Christopher Ottosen

A day with Amund at Haandbryggeriet.

christopherottosen — Sat, 15 Jun 2013 18:38:07 +0000

My good friend, a diciple of taste & Beer Sommelier Amund P. Arnesen, writes about beer for the Norwegian food magazine » Nord «

And earlier this year, Amund was visiting the Drammen based beer brewers at Haandbryggeriet, to make an article for the magazine about Haandbryggeriet and their new sour beer series, with berries from the Norwegian nature. I followed along with camera to learn a little about this brewery and their projects.

Thanks to everyone at Haandbryggeriet, a special thanks to Jens Maudal & Ole Richard Lund for the hospitality.

Beer Sommelier – Amund P. Arnesen

A film by Christopher Ottosen.

Graphic design by Remi Juliebø. www.painbucket.com

Music by The Five Corners Quintet.

Interview with Sam Calagione & Dr.Patrick McGovern.

christopherottosen — Sun, 12 May 2013 10:33:21 +0000

Earlier this year, in the beginning of April, I had the pleasure and honor to follow two great personalities in Sam Calagione founder of DogFish Head Craft Brewery & archaeologist Dr. Patrick McGovern in one of their adventures in Scandinavia.

I will not reveal too much about our journey yet, but this scene below is taken from our last day and the last stop in Denmark’s capital, Copenhagen, where Sam Calagione & Dr.Patrick McGovern gives us insight, some history and details about their collaboration and how their knowledge was linked together and created the adventure «Ancient Ales»…

Stay tuned for more..

A documentary by Christopher Ottosen.

Sam Calagione- Founder of Dogfish Head Brewery.

Dr.Patrick E. Mc.Govern - Scientific Director of the Biomolecular Archaeology Laboratory for Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum in Philadelphia.

(CH.2) Birra Nazionale & Teo sharing history and thoughts about the fair.

christopherottosen — Wed, 24 Apr 2013 12:12:44 +0000

The first day were a jumble of impressions and flashover of emotions. Salone del Gusto was paradis and I really had to pinch myself to stay focused. If you really want to understand this ignition of emotions, I recommend a visit at the fair, its open for everyone. Fortunately, it was my mission to follow Teo Musso, enter and stay focused on his world.

In this chapter, Teo talks about his emotions, thoughts and a his history at the Salone del Gusto. He immerses himself around the project Birra Nazionale. And explains why this project is a part of a larger and more important goal of Baladins future.

Enjoy!

The second chapter of Teo Musso at Salone del Gusto & Terra Madre.

a documentary by; Christopher Ottosen christopherottosen.com

graphic design by; Remi Juliebø painbucket.com

music by; Living Room / Manu Delago & Christoph Pepe Auer

«Inflorescence II» performed by Living Room (Manu Delago & Christoph Pepe Auer), taken from the Album Colouring Book (SWR 25/10) written by Christoph Pepe Auer & Manu Delago © 2010 Session Work Records

Lamb shank & blood orange in cocotte. Carrot confit.

christopherottosen — Sun, 24 Mar 2013 17:27:54 +0000

Along with the lamb shoulder, the shank is a very tasty and a perfectly usable part of the lamb for the cocotte and braised lamb. Blood orange has a sexy look and funky color that matches up well with spices from North Africa.

As a garnish for this dish I served, carrots confit (recipe can be found below), calamaretti pasta, a raw salad with beets, turnips, carrots and a mix of green salads. Salads of couscous, bulgur, barley. Beans such as lentils, chickpeas or coco beans or roasted root vegetables are some other suggestions for garnish.

[box type="shadow"]

Ingredients for the marinade; (Overnight )

3 lamb shanks.
Juice from 2 whole blood oranges.
Parsley stems.
Garlic cloves.
Shallots.
6 g whole pepper.
10 g sea salt.

Add lamb skanks in the container they should be kept in overnight.
Divide the shallots in half, and crush the garlic gloves easily. Use the amount you wish to add the flavor of the shallots and garlic. Squeeze out all the juice from blood oranges, add the peel from the oranges togheter with the lamb shanks overnight. Pepper and sea salt is added in the end, rub it in well.
Mix all ingredients together with lamb skank, and mix well with your hands.
Leave it covered in a cool place, overnight.

[/box]

[box type="shadow"]

Ingredients cocotte;

3 marinated lamb skanks.
3 dl juice from blood oranges.
2 dl white wine.
6 garlic gloves.
3 challots.
2 g of ras el hanout.
2 g of whole pepper.
2 g of fennel seeds.
1 g of 4 spices.
Pinch of salt.
Parsley stems.

Start by putting the oven at 120*C, convection.
Wipe the salt, pepper and other ingredients from the marinade off the lamb shanks.
We start to color the meat in a cocotte, the same cocotte we will use throughout the recipe. When the meat has the color we want, we take out the meat from the cocotte and let it rest.
Turn down the heat a few notches, and in the same cocotte we sizzles garlic, challots cut in half and the parsley stems.
Add all the spices, let infuse for 10 seconds, then add the orange juice and white wine. Allow the liquid to reduce for a minute, before adding the meat back into the cocotte.
Replace the lid, and then put the cocotte into the already hot oven. Leave the cocotte for 3 hours in the oven with the lid on. After 3 hours, remove the lid and continue the cooking without lid for 1 hour.
When the last hour is done, we take out the meat from the cocotte and allow the meat to cool for five minutes before gently removing the leg, by twisting it.
Strain the juice/stock in a fine sieve. Press the garnish against the strainer to get all the good stuff out. Keep it in a separate container.
Before serving, we color the meat again in a clean cocotte. Add the desired amount of juice/stock over the meat, Let the meat simmer and get hot under a lid for about five minutes, sprinkle some fresh herbs just before serving.

As a garnish for this dish I served, carrots confit (recipe can be found below), calamaretti pasta, a raw salad with beets, turnips, carrots and a mix of green salads. Salads of couscous, bulgur, barley. Beans such as lentils, chickpeas or coco beans or roasted root vegetables are some other suggestions for garnish.

[/box]

[box type="shadow"]

Carrot confit;

Carrots.
Lamb fat or duck fat.
Garlic gloves.

Wash and peel the amount of carrots you will use.
Cut the carrots into the size you want to use, put them in a saucepan, and add some garlic cloves.
Cover the carrots with lamb fat, duck fat is a good substitute if lamb fat is not available.
Let the carrots simmer on low heat while the meat is in the oven, they are done when tender.

[/box]

(CH.1) Casa Baladin at Piozzo & a tour at the Birreria Baladin.

christopherottosen — Wed, 27 Feb 2013 11:20:16 +0000

Since I arrived a couple of days before the fair at Salone del Gusto & Terra Madre.

I had the time to visit the Birreria Baladin and get a tour with the Head-brewer Paolo Fontana. Paolo has worked with Teo since 1999, and he has been a an important person in dissemination of the visions of Teo & Baladin. In this chapter he tells us more about the future vision and the goals of Baladin.

Throughout my stay in Italy, I stayed in the village Piozzo. The village where Teo are born, raised, and where he began brewing at Cantina Baladin.

I had the honor of staying at Casa Baladin, a small hotel with five rooms that are personalized by Teo.
Along with Sam & Mariah from DogFishHead Brewery, archaeologist Dr. Patrick E. McGovern & beer writer and taster Lorenzo Dabove, I got a fantastic acquaintance with friends of Teo and their knowledge.

In the second chapter, we move into the Salone del Gusto, and become better acquainted with Teo Musso and his projects at this fair.

Meanwhile, hope you enjoy!

The first chapter of Teo Musso at Salone del Gusto & Terra Madre.

A documentary by; Christopher Ottosen.

Graphic design by; Remi Juliebø. painbucket.com

Music by; Living Room / Manu Delago & Christoph Pepe Auer.

(teaser) Teo Musso at Salone del Gusto & Terra Madre ´12.

christopherottosen — Mon, 07 Jan 2013 13:00:56 +0000

Slow Food was founded in 1986, in a reaction to the rise of fast food. And now counts 100.000 members in 130 countries.

Italy´s Slow Food movement hosts the world biggest gourmet food fair in Turin. With a focus on » The foods that change the world » The Salone del Gusto and Terra Madre brought togheter, 1000 exhibitors from over 100 countries in Europa, Asia, North America and Africa. Aswell as 350 producers of traditional foods in Italy.

My mission was to follow the charismatic and visionary beer brewer Teo Musso, and his projects at Salone del Gusto & Terra Madre.

I also want to send a special thanks to Lorenzo Dabove «Kuaska» , Dr. Patrick E. McGovern, Sam Calagione from Dogfish Head Brewery and Leonardo Di Vincenzo from Birra del Borgo for sharing their knowledge, collaboration and their contribution to the documentary.

A documentary by;

Christopher Ottosen.

Graphic design;

Remi Juliebø. painbucket.com

Music;

«Inflorescence II» performed by Living Room (Manu Delago & Christoph Pepe Auer),
Taken from the Album Colouring Book (SWR 25/10)
Written by Christoph Pepe Auer & Manu Delago
© 2010 Session Work Records

Tarte Tatin as «Mere Brazier». (video)

christopherottosen — Wed, 28 Nov 2012 07:29:15 +0000

«Mere Brazier» was the first woman to be crowned three stars in the Michelin Guide in 1933. This recipe on «Tarte Tatin» is hers, and stretching back to the early 1920′s. This is probably «one» of the most famous desserts in the classic and traditional French cuisine.

According to legend, this dessert is originally from Lamotte-Beuvron Sologne. The two sisters Stephanie and Caroline Tatin (1847-1911) ran a restaurant there, which still exists under the name of «Hotel & Restaurant Tatin «. While preparing an apple pie for dinner hunters, one of the sisters, let it burn. She decided to add the dough and put the pie in the oven. Hunters enjoyed this pie, which became the Tarte Tatin.

Personally, I use very sour apples for this recipe, it is because to form caramel implementation of the apples we use a lot of sugar.

See the video below for the procedure, and bake at 195`C – convection for 20 – 25 min.

[box type="shadow"]

Pâte brisée;

35 g butter.
400 g flour. (45)
100 g cornflour.
5 g salt.
5 g sugar.

2 eggs.
30 cl water.

Bake at 195 C – convection, for 25 min.

[/box]

[box type="shadow"]

Tarte tatin;

(For 1 tart mold. 4 cm – 28 cm)

750 g apples.
150 g sugar.
75 g butter.

[/box]

Whole pickled beets.

christopherottosen — Fri, 02 Nov 2012 14:52:45 +0000

As most people know, pickeling is a process of preserving food.

In this recipe I use red wine, sherry vinegar and coriander seeds to flavor the beets under conservation. It is a simple recipe but with a short shelf life. The beets should be a day in the refrigerator before eating.

It is also possible to juggle around with this recipe, replacing the vegetables and spices, liquid and another type of vinegar.

[box type="shadow"]

Ingredients; (for a small jar.)

5 whole organic beets.
1,5 dl red wine.
1,5 dl sherry vinegar.
2 tsp sugar.
2 tsp sea salt.
1 tsp whole black pepper.
1 tsp coriander seeds.
1 whole garlic cloves.

In a sauce pot, add all the ingredients and simmer on low heat for 30 – 40 min. It is important that the liquid covers the beets, therefore we choose the size of the sauce pot accordingly.
Remove from heat and let it cool to room temperature, and transfer into a clean jar.
Cover and store in refrigerate for up to two weeks.

[/box]

Lightly grilled red rice. Beets glazed in sherry vinegar.

christopherottosen — Thu, 18 Oct 2012 14:00:33 +0000

Beets are a good example that the soil the vegetables has been grown in can be tasted through vegetables.

The crunchy rice matches well the sour, earthy and soft texture of the beets.

The Beets I used in this dish comes from Ommang Søndre Gård, and has a versatile biodynamic operation, producing milk and cheeses, cereals and flour, meat, honey, vegetables and herbs, as an opportunity for people in Hamar and in the Oslo region.

[box type="shadow"]

Grilled Red rice;

200 g red rice.
50 g finely chopped shallots.
10 cl white wine.
1 L chicken stock or vegetables stock.
Olive oil.
Salt and pepper.

[/box]

[box type="shadow"]

Sauté the chopped shallots in olive oil.
Add the rice and white wine.
After white wine has evaporated, add the stock slowly. Let the rice simmer for 30 minutes until it is cooked «al dente».
Let the rice rest.

[/box]

[box type="shadow"]

In a hot frying pan, pour a little olive oil, add the rice. Have a regular movement in the pan, while also using a spoon. Grill the rice so that it is gently crunchy. Season with salt and pepper.

[/box]

[box type="shadow"]

Glazed Beets;

5 pc beets.
1 garlic glove.
2 dl white wine.
50 cl sherry vinegar.
Salt and pepper.
Olive oil.

[/box]

[box type="shadow"]

Start by washing and peeling the beets. Let some of the stem remain and cut the beets into the size of the pieces you want to serve, I only cut them in half. The leaves can be washed and served as a salad along with the rest of the dish.
Preheat the oven to 185 ° C – convection.

[/box]

[box type="shadow"]

When you start the cooking of the beets. Start with some olive oil and the crushed garlic glove in a hot cocotte.
Add the beets and let them get the heat for one minute.
Add the sherry vinegar, and let it reduce before adding the white wine, grounded salt and pepper.
Put a lid on, and put the cocotte in the oven for 20 to 25 min.

[/box]

[box type="shadow"]

Before serving, grill the rice as described in the recipe over.
After a 20/25 minutes in the oven, set the cocotte directly on a hot plate. Reduce the liquid in the cocotte with the beets. The reduction will glaze the beets, and form a shiny and delicate appearance.

[/box]

Teo Musso at Salone del Gusto & Terra Madre. Oct 25 to 29, 2012 in Turin Italy.

christopherottosen — Mon, 15 Oct 2012 11:16:24 +0000

Finally, as I approach the highlight of the year, it’s time to introduce this event.

BEER BALADIN will participate in the Salone del Gusto & Terra Madre from October 25 to 29 at Lingotto Fiere in Turin, Italy. In addition to present some new tastings, including the 2012 version of their own «NAZIONALE» and the new beer »ETRUSCAN» that they have produced in collaboration with the two friend brewerys »Birra del Borgo» and »Dogfish Head».

BALADIN will also have a final launch on their product COLA BALADIN. Produced with cola nuts from Sierra Leone and in collaboration with Slow Food Kenema in Sierra Leone, Africa, a portion of the sale will be donated to Slow Food Foundation for Biodiversity, to support projects in Sierra Leone.

Teo Musso invited me to Salone del Gusto & Terra Madre when I met him earlier this year. I will follow Teo these four days, and eventually end up with an exciting documentary of this charismatic personality of Teo Musso and his days at Salone del Gusto and all the others who are involved in these projects that will take place .

I will update day by day, on twitter @chrisottosen and my facbook page Christopher Ottosen – Creation through observation you can follow the filming of the documentary.

I also have the pleasure to use the music from the group «Living Room» from their album «Colouring Book» in the documentary.

«Living Room» consists of bass clarinettist Christoph Pepe Auer, Austrian Newcomer of the Year 2007 (Hans-Koller-Award), and Manu Delago, one of the most popular Hang players in the world. This pioneer duo focuses on exploring the bass clarinet’s huge tonal range and the enchanting sound of the Hang. Having formed in 2006, Living Room have toured in more than 20 countries all over the world.

Source; Sessionwork Records.

Slow Food was founded in 1986 in reaction to the rise of fast food, and now counts around 100,000 members in 130 countries.

Italy’s Slow Food movement hosts the world’s biggest gourmet food fair this month in Turin, with a focus on “the foods that change the world”.

The Salone del Gusto fair will run from October 25-29 and bring together 1,000 exhibitors from 100 countries in Europe, North America, Asia and Africa, as well as 350 producers of traditional foods Slow Food is working to preserve. The fair will run at the same time as a meeting of Terra Madre, a network of food communities across five continents including in the developing world.

Follow the link for more information about this fair at Salone del Gusto, and please take some of your time to see this inspiring film made for the fair below.