ninagluck
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Posts posted by ninagluck
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Having visitors and taking them around, there was not much chance for cooking lately. Being on my own again I went to the farmers market today and found some beautiful porcini. So tonights dinner: porcini nage with semolina dumplings and semi dried tomatoes from my garden
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I received a basket of wood mushrooms from a friend. I have many traditional recepies but I wanted to try something else. This is the outcome; potatoe gnocchi, wood mushrooms, apricots, chicken jus, fried verbena
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It is still chilly over here, a soup always helps. with fregula sarda, prawns, squid and lemon
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after some hot days we are below 20° and I took the chance to prepare a decent meal: beef short ribs, carrot mash with mustard, red wine jus, horseradish
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@Shelby, it has to be more cold than beautiful 😉
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beef tataki on a very hot day! Don't remember that we had 30+ in June
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there is not much which is more simple: baked feta with lavender, thyme and honey.
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@Kerry Beal, I wore 2 pair of gloves and still good coloured fingers
@JoNorvelleWalker, these ones I also make, but they are with skin on and more spices in the syrup
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4 minutes ago, Shelby said:
Tell us more
you have to have green walnuts which are still very soft. Cut all the green outside off until you have this white, soft nut. Put it immediately into water with some lemon juice, otherwise they turn brown. Cook a syrup with abt 500 ml water, 150 g sugar, juice of 2 lemons, 1vanilla bean. Cook for abt 10 min, put the nuts into the liquid, cook until soft (abt 10 min) fill into prepared jars, wait 6 month ;-)
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@Shelby, thank you so much!
the stuffing is: potatoes cooked with the scooped out turnips, tarragon, blended with cream, so easy and delicios
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who knows white nuts? I made them this year and hope the work pays off!
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issues around kept me away from posting and cooking elaborate food let's look forward! stuffed turnips
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@ElsieD, when they are still fresh, I turn them into a pesto. For this dish, I just used the greens, garlic, evo and salt. I do like the fresh taste
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I have a new toy in my kitchen, my greenstar juicer was used today to make carrot juice, reduce it, mix it with butter and poached a piece if cod. served with carrot greens and some buddah lemons
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@Anna N, I am sure if you check the net, you find a link to the movie. I used the fabric as shown there; doesn't it look if I would know what I am doing? ;-)
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after I watched the movie "cook up a storm", I had to buy a clay pot and cook that 3 cup chicken
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meatless monday today: baked beets with creme fraiche, dill and bottarga
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@Duvel, the dough: 1 kg all purpose flour, 4 eggs, 20g salt, 10g sugar, 100 g lard, 400 g milk, 20g fresh yeast. warm the milk and dissolve the yeast. mix the rest together and let it rise until doubled.
spread: 500g pork cracklings, s+p, grind or mince the cracklings with salt and pepper.
roll out the dough, spread the crackling on top and fold as for brioche. let it rest in the fridge, roll and fold 3 times. cut in rectangles, brush with eggwash, sprinkle with salt and bake at 180°C for abt 30 min.
Around here they are called "Pogaca"
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I baked today an old, traditional savory treat. the making is similar to a brioche, but instead of butter you use minced pork crackling. Wonderful with a glass of wine
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who doesn't like falafel? This is the luxurious version of it: pistaccio falafel, served with greek yoghurt
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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.
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Gabi had a little lamb!
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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.
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i will translate the salmon mousse tomorrow @scubadoo97
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What do you do when you can't stand the heat but can't get out of the kitchen?
in Food Traditions & Culture
Posted
no AC in Vienna, my contribution to this thread: "vitello tonnato", using veal tongue, store bought. Leftover tuna sauce can be used on tomatoes making tomato tonnato 😉