{"id":42078,"date":"2020-06-30T09:02:57","date_gmt":"2020-06-30T07:02:57","guid":{"rendered":"https:\/\/www.apartamentomagazine.com\/?p=42078"},"modified":"2025-09-18T16:32:55","modified_gmt":"2025-09-18T14:32:55","slug":"all-the-stuff-we-cooked-frederik-bille-brahe","status":"publish","type":"post","link":"https:\/\/www.apartamentomagazine.com\/stories\/all-the-stuff-we-cooked-frederik-bille-brahe\/","title":{"rendered":"All the Stuff We Cooked: Frederik Bille Brahe"},"content":{"rendered":" \t\t<div class=\"woocommerce\">\n\t\t\t<div class=\"woocommerce-info wc-memberships-restriction-message wc-memberships-message wc-memberships-content-restricted-message\">\n\t\t\t\tTo access this post, you must purchase <span class=\"wc-memberships-products-grant-access\"><a href=\"https:\/\/www.apartamentomagazine.com\/product\/apartamento-membership\/\">Apartamento Membership<\/a><\/span>.\t\t    <\/div>\n\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"\n<div class=\"woocommerce\">\n<div class=\"woocommerce-info wc-memberships-restriction-message wc-memberships-message wc-memberships-content-restricted-message\">\n\t\t\t\tTo access this post, you must purchase <span class=\"wc-memberships-products-grant-access\"><a href=\"https:\/\/www.apartamentomagazine.com\/product\/apartamento-membership\/\">Apartamento Membership<\/a><\/span>.\t\t    <\/div>\n<\/p><\/div>\n","protected":false},"author":6,"featured_media":42178,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1254,49,47],"tags":[472],"class_list":["post-42078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-essay","category-video","tag-food-wine","authors-bernat-granados","authors-frederik-bille-brahe","authors-roger-sena","text_author-frederik-bille-brahe","text_editor-bernat-granados","music_author-roger-sena","membership-content","access-restricted"],"acf":{"link_archive":false,"archive_story":null,"archive_bg":"#33a6d7","archive_title_color":"#ffffff","cover_bg":"#0a0303","cover_title_color":"#ffffff","body_bg":"#ffffff","body_text_color":"#33a6d7","body_captions_color":"#666666","related_bg":"#ffffff","related_text_color":"#000000","stories_bg":"#EDECEC","alternative_image":42178,"hover_image":42177,"credits":"Text and recipe by Frederik Bille Brahe\r\nVideo edited by Bernat Granados\r\nSound edited by Roger Sena","title_format":"center","font_size":"medium","image_format":"cover","hero_image_mobile":"","video":"https:\/\/vz-a6a6cda4-492.b-cdn.net\/79db9530-99fe-44ec-99e1-c5c817b76fc2\/play_720p.mp4","video_excerpt":"https:\/\/player.vimeo.com\/external\/433919991.hd.mp4?s=ea9ab64e534df36dcf6385d36b1ee8de14b47f00&profile_id=175","video_format":"cover","content":[{"acf_fc_layout":"quote","quote":"BEANS IN SOLITUDE","caption":""},{"acf_fc_layout":"two_blocks","block_sizes":"half_40_60","content_type_left":"credits","image_size_left":"regular","image_left":null,"video_left_url":"","video_caption_left":"","video_left_type":false,"text_left":"","credit_image":55128,"credit_link_left":{"title":"Click here to buy a copy!","url":"https:\/\/www.apartamentomagazine.com\/product\/all-the-stuff-we-cooked-49-recipes\/","target":""},"content_type_right":"text","image_size_right":"regular","image_right":null,"video_right_url":"","video_caption_right":"","video_right_type":false,"text_right":"Not so long ago I had the pleasure of cooking a lunch at John and Catherine Pawson\u2019s country place, Home Farm, in the Cotswolds in England. It was wonderful to fly from Copenhagen to London and then be whisked into the English countryside, surrounded by beautiful nature and peace, and to experience John\u2019s architecture. What's so amazing is that he cuts away all noise; all electrical appliances are hidden behind several layers of wood and even the sockets have been hidden away. The only thing to experience is raw material: limestone and wood, heavy steel frames on the massive windows facing the stone yard and the beautiful rolling countryside. While I was cooking in this beautiful setting I realised that I was learning something about myself, that this peace\/zen enabled me to enter into a more sensitive self. I could taste the smallest little nuance of the asparagus, and at the same time my mind was calm enough to digest the flavour. Nothing could disturb me in that peaceful environment. The lunch was nice, people enjoyed it, and I felt I did very well. I felt complete.\r\n\r\nAfter I returned from this journey I walked around on a cloud. I felt like a child who has a piece of candy in their mouth\u2014in a state of enjoyment and also slightly ecstatic. I felt I had learnt something, but I was not quite sure how to translate it.\r\n\r\nLater that evening I had to cook dinner, and I think by routine I had soaked a bag of white coco beans (Coco de Paimpol, to be precise), which I put on to boil. Without thinking, I added onions, carrots, and herbs, a little garlic, and then I started boiling them slowly. When it was dinner time they hadn\u2019t finished, so we skipped the beans and ate greens. I left the beans cooking slowly, added a little water, and continued doing what had to be done.\r\n\r\nLater on that evening, when Caroline and Sonya were sleeping, I sat down to write some ideas and I remembered the beans. I went over to the pot and tasted them. It was an explosion\u2014beans, the water, the vegetables, really delicious, so I took a scoop and drizzled it with olive oil and ate them in solitude. Sitting in the quiet night with my beans I was transported back to Home Farm and the zen-like calm, and I realised that silence and calm is as important an ingredient in food as love and compassion."},{"acf_fc_layout":"image","image_size":"regular","gallery":[42167]},{"acf_fc_layout":"two_blocks","block_sizes":"half_50_50","content_type_left":"text","image_size_left":"regular","image_left":null,"video_left_url":"","video_caption_left":"","video_left_type":false,"text_left":"INGREDIENTS\r\n\r\n&nbsp;\r\n\r\n150g dried white beans\r\n\r\nWater to soak\r\n\r\n2 onions\r\n\r\n2 cloves of garlic\r\n\r\n4 bay leaves\r\n\r\n1 carrot\r\n\r\n2 celery stalks","credit_image":null,"credit_link_left":null,"content_type_right":"text","image_size_right":"regular","image_right":null,"video_right_url":"","video_caption_right":"","video_right_type":false,"text_right":"METHOD\r\n\r\n&nbsp;\r\n\r\nSoak the beans in plenty of water overnight. Next day, strain the water and cover the beans with clean water in a thick-bottomed pot. Put the pot on the stove, and when it's boiling turn down the heat immediately to medium. Add all the vegetables that\u2019ve been chopped into big chunks. Let the beans simmer until they are completely tender. This may take a while; what I do is I turn down the heat to 3 out of 10 and then walk for a while. It's very important that they don\u2019t boil at too high a heat since this will break the skin of the beans. When the beans are cooked, let them sit in the water until serving."},{"acf_fc_layout":"two_blocks","block_sizes":"half_50_50","content_type_left":"image","image_size_left":"regular","image_left":42178,"video_left_url":"","video_caption_left":"","video_left_type":false,"text_left":"INGREDIENTS\r\n\r\n&nbsp;\r\n\r\n150g dried white beans\r\n\r\nWater to soak\r\n\r\n2 onions\r\n\r\n2 cloves of garlic\r\n\r\n4 bay leaves\r\n\r\n1 carrot\r\n\r\n2 celery stalks","credit_image":null,"credit_link_left":null,"content_type_right":"image","image_size_right":"regular","image_right":42177,"video_right_url":"","video_caption_right":"","video_right_type":false,"text_right":"METHOD\r\n\r\nSoak the beans in plenty of water overnight. Next day, strain the water and cover the beans with clean water in a thick-bottomed pot. Put the pot on the stove, and when it's boiling turn down the heat immediately to medium. Add all the vegetables that\u2019ve been chopped into big chunks. Let the beans simmer until they are completely tender. This may take a while; what I do is I turn down the heat to 3 out of 10 and then walk for a while. It's very important that they don\u2019t boil at too high a heat since this will break the skin of the beans. When the beans are cooked, let them sit in the water until serving."},{"acf_fc_layout":"text","text":"TO SERVE\r\n\r\n&nbsp;\r\n\r\nMake sure the beans are reheated in their broth, pour a generous portion of beans and the cooking vegetables into a bowl, drizzle with fresh and delicious olive oil and a sprinkle of sea salt and black pepper."},{"acf_fc_layout":"image","image_size":"regular","gallery":[42176]}],"related_text":"ALL THE STUFF WE COOKED\r\nFrederik Bille Brahe\u2019s first cookbook. Edited by Jeni Porter, it features 44 recipes for simple but thoughtful dishes, some staples from his internationally renowned Copenhagen restaurants\u2014Atelier September, Apollo Bar, and Kafeteria\u2014others are personal favourites that he cooks at home for his family. It is a cookbook born of a strange time, one in which the world took a collective deep breath and went into an unprecedented lockdown, isolation becoming the new normal for many.","issue":[60282],"button_text":"Buy now!"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>All the Stuff We Cooked: Frederik Bille Brahe<\/title>\n<meta name=\"description\" content=\"Beans in solitude is a recipe included in All the Stuff We Cooked, Frederik Bille Brahe\u2019s first cookbook. 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