by Ullrich
When I was a child in rural Bavaria, my loving mother fed us ham and sausage sandwiches already for breakfast. Today, I consider myself, what? An omnivore, “flexivore”? In fact, I just want to share some ideas about a meatless Friday.
Categories: Whatever Works • Tags: Cooking, flexivore, Food, Holy Friday, Vegetarian
by Ullrich
From time to time the animal inside of me wants to get fed, and then I take a walk to meet a great butcher in the Rue des Archives here in Paris and go for meat. For a slab of Fleur d’Aubrac.
Categories: Dinner, France, hero butchers, skills, Whatever Works • Tags: Beef, Cooking, Food, Meat
by Ullrich
Originally posted on French Food Fool:
If you’re not familiar with the expression “cocktail dinatoire”, never mind, but it’s a clear signal that you’re neither French, nor familiar with Parisian habits. The pattern is always quite similar: friends, or friends of friends, invite you to a cocktail dinatoire in order to neither overwhelm you with a full-blown, formal dinner invitation, nor treat you too carelessly by just serving a glass of wine. I always thought of it as a crossing between…
Categories: Whatever Works
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
…which I had – amongst too many others – with dear friends on New Year’s eve. You might have mentioned that my blog was down for a while due to my other workload, yet this was too memorable to be skipped. We were four around the table, it was the 31st of December, you know, we were waiting for 2011, we had steamed shrimps and stuffed lamb and stuff and, yes, we drank far too much, but who cares. In […]
Categories: Whatever Works, Wine • Tags: Cheval Blanc, Food, Wine
by Ullrich
…is a classic song that you might know, if not, here’s a flashy 1970ies video version featuring Jacques Dutronc (who seems to have eaten psychedelic mushrooms at the time of the recording, anyway)…WELL, THIS IS NO LONGER TRUE, access to the video was blocked and I don’t know why, actually. Anyway, here’s a link to another youtube version. I had a taxi ride to the airport this morning and, passing by Avenue Marx Dormoy, some hero butchers unloaded their fare. […]
Categories: hero butchers, poetry, Whatever Works • Tags: Food, Paris, Poetry
by Ullrich
…and yet not that weird when you chop them in tiny cubes, mix them with ground pork, ginger, spring onions, soy sauce, sesame oil and some tapioca starch – and fabricate your own filling for delicious dim sums. Still, I’ve always wondered how to use them in the kitchen and now I’ve even found fresh ones at a Chinese grocery store in the Marais. When I check the web, I find apéro chestnuts wrapped and oven-baked in a slice of bacon, […]
Categories: Whatever Works, World • Tags: Cooking Skills, Food, recipes
by Ullrich
…make a beautiful dish when treated with respect and care. Be humble! These mushrooms are a precious gift, they need your full attention. In your cookbooks you’ll find many highly contradictory recommendations on how to cook them. I’d say, frankly, that most recipes have got it wrong. To me, there’s only one question when it comes to preparing porcini: will I use thyme or origan? The other ingredients I use are thus: excellent olive oil, lemon juice, thyme/origan, sea salt, […]
Categories: good food, nature, skills, Whatever Works • Tags: Cooking Skills, Food, recipes
by Ullrich
…that’s what I sadly have to offer today. Had around 40 friends at home to celebrate on Saturday, we’ve killed 18 bottles of champagne, 12 bottles of Pic St. Loup, 6 bottles of Pommard, we’ve been eating lots of sushi, a beef fillet cooked in a salt crust, a real foie gras with fig chutney, a huge pot of Thai-style chicken, a tray of gratinated daurades (guiltheads), a big French cheese selection complete with Beaufort, Camembert de Normandie, Epoisses, Selles-sur-Cher, […]
Categories: Paris, poetry, Whatever Works • Tags: Food, recipes
by Ullrich
Not much to say about it, actually. Just liked the colours, the reflections, the organic, voluptuous shapes. Read Michael Pollan’s books and take a closer look at food, representing nature at its best. And have a good day!
Categories: Whatever Works • Tags: Food
by Ullrich
…is easy-to-do and goes with all kinds of cold cuts and morsels. Serve it with a (home-made) foie gras, with some ham, some chicken breast or a thinly sliced pork roast; it makes a great companion for hard mountain cheeses like the beautiful Ossau-Iraty from the French Basque region or for soft blue cheeses like Roquefort or Italian Gorgonzola or the very British Stilton. In fact, play around with it – who knows which combinations you will come up with. […]
Categories: Apéro, good food, signature dish, Snack, Whatever Works, World • Tags: Cooking Skills, Food, recipes
by Ullrich
I don’t know about your experiences but I’ve found out in life that most cooks, professionals or amateurs, have a clear preference when it comes to the above question. In many restaurants you can witness the consequences: Quite often, a talented pâtissier decides to open his own shop, just to learn that he can’t really deal with beef and lamb and salty things. Same is true the other way round: Being a great rôtisseur doesn’t mean necessarily that you can […]
Categories: chefs, Dessert, signature dish, Whatever Works • Tags: Food, Pastry, recipes
