Based on what I learned from Fuchsia Dunlop's "Land of Plenty" here is a simple improvised stir fry that should be resonably authentic and could be part of a Szechuan family meal.
Anyone who knows me will agree that I am an outspoken carnivore. And also in this blog meat plays a major part. But there is one vegetarian dish that I would not want to swap for anything in this world and that for me puts many meat dishes to shame: Käsespätzle
For my recent weisswurst making session I needed pig skin which I took off a small piece of pork belly. I pondered several possibilites to take care of the remaining meat and decided to try something I have never done before: "braising" without liquid.
Granted, I live 3 kilometres outside the Munich city boundary. But because a few years a ago an initiative failed to grant Munich weisswurst a protected geographic status anyone can legally name their weisswurst "Munich". I have always wanted to make proper weisswurst myself. And despite the lack of an offical definition I will keep to the procedure outlined in the failed application
Magret de canard séché is a classic and easy to make French charcuterie staple. All you need is a little patience.
Ox or beef cheeks are quite a tough cut, they are the heavily used muscles the cows use for chewing. Their high content of connective tissue makes them a prime candidate for slow braising. Clasically, ox cheeks are braised in red wine or port, this recipe uses sweet red vermouth instead.
This new food blog is still in embryonic stage. It is less than a week old. But I am not a complete blogging greenhorn. Actually I began blogging with a food blog in German about six years ago that I abandoned after a few months in favour of a whisky blog. That blog, dramming.com, has grown [...]
For a change, here is an almost vegetarian dish, but it is easy to make it completely vegetarian.
Rillettes belong to the great classics of French charcuterie. Essentially it is just meat that has been simmered until it is falling apart. In principle rillettes can be made from all kinds of meat. But the traditional varieties are made from pork (Rillettes du Mans) and duck or goose. There is even fish rillettes, but this has nothing to do with the original concept anymore.
I am a huge fan of lamb, but I have never cooked it low and slow so far. So it was high time to settle this discgrace.