NOMA, THE BEST RESTAURANT IN THE WORLD

nOma, COpenhagen, denmark 

voted as 

the best restaurant 

in the world

2010,2011,2012

the principles of

wildculture and
landscape

To my opinion and observations, many excellent achievers generally use  “simple ingredients, present them with great sophistication and eventually resulting in unique and cultured masterpieces.. like every  dish has a “midas touch” somewhere. 

Shrimp with algae, rhubarb and herbs

Watching their video clips, I must say the Noma really prepares food with deep attention and ardent love for nature’s wilderness and beauty. Their culinary art is truly original, sophisticated and shows great respect for what is called “food”.

Noma influences me to respect food, even tho I may not want to eat that particular dish. It makes me dream… and deeper still, it touches my soul. I am far from being a good cook with impressive recipes, but it would be a great consolation if my cv blog can look good instead- like a brightly shining star- ha ha, back to Noma, I love their style.

noma-entrance and Foodlab-staff area (right)

Restaurant guides and reviewers often use stars in “restaurant ratings”. The Michelin system remains the best known star system. A single star denotes "a very good restaurant in its category", two stars "excellent cooking, worth a detour", and three stars, "exceptional cuisine, worth a special journey"

René Redzepi, the chef in a class of his own, was named International Chef of the Year 2008.

Noma is a two Michelin star restaurant in Copenhagen, run by co owner, chef René Redzepi. 
The name is a portmanteau of the two Danish words "nordisk" (Nordic) and "mad" (food) and the restaurant is known for its reinvention and interpretation of the Nordic Cuisine. 
above image credit-yahoo.com

The Nordic countries include Denmark, Sweden, Finland, Norway and Iceland. Also, associated territories- Greenland, Aland and Faroe islands.

Marrow Plants with salted veggies 

In 2010, 2011 and 2012, Noma was ranked as the Best Restaurant in the World by Restaurant Magazine. 

The cuisine of Noma is Nordic/ Scandinavian with attempts to redefine the Nordic cuisine. 

                                   image credit link here

Famous dishes include René Redzepi’s signature dish 'The Hen and the Egg'… they have video clip on this. Truly, the cuisine of Noma embodies many of the principles of wildculture.

Toast with turbot (flat fish species) and herbs

René Redzepi said their cooking approach is transparent, without pretense, honest and generous- something true and original to each.

“In an effort to shape our way of cooking, we look to our landscape                         
and delve into our ingredients and culture,
hoping to rediscover our history and shape our future.”

Their menu include amongst many, like “Egg yolks and herbs”, “Beets and plums”, “Cream and horseradish”,” Brown crab” etc

White asparagus with egg yolk and a sauce of thyme

Abstract- www.noma.dk  
-Lau Richter on their new website “The weather report”. Link here

“Noma is about achieving gastronomic perfection with a deep respect for the geographical context, that we are situated in. The driver for our menu, our design and now also for our website.

We have strived to create a structure that is simple, relevant and intuitive. This is where we share our everyday journey towards giving you a better experience”.

Spanish chef Elena Arzak 
of new Basque restaurant Arzak,
 has been named the world's 
Best Female Chef 2012, 
by the folks who organize
 the World's 50 Best Restaurants. Link  here

Except for three, all images credit goes to Wikimedia commons.  Link here 

COOKING TECHNIQUES- CREAMING. COOKING TECHNIQUES- PUREE. MAKE A MARMALADE RECIPE

COOKING TECHNIQUES-   CREAMING AND PUREE
HOW TO MAKE  A MARMALADE

CREAMING IN COOKING

CREAMING, in baking, is the technique of blending ingredients — usually granulated sugar — together with a solid fat like shortening or butter. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the fat until it becomes light and fluffy and increased in volume, due to the incorporation 

images of butter  cream 

PUREE:: and (more rarely) mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French ,,13th century…wikipedia

Quebebe Photo file from  ana luiza

HOW TO MAKE A MARMALADE 

What is the difference between marmalade and jam?
Marmalade is made from citrus fruits (then sweetened), jam is made from sweet fruits

Take two navel oranges, one lemon , one large  pink grapefruit and wash real clean.

Peel orange skin and slice/ chop skin thinly about 1 inch long. 

For the grapefruit and lemon, cut off  the top and base, use a vegetable peeler to get the skin.

Remove pith, seeds and as much of the side membranes as possible and slice orange flesh thinly.

Put all skin slices and cut flesh in  a pot and add 5 cups of white sugar.. Add water and bring to boil , then simmer slowly about 40-45 minutes or until  mixture thickens. 

It should  stay firm when you nudge it with your finger when tested in a cold spot/ cold plate. If it is a bit runny, boil a few minutes longer. Let cool and  then bottle- ready for use...........

orange and lemon images.