Pille
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Member Pille's blog has a post about Spring 2012 recommendations for Tallinn here. I trust her judgment
Oh, thank you, Heidi
(And apologies for being such a bad eG user this year - I've just given birth to our third baby - and my oldest is just 3 y 9 m, so I'm being kept very busy) -
Oxtail Daube. Courtesy of Paula Wolfert and Recipe Gullet. If I were ever in one of those "Last Meal" situations, this just might be the one.
Bookmarking this recipe right no, to use with my next lot of oxtail. But here's another wonderful oxtail dish, oxtail ragout with celeriac mash. Highly recommended!
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We made a croquembouche for the New Year's Eve - pate choux recipe from Dorie Greenspan's "Around my French table", pastry cream filling and spun sugar "strips" holding the whole thing together.
Quite a showstopper and really yummy!
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David's strawberry and sour cream ice cream has been a staple summer ice cream since 2008. Love it!!!!
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It's an excellent book - just like all other books by Clauda Roden!!
I've made the lentil and rice soup with fried onions (makhlouta) from the Lebanese chapter:
It was over a year ago, but I remember how surprised I was that something with so few and humble ingredients would taste as delicious!
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He had a great meal @ Maison Pic last August, that is, a year ago
Here is a little photo review, though some of our impressions may be a little faded by now.Upon arrival we had some nibbles in the courtyard, while our room was being prepared. From left to right: tomato & lemon macaroon, basil & ricotta sphere, peanut marshmallow, foie gras & apple:
Nut bowls:
My lunch and dinner companions - we were travelling with our 7-month old daughter
After settling into our room, we went for lunch at Maison Pic's bistrot, Bistrot Le 7:
Le tarte fine croustillante de saumon salma, légumes croquants aux aromates (for me):
Les tomates de variétés anciennes, crémeux de mozzarella di bufala (for him):
Le poitrine de veau, confite aux aromates, etuvée fondante de fenouils et poivrons rouges (for me):
(for him):
Amuse bouche:
Le fraisier version 2009; biscuit pistache, sorbet basilic (for me):
Fromage (for him):
I cannot remember the cost of lunch, but it was all excellent and flavoursome, so we didn't really care
Three generations of chefs:
Dinner much later that night. We had the "news menu" (it was all part of the overnight package deal). Sorry for the quality of the photos - there wasn't any natural light and you can really see the difference between photos taken during the lunch and dinner.
Veal sweetbread:
Foie gras
Lobster tail in a spicy broth:
Excellent fish dish with cucumber:
Rinse-bouche: coffee granita with limoncello foam:
A very pretty dessert with raspberry sorbet:
Mignardises:
Cheese:
Overall the food was very tasty. We appreciated that Anne-Sophie Pic came to personally greet us and speak about the difficulties of travelling and dining out with a baby
She had seen our little daughter, sleeping at the Reception (we asked about being allowed in with the baby and they assured us it's fine and that they're happy to babysit the baby during our meal. Very thoughtful). However, when looking at the visual side of the meal, it was all quite pared down and beige-brown. We had another 3-star meal during our trip (@ Regis Marcon), which was visually much more entertaining and impressive (our only other comparison is with lunch @ El Bulli in 2008). The only 'eye candy' was the dessert.
The breakfast was also excellent:
Would happily go and stay and lunch and dine there again, any day
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Sorry, Elfin, never spotted this thread of yours - otherwise I could have recommended some places in Estonia.
Where did you go and what did you have? It would be great to hear more!!
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We will be in Basel next week, and would appreciate any updated recommendations re: coffee shops and nice restaurants - what's hot and what's not just now?
We'll continue upwards through Alsace region towards Köln/Bonn eventually, but will be spending two days in Basel in the middle of next week. Printing out all the thread above - joshlh's comments seem especially helpful - but any other tips would be appreciated, too.
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Some of the recent desserts in Nami-Nami kitchen:
Tarte aux Myrtilles aka French Blueberry/Bilberry Tart:
Strawberries with Amaretto cream and crushed meringues:
Strawberries with Elderflower Zabaglione:
Strawberries in Cointreau syrup:
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I'm happy to see Alinka back as well
As we've got a small baby at home, the food has become less tricky, with more focus on light and quick dishes. Last night it was root vegetable soup with mustardy meatballs, followed by a slice of Tarte aux Myrtilles (or French Bilberry Tart)
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I´m heading to Tallinn in 2 weeks. Would love to hear any up to date tips and recommendations! For all categories: coffee/pastry places, lunch recommendations, places for drinks/cocktails, simple fare, fancy dining, and anything in between.
Me and a fellow eGulleter will be there for a week, so we have a lot of eating to do...
Well, Chufi has been to Tallinn and wrote a whole thread about it here on eGullet
(PS It was great meeting her and Verjuice!)I've just posted a list of recommendations for this summer's eating in Tallinn - in case anyone's interested, then it can be found here on my blog.
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Nice colors, SobaAddict!
Dinner last night - warm gingered carrot salad with feta cheese:
Tonight I settled for a light salad of cottage cheese, tomatoes, cucumbers and basil leaves, with some freshly baked rosemary bread on the side.
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Buckwheat and Tuna Salad for dinner, followed by some rhubarb fruit soup.
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Cathrine, you just made me very "homesick", if I can say so. I lived in Edinburgh for 7 years (have now been back to Estonia for 2,5 years). Hanedan opened during my last year in Scotland, and I was a frequent visitor there (living in Marchmont, it was close by). I've been back to Edinburgh twice since then, and have never failed to visit Hanedan
I wrote about it on my blog back in 2006, too. Glad to hear it's still thriving!!!
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I made the Belgian Chicken Soup/Stew - Waterzooi - for dinner yesterday, and there were plenty of leftovers for today. I used Julia Child's recipe as a basis, but adapted it quite a bit. Very delighted with the final result and will definitely cook it again!
For pud yesterday - a coconut and rhubarb tart; today - rhubarb fruit soup with whipped cream. Mmmm...
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If you're looking for a vegetarian borscht, then I can highly recommend this borscht recipe.
It's delicious, trust me
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Great step-by-step pictures, chrisamirault!!
We ate osso buco at friends' house just a fortnight ago, but it's been a while since I made it myself. The recipe was this one, which itself was a combination of various sources. Rather tempted to make it again now
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Dinner last night started off with some salty-spicy tiger prawns a la Jamie Oliver, followed by a simple ragout/stew of chicken hearts:
Eating out tonight and hosting a dinner for two visiting eGulleteers tomorrow night
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Creamy Fish Soup using trout and cream cheese and dill:
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I've been having pretty much the same thing for breakfast for over a week now - a bowl of yogurt with home-made crispy granola flavoured with malt extract (recipe here). The malt extract makes all the difference, so this is my granola recipe de jour at the moment
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Hope nobody minds if I update this old thread.
I've had oxtail twice during the last few weeks. First time slowly braised at home with root vegetables and dark beer (full report, more photos and recipe here):
.Then again last weekend at friends' place, who cooked oxtail in a Dutch oven with mushrooms, wine, carrots etc - again, extremely delicious.
Oxtail is such a cheap and flavorsome cut, so we're totally in love with it at the moment, and looking forward to trying it in many more dishes.
Has anybody come across really tasty recipes recently?
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Isomer - that lemon tart is sooooo tempting (as are lots of other desserts!). I've been baking and making desserts as before, even if I haven't had a chance to share them here on the eG as frequently. Here are some of the recent items, together with links to the recipes:
Combining the dessert course and the after dinner mints resulted in a lovely After Eight Mints Chocolate Mousse
Had a bunch of egg whites over, but didn't feel like making meringues or pavlova or macaroons, so I made a moist and dense Egg White Sponge Cake instead:
And as we've got lots of cloudberries in the fridge, I used some the other day for this really simple dessert of cloudberries and whipped cream
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I had a fantastic meal there in April this year, and have just sent a booking request in again. Who knows, maybe I'll get lucky twice in a row (just like I was unlucky twice before that)
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Not as fancy as the candy apple above, but I use dried & powdered lingonberries, blueberries, sea-buckthorn berries, apples etc to give flavour to my breakfast yogurt or oatmeal. A spoonful is usually enough to lift the dish..
Oxtails
in Cooking
Posted
Thank you, Franci! That terrine looks intriguing - we make "sült" or jellied meat with pork legs and hocks etc, but I can see that oxtail would work brilliantly as well!