 persons.
But in the end I discovered I accidentally did have some sort of theme; Lemon! Except from the amuse bouche all the courses, including the cocktail, had some lemon in it.
And because I like to do things properly I especially bought some coffee and tea with a lemon link in it ;-)

Curious about the whole menu? Here it comes! The Persian grilled chicken was really popular, followed by the Kisir and the amuse bouche. Unfortunately I totally forgot to make pictures of all the dishes because I was so busy organising everything. Recipes will be published in next posts!

Aperitif

Pistachios, Remeker cheese and dried sausage from butcher shop Le Jeune

Beer! (Amstel Radler/ Duchesse de Bourgogne/ Ename Abbey Double)

***

Amuse bouche

Parmesan Foam / acidic cherrytomatoes / basil oil (inspired by the signature amuse bouche from Beluga chef Hans van Wolde)

Toast with Fiorito Frizzo Cocktail and Strawberry/Lemonsoda Mocktail

Tilburg Sourdough bread with butter (grass/goat), salt, olive oil

***

First course

Salad with smoked salmon and Middle Eastern dressing

White wine: Domaine Gibault Sauvignon Blanc

***

Main course Israeli mezze:

Ottolenghi's marinated aubergines

Kisir (Turkish bulghursalad)

Dina’s carrot salad with honeyroasted pecans

Persian chicken wings from the BBQ

Lamb Meatballs with tahinsauce

Red wine: Oratoire Saint Vincent Côtes du Rhône

Rose wine: Domaine de Gournier-Mourvedre

***

Dessert

Lemon Cheesecake (inspired by Gu)

Dessert wine: Muscat de Beaumes de Venise

***

Coffee or tea with friandises

Homemade dried date cake/ Helva/ Chocolate coffeebeans

Tea: loose leaf Verveine

Coffee: Freshly ground coffee from Finca el Limoncillo (Nicaragua)

Liqor: Sabra

All wines (except the Muscat) were ordered at Vindict wineshop who also adviced about the winepairing with the food.

The Persian grilled chicken wings on the BBQ

Persian Grilled Chicken Wings

It seemed so easy; post one blog each week on Wednesday. But last week I had a very bad cold and felt horrible. And with posting a new blog every week the problem is not just to have a topic. I like to have a recipe with it, a recipe that I tried and tested before off course. Plus self made pictures to accompany the recipe and make the story more visible.
But sometimes our plates are already empty before I realise a photo of it would have been nice!
And last week I did not feel like cooking at all; a real sign of being sick for a crazy Dutch foodie...

The weekend before I felt miserable we had a great BBQ with a few of our neighbours. It's a tradition that was started 4 years ago by my Iranian neighbours when they moved to our street. A typical gesture of Iranian hospitality we came to know!

It has been more than once that they brought us some delicious Iranian/Persian food. And our favourite is their grilled chicken with crispy skin and really fluffy rice (which I found out after I Googled it is known as Zereshk Polow) One time it happened that I was at their door around dinner time and my husband en myself were immediately invited at the dinner table. Our neighbours told us it's Iranian hospitality to always have an extra plate at the table for unexpected visitors! It's this kindness and hospitality that makes us want to travel Iran in the near future. I think it must be a wonderful Foodie Destination, with extremely friendly people, to explore.

It took me some time do discover the 'secret' of our neighbours delicious grilled chicken wings (or drumettes to be more precise). One of the reasons I guess was their way of speaking Dutch and me not speaking their Persian language known as 'Farsi' ;-)

First of all there is the special BBQ with skewers they use. (see pictures below) I guess in Iran it's common to buy that kind of BBQ but in the Netherlands he had it custom made.

Persian chicken drumettes on skewers

The second 'secret' of the crispy chicken skin is to grill it as far as possible from the charcoals.
Slow cooking on the BBQ. This way they will be done but not burnt.

Grilling chicken on skewers at my neighbours Persian BBQ

For a while I thought he used a marinade for the chicken pieces, until I found out that it was not really a marinade like I know it. But when I asked my neighbour last weekend again to explain me how he marinades the chicken this were his words; 'just some salt & pepper and a bit of saffron for the color'. And then, at the last minute just before I was about to leave, he said: 'but what's really important is the onion'.
The onion???
I had never seen any onion with the crispy chicken drumettes from their Persian BBQ before. It turned out that he 'marinated' the chicken drumettes overnight with some salt, pepper, saffron and finely chopped onions.

It found out that it's a commonly used method for Persian chicken kebabs (Jujeh Kebab) and off course there are many variations possible. Eugenia from the blog Culinaria Eugenius  advises to pulverize the onion instead of chopping it. While Sanam from My Persian Kitchen and  Laurie from Laurie Constantino both add some yoghurt to the (grated) onion and use chicken breast instead of chicken wings or chicken drumettes.

Chicken wings and drumettes marinating with onions overnight in the fridge

It was the first time I heard of this and off course I had to test it immediately as soon as I felt better this weekend.  Even though we don't own a Persian BBQ with skewers it worked out perfectly on our normal BBQ! 
I'm not sure what kind of chemical process  takes place with the onions and the chicken, but the chicken skin was as crispy as when our Iranian neighbour grills it!

Persian chicken grilling on our  'normal'  BBQ

The only thing I have not figured out yet is the amount of salt and pepper I have to use, because the taste was a bit to bland at our first attempt.
Update 10/09/2013: I made it again and wrote the exact amounts of salt and pepper I used in the recipe.

Here is my version of my neighbours Persian grilled chicken:
For the Dutch recipe you can click here.

Persian grilled chicken

For about 4 persons as part of a  BBQ or as a main dish with other side dishes

Ingredients:

• 1 kilo chicken wings or drumettes (our neighbour uses drumettes, we also like the wings so we mix)
• approximately 160 grams of finely chopped onion
• a pinch of saffron
• 1/4 teaspoon pepper & 1/4 + 1/8 teaspoon salt

1. Grind the saffron with a mortar and pestle and mix with the chicken pieces and chopped onion in a plastic bag. Season with salt and pepper.

2. Refrigerate overnight! Or at least for a few hours before grilling them.

3. Heat the charcoals for the BBQ. Place the chicken pieces ( without the onions!) on the uppermost grill of the BBQ or on skewers and roast slowly until golden and crispy.

Enjoy! 

5 tips on how to throw a stress-free dinner party!

Dinner parties are really popular nowadays. With the economical crisis there is no better option to enjoy delicious food and wine for a fraction of the price you will pay in a good restaurant. Off course it does requires some time shopping for quality ingredients, menu planning and cooking.
For most people throwing a dinner party yourself can cause a lot of stress, which is really not necessary.

I had to remind myself to that lately. Because ever since I graduated I have been thinking about starting a supperclub (aka 'underground restaurant' and in the Netherlands as 'huiskamerrestaurant'/ livingroomrestaurant). Because I find it a bit scary to start that out of nowhere I decided I first join as a host for EatWith. And before I actually go online and welcome travellers at our dining table, I thought I will test myself cooking for more than 6 people by inviting friends for dinner.
Finishing my study sounded like a great occasion to invite them over for a dinner party at the beginning of September to celebrate.

Once the invitations were sent and I had positive responses from 9 of our best friends the planning started. That went from bad to worse because I want to make everything from scratch. And for me one of the most important things about throwing a dinner party is that I can sit down with my guests and enjoy the food, the wine and the conversations.
It was only last week, with 4 weeks left for 'The Big Dinnerparty', that I realised I was writing a post about tips on how to throw a stress-free dinner party.
Time to remind myself on that tips and publish it!!!

1) Only invite people who enjoy good food and wine! 

Why would you bother stressing and showing off for people who don't even appreciate all the effort you put in throwing a nice dinner party? If you invite over family or friends who don't care about a fancy dinner than just make something simple to eat, have a few bottles of wine and beer on hand and enjoy each others company.

2) Make something you have cooked before

The benefit of making a dish you have cooked before is that you know that it's good. (why else would you bother making that recipe again!) If you do plan on making a new recipe at your dinner party, try testing it before the big date. You will be much more comfortable on the evening itself if you know it worked before.

3) Plan ahead! 

Not just with shopping but also with thinking about what you're gonna cook.
What I do as soon as I planned a dinner party with friends, is put a post-it in my agenda at that weeks page. Whenever I think of an ingredient, wine or recipe that suits the people or evening I have in mind I write it down. I know I'm a bit old fashioned but I still use my paper agenda instead of the one in my smartphone. But I guess Evernote could do a good job here to.  This process can start weeks in advance and sometimes changes until the last minute. But most of the time it gives me some air when I can look at the notes I made.

Another plan ahead thing here is the season. For example; if you want to make something with asparagus or fresh figs you have to be sure you can buy it in that season. Or have a backup dish in your head.
I experienced this recently when I thought rhubarb was already available. After visiting 3 supermarkets and 2 vegetable shops I realised it was not and had to think about another dessert 1 day before the dinner...
The big piece of almond cake from David Lebovitz which I had left in the freezer came in really handy here!

4) Start cooking in time

Start at least one hour earlier than you think you need. Things can go wrong. I always realise I miss one or two ingredients last minute... In that case my husband still has time to rush to the supermarket ;-)
It's also really nice if you have time left to take a shower and change clothes before your guests arrive.
So make sure the bathroom is clean and the table is set before you even start cooking.

Off course it is also really stress reducing if you plan a mostly make ahead menu with only one or two items that have to be made at the last moment. Even better if you have time to make some dishes the day or evening before.

5) Let loose and enjoy! 

Finally, as tip number 5 I would like to quote Megan Gordon from her piece on The Kitchn who says to: Let Loose: "For me the most important part of a dinner party is letting myself relax. At a certain point, a few minutes before everyone is to arrive, there's not much that can be perfected. It is what it is and everyone will be gracious and happy to be in one another's company. Join them. After all, isn't that the reason you're throwing the party in the first place?" 

Off course these 5 tips can be used for any dinnerparty, especially also for Christmas dinner planning. 

I can only agree to this. 

Here is my recipe for a stress-free start of your dinnerparty with an easy cocktail:

Prosecco with amaretto & raspberries

Inspired on a welcome drink I had at restaurant Tuinhuis Culinair in Tilburg, Netherlands

Ingredients: 

• Amaretto 
• Prosecco
• Fresh raspberries. 

Divide a small dash of amaretto in champagne glasses; not to much or it will be very sweet. 
Top it off with prosecco and a few fresh raspberries. 

Serve with straw. 

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Confessions of a Cookbook Addict

OK I admit; it's not just a hobby anymore it's more like an addiction. A cookbook addiction.  
I'm not sure if there is a treatment for that… 
But as long as I can afford it I don't think it's such a big problem. 

Except maybe a space problem in our house. For now they are scattered around the house; the living room, the kitchen, the study and even the bedroom!  

My last money at the end of the month is more likely to be spent on a new cookbook rather than new clothes or something for the house. And when we were backpacking in Peru last year and I discovered there were already two volumes of  Tony Custers 'The Art of Peruvian Cuisine', each volume about 2,3 kilo grams in weight, I could not resist buying them both.  A bit crazy, I know.

Fortunately I'm not the only one; many foodies are suffering from this addiction. 

Some of them even devoted a whole blog to it! Like Diary of a Cookbook Addict with lovely posts about her favourite cookbooks written by a Philly native who moved to Dublin. Unfortunately she stopped posting since this year. 
Then there are the other foodbloggers like myself who made confessions on their blogs; Anja & Ianna from the Dutch foodblogs Brutsellog & Beginspiration blame blogging about recipes as the start of their cookbook addiction.

And Dana from The Kitchn even gives some tips on things you can do if you're starting to feel out of control. But I'm not at that point, not yet! 

Although I can't find any actual numbers at the above mentioned blogs;  freelance journalist Dionne Christian admits she has 148 cookbooks in an article about why we're addicted to cookbooks in The New Zealand Herald. I counted mine; 198 cookbooks + so many issues of cooking magazines I don't even start counting them. But that's nothing compared to the cookbook collection of Tonny Eyk, a Dutch pianist, who according to Bouillon magazine owns a cookbook library with 1500 cookbooks! 
A cookbook library; I need a bigger house for that ;-)

Although my cookbooks are not organised by logical order; they are more or less divided into the following categories:

Books I cook from a lot or are frequently consulted; I keep this in my kitchen cabinet.

The 'big' books; either in weight or from big chefs; they are standing on a bookshelf in the living room.

Below it are the culinary novels; with my absolute favourite 'Cooking for Mr. Latte' from Amanda Hesser 

A big part of my cookbook collection I keep in my study...

Then there is always a pile of cookbooks or culinary novels on my bedside cabinet. Along with some culinary magazines and  'normal' books.

Most of my recently bought cookbooks are kept on a sidetable in the livingroom for a while, so I can look for new recipes while sitting on the couch in the evening.

And last but not least the 'cookbook' I use most; a collection of all the recipes I made over and over again in the last few years. I type them in Word and reprint it at least once a year. It's full of recipes from my cookbook collection, recipes I found on Internet, recipes from magazines and from family and friends. 

All updated and provided with hand written notes. When we bought our kitchen a few years ago I insisted on a cookbook holder so I have them on eye level all the time I'm cooking :-D

There was a time that I made the promises to myself that I actually have to cook 1 recipe from each copy, or else I would have to sell them. Well, let's just say I do use most of my cookbooks a lot but I have not gotten around to make anything from 'A day at El Bulli', the amazing cookbook 'Puurst' from *** restaurant Librije in the Netherlands which won the Gourmand World Cookbook award 2013 in the 'best chef' category or from *** Chef Gordon Ramsey. These are more for inspiration and new ideas for dishes I make in a simplified way.

On my wish list are Ottolenghi's Pleny,  Mastering the Art of French Cooking from Julia Child, Nigel Slater's Kitchen diaries and many, many more.

I'm really curious how many cookbooks other crazy foodies have, what's their favourite cookbook and what's on their wish list! Leave a comment to let me know :-)