View allAll Photos Tagged sweetbreads
Dall'incontro dello chef Andrea Besana e del fotografo Cristiano Vassalli...
Gamberoni e animelle, salsa agrodolce al miele
Prawn tails, sweetbreads, honey sweet and sour sauce
Mushrooms in Bouillon with Onion and Sweetbreads
- svampe i bouillon med løg og brissel
I asked the Chef if there was anything but mushrooms in the bouillon, his answer was: "Just mushrooms" with a soft smile. That mushroom stock tasted of late summer and coming fall...
At some point during lunch Chef Restoff said that Renee (as in Redzipi - mastermind of NOMA) "has changed it for all of us", and I could see what he meant - nowhere in fine dining natural and wild flavors are articulated more than they are in Denmark. It was a personal discovery for me, both as an eater and as someone who has an ambition to cook on a high level.
I would like to thank www.verygoodfood.dk for suggesting this wonderful restaurant. Please take a look at the entire Søllerød Kro Picture Set.
Veal Sweetbreads
Roasted in brown butter, celery root, wild mushrooms, trotter ragout.
auburn
Los Angeles, California
(January 27, 2020)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Oyster and sweetbreads, kale and soharma
Quique Dacosta
Menu Fronteras
Urbanización El Poblet, Calle Rascassa, 1, 03700 Dénia, Alicante, Spain
en.quiquedacosta.es
Sweetbreads
Pan-fried with capers and cornichons; glazed with melted leeks.
(William Bradley; Addison at the Grand Del Mar)
Rarities Dinner
Gourmetfest 2018
l'Auberge Carmel
Carmel-By-The-Sea, California
(March 16, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Sweetbread
Artichoke, mushroom, aceto balsamico. (28€)
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Mine: Rigatoni with Sassafras, Crispy Sweetbreads, Shrimp, Tomato, Watercress. Umami bomb, probably from the brown butter and sassafras.
Marcho Farms' Veal Rib-Eye
"Garniture à la Blanquette et Ris de Veau."
per se
New York, New York
(February 12, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
waitress was nice enough to divide the soup into two to serve ;)
this is just one order.
2nd course from 'A Taste of Ame'
Sweet Breads.... Belly, Rosemary, Cornmeal.
Notes: Out of the meat courses, this was the most well executed. The sweet bread was soft and moist on the inside. The cornmeal crust, I liked - crispy and added a nice textural conrast and seasoning to the organ meat. The tomato sauce tasted just like canned Campbell tomato soup infused with rosemary.
The grits were a little mushy. The most compelling part of these grits was the blue cheese that laced the porridge. The least compelling - in fact mysterious - part of the grits were little unnaturally neon blue flecks dispersed throughout.
Don't know why but my english mind found 'brød kaker' particularly amusing. I had a coffee and some sweetbread in here!
Canon EOS 3000 / Fujifilm Xtra 400
Katerina, one of our neighbours, introduced us to horta - Greek wild greens, sometimes called 'wildweed' on menus. See: greekfood.about.com/od/soupsstews/r/horta.htm
And on my blog:
democracystreet.blogspot.com/search?q=borage
There are many many many different kinds. These according to K's instructions we washed, after removing roots, and boiled like spinach - a tasty green vegetable. I bet they'd be nice in salad too. Free from the countryside!
Rena Salaman in her book 'Greek Food' available from used books stores like Alibris (i've just bought a copy - used - from Amazon for £7 including p & p) on the internet says this about horta - bringing me the realisation of my ignorance and detachment from the land. Thanks Rena! Thanks Katerina!:
"It is inevitable in a country like Greece, where vegetables constitute a major part of the national diet, that salads should be taken for granted as they are. They are as much part of the everyday table as knives and forks. They are not just something to nibble at; on the contrary, very often they are the main course coupled with some delicately fried fish, squid or sweetbreads. Their arrival at the table, even at restaurants, is never questioned; it is expected. Always seasonal, they vary from the most ordinary, such as tomatoes, cucumbers and lettuces to the most eccentric and esoteric of hand-picked wild greens (horta as they are collectively described) from nearby hills and fields, or at their most unusual, made of wild plants which grow in the cracks of gigantic rock formations by the sea. These are called kritama in Greek, or rock samphire (Chritmum Maritimum) as it is known commonly in England. It is a short, soft, fleshy, spiked-leaf plant of a cactaceous appearance and grey-green colour.
Rock samphire was best known as a pickle in seventeenth-century England but very popular as a vegetable in the nineteenth century, boiled and strained and served with butter. This is very popular on our island. From March onwards the short leaves are collected in quantities and treated like any other wild greens. They are first boiled and then strained and dressed with olive oil and lemon. Apart from valuing it as a salad the local people believe that it also has medicinal qualities against rheumatism. It has quite a definite bitter, slightly sour taste of aniseed and it takes some time to get used to and become a believer. Since I was introduced to it, quite late in my life, I still haven't become one! In the Pilion villages they pickle it and offer it as a meze with ouzo.
In no other country have I seen such an affinity for wild hand-picked greens as well as their specially cultivated counterparts, as in Greece. `Agria horta tou vounou', wild greens from the mountains or `Imera horta' (strictly translated `tame greens') were street cries that we grew up with.
There is an enormous variety of the wild greens that appear with the first autumnal rains, such as all kinds of dandelions and delicious vrouves in the spring (a kind of mustard with tiny yellow flowers). There is a wonderful description of vrouves growing in one of the most unlikely places in Athens, none less than the Acropolis, in William Miller's Greek Life in Town and Country (p.194). `The sacred rock of the Acropolis produces a mustard plant from which an excellent salad is made and in February numbers of women may be seen collecting herbs and digging up roots on the Pnyx and near the monument of Philopappos, which they cook and eat...'
I am sure vrouves as well as the other wild varieties of horta are still growing around the foot of the Acropolis and the hill of Philopappos, along with soft carpets of chamomile with the first rays of spring. I am also quite certain that you will not see anyone collecting them, as in the past two years the pollution in Athens has reached such unacceptable standards that it has alarmed even the Greeks, though optimists by nature.
There are also young poppy plants which are collected before they flower and are not only used as a salad like the rest but on the island are also used as a filling to a delicious pie. Then there are their cultivated counterparts, radikia, a spinach-leafed-like plant, another variety called italika which resemble rhubarb plants on a micro-scale, with their unusually red slender stems (perhaps this is the reason I still cannot get used to eating rhubarb as a dessert in any form), there are curly endives (andithia) which are also used in a lamb fricassee, and the most delicious of all, vlita, which no visitor to Greece should miss an opportunity of trying in the spring and early summer. Vlita has a sweet but also faintly sour taste that one can get addicted to. It seeds itself so easily that on our island it is not even cultivated; it just comes back every spring here and there, in people's gardens or disused fields, and there it really thrives unless it is a particularly dry spring and summer. Then consequently all the crops suffer, since most of them do not rely on irrigation systems but on God's good will!
All these greens are always first boiled, covered in salted water, then strained and dressed with a refreshing olive oil and lemon dressing. There is a great tradition of collecting wild greens in Greece, as the extract from W. Miller so picturesquely reaffirms. Very often in the autumn or the spring, a Sunday family outing from Athens would be a horta-picking expedition to the nearby countryside of Penteli, Marathon, Tatoi, or slightly further on the way to Delphi with the breathtaking mountain views and the wonderful amphitheatre along with the other archaeological treasures waiting at the end. These outings would always be followed by an exquisite lunch in some small, isolated place with huge barrels of wine and a roaring fire.
Sometimes, one could see hillsides dotted by the colourful horta pickers, since whenever a good spot was discovered it would soon attract other cars to stop and join in with singing and joking and laughing echoing and bringing the deserted hillsides to life. Sometimes we would hold competitions among the family of who could collect the largest amount. These were all rituals that brightened our childish lives and gave them a sense of continuity, as all rituals do, and I still get an enormous joy out of similar expeditions.
I remember how proud I was when, while on a school outing for the day, I spent the entire morning gathering horta with my little blunt knife and storing them in my jacket and how proud I was when I presented my grandmother with my trove at the end of the day.
During the German occupation and the terrible famine of the years 1943-4, wild greens saved a lot of lives and if the favourites could not be found, there was always an abundance of nettles, which even the Germans could not stop from growing. Friends a little older than myself can clearly remember eating boiled nettles quite often.
In the villages and, of course, in our village on the island, gathering horta is almost done routinely at the end of a working day in the fields or the olive groves along with the other essentials - that is a pile of firewood for the home hearth and a huge bunch of greenery for the goats' daily meals. One of the goats' favourite bushes is a large evergreen shrub with small glossy leaves called koumaria in Greek, Arbutus Unedo or as it is known commonly in the west, a strawberry tree. This grows wild in abundance in the Greek countryside and on the hillsides of our island. This was also a favourite of our childhood years, not for its shiny leaves but for its brightly red-orange and perfect round berries that achieved magical qualities, to our eyes at least, ripening as they were in the autumn amidst a season of discipline and fading colours, coinciding with the opening of our schools. I remember particularly the familiar smell of our brand new books covered neatly in dark blue paper by our mother, our new stiff dark blue uniforms ready for the `battle' and above all the remote autumnal melancholy that vibrated in the air.
We used to long for the melodic cry of the koumara sellers on Sundays, as they went from neighbourhood to neighbourhood carrying a large basket on their arm and we would gather round them waving our coins. They, in return, would make a tiny paper funnel and fill it with their sweet, crunchy, almost exotic berries.
Later, when cars were not such a distant possibility, we were thrilled to discover the `magical' berries ourselves among the dense, leafy koumaria bushes in areas around Athens, such as Marathon or Penteli."
Veal Sweetbreads
Grilled new onions, soubise, ramson, lamb jus, onion powder. (180 DKK)
Pony
Copenhagen, Denmark
(June 6, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Braided Lemon Bread on smittenkitchen.com
Remove the corners. Roll in cinnamon sugar. Bake. Resume braiding.
Martha Sherpa's Cooking Classes in Hong Kong. Please visit our English website, www.marthasherpa.com
Whole Wheat Tea Wreath with Cinnamon-Cardamon-Streusel and roasted Hazelnuts - a fine and wholesome winter treat without refined sugar! Over on the blog: www.aspoonfulofphotography.blogspot.de/2014/01/whole-whea...
Miang Thawt
“Stick Food": Tempura broccoli and fried sweetbreads.
(The Restaurant at Meadowood)
12 Days of Christmas: Andy Ricker
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 6, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Greek Easter Bread, I make mine almost like cake,
With cardamon, Mastiha, Vanilla, mahlepi, These are the flavors my sweet Mom used on her Easter bread.
I love bananas, but I prefer to eat them when they're still underripe and maybe even a bit green on the outside. Once they've reached that stage where they develop brown spots, my love affair with them is over immediately. The flavour is just too intense and sweet then, and the only way to still use them for something that tastes acceptable is to mash them up and get baking.
So without much further ado, here's two overripe bananas that were turned into improvised banana bread. I didn't have any butter on hand, so I added pumpkin seed oil to the dough instead, which gives it a slightly golden-green tinge. I also threw in a bunch of chopped whole pumpkin seeds, because why not.
Jonathan Sawyer, Greenhouse Tavern (Cleveland, OH): “Brains and Bread”: Scrambled Brains and Eggs with Crispy Sweetbreads And Lamb Liver Bottarga
another picture at a barbecue restaurant in Montevideo, Uruguay - roasts, steaks, sausages, sweetbread, kidneys, potatoes, and red peppers roasted over a fire
Hors d'oeurvres
Black truffled foie gras macarons: I don't know why, but I wasn't expecting this macaron to be sweet - but it was. This macaron was a little too sweet in my opinion, but really showcased how versatile both truffles and foie gras are as ingredients. My only complaint about the macarons is that it was soggy. Boo! It was a rainy day, so maybe the humidity just got to it.
Sweetbread cornet: Greasy but good, very flavorful. Nicely seasoned sweetbreads in a crispy fried shell.
Hamachi tartare: Nothing extraordinary here - beatifully and carefully constructed - slightly dressed (rice vinegary) hamachi inside a fence of thinly sliced cucumber and topped with wasabi tobiko.
Truffle goat cheese croquant: This goat cheese version reminded me of the Parmesan croquant I had at L'Arnsbourg. Basically, it's cheese in marshmallow form sandwiched between crisps.
You can read more about this restaurant and my dinner on my blog.
I hadn't had them since my mother cooked them when I was a kid ...so when I saw them as an appetizer on the ships dinner menu , I had to try them.
Oyster and sweetbreads, kale and soharma
Quique Dacosta
Menu Fronteras
Urbanización El Poblet, Calle Rascassa, 1, 03700 Dénia, Alicante, Spain
en.quiquedacosta.es
Happy and sweet New Year to all my dear Flickr-
friends and contacts!!!!!!!!!!!!!!!!!! Wishing You a super
beautiful, joyful, easy and delicious holidays!
***
Build a better mousetrap and the world will beat a
path to your door.
- Ralph Waldo Emerson
***
Artichoke -
large, coarse, herbaceous, thistlelike perennial
plant (Cynara scolymus) of the composite family.
The thick edible scales and bottom part (heart) of the
immature flower heads are a culinary delicacy.
This edible thistle dates back eons and was prized
by ancient Romans as food of the nobility. The artichoke
is native to the Mediterranean and is cultivated extensively
in other regions with rich soil and a mild, humid climate.
--------------------------------------------------------------------------------------
PHOTO:
Artichokes.
Restaurant "Yoezer Bar Yain".
Taken 31 December, 2006. Tel Aviv, Israel.
----------------------------------------------------------------------------------------
Baclava French Toast with walnuts, thick Greek yoghurt and orange honey syrup AUD11
The Baclava French Toast was quite good, even if it was a slightly unglamourous pile of brown stuff. The fluffy brioche like tsoureki Greek bread had a wonderfully caramelised crust of egg, topped with more caramel walnut that tasted good, but was a bit hard, perhaps better as a praline. Flooded in the orange honey syrup and a splodge of thick Greek youghut, the French toast was very good!
Not sure if I would call it the breakfast dish of the year though!
We came to see what the fuss was about with Demitri’s Feast being awarded The Age Cheap Eats' 2010 Breakfast of the Year!
Suffice to say that it was very good, and we'll be back!
It was rather quiet as expected at 09:30 Sunday morning, but started to get busy at around 10:30.
Demitri's Feast
03 9428 8659
141 Swan Street
Richmond VIC 3121
Sorry - No bookings
Open breakfast and lunch
Tuesday to Sunday
7.30am to 5.00pm
Reviews:
- Demitri's Feast, Richmond - The Breakfast Blog Saturday, December 19, 2009
it's hard to imagine anything better than the Baclava French Toast at Demitri's Feast. Take a big fat slice of fresh Tsoureki. Dip in egg and fry till golden brown. Drizzle with yoghurt and orange-honey syrup. Sprinkle with blitzed walnuts and serve. Delicious.
- Brekkies with bite, by Nina Rousseau, Epicure, The Age, February 23, 2010
Pull up an olive oil tin and feast on baklava French toast ($11), a Hellenic version of the classic dish with a Greek-style sweetbread topped with cinnamon-tossed walnuts, an orange honey-sugar syrup and citrusy yoghurt.
- 2010 Cheap Eats Champs, by Nina Rousseau, Epicure, The Age, February 23, 2010 - 7:12AM
Best Breakfast of the Year
Demitri's Feast
You'll be hard pressed to order just one of the inventive brekkies at this Hellenic hotspot. The baklava French toast rocks, but they also do good eggs, sage mushrooms and fancy semolina pancakes with a sprinkling of edible Persian rose petals.
- Demitri’s Feast - The Melbourne Social Guide April 7, 2010
- Demitri’s Feast - Melbourne Coffee Review August 20, 2009
Finnish Beef Loin
Veal sweetbreads, carrots in different preparations, and chicken sauce.
Olo
Helsinki, Finland
(June 2, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography