legourmet

That dish looks like "bubble and squeak" does it

For today's lunch we had stuffed rabbit with spaetzle on a rabbit stock reduction. The deboned rabbit was filled with minced meat from the legs, the sauted liver and the kidneys. The desert was the leftover dessert of the easter lunch. A chocolate egg shell filled with white chokolate mousse and a mango sauce in the middle representing the eggyolk

Yesterday's lunch was well done tripes with dried morels in a creamy caraway seed sauce served with steamed potatoes. The dessert served was a light chocolate mousse with a poached pear and the poaching wine sauce for decoration. Some sort of "Pear Helen" a famous french dessert.

Brocanter (the verb) is apparently originally borrowed from German, as per this reference. It's listed on page 203. A cool paper, particularly (I think, anyway) the doublets listed on 197 and 198, words that entered French twice. Fragile and frele ("frail" in English, so we've got the same phenomenon) are a great example. Anybody out there know enough German to tie brocanter to the original term? ← A Brocante shop is an antique shop. As far as I know brocante is not related to any basic high german word. I think brocante is derived from "Baroquante" which means basically the same. But there is a swiss term "Brocken" which means antique. It must be the other way round that this word is derived from the french brocante. The German word "Barock" of which you might think is the basic for brocante, but it's also derived from the French "Baroque"

Some farmers around Munich breed buffalo and therefore I can offer a few buffalo recipes. Buffalo roast in herbed mustard crust (filet) Buffalo-Orange stew (steak chinese style) Brised Buffalo tarte Tatin style (roast) Buffalo meat salad (filet) Doubled buffalo loin Michael Jordan style (loin) Buffalo roast with porcini mushrooms (sholder) Buffalo steak rolls with Blue-Ermite-Cheese (steak) Chopped Buffalo panfried (steak) May be there is one of those you are interested in.

Great Tapas festival !! Happy birthday to Shel, good health and all the best for the next years. Wished I could join your party, unfortunately it's not round the corner. Have a nice evening.

We had yesterday my wife's friend for dinner. I offered the following menu. Entrance: Arugula salad with pumpkin seed oil vinaigrette and quail eggs sunny side up. Roasted rye bread by the side. Pasta: Homemade tagliatelle in buttersauce with black truffles Soup: Beetroot cream soup with herbed dumplings and whipped cream Maincourse: Loin of lamb wrapped in blanched spinach, turkey stuffing and homemade lasagne noodle on lamb sauce. Dessert: Crème brûlée

I live 10 miles from downtown Munich. What's an "eclectic project" when talking about food? In German language "eklektisch" means a collection of parts of different philosophic systems. Monkfish is very expensive here. It's about 62 $ the kg or 30 $ a pound. Shrimps: Cut through lengthwise 3/4 of the shrimp and the remaining 1/4 just to the middle along the testine. Don't remove the last part of the tail. Unfold, and place the inner part onto the hot pan, The shrimp sits up automatically like shown. Second course: It's fried white asparagus. It was a dinner for two. My wife and I sometimes like to have an extraordinary dinner at home with wines we like. We sat about 2 1/2 hours at the table. The preparation was about 6 hours, cooloing time not included.

How many EUROs would you spend for a night per person.

I do "duxelles sèche" just with shallots, butter, 1/2 the value button mushrooms and 1/2 the value oyster mushrooms, a little lemon juice (to avoid oxidization), salt and pepper and chopped parsley at the end of the cooking process. I use it generally for stuffings. To stuff vegetables I add "mie de pain" butter, tomato-puree and white wine to the duxelles sèche et voila "duxelles pour légumes farcis". For Tartlets I add "farce mousseline" or "farce de gibier" or "farce mousseline de poisson" or finely diced cooked ham to the "duelles sèche" et voila "duxelles pour tartelletes farcies"

Well, "eel cake" is an interpretation for an eel terrine made in a baking form. The arrangement on the plate shows a cake shaped piece of the terrine. So it's nothing but a help to appreciate.

I've got my inspirations from various cook books and from cooking classes I took the last years. All of the recipes are more or less regional but not traditional. The entrance belongs to the northern part of Germany where eel is a very common fish. The eel cake is nothing but a terrine made in a baking form. Horseraddish is mostly a accompaniment to fish, which is dill cream too. The fish course is an inspiration of both German and Thai kitchen. The lamb dish was a first try to create recipes for oncoming cooking contests on which I like to participate. The dessert is derived from the common Austrian "Marillenknödel". Just the filling is different. No I'm not a trained chef, but do cooking as a hobby for more than 30 years. I do those meals approximately 15 to 20 times a year.

We had the following dinner last night Entrance: Eel cake and horseraddish-cranberry terrine with shrimp in dill cream Wine: Heymann Löwenstein Riesling Winninger Röttgen 1998) Mosel First course: Filet of monkfish and prawns in beerdough crust on lemongrass-sauce with green beans puree and red bellpepper tartar. Wine: Weisser Burgunder 2001 Bürgerspital Würzburg Franken Second course; Sirloin of lamb in chanterelle crust on brown lamb stock with spaghetti Wine: D'Arenberg Shiraz 1996 Dessert: Quark dumplings filled with poppy seed paste on browned butter with plums. Wine: Mosel Riesling Auslese Milz Laurentiushof Trittenheimer Felsenkopf 1990 Mosel

Hi Behemoth I'm pretty sure you"ll find all the mentioned ingredients in one out of more than 170 delicatessen shops in Munich. Among those you'll find Chinese, Japanese, Greek, Moroccan, Vietnamese, Turkish, Korean, Thai, Italian. Spanish, Portugese,Mexican and Indian delis. The Viktualienmarkt is a green market in downtown which is open 6 days a week. You can buy there nearly all kind of fruit and vegetables, even Durian and Jackfruit. Four fishmongers offer a great variaty of fish and crustances, If it swimms they have it. More than 10 butchers are located there. Shops for game, any sort of poultry, excellent cheese and wine complete the coulinary sceene. What you definitely not get in Munich are game hens, But you can order it via internet at " Petit Rungis' ". The best delicatessen shops are "Dallmair" and "Käfer" but also the most expensive ones. The better price performance ratio offers "Galleria Kaufhof". Restaurants are of the same variaty like the delis. My favourite Thai restaurant is "Ruen Thai" (Exceptional Wine list) The Italian restaurant "La Galleria" I like best. (very good italian wines) The Restaurant "Weisses Bräuhaus" is my favourite German. (best Weissbier) Tantris, Königshof, Aquarello, and other Michelin star decorated restaurants are good but very expensive Lots of Wine shops in the city offering wines from countries they belong to. Any specific questions? don't hesitate to ask. Munich, January 2005

Check out the web page http://www.munich.de for basic informations about livestile, every day costs, markets, etc. Tell me more about your preferences and I'll help you to get settled in. Kerriar described Munich in a way I can't hardly better. Munich, January 2005

Why do people think there is nothing but sausage and beer in Bavaria. Nowhere in Germany the variaty of food and culture is like in the southern regions, especially along the Austrian border. Also Bavarians drink as nearly as much wine as beer. The majority of beerdrinkers in Germany live in " Nordrhein-Westfalen ". Even up North the consumption of beer is close to the Bavarians. Just the Oktoberfest in Munich raises the value of liters per person, but that's because millions of foreigners are in town. As sausages concern every region offers their own speciality. Up North the dish "Grünkohl mit Pinkel" is very famous. (Pinkel= a very fat sausage). "Sauerland" offers the famous "Bregenwurst". Thuringia is well known for their "Thueringer Bratwurst". Hessen, Baden-Wuerttemberg, is famous for Frankfurters and "Fleischkaese" etc., etc. The Berlin "Currywurst" is as famous as that one in Nordrhein Westfalen. So everywhere in Germany you'll find sausage eaters and beerdrinkers. I personally wouldn't miss one of the favourite Bavarian dishes "Kalbsweisswurst mit suessem Senf, Brezen und Weissbier" which is nothing but a light meal. Munich, January, 2005

Normally not, except there is a remark in the rules of competition. I participated in several cooking contests and just two required to give the rights away when winning the contest. This occurs especially in competitions where a specific manufacturer of food ingredients is the sponsor of the award. If you win a price in any other cooking contests the recipe will be published in journals or in TV-shows.

Every 1st of january the family meets around the table at our's to have lunch together. The menu contained Amuse Bouche: Cream puff filled with Foie gras ; Bonito tartar Entrance: Rabbit terrine on lambs lettuce with pumpkin seed oil vinaigrette Soup: Saffron cream soup with cinnamon croutons First course: Roasted quail breast and drumstick on celeriac-pear mash Sorbet: Lychee sorbet Second course: Loup de mer in potato crust on curry sauce with roasted cauliflowers and freshwater crayfish Third course: Deer sirloin in walnut crèpe on pommegranat sauce Dessert : Chocolate cake with pumpkin mousse and cinnamon semifreddo

It has last a little longer to answer now here we are with the English/American measurements. Cups values are approximate. Because cup is a volume measure it may be wrong to use it with chokolate bars, pumpkin cubes and ladyfingers Chocolate Cake 200 g chocolate (7,05 ounces/ 4/5 cup) 200 g butter (7,05 ounces/ 4/5 cup) 250 g powdered sugar (8,8 ounces/ 1 cup) 5 eggs 1 tbs flour Pumpkin-Mousse: 250 g Pumpkin, peeled and seeded (8,8 ounces/ 1 cup) 20 g butter (0,705 ounces/ 1 tbs) 2 tbs brown sugar 1/2 Mocca spoon grind cloves 1/2 Mocca spoon grind cilantro seeds Vanilla sugar 1/2 ts freshly grated ginger nutmeg 10 ml Irish Mist or Cognac (0,35 ounces) 200 ml whipping cream (7,05 ounces/ 4/5 cup) Cinnamon-Semifreddo: 1 cinnamon rind 70 g brown sugar (2,46 ounces/ 1/3 cup) 150 ml water (4,82 ounces/ 2/3 cup) 5 tbs rum 50 g Ladyfingers (1,6 ounces/ 1/5 cup) 2 eggs 1 egg yolk Vanilla sugar 1/2 ts cinnamon powder 200 ml whipping cream (7,05 ounces/ 4/5 cup)

Hi well, I've the same problems to convert immediately grams and milliliters into cups and tbs like you vice versa. I'll try to find out and post the recipe ingredients asap I wish you a prosperous New Year Regards from Munich Germany Heinz

Hi You are right mousse needs beaten eggwhites. The original recipe contains beaten eggwhites and gelatine, both of those I don't want to use and for me mousse means nothing but bubbled consistancy. Cream is more or less liquid IMHO. I wish you a prosperous New Year. Regards from Munich Germany Heinz

Abra -thank you for your kind words and the welcome. So I'll start with a Dessert which I offered in late November to some of our good friends. I took a class at Sissy Sonnleitner's in southern Austria(she is one of the best chefs in Austria) where this fantastic dessert was demonstrated. Chocolate Cake with Pumpkin Mousse and Cinnamon-Semifreddo: Chocolate Cake 200 g chocolate 200 g butter 250 g powdered sugar 5 eggs 1 tbs flour ingredients Melt chocolate and butter in a bowl and add sugar while stirring with a wooden spoon. (see result in the above picture) Let cool down until lukewarm. Fold in egg one at a time. At the end mix in the flour. All steps should be done with a wooden spoon Fill chocolate mix into a tart form layered with baking paper. Bake in a preheated oven at 190 ° Celsius for approx 22 Minutes. The inner part of the cake should be in slight wet condition. Turn over immediately, remove baking paper and let cool down. Let rest for 1 day. Pumpkin-Mousse: 250 g Pumpkin, peeled and seeded 20 g butter 2 tbs brown sugar 1/2 Mocca spoon grind cloves 1/2 Mocca spoon grind cilantro seeds Vanilla sugar 1/2 ts freshly grated ginger nutmeg 10 ml Irish Mist or Cognac 200 ml whipping cream Cut pumpkin into cubes and spread butter onto an aluminum foil. Place cubed pumpkin onto the foil and sprinkle all ingredients except nutmeg, Irish Mist and whipping cream. Tight up foil and bake pumpkin at 180 ° Celsius for 35 minutes. Pour Pumpkin and liquid into a pot and let evaporate the liquid on a hot plate at low heat until it's like a puree. Let cool down and strain through a sieve. Add Irish Mist and fold in whipped cream Cinnamon-Semifreddo: 1 cinnamon rind 70 g brown sugar 150 ml water 5 tbs rum 50 g Ladyfingers 2 eggs 1 egg yolk Vanilla sugar 1/2 ts cinnamon powder 200 ml whipping cream Bring sugar and water to the boil. Add cinnamon rind and let cook at low heat for 1 hour until syrupy (see picture). Pour rum. Cut ladyfingers into small cubes and wet with half of the cinnamon-rum mixture. Beat Eggs and egg yolk with the second half of the rum and cinnamon mix until foamy (see picture). Fold in wet cubed Ladyfingers. Add whipped cream thoroughly sprinkle cinnamon and pour into timbales. Let freeze for 3 to 4 hours Cut cake into small edges, spread pumpkin mousse on it and serve with cinnamon semifreddo like shown in the picture

Great project, fantastic pictures and -- une cuisinière grandiose -- I remember excellent recipes posted in cooks. Happy holidays Heinz