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
I owe this recipe to an excellent Turkish restaurant that I used to visit when I was living in Berlin many years ago. The place, called “Merhaba” (meaning something like “Hi, there!”), makes the Mediterranean cuisine shine. What I always found very intriguing was how the chefs there were elegantly adding acidity to their dishes by using (cold) yoghurt. Acidity, in fact, is one key element of tasteful cooking. Without any, your dishes will have a tendency to come across […]
Categories: chefs, Dinner, good food, hero butchers, signature dish, skills, World • Tags: Bouffe, Cuisinier, Essen, Food, Foodie, Kochen, Manger, Recipe, Rezepte
by Ullrich
On the markets of Paris, chanterelles are sold under the name girolles and both are quite different kinds of mushroom. The latter are firm and fleshy with thick stems, almost golden and snow-white on the inside, the former are softer, skinny guys, more on the brownish side and clearly less classy. A nice pan of girolles counts among the great pleasures of this late summer/early fall season. I used a chunk of the excellent pancetta I drove home from Italy to spice up […]
Categories: France, good food, nature, Paris, skills • Tags: Cuisinier, Essen, Food, Food photography, Foodies, Kochen, Manger, Recettes, recipes
by Ullrich
In the past four weeks of fancy summer holidays, my Body-Mass-Index has shot up from 25 to over 27. So I switch to the leaner, greener, cleaner stuff for some time, alas, but the French greengrocers won’t let me down.
Categories: good food • Tags: Bouffe, Cooking, Cuisinier, Essen, Food, Kochen, Manger, recipes
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
For your next party: Prepare a “Parfait de foies de volaille” that will bring about the “Ah’s” and “Oh’s” of your peers and plenty of demands for the recipe! All you need is a food blender.
Categories: Apéro, good food, signature dish, skills, Snack • Tags: Cuisinier, Essen, Food, Foodie, Kochen, Recette, Recipe, Rezepte
