I was in the mood for something with a bit of bite to it:
Tuesday, April 28, 2009
Tuesday, April 21, 2009
No idea what to call this improv.
Posted by Greg Landrum at 5:20:00 AM
Monday, April 20, 2009
After Saturday's cream sauce excesses, we were in the mood for vegetables. Fortunately that was no problem at all.
Posted by Greg Landrum at 5:14:00 AM
Sunday, April 19, 2009
Inspired by a jar of sour cherries found in the back of the pantry.
Whip 250g quark (halb-fett) with a splash of armagnac, some dark sugar, and some of the liquid from the cherries. Whip in two leaves of gelatin (softened in cold water for 5 minutes and then melted in the microwave).
Line the bottoms of four small ramekins with cherries, top with the quark. Cover with plastic wrap and let sit in the fridge for a few hours.
Place the ramekins in hot water for a couple minutes to loosen them and then invert onto plates.
A recipe from AFK that's been flagged for a while as a "must make".
Outline of the preparation: marinate a cut up chicken with dijon mustard, salt, sweet paprika, and some butter. Brown it. Deglaze with white wine. Braise the chicken in the wine until done. Put the chicken in a gratin dish. Heat the sauce gently and add cream (halb-rahm). Add additional dijon mustard and some beurre manié. Pour over the chicken. Top with grated gruyere. Toss in a hot oven for 10 minutes to brown the cheese. Serve.
This is probably the type of dishes that the nouvelle cuisine was reacting to, and I wouldn't want to eat it every day, but it was damn fine.
We ate the chicken with mashed potatoes, sauteed spinach, and a big green salad.
Posted by Greg Landrum at 4:15:00 PM
Saturday, April 18, 2009
Somehow didn't feel like making a big production. Luckily there was some cream leftover from Thursday and some crushed tomatoes from Sunday, from there it was easy.
The sauce: gently cook some chopped green garlic in butter. Add crushed tomatoes, salt, and a pinch of sugar. Simmer for 20 minutes. Add some cream and simmer another couple minutes. Serve over spaghetti.
With this we had a big green salad.
Posted by Greg Landrum at 4:12:00 PM
Friday, April 17, 2009
The idea with this one was to have the geschnetzeltes and chard served with an orange-flavored foam. It didn't work out that way, but the results were still very nice.
Posted by Greg Landrum at 5:22:00 AM
Thursday, April 16, 2009
Aside from the tuna, this was very much cuisine de kuhlschrank.
Posted by Greg Landrum at 5:14:00 AM
Tuesday, April 14, 2009
An invention driven by the season and the large bag of Baerlauch we gathered on Sunday.
I started with a boneless leg of lamb. This I cut "on a roll" into a more or less uniform strip that was about 1.5 cm thick. I seasoned one side of this well with salt and pepper, then topped it with a layer of coarsely chopped Baerlauch. After rolling the roast back up and tying it, I let it rest for a couple hours before browning it well on all sides and then tossing into a low (90C) oven. I stopped the cooking after about 3 hours when the interior temp hit 70C, sliced it, and served. In theory I should have waited for 80C (at least according to the Niedergaren book), but at the rate the temperature was going up that would have taken another hour, and there was no way we were waiting that long. :-)
To go with this very nice creation we had bratkartoffeln, "braised" belgian endive, and a big green salad.
Posted by Greg Landrum at 8:32:00 PM
Monday, April 13, 2009
After getting back a few days of hiking, the priority last night was that things be relatively easy. Luckily we had some tortellini in the freezer.
I made a sauce by slowly cooking minced onion and green garlic in olive oil with salt, then adding crushed tomatoes and a bit of sugar. This simmer for half an hour or so and then was ready to serve with the tortellini.
very, very good.
Of course we had a big green salad with this.
Posted by Greg Landrum at 8:09:00 AM
Friday, April 10, 2009
To inaugurate the 2009 grill season in a grand manner, we picked up a very nice looking aged cote du boeuf (looks like a t-bone to me) at the butcher. I let this sit out on a rack for a couple hours, then seasoned it with salt and pepper and threw it on a medium-hot grill. Pulled it off when it hit medium rare and then served with lemon slices.
Posted by Greg Landrum at 5:24:00 AM
Thursday, April 09, 2009
From Andrea's mixing:
Cocktail 1: 4cl vodka surrogate, 2cl lemon juice, 2cl curacao, ice cubes, top off with bubbly water
Cocktail 2: 4cl vodka surrogate, 2cl lemon juice, 15ml orange-mint syrup, ice cubes, top off with bubbly water
Both are nice, simple, sit-in-the-sun cocktails
for future reference "vodka surrogate" = some strange Dutch beverage given to us by friends.
Wednesday, April 08, 2009
Hmm, lots of root vegetables in the fridge, along with some bacon and a bit of leftover ham, what to do, what to do?
Posted by Greg Landrum at 5:21:00 AM
Monday, April 06, 2009
Last week's biokiste included the first spinach of the season. I had to convert it into Joe's special. So that's what we had for dinner. Based on the contents of the fridge, I used leeks instead of onion, so it was fancier; but not super fancy. :-)
To go with it I made a cole slaw from thinly sliced cabbage and grated carrots.
Verrrry nice food.
Posted by Greg Landrum at 8:42:00 PM
Saturday dinner: cold fried chicken with potato salad (potatoes, finely diced ham, thinly sliced cornichons, mustard, mayo, minced garlic, lemon juice, Maggi).
Sunday breakfast: drop biscuits (from Bittmann) with added rolled oats.
Sunday lunch : repeat Saturday dinner, add bread
Posted by Greg Landrum at 8:39:00 PM
Sunday, April 05, 2009
I'm not completely sure what got me thinking about fried chicken, but it was too alluring to pass on making.
I used the basic recipe from Bittmann with a couple minor changes: I seasoned the flour with salt, pepper, hot and sweet spanish paprikas, ground cumin, and ground coriander; after tossing the chicken pieces in the flour, I let them sit on a rack for a few minutes and then tossed them in the flour a second time before frying them.
The results were very tasty and, for once, the process went smoothly enough that I didn't end up saying: "ok, I'm not doing this again." at the end of the cooking.
To go with the chicken we had potatoes -- steamed in the skin and then peeled, or not, at the table; served with a mayo/mustard/chive/balsamico dip -- and the required green salad.
Posted by Greg Landrum at 5:40:00 AM
Friday, April 03, 2009
A simple one: the standard beet roesti preparation served with thinly sliced cured duck breast and a big green salad.
For the cured duck breast I used Ruhlman's duck prosciutto technique. I had started this the weekend before last and let the duck hang until Wednesday (10 days).
We had one too many beets for the roesti so I did an improv with the last one: after cutting it into chunks and steaming it I tossed the pieces with salt, crumbled pecans, rape-seed oil, and a teeny bit of hot paprika (just enough to taste). This was really good.
Posted by Greg Landrum at 5:38:00 AM
Wednesday, April 01, 2009
A nice solution to the large quantity of root vegetables in the fridge. The vegetable mixture: celery root, pfalzer, carrot, parsnip. The sauce: sour cream, milk, green garlic, chives parsley, a bit of veggie bouillon. The topping: Gruyere.
Posted by Greg Landrum at 6:22:00 AM