THE BRETT SESSIONS | VOL.2
OUR CULINARY HEARTBEAT
BY THE STOVE
ON THE STOVE
Joseph & Johannes Schreiter
TEAM FRANKFURTER BRETT
GREEN GAZPACHO
YELLOW SNOW GAZPACHO
OYSTERMUSHROOM WITH TAHINI
Gazpacho.
The GREEN GAZPACHO by Johannes with lots of avocado and ruckus is already legendary in our family, although we are not really big soup lovers.
And even though the soup is very healthy in terms of its ingredients, it is not at all a lightweight: both the avocado and the added oil ensure that each spoonful tastes long, long and deeply satisfying.
The meal was accompanied by pure soul food: fried oyster mushrooms with herbs, tahina & lemon. Fabulous on its own, but also as a sandwich or as a topping on salad or pasta every time a home run.
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The idea for the YELLOW GAZPACHO came to us spontaneously: The green gazpacho is very rich in contrast and exciting in taste, very fine despite all its solidity - but in its essence very simple.
We therefore wanted to capture this exciting basic taste, but give the dish a different interpretation, balance the contrasts better and create a new overall taste sensation.
But as it is sometimes the case - nothing really came together at the first attempt and at the end of a long day of filming the whole team was really frustrated, you can see it in the video.
It wasn‘t until we were cleaning up that we came up with the idea of freezing the basic soup of melon and paprika and processing it as granité.
So we added a little more seasoning to make up for the loss of taste due to the cold, put it into the freezer overnight and the next day everything came together beautifully:
Yellow gazpacho granité on an „earth“ of pumpernickel and herb butter, with mint and lime stock, sour cream and red onion.
And even if we were to make some improvements next time when we serve it, this dish is really spectacular:
The granité is sweetish and aromatic, with exciting taste development due to the melting ice cream, the pumpernickel earth gives a broad foundation to the lightness of the remaining ingredients, flanked by the fresh, pungent acidity of onion and lime stock.
All in all, unmistakably gazpacho, but somehow wilder, more extravagant. Very beautiful.
(And it must be admitted: At the latest when the working title „Yellow Snow“ was established, the mood had returned to good spirits. Boys will be boys.)
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With this in mind - have fun recooking, we are of course happy to receive feedback on the recipes!
Johannes, Joseph
& Team FRANKFURTER BRETT
Green Gazpacho
// Its summer in the suppe.
I discovered the green version of a gazpacho for the first time in Ottolenghi's book "Genussvoll vegetarisch" (Enjoyable Vegetarian), which was groundbreaking for me in culinary terms.
An ice-cold and bright green vegetable soup that is creamy fat due to the avocado and oil, and almost bursting with taste due to the herbs, spices and chillies.
My version is even more intense and spicy.
You can add a few strawberries or pomegranate seeds to the end of your plate to add sweet accents.
The intensity of taste and density of calories qualifies it as a summer main course, accompanied by crispy white bread and white wine, and the world is completely in order.
The main ingredients are cucumber, fresh spinach, avocado and herbs.
The whole thing is further enhanced by celery, fennel, roasted and mortared spices and green little chiles.
The proportions are actually not so important here.
The ingredients can be combined so easily that the result is always good.
I always like to make a larger quantity of it in summer, because you can simply take the soup directly from the fridge and eat it.
- THE BRETT-SESSIONS | VOL.2
- „GAZPACHO"
for about 5 Liters
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- 4 cucumbers
4 avocado
½ Celery
1kg leaf spinach
½ large fennel
1 bunch of spring onions Peel rub off from
½ Lemon
3 cloves of garlic
3 small green Thai-Chili (Asia-Supermarket, I always have it in the freezer)
a few strawberries to dress 100 ml olive oil
Juice of 2 lemons
Some water (or ice cubes) to adjust the consistency later Herbs
150 g basil
1 handful of parsley
1 handful of chervil (optional) 1 handful coriander green (optional) (As said before, the herbs used and their proportions are not decisive and can be adjusted to taste)
Spices:
2 tablespoons cumin whole
1 tablespoon caraway, whole 1 tablespoon coriander seed 1 tablespoon cardamom
1 tablespoon black or green pepper
PROCESS:
Coarsely chop all ingredients except for the spices and blend thoroughly.
Pour everything into a pot.
Keep a hand blender ready for the seasoning process and final adjustment, this is the best way to do it.
Roast the spices in a pan until they jump and smell. Then mortar or, like me, grind them in an electric coffee grinder. In the first step add about 70% of the spices.
Then mix in the oil and then adjust the soup with the water to a nice smooth consistency, as you can see in the video. If you want to eat immediately, you can also use ice cubes instead of the water. Season to taste with salt and lemon juice.
Now that everything is finished you can adjust the amount of spices and chilies to your own taste. As a topping at the end you can use herbs and onion rings besides strawberries.
You can purée the chilies in a separate container of water and only at the end
to set the desired final sharpness.
These little things have quite a lot of pacing.
That's the same way you can handle the spices.
Only add them one by one at the end.
Schnee von gelber Gazpacho
// Gefrorene gelbe Gazpacho auf Pumpernickel-Erde. ein Feuerwerk.
The yellow version of our gazpacho is basically made of honeydew melon and yellow paprika, accompanied by gently fried onions, ginger, sweet-intensive garlic from the oven, roasted aniseed seeds, mild olive oil and plenty of lemon juice.
A good dash of simple sour cream, the finest onion rings, fermented black garlic and a tangy mint-coriander-lemon mix goes with it like a slap in the face.
As the unifying base of the whole, we have brought out one of our common favourite components, as the basis of the whole: Butter-fried pumpernickel crumbs with pine nuts, a little sugar and thyme.
The dish is a bit more elaborate, but can be prepared well. Thus, one can practically prepare the appetizer at the same time and thus impress the guests right at the first course with a ringing of bells.
When eating, the gazpacho snow suddenly fills the mouth with ice cold, but melts immediately and releases its fine taste, then the warm, crispy Pumpernickel-earth comes to the fore with buttery pine nuts.
As the soup and the pumpernickel is altogether very sweet, there are 3 different sour accents:
The sour cream forms a mild - greasy acid accent, the pesto adds a tangy, lemony acidity and the garlic a fermented, nutty acidity.
This tastes different from each and every spoon, so the plate remains exciting throughout, thanks to the ever-changing balance of flavours between sour and sweet.
Add to this the ethereal notes of mint and the mild pungency of onion.
Truly delicious.
Measured by the stress factor of this dish during filming, the final result is surprisingly beautiful and round.
- THE BRETT-SESSIONS | VOL.2
- „YELLOW SNOW Gazpacho "
for approx. 4-6 person, depending o portions size
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FOR THE SOUP:
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4 YELLOW PEPPERS, COARSE CUBES
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3 VEGETABLE ONION, COARSE CUBES CA.
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1KG HONEYDEW MELON
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1 GARLIC BULB SAME AMOUNT OF GINGER
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1 TABLESPOON OF ANISE SEEDS
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6 TABLESPOONS MILD OLIVE OIL LEMON ABRASION
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½ LEMON LEMON JUICE TO TASTE
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COMPONENTS:
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PUMPERNICKEL EARTH:
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150G PUMPERNICKEL
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50G PINE NUTS
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2 TABLESPOONS OF BUTTER
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1 TABLESPOON BROWN SUGAR
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A LITTLE THYME
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SALT AND PEPPER
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PESTO:
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1 HANDFUL CORIANDER GREEN
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1 HANDFUL OF MINT
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1 HANDFUL OF PUMPKIN SEEDS JUICE OF ONE LEMON
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½ TABLESPOONS OF SUGAR
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SALT SMALL RED ONION RINGS FROM INSIDE THE ONION
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SOUR CREAM RED CRESS
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3-4 CLOVES OF BLACK GARLIC, IN 3MM THICK SLICES GREEN OR RED CRESS A FEW VERY FINE MINT AND CORIANDER LEAVES TO GARNISH
STEPS:
Wrap the garlic in aluminium foil and place in the oven at 180° for 45 minutes.
> Coarsely dice the onions and fry them in olive oil with a little salt and the aniseed at medium heat for a long time until they are really soft and sweet.
> Roughly dice the melon and peppers, mix them with the fried onions and put them in the blender in portions and let them run on the highest setting for about 1 minute. > Finely chop the ginger or grate it with a grater and add it.
> The garlic too. Yes, the whole tuber. Or at least 80%.
> Put it all together in a pot and mix it. On top of that, you'll get some impalpable fibers and peelings. I have skimmed these off with a coarse-meshed deep-frying spoon, not completely and just so that the soup has a much coarser consistency than water, but also that it no longer consists of 50% fibres. If you put it through a too fine sieve, only yellow water remains, that is not the aim of the thing. The desired consistency is similar to a smooth, creamy lentil soup.
> Then add the oil and season to taste with salt and lemon juice. The soup has a complex, heavy sweetness due to the paprika, melon, garlic and onions, which can appear a little dull and one-dimensional. A few squirts of lemon juice and the salt suddenly bring out the full depth of taste, the garlic, aniseed and ginger - the lemon juice itself should remain easily tastable, strengthened by the peel rubbing. It's better to season it a little bit, because by freezing the taste is bound.
> Put the lemon juice on a flat container and place it in the freezer until it is frozen through. It should be flat so that it is easier to get it into the blender and so that it freezes faster. Later, just break it by hand and zack! Off into the blender!
> Pumpernickel crumble:
Crumble the pumpernickel coarsely with your hand, put it in the pan with all other ingredients and fry it at medium heat until the pumpernickel gets a bit crispy and the pine nuts are golden brown. Put aside, preferably keep a little warm.
> pesto:
Put everything together in the blender, puree finely, keep ready. The black garlic is now found in every supermarket. So far I could not do much with it, here it fits really well. > Cut it into 3mm slices and prepare it together with the plucked leaves and the cress for serving.
> Onion rings Take either an shallot or a small red onion and cut fine onion rings from the inside and keep them ready.
Dress:
Quantities depend on portion size, you have to rely on your gut feeling here.
> Take the gazpacho out of the freezer, put it in the blender and mix into powder. Pour the desired amount into the glass with a tablespoon. > Pour 2 tablespoons of the pesto directly in 2 places, it should be at the bottom of the glass.
> Pour 2-3 tbsp. of pumpernickel earth on one side of the glass, so that you can also spoon past the earth
> Place a teaspoonful of sour cream on top of it
> Then place onion rings, cress, the leaves and on top of that the black garlic. When arranging the accent components on fine plates, I always try to create small islands where all the components are collected instead of scattering them all over the place. And I make sure that all components can be spooned and tasted individually. So you can taste the dish in individual parts, but also combine them as you like. The snow keeps surprisingly long, no panic. If you are well prepared, you can serve it almost casually and casually give your guests a really spectacular dish.
Oyster Mushrooms
// Soulfood pur
One of the best mushroom recipes ever - in my opinion.
Very simple, 3 steps and 20 minutes working time - a very grateful dish.
The best thing is to take large oyster mushrooms from the market, fresh and beautiful.
Concept and taste
Tahini has the mysterious property that it becomes wonderfully crispy in the oven at high heat and circulating air when spread thinly on oyster mushrooms.
So, you make a kind of tahini sauce with finest onion cubes, herbs and spices to taste, add some water to adjust it to the consistency of wall paint, and brush the mushrooms, which lie individually on baking trays, with the sauce on both sides.
Then put them in the oven for 10 minutes, at 220°, and it is ready.
On top, thinly sliced fennel, peperoncini and parsley, tarragon or oregano, just as you like.
If they are well done, the mushrooms are really crisp and crispy towards the edge.
The mushroom aroma combines very nicely with the sesame sauce, sweetly cooked onion cubes and spices.
A heartily round, yet unusual feel-good dish, which is prepared very quickly.
In the video I have chosen a rather traditional German spice bouquet, with caraway, juniper, cloves and some cinnamon, that fits very well.
But an oriental mix with cumin also fits very well.
- THE BRETT-SESSIONS | VOL.2
- „CRISPY OYSTERMUSHROOMS WITH TAHINI AND FENEL."
INGREDIENTS:
Tahini sauce:
200g tahini
1 vegetable onion, finest cubes
3-4 tablespoons parsley stalks, finely chopped optional
3 tablespoons fresh oregano, finely chopped
1 garlic clove Lemon grated
STEPS:
Preheat oven to 220° circulating air.
> For the sauce, mix all the ingredients together.
> Then stir in water until it is nice and easy to brush.
> Finely grind the spices in a spice mill or mortar and add to the sauce.
> Season to taste with salt. It is important that the mushrooms are separated from each other, so you will probably need 2 baking trays.
> Lay out baking paper on them. (If you put some water on the tray and press the paper on it, it will hold by itself)
> Spreading mushrooms
> generously brush with the sauce on both sides Once the oven is ready and hot, slide it in and set the timer to 10 minutes. You can open the door from time to time to let moisture out. This way the mushrooms become even more crispy. In the meantime, slice the fennel thinly, mix with the parsley leaves and peperoncini, season with lemon juice and salt. As soon as the mushrooms are ready, arrange them nicely on a plate and put the fennel mix in the middle of it.
RECIPE: JOHANNES & JOSEPH SCHREITER | IMAGES & VIDEOS: FRANKFURTER BRETT GmbH
