This is what I put together for personal use (american ⇒ metric). It’s pinned to my fridge wall and I use it often. You might find it interesting too.
New Load of Cured Meat
I made a new batch of meat for curing and smoking. This time I will make two sorts: My standard cured pork (right side) like I already did several times. They’re about 700g each, so I’m planning to smoke one of them after curing and dry the other one.
The other type is “Bresaola” – cured and dried beef. It’s been cured with red wine for 24 hours and is now being cured with salt, sugar and herbs in the fridge. After that It’s going to be dried.
Gnocchi with Brown Butter and Sage
Made these little creeps yesterday for dinner. They’re absolutely easy to make but are very flavorful and yummy.
Ingredients:
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
Homemade Garlic Paste
I like garlic and besides the fresh cloves, I use a lot of store bought garlic paste for cooking when I’m in a hurry. So why not make some myself, have it fresh and have a little fun? I normally use this brand, it’s tasty, almost non-chemical and I consider it somewhat “original” since my asia store clerk strongly recommended it to me.
Homemade Sourdough Bread
Chinese Steamed Rice Noodle Rolls (Cheung Fun)
Now these are a little more complicated… I had stuff like them in a vietnamese restaurant and I was now googling around for some time to find something similar that I’d dare myself. So finally, since I’m neither asian nor a professional, I’ve thrown this together from here, here and here. What can I say? They turned out a bit ugly but indeed really delicious 🙂
Beans with Bacon
As a kid I loved the Bud Spencer & Terence Hill movies! Great stories, even greater comments and… cool food. Just remember them grubbing a full pan of beans and bacon fresh from the campfire and niftily stolen from some starving-ass villains (and occasionally sharing it with their horses). Here’s my (very simple) version – a tradition for the last 20 years:
Hauke, Part III and How to (Sourdough Starter)
After one day of rest, it’s day 4 of the sourdough test now. It has a distinct sourly smell, rather fresh and not pungent or moldy and it bubbles. I’ll feed it one last time today and then try it out for baking bread. After all, I can sum up the process as follows:
