Exhibition buffet for Schrank 8

Michiel Schuurman is showing his graphic design and silk screened posters at home gallery Shrank 8. Of course,when my man has a solo show, I will not stand for a buffet of peanuts and salty sticks. So, I went at it: a buffet of crudites with bagna cauda, Thai basil dipping sauce and blue cheese dip. Turkish bread with edamame-ginger- miso spread, nachos with mango salsa, spicy caramelized nuts, Indonesian coconut meatballs with peanut sauce, edamame beans, salted cod balls, black bean soup with cilantro and bacon, and bite sized nut glazed chocolate cakes. With the help of the amazing Julia we got it all done in perfect time, and after the opening (and several refills!) there was nothing left but a few chunks of lemon and edamame skins. Even without the food, the exhibition is well worth your time, it will be open for the next three weeks, call ahead and you're welcome there.


Shrank 8 Michiel Schuurman buffet


For the crudites, I chopped up daikon, cucumber, yellow and red bell peppers, carrots and cherry tomatoes. You could also add cauliflower, celery, or whatever vegetables you like to eat raw.

shrank 8 Michiel Schuurman crudites with dips


A bunch of Thai basil, which gives it a sweet, pungeant, licorice-like taste A bunch of cilantro and/or mint, whatever you have lying around A few tablespoons soy sauce A dash of fish sauce Chopped peanuts A chunk of ginger (about the size of a garlic clove) A clove of garlic A chopped red pepper or a teaspoon of sambal Juice of 1 lime A dash of sweet chili sauce and/or sugar to taste

Combine everything except the peanuts and blend with a wand blender until sort of smooth. Add the chopped peanuts and serve. This dipping sauce works perfectly as a dip for summer rolls or spring rolls, and if you thin it down a bit it makes a nice salad dressing too.


250 g butter 8 salted anchovies About the same amount of capers Juice of ½ lemon A clove of garlic A bunch of parsley

Melt the butter and add the other ingredients. Blend with a wand blender. As it cools down it will solidify a bit. Traditionally it's served warm, but I really like it at that halfway stage between liquid and solid. This might just be my favorite recipe in the whole world. It's so good that I never make it for myself because if I do, I'd eat a whole pack of butter in a day, and that's no good... And please, don't fear the anchovies, it does NOT taste fishy. If you prefer, you can put in less of it too.


1 cup blue cheese 1 cup sour cream 2 tbsp finely chopped scallion 1 teaspoon finely chopped sage 2 tbsp lemon juice Freshly ground pepper



This is also in my top ten favorite recipes of all time. I don't throw a party without it! It's surprising, complex, fresh and delicious and extremely easy to make.

2 mangos, flesh finely chopped Juice of 2 limes ½ red pepper, finely chopped, or 1 teaspoon sambal Small bunch cilantro 1 small onion, chopped extremely fine Salt to taste

Combine and refrigerate for a few hours or overnight. You can eat it right away and it will be delicious, but it gets better if it sits for a while. Also, be careful adding pepper, it gets spicier with time. On it's own, it's great with nachos, but it also goes very well with tacos, meat, on a sandwich or even a salad. Good stuff!

mango salsa


Take a bunch of mixed, unsalted nuts. Heat them in a large non stick pan with three parts sugar and one part each salt, ground cumin and cayenne pepper. Use lots and lots of it. Heat it up until the sugar melts and caramelizes. Remove from heat and allow to cool. This is also a particularly dangerous dish, it's best not to make this by yourself or you will eat it all.

Spicy caramelized nuts

. BOLINHOS DE BACALHAU Brasilian salted cod balls

450 g salted cod 2 medium crumbly potatoes 2 eggs, whisked ½ cup breadcrumbs (Japanese panko works well) ½ onion, finely minced 1 clove garlic, finely minced 2 tbsp parsley, chopped Juice of 1 lemon Salt & freshly ground pepper to taste

Chop the cod into small pieces and put in a large bowl filled with water. Change the water every 20 - 30 mins for a few hours, until the fish is no longer overly salty. Boil the potatoes and mash them. Finely chop the fish and add to the potatoes with the rest of the ingredients. Refrigerate for a while to firm up, and form balls. If the mixture is still to soft and wet, add more breadcrumbs. Form the balls and refrigerate until use. If you feel they are still a bit soft, you could freeze them. You can deep fry them or fry them in about ½ cm of oil until golden brown. Squeeze over lemon and enjoy!

bolinhos de bacalhau salted cod balls


500 gr organic ground meat - half beaf/half pork or all beef 200 gr dried grated coconut 2 eggs, whisked 1 tsp trassi (fermented shrimp paste) 1 tbsp ground cumin 1 tbsp ground coriander seed 1 red pepper, finely chopped 1 onion, finely chopped 2 cloves garlic, finely minced Salt to taste

Add 6-7 tbsp hot water to the coconut. Dissolve the trassi in a spoonful of hot water. Combine all the ingredients and form balls. You can refrigerate them but usually they are quite firm so you could fry them right away. They are an absolute party favorite, whenever I dished out a plate of meat- and fish balls they were gone before I'd turned my back.

Peanut sauce: 4-6 tablespoons high quality peanut butter The inner part of a stalk of lemon grass, finely minced 2 cloves garlic, chopped 1 onion, caramelized (sauteed for ½ hour - 1 hour until nice and dark and sweet) ½ red pepper, chopped or a teaspoon sambal Juice of 1 lime A bit of coconut milk (optional)

In a pan over low heat, saute the garlic and lemongrass in a bit of oil. Add about four tbsp of the peanut butter and the rest of the ingredients, stir until combined and add water as needed to make a smooth paste. If the flavors are too strong, gradually add more peanut butter to taste. It's hard to give a set recipe for this sauce, you really need to taste it as you go and adjust it to your liking. This sauce goed well with meat, warm vegetables or on a sandwich.

coconut meatballs with peanut sauce


See the recipe for this cake here. Instead of using a big cake tin, you divide the batter over small cake forms and keep an eye on them as they bake. They need about five minutes less time in the oven. Just squeeze them, if they feel a bit firm, they should be fine. Just taste one to check and be sure. Finish just like the big cake, and allow the glaze to set.

miniature chocolate cakes

. And this was what we were left with. We hope everyone enjoyed it!

shrank 8 michiel schuurman