We’ve had a lot of asparagus here these days due to it being in season. I, personally, like the green variety way more than the hyped white one because it’s more flavourful and tastes more like a distinct vegetable. Here’s how to make a simple and delicious side dish from it.
Ingredients:
1 bunch of green asparagus (~500g)
2 cloves garlic, minced
1/2 tbsp. butter + 1/2 tbsp. olive oil
Salt and pepper to taste
So we caught the weekly allowance of two hours of sunshine the german weather gave us today and used it to finally try out the tabletop grill. It works well and the insulation at the bottom is very effective – no particularly strong downward heat development, so it seems to be safe to use right at the table. Fotos:
Yay, my first cheese is ready! The Codsworth I made about a month ago is done ripening and ready to serve!
I don’t know if everything I did went the correct way, and I certainly don’t know if it tastes even rudimentarily like a proper “Cotswold” since I never had one before. But it definitely is flavourful and – yes – even a little hearty. It does have a hint of a sourly note, not unpleasant but noticeable. It goes well with bread and salad and a drop of olive oil and some pepper also fit it well. I’ll also try it melted in some oven baking recipe.
Until now, nobody got a bad stomach from it and everybody found it at least pleasant enough 🙂
The sauce vierge is a traditional french, meditarranean-style, infused sauce invented by some super important french cooking guy several decades ago. Goes very deliciously with fish, and that’s what I had yesterday.
Well, I’m really into cooking, but these days I stumbled upon something completely new to me again: Rillettes. A french type of shredded strands of pork/chicken/duck or even fish as a soft and savoury spread for toasted bread and the like.
Meat or poultry or whatever is cooked over a long period of time until very tender and aromatic, then frayed and mixed with it’s own juices and rendered fat. Stored in a glass jar and topped with a layer of fat for preservation this is a hearty, savoury and addictive addition to a rustic and “good and solid” dinner. Obviously, this is not for the calorie-conscious…
This recipe is, while a little more complicated, very rewarding and delicious. Yesterday I got hands on a nice piece of pork tenderloin and decided to try this:
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