C Amsterdam

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C stands for Celsius as the whole menu is divided by the temperature it is cooked at. From rare and cold, to low temperature, steamed and grilled/tempura. The menu is very well priced. You can have a 4 course dinner for 45 euros. During lunch time, they do offer some of the same dishes as the dinner menu. The service was quick, and our waiter was very attentive and really took the time in explaining us the concept and the dishes. I went there for lunch last Wednesday with my husband. Since we already knew what we wanted to order, we chose to go à la carte. I love steak tartare so I had to order one, this one had artichoke and boquerone. The balance of flavors was delightful.

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Then we had the open sandwich with smoked mackerel which was really good and quite big too.

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After that, we had the pork belly with hoisin which was cooked at 75C, served with pak choy and peanuts. This was melt in your mouth goodness.

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This was followed by the lobster with gnocchi, basil, Parmesan crisps and lobster bisque foam. The lobster was juicy and tender and the gnocchi were little pillows of deliciousness.

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I had heard of their lunch burger before, so I had to try it as well. It was really good. Luckily we were sharing everything between the two of us because by that time I was getting full.

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Even though in my case, there is always space for dessert. And it was a great way to end this lunch. The chocolate mousse was beautifully plated. It had coffee gel, lemon cream, macadamia crumble, basil sponge and basil ice cream. I love basil in desserts and this one was very well balanced and delicious.

The restaurant is located in the Eastern part of Amsterdam, where the first Baut used to be. Very easy to reach by Metro or tram.

C Amsterdam

Wibautstraat 125, Amsterdam

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Celeriac, Pea & Arugula Soup with Sumac Roasted Chickpeas

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I made this soup about a month ago and now I’m craving it again. The temperature has gone down quite a lot in the past few days. It feels as if we jumped straight into winter. Brrr! So comfort food season has officially started and a creamy soup hits the spot. This is a very healthy soup. The celeriac provides enough creaminess without having to add any cream. I love the lemony roasted chickpeas and I like the texture of the feta as it kinda melts in the hot soup.

This recipe serves 2.

Ingredients:

For the Chickpeas:

100gr of canned chickpeas

1 tablespoon of sumac

Pinch of lemon salt

Pepper

Drizzle of olive oil

For the soup:

1 large white onion, chopped

1 garlic clove, minced

1 celeriac, peeled and chopped

1 ½ litters of stock (vegetable or chicken)

1 cup of frozen peas

A handful of arugula

Salt to taste

2 tablespoons of olive oil

Extras:

100gr of feta, crumbled

Cayenne

 

Mix the chickpeas with the sumac, lemon salt, pepper and olive oil in a small bowl. Spread the chickpeas in an oven dish lined with parchment paper. Roast for 20 minutes at 180C/350F.

Pour the olive oil into a medium saucepan over medium heat. Add the onions and let them cook for 4 minutes. Then add the garlic and cook for an extra minute. Add the chopped celeriac and stock. Let it simmer for 20 minutes.

Once the 20 minutes are up, add the frozen peas. Let them sit for a minute in the soup. Turn off the heat, add the arugula and blend it until smooth. I used an immersion blender.

Pass the soup through a sieve and pour it back into the saucepan. Let it reduce over medium heat for 10 minutes. It will thicken nicely.

Taste for salt, keep in mind that the feta will give some saltiness. Divide the soup into two bowls. Top them with the crumbled feta, roasted chickpeas and a sprinkle of cayenne. Enjoy!

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Dutch Baby Pancake with Gouda, Crispy Bacon & a Fried Egg

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Dutch baby pancakes are usually sweet, served with powdered sugar and fruit. I wanted to make a savory version of it.  I sprinkled shredded Gouda to the batter before it went into the oven and then topped it with some bacon and a fried egg. You can play around with the toppings as you like. It is super easy to make. The edges of the pancake are crispy and in the center it is still soft. This savory version is not only nice for breakfast but it also works great for lunch.

This recipe is for 1 pancake.

Ingredients:

For the batter:

2 eggs

½ cup of milk

¾ cup of all-purpose flour

2 tablespoons of butter

Pinch of salt

Toppings:

5 tablespoons of shredded Gouda cheese

2 or 3 slices of crispy bacon, chopped

1 fried egg or more if you like

Chives, chopped

 

Preheat the oven to 230C/446F with a cast iron skillet inside.

Place the eggs, milk, flour and salt in the blender and blend until smooth. Leave the batter in the blender.

Take the hot skillet out of the oven and add the butter. Place it back in the oven until the butter melts, this will only take about 1 minute. Take the skillet out of the oven again. Swirl the butter so it coats all the edges of the skillet. Once the skillet is completely coated in butter, pour the remaining melted butter into the blender with the rest of the pancake batter. Blend until everything is combined.

Add the pancake batter into the hot skillet and sprinkle the shredded Gouda over it.

Bake for 15 to 18 minutes until the pancake turns golden and the edges have puffed up.

Serve with a fried egg, crispy bacon and chives.

 

Caprese Quinoa Salad with Heirloom Tomatoes, Burrata and Greek Yogurt Pesto

FullSizeRender (1)I did a late market run the other day and got these gorgeous tomatoes and flowers.

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Since I had been craving burrata for a while, one dish came to mind: Caprese salad. With such great produce, you don’t need to do much with them. To make it a more filling meal, I added quinoa. I flavored the quinoa with some basil-Greek yogurt pesto.  It’s a quick dinner and also makes for a great lunch the next day.

This recipe serves 2.

Ingredients:

1 cup of quinoa

700gr of Heirloom tomato mix

1 burrata (250gr)

For the pesto:

1 cup of fresh basil leaves

30gr of Parmesan, grated

40gr of toasted pine nuts

Zest of ½ a lime

4 tablespoons of Geek yogurt

2 tablespoons of olive oil

Pepper

Salt

 

First cook the quinoa. Rinse it under cold water and then boil it for 12 minutes. Drain and set aside.

To make the pesto, just blend all of the ingredients together. Add the salt last, after you tasted it, since the Parmesan already makes it salty.

Slice the tomatoes.

Place the pesto in a large bowl, add the quinoa and mix it well.

To serve the salad, first place some quinoa on the plates. Then add the tomato slices and sprinkle them with some salt. Break the burrata with your fingers and spread it over the salad. Drizzle a bit of olive oil on each plate. If you want, decorate the salad with a few basil leaves. Enjoy!

Lyonnaise Salad Crostini

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This is another take on the classic French salad. If you’ve never had a Lyonnaise salad, it is just a poached egg, bacon and frisee lettuce. The simple things are often the best. Instead of using poached eggs; I fried them, and I used quail eggs instead so they would fit into small toasts. I turned the bacon into crumbs, and made an onion-white wine vinaigrette. It works great for a dinner party and as a light lunch. I love frisee; I really enjoy the bite that it gives. I have a beet tartare recipe which also has it, and you can check it out by clicking here.

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Summer seems to come and go here, some days it feels like summer and others like early autumn. Today is the latter one, rainy and a bit chilly.  Yesterday wasn’t very nice either, but we had a great lunch at the Pure Markt in the Amstel Park. We arrived starving and wanted to eat everything in sight! We went for some steamed buns, duck banh mi, a donut and a delicious pulled pork cheeseburger topped with fried onions. We left the market with very happy bellies.

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Ingredients:

1 baguette, sliced and toasted

3 cups of frisee, washed and torn into pieces

12 quail eggs, or more depending on the amount of bread slices that you have

140gr smoked bacon slices

For the vinaigrette:

1 medium white onion, chopped

2 tablespoons of olive oil

1 shot of white wine

1 teaspoon of Dijon mustard

1/3 of a cup of white vinegar

1/3 of a cup of olive oil

1 tablespoon of honey

Salt

Pepper

 

Cook the bacon in a pan until crispy. Then place it in the food processor and pulse until you get crumbs. To get it a bit crunchier again, I spread it over a baking tray lined with parchment paper and baked it for about 10 minutes at 180C/350F. But you can skip this step.

Cook the onion with 2 tablespoons of olive oil over medium heat for about 5 minutes. Then add the white wine. Stir for a few seconds until the liquid evaporates a bit. Place the onions with the liquid in a jar, add the remaining ingredients for the vinaigrette. Cover with a lid and shake it until it emulsifies. Set aside.

Fry the quail eggs.

To plate up, place a bit of frisee on top of each toast. Then add the fried egg, spoon some of the vinaigrette and finish it by sprinkling some of the bacon crumbs.

 

 

Spring Frittata with a Salad of Shaved Asparagus and Grana Padano

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This dish makes a great breakfast, lunch or light dinner. I added a few potatoes to have a bit more sustenance. Every time the word sustenance comes to mind, it reminds me of the first Thor movie (Nerd Alert!). In the movie, Thor says he needs sustenance because his mortal form is growing weak. My hubby and I always joke about it. Whenever one of us is hungry, we say: “I need sustenance” in a commanding voice. It is just something that stuck with us.

Even though most people cook their asparagus before they eat them, you can also just eat them raw. In this salad, I prepared them raw but you can also sauté them in a pan.

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This recipe is enough for a 23cm skillet and serves 4.

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Ingredients:

For the Frittata:

4 small potatoes, (boiled, peeled and diced)

10 radishes, sliced into quarters

1 yellow zucchini, chopped

½ cup of frozen peas

9 eggs, beaten

¼ cup of milk

1 teaspoon of Worcestershire sauce

Pinch of cayenne

Salt

Pepper

Olive oil

For the salad:

1 bunch of asparagus

30grs of Grana Padano, shaved

Juice of ½ a lemon

3 tablespoons of olive oil

Salt

Pepper

 

Preheat the oven to 180C/350F.

Boil the potatoes until tender, peel them and dice them. Chop the radishes and zucchini.

In a medium bowl, beat the eggs and whisk in the milk, Worcestershire sauce, cayenne, salt and pepper. Set aside.

Over medium heat, add 2 tablespoons of olive oil to a cast iron skillet. Add the zucchini and radishes. Cook for about 4 minutes. Then add the boiled potatoes and frozen peas. Season with salt and pepper. Stir so everything is mixed. Pour the egg mixture and let it cook for another 4 minutes without stirring. Then transfer the skillet to the pre-heated oven. Bake for 15 minutes.

While the frittata is in the oven, start preparing the salad. Wash the asparagus and snap off the hard ends. Then shave each asparagus into thin ribbons using a potato peeler, cheese slicer or mandolin.

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Shave the Grana Padano.

To make the dressing, just place all of the ingredients in a jar, close it and shake it.

Place the shave asparagus on a plate; add the shaved Grana Padano and the dressing. Mix well.

Once the frittata is cooked, slice it into 4 pieces and serve with some of the salad on top.

Buckwheat Crepes with Roasted Figs & Gorgonzola (Gluten-free)

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I have been seeing figs at the market lately and had to get some. I love to eat them with gorgonzola. Fig season is so short that I try to eat as many of them as I can before they are gone. I remember when I was a little kid in Lima and we would drive to the beach outside of the city. On our way back home, we would stop and buy a box or two of fresh figs that they would sell by the side of the road. For me that was the best part of the day. The beaches near Lima are very cold so that was never my thing. But getting my hands sticky, by peeling the skin off fresh figs because I couldn’t wait till we were home to wash them and eat them, sure was. I remember them always being so sweet. Figs are one of those things that, if they are in season while we are on holiday in Lima, I always stuff myself with until I cannot see them anymore.

It has been a while since I have eaten crepes so I combined the two in one dish. This time I used buckwheat flour to make gluten free crepes. It is also nice to drizzle some balsamic reduction over the finished dish. I always have some in my pantry. But when I went to grab it, I realized it was pretty much empty so I didn’t add it. You can make it by just reducing a bottle of balsamic vinegar in a pan over medium heat until it becomes a syrup and just store it in an airtight container.

This recipe makes 6 crepes.

Ingredients:

For the crepes:

2/3 cup of buckwheat flour

1 cup of milk (I use semi-skimmed milk, but you can also use whole milk)

3 ½ tablespoons of butter, melted (plus a bit more for the pan)

3 eggs

1 teaspoon of sugar

Pinch of salt

For the roasted figs:

9 fresh figs

150gr of gorgonzola

2 shots of port

Honey

Salt

Pepper

For the toppings:

1/3 cup of pistachios, chopped

Honey

Start by making the crepe batter. You can whisk together all of the ingredients in a bowl, or you can just use a blender. I used a blender. Cover the bowl with the batter with plastic wrap and let it rest in the fridge for 20 minutes.

To roast the figs, line a baking tray with parchment paper. Slice the figs making a cross in the middle and stuff them with a piece of gorgonzola. Drizzle some port and honey on top of each stuffed fig. Season with salt and pepper. Roast in a pre-heated oven at 180C/350F for 10 to 15 minutes.

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Heat a non-stick pan over medium-high heat. Add a bit of butter to the pan. Once the butter has melted, add about 1/6 of the crepe batter and swirl it around the pan. Once bubbles start to form on the top, loosen the edges with a spatula. Then gently flip it using the same spatula. Once it is golden on both sides, transfer it to a plate and keep it in a warm oven while you make the remaining crepes.

To plate up, fold each crepe in half, and then fold it in half again. Serve with the stuffed figs, drizzle extra honey on top and add some of the chopped pistachios.