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Duvel

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    Weinheim, Germany

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  1. Duvel

    Dinner 2020

    The pumpkin (and onion) was roasted as the base of the soup, the pear accentuated the sweetness nicely. I added some creme fraiche to get a bit of acidity and the blood sausage for umami. All in all a good combination. It went into my “keep” file 😉
  2. Duvel

    Dinner 2020

    Getting very chilly in this part of Germany - hot soup to the rescue: pumpkin & pear cream soup with fried blood sausage slices ...
  3. And I could have sworn it would have been Chicken Cacciatore ...
  4. I am watching you (and the topic) closely ... 😜
  5. Duvel

    Dinner 2020

    Yes, easily ... Especially in the weeks leading to Christmas. These specific legs were purchased fresh, at a reasonable price of about 25 €/kg. Goose breasts are available as well, but I find the legs so much more rewarding ...
  6. Duvel

    Dinner 2020

    Today is St. Martin‘s day - and tradition dictates roasted goose in the spirit of this occasion. So, after a short walk with a selfmade lantern (as a Corona-forced substitute for the more traditional bonfire) we came home to this: Goose legs (after 12h @ 80oC, spiced with juniper, quattre epice and thyme) ... Roasted at 220oC for 25 min ... Red cabbage, made from scratch using copious amounts of goose fat, apple, onion, cinnamon and clove ... Knödel „halb & halb“, a commercial product.
  7. Duvel

    Dinner 2020

    I’d pick holiday in Spain anytime over Germany (at least as long as my Catalan wife is reading my posts) 😜
  8. Duvel

    Dinner 2020

    There are a very few leftovers, but more importantly more than one litre of intensively flavoured stock. I am so looking forward to this ...
  9. Duvel

    Dinner 2020

    As one does ... Care to share some details on the quail ?
  10. Duvel

    Dinner 2020

    We did a cycling tour through the vineyards surrounding our hometown. November brought cold weather and great autumn foliage, but our 6 year old did not appreciate his parents dragging him out for a two hour bike ride in the misty weather ... Coming back home I felt I had to make it up to him and improvised a hot pot ... luckily we had some items at hand. Got this shichimi togarashi with yuzu peel from a dear Japanese friend. It is so aromatic ... Asahi - good to have stock ! Getting ready ..
  11. Duvel

    Dinner 2020

    Beautiful ... If it freezes at night, they’ll be perfect !
  12. Duvel

    Dinner 2020

    Traditionally, pork is used. In some areas of Greece and especially in Turkey, veal or lamb is used. The ground mixed meat variety seems to be a American-Greek speciality ...
  13. That would have been my suggestion as well ... and if you want to go in the nutty direction, stir in some sesame paste (or peanut butter, if sesame is not available). A bit of vinegar to balance and some fried shallots for atone and you’ll have a great nutty & chilli-laden condiment ...
  14. It depends a bit on what you want the flavour for. I do use the syrup of Amarena cherries for flavouring a lot of things (but I do go through a lot of cherries for my Old Fashioneds) ...
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