DETOX MISO SOUP

• 
  Serves 2
  
  
• Wakame seaweed (a small cup) 
• 6 cups of Water 
• 4 tbsp Turnips, diced 
• 4 tbsp Celery, diced
• 4 tbsp Cabbage, diced 
• 2 tbp Barley Miso 
• 2 tbp Chickpea Miso (or use the same miso)
• 4 tbsp Warm water

 

1. Put all the ingredients, except the miso and the warm water, in a saucepan and cook over medium heat until vegetables are soft (about 10 minutes). Be careful not to bring to a boil !

2. In a bowl, mix the miso with the warm water. Add to the saucepan. 

 
 
Believe me, 2 days with this detox soup and you’ll be as good as new ! 

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DI VINO

1 place de MEXICO
paris 75016
+33 1 45538979

The villagers of the 16th arrondisement have already made it their local cantine! DI VINO is the 2nd restaurant dedicated to the Transalpine kitchen and with Italian wines created by HAROLD SACRESTE. Their antipasti menu has all the right stuff: Vitello Tonnato, Octopus salad (which is a personal favorite), Mozzarella Burratine and Risotti of lobster, truffle, clams... On the plate, everything looks deilicious from the roasted back Bass to the truffle spaghetti with lobster. But I can't help but feel weak for their great classic: Saltimbocca alla Romana. You cannot forget the house Tiramisu, which is absolutely airy and perfect with a good espresso.
The decor is modern and elegant. DI VINO is perfect for lunch and romantic enough for a one-to-one dinner. When night falls and your leaving DI VINO, you come onto avenue Eylau and if you're lucky you'll see the Eiffel tower sparkle in its essence…a perfect end to an evening in Paris.

price range: 32euros (47chf) to 61 euros (90chf)
closed sundays
terrace open in Summer

Below is a recipe inspired from the menu:

Vitello tonnato

Serves: 6-8
Prep Time: 45 minutes
Cook Time: 90-120 minutes

Ingredients:
2 1/4 pounds (1 kg) boned veal, cut from the rump
3/4 pound (320 g) tuna, packed in oil
3 eggs
6 anchovies (canned)
3 tablespoons pickled capers
1/2 cup olive oil
1 tablespoon balsamico (vinegar)
white wine (dry)
2 tablespoons lemon juice, freshly squeezed
3,5 (100 g) ounces celery, thinly sliced
3,5 (100 g) ounces carrots, chopped
3-4 leaves of sage
2 bay leaves
1 twig tarragon
1 twig rosemary
salt & pepper
For garnishing: capers, lemon slices, italian parsley

Preparation:
Day before

1. 1. Put the meat in a bowl with the finely chopped herbs, carrots and celery.
2. 2. Pour the wine over until covered.
   
3. 3. Marinate in the refrigerator for 24 hours, turning the meat occasionally.

The next day:

1. 1. Place the meat in a Dutch oven. Strain the wine and add it to the meat, then add water until covered. Simmer the meat for 60 minutes, lightly salt & pepper.
   
2. 2. Add anchovies to the pot and continue boiling for another 30 minutes. The liquid should be reduced by half.
   
3. 3. Peel the hard boiled eggs and extract the yolks. Squeeze dry and mince capers.
   
4. 4. When the meat is fork-tender, remove from pot and strain the broth into a bowl.
   
5. 5. Strain fish filets, place together with tuna and yolks into another bowl. Stir in minced capers, vinegar, lemon juice and the olive oil. Mix with blender until smooth.
   
6. 6. Dilute the sauce to your taste with some of the reserved broth.
   
7. 7. Finely slice the cooled veal and lay out onto serving plate (only one layer). Spread the sauce over the meat, garnish.
   

Tip: Cover with plastic wrap and chill in the refrigerator before serving!

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Boeuf Tortue on Ginger Sauce

• recipe : i . salva
  
• Serves 4
  
  
• This receipe is originally from the Comoros (a group of islands off Mozambique, Africa). Serve with white rice.
  
  Ingredients:
  
• 2,2 pounds (1kg) beef, cut into1 inch pieces
  
  Tomato sauce:
  3.3 pounds of canned Tomatoes, peeled
  2 Eggplants, diced
  2 large Onions
  1 inch of fresh Ginger root, grated
  3 tblsp Tumeric
  1 knife point of Piments Lampion (hot chillies from the Antilles)
  0,5 oz of Butter
  5 tablespoons Peanut oil
  Salt
  
  Ginger Sauce:
  6 Scallions
  3 Lemons, organic
  1.5 inch fresh Ginger root, grated
  1 cup Peanut oil
  Salt & Pepper
  
  For the Tomato sauce:
  
• 1. In a large pot, heat oil and butter. Add sliced onions, braise lightly until transparent.
2. Add tumeric, grated ginger and diced eggplants. Then add Piments Lampion.
3. Stir, then salt and bring to a simmer for 15 – 20 minutes.
4. Add tomatoes and mix until dissolved. Let simmer for another 45 minutes.

For the Ginger sauce:
1. In a large, bowl place grated zest and add the finely minced scallions.
2. Add grated ginger, salt and pepper. Mix with peanut oil and lemon juice.
3. Then place bowl into the refrigerator.

Take the Tomato sauce and add some water in case it’s too thick.
Bring sauce to a boil and add the pieces of meat. Boil for 2-3 minutes.
Serve immediately.



Place rice in a ring shape on plates and the meat within the ring. Pour the chilled ginger sauce on top. The contrast of the flavors and temperatures makes this dish très originale

 NO turtles were harmed for this recipe !

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Cranbuster
recipe: m. charles

• There are two versions of this recipe. One is organic, the other is with regular cranberry juice and gingerale. Substitute the ginger extract with the gingerale and the wild cranberry juice with the regular cranberry juice.
  
• 
  50 ml Ginger extract, fresh
  75 ml Preiselbeeren (Wild cranberry) juice
  75 ml mineral water, sparkling (Henniez Red)
  Squeeze of Lime juice
  Serve ice-cold!
   
  Ginger Extract:
  1. 8-9 ounces ginger root, peeled and chopped
  2. Place in a pot with 1,25 L of water and bring to a boil. Simmer for 60 minutes over low heat.
  3. Set the pot aside overnight.
  4. The next day: bring it again to a boil. Then, with a blender, puree well.
  5. Strain the liquid from ginger with a fine strainer and pour into an empty bottle. Keep the liquid in the refrigerator.

 

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Ginger Cinnamon Glazed Carrots
recipe: a. hagan

1 small bunch fresh Carrots, sliced thinly at an angle
1 one inch knob fresh Ginger, sliced into five pieces
1 1/2 tablespoons Honey
1/2 tablespoon Butter, unsalted
3 sticks Cinnamon
1/4 cup flat leaf parsley, freshly chopped
Vegetable stock, as needed
Kosher salt, to taste
Black pepper, freshly ground to taste

1. 1. Combine all the ingredients in a large sauté pan.
2. 2. Add just enough vegetable stock to cover the carrots.
3. 3. Simmer over medium-high heat until stock is reduced and carrots are glazed, but not mushy.
4. 4. Add more stock if carrots are not cooked to desired tenderness.
5. 5. Remove cinnamon sticks and ginger.
6. 6. Stir in parsley and season with salt and pepper.

Serve immediately. This is a great recipe to add a little extra flavour to an everyday side dish.

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It's not only our bodies that need a good cleanse once in a while. The concept of detox can be applied to all aspects of our life, especially in the kitchen. Consider this a good project for the weekend.

A good starting point :

Throw out expired food
Wipe cupboards, shelves & handles with warm water and soap
Sharpen your knives -- every good kitchen has sharp knives
Clean glasses & plates -- get on your step ladder cuz you're cleaning the good glasses on the top shelf
Clean the fridge-- don't forget to replace the old box of arm & hammer

Clean oven-- use a non-toxic spray cleaner (K2R odourless cleaner available at Jumbo.ch) or good old elbow grease
Treat all wood counter tops with wood oil
Polish the silverware -- For those of us without a washing machine this is the most tedious task
Get rid of broken appliances, dishes & cups
Dispose of old cleaning products safely

Once this is done, take stock of what needs to be replaced and then head to the sales to detox... your wallet!

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Since this is the detox issue, we have to talk about juicers. Here at FOODIE.CH™ we love fresh juice. We drink oodles of carrot juice and vitamin rich drinks daily. Because space is sparse around our kitchen, we're always on the lookout for good sized appliances that get the job done. The Krups ZX7000 juicer is great for the compact kitchen. It's not loud & the clean up is easy plus we love it... cuz its name sounds like an 80's robot.

www.krups.com

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