by Ullrich
I like wrapping, rolling, packaging food – it brings love and elegance to your table. Here, beetroot leaves make a perfect coating for fish fillets topped with mushroom duxelles. Just excellent!
Categories: Dinner, France, good food, Lunch, nature, seafood, signature dish, skills • Tags: Cooking, Cuisinier, Essen, Food, Food photography, Kochen, Manger, Recettes, Recipe, Rezepte
by Ullrich
Summer times are tomato times, at least in Europe where the “paradise apples”, as the Austrians say, are really good only between June and late August. But then they’re really good – and you can create simple, yet delicious dishes without limits.
Categories: Apéro, Dinner, good food, Lunch, nature, Snack • Tags: Alimentation, Cooking, Cuisinier, Essen, Food, Foodie, Kochen, Recettes, Rezepte
by Ullrich
Cooking may be fun most of the time – but when you really go for it, it turns into hard labour. That is certainly true for the classic French dish called tourte, a bourgeois marvel of culinary decadence which basically combines two elaborate dishes into one.
Categories: Dinner, France, good food, images, Lunch, signature dish, skills • Tags: Cooking, Food, Food photography, France, French food, recipes
by Ullrich
A home-made terrine makes the pride of each amateur chef. A poor man’s feast in former times, it has turned into an almost ceremonial dish nowadays. Here are some basic rules for how to do it at home.
Categories: Apéro, Dinner, France, good food, hero butchers, Lunch, signature dish, skills • Tags: Cooking, Food, Food photography, France, recipes
by Ullrich
The street markets in Paris will ruin me sooner or later, financially. But this morning, I couldn’t resist to a perfect daurade that I turned into a simple and noble French dish.
Categories: Dinner, France, good food, Lunch, nature, Paris, poetry, seafood, signature dish • Tags: Cooking, Food, Food photography, recipes, Seafood
by Ullrich
I’ve been out of Paris over the week-end, we’ve visited a dog breeder’s farm in the Sologne region to find us a new flat coated retriever but our short trip happened to turn into a culinary excursion, too. We roamed close to Aubigny-sur-Nèr, that’s very close to the banks of the Loire, so close, in fact, that we had to fight some inundations on the way.
Categories: chefs, France, good food, Lunch, Michelin • Tags: Cooking Skills, Culture, Food, France, French food, Loire
by Ullrich
serves 4 (as a starter, in Europe) 1 cup lentils (look for small French lentils, it won’t work otherwise, “Le Puy” would be perfect) 1 carrot, chopped into (small!) cubes 1/2 onion 2 cloves 1 bay leave 1 cinnamon stick salt, pepper for the vinaigrette, and to finish the salad: 1 teaspoon Dijon mustard salt, pepper, sugar 1 tablespoon finely chopped onion 1 tablespoon finely chopped celery stalk 1 tablespoon finely chopped tomato flesh (seeds removed) (good) vinegar (white wine, […]
Categories: Apéro, Dinner, good food, Lunch, nature, signature dish, Whatever Works • Tags: Crossover, Food, Vegetarian
by Ullrich
…as long as you wash and drain it properly, two times, three times, get rid of the sand! In France, you can buy fresh, young baby leaves at every corner, and they are particularly delicious. Keep it simple: Use some oil (or butter), some garlic, some shallots, then add the leaves (without drying them), some salt and pepper (nutmeg fits well or ground coriander) – and only a couple of minutes later you’re ready to go. This one’s nice, too: yesterday, […]
Categories: Dinner, good food, Lunch • Tags: Food, recipes, Spinach
