Yesterday I made smoked sea salt. I saw a dude on the interwebz using some on a flank steak these days and it looked delicious. So I wanted to try it too.
Made these little creeps yesterday for dinner. They’re absolutely easy to make but are very flavorful and yummy.
Gnocchi for two (about 200g each)
8-10 leaves of sage, coarsely cut
125 g butter
1 small shallot, finely diced
1 clove garlic, finely diced
Salt and pepper
Grated parmesan cheese
Just wanted to tell the world I’m married for 48 hrs now and still happy with it! 🙂
Some images from my windowsill these days. I’m trying to grow some herbs for the kitchen from seeds. Most of it works out rather well. It’s only the Rosemary that is is a little peaky and doesn’t really seem to like growing very much. The Tomatoes were planted (from plain supermarket-tomato-slices) only about a week ago and I’m pretty satisfied with the progress. Those Chilies grow like hell and I’ll have to germinate the blossoms with a soft brush these days when I have the time and ease to do it.
My first try on the dutch oven other than for baking bread yesterday, together with some friends. Turns out, it’s an absolutely great tool, easy to use, minimum effort required and surprisingly convenient. I made five rubbed chicken legs with some potatoes, onions and a load of garlic, added pepper, herbs and a little beer and broth. Then just let it sit undisturbed for 1 1/2 hours and they came out juicy, tender and flavourful. Success!
BTW, I ended up not caring about calculating coal numbers, because – surprise! – they’re friggin’ hot and difficult to handle without tongs. I just put the determined amount underneath and then didn’t feel like bothering anymore so I just poured the rest from the chimney on top. Still worked beautifully.
Since I’m planning to try this for the first time this evening (until now, it was only used for baking bread 🙂 ), here’s a table bringing together coals, temperature and pot size for getting your dutch oven to the right temperature:
German language only – sorry. It’s taken from here.
I finally put my DIY Rotisserie to use yesterday evening. To be honest, I had no clue what to do so I just marinated 4 cut up chicken breasts in a little olive oil, salt, pepper and rosemary and skewered them up. After 1 1/2 hours slowly turning over the fire, they were perfectly good, crispy outside and juicy inside. I’m definitely going to do that again.
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