February 2015

Trumpet mushrooms go very well together with pork, as I have learned when I made a pork liver paté with them. So I deciced to use the remaining dried trumpet mushrooms in my pantry for a cooked pork dish.

"The stockwurst is as good as dead.", Bavarian satirist Gerhard Polt said in an interview [link in German] over 15 years ago. A good stockwurst is just as good as a weisswurst, and it would be a shame if this type of sausage eventually became extinct.

Tarts and quiches are a bit like pizza, they allow you to use a wide range of ingredients to create interesting variations. This is a fairly basic tart that combines the distinctive flavours of bacon and blue cheese.

Now what to do with the mortadella I made a few days ago? Normally it is used sliced as a cold cut or part of an antipasti platter, it is also wondeful cubed along with an apertif. But mortadella can also be fried which makes it a great hot snack.

Yesterday I have tackled a very interesting sausage making project: mortadella. I intended to get as close as possible to the original specifications for Mortadella Bologna IGP, the "proper one".

This is a recipe from an ad on page 45 of the 11th February 1970 edition of The Australian Women's Weekly. It uses the infamous SPAM.

Poulet au vinaigre is on of the classic dishes of the cuisine of the French town of Lyon. I took Paul Bocuse's recipe for this dish as a base but instead of white wine vinegar I used Italian aceto balsamico.

In Germany there are quite a few different sausages from various regions that are called Knackwurst, most of which are either related to frankfurters or to mettwurst. But there is one type that is unique. Brunswick has always been famous for its sausages, and this particular Knackwurst is a local specialilty.

If you love French charcuterie as much as I do, you might want to give this a try. The recipe is fairly easy, and the result is delicious.