All posts tagged: Claus Meyer

Cargo Crew Blog | The Modern Uniform | Great Northern

Cargo Crew ❤️ Great Northern Food

From Melbourne Australia to Grand Central Terminal New York, Cargo Crew arrived on the international stage at none other than world-renowned Nordic restauranteur Claus Meyer’s brand new 5,000 square foot eatery, Great Northern Food Hall. We were thrilled to be selected to outfit the Great Northern Food Hall crew with uniforms that compliment the venue’s abundant Nordic flavour. Famous for co-founding and co-owning Noma in Denmark, which holds two Michelin stars, as well as launching the New Nordic Cuisine movement, the Great Northern Food Hall is Claus Meyers first US venture. Set in Grand Central Terminal’s iconic Vanderbilt Hall, the Great Northern Food Hall comprises five distinct food pavilions and a bar. Each concept celebrates Nordic roots with a focus on pristine seasonal produce harvested from the New York region. “The idea behind Great Northern Food Hall has been to come up with a program that reflects where we are as well as where we come from, all the while being accessible to all, serving food with the textures and flavours we love,” explained Claus Meyer. “That …

Cargo Crew Blog | Claus Meyer Recipe Tarlets

Tartlets with Summer Vegetables in Béchamel Sauce

From Claus Meyer’s kitchen to yours; these tartlets are the perfect party dish. “Pies or small cups of pastry served with stews or sweet fillings have been popular for centuries in Europe. With the birth of classic French cuisine in the 18th century, these dishes were refined with the use of puff pastry or shortcrust pastry. In the 1700s, the term “tartlets” referred only to sweet dishes, and it was not until the subsequent century that savoury recipes were introduced. Tartlets had their heyday in the 20th century, when they were served between the appetiser and main course at the great dinners of the bourgeoisie, but soon they became a beloved part of menus at festive occasions at all levels of society. As a child, I had enough margarine-based industrial tartlets to last a lifetime, so if you don’t have the opportunity to make croustades or tartlet shells using proper butter-based pastry, I would recommend toasted bread instead.” Claus Meyer. Ingredients Tartlet Shells 2 to 3 tablespoons standard canola oil 10½ oz puff pastry (defrosted if …

Cargo Crew Blog | Claus Meyer Recipe | Spinach Tart

Spinach Tart with Cottage Cheese

From Claus Meyer’s kitchen to yours; this Spinach Tart with Cottage Cheese will satisfy your comfort food craving. If you want more greenery with your tarts, serve with a small salad on the side. You can also choose to make the tart a day ahead and serve it cold for lunch or as an accompaniment to a main course. Ingredients Pastry ¾ cup Öland or organic wholegrain wheat flour, plus extra for dusting ½ cup oat flour ½ cup rye flour 1 teaspoon baking powder 1⁄3 cup standard canola oil, plus extra for greasing 2 tablespoons water 1 teaspoon salt 1 cup low fat plain yogurt Filling 1½ cups cottage cheese 1 cup low fat milk 3 organic eggs 3 gratings of nutmeg sea salt flakes and freshly ground pepper 2 teaspoons butter 1 lb 2 oz fresh spinach leaves, washed and drained 1 shallot 1⁄3 cup grated hard cheese To finish 1 shallot 1 handful of fresh herbs (Claus Meyer recommends sweet woodruff, chervil, & sweet cicely) a few drops of apple cider vinegar a …

Cargo Crew Blog | Claus Meyer Smoked Salmon

Smoked Salmon with Pearl Barley, Walnuts & Apples

From Claus Meyer’s kitchen to yours; try this smoked salmon with pearl barley, walnuts, and apples for your next dinner party and impress your guests. Ingredients ¾ cup pearl barley (uncooked) 1¼ cups water sea salt flakes and freshly ground pepper 1 tablespoon standard canola oil finely grated zest and juice of ½ organic lemon 1 teaspoon acacia honey 2 celery stalks 1 oz fresh baby spinach 1 apple 1½ tablespoons walnuts 5¾ oz thinly sliced smoked salmon (or sea trout) Directions Rinse the pearl barley well in cold water. Put it in a saucepan, add the 1¼ cups of water and a little salt, and bring to a boil. Simmer with the lid on for about 20 minutes. Take the pan off the heat and let the barley stand, covered, for 5 to 10 minutes. When the barley is done—it should be tender but still al dente—season to taste with salt and pepper. Whisk the oil, lemon zest and juice, honey, salt, and pepper together in a bowl to make a dressing and let …