Chefs Speak: Ferran Adrià on His New Beer, Inedit
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From the brilliant Chef chemist and molecular gastronomy mastermind Ferran Adrià, creator of Spain’s El Bulli, frozen chocolate air, edible flower paper and spherical olives, a beer? Yes it’s true. While the talk has been online for over a year, Chef Adrià’s new brew Inedit is now making an official appearance on restaurant menus.
From the Estrella Damm website, Inedit is described as “”a unique coupage of barley malt and wheat, flavored with coriander, orange peel and liquorice”, (it is) “the first beer specifically created to accompany food. It is born from the conviction that a beer that could be paired with the utmost respect to the best cuisine was necessary. That is its aim and its virtue, and that is what makes Inedit different, special and unique.”
Priced at $10-30 per 25 ounce bottle, this is not your average Joe’s Saturday football drinking brew. Inedit is intended to be chilled and served at a temperature from 4 to 8 degrees Celsius or 39 to 46 degrees Fahrenheit, in a white wine glass filled to one third. Where to find it? In NYC, it is available here, and you may purchase it online here as well as other venues.
In this video from Estrella, Chef Ferran discusses the beer and it’s serving suggestions. “I am sure it is going to be imitated” the chef remarks. What do you think? Would you consider stepping out of the box and serve Ferran’s beer to dinner guests?
We have not tried Inedit yet, but if you have, give us a shout and let us know your thoughts in the comments. For more mainstream beer drinkers, be sure to check our beer and food pairing charts. Cheers!
Chef Jeffrey Fournier’s Heirloom Tomato Gazpacho Recipe
By · CommentsAh summertime, we are so happy to finally see fresh beautiful local produce, especially tomatoes in season once again. Today we are celebrating the heirloom tomato with a fresh colorful chilled gazpacho recipe from Chef Jeffrey Fournier of 51 Lincoln restaurant in Newton MA. Enjoy and thank you so much Chef!
Heirloom Tomato Gazpacho
Chef Jeffrey Fournier
Serves 4
Ingredients:
2 lbs of red heirloom tomatoes, save 2 for garnish and core and quarter the remainder
2 large white onions diced
1/2 of a large shallot, diced
1 yellow pepper, diced
Half of a bottle spring water, or tap water
1/2 cup champagne vinegar
1/2 cucumber peeled
1/2 cup extra virgin olive oil
2 ears of corn, lightly blanched (alternatively you may also grill, boil, or use raw)
1 cup of cilantro leaves
Lightly blanch the corn by placing it in boiling water for 2 minutes, remove and place into a bowl of ice water for 2 minutes, set aside.
Place the diced shallot and onions in a saucepan pan with oil salt and pepper, sweat slowly until they are translucent. Remove from heat.
Add the tomatoes, diced pepper, and cucumber to the shallot onion mixture.
Puree in a blender with EVOO, vinegar, spring water, salt and pepper. Chill the pureed mixture for 1-2 hours. Serve in soup bowls and garnish with sliced tomatoes topped with corn and cilantro leaves, and a drizzle of olive oil.
We also have another mouth watering restaurant recipe from Chef Jeffrey, for Argentine Ribeye Steak, give it a view!
Chef Michael Symon’s Gorgonzola Cheesecake
By · CommentsHide your bathroom scales. Today Iron Chef Michael Symon of Lola Bistro in Cleveland and Roast Detroit restaurants brings you a killer calorie ridden decadent awe inspiring pan of deliciousness: A Gorgonzola Cheesecake! Chef Michael and his happy smiling face created this video recipe for the Eat Wisconsin Cheese Board, and our favorite thing about it is that there is no crust to slave over. No crust, see? You are actually saving a few calories there, and berries, they are antioxidant packed! Indulge, enjoy, and hit the gym later.
Gorgonzola Cheesecake
Serves 6-8
- Butter for the pan
- 2 8-ounce packages cream cheese
- 2 2/3 cups (about 1 pound) Wisconsin Gorgonzola cheese
- 3 eggs
- 2 1/2 cups sour cream, divided
- Freshly cracked black pepper
- 1 cup whole dried strawberries
Preheat oven to 300°F. Butter bottom and sides of 9-inch springform pan. Set aside.
Beat cream cheese and Gorgonzola cheese in large mixing bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each addition. Mix in 1 cup sour cream. Pour mixture into prepared pan. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Remove from oven; let stand 5 minutes.
Carefully spread remaining 1 1/2 cups sour cream over top of cheesecake. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate 12 to 24 hours.
To serve, place on serving plate. Carefully remove rim of pan, leaving cake on bottom. Using a pepper mill, grind pepper over top of cake. Top with strawberries. Serve with or on crusty bread.
