Eat what you watch!
It is intriguing to see how people’s passions and hobbies influence their design choices when designing bespoke kitchens and traditional furniture. Probably unsurprisingly, one of my favourite hobbies is cooking; for myself, but especially for friends and family. However, another big passion of mine is film and TV. So, when I recently discovered a Youtuber and chef, Andrew Rea, who combines these two passions of mine I became hooked!
Binging With Babish is a channel all about discovering what those delicious sandwiches, burgers and cakes from fiction actually taste like! Be it the luxurious Courtesan au Chocolate from the Grand Budapest Hotel or a hearty Pigeon Pie with Wild Game inspired by the traditional scullery kitchens in Game of Thrones.
His attention to detail and accuracy in his simple kitchen can produce some quite remarkable results. However, depending on the show or film the food is taking inspiration from this can be both good and bad, in some cases leading to using the phrase that “some things are best left to the imagination!”
My personal favourite recipe that I’ve cooked in my own London kitchen is Pasta Aglio e Olio from the popular film Chef. (See bottom of the blog for a list of ingredients and recipe) It’s a dish that contains only 6 ingredients, however it is certainly one that is greater than the sum of its parts. Its super quick and easy (even easy enough to do after a tough Monday designing peoples dream shaker kitchens!) but my does it taste good! It also uses many ingredients you’ll already have lying around in your larder or pantry.
If you are looking for some handmade kitchen ideas, I highly recommend you go and check out this youtube channel or website. For a little bit of inspiration at breakfast, lunch or dinner time and want some added theatre (quite literally!) in your dream kitchen then Binging With Babish is the place to go!
- 1/2 head garlic, separated and peeled
- 1/2 cup flat-leaf parsley, rinsed and finely chopped
- 1/2 cup good quality olive oil
- 1 teaspoon red pepper flakes
- 1/2 pound dry linguine
- 1/2 lemon
- Salt and pepper, to taste
Makes 2 servings
Heavily salt a large pot of water, and bring to a boil. Cook pasta until slightly underdone while completing the steps below.
Slice the garlic cloves thinly, and set aside. Heat olive oil in a large sauté pan over medium heat until barely shimmering. Add sliced garlic, stirring constantly, until softened and turning golden on the edges. Add the red pepper flake and lower the heat to medium-low.
Add the pasta, drained, with about 1/4 cup reserved pasta cooking water. Squeeze lemon juice over top, and mix into the pasta with the fresh parsley. If sauce is too watery, continue to cook for 1-3 minutes, until pasta has absorbed more liquid. Season with salt and pepper, and serve.
Enjoy! (And maybe put Chef on for good measure.)