Blue Hour - an interview with Stevan Paul about his new book. And the recipe for Portuguese bread omelette Migas à Alentejana
S tevan Paul has been a part of my culinary life for a long time: He's with me on the bookshelf several times, I regularly read his articles on food and drinks in magazines and in his blog. I also like cooking his recipes. And when I meet him again personally, where it is especially tasty, I always look forward to a leg - because by chance, he is also an incredibly sympathetic and smart guy.
Just now is again a new one Book published by him. I chatted with him about his impressive work schedule, favorite places, favorite recipes and favorite music. Here comes the little interview with Stevan and - of course - some impressions and a simple, delicious recipe from Blue Hour *:
Mel. : Human Stevan - it feels like every three months a fantastic new culinary book. In addition, you also work on cookbooks from other people, publish regularly in newspapers and magazines, travel, blog ... How do you do that? Are there three more Stevans in your closet, or are your days 72 hours old?Stevan: I love my work and I'm thankful that In this life I can do what appeals to me the most - to inspire people for cooking, food and enjoyment. At the same time, the boundaries between work and leisure are fluid, I do not separate anymore. And certainly a not insignificant point: I have no children. I see it in the circle of friends and my respect goes out to all those people who, in addition to their work, raise one to four children. Then I ask myself: how do they do that?
Mel .: Just from you appeared: Blue Hour. How would you warmly describe the book in three to four sentences? (Or more - if necessary ...).Stevan: A world trip at the most beautiful hour of the day, at the Blue Hour, always following the sunset, from Samoa to Mexico. For this book, I have followed the trail of the counter and bar food culture that exists in all countries. And as always, there is a lot to read with me, Döntjes and stories of my travels. The atmospheric photos from all over the world come from the Berlin photographer Daniela Haug. Stylist Meike Graf has also conjured up for this book - world cuisine staged without kitsch and folklore. Book designer was again Miriam Strobach of Le Foodink from Vienna, whom I always trust blindly. Great team!
Mel .: The German in itself loves a well-regulated timing in feeding: breakfast at seven, lunch at half past twelve, dinner again at seven. Then on the couch a bag of chips. The well-kept public slopes with drinks, appetizers and open outlet is rather not so popular. Do you want to proselytize with this book?Stevan: In times of self-optimization through culinary self-mortification, renunciation and restrictions everywhere, it was my concern to make a bulging, round book, a celebration of life! The Blue Hour is pure enjoyment, with a good wine or drink and sinful (!) Delicious delicacies from all over the world! I even use sugar here and there! (laughs)
Mel: When you leaf through Blue Hour, you want to throw yourself right next to the stove, call a few friends and make one to three bottles of wine ,The city has been (re) discovered by tourism in recent years, by myself quite late, and today Lisbon is overrun. I recommend culinary travelers to visit the city in autumn and winter, then it is easier to get a table. And the recipes from the Portugal chapter help against wanderlust!
Mel .: You also have your food point in Hamburg. In your opinion, where in the city can you best enjoy the Blue Hour?
Stevan: With views of the Strandperle or St. Pauli in front of the Salt & Silver headquarters. In front of the Café Paris in the summer! Personally, I also like to go to the St. Pauli wine shop for the Blue Hour.
Mel .: You have compiled an extensive playlist of suitable music matching the book. A really nice idea! Do you have a small user guide or tips on how to best use music when cooking and eating at home? Stevan: Also, the playlist is one Travel around the world, following the chapters in the book, three and a half hours of music. Together, all the songs in the playlist have this typical Blue Hour draw, you can listen to it that way. I like that in the kitchen, relaxed music, roots reggae or dub, jazz or Latin. If it's in a hurry, a little bass-heavy electro helps! (laughs)
Mel .: I'm curious! Is there already a new project for which we should free up some space in the bookshelf? And do you tell us what exciting topic you'll have on the wrap?
Stevan: In 2019 a very special book will be published by Christian Brandstätter Verlag, it will be quite extensive, big and fat - and hopefully a standard work on the topic of cooking: with 400 recipes in total, 100 of them photographed by Andrea Thode, stylist is Tanja Trific. Also we could win the artist and illustrator Ralf Nietmann for our book. For the first time I do not go through a special topic, but I become a cook and creator, in this book I also tell you exactly what I do in the kitchen, why cooking, how easy it can be! I want to make you want to cook!
Mel .: Extensive, big and thick sounds wonderful. I am very excited! Dear Stevan, thank you very much for your time!
For those of you who would like to start cooking right now, I have brought you a Portuguese recipe from Blue Hour. Stevan says: "A wonderful" leftover meal "from the Alentejo: Rigas (bread crumbs), bread from the day before, which is first cooked with broth, onions and garlic to a porridge and then fried in the pan to" omelette ", served with fresh Coriander. I ate the "Semmelknödel" from the Alentejo for the first time in the small town of Porto Cobo together with a cold beer and a plate of Caracóis, small snails in garlic broth. Great! "
That sounds great!300-450 ml of beefy broth (or vegetable broth)
3 eggs (M)
4 sprigs of smooth parsley and 1/2 bunch of coriander
Chop the bread in a blender or finely crumble it with your hands.
Oil in Heat a large, coated pan and braise the onions and garlic gently. Add the bread, season with paprika powder, a touch of chili and salt.
Add some of the broth and simmer the mixture while stirring at low to medium heat to a doughy, slightly firmer and malleable porridge. If the bread is too dry at the beginning, simply add a small amount of broth.
When the dough is clearly thickened after a few minutes, place in a bowl, stir in the eggs one at a time and mix the porridge in one Smooth out oiled casserole dish.
Bake in the hot oven at 200 degrees on the middle rack for 15-20 minutes. Take out and let rest for 10 minutes. Chop the parsley and coriander and sprinkle over the migas.
Serve warm or cold in pieces.
Tapas, Antipasti, Mezze, Ceviche, Aperitif and Cockta strong> ils
Order online here *
Fotocredit: All pics Daniela Haug/Brandstätter Verlag