legourmet
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Posts posted by legourmet
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I see that Broeding serves a five-course set menu only. Is it reasonable to assume the menu is posted early in the day so that prospective diners will know what will be served before they reserve a table?
Reservations can be done by call each day (except Sundays and Mondays) at 15:00 o'clock and then you can ask about the menue beeing served for dinner. If you don't like a course, changes can be possibly done on desire.
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We will be in Munich next month for several days, staying between the Nymphenburg Palace and the Hirschgarten. We are looking for walking-distance(15-20 minutes)restaurants for those evenings we decide not to venture anywhere by public transit. Does anyone have any recommendations for worthwhile places, preferably those serving regional specialities?
There is no recommendable place serving regional specialities within the walking distance you mentioned. The restaurant "Schlosswirtschaft Schwaige" in the Nymphenburg Castle offers regional dishes. May be the new owner serves now better food. I haven't been there lately.
There are two restaurants in the Nymphenburg-Neuhauser aera which I can recommend:
"Broeding" http://www.broeding.de/
and
"Zauberberg" http://www.restaurant-zauberberg.de/restau...-zauberberg.htm
May be these Restaurants are within the 15 to 20 minutes walk but it depends where you'll stay.
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Wifey and I found a new Asian market near us and were like kids in a candy store. I found this mushroom in the produce area, but am not sure what type it is. Any suggestions on how to use it? I was thinking of a miso mushroom and barley soup.
http://img.photobucket.com/albums/v647/DanMages/100_0424.jpg
Thanks for the help!
Dan
These are definitely king trumpet mushrooms, but in a very poor condition. (The latin name is Pleurotus eryngii). Also known as King Oyster, Pleorote du Panicaut, Argonane, Bouligoule, Champignon de Garrigue, Cardoncello, Cardarello.
I would say throw it away.
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That’s a gorgeous ensemble, legourmet…elegant and tastefully conceived and executed… very fine details and flourishes…the piping of the mashed potatoes…the black and white dessert motif…..a nice progression…and all four dishes are attractive and tasty looking …I must say though, I had to chuckle at the phrase “Gianduja-creme on coconut cookie with ivoire-praline icecreme and mango-maracuja foam”.…also, the protrusion on the coconut cookie…which seems to suggest a stalagmite or cactus….what is that made of?
Thank you.
Because of what did you chuckle? Did I made a mistake, or did I use expressions which don't excist in the English Language?
The protrusion is made of white chocolate. I used a palette knife to spread liquid chocolate onto a silicon foil and placed it into a freezer to harden.
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We had for yesterday's Dinner
Soup:
Lemongrass-Cappuccino with shrimps and ginger skewer
First course:
Steamed codfish loin on cucumber noodles with mashed potatoes and two mustard sauces
Second course:
Lamb loin with herbed crust on provencal vegetables with eggplant terrine, dried tomatoes and garlic-lemon sauce
Dessert:
Thai-Mango with Gianduja-creme on coconut cookie with ivoire-praline icecreme and mango-maracuja foam.
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The other two stars come as a surprise, especially Becker and August. Unfortunately the renowed cuisine of Michael Hoffmann (Margaux, Berlin) did not get the second star. Also no new second star in Berlin.
You forgot Diethard Urbansky at Dallmayr's the second 2* Restaurant in Munich besides Tantris.
Sorry I didn't see the first Message, where Urbansky is mentioned.
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Would you care to explain more precisely why you didn't like it and why, in your opinion, the dish was not good? This is a real question, I have never been there.
The omelette is a salted mixture of beaten eggwhites and eggyolks fried in a pan and folded up. The bottom and top part is some sort of solid whereas the middle is still soft and starts to become liquid again when served. Did you ever had beaten raw eggwhites seasoned with salt? Somethig like that tastes this omelette. That's not my cup of tea.
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Is La Mère Poulard worth going to or more just a touristical thing?
Forget about La Mère Poulard. It's interesting seeing the men whipping eggs in these copper bowls. The windows are open and you might have a look to the procedure in the kitchen, but the dish "Omelette a la Mère Poularde" is nothing to have been tasted. I didn't like it and after the first bit I've sent it back to the kitchen. Even the other meals are not worth to step in. Cancale, St.Malo and Erquay are much more better places to eat. (Remember the adresses I've sent to you).
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Today I found a nice Rumtopf jar from Alsace at a garage sale, and I'm ready to start. I have these guidelines that I can follow, but if any of you are rumtopf makers and want to advise me, I'd really appreciate it. Right now there are strawberries, and the cherries are just beginning, so I want to get going as soon as possible.
I'm especially wondering what kind of rum is best to use, although I'm assuming that a light rum is called for here, or even if some other alcohol would be as good or better.
I made the last rumtopf years ago and the ingredients have been for a 3 liter pot.
250 g strawberries
250 g peaches peeled and diced
250 g cherries, stones removed
250 g red currants
250 g plums, stones removed
250 g Abricots, peeled and diced
750 g sugar
0,7 liters rum 54%
I added the fruits at their seasonal peak and let sit the rumtopf until december 25th. Apples and blackberries don't become soft that's why I can't recommend to use it for rumtopf fruits.
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I'll be traveling to the Garmish-Partenkirchen area for a family trip in mid-June. I found great recommendations for Munich on this board, but didn't find info for this area. Does anyone know of any "must try" restaurants or area specialties within about an hour drive of G-P? We will actually be based in Grainau, but we're willing to drive for good/interesting food.
Here are some restaurants which are worth a 1 to 2 hours ride from Greinau.
City; "name of the restaurant" (chef) -- distance in km-- ** time ** /rated/
Murnau; "Alpenhof Murnau – Reiterzimmer" (Thilo Bischoff) -- 30 -- ** 37 minutes ** /1 Michelin star/ see here
Rottach-Egern; "Dichterstub'n" (Michael Fell) -- 83 -- ** 1 hour 30 minutes ** /1 Michelin star/ see here
München; "Tantris" (Hans Haas) -- 95 to 100-- ** 1 hour 30 minutes ** /2 Michelin stars/ see here
München; "Acquarello" (Waldemar Gollan) -- 95 to 100-- ** 1 hour 30 minutes ** /1 Michelin star/ see here
München; "Dallmayr" (Diethard Urbansky) -- 95 to 100-- ** 1 hour 30 minutes ** /1 Michelin star/ see here
München; "Königshof" (Martin Fauster) -- 95 to 100-- ** 1 hour 30 minutes ** /1 Michelin star/ see here
München; "Mandarin Oriental" – Mark's (Mario Corti) -- 95 to 100-- ** 1 hour 30 minutes ** /1 Michelin star/ see here
München; "Schuhbeck's in den Südtiroler Stuben" (Patrick Raaß) -- 95 to 100-- ** 1 hour 30 minutes ** /1 Michelin star/ see here
München; "Terrine" (Jakob Stüttgen) -- 95 to 100-- ** 1 hour 30 minutes ** /1 Michelin star/ see here
Probstried; "Landhaus Henze" (Christian Henze) --100-- ** 1 hour 40 minutes ** /1 Michelin star/ see here
Rohrdorf; "Gut Apfelkam" (Stephan Brandl) -- 112 -- ** 1 hour 50 minutes** /1 Michelin star/ see here
Aschau im Chiemgau; "Restaurant Heinz Winkler" (Heinz Winkler) -- 125 -- ** 2 hours ** /3 Michelin stars/ see here
Augsburg; "August" (Christian Grünwald) -- 126 -- ** 2 hours ** /1 Michelin star/ see here
Kirchdorf b. Mühldorf; "Christian's Restaurant – Gasthof Grainer" (Christian Grainer)-- 150 -- ** 2 hours ** /1 Michelin star/ see here
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I've never been at "G" but liked chef Holger Stromberg's dishes at a charity event. He is currently the German soccer team cook at the European soccer championship and he was the youngest Michelin star cook ever.
I can't follow Nick Lauder's report about the "Ederer". Have been several times there and food and service were nothing like disappointing. May be chef Ederer was on tour and not present when Lauder had lunch or dinner there.
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Nils Henkel succeeded Dieter Müller and is now the chef in the Restaurant "Dieter Müller" at Schloss Lerbach, Bergisch Gladbach. Will now serious coulinary changes occur in one of the best restaurants in Germany. Possibly not, because Henkel is since september 1997 at Dieter Müller's and some of his coulinary creations have been already on the manual. Dieter Müller will still run his coulinary school and act as the restaurant's patron.
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Bumping this one, my vacation coming up, anyone?
There are three recommendable restaurants. I've been in the last one and was impressed. It's not only the meal but also the show with it.
1. Griggler Stube, Burg vital Hotel, Familie Thomas Lucian, Oberlech 568, 6764 Lech am Arlberg, Österreich ; Tel.: +43 (5583) 3140 ; E-Mail: office@burgvitalhotel.at
2. Brunnenhof, Gourmethotel , Frau Angelika Thaler , Strass 146 , 6764 Lech am Arlberg, Österreich; Tel.: +43 (5583) 2349 ; E-Mail: info@brunnenhof.com
3. Kochart, Robinson Select Alpenrose , Zürs 82 ; 6763 Zürs am Arlberg, Österreich ; Tel.: +43 (5583) 2271 ; E-Mail: alpenrosezuers@robinson.de
Sunday and Monday closed. Reservation necessary.
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Hi everyone... I have a friend that found a old recipe that her grandmother use to make for the holidays, and want to make it for baking and pastry class. It have some ingredients that had to be convert and I was wondering if here somebody know how. Here is the recipe:
- 2 cake yeast disolve in 1/2 cup of warm water (now idea of the convertion of cake yeast to instant yeast)
- 3 cups of warm milk
- 1/2 teaspoon of salt
-3/4 cup of sugar
- 1 egg
- 1 stick of oleo (whe asume this is butter or shortenning, but still not sure)
- 6 cup of flour
The name, cimakuta, we did not found anything similar in the internet, but probably when they came from Germany to the United States it get change or modify.
Thanks!
(Sorry my english mistakes)
The recipe looks like the German "Hefezopf" recipe. The amout of each ingredient in your recipe seems to be nearly three times the value of a normal sized Hefezopf. I'll check out my recipe books and send you the recipe and how to prepare it. "Cimakuta" may be derived from "Sommerkuchen" but thats another one. It would be helpfull to know where the Grandmother came from to find out the basics.
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Great blog, great cooking, extraordinary food and you must have had a lot of fun. If I had known about your plans, I possibly have passed by.
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I had dinner at Munich's Schubeck's (in die Südtiroler Stube) this past June and was not particularly impressed. The food was decent but not that memorable and the atmosphere was impersonal and not particularly cordial.
That's a very polite discription. I agree with you
"Kalbsmilchferkel", which was actually served in two courses. I have to admit that I was confused by this dish, thinking initially that it was a veal version of the german specialty "Spannferkel" (roast piglet).Not only you are confused. The word "Kalbsmilchferkel" does not exist in the German language. "Kalbsmilch" is indeed sweetbread. nothing else. Just calfs and lambs do own Sweetbread. A"Ferkel" is a suckling pig. A sucklig pig fed with calf's milk might be the explanation but "Calf's milk" is by definition impossible because a calf can't produce milk. There are no other combinations except "Kalbsmilch mit Ferkel" or "Kalbsmilch und Ferkel" but even this combinations are very unusual.
Does Schubeck's deserve it's Michelin star? In its favor, it is not the typical French style restaurant that Michelin oftern rewards with stars in Germany. Much of the food is inspired by German cooking traditions.In my opinion: NO, but it's ok to have a rated restaurant in Munich which serves German/Bavarian food.
Schubeck's former restaurant "Kurstüberl" in Waging am See was far better.
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There were wonderful Pfifferling in May already. Pfifferling season is not Steinpilze's. I agree that there were early Steinpilze this season, but that dos not change the fact that Steinpilze are lat summer, fall mushrooms and Pfifferlinge are summer mushrooms.
Are you familiar with the Porcini family, found in Germany. Notice the following list.
Boletus Pinicola (Kiefersteinpilz) season starts in Mai
Boletus Edulus (Steinpilz, Herrenpilz) Season July to September/October (best known)
Boletus Estivalis(Sommersteinpilz, Eichensteinpilz) Season Mai to July sometimes in September
Boletus Aereus (Schwarzhuetiger Steinpilz) Season July to October
Boletus Appendiculatus (Gelber Steinpilz) Season June to October.
One can say, that the season for mushrooms generally depends on wheather conditions. Sometimes in late september we'll have snow and snowrain and because of that mushroom season ends early. On the other hand there might be nice wheather in october and therefore season lasts longer, but definitely starts in Mai/July.
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Interesting interview in the SZ from Nov. 12, with Manfred Kohnke, Chief Editor of the German "Gault Millau": link
He talks about the differing approaches of G-M and Michelin (and their pros and cons,) as well as the current state of German "spitzengastronomie"...not all great.
I'd be happy to try and translate some of it if people want but it seems most people posting here have some German background.
eta: the reader commentary is kind of painful though...
The interview is kind of rubbish. M.Kohnke compares apples with pears. No one of the star rated restaurants will offer third food quality, if they do so, they'll disappeaer quicklier than they came up. We have had a first quality deliverer for food producst from all over the world the "Rungis express". It started when Witzigman became chef of Tantris in Munich and the new German kitchen was created. Witzigmann and some of the "wild youngsters" at that time, got together and organized food transports from Paris to Munich. Now what happened, the so called restaurant critics claimed a strong demand for regional products and producers. At the end Rungis failed. M. Kuhnke want's now to go again the other way round, and recommends higher prices what a turn around. I know Mr. Kohnke's pros and cons and what he likes and dislikes and who makes the tests and who writes about. He mentioned that's necessary to spent a whole house in food to be a good tester even that's a quotation from Mr. Siebeck-and not his own.
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Does anyone happen to know the third star history of Winkler? When he got it in Tantris, for how long, when he got it in Aschau?
As far as I know he got 1981 the first time 3 * and was at that time the youngest 3* chef ever. He left Tantris at 1991 not having lost the 3* in between. In Aschau he earned the 3rd* in 2000 and since then he stayed continiously at the 3* level.
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The only disappointment was that not all courses are seasonal (porcini and scallops in August) but I guess connaisseurs will just stay away from unseasonal dishes.
It mustn't be a disappointment to have porcinis in August at Winkler's because season here is from July to September. Might be different elsewhere.
Also, the place is simple for a 3* -- it's a big house in the middle of a village, has no fancy cutlery of China, etc. The food is not expensive with a 130€ tasting menu, but wine prices are crazy (Guigal's cote-roties between 600 and 800€) but it is a cuisine that is fine with water. Desserts are just wonderful -- e.g. simple tarts but with textbook plays of flavours, textures and smells.I always thought the major reason to visit a 3* house is the food. But that's a personal feeling. Wine prices in German restaurants are high particularly for French wines.
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Similar but not the same. I don't know the difference from the production side, but there are subtle differences in taste and consistency. Again, the Vermont company sells both quark and fromage blanc, and while they are not a German company, it would suggest a difference. So butterfat content is the distinguishing feature.
Ok, I didn't tell the whole story.
Here Quark and fromage blanc will be produced both from "Vollmilch" close to skimmed milk. In the basis version they'll contain approx. 4,5 % fat.
Quark, aka "Topfen" in Bavaria, will be sold here in 8 different qualities
Doppelrahmstufe: 65 bis 85 % Fat
Rahmstufe: 50 % fat
Vollfettstufe: 45 % fat
Fettstufe: 40 % fat
Dreiviertelfettstufe: 30 % fat
Halbfettstufe: 20 % fat
Viertelfettstufe:10 % fat
Magerstufe: below 10 % fat
The higher fat values are processed by adding whipping cream to the basis version.
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Volpetti sells it ready cooked with diced cooked vegetables, which I like very much. I wouldn't think it suitable for risotto, but it's good in pilafy-type dishes. I bought a box at the supermarket (apologies to Ferron) and made a shrimp recipe more or less off the box, which was quite good but tasted more American than Italian.
It is suitable for risotto. I've done it twice. The result was o.k. But you have to cook it much longer than the normal risotto. I've used the Venere to make a dessert like some sort of the German "Milchreis" .
"Schwarzer Milchreis"
a recipe by Otto Koch, served at the Unicef Gala in Munich.
serves 6
75 g butter
250 g Venere rice
1/2 liter Riesling
50 g honey
1/4 liter whipping cream
3 vinyard peaches
100 g crème fraîche
2 Tsp peach liquor
Let melt butter, add rice and stir. Pour 1/2 of the wine and add honey. Stir frequently and add the remaining wine from time to time like you do cooking a risotto. Let cook for 30 minutes at low heat. Pour whipping cream and let cook another 15 minutes until the rice is "al dente". Season and let cool down. Peal peaches, remove the stone and cut into small cubes. Throw peach cubes into the crème fraîche, mix and season with the liquor. Serve rice in glases and garnish with the peach compote.
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Quark is buttermilk cheese. You can also make fromage blanc and drain to the thickness you want. Check out cheesemaking.com Woods
The authentic German Quark is not a buttermilk cheese it is the same stuff like fromage blanc.
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I think pimientos del padron are much smaller than friggitelli, and shaped a bit different.
You are absolutely right. I had the pimientos de padron in June on the isle of Mallorca and end of July in Italia the friggitelli. The shape is different and also the taste. The friggitelli taste "greener" a little bit unripe and more like bellpeppers than the pimientos.
ISO Traditional Apfelkuchen Recipe
in Elsewhere in Europe: Cooking & Baking
Posted
sounds like the "Rieser Bauerntorte", served in the region around the village Noerdlingen. It's an Applecake with a dense crust and the filling is apple puree. Sorry I've no reciepe but will be in Noerdlingen in about three weeks to get one. If this cake sounds familiar to that one you've had once, I'll post it then.