Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch While in other parts of Germany tripe ends up tacitly in sausages or in dog food, in Swabia they are eaten as sour tripe or in Baden in white wine sauce. Fortunately, nowadays you no longer have to go through the hours of cooking and cleaning, the tripe is cleaned, boiled and cut into strips at the butcher’s. 2 […]
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 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 Tripe are for many nowadays an abomination, while the meat is because of its neutral taste ideal for spicy sauces. In the international cuisine dishes are found worldwide with tripe on the menu cards. In Italy, the Tripa alla romagna and the Busecca, in France, the Tripes a la mode de Caen and in Turkey the tripe soup Iskembe […]
WeiterlesenDeutsch Shashlik is actually known as a skewer. Original from the Caucasus this is marinated meat on skewers and grilled. In Germany they make a skewer with bacon, kidneys, pork, peppers and onions, which is cooked in a shashlik sauce. Just ask yourself, why does that have to be on skewers, if that is anyway braised in a sauce. So […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch 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. […]
WeiterlesenDeutsch Kidneys in sherry are a typical tapas dish of the newer generation, as tapas was no longer just a sheet of bread spreaded, so there were also warm dishes that were served with a toothpick to a drink. I like to use pig kidneys, as they are the easiest to clean. Split lengthwise, cut into four pieces and then […]
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