On Sunday, we once again had a French-inspired three-course meal.
Am Sonntag hatten wir mal wieder ein französisch angehauchtes Menü in drei Gängen.
We started with one of the countless recipes for Provençal shrimp.
Den Anfang machte eines der unzähligen Rezepte für provencalische Garnelen. Then came an oxtail ragout with chanterelles in a mustard sauce.
Danach kam ein Ochsenschwanzragout mit Pfifferlingen in einer Senfsauce. We finished...
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This is actually a use-up of leftover oxtail, the broth of which ended up in a beef soup many weeks ago. Don't worry, the oxtail was added to the broth after the broth was cooking. This meant that the meat only lost some of its flavor, leaving it ready to make another excellent meal.
The original recipe was a kind of mustard sauce, with mushrooms added to the meat. While shopping, I came across chanterelles instead. Chanterelles and...
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There are, of course, countless recipes for Provençal shrimp. I'm particularly fond of one with tomates concassèe, or melted tomatoes. I've recreated it here. 2 appetizers servings Ingredients:
30 ml olive oil
1 teaspoon minced garlic
1 San Marzano tomato, peeled and seeded
1 teaspoon very hot paprika
2 teaspoons Herbes de Provence
150 g shrimp, peeled and pre-cooked
salt Preparation:
Confit the garlic, tomato, paprika, and herbs...
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Seen in this way, croquettes made from potato dough are the finer big brothers of French fries. Crispy on the outside and soft on the inside, seasoned with salt, pepper and nutmeg. The fries are a bit coarser and only with salt and, to taste, with a little paprika powder.
Croquettes are a wonderful accompaniment to all sorts of meat dishes and taste good both with and without a sauce.
I shied away from making these myself for almost...
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The recipe is based on the well-known Moules ala mariniere (fisherwoman-style mussels). Differences are the vongole or clams used and I used some Italian soup greens (celery, carrots) to make the broth a little stronger. The taste is also carried by the thyme, which is typical for France.
1 kg of clams isn't that filling when you know how tiny the actual mussel in the shell is. I therefore recommend this as a dish between the starter...
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This is a fork of the classic ‚Homard americaine‘, the lobster in American sauce, but the sauce tastes also with mussels, squid and octopus.
It is not quite clear where the name originates. There are theories that that is not actually americaine but armoricaine after Armorica, Breton for land by the sea. Another legend is that a Breton chef has invented it on an America-liner.
The sauce armoricaine/americaine (Purists may choose...
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Matelote is the inland water counterpart to the bouillabaise or the Breton cotriade. Only freshwater fish such as eel, zander, trout and carp, and possibly catfish, are used. At most, crayfish can be considered as a substitute for seafood. In Languedoc and Roussillion, native freshwater fish is used.
This recipe has little to do with the Alsatian matelote; it is a separate compilation of recipes from central France.
Basically, all...
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Ratatouille is a vegetable stew from the Provençal cuisine, specifically from Nice. There is a recipe for this that is binding for the haute cuisine, but I have changed it a bit for my personal taste. I kept the classic ingredients aubergine, peppers, zucchini and tomatoes, as well as onions and garlic. What fell out for me are the herbs de Provence, which I replaced with fresh sprigs of rosemary. To give the whole thing a little...
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We have a butcher about 10 km away who always stocks beef, veal and pork cheeks. They're frozen, but if you thaw them gently in the fridge, they're just as good as fresh ones.
It tastes best in a strong red wine sauce. So what could be more obvious than to stew the cheeks in a burgundy sauce. Plenty of celery, carrots, onions and garlic were added to the sauce so that the whole thing didn’t just taste only like the wine.
Another...
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The recipe is of course neither French nor German. Actually it is a German stew with French seasoning. I could, however, imagine that such a dish is quite prepared as a winter meal in very rural areas of Lorraine and Alsace in a similar form. 8 servings Ingredients:
300 g dried lentils
1 bunch soup greens (leek, carrots, celery)
200 g smoked bacon
1 large onion
1 tablespoon lard
1 pork knuckle, cured by request
or
1 kg pork belly,...
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