Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch I think chicken in a wine sauce is available in all European countries where wine is grown. Let’s start in Germany with the Woihinkelsche. This is traditionally cooked either in Pinot Noir or Riesling. In France there is also the classic variant in Burgundy or in Alsace with Riesling. In Italy there are tons of recipes based on white […]
WeiterlesenDeutsch The tarte tatin is also a kind of French national shrine. The apple filling is first caramelized in a pan. The pan is then covered with a layer of batter and baked in the oven. Next time I’ll use Paul Bocuse’s recipe, because the long baking time unfortunately made the filling slightly bitter. A 22 cm / 8.66″ pan […]
WeiterlesenDeutsch The veal kidneys in mustard sauce are a classic in France. This is where the coarse-grain rotisseur mustard is used. For the first time I ate the dish in Alsace. The French counterpart of the Italian tagliatelle was served for the sauce. Since I was serving a full five-course French menu, baguette had to soak up the sauce. 2 […]
WeiterlesenDeutsch For the vegetable course in a French menu, I was looking for a suitable vegetable. Before I got to the finer types of cabbage like cauliflower or Brussels sprouts, I noticed the king oyster mushrooms. Strictly, mushrooms are of course not a vegetable, not even a plant, but that didn’t harm the taste. 2 servings Ingredients: 300 g king […]
WeiterlesenDeutsch The menu sequence is a bit old-fashioned these days, the vegetable course has risen clandestinely in the main course and a separate cheese course and a dessert have meanwhile given way to one, i.e. either cheese or a sweet as a dessert. At the start of Advent 2020 we had a 5-course French menu consisting of: A purchased three-layer […]
WeiterlesenDeutsch 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 […]
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