Again, I havent posted for a while…but this Veal Chop Milanese which I had yesterday at Bice deserves an acolade. Delicious juicy, thin enough to be crispy, tasty, just the best. Bravo Chef. Well done.

I decided to shorten my posts, better than nothing. Plan was to have a little holiday story here. But this will anyway never happen. Here is saw hungry family having lunch, and I got hungry too. I shot probably 90% food related pics, and will upload soon some more.

We had a wonderful holiday in Thailand. The Thais drive one crazy because they are very slow, but besides that, lovely people. Obviously I did my fair bit of research, and read everything a savvy explorer has to read…but – we got screwed up anyway. Interesting enough is that during the scam, it flashed through my head that I actually just read over fried eggs during breakfast about this well groomed gentlemen…and here we are. Well, he got it back big time. In case you are travelling Bangkok, my advice, tell everyone who approaches you, not matter how smart, handsome, well groomed or suave to:

FUCK OFF

they usually look like this (the guy in the white shirt with tie, pretending to work for the tourism department, which closes both eyes and lets it pass because they all get a cut…)

love it and now I am also on it. Check it out and join because right now I have 0 followers.

http://twitter.com/cliffwaterford

The Philipino Christmas Choir screaming theire lungs out, together with the littel kids from the British and American Expat School Academies.

What a feeling..

I had Ruedi’s wonderful weblog on my link list for over 1 year now, and visited quite frequently. I dont know him but I love the wealth of recipes and stories about traditional Swiss (and other) food. Nice. The look and feel of the blog is just so Swiss, I love it. Now my little story and what gave me the inspiration… Ruedi’s blog was updated last year before Christmas with some festive kitsch, he didn’t remove that for at least 6 months. A few days back I checked the link out because I was searching for a recipe and just wondering what’s cooking in his pots and pans, and what I get is…404 Not Found!

404 of Ruedi's blog

…404 was followed by a mild shock. It’s all gone! He is disappeared, all the wealth of information….buff and gone in the universe of fiber glass cables? The link doesn’t exist anymore? What the hell.

I thought to myself – this Ruedi, not having removed the festive touch to the website for months, and now the the web link also doesn’t exist anymore, this Ruedi must have gone missing in action…

How sad, worst case scenarios shot through my mind. All the wealth of information and knowledge gone missing? How to recover? Where is he? Expatriated to a lonely Caribbean island?

Well, today I tried again and found his full name in the expired link,  http://home.balcab.ch/r.l.sperandio/index.html and then googled and googled and guess what, he changed to his own web domain! Fantastic, only half as dramatic as I thought. What the hell!

Check it out, from Fondue to Hoernli Auflauf, you get it all. -

Great job Ruedi, well done, the name is perfect:

Gesalzen Gepfeffert!

sandstorm reaching dubai marina skyline

seems that I am having some difficulties to kep this blog updated…

since I arrived in Dubai many things happend. We went through a very hot summer. Here every summer is very hot with temperatures up to 50 celsius, but for me the first time. Quite interesting, the city is nearly empty, no traffic jams, no problem on the roads. Come September and the school season starts again the city seems to awaken. Temperatures start dropping (September is still hot and humid but middle Ocotober it gets realy nice) – the streets are jamed, the parking spaces even in our Labor Camp City called Discovery Gardens are packed and its buzzing here. The hotel has opened in the meantime after lots of hard work. I am lucky that I am working in a and with a great team of professionals. But more about the work another time. Today I was checking some room amenities and one of my managers calls informing me there is a sandstorm! – the first one of the season. Luckily I was on the 19th floor, with my camera, like by concidence. Amazing, the sky turns black, winds pick up to 50 miles and hour and all the dry dirt and sand flies around. A few rain drop even came down. The first time since I am here…Good to feal that the 4 seasons also reach Dubai. Weather is otherwise kind of monotome, always nice and sunny. Today was exciting!

Strange thing happend since I am in Dubai. The initial purpose why I setup this blog was to keep friends and family updated, so they can follow what where when why. Since I am in Dubai, where it would acutaly make sense, I have kind of lost enthusiasm to udpate this site. Why? Too busy, too lazy or is Dubai so boring that it gives to little inspiration to write about? There are actualy millions of things to write about, but who cares about the tallest tower, the biggest man made island, the stinkiest fart, the uggliest person, the i-dont-know what record braking bullshit they next come up with????

We are now exactly two month. (for the historic record keeping book: arrived April 2, 2008 at approx. 8 AM

things I like…

• Having dinner and drinks, smoking cigars with some of the other expat friends.
• My job and the people I work with is very interesting and worth being here for.
• My new car – funny, I was never a car enthusiast, but I am very happy with it. (bought it from my boss!)
• The Madinat Jumeirah hotel, with its bars, terraces, restaurants, views. A great place to hang out for a drink.
• When people from elsewhere visit, i.e. Kevin and Manuel last month. – Thanks, was fun.
• My flat is quite decent, the curiosity shelf we installed is superb…
• Swimming in the ocean.
• The dessert seem to be a quite interseting place and I will explore more of it!

and hate…

• Coming from London and in general from western Europe, the city completely lacks a center with cafes, small corner shops, ambiance, street life and buzz, where you just go for a walk. – The pendant to that would be a shopping mall.
• Shopping food is a big fucking disaster. (and shopping food and cooking is one of my biggest passions, so basicaly I am screwed…) Again, compare it to London, New York, Zurich, any decent, civiliced and 21st century city where you can choose from a multitued of speciality shops, from the Fromagerie, the small butchers, the bakeries and delies, the vegetable stalls etc. – here you can choose between a handfull of massive supermarkets. (Carefour, Geant, Spinneys and a few third world supermarkets)
• You have to drive everywhere. No public transport. Some should not be allowed driving on the streets… (you know who I mean..)
• Everywhere you look there is massive construction going on.
• The prospect of having to move into company accomodation which is currently being built in Jumeirah Village South, wherever that is…but I let’s cross that bridge once we are there!

and what we havent explored yet….

• The old part of Dubai. (we live close to Marina, basically the all new Dubai which was built in the last 10 years)
• Places, cities and countries around the Dubai and the UAE.
• that’s it??!!

It will be interesting to compare today’s thoughts of Dubai against the ones I will try to write up in 6 – 9 month time. By then, we will love it and end up another 7 years here, like many many other expat I know… there must be something magic about Dubai which greenhorns like us still have to discover. Ahh, and it seems that money can be made here quite well.

Cheerio.

JUST MARRIED – Clifford and Steffi

Thanks to all for joining us at relative short notice. We had an amazing day on April 1, 2008 beginning with getting married, followed by an amazing lunch at Locanda Locatelli’s, some pints of ale and cigars in the afternoon and bang, off we went to Dubai where we arrived the next morning. The just so perfect last day before leaving the city we lived in for over 3 years. We will certainly come back…Thanks to to the circle of family & friends for making your way at short notice to London and for attending, the Weiner Sils Maria family and Fiedler family from Nievenheim, best friends (and best man) Marco and Daniela from NYC! Thanks a million. The wedding ceremony will take place next year, invitations etc. to be sent out early 2009.

from the desk of Clifford Weiner – cliffwaterford

London, 25 February 2008

The property is rising in Dubai from the coastline of the largest man-made island in the world, the Palm Jumeirah. Positioned as the flagship property it is, situated at the apex of the Palm Jumeirah’s Crescent, Atlantis, The Palm. The resort will offer more than 1,500 guest accommodations at the Royal Towers, and over 39 Food & Beverage outlets. Here are 2 interesting links to follow; www.atlantisthepalm.com and www.thepalm.ae

I would like to take this opportunity to thank everyone who was part of the hugely successful opening of InterContinental London and supported me as great guest, friends, colleagues and business partners. To get updated on new contat details, I am on facebook as cliffwaterford.

Best wishes.”

Hello. This blog nearly died. I just managed to give some first aid, exciting news, new inspration…24 hours in another city and see whats happening!! Check back soon…

Tomatoes are essential ingredient for tomato sauce, pasta dishes, salads, cooking in general. It is unbelievable what kind of rubbish tomates we get in supermarkets. Grown in greenhouses, tasteless, lifeless without soul and juice. Toamtoes are suposed to be the paradise apples, the hormone Serotonin is responsible to evoce feelings on happiness (…)

Whilst they all look the delicious, on the grapes, different sizes, cherry sweet, cherry spicy sweet, plum, whatever. It has nothing to do with the real tomatoes that seduced me in Spain, in this small vegetable shop run by a local farmer and organic vegetable grower. Make a tomato Spaghetti Pomodoro Fresco with a “good” tomato and you will seduce any diner you cook for, just as the Paradise Apple (or tomato?) aparently seduced Adam and Eve, or the snake, cant remember.

Anyway, problem is that most people dont buy this delicious fruit, because they are expensive and sometimes slightly beaten, not like the supermarket artificial tomato which shine, are faultless and keep for days in the fridge. Same applies for fruits, we all want organic grown but impecably looking fruit and vegetable?

On July 5 is Dad and Steffi’s birthday, yes, both on the same day. Me and Steffi are going to fly home for a few days. In anticipation of the party I put a checklist together, and a possible run down…

2 days before

Print the attached checklist. BBQ party checklist Dad and Kevin go shopping, get all equipment and food & beverage ready and delivered.

Day before

We marinate meats, prep salads, chill drinks, go shopping again, setup the tent and seating area.

On the day

09:04 Get out of bed, drink a cup of coffee, have some breakfast with the family

11:28 Open a can of beer, relax, get an overview, check the check list (whilst mum starts to panic big time and dad goes to practice some golf swings (nur schnell) on the driving range because he anyway has to deliver something to the Margna, Kevin makes Luca run and setup the tent because they didn’t manage the day before, Nona is quite confused. Steffi also starts to stress.

12:07 We start setting up the area, sound check, play very loud music, open another can of beer, I am getting realy hungry, maybe I should fire the BBQ and test some Bratwurst with Senf. Mom goes crazy but everyone joins and has a bite to eat anway.

16:48 Fire up the BBQ for the second time, food ready and all laid out, drinks chilled, glasses ready, Francesca makes the first Mojito, we enjoy, play more very cool and loud music.

18:01 First guests start to arrive. We make some more drinks. The first steaks hit the BBQ. Do we have enough Ice Cubes???

19:18 Party starts to seriously move, people get relaxed and chilled, the DJ needs some help, I sort him out and plug in my laptop, he grabs some food and stays cool.

20:01 The party is now in full swing. BBQ is burning. Great food with juicy steaks, finger sucking spare ribs, crispy roasted sausages, fresh salads and delicious drinks. Everyone is happy.

22:29 Get a Wodka Tonic. Get an overview of what’s happening. The first neighbours complain about the music and noise. Police arrives. Give them a drink and some food. Thanks. Good night. The party continues without interruption. Nona needs to go to bed. Time to light some Cuban Cigars.

23:60 We sing happy birthday and a swinging party continues until early morning.

Last week we went to Spain over a long weekend, just to chill out in the sun, good food and get some serious good sleep. The house is my parents and it is located on north of Barcelona, on a mountain with pine trees, overlooking the Mediterranean Sea. We have been there several times in the last few years. It’s seriously relaxing and quiet, just with some birds singing and no other noises at all, the perfect location to re fuel after a really busy first quarter in London. A few small villages close by offer everything, from great food markets, fish markets, bars, restaurants, everything. My parents, whom we haven’t seen in ages, were also there and we spent a few great days together.

Our first lunch happened of course in a place that I would not miss out once on a trip to Palamos. It’s called Tragamar and is located on the small beach strip in Calella de Palafrugell. We started with a stroll along the small beach promenade which is in front of a picturesque village feeling quite bohemian and arty. The place is never overcrowded by “tourists” and mainly visited by “local tourists”, either Spaniards or foreigners like us. I like to consider myself a local tourist and try to avoid any places overcrowded with other foreigners, and blending into local communities, exploring neighborhoods and using the local language as much as the knowledge allows.

The lunch in Tragamar consisted of superb Jamón Ibérico, pan tomate, Gambas all ajilo, tiny small mussels (berberechos) cooked with some garlic, parsley and Sherry wine, some local rosato wine and escalivada with anchovies from the coast.

Berberechos with parsley, Sherry wine.

Gambas in olive oil, slow cooked garlic. The gambas release the flavor and color of the shell into the oil. Dip the bread in it, its just out of this world.

Jamon Iberico, Pan con tomate. The pan con tomate is a toasted white bread, similar to a baguette, rubbed with some garlic and tomato.

So what’s the deal about being a local tourist? I think its all about not sticking out like a soar thumb in the crowd, eating in restaurants when locals eat (at 9 or 10pm) and not at 6pm with the lobster red roasted crowd wearing sandals, or something like that.

Next weekend we are going to Spain for a long 3 day weekend. Today will be packing up a few things day because next week is hectic and I will have little time to do that.

But which cookbooks should I bring with me? Every time I’m in Spain there is lots of time for cooking, bbq, shopping on markets and I miss my cookbook library from home.

I think I will pack up the 2 books of Elizabeth David, Mediterranean Cooking and French provincial cuisine. That’s it. It’s a lazy rainy cold Sunday here in London and the 2 boring thoughts above are about all I can get on this blog today.

At least I found an inspiring photo which I took last year, looking down the village of Palamos.

Today is a bank holiday in the UK which means nobody is really working, its gray and rainy, and next thing I will take my work on the memory stick and go home. I went to the office to catch up with some papers and drifted quickly off to look at some food blogs, and thats what I discovered today…

1) The Food Pornographer: with very nice images, inspiring recipes, looks realy good. (the post on Chutney Mary’s Indian Restaurant in Australia is specially inspiring and can be found here http://www.thefoodpornographer.com/?p=711

2) Then there is this one, Foodbloggin where I hope to become a contributor…

3) A Swiss food blog, blogging out of Switzerland, by a Japanese lady called Makiko, married to a Swiss man. The blog is up since 2003 and looks very yumy, I think there is a lot to discover,… you can find it here under Justhungry

4) Tonight we are cooking a classic Swiss dish: Kalbsgeschnetzeltes zuercher Art. (which means thin slices of veal, button mushrooms, white wine, cream sauce, served mostly with Roesti or Taglierini, more of this will follow later on tonight…)

Loads of recipes and insight into Swiss cuisine can be found on Ruedi’s website. There is still the Christmas image on the front page, I really hope nothing happened to him and wish that he is travelling somewhere to update his great food resources. Currently there is Morocco, Italy, and endless other resources on European countries from Algarve to Walloon. All of them are on other sites. It is absolutely fascinating and I would love to get to know Ruedi. (If you happen to be in London, drop me a note and be my guest)

5) and then there is World on a Plate which sounds very interesting too…

Grilled and marinated vegetables are a delicious hearty but fresh company with all grilled meats, especially lamb and beef. It could also goes well with grilled goats cheese. To prepare, put a side at least 1 hour time. (served on ciabatta bread, this makes a delicious vegetarian sandwich)

Ingredients:

2-3 Aubergines
3-4 Sweet peppers, red (and yellow)
4 Courgettes
6 ripe tomatoes
1 bunch of basil, 1 bunch of parsley, some marjoram
3 garlic cloves
Olive oil, Sherry vinegar, salt, pepper
optional, but delicious, a bunch of green asparagus

Preparation:

Put the peppers as whole in the oven, 200 Celsius, 40 minutes.

Slice aubergines thinly approx. 1 cm, sprinkle with some salt and leave for about 30 minutes.
Slice courgettes.
Half the tomatoes.

In a heavy grill pan, or over a BBQ, grill the courgettes on both sides, about 1-2 minutes, leave still slightly crisp. Drain the water from aubergines, then grill.

The peppers need to be peeled. After they have browned – blackend in the oven, remove and put in a plastic bag to cool a bit, this will make it easier to remove the skin. Remove skin and seeds, tear in pieces.

Grill asparagus.

Squeeze the juice of the tomatoes over a sieve to remove the seeds, into a large dish or bowl.

Add the crushed garlic cloves, salt, pepper, olive oil and vinegar, then combine all vegetables in the sauce. Add lots of roughly chopped basil and parsley, some marjoram, season to taste, add oil and vinegar if necessary.

Now grill the tomatoes quickly, cut in half again and add to the vegetables.

Mix well and leave for a little while to infuse with the rest of the vegetables.

First BBQ of the year, at Steffi’s house in Nivenheim…as usual, I take control of the shopping. For me a real BBQ essential is having tons of meat, fish, poultry, sausages and vegetables to throw on the hot coals. Salads on the side, also worth investing in, then you need some very good bread, baked potatoes, slow BBQ’ed whole garlic cloves, grilled juicy tomatoes, maybe even some whole grilled, slow cooked and caramelized onions, sauces from aioli to chived up sour cream, Sirachi and BBQ sauce, there are so MANY things that need to be part of it.

The pre BBQ shopping trips are always the battle, who much, which cut, who will eat all this food, but it must be a lot.

On our first BBQ of the year we had this delicious chicken which came out better then anticipated. It was actually the best!

Grilled Chicken, Lemon, Chili, Garlic:

Chicken crowns, (2 breast on the bone, could also be a whole flattened chicken)

Garlic, Chilli, Lemon rind chopped in pieces, Pepper, Olive Oil,

The above are rubbed over the chicken, left aside for some 1/2 hour. Before grilling, season with Salt.

On the grill it goes. Then, once nice and crisp on all sides, wrapped in tin foil and left on the side of the BBQ to fully slow cook and the juices are retained.

Simple, delicious.

I am reposting this recipe, posted originally June 2, 2006. It got some many hits and views that it needs to be on top again!!

This fantastic, simple and delicious recipe is from one of the greatest chefs. Thanks Theo and River Cafe Cookbook for this. It changed my life. The recipe is so quick and simple to make, tasty, spicy, yummy, it became instantly our favorite.

(I actually got it of Theo Randall, he was the Head Chef and partner at the River Cafe in London who now runs his own place Theo Randall at the InteContinental, on Park Lane.)

penne, de cecco, nothing else. don’t even think about another brand.

1 tin of good pelatti or chopped tomatoes

fresh garlic, 4 – 6 whole cloves (now in spring there are those beautiful pinkish fresh garlics…)

1 red hot chili, halved, without seeds

a bunch of basil leaves

olive oil, extra vergine, again, don’t trade down for somethin cheap crap oil

Now, this is the key to a great sauce…

Slowly cook the whole, peeled garlic cloves in enough olive oil so that they are covered in the oil, add the chili. It is crucial that the garlic and chili simmers very slowly in the oil, remove the pan if necessary and put back on the stove in order for it not overheating. (When Steffi did it last time she wanted to rush and the garlic burned and exploded, what a mess)

When the garlic is very light golden brown, quickly fry the basil in the oil. then remove it and put aside.

add the tomato and cook slowly for about 12 minutes on low heat. Be careful when adding the tomatoes as the oil is hot and it will blubber like mad.

Season with a pinch of sugar, Maldon sea salt and fresh ground black pepper. taste and season again until you find it right. you can now remove the chili, or leave it, depends on how spicy you like it.

Boil the pasta in water with plenty of salt. (if there is not enough salt in the water so you can actual taste it, the pasta and sauce will taste lame. so taste the water and make sure it is salty enough. often pasta tastes of nothing although the sauce is OK, that’s often because it was boiled in water without salt…)

when the pasta is very al dente remove, drain and add to the sauce, mixed it well, again and again and slowly finish in the sauce. the sauce will now really infuse into the pasta. be careful that you don’t overcook it, needs to remain al dente. add the basil.

serve with fresh Parmesan to grate and a nice bottle of red wine. We always get the £6 Crozes Hermitage from Sainsburys with it, it tastes strong enough but not overpowering, and the shop is open till late.

its the simplest and best dish I know. try it. if you don’t like it let me know. i invite you to my place and cook them for you.

Buon Appetio.

Our IT Manager is German and his name is Juergen A., von L.! A foodie interview has to follow immediately!! He has created a blog for our hotel on blogger! Check this out! I hope many people will contribute on it and wish you all the best of success with your first posts, and keep it going. http://iclpl.blogspot.com/

Thanks for tagging me!

Edited 22 March 2008: Well, the blog died on 9 May 2007 with some confused content and because some people are sleeping. Juergen is moving to Germany to oversee 2 hotels, Cologne and Dusseldorf and the foodie interivew has still not been completetd. I will follow up, lets see what happens. Bis bald, tschuess.

this is great…what a story, compliments Mr. Uhrenbacher! (QYPE developer blog)

I added my first few “reviews” or thoughts to QYPE and it took a while to write it, so I thought I’ll post it here too.

“here anyone can recommend, review or describe their favorite places and secret tips in their city e.g. shops, restaurants, museums, doctors or simply the best place for a first kiss under a beautiful sunset. All in all, everything that makes a city worth living in! If you want to know what I like best about my city just click on the link http://en.qype.com“

my QYPE contributions, click here

and here are some thoughts on other places like Trader Vics, China Tang, Jasmine, that’s it.

London… The first time in my life at Nobu London was in 1999, we were in London on a short break and had on the day the brilliant idea we want to go to Nobu…, and got a table through a few pestering phone calls to a great friend and chef I know, he worked with Mark Edwards on some promotions. (Mark is sort of Global Head Chef and a partner of Nobu Matsuhisa, Nobu has 15+ places from LA to NYC, London to Hong Kong. These are part of the Myriad Restaurant Group, where Robert De Niro and Drew Nieporent are amongst the partners, all big players…then there is a brand owned by Nobu himself, called Matsuhisa, more boutique style, all very complex and strategic)

Back to our experience, I only realized once seated in the restaurant what a celebrity packed hotspot this was. We came from a Swiss mountain village, so this all in a sudden felt like being seated in the first row of a Film Premiere. Anyway, I don’t think this interest anybody, the point is, today in 2007 the restaurant still has a great energy, buzz and nothing is inferior then it was back in 1999, except that the customer base is a touch less celeb-ish, more mixed, tourists, punters out for a great treat, business men, etc.

Nobu London maintains a 1 Michelin Star since years, and still has one, the service is still very efficient, not always over the top friendly, but the prices are kept steep if not over the top. The Japanese Food with a twist of Peruvian influences is absolutely wonderful, the energy and vibrancy in the restaurant is world class. A magic place that has its price tag.

If you go there, never miss the signature dishes that are part of the fame. Edamame beans, Yellowtail Jalapeno, Rock Shrimp Tempura (order with 3 sauces) or Creamy Spicy Shrimp, Black Cod Miso, and then have a selection of Sushi, it is top end, can’t get much better then this outside Japan. No matter what, don’t miss the desserts, they are a class of its own, from a pastry chef that worked for Adrian Ferra at El Bulli. To drink, maybe try a Bamboo pitcher of Junmai Daignjo quality Sake.

I am not always convinced about the new dishes; they are great if one is a repeat customer dining often in Nobu, but for a one off treat, stick to the classics. The thing with the “one off treat people” is a bit reflected in the customer picture, at the steep prices i.e. for 2 people you easily hit the £200+ mark, and an exorbitant service charge knocked on top of the bill, understandable…

For quick and more affordable meals, the Sushi counter, where no reservations are taken, is also a great treat. You can get a good flavour of the buzz in the place around £110+ for two.

Overall, it is an institution and there are newer places on the market, the likes of Zuma, who are for sure heavy competitors and have taken over some of Nobu’s regular clientele and fame in the last years. In the end I think, one is a Nobu-san or Zuma-san, all depending on the first experience you had, maybe I am influenced from the 1999 one, and therefore definitely a Nobu-san.

(“Nobu – The World’s Sexiest Restaurant” The Observer, April 2001)

NB: Then there is the new Nobu Berkeley Street, for great food go to Park Lane, then for drinks to Berkeley, more clubby feel, the food is not the same, just the prices.

It’s this lovely mushrooms, sauted in a hot frying pan in some olive oil, new seasons garlic, seasoned and fresh parsley. All very quick, then mixed with some fresh taglierin, olive oil, some fresh grated Parmesan cheese. Done. Delicious.

In Italian they call the mushrooms sauted in this way “trifolati”, it also goes deliciously on a toasted Poilaine bread, rubed with garlic. That’s it.

Curry Wurst is the first thing I always go for when in Germany…it’s a national speciality and translates as Curry Sausage. The one who does not know about this delicacy would assume it’s a sausage made with Curry. It is not, it’s much simpler…a grilled sausage, topped with Ketchup and Curry Powder, served with French fries. Apparently Curry Wurst was invented in Berlin 1949 by Herta Heuwer, there is also a patent trademark certificate.

The secret of a perfect Curry Wurst lies in different and complex components.

1. The sausage: Sausage making is an art. In the UK there are lots of sausages and people are proud of these, but to compare them with German sausages is only for fools. For Curry wurst the sausage is grilled or roasted.

2. The Curry Wurst: The art of making sausage is a phylosophie for itself.

3. The sauce: real good curry wurst sauce is not Ketchup but a sauce made of tomato extract and spices, chili, curry, etc…

4. Curry wurst is a Imbiss (Snack) and the best ones are found on roadside grill shaks.

5. My favorite place so far is in Düsseldorf (im Hafen) and is called Curry. It’s a stylish young and hip place, the Düsselfdorf fashionistas also don’t shy back of having a bottle of bubbly Prosecco with the Imbiss. The fries are delicious and home made. Various additional sauces are offered.

6. Beer: Beer is another great asset Germany has, again, the Brits think the ales and bitters they have are the best…forgett about it, try a Kölsch (blonde beer from Cologne) or an Alt Beer (old beer) in Düsseldorf and you will instantly know the difference, it’s enough reason to cancel your flight ticket back to the UK, and if the beer is not enough, then its the beer and curry wurst…

7. Here are some fabulous links and places to explore:

Curry in Düsseldorf

Curry Wurst from Berlin, the whole story

Wiki on Curry Wurst

Peters Brauhaus in Cologne for fabulous local food and Kölsch

Kölsch beer on Wiki

Kölsch bier on Wiki

Go and check it out for yourself, Cologne a nice old city with lots of charm whilst I personally prefer the more sophisticated small fashion town of Düsseldorf.

Here we are self pictured over an Alster Bier, at the Düesseldorf Neumark, a lovely vegetable, fruit and meat market in the middle of the city!

Un peu risqué,…this glamor Hello! celebrity mag worthy image was taken during the launch of CBC …Lola F. in Pucci and Graff, and Cliff Water-Ford straight from the pineapple factory in my 2 year old, severely abused, bruised and shiny Hugo Boss suite, but with fairly new Christian Lacroix tie which I wear on every special occasion and, of course, Kurt Geiger shoes (not visible on this shot but after 2 years in London even I become a “serious” fashionista)…what a glam shot, isn’t it?? More of this celebrity shots on flickr…Anyway, lets get to the essence of Lola F. with a further foodie interview:

Where do you live? Chelsea Harbour

What is your favourite neighbourhood restaurant that you would recommend to a friend?Aglio Olio on Fulham Road in Chelsea

And what is the best dish of them? Smoked mozzarella salad with rocket and parma ham. Pappardelle with grilled zucchini and chicken.

What do you have always in your fridge? Garlic and sparkling water

And what do you have in your fridge right now? Garlic, Limoncello, garlic, bagels, garlic, vino and, of course sparkling water!

What is your favourite cook book? Each cookbook I own has its own special recipes which is why I purchased them. I also love exchanging recipes with friends of mine who have a passion for cooking and simplicity.

What is your favourite dish? Just about anything Thai!

Will you share your favourite recipe with us? Grilled zucchini with ricotta cheese and truffle oil.

What do you never eat? Liver, organs of any kind!

What is your most important kitchen tool? Garlic press

What is your all time favourite drink? Vodka tonic

What inspires you? Unexpected kindness!

What do you cook for someone you like to impress? Pasta with one of my famous sauces

What would be your last meal? Lobster…with butter and lemon!

Edited: I will have to follow up with a fashion up my street and where to shop on Kings street interview, I am sure there are some great secrets to be revealed there… CW

…cooking yesterday needs to be shard…the best since a while was cooked in our pots and pans for dinner. after an extensive shopping day (and the first real day off in 4 weeks or so) we ended in Selfridges food halls, I think one of the best places to shop all you need food. By the way, if you are after some real continental items such as Braten Sauce etc. you find it here.

We decided to cook paper thin veal scaloppine, pan fried in some butter and olive oil to give them a nice golden color, served with a lemon sauce made with Italian unwaxed lemons, and all of it served with fresh taglierini.

The secret lied in the sauce, the freshness, acidity and deep flavor of the lemons going in harmony with the fresh made veal stock and cream sauce, light, balanced and endless deep. I pan fried in some olive oil wedges of lemon with a large piece of fresh new season garlic, added a few leaves of sage, a tiny sprig of rosemary, a pinch of salt, sugar and pepper. The lemons and the juice starts to concentrate to a thick syrup like liquid after a while, adding a bit of water and simmering on until the lemon rind is completely soft and delicious to eat.

After the scaloppine were pan fried, set a side in a baking dish, the pan is deglazed with some white wine, reduce, add the lemons and the juice, reduce slightly and add veal stock, the juice from the scaloppini and a dash of cream, season, some chopped flat parsley, all of it over the scaloppine and for a minute or so in to the oven. Served with fresh cooked taglierini, delicious.

I made this dish before but never with the slow cooked lemons and the concentrate juice which really makes a difference.

(For a starter we had, Steffi’s inspired Chicore also called Endive Belge salad, with lots of orange segments and a few completely squeezed and mashed out ones, with the flesh, some balsamic vinegar, olive oil, salt and pepper, a very fresh and crisp way to start the dinner.)

I had this in Ping Pong, the contemporary Dim Sum “mini chain” in London, it looked so fab we had to take a picture, found this to be very inspiring. On the right, the Lemon Grass Iced Tea and on the left, a Raspberry and Pepper Iced Tea…

Recently I tried out Trader Vic at the Hilton on Park Lane, we haven’t been there for ages. This place is so old and kind of out of fashion that it by now deserves to be fashionable to have a drink here, again. Considering that various boutiques and shops are selling retro 70’s tables, home furnitures and chairs at astonishing prices, even in Selfridge’s, the type my grandma throw in the bin a few years ago. The waitresses wear long dresses with the sides of the skirts cut open showing a lot of leg, nearly up to the bum…and most of them are guess what, no not 55+ but late 20’s and quite gorgeous. The clients are according to the decor, some Samsonite businessmen from all age groups but mainly 55+ and various ethnic backgrounds, I noticed quite a large amount of “fruit cocktail boozers” from the Middle East, then there are, surprise surprise, some single (on business? hehehe) women, which also sit around, sipping on Perrier waters and fruit juices. The music band got stuck in 1970’s and the decor reminds of a Polynesian beach joint, from about the time when the musicians were born. Cheesy salsa, some known and less known hits, Brazil beats and some unidentifiable other tunes, but not to the point that it gets totally annoying. They also serve some food, but we did not go there, although the large Tandoori like ovens in the glass shielded kitchen look interesting.

ENOUGH cynicism, the history of Trader Vic’s is interesting and Victor J Bergeron is to be considered a pioneer. “It all started when Victor Jules Bergeron was a waiter at San Francisco’s Fairmont Hotel and owned a grocery store on San Pablo Avenue in Oakland. His son – Victor, (Jr.) – grew up loving the food business, living with the family in an apartment above the store and helping out downstairs.” so one can read on www.tradervics.com “In 1932, with a nest egg of $700 and carpentry help from his wife’s brothers – plus his mother’s pot-bellied stove and oven – the ebullient Victor built a cozy pub across the street from the store and called it Hinky Dink’s. His pungent vocabulary and ribald air made him a popular host, as did his potent tropical cocktail concoctions and delicious Americanized adaptations of Polynesian food.” Somewhere along the lines in 1944 the Mai Tai Cocktail was also invented by a Trader Vic. The customer was served the rum based drink and said “Mai Tai Roe Ae” which means “Out of this world” in Tahitian.

Images from Trader Vic’s

Trader Vic’s is located at the London Hilton Park Lane, 22 Park Lane, W1Y 1BE, England. There are several other Trader Vic’s around the world, from Dubai to Munich.

Turbot is a very delicate flat fish, like a flounder. In German we call it Steinbutt, Stein = Stone, Butt = I have no clue, maybe butt? Stones on the butt? The grey color makes him invisible for enemies. As I’m more of a culinarian then a marine biologic I am unable to get into more detail. Go to wikipedia.

A delicious recipe is tough the Turbot, roasted, served with new potatoes, boiled or lightly roasted, and a light sauce of capers, lemon and cherry tomatoes, made with some fish stock. It is once again an Italian recipe from guess who? and is light and fresh.

Preparation Time
20 minutes preparation and 10 minutes cooking

Ingredients (for 4 people)
4 Turbot Filets, approx. 180-200 gr. per person
1 Lemon, peeled, without seeds and cut in dices
12 pieces of Caper Apples (large capers), halved (Caperi di Pantelleria)
8 hands full Fresh baby Spinach, washed and rinsed
16 pieces Medium sized new Potatoes
2 Tea Spoons Flat parsley, chopped
1 dl Fish Stock
2 pcs. Large tomato, peeled, de-seeded, and in cubes
Olive Oil, Salt, Pepper

Preparation:
1. Boil the potatoes, slice and saute in olive oil, keep warm when lightly browned.
2. Season fish filets with Salt and Pepper. Preheat oven to 170° C.
3. Pan-fry fish in a hot pan in olive oil for 2 minutes on each side,
then place on a non-stick tray in the oven. (max. 3 more minutes)
4. Deglaze the pan where fish was fried with fish stock, bring to
boil, then add lemon, capers, tomatoes and parsley. Season with
salt and pepper and take pan aside.
5. In a other pan, sauté quickly the spinach in some olive oil, season
with salt and pepper. (alternatively, and this is the best way I know to make spinach is: Place washed spinach on a baking tray, season with salt and pepper, drizzle with olive oil, place a few minutes in a very hot oven, toss and serve.)
6. Serve on hot plates; a bed of spinach in the middle, the fish on top, potatoes and the sauce.

A Spanish Tortilla is a great quick meal, warm or cold, substantial and the left over can be eaten the day after like a piece of cake. Part of the “secret” to get a nice cake shaped tortilla, without it tasting like an egg cake, is to take plenty of potatoes. Slices of tortilla, individually wrapped are also a nice addition to a picnic basket or as kids lunch box.

The name Tortilla probably comes from Torta which means Cake in Spanish or Italian. Tortillas, depending on which part in the world have quite a few variations, in Spain it is the Potato layered omelette I’m talking about here, in Mexico and other parts of South America it’s a maize “flat bread or crepe” which comes then for enchiladas, tacos, nachos etc. in Jewish its a blintz, in Russia a blini and in central Europe a crepe…anyway, here how I do my Spanish Tortilla.

To make a Spanish Tortilla, boil whole peeled potatoes until nearly soft, then slice, saute in a pan with plenty of olive oil. Season well. You can add chopped or sliced garlic, onions and some chilies. Season the potatoes well, then add the beaten eggs, lightly seasoned, about 4-6, just enough that all spaces between the potatoes are filled. I squeeze the potatoes into the pan, flatten it, so there is less space for the egg mixture, to much egg makes it taste more like a Royal then a Tortilla. Cook slowly, then put the whole pan into a oven at about 120-150 Celsius, until the egg is cooked.

Flip over on grease paper. Leave to cool a bit. Done.You can also add basil, green beans, spinach, tomatoes, Tabasco, other herbs, etc. This is really nice with some fresh salad with olive oil and sherry vinegar dressing, a glass of wine.