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This is a cooking method for light meats such as veal, poultry, and fish. The food is seared in a small amount of fat without browning and then deglazed with a little salted water. The method is similar to steaming (poelieren/poêle), but with such short cooking times for fish, I consider using the oven a waste of energy.
The recipe works with all cod relatives and should also work with salmonids (salmon, trout, char).
You might be...
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A classic with a good glass of dry white wine. I always recommend to the appropriate regional wine ... before our move that was a Hochheim Riesling (Hock in UK), now a Wurttemberg Riesling.
Addendum: The recipe was originally called baked Camembert. We've since experimented with various low-fat cheeses especially for my sweetheart. Now she's getting a baked Limburger from the Allgäu region. It has only 4% fat, but still melts like a...
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The beef roast in red wine is a German-French combination, which probably originates from the Boeuf bourguignon. As our French neighbors are no friends of so large roasts, the meat is cut into large pieces, while we Germans prefer the whole roast. 2 servings Ingredients:
600 g beef roast from neck, shoulder or leg
3 tablespoons oil
salt
pepper
½ bunch greens (carrot, celery, leek), diced
1 onion in strips
1 tablespoon tomato...
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This is one of the most popular dishes to the new wine – feather white, but of course this tastes to a glass of dry white wine throughout the year. Main distribution of the onion tart is the Rhine valley between the Vosges and the Black Forest, the Alsace region of France and the German Baden (now part of Baden-Wurttemberg). 4 servings Ingredients:
250 g flour
10 g fresh yeast
100 ml lukewarm water
1 tbsp sugar
1 pinch salt
100 g...
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Sauerkraut plates are well known in many variants in Germany and Alsace. The sauerkraut is cooked with lard, sometimes with white wine and/or garlic and often with bacon.
And yes, Alsace is now a part of France, this is true, but in earlier times this was a part of the German Empire until the time of the ThirtyYears‘ War from 1618 to 1648 and the great eastward expansion of France under Louis XIII. and XIV. During this time,...
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This dish is one of the most delicious mussel dishes because of its simplicity. Onion, garlic, white wine and one or two sprigs of thyme emphasize the natural taste of the mussels.
The dish is known in France as Moules mariniere (mussels on the art of the fisherman's wife) as well in Italy as Cozze marinara (mussels cooked according to the fisherman’s wife). 2 servings Ingredients:
500 ml white wine
the peels and trimmings of a...
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I think chicken in a wine sauce is available in all European countries where wine is grown. Let's start in Germany with the Woihinkelsche. This is traditionally cooked either in Pinot Noir or Riesling. In France there is also the classic variant in Burgundy or in Alsace with Riesling. In Italy there are tons of recipes based on white and red wine, such as the pollo in pottacchio or alla cacciatora, mostly in a tomato wine sauce. In...
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Steaks are notoriously difficult to cut from the tip of the beef tenderloin. Therefore, it is used either for steak tartare or for shredded beef tenderloin.
The dish is attributed to the Russian noble Stroganov family, either Count Grigori Alexandrovich Stroganov or Count Sergei Grigorievich Stroganov, who died in exile in Paris in 1923.
St. Petersburg chef Charles Brière introduced Beef Stroganoff at a cooking competition in Paris...
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Here, we once again dug deep into the box of kitchen classics. Our Kaufland store was advertising Irish beef tenderloin for €39.90/kg, which, when prices go up to €100.00/kg, was a real challenge. I then chose a tenderloin tip weighing about 700 g. I trimmed off about 400 g from the wide part, and the rest went into the freezer. This will be made into a Beef Stroganov in due course.
Along with it, I served a fine vegetable mix...
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Galettes and crepes have a long tradition in Brittany, as usual, first as a poor man’s food. Wheat was more expensive than buckwheat, so probably was the present form of the Galette the origin of the whole.
Meanwhile, a distinction between the galette, which is preferred hearty covered and the crepes, which is predominantly covered sweet. Best known are galette complet with ham, cheese and egg and crepe with sugar and Breton...
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