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Vinegar

Osso Bocko – Veal Shank In Doppelbock

osso_bocko

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.

Pretzel Dumpling Salad With Blutwurst

knoedelsalat

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 didn't really fancy cooking today, so I took care of leftovers.

Red Onion Confit With Maple Syrup And Bourbon

onion_confit_maple_syrup_bourbon

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

balsamic_chicken

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.