Saturday: Quince and Game

Tonight's dinner was built from a few recipes from the October Le Menu. It really is a good issue.

Two components of the meal use quince, which was kind of fun because I haven't done much with it previously (I was going to say "never done anything with it", but that's not true). The two components were: quince schupfnudeln (small handmade noodles/dumplings) that were boiled, then rolled in ground almonds and bread crumbs and fried to crisp them; and a quince compote (recipe in next post).

The protein component was venison entrecote that I simply pan roasted.

We also had a composed salad with fennel, apples (cox orange), walnuts, dried apricots, and dates in a white dressing (cider vinegar, a bit of sugar, peanut oil, cream). And there was a nussli salad, with the same dressing.

This was a bunch of really, really good food with an excellent mix of very pronounced, but not overwhelming flavors. The schupfnudeln were good, but I'm not convinced that the quince was entirely necessary in them... the flavor didn't really come through.


The fennel was from the biokiste, the nussli, quince, and apples were from the market.