Posts Tagged ‘cream’

a little bit of goose

January 8, 2014

On Christmas day, usually the Big Bird-day in our tradition, my kids, who were visiting, had to catch a train an hour before mealtime (which, in good German style, is around 1 P.M.), leaving me with neither the time nor rest to stand in the kitchen monitoring a goose roast or some other long-winded extravagancy.

I cooked goose breast fillets (skin on) instead – and white cabbage in wine.

Much nonsense about goose breast fillets can be found on the internet. The most objectionable feature of most of those recipes seems to be that they deny the fact that one is cooking goose at all. In order to, as it seems, camouflage the (quite delicious, if fresh) natural taste of the bird, many of these recipes not only seem to go south, but east, west and north as well. (more…)


a tomato bath with minced lamb

September 13, 2012

One way to make lamb cigars can be found here. Yesterday, we went all wild with fresh ingredients and I made a more tomato-y variety which I’m recording here for the benefits of the eaters present (and anyone else).

The assets:

Medium-coarsely ground lamb with a healthy but not ridiculous amount of fat to serve four.

2-3 fresh, ripe, large tomatoes right off the vine, finely diced.

And…One large-ish diced onion, about 2 tablespoons finely chopped fresh spearmint, a sprig of fresh rosemary, one bay leaf, a teaspoon ground cumin, half a teaspoon mild paprika powder, the tiniest trace of ground cinnamon, freshly ground black pepper and salt to taste, 2 medium cloves finely chopped garlic, good olive oil, dry white wine, a dash of fresh cream.

The sauce: chopped onions, slowly sauteed in (quite) a few tablespoons olive oil in a large skillet with the whole rosemary and the bay leaf. After some softening and yellowing (min. 10 minutes; the slower/longer the merrier), add all the chopped tomatoes, salt and pepper and bubble on, on medium heat, while you prepare the lamb.

The lamb: in a bowl, thoroughly mix ground lamb, mint, cumin, paprika, cinnamon and more pepper and salt. When the tomato sauce has bubbled for about ten minutes, 3-inch cigar-shaped meatballs are made and placed in the sauce one-by one. (more…)

lamb cigars

March 21, 2008

My recipe for meatball-cigars has been waiting in my private recipe archive for a year. Today I gave it a new try in the kitchen, allowing for a few improvements, and here are the results.

Ingredients for two:

– 400g (0.9 lbs) of ground, fresh and wool-smell-free lamb. If you’ve got a meat grinder, try finding assorted bits of lamb-for-cooking, cut the meat off the bones, deep-freeze the latter for some future soup-orgy, and mince the meat. Otherwise, some butchers offer decent (albeit often greasy) minced lamb. (more…)

dried mushrooms, cream and flavor

February 3, 2008

Mushrooms always come in large batches. You may walk the woods daily, and there’s literally nothing out there, for weeks. But a few days of rain and a bit of sunshine at the right moment, and the porcinis pop out of the ground like, well, mushrooms. All of a sudden a casual half-hour walk leads to a most intimidating pile on the kitchen table, waiting to be cleaned and dealt with. It’s even worse with their lesser cousins, the redcaps that grow under birches. These not-so-little guys usually grow all at once, and there are lots of them around.

A quick manner of working through such a pile is to clean the mushrooms, slice them in quarter-inch thick slices, distribute them loosely on a rack and to put them in a warm place with some air circulation. They will be dry within a few days. Then they can be stored in a closed container for years, or ground into a powder.

So now we have a container full of dried porcini slices (non-Swedes buy them in a grocery store, they’re just as good) and a jar with mushroom powder and what now? (more…)