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BonVivant

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    Age is of no importance unless you are a cheese... (!)

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  1. BonVivant

    Lunch 2021

    Forgot this one last time Chestnut-boletus spread Hokkaido scallops poached in Franconi an Sylvaner, on top of squash puree, Sicilian pistaschios and home-made salsa machita. Made flans with the rest of the squash puree. New batch of salsa machita. Can't make it back to Me-hi-co for the coming whale watching season but I have enough chillies till my return. It's a common species of crab around these parts.
  2. BonVivant

    Dinner 2021

    Last meal from the holidays. I like "dry January". What a marvellous idea. I shall start with dry Malbec. Steamed skate wings Teochew-style (salted plums in brine, mustard greens, tomatoes etc)
  3. BonVivant

    Lunch 2021

    Leftover cream-mushroom sauce from another meal: Crispy tempeh with Lao Gan Ma Past new years abroad:
  4. BonVivant

    Lunch 2021

    Several recent lunches: I blew it all. I wanted to, but someone put something else in the fridge.
  5. BonVivant

    Dinner 2021

    A few things for broth fondue/hot pot: fresh roe, various home-made dumplings and vegetables. Ingredients for one of the dumplings: North Sea shrimps, roasted prawn roe, pork mince, ginger, garlic etc.
  6. BonVivant

    Lunch 2020

    First time making it. Before the icing sugar It's a boozy Stollen. All the steeped figs went it it. And the scotch went in the hot cholate
  7. BonVivant

    Dinner 2020

    1998 or '99 was the last time I remember being home in Dec-Jan. Cheese and bread make it bearable. Didn't use the Brebis. A year ago in Sicily
  8. BonVivant

    Lunch 2020

    Squash soup with Pumpernickel and Speck. Pureed kale stems and kelp. Pumpernickel and smoked sprats. SV lamb's liver With fried onions, apple slices and Speck.
  9. BonVivant

    Dinner 2020

    Steamed soft tofu Pork rinds and smoked tofu This day in 2009. Crossing the notorious Drake Passage in a few hours time.
  10. BonVivant

    Dinner 2020

    I don't know the exact amounts... Puree haddock flesh with eggs and some potato starch (which helps hold the shape). You can also add onions, garlic, herbs, spices et to the fish paste. Form balls and boil until they float to surface.
  11. BonVivant

    Lunch 2020

    Noodles and prawn roe Greek pistachios Squash dumplings again. Warm poppy seed-honey-clarified butter sauce.
  12. BonVivant

    Dinner 2020

    1 kilo of fresh roe Ready to go in the water bath With haddock balls and shiitake Beer
  13. BonVivant

    Lunch 2020

    Linguine with garlic crumbs and smoked sprats How Austrians use up leftover dumplings: Slice and fry in (Speck) fat. Popular additions are (scrambled) eggs, Speck, mushrooms etc. The rest of the dumplings @Dejah, (Turk's) turban squash: middle one, orange top. Btw, I used the whole squash for all the pancakes.
  14. BonVivant

    Dinner 2020

    1 squash, 2 colours, 2 ways. Mushrooms and kale cooked in cream. Crispy fried Speck. Dumplings: pureed cooked squash, eggs, lots of bread crumbs and some potato starch. The rest, minus the 6 for this meal. The colour green comes from the skin and flesh close to it. Sweeter than the orange ones. Squash I used: first one from right (green with ribs).
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