Cooking with woodchips and hay (yeah, hay) might seem way weird at first glance. My 8-year old was beyond shocked when I told him that I am buying hay at the pet store (all natural packaged and never used hay that is) to use in cooking at home. He kept asking and double checking that I am not messing […]
Noma: Pig Belly and Potato Skins, Cep Oil and Wood Chips Read More »
This was a first attempt to cook a recipe from Noma as closely as possible to how it’s written in the book. I made a sort-of Noma recipe before and loved the focus on the vegetables. They are cooked perfectly and presented simply. This particular recipe caught my attention from the first time I flipped through the
Noma: Vegetable Garden Read More »
Aesthetically, this dish needs work, but I am extremely proud of how delicious it was. The flavors popped and worked brilliantly together. It was fresh, healthy and refined. Cooking from the NOMA cookbook is not an easy feat. NOMA in Copenhagen is the new “Best Restaurant in the World”. Rene Redzepi’s cuisine is fiercely local, and in Scandinavia local
Barley Miso Porridge, Soft Cheese, Vegetables Read More »