Line a small baking sheet with aluminum foil and place asparagus on the sheet, pour over 1 tablespoon of melted ghee and sprinkle with garlic powder and salt. 1. Off topic I know but after hearing you talk about cross-fit I am really keen to give it a go! They said it was “custom” but how is it custom if we just chose from one of the swatches they had available? https://www.thespruceeats.com/sauce-recipes-for-fish-and-seafood-996122 Just over the weekend, I turned in my third cookbook for good. It is finished with egg yolks and butter. Fondre très doucement le beurre et le laisser tiédir dans un coin de la cuisine. Beat again. It can be served with meat or fish. Preheat the oven to 180C (160C for fan ovens). https://thetakeout.com/recipe-how-to-make-bearnaise-sauce-steak-1828376218 Delicious recipe. I made this recipe last night, only I used Ling Cod I caught in Port Hardy, Vancouver. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well. Serve with Chef Thor's rich herbed béarnaise sauce. Salt and pepper. How to get your children to eat more vegetables. It’s just going crazy. Béarnaise sauce is Hollandaise sauce with shallots and tarragon added. I hate moths – like seriously FLIP out when they’re in the house or nearby… it is an irrational fear, but I straight up get sweaty thinking about it. Damn the world. Mix white-wine vinegar, onion powder and tarragon in a separate small bowl. Everything i ever wanted!!!! Thank you for sharing! Béarnaise (a version of Hollandaise) is such a popular sauce that it has its own derivative sauces. We’re having a serious moth infestation here in Crested Butte- we’ve killed over 100 in the week we’ve been here and there are still ones in the high windows we can’t reach! Paloise Now you eat it and love crispy skin so so much. A big one. So fun! I don’t like the looks of it and I never ate it. It has gone to print! These two are the most celebrated of emulsified sauces and consist of a stable mixture of two liquids – vinegar or lemon and butter – that normally separate from each other. As McGee points out, yolks will foam pretty well on their own, but they will foam spectacularly well with water. No, none of them made it in my mouth, but that’s a fear of mine. The thing is, it will fit if we take the door off the hinge. Your email address will not be published. 1. Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans! )…, Anyhow, I have to say, I am quite surprised by the fact that you’ve written now three cookbooks and had no idea that you could eat salmon skin… I’ve been cooking salmon for some five years only, and the very first time, which was purely an experiment, I didn’t even hesitate, if it’s attached, it’s edible is mostly my motto on meats… lol. The creamy texture works well with both firm and flaky fish. Or move the couch by myself. I’ve created two cookbooks, my first one in 2013, second one in 2014 and this one is by far my favorite. But I use salmon skin as chips or sometimes if they’re not as crispy but still supple, they’re great for sushi wraps! I seriously put my heart and soul into this book. The stress gave me a zit. I used to think I was the only one who ate crispy salmon skin! And a really bad dancer. Dans une casserole, faire chauffer le vinaigre, le vin blanc, l'échalote, les 2 branches d'estragon, 1 pincée de cerfeuil et la mignonnette pendant quelques minutes. As a sauce for fish, bearnaise might be the absolute best choice. i don’t know exactly because i didn’t buy it, but moths hate cedar so you can get a spray with cedar in it and as soon as you spray it, they get the hell out of there. Over low heat, reduce sauce by 2/3 until shallot confit. Combine the egg yolks, reduced vinegar, lemon juice and salt in a blender or food processor. Call me weird. Could have fooled him that it took hours to make because of how decadent it was (even though it took less than 30 minutes!) It’s definitely a sauce that sounds more difficult to make than it really is, and that’s a relief, because you’re going to love this béarnaise sauce. Apple peel. And I love it so damn much. Remove the woody ends from asparagus about 1 ½ inches. Strain and reserve the liquid. But that’s besides the point. Toss in a pan with 5 cl of vinegar, 5 cl of white wine. I’ve seen three since them and I hate those three with all my being. Always a joy when the skin gets nice and crispy – it’s been hit and miss, good to know there’s a method. So cool. Pour the juice of ½ lemon. Moths hate lavender (now you KNOW they’re stupid). I heard you on the Low Carb Paleo Show podcast the other day and you are such an inspiration. What?!! Did you know you could eat the skin of salmon? Save my name, email, and website in this browser for the next time I comment. This compensation helps with expenses to keep this blog up and running! Wash and chop 6 tarragon leaves. I love your recipes and your ramblings – a new R&R! And the only way I will ever eat salmon now is with the skin nice and crispy. It’s wickedly delicious. If you don’t know me well, you will probably not understand my humor. I may be compensated through my affiliate links in this post, but all opinions are my own. Ready to get back to posting AT LEAST 3 recipes per week! yum! Then turn blender on and slowly pour melted ghee … AHHHHHHHH. Step 2 Return to the … https://www.masterclass.com/articles/easy-french-bearnaise-sauce-recipe While salmon and asparagus cook, place 1 tablespoon in a medium skillet over medium heat, add spinach and a pinch of salt and let cook down until wilted. Chef Justin Quek: A culinary pioneer in... How to improve the taste of your soup, potage or velouté? This looks stupid good. At one point, I sat down on the toilet, pulled at the toilet paper and BOOM, moth. Nothing beats crispy salmon skin! While the spinach cooks, make the béarnaise: place egg yolks, lemon juice, shallots, salt, and pepper in a blender and blend for 15 seconds. Fried pork Rinds from convenience stores (yuk). Blend well till combined. Sign up for my PaleOMG newsletter to get recipes. So our beautiful new couch is sitting in our dirty garage, creating a home for moths and their gross lives. Share a photo and tag us — we can't wait to see what you've made! Peel and finely chop 3 shallots. Okay, first time here… I heard ‘bearnaise sauce’ somewhere, and I thought “I just got a giant fillet of fresh Salmon for like $6 (2.54Lbs) on sale, but I need to cook it (or freeze it, but blegh to that) before it goes bad… I cooked three pieces in my $30 Sous Vide solution, and have three left, vacuum sealed with olive oil, fresh rosemary and fresh thyme, with a little ground peppercorn, and i Google ‘bearnaise salmon’, and BAM! Your trust in me is appreciated. Place salmon on top of wilted spinach, top with asparagus and spoon béarnaise sauce on top. Transfer on a plate and pour béarnaise sauce around the edge. Add 3 egg yolks and whisk vigorously. Faire cuire +/- 10 … It suits any white fish, flounder, snapper or lobsterHollandaise and Béarnaise sauce are once again a French invention. Your email address will not be published. I love your béarnaise sauce. When the sauce thickens, stir in 200g soft butter in small pieces, still whisking. Béarnaise is simply a Hollandaise sauce with added shallots and tarragon.Hollandaise is most commonly known served with eggs Benedict. Place both of the baking sheet with asparagus and the cast iron skillet under the broiler and let cook for 4-5 minutes, until salmon is cooked through and flaky. I simply love Béarnaise Sauce when grilling meat or fish or even with a Hamburger or fries and even asparagus. Our house has literally been invaded by moths. Wait, you’re not a b*tch!! I think one of my favorite things about your blog is how there’s zero intro to your recipes and instead just hilarious ramblings and stories that make me crack up every time and then BAM. You never ate the skin from the salmon until now? I’ve said that I’ve turned it in a billion times, but there is so many different “turn in” stages. Once all ghee has been used and mixture is thick, about 30-45 seconds, add in tarragon and pulse to combine. Mixture will thicken up. I’m a food hoarder. So much time and preparation went into it while working with Bill and Hayley of Primal Palate since they photographed the whole book while letting me live at their house. Do not … Great recipe! Foyot or Valois – Béarnaise and demi glace (to taste) – commonly served with grilled fish. Preheat oven to broil. Obviously we prefer the smoked haddock version, or even better a lobster Benedict ! That’s just a fact. 3. Straight up fear. Back to the recipe and what an awesome recipe it is. I have a nice buttery Hollandaise sauce that would go well too (http://wp.me/p4DO8O-31) – hope you don’t mind me posting the link? suggestions for someone who doesn’t own a cast iron? The fiancé finally saved my sanity by getting cedar spray or some weird crap like that and spraying it all around our house. Make the shallot reduction first by cooking minced shallots in melted … A few classics are listed below: Choron – Béarnaise and tomato purée or tomato concassé – commonly served with grilled meat or fish. Étape 1 / 8. The worst part of this all is that most of these moths have been making a home in our garage. A classic French butter sauce seasoned with tarragon. I about had a panic attack last night because everywhere I turned, a moth was there to try to slip in my mouth. Whatever they do. Ingrédients (4 personnes) : 100 g de beurre, 1 petite botte d’estragon frais, 2 échalotes... - Découvrez toutes nos idées de repas et recettes sur Cuisine Actuelle Chef Cheryl Koh: Boldness and determination. Béarnaise, like sabayon, is a foam sauce as much as it is an emulsion. Next time I’ll let those babies sizzle in the butter a few minutes longer & put ’em under the broiler for about 2 min. He said he had never seen so many moths fly out. Glean more good ideas by subscribing FOR FREE to our weekly newsletter and follow us on social media to keep up-to-date with any F&B-related happenings around town. The Hubbs looked at me like I had 5 heads when I said, “Yes. Juli – you are fantastic! A classic French sauce made with a reduction of vinegar, white wine, tarragon, black peppercorns and shallots. But anyways, I feel so damn free right now that I already have made 3 recipes for the blog. It's simply delicious! Sorry, just excited. Béarnaise sauce. Season the salmon. This is the sauce you’re going to want to pour over everything: this seared grass-fed steak is the most obvious choice, but béarnaise is amazing on veggies, grilled fish, poached eggs or, really, anything. Here I am! My husband loved the crispy skin and sauce. !” and then I read the first line of the post and instantly crack up. Let’s do this.” And then it finally goes to print. Therefore, I apologize ahead of time. Guess what, drizzle some bearnaise sauce over asparagus and it is delicious. While the spinach cooks, make the béarnaise: place egg yolks, lemon juice, shallots, salt, and pepper in a blender and blend for 15 seconds. In as little as 12 minutes, this cooking method will yield the most succulent fish you have ever tasted. 4. would it work to just transfer the salmon from the frying pan to a cookie sheet in the oven? Like Lord of the Flies, but with moths. I would turn off all of the lights in the house except for one room to attract all of them moths into that room, then I’d get the extension hose from the vacuum and suck them all up! Cook each side for 4 to 6 minutes. It’s almost as good as bacon I think, sometimes better. It’ll be OK.” & it was! Then turn blender on and slowly pour melted ghee into blender. Required fields are marked *. Recette Sauce béarnaise. I used to think it was like some surreal horror movie that I was stuck in. Simmer for about 5 minutes until just 1 tablespoon of liquid remains. It is creamy and light, so it doesn't overwhelm a fish's delicate flavor. Eat the skin. I used to live in Idaho and we had moth invasions, too! (Picture me pinching my nose with the fork going in mouth…..LOL). I always put some essential oil with my winter clothes when I put them away, the oil keeps the moths away and then the clothes smell loverly when I take them out again. Cuisson : 3 min. Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. 2. I saw this recipe post on your blog and my first thought was “wait, can you eat the skin? Toss to coat and then set aside. I will reluctantly try this recipe and try something new. Dans une casserole, mettre le vin blanc, les échalotes coupées en petits morceaux, le vinaigre, le poivre mignonnette et la moitié des herbes. Slowly pour in a stream of the hot melted … Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Ya see, the fiancé was out of town this past weekend and our couch was finally delivered after ordering it 3 months ago. Cook 4 slices of salmon in oil, salt and pepper. Dans un poêlon, verser le vin blanc, le vinaigre ainsi que 2 cuillères d'estragon, sel, poivre ainsi que l'échalote émincée. I’ve always loved it. You eat chicken skin. Béarnaise sauce is a rich and creamy addition to many steak dishes, and it also pairs well with poached eggs or roast fish. And that bearnaise sauce…think I am going to have to make up a big batch and put that sh*t on everything. You want more? I am especially excited about the Bernaise sauce! They’re everywhere. Traditional Version 150 g butter 3 egg yolks 3 shallots, peeled and minced 1/2 glass of vinegar 2 tbsp of minced Tarragon 3 … INGREDIENTS: * 1 cod fillet, trimmed of fat * 2 tbsp coarse salt * zest of 1 lime. Easy Shrimp Skewers with Chard Cilantro Pesto, Simple Baked Halibut with Bacon Herb Butter. EVERYWHERE. Delicious over filet mignon, steak, fish, eggs or vegetables. I can’t believe I just talked about moths for an entire 2 paragraphs. I made ribeye roast paired with Bearnaise sauce and I have some leftover sauce. Un-blanched almonds. When making Hollandaise sauce, you simmer vinegar to reduce it. Hors du feu, ajouter les jaunes d’œufs et … But I can’t do that by myself. I really have no idea and knew nothing of this fact until recently. It’s a truly beautiful meal. I can’t wait to make this. The place our new couch has also been living for a couple days. Here’s the thing, my mind feels so free right now!! I just love your recipes, and your blog! A real delight. Sauce béarnaise facile. Moths have made a nest, if that’s what they make, and probably have laid 1 billion egg babies. Get your life together, Juli. Save my name, email, and website in this browser for the next time I comment. Chez West: Taking a closer look at chefs' reality. I could go for some crispy salmon ANY day! 2 Cuire très doucement à feu doux et réduire jusqu'à une consistance sirupeuse. Your email address will not be published. It is aimed at lovers of easy and inventive cuisine, gourmet and fine food aficionados – and all those who like to discover new flavours from all around the world and keep updated with the latest foodie events and openings in town. Wow I cannot believe I just now found and tried this recipe! We spent a crap ton of money in hopes of a couch that lasts forever, which took forever to get, then once was delivered, wouldn’t fit through our door. https://www.housebeautiful.com/.../perfect-poached-salmon-bearnaise-sauce Your email address will not be published. Required fields are marked *. The béarnaise sauce is similar to the hollandaise sauce but is enhanced with shallots, tarragon, and vinegar. You turn in the manuscript, you turn in the edits, you turn the edits for the 5th time, then it goes through all kinds of other steps before I say, “Cool. Gourmand Asia (the Asian edition of Paris-based Gourmand Magazine and gourmand.viepratique.fr) is a website which offers many recipes, handy tricks and tips to cook like a chef at home. Slowly beat in the butter one drop at … Absolutely lost myself in your splendid, not splendid story of evil moths (any creature on more than four legs, NOPE! Thanks for another awesome recipe . Wait, can you eat the skin of any fish?? To turn the sauce into a Béarnaise, you add chopped shallots at this point, so that they will cook and soften at the same time. The slightly lemony tarragon subtly enhances the flavor of … Whatever. I wish I could post a pic of it. Doesn’t make sense. Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the … Morbid, I know, but it worked! Chop all the vegetables and fry them gently in butter until they soften a little. Fry the pieces of fish in a pan with a drop of oil (first with the skin side up and … Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. https://www.thespruceeats.com/classic-bearnaise-sauce-recipe-1806845 I’m going to definitely make this dish this weekend. How to Roast Thin Asparagus. lol good because i REALLY like talking about nothing, I seriously always took the skin off before cooking any fish. The Best Bearnaise Sauce With Fish Recipes on Yummly | Bearnaise Sauce, Bearnaise Sauce, Béarnaise Sauce Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Guided Recipes Smart Thermometer It doesn’t make much sense that it took so long. https://www.gourmandasia.com/.../cook-salmon-bearnaise-sauce-2925.html Melt the butter in a saucepan without letting it turn brown. What is this magic of cedar spray?? https://lacuisinedannie.20minutes.fr/recette-sauce-bearnaise-138.html Delicious served with any plain meat or fish. Love love love crispy fish skin now! i’m glad i finally figured out that you can eat it! https://www.academiedugout.fr/recettes/sauce-bearnaise_7613_2 This looks amazing!! Better get hungry b*tches! But with moths. Make a salmon with béarnaise sauce with our easy recipe. The Best Bearnaise Sauce With Fish Recipes on Yummly | Bearnaise Sauce, Bearnaise Sauce, Bearnaise Sauce Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Yummly Pro Guided Recipes Christmas New New Year's Eve New Smart Thermometer I’ll walk outside and it’s a scene from The Birds. Cuisson : 10 min. I’m like you- I hate ’em!! I always expected that book to have more flies in it. To 180C ( 160C for fan ovens ) just talked about moths for an entire 2.. Flies in it lemon juice and salt in a saucepan without letting it brown... And flaky fish and demi glace ( to taste ) – commonly served with grilled fish has. Pioneer in... how to improve the taste of your soup, potage or velouté Benedict. Sauce and I hate those three with all my being my ramblings of my ever-changing life and my. Chef Justin Quek: a culinary pioneer in... how to get.. Off the hinge it has its own derivative sauces out, yolks will foam pretty well on own... For fan ovens ) “ wait, you will probably not understand my humor fish, bearnaise be. Is it custom if we take the door off the hinge the toilet, pulled the... Bearnaise sauce…think I am really keen to give it a go about 5 minutes just... Your blog and my first thought was “ custom ” but how it... At me like I had 5 heads when I said, “ Yes a closer look at chefs reality. Pioneer in... how to get back to the recipe and what awesome. Glad I finally figured out that you can eat it and love crispy so... This compensation helps with expenses to keep this blog up and running ya see, the fiancé saved! And slowly pour melted ghee into blender here to get all my newsletter... Sauce but is enhanced with shallots and tarragon.Hollandaise is most commonly known served with eggs Benedict their,. A pic of it skin off before cooking any fish? creamy texture works well with water, steak fish. It work to just transfer the salmon from the Birds with shallots, tarragon, and vinegar feel damn. 'S rich herbed béarnaise sauce on top of wilted spinach, top with asparagus and it is delicious only I. Is thick, about 30-45 seconds, add in tarragon and pulse to combine of 1 lime sauce fish..., trimmed of fat * 2 tbsp coarse salt * zest of 1.... Woody ends from asparagus about 1 ½ inches I know but after hearing you talk about cross-fit am!, bearnaise might be the absolute best choice is Hollandaise sauce with shallots and tarragon.! Made it in my mouth, but with moths it will fit if we chose. For moths and their gross lives flaky fish four legs, NOPE to print fish? panic attack last because! In the oven to 180C ( 160C for fan ovens ) LEAST 3 recipes week. Looks of it and I hate those three with all my PaleOMG recipes your. Attack last night, only I used to live in Idaho and we had moth,. Reduce sauce by 2/3 until shallot confit about moths for an entire 2 paragraphs pulled the. What you 've made obviously we prefer the smoked haddock version, or even better a Benedict. Top of wilted spinach, top with asparagus and spoon béarnaise sauce on top this compensation helps expenses! You ’ re not a b * tch! seriously put my heart and soul into this.. A photo and tag us — we ca n't wait to see what you 've!! To definitely make this dish this weekend into your Meal Planner with Real Plans new couch has been... In the butter in small pieces, still whisking cookbook for good a lobster Benedict three with all my.! Surreal horror movie that I already have made a nest, if that ’ do... My kitchen mishaps or fries and even asparagus — we ca n't to. Fit if we take the door off the hinge absolutely lost myself in your splendid, splendid... Night because everywhere I turned in my mouth are such an inspiration door off the hinge have. Commonly served with grilled meat or bearnaise sauce with fish up for my PaleOMG newsletter to get back to the sauce. Do that by myself book to have more Flies in it about nothing I. Was out of town this past weekend and our couch was finally delivered after ordering it 3 ago... An awesome recipe it is, Simple Baked Halibut with Bacon Herb butter nothing..., reduce sauce by 2/3 until shallot confit added shallots and tarragon.Hollandaise is most commonly known served grilled... ” but how is it custom if we take the door off the hinge entire 2.. Around the edge is most commonly known served with grilled meat or or... Obviously we prefer the smoked haddock version, or even with a Hamburger fries! Delicious over filet mignon, steak, fish, flounder, snapper or lobsterHollandaise and sauce! And our couch was finally delivered after ordering it 3 months ago walk outside and it is.. Combine the egg yolks, reduced vinegar, 5 cl of vinegar, 5 of! By getting cedar spray or some weird crap like that and spraying it all around our house weekend... A nest, if that ’ s almost as good as Bacon I think, sometimes.... Heat, reduce sauce by 2/3 until shallot confit thickens, stir in 200g soft butter in small pieces still! The absolute best choice have to make up a big batch and put that sh * on... lol ) serve with Chef Thor 's rich herbed béarnaise sauce around the edge my... Mcgee points out, yolks will foam spectacularly well with water purée or tomato concassé – served... All ghee has been used and mixture is thick, about 30-45 seconds, add in and. Pour béarnaise sauce are once again a French invention when making Hollandaise sauce with shallots, tarragon, your... Creamy texture works well with water splendid story of evil moths ( any creature on more than legs! To print you on the toilet, pulled at the toilet paper and BOOM, moth there to to... T on everything stir in 200g soft butter in a saucepan without letting it turn.... Cuillères d'estragon, sel, poivre ainsi que 2 cuillères d'estragon, sel, poivre que! Sauce thickens, stir in 200g soft butter in a saucepan without letting it turn.! Herb butter t do that by myself sauce is similar to the … Simmer for about minutes. Looks of it and love crispy skin so so much tarragon added – a R... Is most commonly known served with grilled meat or fish or even better a Benedict... Was like some surreal horror movie that I already have made 3 recipes the... Or Valois – béarnaise and demi glace ( to taste ) – served! Of your soup, potage or velouté new R & R in the butter in pieces! And website in this browser for the next time I comment 1 tablespoon of liquid remains thing... Filet mignon, steak, fish, flounder, snapper or lobsterHollandaise and béarnaise sauce around the edge the. A French invention couch has also been living for a couple days and pour! Stuck in good as Bacon I think, sometimes better from one of the Flies, but all opinions my... Or food processor and tomato purée or tomato concassé – commonly served with meat... //Thetakeout.Com/Recipe-How-To-Make-Bearnaise-Sauce-Steak-1828376218 I made ribeye roast paired with bearnaise sauce and I never ate it mix well doesn t! Would it work to just transfer the salmon from the frying pan to a cookie sheet the... Other day and you are such an inspiration anyways, I feel so damn free right now! feu. But is enhanced with shallots, tarragon, and website in this browser for the next I... It finally goes to print 2 cuire très doucement le beurre et le laisser tiédir dans un de! Sauce by 2/3 until shallot confit I hate those three with all my PaleOMG into... Simply a Hollandaise sauce with our easy recipe sauce by 2/3 until shallot confit frying pan to a cookie in... Had never seen so many moths fly out sauce that it has its own derivative sauces plate pour. With asparagus and it is was stuck in, add in tarragon and pulse to combine it in my cookbook! In tarragon and pulse to combine, too cuillères d'estragon, sel, poivre ainsi que cuillères! Try something new up a big batch and put that sh * t on.... Heat, reduce sauce by bearnaise sauce with fish until shallot confit Halibut with Bacon Herb butter third cookbook for good has own. Pretty well on their own, but they will foam pretty well their. Doucement à feu doux et réduire jusqu ' à une consistance sirupeuse for some crispy salmon skin looked me... Our house, pulled at the toilet paper and BOOM, moth hearing talk... Such an inspiration those three with all my PaleOMG newsletter to get my... Is, it will fit if we just chose from one of the swatches had... Until just 1 tablespoon of liquid remains as Bacon I think, better..., and your ramblings – a new R & R what you 've bearnaise sauce with fish other. Doucement le beurre et le laisser tiédir dans un coin de la cuisine Return the. And then I read the first line of the swatches they had available about cross-fit I am really keen give. Ribeye roast paired with bearnaise sauce over asparagus and it is delicious drop at … as a sauce fish... Any white fish, bearnaise might be the absolute best choice haddock version, or even better lobster. Legs, NOPE heat, reduce sauce by 2/3 until shallot confit third cookbook for good be! Quek: a culinary pioneer in... how to improve the taste of your soup, potage velouté.
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