Andrea's parents were visiting last night, so we did a fondue. Quantities this time: 650g cheese (600g would have been fine), 300ml white wine, 1tsp corn starch, one jigger kirschwasser.
Friday, January 30, 2009
Thursday, January 29, 2009
Three dishes that ended up working well together.
Posted by Greg Landrum at 5:34:00 AM
Monday, January 26, 2009
A couple recipes from La Cucina de Mama: veal stewed with porcini mushrooms and nuts and then baked rice. To go with them I did radicchio cooked with carrots, garlic, hot pepper, red wine vinegar, and a pinch of sugar.
Posted by Greg Landrum at 6:16:00 AM
Sunday, January 25, 2009
We tried this on Saturday night with a couple friends. One smiley face.
- Food: Good, but neither great nor particularly inspiring
- Atmosphere: Very nice combination of relaxed and white table cloth
- Service: Friendly and good
Friday, January 23, 2009
This was Andrea's contribution to the pool of "let's do something easy" ideas.
Posted by Greg Landrum at 5:37:00 AM
Wednesday, January 21, 2009
Schnibbelbohnen are green beans that have been thinly sliced lengthwise and then fermented like sauerkraut. I hadn't cooked with them before, but they seemed straightforward enough.
Cook a diced onion in rapeseed oil until it softens. Add rinsed and drained Schnibbelbohnen, a splash of water, top with a saucisson vaudoise, cover and simmer for 30 minutes. Serve with the sliced sausage.
To accompany this we had rice and some zucchini cooked with olive oil, garlic, and thyme.
Very nice food, definitely inspiring enough to try a "real" Schnibbelbohnen recipe.
Posted by Greg Landrum at 5:38:00 AM
Monday, January 19, 2009
My original idea was to use up the port butter leftover from last weekend by doing chicken cooked with port butter. As I went along though, the idea evolved based on the contents of the fridge. So I guess this is cuisine de kühlschrank.
Posted by Greg Landrum at 7:03:00 AM
Saturday, January 17, 2009
We had a butternut squash in the fridge that was screaming to be used. So I did roasted squash soup: peel the squash and cut it into chunks. Roast them at 180C with a bit of neutral oil until they are soft and lightly browned. Combine the squash with a diced onion, a couple minced garlic cloves, and some chicken stock. Simmer until the onion is cooked, then puree. Adjust seasonings and serve with curry oil (neutral oil, freshly crushed black mustard seeds, curry powder).
Posted by Greg Landrum at 5:22:00 AM
Thursday, January 15, 2009
A pretty straightforward weekday meal: Lightly brown a couple cloves of thinly sliced garlic in olive oil. Add a diced onion and a good pinch of salt and cook a couple of minutes. Add a couple cups of drained chickpeas, a couple tsp of sweet paprika, a tsp of cumin seeds, a good grind of pepper, and a cup or so of chicken stock. Cook over medium high heat until the stock has mostly evaporated. Add some diced dried ham and cook another minute or so until the ham has heated through. Serve with a drizzle of olive oil, topped with chives.
Posted by Greg Landrum at 5:14:00 AM
Tuesday, January 13, 2009
On our way down from the mountains this weekend we stopped at a kaserei and picked up a wedge of quite nice cheese. After waffling for a bit, I decided to do a Kaseschnitte with it. Not having done this before, I used a recipe from the Le Menu archive.
It's simple: lightly brown some baguette slices in a bit of clarified butter. Put them in a single layer in a baking dish and sprinkle a bit with some white wine. Mix 200g cheese with one egg, a splash of cream, 50ml (or so) of white wine, and a good grind of black pepper. If desired, add a bit of freshly ground nutmeg. Top the bread slices with the cheese mix. Broil until everything is warmed through and the cheese is nice and bubbly brown.
To go along with the Kaseschnitte, I also did a celery-root soup from Le Menu: toast 50g of oatmeal for a minute or so in butter. Add a diced celery root. Cook another couple minutes. Add 1l water and a bit of veggie bouillon. Cover and simmer until the celery is soft, then puree. Adjust seasonings and then serve with a of cream and some chives.
Aside: both these dishes are not only very good, they are mostly rule-of-five compliant (without me needing to play games with definitions).
Of course there was a green salad with this.
Monday, January 12, 2009
I've made this Bittman recipe a couple of times and it's always been good. This time I didn't brown the chicken first and I did the tagine in the slow cooker: On Saturday I cooked the beans (most of the way at least), then I tossed then with all the other ingredients in the slow cooker and let it go overnight. Yesterday morning I shut the heat off and let the tagine stand all day (it never hurts a stew to wait).
Posted by Greg Landrum at 5:29:00 AM
Sunday, January 11, 2009
Following a link from Bitten, I ended up watching the video of Bittman with Jamie Oliver. The dish looked quite nice and we had a couple chicken breasts in the house anyway from stock making, so I gave it a try.
Posted by Greg Landrum at 5:38:00 AM
This is one from the Niedergaren cookbook, originally for pork medallions, but adapted since chops were on sale.
Posted by Greg Landrum at 5:26:00 AM
Wednesday, January 07, 2009
I should know better than to play games with myself. This morning I formalized my "rule of five" simplified cooking idea. This evening I'm trying to wiggle around it.
Inspired by the simplicity of fettucine alfredo, and remembering the amazing tomato-butter pasta sauce, I'm going to try a new game: for as long as my enthusiasm lasts, I'm going to focus on making dishes that include five or fewer ingredients. I'll leave salt, pepper, cooking fat (i.e. olive oil or butter to cook in do not count, butter to mount a sauce or olive oil drizzled over at the end do), and water (but not stock) out of the count.
A recent Splendid Table recipe got me thinking about/craving fettucine alfredo. Last night I did Hazan's version (more or less the same, but with a bit less butter and the inclusion of nutmeg) to satisfy that craving. What great food.
To go with the pasta I did beets with vinaigrette (cut peeled beets into chunks, steam them until cooked, toss with a vinaigrette made from garlic, rosemary, olive oil, white balsamico, serve topped with fleur de sel) and broccoli sauteed with garlic and chili.
Of course we also had a big green salad.
Monday, January 05, 2009
A dessert improv driven by the mango we picked up yesterday and the leftover coconut milk from the rendang.
Since we didn't get a biokiste last week, we don't have a big pile of veggies to work through, so Andrea requested we do some Asian.
Sunday, January 04, 2009
Translated from a German book on drinks from 1974: Punsch, Bowlen, Grogs.
Translated from a German book on punches from 1961: 70 Bowlen für Kenner.
A random inspiration I had on the train ride back from Wallis. The base pfannkuchen recipe is from Andrea's father.
Posted by Greg Landrum at 7:16:00 AM
Cooking in our holiday flat in Finnu (Wallis):
Saturday (27 Dec) Dinner: Black beans with ham
Into the pressure cooker: diced ham, sliced leek, chopped garlic, dried black beans, veggie bouillon, hot and sweet paprikas, cumin, coriander, black pepper, bay leaves, sufficient water.
Serve with brown rice.
Cook a couple sliced leeks in a bit of olive oil until they soften. Rinse and drain 1kg raw sauerkraut. Mix into the leeks along with 10 lightly crushed juniper berries, 3 bay leaves, a grind of coriander, a good grind of black pepper, 250ml of Gewurztraminer. Nestle in some salted bacon, cut into pieces. Top with a smoked "Schufeli". Bake at 175 for 1.5 hours. Remove the Schufeli and set aside to keep warm. Bake another hour. Meanwhile boil some raclette potatoes in their skins, then peel them. Add more liquid to the sauerkraut if needed. Top with the schufeli, the potatoes, and four wienerli. Cover and bake another 30 minutes so that everything is warmed through. Put the meat and potatoes in a serving dish. Stir another good splash of gewurztraminer into the sauerkraut.
Wednesday (31 Dec) Fondue
Celebrated the New Year with a nice fondue. With it we had a green salad.
No black-eyed peas and greens; instead we did a raclette. On the table: potatoes, cheese, ham, mushrooms, zucchini, bell peppers. We also had a green salad and a quick pickle I did by salting thinly sliced radish (the big black-skinned type) then adding a bit of thinly sliced bell pepper and zucchini for color and tossing the whole thing with olive oil.
The priority on our last night in the flat was to eat everything we didn't want to have to carry back with us or throw away; a perfect time for a garbage gratin.
The ingredients were: thinly sliced potatoes, Pfaelzer, and leeks; sliced wienerli; diced ham; a sauce made from milk heated for a while with minced garlic, bay leaf, nutmeg, salt, and pepper. After baking, covered, for 30 minutes at 175C, I topped it with grated fondue cheese and then put it back in the oven, uncovered, until the cheese was bubbly and browned.
Posted by Greg Landrum at 7:01:00 AM