≡ Menu

All Recipes

Barbecue

bbq_sausage4

Barbecue Sausage With Bone Marrow And Bourbon Sweet Potato Mash

Posted on Jul 27th, 2015

I love low & slow barbecue and I love sausage making. So it was only a matter of time until I tried to combine the two. The sausages you…

Continue Reading

char_ciu_ribs5

Char Siu Ribs

Posted on Apr 13th, 2015

Char Siu is a tradtional barbecue seasoning for pork in the Cantonese cuisine. It is characterized by a deep red colour and has a distinctive taste.…

Continue Reading

flankstea4

Flank Steak With Green Mayonnaise

Posted on Mar 8th, 2015

Today the weather was gorgeous on the Munich Rubble Plain, so some barbecue looked like the right idea. I have always wanted to make flank steak but…

Continue Reading

lamb_shank_chickpeas2

Lamb Shank With Chickpeas And Tomatoes

Posted on Aug 30th, 2015

Supposedly it's the last proper summer weekend on the Munich Rubble Plain, so firing up the barbecue is a no-brainer. Last week I made haxe in the…

Continue Reading

lammschulter_bbq5

Mirabelle Smoked Lamb Shoulder

Posted on Jan 16th, 2015

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. The subject: A boneless…

Continue Reading

shortrib3

Molasses-Glazed Smoked Beef Shortribs With Bacon & Bourbon Beans

Posted on Mar 15th, 2015

During my last visit of the Viktualienmarkt in Munich two lovely pieces of beef shortrib caught my eye at the Eisenreich butcher's shop. They loudly…

Continue Reading

haxe_smoker2

Smoked Haxe

Posted on Aug 23rd, 2015

Haxe (roast pork hock) is one the most famous Bavarian dishes. Traditionally it is made on a charcoal rotisserie but it can also be made in an oven.…

Continue Reading

pomegranate_ribs3

Spare Ribs With Pomegranate Glaze

Posted on Jun 5th, 2015

I am a firm believer in the Holy Trinity of Barbecue: pulled pork, brisket and ribs. The first two are all about the meat, and I am quite a…

Continue Reading

Cooking

asparagus_guanciale

Asparagus With Guanciale and Parmesan

Posted on May 21st, 2015

One of the treats I brought home from my recent trip to Bologna is a chunk of guanciale. Guanciale is a cured pork speciaity that so far is hardly…

Continue Reading

bacon_leek_roquefort_tarte2

Bacon, Leek And Roquefort Tart

Posted on Feb 15th, 2015

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…

Continue Reading

catfish_bacon

Catfish With Bacon, Capers And Puy Lentils

Posted on Apr 29th, 2015

Here is a nice fish dish for a change. I just could not resist to add some pork to it. The lentils need a bit of time to cook but other than that it…

Continue Reading

balsamic_chicken

Chicken In Balsamic Vinegar

Posted on Feb 7th, 2015

Poulet au vinaigre is one of the classic dishes of the cuisine of the French town of Lyon. Every bouchon there has its own house recipe, so there are…

Continue Reading

chicken_vinjaune2

Chicken With Morel Mushrooms And Vin Jaune

Posted on Dec 31st, 2015

Normally I am all for using simple ingredients and turning them into delicious dishes. You really don't need expensive ingedients to make your food…

Continue Reading

cholent_kishka

Cholent With Kishke

Posted on Apr 4th, 2015

I have a number of Facebook friends from Israel who all enjoy cooking. Some of them had posted very appetizing pictures of a traditional dish I had…

Continue Reading

drybraised_porkbelly

Dry Braised Pork Belly

Posted on Jan 27th, 2015

There are those days when you just don't have enough time or energy to do a lot of work in the kitchen but fancy a nice meal anyway. But it is…

Continue Reading

gratinated_bacon_pancake1

Gratinated Bacon Pancakes With Mushroom Filling

Posted on Jun 22nd, 2015

Apart from using it as a sauce for vegetables, sauce hollandaise is also great for gratinating. This recipe is fairly simple in principle but…

Continue Reading

pork_trumpet_mushrooms

Gratinated Pork Chops With Trumpet Mushrooms

Posted on Feb 23rd, 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…

Continue Reading

italian_pork_roast2

Italian-Style Pork Roast – Served Hot Or As A Cold Cut

Posted on May 26th, 2015

Actually I wanted to make pulled pork last weekend. But it was pouring at the time when the barbecue smoker would have needed to be fired up, with no…

Continue Reading

kaesespaetzle7c

Käsespätzle

Posted on Jan 28th, 2015

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…

Continue Reading

morel_hollandaise_asparagus2

Morel Mushroom Hollandaise For Asparagus

Posted on May 1st, 2015

Every once in a while I am in for a bit of indulgence. Since it is both asparagus and morel mushroom season I went for a combination of the two…

Continue Reading

oxtail_doppelock

Oxtail Braised In Doppelbock with Pretzel Dumplings And Sauerkraut

Posted on Mar 1st, 2015

In Bavaria lent is also called "Starkbierzeit" (time of the strong beer). This is for a reason because since the middle ages monks have been brewing…

Continue Reading

pasta_nduja1

Pasta With ‘Nduja, Cream Cheese And Sundried Tomatoes

Posted on Oct 11th, 2015

Italy is famous for its cured meats, be it ham, salami or others. One lesser known cured sausage is a regional speciality from Calabria: 'Nduja. The…

Continue Reading

pork_noillyprat2

Pork Loin Roast With Noilly Prat

Posted on Aug 12th, 2016

Most of the times when I cook a pork roast I go for the traditional Bavarian "Krustenbraten". This recipe has some similarties but it uses a liquid…

Continue Reading

pork_ragout_orange_rosemary1

Pork Ragout With Rosemary, Orange Zest, Polenta Squares And Gratinated Broccoli

Posted on Feb 6th, 2016

Because I was so delighted by the flavour combination of rosemary and orange zest in the ventricina teramana I made recently I thought I might give…

Continue Reading

gratin_morbier

Potato Gratin With Morbier

Posted on Dec 5th, 2015

The classic Gratin Dauphinois is a very popular side dish in French cooking. With some bacon and cheese it can be transformed into a simple yet…

Continue Reading

knoedelsalat

Pretzel Dumpling Salad With Blutwurst

Posted on Mar 12th, 2015

Yesterday was sausage day in the TFF Research Kitchen. I also made Blutwurst, more on that soon in a detailed report. After this exhausting work I…

Continue Reading

DSC_0687a

Risotto With Morel Mushrooms And Gorgonzola

Posted on Jan 17th, 2015

For a change, here is an almost vegetarian dish, but it is easy to make it completely vegetarian. Ingredients (for one large portion): 125 g…

Continue Reading

spanferkel4

Rolled Suckling Pig Roast With Mediterranean Herbs

Posted on Mar 29th, 2015

There are cuts of meat you don't come across very often, one of them is suckling pig belly. So when I saw this at a butcher's stand in the Stuttgart…

Continue Reading

garlic_lemon_chicken

Rosemary And Garlic Chicken With Caramelized Lemon

Posted on Jun 13th, 2015

Here is a nice summery chicken dish in mediterranean style. Lemon is a great match for chicken, and caramelizing them adds another layer of…

Continue Reading

Schweinshaxe – Minimalist Style

Posted on Mar 31st, 2015

Since the crackling of Sunday's suckling pig roast was not entirely satisfying, the issue needs to be tackled now. As a main cause for the crust…

Continue Reading

sour_tripe

Sour Tripe

Posted on Oct 8th, 2015

Some people say it's dog food, others love it. Tripe is a typical poor man's food of the past, but in Germany it has become almost forgotten, except…

Continue Reading

stirfry1

Szechuan Pork Stir Fry

Posted on Jan 30th, 2015

I don't often use cookbooks because I ususally don't like to stick to a recipe. Normally I either try to realize my ideas without external help at…

Continue Reading

texas_goulash4

Texas Goulash – A Chili Experiment

Posted on Feb 1st, 2015

Normally I am all for making classic dishes as traditional and authentic as possible. But occasionally I deviate. I have been wanting to make chili…

Continue Reading

mortadella_burger1

The Mortadella Burger

Posted on Feb 13th, 2015

Now what to do with the mortadella I made a few days ago? Normally it is used sliced as a cold cut or as a part of an antipasti platter, it is also…

Continue Reading

24hr_shortrib1

Twenty-four Hour Shortribs In Red Wine with Bone Marrow Mash

Posted on Jan 3rd, 2016

After the New Year's Eve luxury food let's return to more modest but not necessarily less tasty fare. Earlier this year I made cholent, a traditional…

Continue Reading

veal_brisket_doppelbock

Veal Brisket Stewed In Doppelbock

Posted on Oct 23rd, 2016

I make no secret of the fact that I love meat braised or stewed in beer. And my favourite beer style to do this is doppelbock because of its…

Continue Reading

ochsenbacke8

Vermouth-Braised Ox Cheeks With Brown Butter And Leek Mash

Posted on Jan 23rd, 2015

Ox or beef cheeks are quite a tough cut, they are the heavy duty muscles cows use for chewing. Their high content of connective tissue makes them a…

Continue Reading

Sausage Making

bbq_sausage4

Barbecue Sausage With Bone Marrow And Bourbon Sweet Potato Mash

Posted on Jul 27th, 2015

I love low & slow barbecue and I love sausage making. So it was only a matter of time until I tried to combine the two. The sausages you…

Continue Reading

knackwurst13

Brunswick Knackwurst

Posted on Feb 5th, 2015

In Germany there are quite a few different sausages from various regions that are called Knackwurst, most of which are either related to frankfurters…

Continue Reading

purporc22

Experiment: Saltpeter vs. Nitrite For Curing Salami

Posted on Mar 9th, 2015

Air dried salami is a treat that unfortunately is hardly ever made in Germany. Here Salami (just as the closely related Mettwurst) is usually smoked…

Continue Reading

blutwurst10

Homemade Blutwurst

Posted on Mar 14th, 2015

If there is one type of sausage that divides people, then it is blood sausage. For some it is a delicacy, others feel disgusted by it. It should come…

Continue Reading

DSC_0913_s

Homemade Leberkäse

Posted on Jan 15th, 2015

A few weeks ago I have begun to indulge in sausage making. My machinery has been limited to an aged Bosch MUM 5 food processor and a Braun Multiquick…

Continue Reading

cacciatore_cavallo3

Horsemeat Salami – Cacciatorini Di Cavallo

Posted on Apr 8th, 2015

Some of the best salami I have ever eaten I was made with donkey meat. Donkey salami is almost uniquely made in Italy and Corsica. Unfortunately…

Continue Reading

kalbskaese2

Kalbskäse and Gelbwurst

Posted on Apr 18th, 2015

The very first recipe on this blog was for Leberkäse. Shortly afterwards I made Weisswurst. Here is something that in a way is a cross between the…

Continue Reading

mortadella18

Mortadella “Bologna IGP Style”

Posted on Feb 12th, 2015

Yesterday I have tackled a very interesting sausage making project: mortadella. I intended to get as close as possible to the original specifications…

Continue Reading

weisswurst16

Munich Weisswurst

Posted on Jan 25th, 2015

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…

Continue Reading

pressack4

Red Head Cheese

Posted on Jun 2nd, 2015

I have not been making sausage for a few weeks, mainly beause I needed to free some freezer space. But now it is time for another project. Red…

Continue Reading

salame_rosa1

Salame Rosa – Mortadella’s Little Known Sister

Posted on Jun 8th, 2016

Everybody knows mortadella, the famous Italian sausage from Bologna. Last year I even tried to make it myself. When I was in Bologna last year I…

Continue Reading

gerarucherte_leberwurst

Smoked Liverwurst

Posted on Mar 4th, 2015

In Germany there are countless varieties of Leberwurst, two of which I like in particular. For one there is the grey "Hausmacher" style from…

Continue Reading

stockwurst10

Stockwurst – A Reanimation Attempt

Posted on Feb 18th, 2015

"The stockwurst is as good as dead.", Bavarian satirist Gerhard Polt said in an interview [link in German] over 15 years ago. Unfortunately this has…

Continue Reading

DSC_3760

Ventricina Teramana – almost original

Posted on Jan 30th, 2016

When I asked my sausage making Facebook friends what kind of salumi other than guanciale or 'nduja to make from a pork jowl, someone proposed…

Continue Reading

Charcuterie

kochschinken

Cooked Ham In A Vacuum Bag

Posted on Apr 22nd, 2015

Making a nice, succulent cooked ham at home is easier thank you think. All you need is a decent vacuum sealer, nitrite cure and spices to your…

Continue Reading

DSC_1142

Dried Duck Breast

Posted on Jan 24th, 2015

Magret de canard séché is a classic and easy to make French charcuterie staple. All you need is a little patience. Ingredients: A fresh duck…

Continue Reading

goose_rillettes4

Goose Rillettes “Pure Oie”

Posted on Oct 20th, 2015

In January I made pork rillettes which turned out very nice. Here is my take on goose rillettes. In principle the preparation is very much the same,…

Continue Reading

bacon4

Home Smoked Back Bacon

Posted on Nov 23rd, 2015

Bacon. The essence of cured pork. Is there actually anyone apart from veg(etari)ans who doesn't love bacon? So if you are curing your own meats there…

Continue Reading

beef_tongue_cold_cut

Home Smoked Beef Tongue

Posted on Nov 7th, 2015

Tongue is another meat that does not have the best reputation. But if you think about it, the tongue of any animal is pure muscle meat, even though…

Continue Reading

Lard With Scratchings

Posted on Mar 20th, 2015

Lard has gained quite a bad reputation in recent decades. Whenever the world "lard" is mentioned, the words "arteries" and "heart attack" are likely…

Continue Reading

DSC_0524

Overnight Pork Rillettes

Posted on Jan 16th, 2015

Rillettes belong to the great classics of French charcuterie. Essentially it is just meat that has been simmered until it is falling apart. In…

Continue Reading

trumpet_pate10

Pork Liver Paté With Black Trumpet Mushrooms And Port

Posted on Feb 2nd, 2015

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 wonderful. For…

Continue Reading