The Old-Fashioned is one of my favourite cocktails. Its simplicity makes is very easy to transfer the concept to baking. It only containes bourbon, sugar and cocktail bitters.
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.
I was born in the Kurpfalz region of Germany which roughly is located between Frankurt and Karlsruhe along the Rhine river. A traditional late summer treat of this region is onion pie served with Federweißer. It is grape harvest season, and vintners sell partly fermented wine which is unfiltered and still sparkling.
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.
One of the classic beer garden food staples is Obatzda, a cheese spread traditionally made with camembert and butter and seasoned with onions and paprika powder. It was invented as a way to use leftover cheese that would not be enjoyable on its own anymore. Nowadays many recipes try to cut down on calories by replacing some of the butter with sour cream or creamcheese, but here I am not going to make any compromises.
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 which is absolutely delicious. For the sauce hollandaise I use the virtually foolproof method of whisking in cold butter instead of the traditional liquid clarified butter.
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 is a quick and easy job.
Doppelbock is a very good beer for cooking because its sweetness stronlgy offsets the bitterness of the hops. In braising doppelbock can replace red wine in numerous cases without problem like with oxtail.
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.
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.