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.
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.
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.
Here I used doppelbock for a strictly Bavarian version of the famous Italian osso bucco. The side dishes are typically Bavarian too, pretzel dumplings and Speckkrautsalat, a kind of coleslaw with bacon.
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.
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.
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.
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, but the fact that an entire bird is used makes the procedure and the logistics a bit more difficult.
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.
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.