Duvel
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Reconvalescence dinner #2 for DW: I picked something dear to my heart - Din Tai Fung, an eternal favorite ever since I set foot into their Xinyi branch in Taipei during my graduate studies.
The works …
Their „house appetizer“: smoked tofu, bean sprouts, vermicelli & konbu …
Cucumbers with chili oil …
Braised beef with celery, peanuts and cilantro. Basically Fuji Feipian, with a Taiwanese twist. Very good !
(Commercial) Xiao Long Bao - no 18 folds, like Din Tai Fung prescribes it, but pretty decent. Will need to scratch that itch before we have their original XLB in May at their London branch …
Sesame noodles with spicy meat topping. A version of Dan Dan Mian - it disappeared together with the rest in a fraction of the time it took to make it. Which made me happy 🤗
So - again - no complaints 🥳 DW is getting better … what else is there to ask for ?
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DW had to spend a few days im the hospital after a small procedure. You might have heard that German hospital food is not for the faint of heart …
She was released todat, so I picked her up and asked for her first recovery meal - surprisingly, she opted for “more” German food: SchniPoSa - Schnitzel, pommes frites and salad. I bought some veal and got cracking …
(Commercial) Fries from the airfryer, doused with Duvel dust - always a good option …
Salad with balsamic reduction …
And some mushroom cream sauce for good measure …
Little one breaded the Schnitzel and had some breading on the tip of his fingers, which we fried as well 🙄
The whole ensemble …
And as usual - plenty of leftovers for tomorrows Schnitzelbrötchen …
Finally, from our trip back through France we had some puddings left. Paris-Brest themed: cream, caramel, praline - what can go wrong 🤗
No complaints and we are more than happy she is back 🥳
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Beside all the cheeses served yesterday I also bought a lovely raw milk Vacherin Mont d’Or while stopping over in Besançon.
As per tradition I removed part of the upper rind, added dry white wine, grated garlic and some rosemary (thyme would have been ok as well), “closed” it again and popped it into the hot oven for about 35 min …
Glorious - instant cheese fondue, served with some cold cuts, roasted bread slices, pickles and (not traditional, but good) chutney.
No complaints 🥳
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Browsing through the treasures safely hidden in the mancave, I unearthed two of the fancier instant ramen from Japan …
Left: Kyotos Tenkaippin ramen, with a thick gelatinous chicken based soup called kotteri - my personal favorite ever since I lived there. Right: the famous black fish soup ramen from Toyama.
Tenkaippin: with four different soup packages to be added at various steps definitely a “complicated” instant noodle - but I managed 🤗
Toyama Iroha: great chewy noodles & light bodies, yet intensely flavorful soup - haven’t had that style in years.
All good - and a welcome warm up in this cold weather. No complaints 🥳
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On our way back from Spain on Tuesday we stopped at Besançon to refuel the car and pick up some cheeses, that finally made our dinner tonight…
From 12 o’clock: Roquefort, St. Maure, Le Chevrot, Langres, Rocamadour, Comte and a Petit Billie in the middle.
Pickled gherkins, olives, artichoke hearts and red beets on the side. And also some pâté to go with it …
And made some baguette - simple poolish-raised dough, then folded in some extras (from the left):
Walnut/cranberry (unfortunately not scored deeply enough), caramelized onion, dried tomato/olive & “au nature”
No complaints 🤗
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21 minutes ago, gfweb said:
I find it lasts forever in the fridge with no special care other than the wrapper it came in
That for months 👆Freezer for years …
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After some 11h drive finally back home - to a freezing cold house & empty fridge. Soo … spaghettini puttanesca !
Hits the spot every time 🤗
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That’s half a grilled tomato, topped with cheddar and emmental (utilizing the fridges bounty 🤭) …
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2% of the meat weight.
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The full Irish (in Spain, nonetheless) …
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On 1/2/2026 at 3:49 AM, weinoo said:
I think it’s quite a Japanese thing to be able to get into a tiny restaurant with the help of someone who has already been.
It it - and it is meant to create a mutual „connectednes“ (if that’s the correct word). I have been to two places like that in Japan - both tiny (lile this one - 8 seats only, maybe two seatings oer night, omakase only) - both very memorable dinners.On 12/31/2025 at 8:06 PM, MetsFan5 said:That’s absurd to me. I have to show my dining history to dine somewhere? That’s a hard pass.
You don’t. You have to know a former patron (likely a regular) who introduces you via an invite (to dine together).
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The most prized wild mushroom in Catalonia is the rovellon (lactarius deliciosus). I snatched up a batch at the market - and while they always look a bit “rotten”, be assured they do taste great …
I fried them simply with garlic & parsley as a most welcome mid-day snack.
The rest …
… went into estofat de vedella (Catalan beef stew) …
… served with buttery mashed potatoes (with tiny bit of saffron).
The family demolished the whole lot 🥳
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We are still in Spain and had some friends over. Little one opted for Japanese, so I had to improvise a bit without my pantry …
Hakushu highball (not improvised) for the cook …
Half of the table (second part was blurry)
Pickled cucumbers & pickles radish (on the right) …
Edamame …
Tuna tataki …
Karaage. Three plates of this disappeared in a flash …
Fried aubergine, marinated in mentsuyu …
Spinach tofu salad with sesame dressing …
Okonomiyaki …
Steamed shrimp with ginger & mentsuyu …
Yakisoba. Little one requested ramen, but that’s difficult for 10 people …
“At least make some marinated eggs” … ok 😎
Choya plum as dessert wine, with chocolates & fruits.
No complaints 🥳
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Leftovers from the Christmas lumch became Trinxat, a savory potato-cabbage pie from Andorra, served with various meat toppings …
Yum 🤗
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Pizza night - always a bit challenging without “my” oven setup, but I macgyvered it …
Llonganissa (the Catalan equivalent of salami) & mushroom with cheese-stuffed crust …
Jamom iberico, aragula and shaved Grana Padano ..
Butifarra (a raw Catalan sausage), olives & red onions …
Encore (leftovers from the three pies before) …
No complaints 🥳
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Today in the supermarket … 13€ 😎
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Making dinner with little one …
We wanted to try the „viral“ minced meat Döner, that has been flooding short video platforms in the last months. Essentially, you are mixing minced meat with yoghurt, grated alliums and spices and spreading it out very thinly between two sheets of baking paper, before rolling it up and roasting the roll(s) in a hot oven.
Little one decided to serve the meat in the Iskender Kebab style, so I made some fresh flat breads for that purpose …
All topped with a tomato-butter sauce and thick yoghurt …
Served with the roasted pepper & tomatoes and some chili flakes for good measure.
Little one and me were quite pleased, as was the rest of the family, including mit parents-in-laws 🤗
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Being in Spain at the moment you can’t find a shop they don’t have it on offer. And for a good reason - sweet, orange-y, with cinnamon & vanilla: it tastes like Christmas. I do like it with some ice cold (lactose free, because it’s sweeter) milk. So good 🤗
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Lunch on Christmas day in Catalunya is Escudell i carn d’olla (or soup and meat from the pot). Tradition in my wifes family dictates that every family of the 5 siblings of her parents takes over one festive day, and my parents-in-law have the first Christmas day. So I make soup …
The escudella is a two day affair. You boil pigs ears, snouts, skin, beef short rib …
Chicken carcasses …
Salt bones, beef bones, ham bones …
in a gigantic pot outside the house. Two days. The result equals a great ramen stock - salty, umami, a lot of body: it gels once it cools just a timy bit …
Veggies …
Once the stock is ready, potatoes, cabbage, blood sausage and regular sausages are boiled in it …
After that, the pilota - a giant meatball, heavily spiced with garlic and parsley and star of the show - is gently poached.
Meanwhile the guests arrive and start with pica pica. I prepared everything, but was too busy to take a picture of the prepared table. It is traditionally enjoyed with red vermouth or beer …
Just before service, large pasta shells called galets (“cookies”) stuffed with meat are boiled and the soup is served with them as first course.
Wines …
Everyone happily slurping away …
Second course is a sampler of all the meats, cabbage and potatoes from the pot, served with olive oil and salt.
Third course is almost irrelevant, but consists of chicken poached in its own juices together with sweet wine-macerated dried fruits (plums, raisins) and nuts …
… followed by a fourth course of stewed apples with savory minced meat filling).
The dinner concludes with turrons (assorted sweets probably unchanged since the middle ages), cava (sparkling wine) and brandy. And some whisly for me 🤗
And the kids citing traditional Christmas poems and collecting money from everyone. Little one did well …
Total duration was about 5 hours. Definitely no complaints …
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Christmas in Catalunya … starts on the 25th. So, tonight just some friends over for pica pica.
First a dirty martini for the cook …
I prepared truita de patates …
Some coca (flatbread) with roasted onions, peppers and aubergines, topped with sardines. And one with beixamel, goat cheese, honey, sopprasata and pine nuts …
Some giant prawns with garlic & parsley …
Cold cuts …
And the usual suspects: crisps, olives, pickles, octopus, croquettes and strangely some freshly baked German rye bread …
Nice new discovery:
A relaxed evening before the big show tomorrow 😎
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7 hours ago, rotuts said:
that chicken was wrapped in burlap ?
@ 30.20 euro's a kilo ? for the burlap ?
hope to see pics of that roasted . please
I didn’t buy it - for the same price I can get two Bresse rabbits … you know, I am a price buyer 😎-
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With a round of Reblochon from our journey yesterday I opted forTartiflette for dinner …
Potatoes, onion, ham, (Catalan) white wine & crème fraîche, all topped with Reblochon - and baked until golden 🤗
Enjoyed with said white wine. Very good and very filling …
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After a leisurely 11h drive, with brief stops in Bourg-en-Bresse …
… and Avignon …
… we arrived in the small village north of Barcelona that my parents-in-law call home - still in daylight. As usual, noone expected us, so we had to live from the fridge (which luckily contained cold beer) …
We brought fresh goat cheese, Rocamadour and St. Maure from Avignon …
Embotits (or cold cuts) from the fridge …
… and pickles.
Wine & brandy and a pleasant night sleep, too 🙏
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5 hours ago, JoNorvelleWalker said:
It actually might be good.
May if you add some tuna …-
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Dinner 2026
in Cooking
Posted · Edited by Duvel (log)
Kind of … salt with spices. My version can be found here 🙏