Name: Snob Amsterdam
Address: Thorbeckeplein 15, 1017 CS Amsterdam, Netherlands, Amsterdam, Netherlands
Telephone: 06 22764622
Rating: 3.6

Netherlands

Paesi Bassi

Amsterdam

Centrum

Snob Amsterdam

United States

Le uova alla Benedict sono un pasto per la colazione o il brunch composto da metà tostate di un muffin inglese con una fetta di prosciutto o bacon, un uovo in camicia e salsa olandese. Sebbene esistano numerose teorie sull'origine del piatto, la maggior parte delle persone concorda sul fatto che il merito vada attribuito al Delmonico's Restaurant. Si ritiene che lo chef del Delmonico di nome Charles Ranhofer abbia inventato il piatto nel 1860 per una cliente di nome Mrs. LeGrand Benedict, che voleva mangiare qualcosa di nuovo. Ranhofer pubblicò persino la ricetta nel suo libro di cucina, The Epicurean, pubblicato nel 1894. Indipendentemente dall'inventore, le uova alla Benedict si trovano oggigiorno in tutto il mondo, in numerose varianti come le uova Mornay, Florentine, Blanchard, Hussarde e Cochon.

Uova alla Benedict

Questo piatto tradizionale turco combina farina di mais macinata grossolanamente e (spesso) formaggi locali stagionati come il trebisonda o il kashar. Il formaggio grattugiato viene mescolato alla farina di mais bollente finché non diventa filante, e il piatto viene poi tipicamente arricchito con burro o kaymak, panna rappresa turca. Il kuymak è tipico della zona circostante il Mar Nero, dove viene gustato principalmente a colazione. Deve sempre essere servito caldo e appena preparato.

Kujmak

This Bosnian dessert couples shredded kadayıf dough and a rich nut filling, which usually consists of chopped walnuts. Though there are rolled varieties, kadaif is typically layered, with the nut filling placed between the two layers of butter-coated kadayıf threads. When baked, the dessert is doused in a thick lemon-flavored syrup that is occasionally enriched with cinnamon or cloves. Kadaif has its origins in Turkish culinary tradition, but it has been recognized as a signature Bosnian dessert. It is enjoyed on various special occasions and is best paired with strong Bosnian coffee.

Kadaif

Modern Kadayif with Pistachio

Visually appealing but missed the mark in flavor. The overuse of salty pistachios overpowered the dessert, creating an odd balance for something meant to be sweet. Texture and presentation aside, the classic version easily outshines this twist. Wouldn’t go for it again.

This traditional Turkish dish combines coarsely-ground cornmeal and (oftentimes) aged local cheeses such as trabzon or kashar. Grated cheese is mixed into piping hot cornmeal until it turns stringy, and the dish is then typically enriched with butter or kaymak&mdash;Turkish clotted cream. Kuymak is typical of the area surrounding the Black Sea, where it is mainly enjoyed for breakfast. It always needs to be served warm and freshly prepared.

Kuymak

Kuymak with Black Truffle

A modern take that doesn’t quite hit the mark for fans of the traditional. While it’s enjoyable when hot, it lacks the rich, buttery depth of real Black Sea kuymak. The truffle concept is interesting, but the portion was too small to elevate the dish. A pinch of salt would have helped bring out the flavors. Worth trying once for curiosity, but it won’t replace the original.

Eggs Benedict is a breakfast or brunch meal consisting of toasted halves of an English muffin that are topped with a slice of ham or bacon, a poached egg, and sauce Hollandaise. Although there are numerous theories about the origin of the dish, most people agree that credit should be given to Delmonico's Restaurant. It is believed that Delmonico's chef named Charles Ranhofer invented the dish in 1860s for a customer named Mrs. LeGrand Benedict, who wanted to eat something new. Ranhofer even published the recipe in his cookbook, The Epicurean, published in 1894. Regardless of the inventor, eggs Benedict are nowadays found throughout the world, in numerous variations such as eggs Mornay, Florentine, Blanchard, Hussarde, and Cochon.

Eggs Benedict

Eggs Benedict with Sucuk

A bold and satisfying twist on a classic. The spicy sucuk added great flavor, and the yogurt brought a refreshing contrast. Eggs were poached perfectly, and the bread at the base really pulled everything together. If the sucuk had been tucked inside the bread to keep it warm throughout, this could’ve been near perfect. Definitely worth trying again.

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