Duvel
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And so it begins ...
I purchased three rabbits today. First one will - of course - be featured in a Catalan dish: Conill amb xocolata (or Rabbit with chocolate).
It was not the smartest of choices. Once I told my family what we have for dinner, my wife responded that she loves the dish as her grandmother always cooked it. There was not the tiniest bit of a chance for expectation management from this point ... her grandma was a perfect cook and spend essentially a week prepping for the big (~15 people +) multi-course, hour-long Sunday lunch, that usually ended around 22.00h ... but hey - no pressure 🙄
I triangulated the recipe from my two favourite Catalan cookbooks, leaning more toward the English version that would result in a lighter dish. I don’t care for fennel, and substituted a star anise.
Rabbit was chopped up and intestines reserved for a later point in time.
Other ingredients ...
Floured rabbit was browned, removed, and aromatics added. Vi ranci was added, evaporated, topped up with the stock and rabbit simmered in the mixture for a little less than an hour.
As a little reward the flash-fried liver was consumed by the busy cook, together with a highball ...
In the meantime the Picada was prepared. Think Catalan pesto to thicken sauces. Garlic, bread, almonds and pine nuts were roasted in olive oil and then pureed.
Once the rabbit was cooked tender, the chopped up chocolate was added & melted and the Picada added. Simmered for 5 more minutes and done !
Conill amb xocolata was served with Trinxat (mashed potatoes with savoy cabbage, bacon, garlic and olive oil - think Catalan colcannon).
Enjoyed with a fruity red from the Mont Sant denomination ...
Little one enjoyed !
Manöverkritik: the rabbit was nicely cooked, consistency of the meat was good. It was a bit to chocolatey - my wife explained that grandma‘s version contained less chocolate, even though I used the lower amount of both recipes. The sauce had a slight bitterness to it - not unpleasant, bit noticable. I suspect the chocolate brand and will look for different options next time. The combo of conill amb xocolata with the Trinxat worked great and helped with the bitterness of the sauce. The dish will not make it into my regular rotation, but I will give it another go with another brand of chocolate ...
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3 minutes ago, heidih said:
Domestic rabbit. Innards included.
Great 🥳
Rabbit liver, fried in butter to medium and sprinkled with sea salt - ‘nuff said ...
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5 minutes ago, TicTac said:
Nice! Let's see the rest of the cave!
No Hakushu 12 on the LCBO site (why would the worlds largest booze buying power have a decent selection!?) - any other Japanese whiskey recommendations? That square bottle looks familiar....
The Ichiro‘s Malt MWR is really great, but if you have difficulties sourcing Hakushu, Ichiro‘s Malt might be even more of a challenge.
Nikka Coffey Grain is good and widely available, especially if you are into smoother whiskeys. So is Nikka from the barrel. Good for sipping.The square bottle is Suntory Toki, a blend of the younger expressions of Yamazaki, Hakushu and Chita. At 30€ is is very reasonable and it makes A great highball ...
And - if you are in a spending mood - this:
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5 minutes ago, heidih said:
through to the met department manager at the upscale market about 3 miles away. He can source it. Orer Wed, arrive Friday. Whole w/o head. $16/lb. Definitely more than the Asian market. Fresh not frozen though.
Rabbit or hare ? With innards ? -
21 minutes ago, heidih said:
Look - eat? sort of a take on irresistable. Is the crunch the snap in the skin or the inside forcemeat?
Both ! -
16 minutes ago, rotuts said:
"" Schauessen, karashi & Asahi beer ""
guessIll need those to finish the movie
I can wait
and wait some more
BBC Endeavor
https://en.wikipedia.org/wiki/Endeavour_(TV_series)
required me to get :
1) some
https://www.totalwine.com/spirits/scotch/single-malt/lagavulin-16-yr/p/643750?s=1701&igrules=true
my friend recommended it, but it was $ 59 USA pre tarifs
2 ) and some of this :
then
3 ) https://www.totalwine.com/spirits/gin/bombay-sapphire/p/1658010?s=1701&igrules=true
but I tried this
https://www.totalwine.com/spirits/gin/bombay-sapphire-east/p/118391750?s=1701&igrules=true
could not tell the difference
as the Chief inspector said :
https://www.imdb.com/name/nm0504320/?ref_=ttfc_fc_cl_t5
' Fresh Limes "
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 ...
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6 minutes ago, rotuts said:
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 🤞
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17 minutes ago, TicTac said:
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 ...
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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 ...
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I cleaned out the fridge: broccoli soup with Philadelphia cheese, chopped up leftovers of some confused flatbread and browned cubed Leberkäse to sprinkle in ...
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11 minutes ago, heidih said:
Should any rabbit I acquire include the liver I'll do that.
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 ...-
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Rest in peace, Suzi ...
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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 !
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3 minutes ago, rotuts said:
Thanks ! I aimed for a pizza bianca, but olive oil got in the way 😉-
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8 minutes ago, Tropicalsenior said:
It looks like you got the dough perfect! Is there any way at all that you can share the recipe?
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.
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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” 🤗
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1 minute ago, liamsaunt said:
And for my quarantined nephew, who hates both mushrooms and cauliflower, chicken parmesean
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 !-
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On 1/30/2021 at 8:50 PM, weinoo said:
The two places making the best pizza bianca in the world of Rome have no oil in their doughs.
On 1/30/2021 at 8:50 PM, weinoo said:Bonci is basically making focaccia.
YMMV. -
18 minutes ago, weinoo said:
But I'm hard pressed to call it true pizza bianca...
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 ...11 minutes ago, weinoo said:Pizza bianca recipes lack oil in the dough.
I would contest this statement.-
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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 ...
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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.
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22 minutes ago, rotuts said:
I don't get that here in MA
Rest assured, unless you crank the central heating up to max you wouldn’t get that in Germany either ...-
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7 minutes ago, AlaMoi said:
the oven light bulb does a decent job of bread rising....
should work gas or electric.
As does a Catalan wife, insisting on an average room temperature of 25 oC (77 oF)...-
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Ciabatta with sweet mustard, Leberkäse, quick-pickled red cabbage, pickles & crispy fried onions ...
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Rosemary gone wild!
in Cooking
Posted
Bath oil !
Makes a great gift, too ...