Honkman

Broccoli Soup with Shrimps and Rice - broccoli gets cooked with ginger, garlic, scallions, jalapeño and soy sauce in vegetable broth. Quickly seared shrimps get added in the last minute. Served with rice

Lentil-Feta Frikadellen with Creamed Mushrooms - frikadellen are made with cooked and drained red lentils, onions, garlic, thyme, feta, egg and breadcrumbs and afterwards pan seared. Button mushrooms are sautéed and cooked with onions, white wine and heavy cream. Finished with some parsley

Spaghetti with Bean Sauce and Coffee from a recipe in essen & trinken - great recipe which really shows why we like essen & trinken so much. The ingredients might not sound like they would work together but in the end everything flows together - Saltiness from the pancetta, earthy from lima beans, coffee for some bitterness, some spiciness from black pepper, pears for some sweetness and pecorino to bring it all together with its umami. You saute some pancetta, onion, garlic and lima beans, cook it a few minutes with vegetable broth and puree it. In parallel, you caramelized a little bit of sugar, dissolve it in pear juice and cook diced pears and some butter until you can mash it into pear sauce. You grind coffee beans and black pepper corns to a medium grind. Once you have cooked the spaghetti you use some pasta water, pecorino and the coffee-pepper grind to build an emulsion, add the spaghetti, bean puree and some pear sauce. Serve topped with a little bit more pear sauce and additional pecorino

Lamb and Chickpea Stew from a Milk Street recipe - diced lamb leg is braised with carrots, chickpeas, spinach, onions, tomato paste, paprika, cumin, cardamom and cinnamon. You also braise a cut off garlic head and squeeze the braised cloves into the stew at the end. Finished with some lemon juice and cilantro and served with some yogurt

Meatloaf mixes are also surprisingly rare to buy here - they are quite good with the extra gelatin from the veal

Frikadelle with Cucumber-Kohlrabi Salad - frikadellen were made with ground beef (why can’t you buy premixed ground beef and pork in the US like you would use in Germany), seared onions, parsley, marjoram, eggs, yoghurt and mustard. The salad is thinly cut cucumber and kohlrabi with a yoghurt dressing (with milk, white wine vinegar, parsley and a hint of sugar)

Kofte with Vadouvan Cauliflower and Pomegranate Vinaigrette based on a recipe from essen & trinken - kofte are made with ground beef, onions, garlic, parsley, breadcrumbs, egg, paprika, cinnamon and cumin and pan-seared. Cauliflower is pan-seared and finished with vadouvan. The vinaigrette is a mix of olive oil, white wine vinegar, pomegranate molasses and pomegranate arils. Kofte and cauliflower were served over yoghurt (just with s&p) and topped with the vinaigrette and parsley

Chickpea Salad with Chicken and Tomatoes - chickpeas are mixed with diced, seared chicken breast and cherry tomatoes. Vinaigrette is made by mixing olive oil, lemon juice, jalapeno, parsley, onions, and cream cheese.

Shrimp and Vegetable Chowder - red bell pepper, potatoes, corn, onions, garlic, sriracha, chili powder, mustard powder and italian seasoning are cooked in chicken broth and sherry. The chowder is finished by adding shrimps, cornstarch and some milk and tomato sauce.

Keema Matar based on a Milk Street recipe - ground beef is cooked with red onions, garlic, ginger, garam masala, mashed tomatoes, tomato paste and peas. Finished with some yogurt and cilantro and served over rice and with more yogurt

Black Bean Salad with Shaved Vegetables from “Bean Book” by Steve Sando - using Santa Nero Negro Delgado beans out of Oaxaca from his Rancho Gordo company, shaved/cut/mandolined radishes, fennel, carrots, white onion and celery and a vinaigrette made with olive oil, lemon juice, garlic, mustard and oregano

Helen’s Bolognese from “Comfort” by Ottolenghi - an interesting, spicy, very good “Asian” spin on bolognese, made with ground pork, onion, garlic, carrots, celery, ginger, star anise, cinnamon stick, bay leaves, sichuan peppercorns, fennel seeds, shaoxing wine, doubanjiang, light soy sauce, scallions, cornstarch, cilantro and sesame seeds. Served over fettuccine and with quickly “marinated” cucumbers (rice vinegar, honey, sesame oil)

Beef Tomato Tajine with “Spiced” Rice - beef chuck is braised with diced tomatoes, onions, garlic, ras el hanout, cumin and cinnamon in beef broth. Finished with some apricots and cilantro. Basmati rice is cooked with cardamom pods, cinnamon stick, bay leaf, turmeric and saffron

Kimchi Jjigae from one of the “Curry Guy” books - diced pork belly, tofu, kimchi, kimchi brine, scallions, onions, light soy sauce, toasted sesame oil, gochujang and gochugaru get braised in chicken broth. Served over rice

Roasted Pork Tenderloin with Bok Choy, Curried Tomatoes, and Avocado from “The Broad Fork” - pork tenderloin is first seared then finished in the oven. While it’s resting, you cook the bok choy in the meat juices. Served with a salad of cherry tomatoes, sautéed shallots and jalapeño, ground cumin and mustards seeds, avocado, mint, parsley, lime juice, cider vinegar and light brown sugar

Baked Shrimp and Orzo with Feta and Tomatoes - Browned orzo is cooked in a pan with red bell pepper, red onion, garlic, oregano, saffron, tomato juice and vegetable broth. Once you add diced tomatoes, peas, shrimps and top it with feta you bake it in the oven. Finished with some scallions.

Vegetable Stir-Fry with Fried/Poached Egg - eggplant, zucchini, tomatoes, scallions, garlic and herbes de provence are cooked with vegetable broth, tomato paste and balsamic vinegar. Finished with some poached/fried eggs

Tuscan-Style Shrimp with Beans - made with pinto beans, shrimp, onion, rosemary, red pepper flakes, parsley and white wine

Orecchiette with Mexican Chorizo and Broccoli Rabe from “Anything’s Pastable” - broccoli rabe is first blanched, then chopped very small. You make garlic bread pangrattato by pan-roasting panko bread crumbs, fresh garlic and garlic powder. Sear and crumble mexican chorizo with garlic, lemon zest and chopped broccoli rabe, mix with orecchiette and pasta water and finish with feta and pangrattato

Grilled Asparagus and Prosciutto Salad - mixed baby greens and diced prosciutto are combined with a vinaigrette made with olive oil, red wine vinegar, garlic, dijon mustard and chives. Topped with grilled asparagus and served with grilled Italian sausages

Sour Cream and Caraway Potato Salad - red potatoes with bacon, sliced radishes, scallions and hard-cooked eggs and a dressing made with sour cream, mayonnaise, crushed caraway seeds, cider vinegar and sugar

Stuffed Peppers with Chili and Vegetables from an “essen & trinken” recipe - green bell peppers are filled with a mixture of ground beef, tomato paste, cumin, smoked paprika and tarragon. Roasted in the oven together with zucchini, cherry tomatoes, fresno chili, smashed garlic, shallots and thyme

Red Cabbage Risotto with Roasted Pork Tenderloin and Caramelized Onions from “Risotto Risotti” - pork tenderloin pan-seared and finished in the oven at 450F. Vidalia onion simply caramelized with some olive oil and salt. Risotto done with carnaroli rice, onion, red cabbage, white wine and chicken broth and finished with butter, parmesan and parsley

Chile and Tangerine Braised Lentils with Wiener Wuerstchen from “Full of Flavor” by Maria Elia - puy lentils are cooked with onions, carrots, celery, serrano chili and garlic in a mixture of vegetable broth and fresh tangerine juice. Once cooked, finished with more tangerine juice and zest, parsley and sour cream. Served with some wiener wuerstchen

Kohlrabi and Soy Sauce-Seared Tofu Salad from “Ever-Green Vietnamese” by Andrea Nguyen - very nice mix of flavors and textures. The salad had coarsely shredded kohlrabi and carrots, rehydrated black fungus mushrooms, pan-seared tofu (which was quickly marinated in soy sauce), coarsely ground, toasted sesame seeds, cilantro and mint with a vinaigrette made with fish sauce, lime juice, agave syrup, serrano chili and garlic