It got a bit busy over the holiday but we are working on some features.
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What Are We Working on
Tag: food
A dinner time view we had all to ourselves. Who could we argue? All the details are coming soon.
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My Mother Made It
A new series based on my cuisine experiences in Italy. The title comes from a conversation about who prepares the food in the kitchen. The guy replied, “My Mother Made It”. I had no more to say.
Of course pasta plays a role in the story. How much?
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7 Days 7 Restaurants
As the world eases lockdowns, please support local restaurants. Many have been struggling during the pandemic. Your neighbourhood eatery contributes to the area, managed by small business owners.
We came up with the 7 Days, 7 Restaurants plan. The simple breakdown: go to a different locale over the a seven day period.
Stay Safe. Enjoy Life. Bon Appetite!
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Sparkling!
There is always time for a Sparking Moment in Milan during Fashion Week.
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Champagne Kraut
GLAM UP A Simple Dish
Traveling around Southern Germany from picturesque Christmas Market to market with friends, sampling stalls. It’s always a pleasure to have a glass of Gluwien with a Franconia Sausage.
There is a another culinary pleasure, the German staple, Sauerkraut. A simple cabbage dish served for dinner cooked with onions, caraway seeds, and soup stock cooked in water, basic. During a conversation around the stove, a change of recipe occurred. The result, inspiration meets holiday feelings.
Last night my cooking enthusiast hostess decided to “Glam Up” the traditional hot vegetable plate for us with a variation on a basic ingredient. She substituted Champagne in place of water. Cooked Sauerkraut with bubbly is a way to make a common meal more fun. Serve with sausages. Cheers!
Recipe:
Fermented Cabbage
Onion
Caraway Seeds
Bay Leaf
Moet Chandon or any sparking wine.
Just walk, enjoy.
Montmartre is the romantic Parisian neighborhood on the hill with many local establishments, but what I like are the food stores. The display of goodies of all kinds are heavenly! For me, a casual stroll turns into a wonderland of food spotting, “gastronomic inspiration” through a window S’il vous plait? What is that? I want to try a bit. It looks delicious.
Cheese Store 
Asian Food 
A small cafe 
Fish
Even with a throng of tourist making their way up or down the streets, a rewarding time is to be had for those who love gastronomy.
Making the experience more memorable, I stopped in front of a shop window admiring the prepared delights. I was about to walk away when a patron said, “This is the best bakery in the area. Give it try.” Judging by the line in the small space I had to suppose he was right. The problem. What did I want? Hot or cold? Sweet or savory? I decided on sweet for later with coffee, strawberry pastry with whip cream and of course, some macrons. I am not sure how it happened, but,, the pastry managed to make its way back to my hotel for coffee. The delight did not disappoint. The whipped cream had melted, taking away some aesthetic points, but I enjoyed every sweet bite.
Strawberry Delight 
Quiche 
Berry, Berry Good
Sadly, I do not know the name of the bakery. If you are on a Rue Lepic, it is on the left side, going down, look for the Moulin Rouge at the bottom on Blvd Clichy. A flower shop and fish store are next door. There is no place to sit, as I said, it is a small, 25 meters, the establishment does not offer cafes, to my shock! Just go in and buy. If you use a credit card, the minimum is 10 euros.
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The Philips Connected Blender Final
From IFA the Philips Connected Blender
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Tech and Health Gadget
Getting in shape for summer 2017, it is all about eating healthy, 60% diet, and 40% workout. Incorporating a smoothie diet in a workout and meal regimen is a good basis for solid results while lowering caloric intake while offering safe dosage of vitamins, proteins and other nutrients. If you are going start a Smoothie based diet, the right blender is important, daily use will only cease functioning the motor in 6 months. Secondly, cheap blenders tend to mix the ingredients poorly.
During IFA 2016, Philips introduced a new blender for the health conscience crowd. The Innergizer Blender is quite a kitchen appliance, able to breakdown and mix fruits, vegetables, and nuts with a motor speed up to 45000 RPM. Equipped a silent dome and “quieter operating function” for minimizing noise, for those of you who workout in the morning, this is a blessing for a pre-gym drink without the grating sounds of blender. Besides being an advanced kitchen device, The Innergizer is compatible with the “Philips Healthy Drinks App” with over 100 smoothie and healthy drink recipes.
At IFA 2016 Black and Paper got a demonstration of the Philips Innergizer Blender.
Note: We have not tested the kitchen appliance. We thought it was interesting being smoothie enthusiasts.
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Ants on a Shrimp at Berlinale
Ants on a Shrimp
Black and Paper spoke to Director Maurice Dekkers at the Berlinale 2016 about his culinary documentary on one of the world’s best restaurant, Noma, from Copenhagen.
How did the idea come up for the film?
I read Rene was going to Japan. I wanted to record a chef creating a new menu, in a different location. It was a complete change of routine for both of us, a real challenge. This was my first documentary film while he was preparing a 14 course meal in Tokyo. Everything was new, fruits, vegetables, and herbs,
How was Rene during the filming?
Calm. He was not always so tranquil in the past but during filming he did not lose his cool. I did not want to make a film about a screaming chef. I followed him around for 2 months filming. He tries everything, asks a lot of questions.
And your interaction with the crew?
I saw them as one person. But they did not experience the kitchen, not Japan.
One of my favorite parts of the film is when Renee and his crew are out picking twigs in the forest. This was a “normal” moment.
What about the kitchen? What was different?
There were no fires or pots. Everything was fermentation.
What was your favorite item on the Noma menu?
The citrus and underground root based dishes.
Did the team crack the Code of the Turtle?
No, not while I was filming.
How did you become interested in the culinary arts?
I have been interested in food from the time I was born. I produced KEURINGSDIENST VAN WAARDE (‘FOOD UNWRAPPED’) for many years in Holland.
Ants on a Shrimp was part of the Berlinale 2016 Culinary Cinema Section