Duvel

I think @Shelby shared my appreciation for this brand of chocolates … and I am always a sucker for seasonal/special editions: the Easter 2023 version is „lemon meringue & whole milk“ and it is soooo tasty …

Easter linner as per the plan … This was meant to be our dinner, but the Easter bunny (in its human reincarnation as my sister) brought little one tickets for the new Super Mario movie, starting on Easter Sunday at 17.45h. Complete with oversized softdrinks and popcorn, so a full dinner was out of question. Instead I moved everything to 15.00h, which posed a minor logistic challenge as the conventional lamb roast needed 8h in the oven. But hey - sleeping long on Sundays is overrated anyway … The setup … The meats - it is complicated: my wife, little one and me like our lamb medium rare, my mother and my sister can’t eat pink meat and prefer conventional roast texture. My father has a trauma from his childhood (after the war), when in his family pretty much any sausage was „enhanced“ with the cheaper mutton meat. You know, the old ones. So he doesn’t eat lamb … I bought a whole leg of lamb at our Turkish butcher, deboned it and made two roasts, seasoned with garlic, thyme, rosemary, dried yuzu and chili. One went into the SV setup for 24h@56oC, the other (larger one) was roasted low and slow for 8h@120oC over a huge bed of veggies, that were replenished now and then. My father got a 5h@120oC beef rib. All meats were tender and tasty. My father was delighted with the rib bone. The roasted veggies - kind of samfaîna/caponata style … Some appetizers were had, cheeses, dips, olives. Chickpeas with roasted garlic, onions, tomatoes and beef drippings. Couscous with dried apricots, pistachios and lemon. I made some hummus plus flatbreads for mopping up the juices … There were also potatoes with garlic & thyme. They‘ll probably make good Bratkartoffeln tomorrow … My first plate - that’s the SV lamb … All enjoyed with a nice red … No complaints 🤗 Everyone retreated to their rooms for a nap, while I cleaned up, did the kitchen and then went into the mancave for a well deserved Yamazaki 12. Happy Easter !

Yeees … just look at the tiny dish in the upper left part of the picture. Snack !

You are completely right concerning the texture. Instead of a more fragile egg white shell you‘ll have a thin yet stable white. On Eggs Benedict, with the toasted muffin, the fried ham derivative and the thick Hollandaise I feel I can compromise … but - again - it is a short cut 🤗

Happy Easter 🐣

Second day of the plan … Weather did not support and we ate indoors. This was an interlude between Good Friday fish and Easter lamb, so … Some sausages to snack … Leberkäse … With a mustard-lingonberry dip - very good ! Bratkartoffeln … Kartoffelsalat … Burrata, tomatoes and garlic croutons … And Matjes „Hausfrauen Art“ And those who wanted got a fried egg on top of their Leberkäse. Actually just my father and me, the only two Cholesterol-deficient people in the family 🤭 Happy faces 🤗

Yes, exactly - have a look here. Boil for 5 min (from fridge), shock in cold water (for easier peeling) and peel away. For 4-5 people you can just directly assemble, for larger crowds you can do it a day before, and just heat up in a waterbath. I use my SV bath, st 60 oC. Takes somewhere between 10-15 min, but at that temperature you are „yolk-safe“ for longer than 30 min … The only „drawback“ is that the eggs are quite round. But once you cut into them, all happy faces …

I still have that 🤗 Just wishing for a college students metabolism …

Family breakfast … And my mom made these cute seasonal napkin holders …

I switched to 5 min eggs … prepeeled and heated up in a 60 oC waterbath for service.

The Matjes and the grey shrimp were excellent - with so few items you need to be sure they are: I splurged a bit and bought from an upscale vendor at the wholesale market in the next city. Pricey, but sooo good …

The family has assembled at our place - time for the first Easter dinner, as per the plan … Fish dinner plus the fixings … Excellent Matjes with Hausfrauen sauce … With new potatoes … Red beet / nashi tartare … And the best grey shrimp I‘ve ever purchased … Plus a freshly baked rye bread … Some salmon … Matjes / Hausfrauen sauce / new potatoes Rye bread / kewpie / grey shrimp No complaints 🤗

Beautiful 🤗

Wow … and that’s for six ?! Very impressive 🤗

I'll have my parents over as well as my sister and BIL. Right now, the plan is as follows: Everyday big breakfast ☺️ Then for dinner: Friday: Matjes, grey shrimp and some vinegared fish, with new potatoes, dips, beetroot/pear salad, freshly made rye bread ... Saturday: Leberkäse or sausages (BBQ), potato salad, other salads - I hope the weather supports ... Sunday: Roasted lamb shoulder, grilled mediterranean veggies, chickpeas, cous cous salad with dried apricots, olives, mixed dips, freshly made flatbread ... Monday: First asparagus of the season, new potatoes, variety of hams and cold cuts, Hollandaise ... Rest of the week: leftovers !

Damn … just saw the sign today that the local Spargel season starts here again. That dish sounds like the perfect application 🤗

We don’t really have “grades” as in the US. Supermarkets differentiate by breed and origin, but not by a grading system. The particular piece, however, was purchased in Strasbourg, France, and is Charolais breed . It was quite good …

45 min by car … I’ll pick you up 🤗

You know, a stopover in Germany en route to Southeast Asia might actually help you with the jet lag …

1.2 kg of Côte de boeuf, salted overnight, conventionally fried in beef tallow and finished in the oven to a medium-rare … Plus green bean with tomato, garlic, onion and thyme … And pommes duchesse (commercial) … No complaints (and actually a happy wife, as I reduced the content of our freezer significantly).

Yes, I have both shaver and “fish brick” 🤗

Mine contained fifty shades of brown - Katsuobushi 😝

“Kind of temaki sushi” dinner … I was planning to make onigiri, but decided last minute to let the family do the work. Smoked salmon, tuna with kewpie, fish roe with wakame, some toppings … With some “excitement” for the little one thrown in … All in all - quite tasty and close to zero effort. A winning combination 🤗

Midweek dinner: Sausages, carrots & peas and mashed potatoes …

Thanks. There are a few details I feel challenged to reconcile with my understanding of Korean cuisine. But, as the cited article starts with an analogy to Italian-American Sunday gravy, I think this might be a nod to Korean-American cuisine. Plus cilantro 😜