Curry-Sauerkraut Soup with Kassler from an ancient essen & trinken magazine recipe - sauerkraut, shallots, curry mixture (curry powder, cardamom, paprika, cumin, turmeric, cinnamon and fenugreek) and one small diced russet potato are sautéed and cooked in a mix of vegetable broth, milk and heavy cream. After pureeing, diced, blanched kassler und more sauerkraut are added and topped with micro-cilantro
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thank you!!
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looks fantastic
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looks delicious
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I tried a fast fry sirloin strip yesterday, for a quick dinner.
scalloped potatoes with Emmenthal, gruyere, nutmeg, white pepper, started in microwave and finished in oven
Pain de Mie type bread dough baked like this
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Tendon and beef shank in insta pot then cooled and pressed to make liang cai.
Great with a bowl of quinoa and some veggies
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wow !! is there a recipe/how did you make?
I love liang cai/tendon but it gets expensive to buy at the deli, small portions, etc
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No just put asian spices/aromatics into an insta pot. I used star anise, peppercorns, cardadmom, onions, cilantro, and garlic that’s what i had on hand. Pretty much anything would work like five spice etc.
Put tendon and shank or any other cut in insta pot I did 40 min on high. Take out and let cool in fridge. For tendon press it into a container add a small amount of broth to even out. Any stackable container usually works, put saran wrap on the bottom so it doesnt stick. Weigh down I use canned food. Slice the next day and mix with soy, chili oil, asian vinegar, sugar, sesame oil.
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Today’s brunch, which I call Tosta Ranchero:
an egg, bacon, refried black beans, Pico de Gallo, avocado, Cholula, mayo, cilantro on toasted home-made bread.
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Nice! I love simple meals like this
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That rice recipe looks good!
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We liked it!
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Veal Stew with Fennel, Tarragon, and Cream (Blanquette de Veau) from an ATK recipe - normally the goal in many stews is to create flavors through browning the meat. With blanquette you aim to let the “natural” flavors of the ingredients shine through by more gently stewing everything. Veal gets first blanched to remove all impurities and gets afterwards braised with shallots, garlic, flour, bay leaves in white wine and chicken broth. After an hour, you add carrots and fennel before finishing it with peas, tarragon, parsley, cream and lemon juice. Served over egg noodles
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I made Liège meatballs tonight and we liked them a lot.
also, salad
and roast potatoes
Also, take-out tiramisu from +84 Café in Toronto
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Schichteintopf (“layered stew”) as a vegetarian play on Pichelsteiner based on a recipe from essen & trinken magazine - simple and easy to prepare as you layer shredded green cabbage, potato slices and cut up leeks and season them with smoked paprika and toasted caraway seeds. Add a water and cream mixture and cook for 25 minutes. Served with sour cream mixed with dill
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