Как тебе служится? Один неосторожный вопрос в твиттере Пентагона, заданный в День Поминовения, вскрыл настоящую бездну. Настолько глубокую, что несмотря на праздник и выходной день авторам пришлось срочно убирать с глаз огромное количество комментариев. Скандал получился слишком громким, чтобы не просочиться в газеты и на телевидение.
By Vicky Hampton
I think everyone around me has had enough of hearing about my kitchen renovation project. Even I’ve had enough of hearing about my kitchen renovation project. I’d under-estimated everything: the project management required, the budget (of course), but also my own appetite for takeaways and eating out. Yes, they don’t call me the Amsterdam Foodie for nothing – but I love to cook. And make coffee. And use a dishwasher. My life is the very epitome of a first-world problem right now.
Anyway, I started by saying we were all tired of hearing about this – and here I go again… Enough. On Saturday night, in another bid to get out of the house and find food, we made a last-minute reservation at Café Carbon: a slightly unfortunately (but actually aptly) named steak and grill restaurant on the Van Woustraat. Not only is everything prepared over charcoal, but you can almost taste your carbon footprint following you out of the door after you’ve paid up and left.
I’d walked into the restaurant not even sure I felt like eating meat that night, but changing my mind once I looked at the menu. I’m sorry-not-sorry that Mr Foodie and I ended up ordering a triple meat fest: we started with a 250g rib-eye steak and a small rack of lamb, divided into five cutlets. But somehow the meat was so tender and so tasty, and the char of the grill so moreish, that we skipped dessert in favour of a portion of hot wings. They were just as good as the rest, and were properly, lip-tinglingly spicy. (As always, though, where was the blue-cheese dip?)
The chips were nice enough, although I wasn’t mad keen on the seasoning, while the coleslaw was too wet. The garlic sauce was good, though I’ve had better chimichurri elsewhere. But none of that mattered because the meat was so spectacular I could’ve eaten it all again. Did I feel guilty? Yes, a little. My meat habit and my travel bug are conspiring against all my good, sustainable intentions. But oh lord, give me that steak again before this kitchen project is out…
Our dinner at Café Carbon cost €90 for two people, including a bottle of Nero d’Avola.
The post Café Carbon: meat lovers, forget your sustainable intentions appeared first on Amsterdam Foodie
Every year Chelsea joins in the spirits of the RHS Chelsea Flower Show with Chelsea In Bloom. The alternative floral art show takes place along the streets of Chelsea, with Sloane Street, Kings Road and Duke of York Square being where you will find the majority of the displays. Restaurants, hotels and retailers all take part and compete for the coveted awards.
This year’s theme was ‘Under the Sea’ and Chelsea in Bloom partnered with charity Plastic Oceans UK, who aim to stop the pollution of plastic reaching the oceans. I loved the theme, it really saw some creative designs, with octopus a popular choice, you couldn’t miss seeing them at Kiki McDonough and Polpo. Hackett won this year’s best floral display, their window had a yellow submarine and divers, with tentacles on the outside and inside of the windows which weas quite spectacular.
Here are some of my favourite displays from this year’s Chelsea in Bloom.
(See the end of the story for full credits)
When I was six I thought raw mushrooms
INGREDIENTS (to serve two)
250gms Chestnut mushrooms
One bunch Spring Onions, chopped including the green part (scallions)
150mls Double cream ((heavy cream)
large knob Butter
1 dessertspoon Dijon mustard (truffled if you have it)
Flat leaf parsley
Sea salt & black pepper
Optional: heaped teaspoon porcini powder, large pinch truffle salt
Cook the pasta according to packet instructions.
Chop the mushrooms into wide pieces (including stems).
In a large frying pan melt the butter until it bubbles, throw in the chopped spring onions and cook for 2 to 3 minutes until softened.
Add the chestnut mushrooms and cook over a medium to high heat until the mushrooms are both browned and soft.
Add in a heaped teaspoon of Dijon mustard and, if you are using them, the truffle salt and porcini powder.
Stir everything together and then pour in the double cream.
Bring the cream to a simmer and bubble for a couple of minutes until the sauce has thickened.
When the pasta is cooked remove a couple of ladles of the cooking water into a mug, and then drain the pasta.
Add a small ladle of the cooking water to the mushroom sauce and stir through.
Taste the sauce and add salt and black pepper to taste
Tip the drained pasta into the pan and combine it thoroughly with the mushroom sauce.
If, by some chance, you are delayed at this point, perhaps by a ‘phone call, small child, or a knock on the door, I find that when you come back to the pan, stirring in the leftover extra ladle of the cooking water, over a gentle heat, will thin the now over-thickened sauce.
To serve, divide between two bowls, sprinkle with lots of chopped flat leaf parsley, and eat immediately.
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Blue & White insect plates: Vintage Coalport Cairo (plenty on eBay here)
Large White Pasta Dish: Matalan Home Chicago Pasta Bowl £4 (gifted)
OrganicCotton Tablecloth: H&M Home Conscious in Dusky Green £12.99
Striped Napkins: The White Company (similar this season here.)
Frying Pan:Green Pan Non-Stick Frying Pan
Casserole:Le Creuset Signature Cast Iron Round Casserole in Cotton (gifted)
Truffle Mustard: Moutarde de Maille Black Truffle Mustard with Chablis White Wine (gifted)
Porcini powder: Available at Waitrose, Selfridges, and on Amazon here
Truffle salt: Mine is Aix et Terra’s Camargue Salt with Black Truffle. Their lovely products (which also include a black truffled mustard are available here, and other brands of truffle salt are available on Amazon here