Olaf's Kitchen: A Master Chef Shares His Passion

Olaf's Kitchen: A Master Chef Shares His Passion

Olaf Mertens

Language: English

Pages: 225

ISBN: 0470155655

Format: PDF / Kindle (mobi) / ePub


My newest cookbook is filled with exciting new recipes that anyone can make at home: over 100 simple and surprisingly delicious new takes on my favorite old-world classics. You'll find spectacular variations on the cheese plate, a full chapter of beer cuisine, one-pot wonders that spell the end for take-out, dreamy desserts, and absolutely show-stopping mains. My focus is on freshness, food selection, and elegant simplicity, with lots of professional, behind-the-scenes tips to help take your cooking to the next level. Let's get cooking! - Olaf Mertens

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"Whether he's cooking for the British Royal family or whipping up a casual dinner,it's the same every time: exquisite meals, stunningly presented." - Josh Sleeman
"Chef Olaf is a bright light in the world of food - a culinary commando dedicated to the pursuit of excellence." - Anna Olson
"...a kind soul with a heart of gold, and those ingredients make Olaf's food absolutely delicious. these pages truly will get stuck together." - Ted Reader
"Olaf's got a big heart and he uses it to make big flavors. I highly recommend wading into this book-there's big fun to be had!" - Brad Long

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through a fine sieve into a clean small dish, season to taste with salt and pepper, then add the lemon juice. Tip: Halibut should be white, shiny, and firm. As well, the flesh should bounce back when pressed. In a small pot on medium heat, melt the butter and sauté onion and garlic. Add the white wine and bay leaf and reduce by at least 50%, or until no liquid remains. Add the cream. Crab-Crusted Cedar-Planked Halibut 92 | Olaf’s Kitchen Italian-Scented Cod with Potato Strings If fish and

fine sieve into a large pot. To a large pot over medium-high heat, add the hazelnuts and roast for 3 to 4 minutes. Add the quince and sauté for 5 minutes, or until quince is golden brown. While the mixture is still warm, stir in both cheeses. Reduce the heat to low, add all remaining ingredients except pears and plums, and simmer for 30 minutes, or until the quince pieces are tender. Set oven to broil and move the top rack to the highest position. On a large baking sheet, place the bread

waffles until the cheese is bubbling and golden brown. Watch carefully so as not to burn. To serve, place the waffles onto warmed plates, top with pear slices, and spoon on the warm syrup. Garnish with lemon zest and serve immediately. Tip: Sugar beet syrup is a unique cross between molasses and syrup. Sweet and sticky, yet a little bitter. Cheese Courses | 159 The Sugar Rush Because I wanted to be a great pastry chef, I would always offer to work extra hours in the bakery departments of the

Combine the sugar and balsamic vinegar in a small pot and simmer over medium heat for 10 minutes. Add the coffee and simmer for another 3 minutes. Season with salt and pepper. Place the asparagus in a shallow baking dish, cover with half the espresso balsamic paint, and bake for 5 minutes. Use the remaining paint as a dip when serving. Sweet and Sour Asparagus 1/2 cup sugar 1/2 cup herb-flavored vinegar 1 cup asparagus cooking water 1/3 blanched asparagus 1/2 cup carrots, finely diced 1/2 cup

Unfortunately, this fantastic vegetable is highly underused. My recipe is an attempt at getting people to fall in love with this lonely little vegetable. 4 bulbs kohlrabi 1 tsp. unsalted butter 1 tsp. flour 1 tsp. honey 1/2 tsp. apple cider vinegar 1 cup kohlrabi broth, from cooking water 1 egg yolk, beaten 1/2 cup sour cream salt and pepper to taste 4 red radishes, cut into 1/8-inch slices 1 large baking apple, skin on, cut into 1/8-inch slices Preheat the oven to 250˚F Grease an earthenware

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