Miami Beach and some Sun

Mai 14, 2014






all images © Kathrin Koschitzki



I love Miami Beach, its beautiful soft colors and warm water.
I bought a hat and took a long walk to see all the formidable Art Deco Buildings wearing my Salt Water Sandals.
If you ever visit, you should have some Stone Crabs and melting ice-cream at the beach. And, of course, try a piece of Key Lime Pie. This is how the sun tastes. 








KEY LIME PIE
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    • Crust
    • 100 g unsalted butter 
    • 150g crackers (I use Leibniz Kekse) 
    • 75 g sugar
    • a pinch of salt

    • Filling
    • 800g sweetened condensed milk
    • 130 g sourcream 
    • 200 ml freshly squeezed key lime juice 
    • 2 tablespoons key lime zests

  • Garnish
  • 200 ml heavy cream
  •  2-3 more key limes, cut into slices 


    Crust
    Melt the butter and crush your crackers into crumbs. Mix together crumbs, butter and sugar. In a 24 cm pie plate, press the dough down with your fingers and form a rim.
    Prebake the crust at 175°C for about 10 minutes until lightly browned. Remove from oven and let cool.
    Filling 
    Whisk together condensed milk, sour cream, key lime juice and zests. Pour into your pie crust. 
    Bake again for about 8 minutes. The surface should not brown! (The inside will still quiver when you touch the pan). Chill pie thoroughly before serving. 
    Garnish
    Whip the cream with an electric mixer until stiff. 
    Pipe around your Lime Pie (or just add a spoon on every piece when serving) and add some slices of key limes. 

    Drinks Drinks Drinks

    Mai 05, 2014




    Some time ago I was asked to shoot a serie of balancing drinks for BWT. To be honest, I never quite understood this whole detox movement (I used to stand in a kitchen surrounded by tons of chocolate, sugar and buttercream and I did not really unlike it). 
    But they were delicious and refreshing and if they additionally clean my body, I will not ask any further questions. 



    Peppercress-Papaya
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    • 1 slice (20-30 g) ripe papaya
      • 10 ml freshly squeezed limejuice 
      • 10 ml goji-berry-juice 
      • 1 Ts garden pepper cress*
      • 220 ml filtered water

    Peel the papaya and cut it into small pieces. Together with all other ingredients, blend until you get a smooth, liquid consistency. 

    *Herbs and sprouts are very healthy. Peppercress contains many detoxifying nutrients that quicken the body cleansing. Their diuretic qualities accelerate to rinse toxics out of your body. 















    Vegetable-Cayenne
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      • 20 g carrots
      • 20 g celery roots
      • 5 g leeks
      • 1 branch flat leaf parsley
      • 3 juniper berries
      • 3 peppercorns
      • 2 pinches of sea salt 
      • 220 ml filtered water
      • some lemon peel
      • 1 vanilla bean
      • 1 pinch of cayenne*

    Clean and peel the vegetables, cut them into small pieces. Bring all ingredients (except lemon peel, vanilla and cayenne) in a small saucepan to a boil. Add lemon peel and vanilla bean and allow to infuse overnight. 
    Strain through a sieve. Do not add any more salt! Sprinkle with cayenne just before serving, enjoy cold or warm.


    *Cayenne are actually grounded chilly peppers. Its Capsaicin encourages your metabolism, helps the digestion and makes cayenne a perfect detoxification spice. 












    Grapefruit-Herbage
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      • 220 ml filtered water
      • 3-4 dried peppermint leaves (or 1 peppermint-tea bag)
      • 1 branch fresh rosemary
      • 2 stems lemon grass
      • 1 grapefruit*


      Prepare a tea with the filtered water and peppermint leaves or peppermint teabag. Let it cool. 
      Fill it in a jug, add rosemary, crushed lemon crass stems and let it infuse for about 1 hour in the fridge. 
      Add the freshly squeezed grapefruit juice.

      *Grapefruit contains a high quantity of Vitamin C and antioxidants, which are important for the natural detoxification of your liver. 









      all images © Kathrin Koschitzki


      Thank you Hannah for lending me your briskly hand here!



      Chef Cathleens Spring Lunch

      April 28, 2014










      all images © Kathrin Koschitzki



      A while ago I met Cathleen Boydron, a beautiful woman and excellent Chef.
      To be honest, it was hard for me to decide what to be more fascinated about: her divine cooking (just exactly how I love food: freshly picked from the market, not too complicated in preparation, but always with a twist that makes it very special and that lets everyone roll their eyes when eating the first bite), her precious Parisian home (a turn-of-the-century town house, prettier than you could imagine it, with molding on the ceilings, a fireplace, oak floors and an enchanted garden around it) or Cathleen herself: an American-French Lady, swirling around in her cooking jacket like she never did anything else before...

      Cathleen prepared this Spring Lunch for her Family on a Saturday, while her little daughter was walking around in the kitchen with Cathleens high heels on.



      Spring Lunch (serves 6)

      Young vegetables in Tempura
      Green Asparagus with Parmesan Shavings and White Asparagus in herbed Hollandaise
      Slowly roasted Young veal loin with Chanterelles and Almonds
      Berry Pavlova with fresh whipped cream


      Young vegetables in Tempura

      Young veggies, like baby turnips, pink radishes, french green beans, pencil carrots, mini beetroot, zucchini flowers, edible flowers like violets, pansies

      100 g of all purpose flour or rice flour
      1 lightly beaten egg
      15 cl ice cold water
      20 g blue poppy seeds
      deep fat frying
      2L peanut oil

      For the batter, whisk together  the flour and beaten egg, slowly pour the ice cold water and whisk briskly to eliminate the lumps. Add the poppy seeds and whisk again. Keep chilled until ready for use.
      Wash all of the vegetables. Spring vegetables have a very thin skin and therefore don’t need peeling, except for the beetroots. Heat the peanut oil in a heavy pan or deep fat fryer to 180° C. Whisk the tempura batter and dip the vegetables into the batter by small quantities. Use a fork or chopsticks to take the veggies out of the batter, so that the excess batter will drip off.  Once the oil is to temperature, place the veggies delicately into the oil, about 4-5 at a time . Turn them around in the oil using a slotted spoon. Remove the vegetables once they are golden brown and place on paper towel to absorb excess oil. 
      Sprinkle with « fleur de sel » or Maldon sea salt and serve immediately.


      Roasted Green asparagus with organic parmesan shavings,
      poached white asparagus from the "Landes" region of France in herbed hollandaise emulsion

      18 local green asparagus
      a nice chunk of organic parmesan
      fruity olive oil
      fresh ground pepper

      Cut the woody end of the asparagus off. Green asparagus don’t really need to be peeled but I like to pel them lightly with a vegetable peeler ; the contrast of the light green stems and dark green tips looks nice after peeling. Boil a large quantity of water in a wide pan.  The asparagus should lay flat.  Once the water boils, salt it with sea salt, 10 g of salt per liter of water.  The salt will help preserve the vivid green color. 
      Check the tenderness after 10 minutes by inserting the tip of a knife into one of the stems.  The asparagus should be slightly firm. Strain the asparagus and place immediately into a large quantity of ice cold water.  This will fix the chlorophyll, keeping the asparagus appetizingly green.  Place the asparagus onto a large platter and just before serving, sprinkle with some good olive oil, pepper with 
      freshly ground pepper, shave fresh parmesan over the top using a vegetable peeler.

      18 white asparagus
      1 fresh egg at room temp
      1 teaspoon of French mustard
       25 cl grape seed oil
      fleur de sel, white pepper
      ¼ bunch of flat parsley
      ¼ bunch of cilantro
      ¼ bunch of chives
      ¼ bunch of tarragon
      juice of ½ lemon

      Peel the asparagus with a vegetable peeler.  Take off quite a bit of the stem, sometimes white asparagus can be pretty woody. Boil a large quantity of water in a wide pan.  The asparagus should lay flat.  Once the water boils, salt it with sea salt, 10 g of salt per liter of water.
      Check the tenderness after approx.. 12 minutes, the white asparagus should be cooked to more tender than the green.
      Strain off water and place the asparagus onto a plate with covered with paper towel to absorb excess water. Let them cool off before placing in fridge.

      Hollandaise emulsion
      Prepare a classic mayonnaise: all of the ingredients must be at room temperature.
      Separate the yolk and egg white.  Keep the egg white in a clean bowl.
      Whisk the yolk with the mustard, pour the grape seed oil progressively while whisking briskly.  The mayonnaise should take quickly becoming quite creamy. Continue whisking and adding oil until all of the oil is emulsionned.
      Add the lemon juice, season with fleur de sel and fresh ground pepper. 
      Whisk the egg white until it become frothy and creamy, but not too stiff. 
      Wash all of the herbs and chop finely. Add the frothy egg white to the mayonnaise delicately using a spatula.  Add all of the chopped herbs.  Check the seasoning.

      Slowly roasted Young veal loin with chanterelles and almonds

      1 veal loin, weight 1,5 kg
      (have your butcher tie the loin up like a roast and ask him for some veal bones)
      2 sweet white onions
      ½ bunch of fresh sage
      15 cl of dry white wine
      1 l of veal stock
      salt and pepper
      olive oil

      800 g of chanterelles
      3 spring onions
      12 fresh peeled almonds
      1 candied lemon (candied in salt)
      organic lemon zest
      olive oil
      10 g of sweet butter
      fleur de sel and fresh ground pepper

      Preheat oven to 190° C. Take the meat out of the refrigerator at least one hour before cooking. Peel and slice the onions, wash and spin dry the fresh sage. Heat a cast iron dutch oven with 3 tablespoons of olive oil and sweat the onions along with the stems of the fresh sage. The onions should not brown.
      Remove the onions and keep aside in a bowl. Season the veal on all sides with fine salt. Heat 3 more tablespoons of oil in the dutch oven and brown the loin on all sides. Add the veal bones, they should brown as well. You can add a little fresh butter to help the browning. Spoon the melted butter over the loin roast regularly. The meat should be well browned, almost caramelized but not burned.
      Remove the browned meat from the dutch oven, remove excess fat using paper towel, heat the meat juices in the dutch oven and deglaze with the dry white wine. Let the alcohol evaporate.
      Put the veal loin back into the Dutch oven, add the onions and fresh sages leaves, cover in veal stock and bring to a boil. Cover with lid and place in oven for 1 hour. Turn the roast over after 30 minutes of cooking.
      After one hour, remove the roast from the dutch oven, place on a rack over a pan and cover with foil. The roast must rest at least 15 minutes before being sliced.
      Place the dutch oven on the stove and reduce the cooking juices. Strain the juices into a small saucepan and heat. Add a tablespoon of sweet butter and whisk briskly to thicken the sauce and
      make it velvety.
      Slice the roast and place on a serving platter and pour some sauce over the top. Serve the rest of the sauce in a sauce dish.

      Cut off the end of the stem of the Chanterelles. Slice the larger mushrooms in two, and wash all of the mushrooms rapidly in a large bowl of water. Remove them quickly from the water and spin them dry in a salad spinner. Wash the spring onions and slice them at an angle.
      Heat 3 Tablespoons of olive oil in a heavy frying pan. Cook the mushrooms on high heat, salt and cook for one minute, until they render their natural water.
      Strain off the water, remove the mushrooms. Add the sweet butter, when the butter becomes frothy, add the mushrooms and the spring onions; cook for a few more minutes to brown the mushrooms.
      Rinse the candied lemon and slice the zest in a fine julienne. Zest the lemon using a microplane
      Add the lemon julienne and the zest, then the almonds. Heat gently.
      Serve the warm mushrooms with the veal loin.

      Berry pavlova with fresh whipped cream

      200 g of egg white
      200 g of granulated sugar
      200 g of powdered sugar
      33 cl of full fat whipping cream
      Strawberries, raspberries, blueberries

      Preheat oven to 90°. Weigh all of the ingredients before starting.
      Whip the egg whites with an electric mixer. When the egg whites become frothy, start adding the granulated sugar, little by little. This will stiffen them and make them shiny. When the egg whites are stiff, stop whipping and add the powder sugar. Mix gently with a spatula.
      Cover a baking sheet with baking parchment paper. Spread the meringue evenly creating a thick disk shape. Scoop out the center; this is where the whipped cream and fresh berries will be placed once the meringue is baked and cooled.
      Place a second baking sheet under the first one . Place the oven rack in the middle and bake the meringue for 70 minutes.
      The meringue should be very white. Once baked, remove from oven and slide the parchment paper onto a rack to cool thoroughly.
      Place the whisks, the bowl and the whipping cream in the refrigerator for at least 30 minutes.
      Whip the cream slowly at first then more and more rapidly until the cream thickens and becomes firm. About 8 minutes.
      Place the meringue on a serving platter. Fill the scooped out section with whipped cream. Add the fresh washed berries in the center and sprinkle with powdered sugar.
      The pavlova may be held in the refrigerator an hour but should be eaten the same day!


      The Young Vegetable Tempura recipe has been published in the 11th KINFOLK Magazine.