Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch This is a fork of the classic ‚Homard armoricaine‘, the lobster in Armoricain sauce, but the sauce tastes also with mussels, squid and octopus. It is not quite clear where the name originates. There are theories that that is not actually americaine but armoricaine after Armorica, Breton for land by the sea. Another legend is that a Breton chef […]
WeiterlesenDeutsch The beef roast in red wine is a German-French combination, which probably originates from the Boeuf bourguignon. As our French neighbors are no friends of so large roasts, the meat is cut into large pieces, while we Germans prefer the whole roast. 2 servings Ingredients: 600 g beef roast from neck, shoulder or leg 1 tablespoon oil salt pepper […]
WeiterlesenDeutsch A classic with a good glass of dry white wine. I always recommend to the appropriate regional wine … before our move that was a Hochheim Riesling (Hock in GB), now a Wurttemberg Riesling. 4 servings Ingredients: 4 Camembert 3 tablespoons all purpose flour 1 egg 1 cup bread crumbs 1 tablespoon butter Preparation: Bread Camembert with flour, egg […]
WeiterlesenDeutsch The recipe is of course neither French nor German. Actually it is a German stew with French seasoning. I could, however, imagine that such a dish is quite prepared as a winter meal in very rural areas of Lorraine and Alsace in a similar form. 8 servings Ingredients: 300 g dried lentils 1 bunch soup greens (leek, carrots, celery) […]
WeiterlesenDeutsch Cassoulet is a stew from the Languedoc. It consists mainly of white beans and in its simplest form with cured pork and sausages. Here we have a nobler version with lamb, goose or duck and a garlic sausage. The three southern French cities of Castelnaudary, Toulouse and Carcasonne claim to have invented the dish. In the meantime, it has […]
WeiterlesenDeutsch This plate has arisen some years ago on New Years Eve from a spontaneous purchase in the Frankfurt Kleinmarkthalle (small indoor market). Since that time it has become a New Year’s tradition. Exciting is then always the compilation, because no plate is like the others. Inland you have to just take what you get. Since we moved in the […]
WeiterlesenDeutsch Sauerkraut plates are well known in many variants in Germany and Alsace. The sauerkraut is cooked with lard, sometimes with white wine and/or garlic and often with bacon. And yes, Alsace is now a part of France, this is true, but in earlier times this was a part of the German Empire until the time of the ThirtyYears‘ War from […]
WeiterlesenDeutsch This is one of the most popular dishes to the new wine – feather white, but of course this tastes to a glass of dry white wine throughout the year. Main distribution of the onion tart is the Rhine valley between the Vosges and the Black Forest, the Alsace region of France and the German Baden (now part of Baden-Wurttemberg). […]
Weiterlesen