Massimo Bottura: "Keep your feet grounded but your mind open. Don't let them cut your wings. If you grow up too fast the wind will blow you away."

One of our last classes before the end of the year and one of our favourites, was taught by Chef Massimo Bottura who owns Osteria Francescana in Modena - voted by San Pelligrino as the best restaurant in Italy and #6 in the world. He taught us that dishes are chef's answers, they are expressions about creation that should spark interest, passion, and emotion that cry and speak to the soul not the palate. His philosophy of cooking is more about the expression, not the technique - although I'm pretty sure he's got the technique down to utter perfection. This artistic influence he believes in is essential for humanity he says because it is a means of communication. It's quite unsurprising that in 2000, Time Magazine supposedly named one of his creations one of the top 10 dishes that changed modern cuisine. His dish, ice cream foie gras terrine, was a block of his homemade foie gras, delicately carved out to be filled with 45 year old balsamic vinegar, then dipped and dressed in Napoli almonds and Piemonte hazelnuts. It is then put on a small wooden stick to imitate an ice cream bar. like a strawberry shortcake ice cream bar...but not pink.   

 While he was making this, he passed around his family's own 45 year old balsamic vinegar, which is good for digestion, and we were instructed to "chew" to incorporate the air and this way it won't feel acidic even though it is 7% acidity.

 Then we got to taste the foie gras...

"feeding hungry minds, not empty bellies"

 Next, he made a recreation of bollito misto, a typical Northern Italian dish meaning boiled mixed meats. He was inspired by the 59th Street playground in New York City where he was playing with his young son. The meat, vacuum cooked instead of boiled to keep the flavours, represented the skyscrapers, the parsley air foam was the tree tops, and the salted capers and anchovies were the people on the street. Imagine having that creativity. I wish skyscrapers motivated me to create a masterpiece.

photo thanks to Diana

He was interested in us and teaching us and his enthusiasm, passion, energy, generosity, and talent were nothing short of inspiring. 

Murphy's Ice Cream: From Ireland...with love.

A stroll through Temple Bar square caught my attention on Murphy's Ice Cream. Just in front of Bad Ass Cafe, the window on the corner boasted hand written listings of the current ice cream flavours: honeycomb, burnt caramel, Kilbeggan Irish whiskey, vanilla, rum raisin, dark chocolate, real mint leaf, Bailey's, sea salt, brown bread, and Kerry cream to name a few. BROWN BREAD ICE CREAM? Before I knew it, my wandering legs led me right into the little shop. I'm not one for indulging on ice cream in the middle of the day, but brown bread ice cream? How could I resist?! The cute scruffy guy behind the counter was more than happy to let me taste as many samples as I wanted and being as indecisive as I am, I asked if I could have two flavours in a cup (a typical request in Italy). Of course, he exclaimed, and then gave me samples of different combinations on the spoon to see how they would taste together. Burnt caramel and sea salt he suggested. Tasty combo of sweet and salty. I said I definitely want the brown bread. Ok, how about brown bread and sea salt? Sea salt from the Dingle Bay. I love Dingle. McCmbridge's brown bread which has been caramelized. I love Irish brown bread. Or why not try brown bread and Kilbeggan whiskey - award winning from the oldest whiskey distiller in the world from Co. Westmeath. Looking down at my handful of taster spoons, I thought I'd be full of ice cream before I even made a purchase! I couldn't be that person that only comes in for the free samples, but not a bad idea for next time I'm hungry and in the area...

According to the website they use "fresh, local milk from the endangered Kerry Cows. This indigenous species is renowned for its thick, creamy, and delicious milk but has fallen out of favour since its output in terms of volume doesn't match other breeds." It certainly was thick, creamy, and delicious. The sea salt was subtle. The whiskey flavoured ice cream was sweet and retained its authentic flavour. The brown bread bits in amongst the vanilla ice cream was crunchy and crumbly, not soggy - probably due to its crisp caramelization. 

Murhpy's is kinda like the Grom of ireland with seasonal flavours changing every so often and using locally sourced products when possible. A definite Dublin recommendation - even for those who wouldn't normally stop for an ice cream snack and especially for those who can't resist trying something new, tasty, and different.