Beef tongue in Port wine – Rinderzunge in Portwein

Deutsch The original recipe is actually with Madeira, but I find the taste difference between Port and Madeira wine not so great that would be justify more than the double price. What I have also omitted, is the roasted vegetables, because they are too dominant for my taste. Instead, Paris mushrooms came (that’s the little ones that you can leave […]

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Calf liver Berlin style – Kalbsleber Berliner Art

Deutsch The veal liver with apple and onion is from the classic Berlin cuisine and belongs to the repertoire just like the knuckle with sauerkraut and pea puree. According to the original recipe, the liver is first to be rolled in flour and roasted. I omitted the flour and fried the onion and the apple first and finally the liver. […]

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