≡ Menu

Cooking

Veal Brisket Stewed In Doppelbock

veal_brisket_doppelbock

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 sweetness and richness in flavour.

In German cuisine veal brisket is almost only ever used for the classic "Stuffed Veal Brisket" dish that uses a bread based stuffing. But veal brisket is also a wonderful cut for braising and stewing as long as you don't mind some fat and connective tissue on your meat. In this dish the sauce is enriched with cream and a dash of brandy.

Pork Loin Roast With Noilly Prat

pork_noillyprat2

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 you would not normally associate with pork: dry vermouth. But it works.

pork_ragout_orange_rosemary1

Because I was so delighted by the flavour combination of rosemary and orange zest in the vetricina teramana I made recently I thought I might give this a try in a proper meal. It turns out that it works well.

24hr_shortrib1

Earlier this year I made cholent, a traditional Jewish dish that is braised overnight to avoid kitchen work on shabbat. Now low-temperature braised beef is a wonderful thing, and so I decided to take this concept and use it for a more generic approach that does require some work the next day.

Chicken With Morel Mushrooms And Vin Jaune

chicken_vinjaune2

This is a classic dish from Jura region in France. It is quite simple to make but the ingredients will set you back quite a bit, especially if you decide to use a Bresse chicken for complete Jurassic authenticity. The combination of vin jaune and morels is simply divine and there is no need whatsoever to become creative and try to "improve" this creation.

Potato Gratin With Morbier

gratin_morbier

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 delicious main dish.

pasta_nduja1

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 name derives from the French Andouille, but this is a completely different beast. This sausage is made from very fat pork and is spiced with 30% hot Calabrian peppers. You can spread in on bread or use it in the kitchen.

Sour Tripe

sour_tripe

Some people say it's dog food, others love it. Tripe is a typical poor man's food of the past, but in Germany is has become almost forgotten, except in Swabia. My mother was born near Stuttgart, and in her youth she learnt to prepare all the traditional Swabian dishes. This is how she cooks tripe.

gratinated_bacon_pancake1

Apart from using it as a sauce for vegetables, sauce hollandaise is also great for gratinating. This recipe is fairly simple in principle but because of the hollandaise it takes some time to make. Don't even think about using fake supermarket hollandaise made with oil for this. If you don't have the time, better use cheese for gratinating.

garlic_lemon_chicken

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