Duvel

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 😜

Cannot ever go wrong with mackerel …

These were baby squid with maybe 8-10 cm length, and their tentacles still attached, so whoever prepped and cleaned them before selling slit them open on one side and removed the entrails. So, they were „stitched up“ by necessity …

I imagined the addition of pale ale prescribing something else than a lager … IPA is used in quite some braised dishes of (mostly fatty meats), where the fruitiness and astringent properties are balanced with the primary ingredient.

I think squid is quite forgiving when it comes to freezing ...

I'd say about 45 min at low heat ...