A quick, simple and tasty recipe (if you like liver). Based on an article in La Cucina Italiana.
For 2 Persons:
250 onion, chopped sideways into fine strips
250 veal liver, cut into small pieces
30g butter
Extravirgin olive oil
2 sage leaves
handful of parsley, finely chopped
1 glass dry white wine
salt, pepper
Preparation:
On medium heat, melt 30g of butter and olive oil [...]
Even if time has become a valued commodity lately, I still like to cook, and to occasionally try out new things. On this long weekend, I ventured to explore a heavenly taste combination: Basil and Strawberries. I remembered this combination from idly thumbing through Culinary Artistry, an extraordinary and inspiring book by Andrew Dornenburg and [...]
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And another recipe. This was the other dish that required a bit of prep time at last Sunday’s party. But believe me – it’s worth every minute of it! The dipping sauce is complex to make, but also complex in flavors, which more than offsets the time spent in the kitchen. In preparing [...]
Summer is finally here! And when we’re suffering from the heat, why not cool down a bit with a classic Spanish summer dish: Gazpacho, cold tomato soup. I just cooked this for a party of 20 last Sunday, and no one complained. My personal interpretation of this classic looks as follows after the fold.
This is step one: Get yourself a nice bluefin tuna of ~100kg.
Steps two and three of this fotonovela are after the fold.
This weekend, I planned to do some serious cooking. Ever since we had seen the Disney/Pixar movie Ratatouille, we were aching for some good ratatouille. Funny actually, that you can get hungry from watching CG imagery of food cooked by rats. But then, I found out that star-studded, best-of-America cook Thomas Keller from The French [...]
This recipe is a great starter, but make sure your guests are OK with goat cheese! I found the recipe one day in the laser printer at work, and it left a strong impression with me. Moreover, it’s very easy to do.
Ingredients for 4 persons:
1 head green oak leaf lettuce (actually, just a [...]
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Over Easter, we stayed in Paris. To the surprise of everybody we tell this to, we were very satisfied with the restaurants and the service. Maybe just dumb luck. Only once during that stay, we managed to get into a tourist trap with bad wine, bad food and even worse service, But don’t worry – [...]
Die letzten 2 Tage war ich in Verona an einer Konferenz eingeladen, um unsere Arbeit an Inhibitoren des Dengue-Virus zu präsentieren.
Jetzt weiss ich endlich auch, wie man “Orata” übersetzt, denn von diesem Fisch gab’s reichlich … Daurade royale, Goldbrasse, oder sogar gilthead seabreem, das geht mir mittlerweile fast so leicht über die Lippen, wie der [...]