legourmet

Hello all, Dinner today was a mixture of traditional food and the so called "fusion or crossover kitchen" The amuse bouche was a three tidbits offer Fried sushi on vandaloo relish, Avocado mousse with dried ham and arugula on puff pastry, cooked artichoke omelette. First course Egg plant and bean soup with goat cheese and fried reye bread cubes Second course Tortellini on sauted leeks with polenta butter and "Blaufraenkisch sauce", fried almond sticks and grated parmesan Third course Lamb in coffee crust with leeks-spring onions-potato mash on lambs stock Dessert Soft Gingerbread Mousse with Gluehwein sauce and orange slices We've been 12 around the table and everybody was thrilled about the dinner. Sorry about the poor pictures but I've only a cam corder to make photos alike. Hopefully I'll be able to buy a digital camera soon to get better pictures.

If so, they are unable to take advantage of when participating in drinking.

Sorry Abra but as I remember right I told you a wrong amount of sugar. I'm not very sure about it. Because I deleted all the messages about that thread I can't tell you what's wrong with the recipe. Send a message and I'll correct it. You may try the following: Warm white wine drink Some freshly grated orange peel 100 ml water 50 g sugar 1 vanilla bean (cut lengthwise into two halfs, seeds removed and added to the water) 1/2 liter white wine 2 cl cognac Add sugar, grated orange peel and vanilla (Bean shell included) to the water and bring to the boil. Cook for 5 minutes. Add white wine, heat up a a few minutes, add cognac and serve. Throw a little piece of lemon into each glas served.

Great stuff.

Did you move already ? or did you discover the place during your recent visit.

Biebl's Knife shop at the Stachus (Karlsplatz) in the Königshof Hotel may help you with your knifes. He carries Kasumi; Kai Shun; Global; Haiku; Porsche Type 301; Wüsthof Dreizack; Henkels; Güde; and much more.

Sorry it's too time consuming to translate the following two recipes for Gâteau Breton. I hope these will fit your demand. The recipes are from the booklet "Saveurs & terroires de Bretagne" Il existe une grande variété de gâteaux bretons, tous riches en beurre, salé le plus souvent. Confectionnés autrefois Pour les fêtes religieuses et familiales, ces sablés ronds, assez épais, contiennent parfois des fruits confits, des amandes ou des pommes émincées. Gâteau breton aux pommes et rhubarbe (recette de Régis Mahé) POUR 4 PERSONNES 270 g de beurre demi-sel 240 g de sucre semoule 1 œuf entier 6jaunes d'œufs 240 g de farine tamisée 1 pomme 100 g de confiture de rhubarbe PRÉPARATION : 40 MN CUISSON : 30 MN 1 - LA VEILLE : Dans un grand bol, à l'aide d'un fouet, ramollir 250 g de beurre en pommade. Ajouter le sucre et fouetter jusqu'à obtention d'une consistance mousseuse. Ajouter l’œuf entier, puis, un à un, 4 jaunes d'oeufs. Incorporer la farine en mé1angeant délicatement à l'aide d'une cuillère en bois. Couvrir d'un film plastique alimentaire et réserver au réfrigérateur. 2 - LE JOUR MÉME : Préchauffer le four à 180° C. Éplucher et tailler la pomme en fines lamelles. Beurrer 4 moules individuels avec le beurre restant, puis fariner légèrement. Remplir les moules aux trois quarts avec la pâte réalisée la veille. Lisser le dessus avec une spatule. Battre les 2 jaunes d'oeufs. À l'aide d'un pinceau, en badigeonner la Surface, puis recouvrir avec les fines lamelles de pomme arrangées en rosace. Mettre les petits gâteaux au four et laisser cuire pendant 25 à 30 minutes. Surveiller la couleur. 3 - AVANT DE SERVIR: Lorsque les gâteaux sont cuits, les laisser refroidir 5 minutes, les démouler et les recouvrir d'une cuillerde à soupe de confiture de rhubarbe. Servir aussitôt. I1 est possible d'accompagner ce gâteau d'un peu de crème anglaise. VIN CONSEILLÉ : MUSCAT DE BEAUMES-DE-VENISE. Gâteau breton et glace au miel (recette de Jean - Yves Crenn) POUR 4 PERSONNES 6 pommes de reinette 2 noix de beurre 75 cl de cidre 1 c. à s. de miel 10 cl dejus de pomme 1 c. à c. de fécule 12 rondelles depommes séchées Pour le gâteau breton. 300g de beurre 90 g de sucre glace 4jaunes d’oeufs 250 g de farine Pour la glace au miel: 25 cl de lait entier 25 cl de crème épaisse 6jaunes d’oeufs 80 g de sucre 60 g de miel PRÉPARATION . 1 H 00 - CUISSON . 45 MN 1 - LA VEILLE, LE GÂTEAU BRETON : Dans un grand bol, ramollir le beurre en pommade. Ajouter le sucre glace et fouetter jusqu'à obtention d'un appareil mousseux. Ajouter 2 jaunes d'oeufs, puis incorporer la farine en mélangeant délicatement. Couvrir d'un film plastique alimentaire et réserver au réfrigérateur. 2 - LE JOUR MÈME, LA GLACE AU MIEL: Verser le lait et la crème dans une casserole et porter à ébullition. Dans un bol, fouetter les jaunes d'oeufs avec le sucre et le miel jusqu'à obtention d'un mélange crèmeux. Continuer de fouetter et verser petit à petit la crème bouillante. Passer le tout au chinois. Après complet refroidissement, passer la crème dans une sorbetière. Réerver au congélateur. 3 - Préchauffer le four à 180° C. Beurrer et fariner 4 moules ou cercles de 5 centimètres de diamètre. Remplir les moules aux trois quarts avec la pâte réalisée la veille. Lisser le dessus avec une spatule. À l'aide d'un pinceau, enduire la surface avec 2 jaunes d'oeufs préalablement battus. Mettre les petits gâteaux au four et laisser cuire 25 à 30 minutes. Surveiller la couleur. 4 - Éplucher, évider et couper les pommes en demi-quartiers. Les dorer doucement à la poêle avec le beurre. Arranger 6 demiquartiers en rosace sur chaque gâteau breton. 5 - Dans une casserole, porter á ébullition le cidre avec le miel. Sur feu doux, laisser réduire des trois quarts. Mélanger le jus de pomme avec la fécule. Ajouter ce mélange au cidre, en fin de cuisson. Bien mélanger au fouet et réserver la sauce au bain-marie. 6- AVANT DE SERVIR: Dresser un gâteau breton dans chaque assiette. Monter 4 petits « feuilletés » au miel, en intercalant deux boules de glace au miel entre trois rondelles de pommes séchécs. Les répartir dans les assiettes et napper de sauce. Décorer les assiettes avec les demi-quartiers de pomme restants. BOISSON CONSEILIIE : INFUSION À LA FLEUR D’ORANGER.

Lately I had the 2002 "The Footbolt" Shiraz d'Arenberg for tasting and these are food suggestions for this wine I've got from a French sommelier Poultry: - grilled Pigeon on cassis-juniper berries-sauce - Peking duck Lamb/goat: - ragout of kid goat (with tomatoes, rosemary, black olives, red wine) - roasted rack of lamb with a tapenade-mie de pain crust on rosemary sauce with ratatouille beef - caramelized stuffed oxtail with herbs and roots (carrot, parsley, celeriac etc) - grilled t-bone steak with shallots, red wine sauce and potato gratin game - roasted rack of hare with dried plums-balsamic vinegar sauce and glaced beets cheese - ripe Brie de Maux - roquefort - Pecorino (Toscano) - Maroilles My offer to the shiraz was grilled deboned rack of deer wrapped into a herbed crêpe on cassis-juniper berries sauce. it was a perfect match.

Well yes, it depends on what you are serving. For instance a ripe red Burgundy fits well to an appelpancake with cinnamon and sugar. The general rule says that sweet desserts ask for wine owning the same, or even more sweetness. I myself like pairings of Riesling Beerenausleese and "Tarte Tatin" or applestrudel or peach tarte.

Abra you are right Cab and chocolate are a horrid combination. Best pairing is chocolate and Banyuls Grand Cru , a sweet dark red.

September 1st I posted a menu which was served to friends. It had been a test-dinner for the cooking contest "Koch Olymp" which is announced every year in April since 1999. The dish " Grilled monkfisch with mashed potatoes on star aniseed souce" won the regional contest of Southern Germany. Now I'm allowed to present the dish in the German TV Show "ARD-Buffet". It's a life show and I've to prepare the dish within 45 minutes. The winning recipe. and the winner

Last sunday we had some friends at our's for dinner. We served the following menu. Soup: Clarified tomato soup with ricotta dumplings first course: Grilled monkfisch with mashed potatoes on star aniseed souce Second course: Deer filet with sauted chanterelles, celeriac mash and soft prezel dumplings on cranberry sauce Dessert: Mango joghurt mousse in mango slices with passion fruit parfait in a chocolate cone. Yesterday's dinner was my chinese style seafood monkfish, scallop, shrimp Lemon gras skewers in green bean tempura with yin yan rice on lemon gras sauce, garnished with peach and red bell peppers.

All dishes mouthwatering, but three times foie gras and three times fennel in the menu and two red fruit sauces, a tiny little bit unbalanced.

Three in five hours! We first stopped by the Loewenbrau one because it was close to our hotel and we were starving. Then as a future colleague gave us a tour around town we went to the one in Viktualienmarkt, and finally the one in the Englisher Garten. the second day we repeated the latter two. I discovered I am very partial to leberkaese, I suppose that is also not great for the waistline? ← The latter two I know, the first I havn't visited yet. That's because I don't like Löwenbräu beer. Leberkäs und Brezn, a good choise for Brotzeit (snack). Most popular is the Augustiner close to the main station and the Hirschgarten in Laim. There are so many others to mention I can't do it now.

Hello Behemoth Currywurst is a German creation. Herta Heuwer, a Berlin woman has sold September 1949 the first one in her kiosk at the Stuttgarter Platz in Berlin. She prophetically experimented with sausage and spices and discovered the skinless sausage in ketchup sprinkled with currypowder. "Currywurst". Other sources tells about Hamburgian creators a few years earlier. But what cames down to was its first saw the light of day in Germany. Yes it's not served in restaurants but in certain places like fastfood (Schnellimbiss) where you don't sit down to eat. You may find it also in Autobahnrestaurants, but that's not the real Currywurst. "German Currysauce" is per se a contrdiction in terms. The main ingredient is as mentioned the curry which is a mixture of various spices and was first used in Asiatic countries mainly in India. A sauce with German curry or a German sauce with curry is something we don't have. There is a curry sauce for currywurst which differs from region to region. The following I found in the internet. CURRY SAUCE FOR CURRYWURST 1 tablespoon margarine or oil 2 tablespoons finely minced onion 2-4 tablespoons good quality curry powder 1/2 to 1 tablespoon sweet Hungarian paprika 2 cups ketchup 1 cup water Sauté the onion in the margarine or oil until it is transparent (DO NOT BROWN). Add curry powder and paprika to onions and quickly sauté just to bring out the flavor, then add the ketchup and water. Simmer uncovered until the sauce is the thickness you desire. Taste and adjust seasonings if desired. Serve over Bratwurst or Rindswurst with an extra sprinkling of curry powder. I agree with you concerning the curried sauces in red plastic bottles including the Heinz's.

Krabbensalat as the first cours in a menu is ok for me. Lachs, raw, smoked or graved Lachs that's my first choise for breakfast. I like it. Mid of June I've been in Bremen for some days and Lachs was each day on my breakfast plate.

That's Munich lifestyle. Nothing to worry about. It's not the beer but the Schweinsbraten und Knödel which may change the wasteline. How many Biergärten did you visit and when?

There is a Munich Prinz edition and the "Münchner Veranstaltungskalender" and you also can get a lot of flyers at the tourist information bureau in the Munich town hall. Munich's nightlife is provincial compared to that of Hamburg. Because I'm not a nightlife guy I can't give you exact informations on that. I've heard that bars and nightbars may be opened until 5:00 o'clock am dependent on the owner's instructions. From 5:00 to 6:00 o'clock the places have to be closed and cleaned. You surely will love Munich, it's a great place to live and a nice town. Yesterday I have been in the Olympia stadion where a wine festival was celebrated (see the picture) and the world largest wine tasting was held. 3000 tasters followed the instructions of the world champion of the masters of wine. A great event.

Dinner tonight was scallops and shrimps in tempura crust on a light peppermint sauce with broad beans for the entrance, guinea fowel breast poached in a red onion-wine-chicken stock on lemongras-sauce with forbidden rice for the main dish and for dessert semolina flammerie with glaced white peach edges and raspberry sauce. The wine a Mosel Riesling dry Spaetlese Heymann-Loewenstein.

I serve mole on chicken with rice and cooked bananas. Another mole serving is rabbit with tamales and nopales cactus. For an appetizer I mix mole with creme fraiche or sour cream and serve it as a dip for fresh raw vegetables cut into strips. (carrot, cucumber, celery, kohlrabi)

look at this. The varieties of ingredients are not like in American groceries, but you'll find good products.

I like white asparagus very much and prepare it during season nearly every day. My favourite preparation is to place seven peeled spears on an buttered aluminum foil, sprinkle salt and sugar on top dot the spears with a little butter, tie up the foil and bake asparagus at 400°F for 35 Minutes. Served with steamed mealy potatoes and sauce bearnaise. It's an explosion of aromas when one opens the packages containing the baked asparagus at the table. Munich is close to the Schrobenhausen region where the best bavarian asparagus will be harvested. You'll love to visit some farmers and take the asparagus fresh from the field. The today price for class I asparagus was 10 $ the kilogram. Todays asparagus dish was fried asparagus tips with finely diced peeled red bell peppers on a light soy-chicken stock. I hope we'll meet some day when you'll stay in Munich.

I really have no idea. The text on the bag says that you can grind it and use it like flour to make tagliatelle, polenta, gnocchi, ravioli and desserts. It is very nutritive and 100 g black rice (Venere) deliver 377 kcal. Other elements are: Proteine 8,24%, Fat 2,81%, Calcium 159 mg/kg, Ferrum 30,9 mg/kg, Magnesium 25,5 mg/kg, Zinc 26,7 mg/kg, Selenium 0,043 mg/kg What do you think was today`s inspiration for lunch, indeed black rice with chickenbreast and mango sauce.

The picture is not as nice as it should be, and the black rice is a little bit overcooked but it will show you how black rice looks like. The rice is very common in southeast Asia but nowadays also grown in Italy. I had it the first time at a wine tasting where two michelin star chefs served it as a risotto and a dessert. Both dishes tasted very good. I served it with grilled tuna and a slightly sour sauce.

Yesterday's dinner Prawns in Lime-Coconutmilk sauce with chili, ginger, cilantro green, garlic and shiitake mushrooms. A fancy duck-duckling on celeriac-potato mash with a dark truffeled duck stock.