The Wild Boar Thing
November 7, 2004
It was the leitmotif, right down to the marrow. For the 5th annual Museum Night (Museum N8 and pronounced Museum Nacht) Mediamatic hosted a salon including presentations by Esther Polak (locative media MILK), MIT’s Kelly Dobson with her Blendie, (a blender that grinds to the gutteral), Henk Boverhoff’s wild boar charcoal drawn dresses, Rob van Kranenburg’s wild ideas, and the RE-launch (until you re-learn) of the Culiblog at it’s BRAND NEW DOMAIN - right heah, right now, by the author of this very culinary weblog.
In the above pictures see Paul Groot enjoying a bit of wild pork. I see his smile and I feel the urge to feed him every single day of my life. (Maar ja…)
Kelly Dobson operated Blendie, her blender tweaked to listen to growls and gutteral emissions of the operator. Together Blendie and Kelly helped make the classic Celeriac Purée satiny smooth. I served it with slices of wild boar smoked sausage (after a fashion). Customers could buy the dish per spoonful for a measly euro.
Celeriac Purée (serves 8 - after a bracing day of iceskating or woodchopping)
1 celeriac (also called celery root)
1/2 ltr wholefat milk
250 ml cream
3 knobs (!) of lightly salted butter (demi sel)
salt
pepper and freshly ground juniper berries to taste
In a fat-bottomed pan put the milk and cream on the lowest possible flame. Peel and cut the celeriac into 1cm cubes (brunoise) and add it to the milk and cream mixture.
Remember:
DO NOT SCALD THE THING THAT MUST NEVER BE SCALDED.
DO NOT CURDLE THE THING THAT MUST NEVER BE CURDLED.
Therefore…
DO NOT COVER THE THING THAT MUST NEVER BE COVERED.
Cooking the celeriac takes an hour, get the hell out of the kitchen, try to forget about it and go do something meaningful.
When the celeriac is tender blend it together with the milk and cream adding butter and salt along the way. The mixture should feel satiny in the mouth. Sprinkle with freshly ground pepper and juniper berries. This is the ultimate comfort food especially when served with 1/2 an organic smoked pork sausage. It was certainly a great way to break the vegan fast I’ve been on the past week.
debra at 14:22 | | post to del.icio.us
but no trace of the spork!
Comment by Kristi — November 7, 2004 @ 17:27
because if you eat this with a spork, you don’t benefit from the fork part. or you can put your finger in the spoon and then start stabbing at things, but you’ll get goop all over your thumb. pity.
Comment by debra — November 7, 2004 @ 21:49
Paul looks happy with the hapjes.
Comment by MA — November 10, 2004 @ 1:50
and why is there no recent upate? O thou lazy one?!
Comment by Kristi — November 14, 2004 @ 0:10
Hello brand new culiblog, a continuation obviously of your do blog.
Did you know that the world’s culinary media have a big gathering in Cannes? All the cook book publishers, culinary experts, culinary tv hosts, etc. etc. will attend the Gourmet Media World Festival. Check out:
http://www.gourmet-voice.com/gb/presentation.htm
Comment by ronald — November 14, 2004 @ 16:39
Hello Brand New Visitor! Yes - and honouring the amazing Ferran Adria! But don’t you think it’s a funny title for a conference? Gourmet Media? I guess the booksellers and TV chefs need to go to Cannes jus as much as anyone else. I’m checking out the books - to the degree that I can.
Gourmet Media World Festival
Comment by debra — November 16, 2004 @ 15:22