Inspired by our visit to Stucki, I picked up a copy of one of Tanja Grandits' cookbooks that contains recipes that mostly have a chance of being doable in a home kitchen. Last night I tried a first recipe from there: watercress panna cotta topped with a chantarelle-haselnut tatar. The recipe is good and not overly much trouble to make, but next time I do something like this I will definitely replace the cream with plain milk: otherwise it's just too heavy for my tastes.
Friday, October 22, 2010
To go with the fancy dish I also did something simple, frikadellen: combine mixed ground meat with kalbs brät, minced onion, salt, ground coriander, and black pepper. Let stand an hour or so and then form frikadellen and cook in a bit of olive oil.