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About ninagluck

  • Birthday July 7

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  1. Dinner 2018 (Part 1)

    with still some savoy cabbage in the fridge I kind of transformed a very traditional dish into something else. Pasta, savoy cabbage, lots of garlic and for the crunch some toasted hazelnuts.
  2. Dinner 2018 (Part 1)

    Gabi had a little lamb!
  3. Dinner 2018 (Part 1)

    salmon stuffing for savoy cabbage: 200 g salmon, half frozen, 100 g heavy cream, very cold, 1 small egg, salt, white pepper, nutmeg. I mixed everything in my thermomix on high speed into a fine farce. blanche the cabbage, put a leave in a laddle, fill with the farce, trim the cabbage to get a neat parcel. Steam for abt 30 min.
  4. Dinner 2018 (Part 1)

    i will translate the salmon mousse tomorrow @scubadoo97
  5. Dinner 2018 (Part 1)

    @Smithy, for the sauce I followed that recipe: https://www.epicurious.com/expert-advice/the-2-ingredient-meyer-lemon-sauce-for-seafood-fish-article
  6. Dinner 2018 (Part 1)

    thank you so much @Anna N
  7. Dinner 2018 (Part 1)

    with lots of salmon trimmings in the freezer and a head of savoy cabbage in the fridge, dinner was an easy decision: a variation of the french classic "choux farci". my last meyer lemons were turned into a sauce to give this dish a fresh twist
  8. Dinner 2018 (Part 1)

    no much meat for the next 40 days ;-) salt baked celeriac in a whey sauce, celeriac crumbles, lemon peel
  9. Dinner 2018 (Part 1)

    after some struggles I found my way back and kept on cooking! weekday dinner: salsify in a buttermilk crust, sauce maltaise
  10. Dinner 2017 (Part 6)

    being back at my place after spendng Christmas with my family I could not eat meat. this is what I felt like eating: braised celery, apples, walnuts, goats cheese
  11. today I can contribute again to this thread, pulled some meat out of the freezer, it was horse. so I made some rouladen with potato mash with grainy mustard and orange braised carrots. One bottle of red wine went into the sauce
  12. Dinner 2017 (Part 6)

    this is a dish very well known in Greece but can also be eaten in the rest of the world Staka, aka greek bechamel. from sheeps milk, confit egg yolk, crispy pork cracklings.
  13. Dinner 2017 (Part 6)

    @Anna N, so simple, slice the squash in 5 mm slices, s+p, and a little mustard. cover with flour and go through eggwash mixed with freshly grated parmesan. fry until golden brown. if the squash is not soft after frying, put it for a few minutes in the oven. serve with whatever dip.
  14. Dinner 2017 (Part 6)

    this was a very nice weekday dinner: piccata from butternut squash with garlic dip
  15. Dinner 2017 (Part 6)

    having a cold is perfect to use leftovers from the fridge: flatbread with radicchio, apple, speck and some stracciatellia di burrata