Duvel

Rabbit or hare ? With innards ?

Both !

Lagavulin is nice, but I am very Japanese-centered ... During the first Covid wave I build a „mancave“ in the cellar and stocked up. I recommend Hakushu 12 ...

Sure, but ... Karashi - Japanese mustard - is equally sinus-clearing as wasabi ! The most popular Japanese sausage is called Schauessen (German heritage): it is small, but very savory and has a crunchy texture. Japanese go crazy over it ... Schauessen, karashi & Asahi beer 🤞

It is regular futomaki, so a big roll made from one piece of nori and rolled around a generous filling. The difference is that futomaki is usually sliced up, while ehō-maki is eaten as a whole (there are some connotation on that in Osaka, but I won’t get into details here). And the ehō-maki should be eaten while facing in a certain direction and in silence. So, nori, sushi rice and some filling - I used dashi-tamago (and omelette flavored with fishstock and sugar), avocado and smoked salmon. I also added pickled daikon for crunch. Roll up (kids can help) and enjoy ...

While mentally working on the rabbit cook-off, I am of course observing important festivities ... such as Setsubun ! 鬼は外! 福は内, everyone ! Traditionally eaten are ehō-maki, large maki sushi, consumed while looking into this year’s auspicious direction (south south west). Augmented by Asahi, Gyoza (Ajinomoto), copious amounts of sake and one of the best movie of all times, Tonari no Totoro ...

I cleaned out the fridge: broccoli soup with Philadelphia cheese, chopped up leftovers of some confused flatbread and browned cubed Leberkäse to sprinkle in ...

Here, the rabbit you purchase contain the liver, kidneys and heart (plus the lungs, for which I haven’t found any application yet). The liver is fantastic: very sweet, no metallic (iron) aftertaste ... and it is huge, compared to the size of the animal. One of the perks in the upcoming days will be to have 2-3 livers to eat ...

Rest in peace, Suzi ...

I am looking very much forward to this ... and coincidentally, my favoured supermarket has rabbit on offer this week 🤗 My sister used to have pet rabbits as a kid, so neither her nor my mom eat rabbit. Thus I had my first taste of rabbit in my late twenties on my first visit to a certain small village in northern Spain. Rabbit is a priced food in Catalonia, where my wife hails from. Naturally now, we have it far more often than the average German household. Recent exploits cover spit-roasted rabbit ... Rabbit liver yakitori (right side) ... Flash-fried liver on toast ... ... and Catalan style, with garlic and wild mushrooms. Not to bore you, I will check out some other dishes to try this week !

Thanks ! I aimed for a pizza bianca, but olive oil got in the way 😉

Sure, my apologies. I’ve linked a good English version in my post above. Feel free to send me a PM if you have any questions ... Edit: there are a couple of videos of Gabriele Bonci floating around where he demonstrates how to gently handle the proofed dough. They are worthwhile to seek out, even just for watching how careful he treats the dough not to deflate it.

Sunday night is “pizza / focaccia / flatbread” & movie night ... Dough based on Bonci’s recipe, half covered with crushed tomatoes and mozzarella di buffala, other half with olive oil, sea salt and some rosemary. Served with some salami spianata romana and some coppa, and a fruity Primitivo. All while enjoying “Christopher Robin” 🤗

Now, I am neither quarantined nor do I hate mushrooms or cauliflower, but I’d be happy to get your chicken parmesan with the pasta any time !

Nope. YMMV.

What Bonci is selling is pizza al taglio, with myriads of options. As one of them always have a pizza bianca, sometimes topped with rosemary and you can get it with fillings like Mortadella ... I would contest this statement.

Tonight Green Chicken Curry with the green curry paste recipe from Kasma Loha-Unchits It rains fishes ... Had to use coriander stems, as I couldn’t find it with roots attached, even at my preferred asia market in Heidelberg. Upped the amount, and toned down the heat for the little one. Served with Jasmine rice, shrimp crackers, some pork sate to make a meal ... And a passion fruit Old Fashioned, enjoyed in the final steps of preparation and finished after dinner 🤗 Glutinous rice boiled in coconut milk, served cold with mango sorbet to finish ...

I do like Antico Forno Roscioli al lot, but for Pizza Bianca I am definitely more of a Bonci guy ... though if “fluffy” isn’t for you I understand your liking for the Roscioli variety.

Rest assured, unless you crank the central heating up to max you wouldn’t get that in Germany either ...

As does a Catalan wife, insisting on an average room temperature of 25 oC (77 oF)...

Ciabatta with sweet mustard, Leberkäse, quick-pickled red cabbage, pickles & crispy fried onions ...

Wow ... my next weekend project !

Greek Gyros (marinated pork neck), with homemade pita bread, zaziki & salad. I usually prepare Gyros on the rotisserie, but it was raining so heavily at just about 0 oC, that I decided to put the skewer in the oven and rotate every 10 min a bit manually. Worked pretty well ... The waiting period was shortened by perusing Ouzo generously ... Sliced & ready to eat ... Pita, brushed with olive oil and recrisped ... Pita Gyros with quick-pickled red cabbage, raw onions & zaziki ... Lastly, the full approval from the little one ensures this dish being featured again in our regular rotation 😉

Himmel un Ääd - fried white sausage & blood sausage, on potato purée & apple sauce, topped with fried onions. I can really recommend the canteen at my home office 😉

Fold ...