Mr. Hammersma knows everything about wine, and Mrs. Hammersma loves nothing more than cooking. This week: tempeh with onion compote. And this goes with generous white natural wines.

Mr. and Mrs. HammarsmaMay 21, 2021, 17:00
“Well, maybe we can go there on this trip,” said Ms. Hammersma hopefully. In Eleven Madison Park in New York, I meant one of the best restaurants in the world, which when it reopens on June 10, will only put vegan recipes on the map. I felt empowered knowing that a second shot would be available soon and that travel to the US would be possible again soon.

Owner and chef Daniel Hamm argues that the current food chain is “unsustainable enough” and bars all animal products from entering his kitchen. I also picked up the message in the national and international media. I was afraid we might be late again to get a table at a later time. When we had a working visit to the Big Apple before Coronavirus, we hadn’t crossed the waiting list.

Recipe: Tempeh with Caramelized Onion Compote (Snack, serves 6-8)
Ingredients
To prepare onion compote:
(Roasted) sesame oil
4 red onions, chopped
3 garlic cloves, crushed
salt
2 tablespoons of balsamic vinegar
1 Laurierblad
2 tablespoons soy sauce
1 maple syrup
1 Turkish Liras
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