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!
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 […]
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.
Asparagus makes an excellent salad, the white or green stalks are great when pan-fried or grilled, steaming would be a good idea – but I cook them à l’anglaise, as the French say when they mean: in water. It’s fast food but it’s great.
Cooking may be fun most of the time – but when you really go for it, it turns into hard labour. That is certainly true for the classic French dish called tourte, a bourgeois marvel of culinary decadence which basically combines two elaborate dishes into one.
A home-made terrine makes the pride of each amateur chef. A poor man’s feast in former times, it has turned into an almost ceremonial dish nowadays. Here are some basic rules for how to do it at home.