Some weeks ago I ate in a restaurant some very taste root vegetables in red wine sauce as a side dish, together with a nice piece of a sirloin steak. I wanted to recreate the sauce somehow, when I discovered that I do not have any red wine except some little port wein at the bottom of the bottle. So I grabbed a bottle of sherry and some mushroom stock. I was very happy with the result! The thin sliced carrots and parsley roots tasted delicous in this improvised sherry sauce. I served some thyme potatoes, which I prepare the same way as the rosemary flavoured ones.
Ingredients:1 pork tenderloin
salt, pepper
juice of 1 lemon
80 g grated hazelnut
60 g butter, melted
30 g flour
2 eggs
125 ml milk
250 g champignon
1 tabelspoon oil
150 g grated ementaler cheese
200 ml sherry
200 ml mushroom stock
200 ml chicken stock
2 carrots
2 parsley roots
butter
Slice pork about 2-3 cm thick, salt, pepper and fry in butter as long as it is almost ready. Add lemon juice and fry so that the lemon juice reduces.
Prepare hazelnut crêpe: whisk grated hazelnut, flour, eggs, melted butter and milk. Leave for 20 minutes and bake crêpes. Slice champignon and fry in some oil, add salt, pepper.
Place on each crépe a slice of pork, make a package and add some cheese on top. Bake for 5-6 minutes on 200°C. For the sauce slice root vegetables with a mandoline and precook in water for 1 minute. Add sherry, mushroom and chicken stock in a pot and reduce to half. Add root vegetables and cook for 2-3 minutes. Add cold butter if you like so that the sauce gets thicker.
So here we go again: it is spring and there are ramsons (Allium ursinum) also known as buckrams, wild garlic, broad-leaved garlic, wood garlic or bear's garlic growing everywhere. You can smell its garlicky aroma already from far. The specific name derives from the fact that brown bears like to eat the bulbs of the plant and dig up the ground to get at them, as do wild boar. Actually this is the first thing they find to eat after the winter sleep. This afternoon walk with my dog I had the sudden idea to collect a bunch.
I walk every day along the growning ramsons and this time I could not resist.
Ramsons' leaves are edible; they can be used as salad, spice, boiled as a vegetable, or as an ingredient for pesto in lieu of basil. Be careful when collecting because you might cofound with lily of the valley, meadow saffron or with Arum maculatum which are very poisonous! If you want to read more click here.
As you saw it in the title this is my entry for the Weekend Herb Blogging hosted by Kalyn from Kalyn's Kitchen. This is the second time that I participate, as first I submitted some homegrown garlic. It is a bit ironic because I am not so much a garlic fan, and now here is the bear's garlic as second.
I had to improvise the lunch today, because I had no time for shopping so I checked out what is left. I discovered some baby leek, bresaola, parmesan and a piece of radicchio. I always have a lot of rice at home. Such as arborio, wild rice, basmati, jasmin, but this was not an option. I remembered that in the past I often made potato salad with chicken breast and a piquant dressing. Luckily there were some potatoes left so I prepared this salad and it became one of my favourite potato salads.
Ingredients:300 g potatoes
100 g bresaola
1 piece radicchio
3 baby leeks
parmesan, fresh
3 tablespoon grape seed oil1 tablespoon dijon mustard
2 tablespoon red wine vinegar
salt, pepper
1 teaspoon dried salad herbs
Cook potatoes, peel and cut. For the dressing mix oil, dijon mustard, vinegar, salt, pepper and herbs, add potatoes and chopped radicchio. Serve with bresaola and parmesan.
Update April 4, 2008: Thanks to Lore from Natural Cuisine, who told me about the Nutriferia Roundup, I have just submitted this salad for the event.
The best to prepare this pickled cabbage out of young cabbage. I recommened to use a mixture of white and red cabbages. It is better to use a bigger white and a small red cabbage. Actually you can eat it after 3 weeks, however it might take longer if the cabbage is old. This time I had to wait almost 3 months, but now it is really yummy!
Ingredients:1 white cabbage
1 red cabbage
3 tablespoon salt
1 1/2 l water
1 horseradish
1 tablespoon black pepper corn
3-4 bay leaves
200 ml vinegar
Grate cabbages with a help of a mandoline. Salt and mix well, put aside for 40 minutes. Bring 1 1/2 liter water to boil together with pepper, bay leaves, let it cool. Add vinegar.
Squeeze cabbage and put in glasses together with pieces of horseradish. Pour water on it and let it stay open for 3 days. After, if needed add more vinegar and close.
So here is my first DB challenge from the past. I love this recepie and for sure I am gonna bake these pretzels often. I have to work on the form, because I only managed to make one pretzel look like a pretzel. What I found strange about it the idea to serve with mustard. I love mustard, and I eat it with many different food. As a child I loved mustard bread, I still do, however I ate some grape with these fresh pretzel and those non-pretzel looking things. Amy J. from L'Esistenza Bellissima asked me if we would do the double DB challenge together. Check out her pretzels too! And here is the recepie.
Spring time is here and shops are full with strawberries, asparagus and rhubarb. I made lately rhubarb clafoutis and I confess that was the only one dish with rhubarb I have ever made, but not for the first time. That is why I wanted to give a try for another dessert containing rhubarb as I love everything that is sour. I was sure it needs to be combined with white chocolate, and so I made a white chocolate cream. It is a nice combination with the sour rhubarb flavoured with some vanilla.
Ingredients:
