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About ninagluck

  • Birthday July 7

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  1. Dinner 2017 (Part 6)

    I melted the duck fat, put it in a shallow baking pan and cold smoked it 3 x 10h
  2. Dinner 2017 (Part 6)

    on the weekend I cooked with some friends a "welcome fall" dinner amuse: scrambled egg, porcini, "belper knolle" miso cured egg yolk, nettle Terrine with porcini, quail, black walnuts, raspberry vinegar pearls, breadsticks Bitter Greens, butter sauce, finger limes reduced red cabbage juice, red cabbage kimchi, jicama Carp Quenelles.yellow beet mash, horsradishfoam, salty fingers Beer and sea buckthorn shot the duck: confit of leg in smoked duck fat, breast, chestnut dumplings, cranberries, jus Mille Feuile, filled with a dark chocolate ganache with williams pear schnaps, pear in a saffron/vanilla syrup, sorbet from pear cider, pear gel, sweet capers
  3. Dinner 2017 (Part 6)

    working in the garden does not give much time for cooking, so I made a roasted cauliflower (it was not that big) with whipped sheeps cheese cream
  4. Dinner 2017 (Part 6)

    I was in Hungary today, the farmers market there offered me the meals for the weekend. parasol mushsooms on toasted bread tonight
  5. Dinner 2017 (Part 6)

    not appealing at all, but delicious! this bread sauce with lots of horseradish is usually served in Vienna with boiled beef (called Semmelkren) . While my trip to Slovenia I had it served with their traditional sausages which was new to me. so I bought sausages there and cooked it tonight back home, still like it.
  6. small pears in a saffron/vanilla syrup for an upcoming dessert
  7. I bought this at the farmers market, no idea what they are, I learned chinese dates, however I put half of it into vodka and the other half into a vinegar brine.
  8. Dinner 2017 (Part 6)

    at the farmers market I found radicchio with a bitter taste, I fried it with lots of garlic and used it as a filling for pasta. Paired it with pears and crispy speck. Fall is here!
  9. Dinner 2017 (Part 6)

    I have been travelling and eating out much in the last couple of weeks. I went to Slowenias beautiful capital Ljublijana just for the food market, which was amazing. However, being now back to Vienna and summer is gone, I will cook again. Vienna is the capital od breading and deep frying everything, so did I with some beautiful porcini.
  10. I can contribute again, pulled out a striploin fromthe freezer, triple cooked fries and a bearnaise
  11. Dinner 2017 (Part 6)

    I did not cook much lately due to tropical temperatures, the rain came last night and I really enjoyed cooking tonight. black cod with fennel and a boullabaisse sauce
  12. Melting lardo

    I ment to kind of "pre melt" it between 2 silpats and put it then onto the crostini
  13. Melting lardo

    put it between two silpats
  14. new batch of Harissa, I keep it dry and mix it with more oil when needed
  15. Dinner 2017 (Part 6)

    from my last batch of chanterelles I made some terrines, small portions which freeze well. my lemon cucumber in the garden had 1! fruit, not much to do with that. so I served it with the terrine and some apricot chutney