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Miscellaneous

Pork Hock With Chocolate Sauce

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About 20 years ago during a short stay in Paris I went to the famous Table d'Anvers restaurant. The menu featured a very strange dish that caught my attention: veal head with chocolate sauce. I have always wanted to make something similar, so here is a creation using pork hock.

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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.

Red Onion Confit With Maple Syrup And Bourbon

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I haven't used whisky in cooking for a while which is a bit of a shame for a combined food and whisky blogger. Here is a recipe for a condiment that can be served with most kinds of barbecued and roast meat as well as steaks.

Chicken In Balsamic Vinegar

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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.

Risotto With Morel Mushrooms And Gorgonzola

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For a change, here is an almost vegetarian dish, but it is easy to make it completely vegetarian.