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

Netherlands

Nederland

Amsterdam

Centrum

Snob Amsterdam

United States

Eggs Benedict is een ontbijt- of brunchmaaltijd die bestaat uit geroosterde helften van een Engelse muffin met daarop een plak ham of spek, een gepocheerd ei en saus Hollandaise. Hoewel er talloze theorieën zijn over de oorsprong van het gerecht, zijn de meeste mensen het erover eens dat de eer moet worden gegeven aan Delmonico's Restaurant. Er wordt aangenomen dat de chef-kok van Delmonico, Charles Ranhofer, het gerecht in de jaren 1860 bedacht voor een klant genaamd Mrs. LeGrand Benedict, die iets nieuws wilde eten. Ranhofer publiceerde het recept zelfs in zijn kookboek, The Epicurean, uitgegeven in 1894. Ongeacht de uitvinder, zijn eggs Benedict tegenwoordig overal ter wereld te vinden, in talloze variaties zoals eggs Mornay, Florentine, Blanchard, Hussarde en Cochon.

Eieren Benedict

Dit traditionele Turkse gerecht combineert grof gemalen maïsmeel en (vaak) oude lokale kazen zoals trabzon of kashar. Geraspte kaas wordt gemengd met gloeiend heet maïsmeel tot het draderig wordt, en het gerecht wordt vervolgens meestal verrijkt met boter of kaymak - Turkse clotted cream. Kuymak is typerend voor het gebied rond de Zwarte Zee, waar het voornamelijk wordt gegeten als ontbijt. Het moet altijd warm en vers bereid worden geserveerd.

Kuymak

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 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.

Snob Amsterdam

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