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Category: Recipes & Cooking

Good and Original Teriyaki Chicken

Anything “Teriyaki” apparently means nothing more than “glossily fried”. Thus: You don’t need any expensive store-bought sauces, special ingredients or anything! The recipe (which seems to be original, since I even asked a born and raised asian person – just to make sure), is really easy, very delicious and done in almost  no-time. Try it! As far as i know it’s the original.


Steak Haché

I was about 17 years old when I was part of a school student exchange with france. With our hardly manageable and ill-fitted school-french me and my fellow classmates found ourselves being caught in a school (un “collège”) downtown in the city of Marseille (deenfr) – and confronted with a very special local dialect 🙂


Oven-baked Baby Back Ribs

Since a long time I finally made myself some baby back ribs in the oven again. Seasoned with my favourite dry rub, they’re ultra-tender, fall-off-the-bone and veeery delicious!

This is seriously good shit, a feast for the eyes and the taste buds. See my well-proven recipe here.


Summer Dinner

Yesterday’s Spaghetti “Aglio, Olio e Peperoncino” (following my old recipe) with a side of garlicky, buttery oven roasted green asparagus. This is easy:


Smoked Char

 

We got two beautiful chars from our favourite fishmonger and brined (see below) them over night. Then they were “hot smoked” – a fast and delicious cooking method, but not suitable for long-term preservation.

Hot smoke for about 30++ minutes (depending on the size of your fish) at up to 90°C/195 °F and until golden on the outside. Add your favourite smoking wood after 10 minutes for a nice aroma. They’re done when you can pull out the back fin very easily and can be served for example with toasted bread, salad and horseradish. They’ll keep in the fridge for max. 2-3 days.


Pickles Taste Test

After 4½ days in the fridge I went to try the pickles I made last week. Summary: Really not bad at all, but of course improvements are possible.

Asparagus and onions are perfectly ok; Crunchy, fresh and bright. A great addition to “Brotzeit”! I won’t do it again with green onions though, they became rather mushy and even got a little brown. Absolutely edible but not very appealing.

Also, I’ll try some more sugar next time since that distilled white vinegar is very acidic and needs to be balanced out a little more.


Cream of Green Asparagus Soup Recipe

I tried making pickles for the first time lately, among else using asparagus as a vegetable. Since I didn’t want to throw away the trimmings I made cream of asparagus soup. Not complicated, not time consuming and tasty.


Basic Vegetable Pickling Recipe

I wanted to try pickling, so I decided to give it a try on the weekend, but starting with only small batches. My beloved aunt Inge would vividly oppose to the term “pickling” (she’s an institution on home grown greens as well as food-preservation and she’s some kind of an old-style, longtime proficient german homesteader, not the american style 🙂 ). But I’ll try anyway.


Roasted Garlic Recipe

There’s a sh*tload of videos online from people making oven roasted garlic and using it for garlic bread, etc. I wanted to try that too eventually – and boy, is that amazing! The whole house smelled of garlic and I don’t want to know how *I* smelled afterwards 🙂 This is luscious, delicious and by the way absolutely easy to make. Do try this if you haven’t already.


Oven Baked Chicken with Marsala Sauce Recipe

I found a bottle of Marsala wine in the basement, long forgotten and once used for cooking that I just had to make use of. Marsala is an italian special origin type of sweet wine that I mostly know for it’s use in cooking – and it makes for a very pleasant and delicious flavour.

Since I was finally (st)able enough again – *sigh* – to be somewhat productive and contribute something for the family, here’s yesterday’s dinner. The ingredients list makes it look far more complicated than it actually is.


 

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