One smiley face. What one hopes for in a good "dorfbeiz".
- Food: Swiss standards, well prepared
- Service: good
- Atmosphere: pleasant; two thumbs up for being non-smoking
A recipe from Hazan that I somehow haven't done before: Embogne. It's a sauce made from beans (kidneys in my case), the bean liquid, minced bacon, onion, garlic, sage, and rosemary. Served over pappardelle with copious parmesan, this made for a really good meal.
Posted by Greg Landrum at 3:26:00 PM
For the risotto we used onions, garlic, diced carrots, and radicchio. Kristen did the stirring. :-)
For the pork I made a relish (salsa, pesto, whatever) from finely diced dried tomatoes, chopped pine nuts, parsley, smashed garlic, minced onion, balsamico, salt, and rapeseed oil. The tenderloin itself I browned on all sides and then did in a slow oven (80C) until it hit serving temperature.
Posted by Greg Landrum at 3:20:00 PM
We have family visiting, so I kicked things off last night with a choucroute: Cook diced onion, carrot, and leek with some lardons in a bit of rapeseed oil for a few minutes. Add rinsed sauerkraut, bay leaves, lightly crushed juniper berries, and caraway and mix well. Transfer to a baking dish and top with a couple bratwurst. Bake at 175 for a bit, then add a schuffeli and some wienerli and bake a while longer. Serve with steamed potato wedges, pickles, and grainy mustard.
Posted by Greg Landrum at 6:22:00 AM
The usual biokiste-driven improv: lightly brown some sliced bratwurst. Add leek, diced carrot, and minced garlic and cook for a few minutes. Add chopped red cabbage and a good pinch of salt and let cook another couple minues. Add good chicken stock, some diced dried tomatoes, a bay leaf, and a bit of tomato paste and simmer until the cabbage is ready to eat. Serve over rigatoni.
Posted by Greg Landrum at 6:18:00 AM
Bit of a Spanish-influenced improv: cook onion and garlic in some olive oil with a few piri piri chilis. Add diced salami, diced yellow carrot, ground cumin, and ground coriander and saute a bit longer, add drained chickpeas and a good amount of sherry. Let the sherry reduce. Add good chicken stock and let it reduce. Add some tomato puree and a couple bay leaves. Let the whole thing simmer 15-20 minutes.
Serve with brown rice and a big salad.
Posted by Greg Landrum at 6:11:00 AM
To use the leftover mashed potatoes I did some quick croquettes: mix the potatoes with grated cheese and some black pepper, form them, roll them in bread crumbs, and then cook with olive oil. It would not have hurt to add an egg or two to add structural integrity for the pan cooking part, but these still tasted quite nice, particularly with the mustard sauce.
We also had pork chop, sauerkraut, and some cornbread. All quite randome, but good.
Posted by Greg Landrum at 6:07:00 AM
Posted by Greg Landrum at 6:25:00 AM
For the pork: Coat boneless pork loin chops with a marinade of both grainy and normal mustard and dry vermouth; let stand for a couple hours; cook in a 85C oven until the interior temp is 65C.
This was to help Andrea recover from her cold and use up the chicken breasts from the tagine bird.
Posted by Greg Landrum at 8:06:00 PM
This was the Bittman chicken-chickpea-vanilla tagine. I toasted the spices first to add some extra oomph.
Posted by Greg Landrum at 7:59:00 PM
On Saturday we had grabbed some sauerkraut from the Alsatian farmer we like. That stuff is so good that there's no need to do much to it: cook some diced onion in a bit of rapeseed oil; add caraway seeds, crushed juniper berries, and a bay leaf; add white wine and rinsed sauerkraut and cook for 5-10 minutes; add a saucisson vaudoise (mmmm), cover and cook gently for 10-15 minutes; serve with grainy mustard and pickles.
Posted by Greg Landrum at 6:52:00 AM
Kind of a random evening:
Posted by Greg Landrum at 6:06:00 AM