ninagluck

Orange risotto with green asparagus

awsome job you are doing here! thnx from Vienna

well, depending on the humidity where you dry the piece. I wrap mine in muslin and spray he muslin with water. I don't put old on bresaola. Wash the piece with a redwine/salt mixture, that gives a nice taste.

hallo, this piece is perfect for a Coppa. as you said, it is from the neck and due to its fat content it is also used for making sausages. ninagluck

Can't wait to get my copy. I plan to do various sausages in March and hope to find some new recipes in there.

thnx for your suggestions, but salad will be a part of the cold starter (which i did not mention) I am doing a 7 course dinner. being in vienna, we don' really have strawberry season ;-) but I like the idea of the creme fraiche mousse with matcha powder, maybe with some dried fruits and a savory shortbread?

main will be a saddle of moose, porcini-gnocchi, safron pear dessert: chocolat tart, curry-ice cream, caramelized pineapple, coconut tuile, pineapple air I am seeking for somethig in between, any ideas? maybe somethig with cheese in various textures? thnx!

Beens, how did you make your pumpkin puree? mine is as smooth after defrosting as before

I just recently did a pumpkin 6 course menue, using lots of puree. e.g. ginger/pumpkin ice cream, risotto with pumpkin. ravioli with pumpkin filling, puree with salt lemons served with chorizo and scallops. pumpkin tuiles............lots of things to do with leftovers ;-)

I am wondering if there is a cookbook about non sweet Macarons?

Being Austrian, I guess I can comment on that subject. the way it is done here and always served with wiener schnitzel is following: boil waxy potatoes (fingerlings work great), peel them while they are hot. put some hot beef broth over it, add some applevinegar, red onions, sugar, salt and pepper. let it stand, as the hot potatoes absorb the liquid. after it has cooled down, taste and adjust the seasoning (it takes alot of salt) put some sunflowerl oil over it just before serving. (if you put in the oil before, the potatoes won't absorb the broth and the vinegar) instead of the sunflower oil, one can also use pumpkinseed oil. that's traditional potatoe salad over her. if you add speck, it turns into a completly different dish!

I also love the book. Try the strawberry ketchup. Everybody around me loves it.

I love this recipe from jamie! http://www.foodnetwork.com/recipes/jamie-oliver/grilled-butterflied-monkfish-with-a-sweet-runner-bean-stew-recipe/index.html

take invertsugar instead of the granulated, that gives a smoother texturee

mike, I don't know how to upload, but I could send you a copy and maybe you could?

In one of our provinces we have a special version of cucumber salad, give it a try! peel them, grate them, salt them, put them in a coladner and let them drain for an hour. then mix it with some fresh garlic, fresh ground pepper, some sugar, a tablespoon of nice applevinegar, some sour cream and, the most important thing: pumpkin seed oil

why not go for a cucumber sorbet? http://www.greatbritishchefs.com/recipes/pimms-jelly-recipe-cucumber-sorbet

from the foodpairing side I did following: scallops with a vanilla/brandy sauce and young spinach

Rico, if you use pasteurized milk, you should add Calziumchlorid, otherwise the curds will not form. check out this side: http://www.cheesemaking.com/ I found it very helpful. br ninagluck

if you are a sweet addict I would recommend following: http://www.amazon.com/Austrian-Desserts-Pastries-Classic-Recipes/dp/B009WGR9B6/ref=sr_1_1?s=books&ie=UTF8&qid=1372255935&sr=1-1&keywords=austrian

I am really proud to show following: beefstock

lizard, send me your e-mail adress and i forward it to you!

you won't regret it and serve it with the apricotchutney as he suggests, perfect combination.

Denadar, I did the mushroomparfait and did not follow the instructions, just used the thyme that was around. turned out amazing

anybody, feel free to contact me! Darienne has sent it to me and I will pass it on!