19 November 2010
Posted in Food Stories

The Cooking Ape in Frankfurt am Main had been plucked from the search engine particularly because of its name! This was Silke's initiative for finding our group of fifteen photo snappers a table in this chill-out loft style room. Our meeting spot has turned into a new experience of eating out - as The Cooking Ape's subtitle suggests: Manufaktur der Esskultur (The manufacture of eating culture). A catering distribution, deli and eating area has been transformed under the one roof.

This family run business firmly believes that their innovative approach to food fare, is owed to the inspiration of their meshed family cultures: German, Jewish and Portuguese. Besides this, they like to be thorough in what they do to ensure the best quality of their produce. This is being achieved by the pastas, sauces, pastries and ice creams all being made in-house; through their persistence of blending all ingredients of choice.

Through their open style Kitchen, chefs are preparing antipasti variations. Homemade pasta is being topped with prawns, tomato pesto and brandy. A hearty pumpkin and ginger soup is steaming, and deer meat is being served on a plate with red cabbage noodles; all are an array of seasonal autumn dishes.

Juan demonstrates how to use their state-of-the-art cold griddle by mixing goodies into self-prepared ice creams and sorbets. I've let Juan surprise me with a 'Basil Sour' by whipping together two scoops of lemon sorbet, balsamic and topped with fresh basil like the actions of a Teppanyaki chef, then places the mixture into a bright coloured container that is has been made with corn. Along with its colourful spoon, I feel like I've won a prize from a funfair, but only without the additives!  

Happy with our refueled stomachs both Frankfurt and Karlsruhe Flickr groups have ventured out to greet the city of Frankfurt am Main.

...for more pictures

28 October 2010
Posted in Food Stories

To overlook a patchwork of fallow fields in early September, is still captivating to my eyes. This is the hilltop view from the renaissance town of Pienza, which dominates the Orcia Valley, south of Siena.  It was only by chance that we had driven upon this charming small town whist turning off the highway in search of an evening's stay. Although Pienza was a first time visit for us, it is definitely not unknown; it is regarded as the capital of Pecorino cheese in the region.  

This clayey zone makes it ideal for the sheep's pasture that typifies a diverse range of aromatic herbs. This gives the animal's milk its characteristics: white coloured, compact but soft and the aroma of sweet milk. When passing a cheese store during closing time in Pienza, you will be quickly reminded that you are whiffing some Pecorino cheese.

Its uses: cut fine and use on pears or on vegetables such as fennel or artichokes, or in an herb spaghetti dish as I have made here.

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17 October 2010
Posted in Food Stories

use extra virgin olive oil to dress a dish that requires full flavour.

La Camporena is a family run agricultural farm which is immersed amongst a circle of Tuscan hills, and only a short driving distance from Greve in Chianti. Because of the region's ideal climate, olive-tree cultivation is ever so active on this farm while extra virgin olive oil is produced from its 1,008 surrounding olive trees. This is not exactly a couple of days work when the olives are ready for picking.

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