InCompanyOfFood

In Company of Food

aka (ICOF)

 
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food. ”
— Craig Clairborne
 

If you would like to express yourself through food and cook to show love.

If you would like to be fearless and creative in the kitchen.

If your ambition is to experience new flavours and food destinations.

If you are interested to learn about food and tell your food story.

Then, ICOF can be your source of knowledge, inspiration and skill. 

In Company of Food is a food knowledge hub

based on love and respect of food. 

 
 


ICOF aspires to trigger food curiosity, unleash kitchen creativity and appreciate food as a part of human history in the following ways:

Join our spaces or drop Mi a line to exchange ideas and discuss collaboration.

 
 
As whiffs of Christmas begin to enter households, one in particular signals a special treat. Wrapped up in the notes of citrus, spices, dried fruit, and booze, an aroma of a homemade sweet mince heralds an arrival of an English classic, a mince pie.
My memories take me back to the childhood foraging trips. Hoping to outmanoeuvre my grandfather, I would run ahead to spot what is known to the Russian speaking parts of Eastern Europe as Beliy Grib, the White Mushroom. The name reflects that, unlike
They say one has to earn respect with vegetables. For instance, to make tomato confit, they are blanched first; then pealed, quartered and deseeded. Dressed in salt and olive oil, the quarters are placed on a tray with garlic and thyme and sent into
Some say that the roots of the dish go back to the epicurean notes by al-Baghdadi who circa 1226 spoke of a recipe for mutton stew with beans. Others suggests that cassoulet was conceived during the Hundred Years’ War (1337–1453) in attem
Who doesn’t like a juicy, barbecue chicken piri-piri? As you pick up a piece, a warm oil runs down the back of your hand. Fingers sense crispy yet soft textures. As you bite, the very oil now coats your mouth, it signals salt and spice. The br
Fundamentally there are two choices concerning the supply of kefir, one can buy or make it. I can tell you with confidence, nothing tastes as good as a homemade kefir. Thankfully, the process is easy. To come into possession of some kefir grains on
I have got a new friend, it is called Scoby*. In Mexico, however, it is Bulgaros, in Northern Caucasus - Kumis, in Sweden they call it Filmjölk and in Finland it goes by Viili and Piimä. This host of names refers to products commonly know a
Turkey is often portrayed as a celebratory meat. And indeed, placing this large bird on a Thanksgiving or Christmas table is usually synonymous to the indulgence that is about to unfold. Notoriously known for being dry, turkey requires a great deal o
One version of the story suggests that the steak tartare originated with the riding practices of nomadic tribes of Central Asia who would hide a piece of horse meat under the saddle and, after a day of conquests, would gain a putty that would be easy
Though quince is a common sight in Portuguese gardens now, it travelled here from the foothills of the Caucasus Mountains many years ago. Having been cultivated for over 5000 years, it is one of the most ancient fruit out there. Perhaps it might have
The cooking notes for Sunday Roast. 🥩Beef Rump cut, fat cleaned, 1,5kg. Cooked sous vide for 18hrs at 55C in a marinade 👇, from a recipe in Anova app (brand of sous vide immersion heater I use). It is not too liquid to be sealed easily in the vac