Duvel
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Posts posted by Duvel
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47 minutes ago, AlaMoi said:
why is me thinking a clay Romer-Topf excels at this task?
Because the term “heat capacity” is not an easy concept ? -
“Himmel un Ääd” (heaven & earth), made with a great boudin noir from Strasbourg, buttery potato purée and my mothers apple sauce (curtesy of our freezer) ... comfort food at its best 🤗
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Veggies with Chorizo ...
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After a Sunday full of chores and little house repairs I felt too lazy to cook - which happens very seldom, as chopping things up relaxes me after a busy day.
Thankfully, I had some frozen puff pastry in the freezer and a few no-cook ingredients at hand. 5 min prep yielded an asparagus & goat cheese tarte with bacon... It was consumed even faster.
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Grilled Thüringer sausage, quick pasta salad and a beer ... a fitting end to the first warm day of spring.
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While the rest of the family enjoy their pancakes with fresh berries and honey, I much prefer a salty option, which came today in the form of an egg-topped pancake-wich ...
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On 3/25/2020 at 12:41 PM, Anna N said:
Schwäbische Rühreier
Nice idea ... thanks for the reminder of something almost forgotten 🤗-
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An imported Cote du Boeuf from Strasbourg, before they locked Alsacia down ... I didn’t feel like SV today, so I cooked it conventionally 😱
Note to self: have to buy a nice wooden copping board for better tableside presentation.
Served with (commercial) potato croquettes and mushroom cream sauce.
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Normally, Sunday night is pizza night. But what in these times is still normal ? When weekdays and weekends blend into each other in self-confinement, it is only appropriate to react with the outmost flexibility - even if it means to have pizza night on Wednesday (accompanied by the lovely “Peter Rabbit” movie) ...
Margarita
Italian salami & mushrooms
Four cheeses with black olives (served with freshly ground black pepper on the individual slices)
I tried to stretch the dough completely on the working bench - and felt the crust turned out more airy than usual. To be repeated ...
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Quick one: Matjesbrötchen with homemade tartar sauce. Normally, I would enjoy it @Anna N style with an ice-cold aquavit, but I still have a couple of home office duties in the afternoon 🙄
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8 hours ago, heidih said:
So how buckwheat percent is your soba? I spent time with a Japanese Uber driver today who wanted to engage in soba discussion.
I used organic 100% buckwheat soba, curtesy of a Japanese friend visiting last year ...-
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Cold soba with shrimps, green asparagus and an onsen egg (SV, 45 min @ 63 oC). Warm mentsuyu added, as well as nori, sesame & scallions. Japanese enough to hit the spot ... 🤗
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10 minutes ago, JoNorvelleWalker said:
Of cauliflower?
Both ...-
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Confit de canard, SV 30h @ 68 oC. I rubbed the duck legs with curing salt (pink salt) to give it a stronger flavor. It worked well. Rosemary instead of thyme, and lots of garlic. Roasted in the oven just before serving.
Accompanied by cheesy cauliflower gratin, with a handful of sweet peas thrown in for good measure. Little one asked for thirds 🥳 ...
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3 hours ago, JoNorvelleWalker said:
I thought long and hard. There was asparagus to use up and I had a nice potato. Dinner was two hour baked potato and four minute blanched asparagus. Perfect. No matter what @Duvel might say.
Please do go on like this ... but watch out for potential weight loss: regardless what you might think, imaginary food does not supply calories 😉-
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2 hours ago, weinoo said:
What's everyone/anyone's favorite thing to do with chicken wings?
I hope I am not the only one that uses the leftover bones and makes a soup from them ... 🤔-
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„My“ Döner shop has closed down - temporarily, as they have announced - and I do hope that they‘ll start up again after the total lockdown has been lifted. So, today we had a faux Döner, made from leftover suckling pig shoulder, augmented with a couple of felafel... It is not the same, but will hold me until they open again !
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3 hours ago, liamsaunt said:
Eggplant
I saw the picture before reading the title, and thought: „How clever, a blood sausage pizza with parsley“ ...Now you‘ve got me thinking !
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15 minutes ago, JoNorvelleWalker said:
He might not get the reference.
Why ... because I have never been to „the Show-me state“ ?😉
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20 minutes ago, JoNorvelleWalker said:
See how its done 😜-
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Nope. Its just very fresh & raw minced pork, with garlic and spices. Raw onions. Heaven !
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The first of the German states has announced a complete lock-down and it is expected that the others will follow over the course of the weekend.
As „going out for buying Mett“ will most likely not qualify as a reason to break the curfew, I decided to enjoy a Mettbrötchen tonight 🤗
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Roasted suckling pig shoulder with bread dumplings and braised onion w/ Parmigiano. A basic white to go with it. Yummy food made without any trip to the supermarket 😉
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Dinner 2020
in Cooking
Posted
Could you please elaborate on that ?