Here’s wild broccoli or “broccoli rabe”, also known as “italian broccoli” or “Spargelkohl” in germany. This long-stemmed cousin of the well-known normal broccoli is more aromatic and has a more distinct flavor. I cooked it asian-style these days and it was a very delicious yet easy to make dish.
These are the dishes I liked best in 2022 and/or that I repeated most often. I’d appreciate if you give them a try, enjoy and let me know how they worked out for you!
Chimichurri is an argentine uncooked herb sauce normally served as a condiment with grilled meats and steaks. I made it for our christmas dinner (and promptly forgot in the fridge). In it’s country of origin the sauce is also used for marinating even fish or poultry. It’s very aromatic, fresh and delicious and it’s easy to make with a mortar and pestle.
Now, lots of people have smiled over Uncle Roger’s hilarious YouTube reaction on somebody’s rice cooking, so, of course I tried his “finger method”, just for the test. No measuring of rice and water, just use your index finger’s knuckles and somewhat “eyeball” everything. There’s a nice and comprehensible explanation here that I shamelessly copied – see below.
And it works! I got fluffy, perfectly cooked and delicious rice. So easy, so convenient, so idiot proof. I’m even thinking about NOT buying a new rice cooker now 🙂
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.
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 (de – en – fr) – and confronted with a very special local dialect 🙂
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.
30 Days Top 3:
I’m (somewhat) social too!