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User Image mari_volkosh Posted: Nov 16, 2017 6:50 PM (UTC)
beguiled
marijatiurina
yieldn16
42
2 Moon
This one. Bringing me joy and wine since Spring. Fabulous in the flesh and as represented by our hugely talented and too-cool-for-school common customer @marijatiurina ♥️ What a great night @yieldn16 + @menuprimeur – Yield being my faaaavourite wine bar and Primeur one of the best restaurants in London. Made it to my top 3 last night. So grateful for all the fun and the food and the natural wine and the love 🙏🏼 cause when you celebrate your birthday with your wine dealer and then theirs together too, you know it must be love ♥️ (or a bit of a drinking habit) 🤪🍾
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#birthdaygirl #naturalwine #allpetnatallnight #itmustbelove #winedealer #newfriends #londonrestaurants @grapesoc @joakimblockstrom 💋💋
User Image mari_volkosh Posted: Nov 14, 2017 12:26 PM (UTC)
wanderrestaurant
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Hadn’t come around to posting this but brava Alexis 👏🏼👏🏼 who opened @wanderrestaurant last week! Chicken liver parfait with ciabatta, burrata with strawberry oil, lamb ragu papardelle were my favourites 😍 Interesting wine list too! 🍷 Will try the ‘bonkers’ one next time. Guys if you haven’t been, go go go! Great to see a young woman opening her own restaurant, girl power all the way. Plus the Aussie/Italian/Japanese vibes of the dishes are ♥️
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#newrestaurant #stokenewington #notallthosewhowanderarelost #fusion #winelist #aussie #girlpower #womeninfood
User Image mari_volkosh Posted: Nov 11, 2017 4:34 PM (UTC)
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*An Ode to Fromage* (part 4 of 4)
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4 – Neufchatel
This one is special; its saltiness and heart-shaped form sets it apart straight away. It is one of the most ancient of Normandy cheeses (production traced back to 11th century), and its story is incredibly touching: the legend says that during the Hundred Year War, young girls would give the cheese to soldiers as a sign of their love. The saltiness facilitated preservation in transport. It is made with raw cow’s milk and carries a lot of punch; its rustic character has certain medieval charm to it. Notably it is also one of the only cheeses that is good to eat at any stage – from its young, tender, fresh-beginning phase to the point where it is unashamedly and exuberantly ‘overdone’. I recommend having this one with a piece of *baguette tradition* and washing it down with a hearty gulp of a good fruity red wine.
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Last one of this series 🇫🇷🧀🥖🍷♥️ thank you all for reading!
User Image mari_volkosh Posted: Nov 10, 2017 12:49 PM (UTC)
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*An Ode to Fromage* (part 3 of 4)
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3 – Camembert de Normandie
Oh, Camembert... As my mom @normandy_guide says, if you’ve never been to Normandy you probably have never tried a real Camembert.
First, it’s important to talk about temperature. Cheese is a living organism – it contains live bacteria that perform miracles in terms of flavour and texture. A soft cheese like Camembert or Brie or Neufchatel can only be in the fridge if they are on the lowest (warmest) shelf, because if it is over-chilled, it will ‘die’. Better yet, keep it in your cheese cellar (what, you don't have one?). Make sure you take out of there 4-5 hours before eating to allow it to relax at room temperature. So if you need time, you should ask your fromager (what, you don’t have one of those either?!) to give you a cheese to be consumed in a couple days. If – OH MALHEUR – your cheese dies, it will stop developing, and acquire an unpleasant cottage-cheesy texture and c'est fini. This is the only possible scenario in which the French might consider baking their Camembert.
When buying Camembert for the same day, it should be matured to perfection, soft to the touch in the middle and heavenly oozy when you cut into it. First of all make sure it is “Camembert de Normandie”, as just “Camembert” can be made anywhere. Look out for the signs – it will be made with lait cru (raw milk), AND moulé à la louche, which means it is lovingly poured out into moulds with a ladle, by hand – which allows not to break up the structure of the curd, which means its straining is more gradual and results in a better development of the taste. When you open it at home, only inhale if you’re feeling brave – it smells like err to put it mildly – a cow farm. The taste also transports you there; you should taste the raw milk, the grass… in fact if you close your eyes you can hear the cow chewing, and almost feel the swish of her tail, see the misty morning light so unique to Normandy, feel the warmth of the just-filled jug of fresh milk… oui, oui, real Camembert c'est comme ça.
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Last one tomorrow (less long I promise...) 😉👀🧀🥖🇫🇷
User Image mari_volkosh Posted: Nov 9, 2017 2:24 PM (UTC)
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*An Ode to Fromage* (part 2 of 4)
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2 – Comté
Comté is hands down my favourite hard cheese. A cousin of gruyere, it is nutty and unique. Made with raw cow’s milk, cooked and aged in large moulds. In France, even in the humblest little supermarket you’ll have the choice between a 6-month and a 12-month Comté (like the ones pictured here) but a good market or fromagerie will offer older versions too. To begin with, it has a delightful sweetness and creaminess to it; and then the older the cheese, the richer it is in umami, colour and dizzying nuttiness. Whilst you’re at the market, drop by the boulangerie and get a baguette classique. At home, make yourself a cup of strong black sweet tea, rip off a bit of still-warm baguette, spread a generous amount of unsalted beurre de Bretagne, and top with Comté. No need for anything else for perfect happiness at lunchtime. And then you can relax by the fireplace and then perhaps take the dog out for a walk among the sunny hills, humming *douce France, le pays de mon enfance...*
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Part 3 tomorrow 💋👀🧀🥖🇫🇷
User Image mari_volkosh Posted: Nov 8, 2017 1:47 PM (UTC)
joakimblockstrom
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*An Ode to Fromage*
Anyone who has spent any proper amount of time in France will agree that the cheese there is truly superior to most other cheeses available in most other countries. It is one of the things I miss most from the home that has so deliciously adopted me from age 10 till 18. Cheese in France is incredibly varied; there are more types of cheese than days in a year! However, I do have my favourites that I would gladly eat all year round. My francophile heart has finally been driven by a sense of duty mixed with longing to write my Ode to Fromage. The opportunity presented itself when, together with Joakim Blockstrom @joakimblockstrom (a food-obsessed photographer and magician of light), we decided to photograph the loot I brought back from my last trip home to Normandy. While he captured them in their best light, I wrote a word or two (too many) about each of their unique traits and stories. As any cheese sommelier would advise, we shall progress from the most delicate to the most intense flavours.
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1 – Selles-sur-cher
This is a dreamy goat’s cheese, made with raw milk and matured fresh, with a very thin and soft rind of ash. It is poetic, delicate and a little shy – it never overwhelms, except with pleasure. The goat milk flavour comes through with just a little tangy touch but it is curbed by creaminess. I prefer it on a bit of plain cracker, to not distract from its subtle magic. And I always always recommend having it with a drizzle of oil and a few grinds of black pepper; the touch of bitterness and fragrant spice compliment it to perfection.
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Stay tuned for the next one 🧀👀🇫🇷 🥖
User Image mari_volkosh Posted: Oct 31, 2017 6:19 PM (UTC)
ricegus
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User Image mari_volkosh Posted: Oct 28, 2017 11:58 AM (UTC)
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Such a boring hipster shot innit, just couldn’t resist. Finally a day off, was going to sleep but workers barged in on time (?!) so couldn’t quite snooze or stretch or cook so I decided to make the day about taking care of my flat, something long overdue. 🔨🔧🔩Feeling all smug, cleaning and nesting 🐻 and as the genre demands, wearing old torn 501s, a well worn grey T and the rest of it. Got lots to do and a new hoover to buy – but first, coffee at my local caff Moreish 🤓☕️
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#nesting #inspired #torn501s #hipster #timeforme #dayoff #happybunny
User Image mari_volkosh Posted: Oct 10, 2017 11:42 PM (UTC)
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Eeeeek chilli burn. 🌶🔥
Back to old tricks making ferments at night. Georgian green toms with chilli, #kaukasis recipe by @oliahercules 💋
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#chilliburn @mishki_food #latenight #fermentation #georgianfood
User Image mari_volkosh Posted: Sep 28, 2017 1:07 PM (UTC)
somersethouse
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5 Normal
Wandered in to some empty rooms @somersethouse ... I’ll stop gushing over our new office soon (maybe) but I couldn’t resist, too darn magical.
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@somersethousestudios #perks #somersethouse #lunchtime #wander #notallthosewhowanderarelost
User Image mari_volkosh Posted: Sep 27, 2017 6:28 PM (UTC)
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User Image mari_volkosh Posted: Sep 19, 2017 11:55 AM (UTC)
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Hot buttered cheese scone with strong black tea. ☕️ English countryside dears 🤓It's amazing how neat everything is here. Thatched houses perfect lawns and everything. 💅🏻Still don't think I'll ever feel quite at home here though. But I'm not complaining 😌
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#englishcountryside #butteredscone #cupoftea #notcomplaining
User Image mari_volkosh Posted: Sep 16, 2017 9:17 AM (UTC)
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0 Sierra
Petit déjeuner. With the coffee in a bowl, à la française. 😋☕️
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#painauchocolat #cafe #petitdejeuner #doucefrance
User Image mari_volkosh Posted: Sep 15, 2017 11:50 AM (UTC)
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Preparations underway for the birthday girl's veggie Georgian feast (with some chicken satsivi – walnut paste stew situation with spices – for carnivore participants). So nice to potter around at home cooking for mummy ☺️🍆🌿🔪
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#auberginerolls #lotsofgarlic #lotsofspices #lotsofherbs #georgianfood #birthdayfeast #vegeterian #normandie #pourmaman
User Image mari_volkosh Posted: Sep 13, 2017 8:18 PM (UTC)
76
3 Moon
Obligatory cuddle time with puppy. Brothers being the best, the eldest is bloody huge. Made us simple tomato pasta for dinner that was really quite something. Hanging out with mama by the fireplace. Good to be home ☺️
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#puppy #рыжиереснички #хорошодома #goodtobehome #normandie
User Image mari_volkosh Posted: Sep 11, 2017 11:41 AM (UTC)
joakimblockstrom
messy_baker
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Best thing about Monday is – weekend leftovers. Beauuutiful gravlax and sauce by @joakimblockstrom on top of Borodinsky bread (Russian rye with molasses and coriander) by @messy_baker 😍
(It also helps that I'll be on my way to Normandy to celebrate mamulia's birthday in a couple days 😌♥️)
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#nofilter #gravlax #curedsalmon #borodinsky #weekendleftovers #mondayblues #londonfoodie #jirairevoirmanormandie