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BonVivant

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Everything posted by BonVivant

  1. BonVivant

    Dinner 2018

    Chilled noodle salads in parched northern Europe.
  2. BonVivant

    Dinner 2018

    Chickpea mush. Clams (Panopea generosa).
  3. I like fermented foods. A new batch of rhubarb kimchi (in photo above).
  4. BonVivant

    Dinner 2018

    Pork and beef stew, both contain beer, in Brussels.
  5. Brought back a couple of things from Chisinau. A kilo of smoked sprats costs 2 euros! For that amount of money here at home I get a small tin. I ate them all the way home. In the pub and on the train. Forgot to make a photo of the roe mixed in cream (in small dish on right). Austrian dumplings, before being drowned in maple syrup.
  6. BonVivant

    Dinner 2018

    Back in food hell after a week in the Moldovan capital. A few dinners since then. Skate. Linguine with anchovies, capers, garlic, parsley etc. SV duck legs. My new favourite kimchi. Austria meets France meets Korea.
  7. BonVivant

    Dinner 2018

    Just 2 things. Wine is made "Méthode Traditionnelle". I'm not interested in sparkling wines with just added fizz. Caviar fridges, under lock and key. Bought mine from here. I've been struggling with the heat here. Cold strawberry with ice is extremely nice after walking round in this heat. Like most eastern Europeans Moldovans are huge soup eaters. Fortunately I like soups and beetroots. Garlic rolls in the background. You will quickly notice sour cream is served with nearly everything. Moldovan version of polenta. The dent is for pouring butter over. Fried Speck, scrambled eggs, grated brined cheese, sour cream, dill-garlic in oil.
  8. Some recent lunches in Moldova where I am visiting at the moment. Where I bought the fruits. --- Cabbage. --- At Asconi winery, 37km from the capital. Sparkling wine. Grilled vegs are popular. Moldovan cabbage rolls are tiny. I thought they were delicious, just like my imaginary grand mum used to make. Rabbit stew. Yellow dome is maize meal mush. It always goes together with sour cream, grated/crumbled brined cheese, and scrambled eggs. Under a big mulberry tree. Costs 75 euro cents to get here in a cramped van. Takes almost an hour.
  9. BonVivant

    Dinner 2018

    I'm in the Moldovan capital and eating typical Moldovan food. Moldova doesn't really have much "traditional food" to call its own. They got ideas from their neighbours and former occupiers. Moldovan flatbread filled with cabbage. Cottage cheese dumplings. Pork This is a wine drinking and wine producing country. The quality of wines is quite good so far, not to mention cheap. These are wine taps in the restaurant. Red, chardonay, rosé and Traminer. A very pleasant restaurant serving typical national dishes at very reasonable prices and in a nice atmosphere. Extremely popular with locals and now the tourists are checking it out, too. As soon as I got back to my lodging... Corkscrew borrowed from the lodging's owner. It worked after several tries.
  10. BonVivant

    Dinner 2018

    "Half-cooked" is perfect on this very hot spring day.
  11. BonVivant

    Dinner 2018

    SV Octopus. Potato goulash, Tyrolean style. Chilled "smoked" salmon mi-cuit. Crunchy salad.
  12. Pentecost long weekend lunches. SV rhubarb compote. Austrian pancakes. Spicy sausage I ate with quinoa and asparagus soup. The half Bresse chicken lasted 3 meals, this is the third one.
  13. I eat around 14-17 kilos every season. A few ideas for you here (click on an image to enlarge, hit "escape" key to return to grid view and so on).
  14. BonVivant

    Dinner 2018

    Last skrei from the freezer, with mustard-butter sauce. Supposed to be "broad beans with Speck" (and cream) but I didn't have any broad beans so I improvised. Ate it with boiled potatoes. My Ascension long weekend ends with this. Small but good and lasts 3 meals because it's Bresse. Still haven't found chicken that's better than Bresse yet.
  15. Ascension long weekend here. Smoked herring and scrambled eggs. Burrata Going through charcuterie I brought back from Austria. People be like "nobody knows your age because you have no wrinkle*". I tell them "Omega-3 fatty acids!". (*Not true. I found my first 2 wrinkles last year...) This is supposed to be Labskaus, a typical northern German light meal, with mashed potatoes mixed with beetroots and herring. I prefer mine crisp-fried with onions. Austrian dumplings with eggs and Speck. I used rye flour here and made it Japanese -esque with sesame seeds in the batter and tamari-sesame oil for dipping.
  16. BonVivant

    Dinner 2018

    Austria meets Netherlands, via Japan. Just an idea I got from a Japanese dish called "unagi donburi" (eel and rice). I've got nice smoked herrings and the rest came together easily. Glaze for the smoke herring: Riesling, tamari, ketcap mannis, liquid smoke. Things that give the wheat taste: Tyrolean Speck, onions, garlic. Confit yolks make the whole thing creamy and rich.
  17. BonVivant

    Dinner 2018

    Knock knock... I have brought sparkling Riesling. ______ Sunset dinner. SV pork belly. Red things are gochujang, doenjang and crispy spicy salted radish. Not a big fan of typical white wines but am a massive fan of (German) Riesling. I was walking through the vineyards in Neef a year ago... (Look at the label in photo above.)
  18. BonVivant

    Dinner 2018

    A little love letter to spring. Japanese-esque. There's liquid smoke in the marinade and sauce.
  19. It was a long weekend. Aged Comté (3 years) and sourdough. Borage and Tyrolean Speck alongside. You almost never see spring onions in my food. Chives are as much as I can manage. You can imagine how hard it was for me in Korea. Spring onions in e.ve.ry.thing and in copious amounts. Buckwheat pancakes with Speck. Kumquat compotes (with Riesling and Aberlour/scotch, a lot!). Maple syrup satisfies my inner Canadian.
  20. BonVivant

    Dinner 2018

    Autumn has returned. But a creamy gratin is good anytime . SV lamb.
  21. BonVivant

    Dinner 2018

    ^^ Shain, try Austrian version also. Similar but in a different shape, has scrambled/torn eggs hence the name "Eiernockerln"/dumplings with eggs. This simple meal is a happy childhood memory of most Austrians. (My versions: plain, with beetroots, with crown prince pumpkin) ------------------------ It's a holiday long weekend here. SV duck legs.
  22. BonVivant

    Dinner 2018

    My fish was glad it swam 3 times today: in water, in Speck-butter and in wine.
  23. First asparagus at home. It comes from an asparagus farm in the countryside only 15 mins by bicycle from my house. Tyrolean Speck. Spring elixir number one. Korean-esque. Cod ceviche (with Korean pepper flakes) and herring. I almost never add something to my oysters but today I made an exception. Korean pepper flakes and scotch bonnet chilli paste (just my standard pulsed scotch bonnet chillies and olive oil). As you can see here, harvesting asparagus is real back-breaking work. Each and every spear is cut by hand. The machine which goes down the rows is called "asparagus spider" in German (and is also manufactured in Germany). The workers are from Poland. It's a very small farm, I saw 4 workers in the field that day. They return every year. My bike parked in front of the sorting shed/farm shop with view of the field.
  24. BonVivant

    Dinner 2018

    SV French quails.
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