Hühnerbrühe/Hühnerfond

Sobald die Temperaturen draußen sinken, wird es höchste Zeit, die Fondvorräte wieder aufzustocken, die den Sommer über fleißig geplündert wurden.
Hausgemachter Fond, oder wie man früher gesagt hat, Brühe, ist für mich eine der elementarsten Zutaten in der Küche. Als ich vor einigen Jahren mit dem Kochen angefangen habe, hab ich mich immer gewundert, warum meine Saucen einfach nicht schmeckten, zuhause bei Mama schmeckten sie unvergleichlich viel besser. Ich hab es damals auf meine noch fehlende Kocherfahrung und die falschen Rezepte geschoben, mittlerweile weiß ich, dass es an den fertigen Fonds gelegen hat. 
Klar, es gibt heutzutage sicher auch fertige Fonds ohne 1365 Zusatzstoffe, aus denen man eine leckere Sauce oder Suppe zaubern kann, eins sind sie aber garantiert, nämlich um ein Vielfaches teurer als selbstgemachte Fonds und dazu kommt, dass man, wenn man die Fonds selbst zubereitet, wirklich mit Sicherheit weiß, woher die Zutaten kommen.

Einen Fond kochen kann wirklich jeder, denn alles, was man dazu braucht, sind die Zutaten, einen möglichst großen Topf und Zeit, sehr viel Zeit. Es bringt gar nichts, das Huhn oder die Karkassen mit Gewalt und auf höchster Stufe im sprudelnden Wasser auszukochen. Der Fond wird dadurch nicht besser - im Gegenteil. 
Kleine Flamme und dafür viel Zeit lassen, dann klappt's auch mit dem Fond. Am besten morgens direkt anfangen, dann sind die Vorratsregale abends wieder prall gefüllt. 
 Ich brauche in meiner Küche folgende Fonds:
Kalb- oder Lammfond gibt's bei mir nicht, da wir weder Lamm, noch Kalb essen. Der wichtigste Fond ist für mich mit Abstand Gemüsefond, da ich aber erst kürzlich Hühnerfond gekocht und zuuuufällig meine Kamera in Reichweite hatte, starte ich damit - in den nächsten Monaten möchte ich Euch nämlich zeigen, wie pippieinfachleicht die Fondkocherei ist und dass Ihr diese fertigen Gläser beim nächsten Einkauf getrost im Supermarktregal stehen lassen könnt.

Wie immer, wenn es um Fleisch, bzw. tierische Produkte geht, ist mir besonders wichtig, dass es sich um richtige Bio-Ware handelt, ich bevorzuge Demeter-, Bioland- oder Neuland-Produkte. Kauft bitte kein Huhn aus Käfighaltung, hausgemachter Fond ist soviel günstiger als der gekaufte, da seid Ihr sogar mit einem Demeter-Suppenhuhn noch gut im Plus. 
Wie so oft, führen auch hier viele Wege nach Rom zu einem leckeren Hühnerfond. Man kann ein ganzes Suppenhuhn, Hühnerklein oder auch nur die Karkassen verwenden, das kommt ganz drauf an, was man bekommt. 
Wie man aus Karkassen einen Fond herstellt, zeig ich Euch demnächst, heute geht's ums Ganze, ums Suppenhuhn. 
Meine Mama kocht für ihre Hühnerbrühe grundsätzlich nur das Huhn aus, ihr kommt kein Gemüse in den Topf, ich mag ein wenig Gemüse dagegen sehr gern in der Brühe, allerdings nur die klassischen Suppengemüse, Tomaten, Fenchel & Co, kommen mir ebenfalls nicht in den Fond. 
Besonders mit Lauch und Sellerie müsst Ihr vorsichtig sein und nicht zuviel dazu geben, da beide recht intensiv sind. Die Zwiebel gebt unbedingt MIT der Schale ins Wasser, die unterstützt nämlich die schöne goldene Färbung der Brühe, kennt Ihr sicher vom Ostereierfärben - ganz erstaunlich, wieviel Färbekraft in dem büschen Schale steckt.
Wenn Ihr die Brühe einkochen wollt, entfettet sie vorher nicht, sondern füllt sie mit dem Fett in die Gläser. Zum einen enthält gerade das Fett die vielen gesunden Inhaltsstoffe, die Hühnerbrühe besonders bei Erkältungen so gesund machen, zum anderen konserviert die Fettschicht, die sich über der Brühe sammelt, die eingekochte Brühe zusätzlich. 
Wenn Ihr dann später partout kein Fett in der Suppe haben wollt, könnt Ihr das Glas einfach ein paar Stunden vor der Verwendung in den Kühlschrank stellen. Das Fett wird dann fest und Ihr könnt es einfach mit einem Löffel abheben.        

Zutaten 
1 Bio-Suppenhuhn oder 1,5 kg Hühnerklein
1 gelbe Zwiebel, halbiert
1 Bund Petersilie 
1 Petersilienwurzel
1 Karotte 
1 Scheibe Knollensellerie (wenn vorhanden, auch gerne das Grün davon)
1 kleine Stange Lauch (längs aufgeschnitten und sehr gründlich gespült)
1 TL schwarze Pfefferkörner
1 TL Salz
ca. 2 l kaltes Wasser
Zeit, viel Zeit

Zubereitung
Das Suppenhuhn unter kaltem fließenden Wasser waschen und je nach Topfgröße zerteilen. Das Gemüse putzen und nur grob in Stücke schneiden, die Zwiebel quer halbieren, aber nicht schälen. 
Das Suppenhuhn mit den restlichen Zutaten in einen großen Topf geben und mit kaltem Wasser auffüllen, alle Zutaten sollen auf jeden Fall gut bedeckt sein. 
Zum Kochen bringen, einmal aufwallen lassen, dann die Temperatur herunter schalten und das Huhn bei niedriger Hitze mit geschlossenem Deckel vor sich hin simmern lassen, das Wasser soll auf keinen Fall mehr mehr kochen. 
Den Schaum, der an die Oberfläche tritt, mit einem kleinen Sieb oder Löffel abschöpfen. Evtl. während des Kochens noch Wasser nachgießen, das Huhn und das Gemüse sollen immer gut bedeckt sein.
Je nach Weiterverwendung des Hühnerfleisches und der Größe, sowie dem Alter des Huhns, das Huhn entweder 1 1/2-2 Stunden köcheln lassen (das Fleisch kann dann noch für Salate oder Frikassees verwendet werden) oder 3-5 Stunden richtig kräftig auskochen. Die Brühe wird dann intensiver, das Fleisch aber so trocken, dass es kaum noch weiterverwendet werden kann. 
Die Hühnerkarkassen und das Gemüse mit einem Schöpflöffel aus dem Topf nehmen und die verbliebene Brühe durch ein sehr feines Sieb oder ein Mulltuch passieren.

Einkochen des Fonds im Backofen
Die Gläser und/oder Flaschen gründlich mit Wasser und Spülmittel reinigen, gut ausspülen. Bei 150°C im Backofen für ca. 15 Minuten sterilisieren, herausnehmen und kurz etwas abkühlen lassen. Wenn die Gläser direkt mit dem heißen Fond befüllt werden, platzen sie leicht. 

Den Fond ca. 5 Minuten sprudelnd aufkochen, in der Zwischenzeit die Deckel der Gläser und Flaschen in einen Topf geben und mit Wasser auffüllen. Zum Kochen bringen und ebenfalls ca. 5 Minuten köcheln. Ich stelle den Trichter, mit dem ich die Gläser und Flaschen befülle, ebenfalls in den Topf, so wird der gleichzeitig sterilisiert.

Den Fond in die Gläser und Flaschen einfüllen und sofort fest verschließen. Die Gläser nicht bis zum Rand befüllen, sondern ca. 2 cm Rand lassen. 
Den Backofen auf 180°C Unterhitze aufheizen, eine Fettpfanne auf unterster Stufe einhängen und ca. 2 cm hoch mit kochendem Wasser befüllen. Die Gläser und Flaschen so nebeneinander in die Fettpfanne stellen, dass sie sich nicht berühren und alles 45 Minuten einkochen. 
Die Gläser im Anschluss aus dem Backofen nehmen, nicht im Backofen auskühlen lassen.

Haltbarkeit 
Mit Haltbarkeitsangaben bin ich ja grundsätzlich immer sehr zurückhaltend, da die Haltbarkeit der Endprodukte im Wesentlichen von zwei Faktoren abhängig ist, dem Zustand, bzw. der Frische der Zutaten und der Hygiene bei der Zubereitung - auf beides hat das Rezept selbst natürlich keinen Einfluss. 
Vorausgesetzt, Ihr habt wirklich sauber gearbeitet, ist der Fond aber mindestens ein Jahr haltbar - theoretisch. Ich hab schon Fischfond verwendet, der über 3 Jahre in den Untiefen meines Vorratsregals gestanden hat und ich lebe noch ;o)
Wichtig ist, dass die Deckel beim Öffnen ploppen, wie Ihr es auch von gekauften Gläsern und Flaschen kennt. Wenn der Deckel sich leicht öffnen lässt oder sogar nur noch aufliegt, gehört der Inhalt des Glases in den Abfall - so leid es mir tut. 
Die Deckel von Gläsern, deren Inhalt verdorben ist, gehören ebenfalls in den Müll, die Gläser selbst könnt Ihr natürlich wiederverwenden, nachdem Ihr sie ausgekocht habt.

Kommentare:

tut hat gesagt…

Vielen Dank für das tolle Rezept und die ausführliche Anleitung.
Wie lange hält sich die Brühe so?

Liebe Grüße
Katja

Steph hat gesagt…

Gut, dass Du das fragst, Katja - hab ich in dem Beitrag komplett vergessen.

100%ig kann ich das natürlich nicht bestimmen, wenn man aber sauber arbeitet, sind die Gläser, bzw. der Inhalt mindestens 1 Jahr haltbar. Ich hab schon Fischfond verwendet, den ich mind. 3 Jahre, wenn nicht länger gelagert hatte und ich lebe noch ;o)

Wichtig ist, dass der Deckel wie bei gekauften Gläsern ploppen muss und der Fond nicht sauer riecht, dann biste eigentlich auf der sicheren Seite.

Ich füg das aber direkt nochmal an, danke für den Hinweis!

Tina hat gesagt…

Danke für den Beitrag! Habe bisher immer nur Gemüsefond selber gekocht, Hühnerfond steht schon seit langem auf der Liste. Bin schon auf den Post zum Fondkochen mit Karkassen gespannt. Wäre mal ein guter Anlass um ein Huhn im Ganzen zu kaufen und komplett für unterschiedliche Gerichte verwenden. Immer nur Hühnerbrust oder -schenkel kaufen, das widerstrebt mir irgendwie immer mehr.

Liebe Grüße!
Tina

Joona Bäcker hat gesagt…

Danke für diesen tollen Beitrag !!
Als Fan für selbst hergestellte Bevorratung, hast Du bei mir damit offenen Türen eingerannt und ich werde die Herstellung von solch einem Fond gerne übernehmen.
Nicht nur eine tolle Idee - es sieht auch Klasse aus auf Deinen Bildern.
Herzliche Grüße Joona

Ann-Katrin hat gesagt…

Wirklich ein toller Bericht! Ich helfe meinem Papa schon seit meiner Kindheit bei der Herstellung von diversen Fonds. Ein Fertigprodukt kann da bei mir nicht landen. Leider braucht es natürlich etwas Zeit und Geduld.
Bei Gemüsebrühe(Paste) bin ich inzwischen dazu übergagengen, sie roh herzustellen - dann ist da wenigstens etwas Aufwand eingespart.

Lass es dir gut gehn!

Liebe Grüße, Ann-Katrin
von penneimtopf.blogspot.de

Wolke-Sieben hat gesagt…

Ein Haufen Arbeit der sich wirklich lohnt!!! Allerdings hebe ich meine Fonds (auch in kleinen Gläsern u. Flaschen) im Gefrierschrank auf, zum Einkochen bin ich immer zu faul!

Bengelchen hat gesagt…

Meinen Gemüsefond koche ich eigentlich nie ein, denn ich mache immer nur ein paar Gläser voll. Ansonsten mache ich nur noch Gemüsepaste.

Deinen Beitrag finde ich aber toll, hoffentlich regt er viele Leute dazu an, das Fertigzeug stehen zu lassen.

Anonym hat gesagt…

wundervolles Rezept, herzlichen Dank dafür!!

...das ist doch gleich eine tolle Geschenkidee für Familienmitglieder, die schwer zu beschenken sind, aber gerne kochen!

Liebe Grüsse
Nicole

Julia hat gesagt…

Nachdem ich entdeckt habe, dass gekörnte Fertigbrühe zum überwiegenden Teil aus Glutamat besteht, koche ich meine Brühen auch selbst. Gerade bei Geflügel geht es ja so einfach, da kaufe ich ein ganzes Hähnchen, die Schenkel gibt es gleich, die in der Brühe vorgekochte Brust am nächsten Tag, und aus dem Rest kocht sich die Brühe nebenbei praktisch von selbst. Aber den Trick mit dem Sterilisieren im Backofen muss ich mir merken, habe sie bisher einfach nur heiss eingefüllt. Ich koche ja nicht viel Brühe aufs Mal, dafür regelmässig, aber sie ist mir auch schon schlecht geworden...

LG, Julia

Island Girl hat gesagt…

Danke fuer den Tipp mit den Glaesern, haette ich auch mal selbst drauf kommen koennen, denn ich habe bisher immer eingefroren und stosse damit oft an die Grenzen meines TK. Daher habe ich oft die Gelegenheit verpasst aus einem Karkas Fond zu machen, das wir ab jetzt anders, denn marmeladenglaeser habe ich genug gesammelt. LG Gudrun

Frau Mahlzahn hat gesagt…

Sehr cool -- danke für das Rezept, wäre mal wieder einen Nachmittag wert, ;-). Jetzt noch eine Frage nach der Portionierung -- kochst Du eher in normalgroßen handelsüblichen Gurken- und Marmeladengläsern ein oder in größeren Einmachgläsern? Bin da immer etwas unschlüssig -- das eine scheint mir zu klein, das andere dann zu groß, so viel brauche ich meistens nicht.

So long,
Corinna

Steph hat gesagt…

@ Tina
Ich hab heute direkt 4 Entenkarkassen bei meinem Schlachter bestellt, geht also bald los :o)

@ Joona
Vielen Dank!

@ Wolke-Sieben
Ich hab leider nur einen ganz kleinen Gefrierschrank, daher stellt sich bei mir die Frage gar nicht. Wenn ich selbstgemachten Fond haben will, muss ich ihn einwecken, sonst ist mein Gefrierschrank in Nullkommanix voll ;o)

@ Bengelchen
Mit der Gemüsepaste hab ich es nicht so, ich werd aber morgen mal mit meinem neuen Entsafter versuchen, Gemüsebrühpulver herzustellen - schaun wir mal ;o)

@ Nicole
Sehr gerne!
Du hast absolut Recht, so ein Gläschen hausgemachter Fond ist ein tolles Geschenk oder Mitbringsel.

@ Julia
Ich mach lieber viel auf einmal und dafür seltener, dann muss ich nicht so oft ran :o)

@ Corinna
Ich koch immer in den oben abgebildeten Flaschen und Gläsern ein. Die Flaschen haben 500 ml und die Gläser so ca. 250. Gemüsebrühe kommt in 750 ml Flaschen, da ich die meist auch für Risotto brauche und da kommt die Menge ganz gut hin.

Lusi hat gesagt…

Ich bin hier sonst stiller Leser und Nachkocher, wollte aber mal sagen, wie gut mir Dein Blog gefällt. Die Rezepte sind einfach klasse, und in den Post und Bildern steckt so viel Arbeit und Liebe. Vielen, vielen Dank!
Ich habe schon häufiger Sachen von Dir nachgekocht, und es ist eigentlich immer gelungen.
Dieser Post kommt genau richtig, denn in der Adventzeit ist ja man schon mal eingladen, da ist das echt ein viel besseres Mitbringsel als z.B. Blumen.
Eine Frage hab ich aber noch:
Die Gläser kommen erst in den Backofen, und dann aber nochmal in kochendes Wasser? Ich hätte jetzt gedacht, dass das eine das andere ersetzt? (Mit zwei Kleinkindern im Haus habe ich nämlich so einen Flaschensterilisator, denn wollte ich eigentlich dafür einsetzen.)
Ganz liebe Grüße
Lusi

SeifenRuehrer hat gesagt…

Danke für Dein Rezept. Ich lese immer gerne hier mit und habe schon viele Anregungen bei Dir geholt. Ich würde gerne Gemüsebrühe auf Vorrat kochen, weil ich das am Häufigsten brauche. Wird es da auch mal ein Rezept geben, oder kann ich das gleiche Rezept wie die Hühnerbrühe nehmen nur ohne Fleisch?
Du hast übrigens einen ganz tollen Blog und ich liebe Deine tollen Fotos.
lg. Sylvie

Steph hat gesagt…

@ Lusi
Die Gläser kommen zum Sterilisieren in den Backofen, werden dann entnommen und befüllt, verschlossen und gehen dann nochmal zum Einkochen zurück in den Backofen. Diesmal in eine mit Wasser befüllte Fettpfanne, damit sich die Hitze besser verteilt und die Gläser nicht platzen.

Wenn Du einen Sterilisator hast, kannst Du die Gläser darin sterilisieren, dann befüllen und die Brühe anschließend im Backofen nochmal einkochen.

@ Sylvie
Vielen Dank, es freut mich sehr, dass Dir mein KuLa gefällt!
Gemüsebrühe kommt demnächst auf jeden Fall auch noch, gestern erst gekocht und fotografiert, Rezept steht auch schon, muss nun also nur noch gebloggt werden, das dauert aber ein wenig, da ich ja nicht nur noch Fonds bloggen will ;o)
In den nächsten Monaten möchte ich alle oben im Text aufgeführten Fonds bloggen, der Winter kann also kommen ;o)

Melanie hat gesagt…

Also für mich wär der Gemüsefond auch echt hilfreich, kannst ihn also gern auch schneller posten :)

Miriam hat gesagt…

Erst mal vielen Dank für das Rezept!
Würde ja auch gerne viel mehr selber machen, kann aber auch nicht so viel einfrieren und das einwecken habe ich immer gescheut, aus Angst was falsch zu machen. Aber du hast das ja so gut erklärt - da schaffe ich das jetzt auch :)
Könnte man Chutney so auch haltbar machen? Meins steht momentan im Kühlschrank rum, nimmt elend viel Platz weg und mein Freund hat langsam keine Lust mehr auf Chutney ;)
Und meinen Vorredner möchte ich mich anschließen, dass Rezept für den Gemüsefond darfst du gerne schon bloggen! :)
Liebe Grüße und vielen Dank für deine tollen Rezepte!
Miriam

Anonym hat gesagt…

Liebe Steph, danke für das tolle Rezept.
Musste ich heute gleich nachmachen. Die Hühnerbrühe ist auch sehr lecker geworden, nur leider scheine ich beim Einkochen etwas falsch gemacht zu haben. Ich habe 3 Flaschen mit 1 Liter Inhalt befüllt und wie beschrieben 2 cm Platz gelassen. Und ein Marmeladenglas wanderte auch noch in den Backofen. Die Falschen sind von der Form her wie Milchflaschen. Irgendwann fing es dann an wie wild zu zischen und es dampfte dann auch aus dem Backofen. Hab mich gar nicht getraut den Ofen zu öffnen (in meinen Backofen kann man von außen nicht reinschauen). Nach 45 Minuten hab ich die Gläser aus dem Ofen genommen. Bei allen war jetzt unterschiedlich viel Brühe verblieben (so 7-12 cm fehlte jeweils). Nur das Marmeladenglas war noch genauso voll wie vor dem Einkochen. Die Brühe scheint irgendwie ihren Weg nach draußen genommen zu haben. Weißt du was ich falsch gemacht haben könnte? Wahrscheinlich war zuviel drin, oder? Wäre toll wenn du mir sagen könntest auf was ich beim nächsten mal achten muss (mein Gefrierschrank ist auch zu klein um Brühe einzufrieren). Liebe Grüße
Alissa

Melli hat gesagt…

Hey Steph!

Ich habe grad dein Rezept nachgekocht, aber ich glaube da fehlt noch etwas Übung^^ Ich war bis jetzt immer stiller Leser, aber...

Was mich etwas stutzig gemacht hat war, dass du von Schaum beim Kochen sprichst. Wenn sich wirklich bleibender Schaum bildet, also nicht so ein bisschen durch das sprudeln, ist das eigentlich nicht gut. Ich hatte vor längerem mal eine Unterhaltung mit meinen Großeltern, dass man Hennen nicht schlachten darf, die gerade Glucken (heißt das so?), weil die beim Kochen schäumen und das ungesund wäre, durch die ganzen Hormone im Huhn...
Mein gekauftes Huhn *hust* hat nicht geschäumt...

Steph hat gesagt…

Oh, da hast Du wahrscheinlich etwas falsch verstanden oder ich hab mich einfach schlecht ausgedrückt. Der Schaum, den ich meine, wird durch Schwebstoffe und ausgetretenes Eiweiß verursacht, ist also grundsätzlich absolut nichts Schlimmes, sondern trübt den Fond einfach nur ein.
Dieser Schaum kann, muss aber nicht entstehen, von daher ist bei Dir alles bestens gelaufen!

Guten Appetit ;o)

Anonym hat gesagt…

Hallo Steph, vielen dank für die tollen Rezepte.
Genau so mach ich meine Brühe.
Wenn ich frische Kurkumawurzel habe wird sie besonders
gelb und lecker.
grüsse aus Bayern Maria

Anonym hat gesagt…

Hallo Steph,

vielen Dank für diese ausführliche Anleitung! Endlich habe auch ich mich getraut Hühnersuppe nicht nur zu kochen, sondern auch einzuwecken...

Jetzt habe ich allerdings doch noch eine Frage: Beim Herausholen der Gläser war deutlich ein Zischen zu hören. Hat dies etwas mit dem Temperaturunterschied zwischen Ofen und Küche zu tun oder ist dies ein Zeichen, dass die Gläser nicht korrekt verschlossen wurden (von aussen sieht dies allerdings nicht so aus)?

Woran erkenne ich denn, wenn beim Einwecken etwas schief gelaufen ist? Würde die Gläser ungerne im Regal deponieren um dann festzustellen, dass diese nicht mehr zu gebrauchen sind :-(

Vielen Dank schonmal und herzliche Grüsse aus dem kalten Bayern,

Claudia

 

Nachbarschaft

Auswärts

  • 8 Things You Might Be Wondering About Cooking Turkey Right Now — Thanksgiving from The Kitchn - An Outdoor Thanksgiving for 10 [image: Pin it button big] How do I grill this bird? Can I just slam this in the oven and forget about it? How do I ta...
    vor 1 Stunde
  • bacon + gruyere + apple + whole grain bread stuffed pumpkin - This is quintessential fall. As winter most finally creeps in and we celebrate the last [...]
    vor 5 Stunden
  • Get inspired with Thanksgiving recipes from across America - Looking for some inspiration to spice up your Thanksgiving meal? Here are some recipes from across the US to get your creative juices cooking Continue rea...
    vor 6 Stunden
  • links: food - Featherbed Eggs Will Get Your Family Out of Bed | The Feed. Marshmallows On Sweet Potatoes? Thanksgiving’s Traditions Exposed : NPR. I cannot handle marshm...
    vor 8 Stunden
  • Sweet & Spicy Peanuts - I’m always late to the holiday game on the blog. While others have been posting pumpkin recipes since August and give you recipes for a dozen ways with tur...
    vor 10 Stunden
  • wednesday at Michelle’s – my workshops - More than cooking, more than writing, more than taking photographs, I love to teach. Sharing what I know with anyone who’s interested fuels my passion fo...
    vor 10 Stunden
  • Recent Work: Marks & Spencer - Adventures In Imagination Campaign {Part 1} - All photography © Mowie Kay // Food Stylist Maud Eden // Prop Stylist Wei Tang
    vor 12 Stunden
  • Green Mac & Cheese - [image: Green Mac & Cheese] With only 5 ingredients, this creamy macaroni and cheese is both easy and delicious. The vegan edamame cheese sauce is not ju...
    vor 12 Stunden
  • Butternut Squash Soup & Sage Crostini - [image: IMG_2014_11_01_01413-cropped] This soup recipe is a version of an old favorite. It’s not from my childhood or anything, but it was one of the first ...
    vor 13 Stunden
  • 31 Recipes to Revitalize Your Thanksgiving Leftovers - It's the inevitable result of every Thanksgiving feast: no matter how many guests you pack around your table and no matter how much they eat, you will have...
    vor 14 Stunden
  • Wednesday Coffee Talk - 1. Welcome to my kitchen table. Otherwise known as APPLE BUTTER HELL. 2. Okay, fine, so I got the hang of it by the end, but it still took 5 hours to mak...
    vor 17 Stunden
  • Far Breton - Far Breton is a classic French dessert, a rich, dense custard with dried fruit imbibed with Armagnac, brandy or rum.
    vor 18 Stunden
  • FRIENDSgiving - If you, like myself, are a die hard fan of the greatest sitcom ever (Friends, duh), the photo above requires no explanation. If you are not familiar with F...
    vor 19 Stunden
  • Quick-Roasted Turkey with Parsley-Caper Sauce - Recipe from *Epicurious*
    vor 23 Stunden
  • D Bar Denver reopening this Friday - One of my very favorite places in Denver is back! I am unbelievably excited to share with you the great news of the re-opening of D Bar restaurant here...
    vor 1 Tag
  • Apple and Fennel Stuffing - I think most people would agree that the side dishes are the best part of the thanksgiving meal. Stuffing, mashed potatoes, buttered green beans, creamed ...
    vor 1 Tag
  • Sweet Potato Skillet Hash - Rituals. With the holidays coming up, I can’t help but think about them, the role they play in all of our lives, and how grateful I am for them. Every mo...
    vor 1 Tag
  • Saffron Sweet Potato Pumpkin Soup + Pumpkin Seeds + Sage Croutons - It’s astonishing the way our memory works with flavours. Someone sitting next to me on the tube eating a packet of crackers – I can only smell the sweet...
    vor 1 Tag
  • Zucchini Noodles with Turkey Marinara Sauce - At some point during this Thanksgiving week you’re all going to want to either cleanse or use up leftover turkey. For us, it’s both. On Saturday we had a h...
    vor 1 Tag
  • cranberry pie with thick pecan crumble - Cranberry Pie with Thick Pecan Crumble Despite the contrast from the brown sugar, oat, cinnamon and toasted pecan crumble on top, the shower of powdered su...
    vor 2 Tagen
  • Salted Rosemary Einkorn Breadsticks + JQ Dickinson Salt Giveaway - “As long as thanks is possible, then joy is always possible.” Ann Voskamp My body is tired but my heart is full as we step into this Thanksgiving week, w...
    vor 2 Tagen
  • Vegetarian Thanksgiving Recipes - I had all intentions of doing a very vegetarian Thanksgiving round-up this year as it turns out, my archives are filled with many, many wonderful ideas (...
    vor 2 Tagen
  • Final Thanksgiving Thoughts: Plus a Ranking of our 2014 Fakesgiving Dishes - Final Thanksgiving Inspiration (Plus our Fakesgiving Dishes Ranked!) Related Stories - Planning for the Chill: Fall Books - Bananas and Emai...
    vor 2 Tagen
  • Photo Essay: A Food Tour of the Mission with Negra Modelo & Rick Bayless [Sponsored Post] - I’ll fully admit that I’m not a huge beer drinker. In fact, I’m not a huge drinker of alcohol. But that doesn’t mean I can’t appreciate a good beer, espe...
    vor 2 Tagen
  • Thanksgiving Crostini - There’s a serious lack of Thanksgiving Day appetizers out on the web. Have you noticed that, or is it just me imagining things? I was searching for some ...
    vor 2 Tagen
  • Amaretti Pumpkin Pie - This is one of those, “why has no one has ever thought of this before?” moments. You’d think replacing graham crackers in typical a pumpkin pie crust with ...
    vor 2 Tagen
  • Nigel Slater’s five Christmas pie recipes - Stuffed with sausagemeat, topped with herby shortbread and filled with festive flavours, these pies are satisfaction guaranteed There is always something...
    vor 2 Tagen
  • with gravy on top - Recipe: buttermilk biscuits and sausage cream gravy Up until a few days ago, Thanksgiving was nowhere on my radar. There was just so much going on for the ...
    vor 2 Tagen
  • Pomegranate and Grapefruit Green Salad - Ingredients: 5 oz Dole Sweet Baby Lettuces 1 cup pomegranate arils 1 ruby red grapefruit, supremed and diced 1 small red onion, thinly sliced 1/2 cup crumb...
    vor 2 Tagen
  • Baked Goat Cheese with Fire Roasted Tomatoes - If you’re looking to distract party guests with a finger food they can’t resist, this is it. In all honesty, it disappeared ...
    vor 3 Tagen
  • Seasonal Panna Cotta. - *Black specks* *encased in silk. * *Brown freckles,* *fragrant spices.* *Season's greetings* *in a jar.* ... *Seasonal Panna Cotta* *time* 30 minutes pr...
    vor 3 Tagen
  • Young Sorrel Soup - My great grandfather used to be one of the well-known guys in a very small town Grocka, in a Kingdom of Yugoslavia, near Belgrade. In the lack of proper te...
    vor 4 Tagen
  • Spread the love: Yotam Ottolenghi’s recipes for less fashionable vegetables - Forget staples such as peppers and peas, it’s time to try more adventurous vegetables. Bring on the kohlrabi! After more than 10 years in this job, I am ...
    vor 5 Tagen
  • Flourless Chocolate-Pecan Cake with Vanilla Cream Topping - I found two kilos of pecan halves in the dry stores the other day and my heart sank because I know how expensive they are, so the urge to use them before...
    vor 5 Tagen
  • Like he did - The three of us have that hanger-onner of a virus that’s going around. The past two nights, I’ve coughed myself to sleep in the basement guest room, and as a...
    vor 5 Tagen
  • Photo -
    vor 6 Tagen
  • Spinach & Quinoa Patties in a bowl - You might have heard this little tip before but we really encourage you to try it. It will make it so much easier to eat well …
    vor 1 Woche
  • Pumpkin Spice Pie & The Jif Giveaway Winner -   I make pumpkin pie every year but I've never blogged about it. Maybe I feel it's so common it's not worth a post of it's own? Or perhaps I think ever...
    vor 1 Woche
  • The Dessertation, and on giving thanks - This past spring, I received my Ph.D. Here's the victory photo with one of my dissertation advisors, from graduation in June: (and you'd better appreci...
    vor 1 Woche
  • Profiteroles with Tahini Brown Butter Cream, Sesame Cashews, Caramel and Halva - There are a few restaurants in this world that have become iconic for me. Places that manage to provide everything I dream a restaurant could provide. Some...
    vor 1 Woche
  • Savory bread puddings with sherry-roasted butternut squash and briocheA super-delicious and easy bread pudding recipe for the holidays! http://foodandstyle.com/sherry-roasted-butternut-squash-and-brioche-bread-puddings/ http://foodandstyle.com/sherry-roasted-butternut-squash-and-brioche-bread-puddings/#comments Tue, 18 Nov 2014 11:25:44 +0000 http://foodandstyle.com/?p=20864 Bread pudding is usually thought of as a dessert, but… … it can easily be turned into a savory…]]> [image: Sherry-roasted butternut squash and brioche bread puddings] Bread pudding is usually thought of as a dessert, but… … it can easily be turned into a savory dish that is most satisfying. Today’s bread pudding is made with butternut squash that has been roasted in sherry. The sherry brings out the sweetness of the squash, while the roasting deepens its flavor – a marvelous balance is achieved! The bread pudding itself is made with brioche. And the feather-weight, buttery bread makes for the lightest, moistest bread pudding you’ll ever taste. Needless to say, I do not recommend substituting it. As a last touch, I love baking the bread pudding in individual molds – this way they can be un-molded before serving, and end up looking as good as they taste. A great vegetarian alternative for Thanksgiving! If you have a vegetarian family member or friend coming over for the holidays, you can serve this bread pudding in lieu of the turkey or other meat. It’s hearty enough to make a main course, and it goes magnificently with this cranberry compote and two or three of these tasty side veggies. [image: Butternut squash] Food & wine pairing: Régnié or Chiroubles, Beaujolais with butternut squash bread pudding [image: Red wine icon]Although the classic pairings with butternut squash are full-bodied, aromatic whites (think Riesling, Viognier or Gewürztraminer); a medium-bodied, not overly fruity red works wonderfully here too… especially if you serve the bread puddings as a main course, with a couple of side vegetables. Indeed, a Beaujolais from Régnié or Chiroubles – two crus which produce lighter-style Beaujolais – pairs beautifully with the roasted squash and the savory notes in the bread puddings. Of course, a Burgundy-style Pinot Noir works well too. Savory bread puddings with sherry-roasted butternut squash and brioche serves 6 active time: 45 min For the squash 1. 2 1/2 lbs (1.1 kg) butternut squash – peeled, seeded and cut in 1″ cubes (6 cups) 2. 3/4 teaspoon sea salt 3. freshly ground black pepper to taste 4. 1/4 cup medium-dry sherry 5. 3 tablespoons extra virgin olive oil For the pudding 1. 2 extra large eggs 2. 1 extra large egg yolk 3. 1/2 teaspoon sea salt 4. freshly ground black pepper to taste 5. 1 1/4 cups milk 6. 1/2 cup heavy cream 7. 8 oz (170 g) brioche – cut in 3/4″ cubes 8. 4 oz (225 g) aged Gruyère, Comté or Emmental – coarsely grated 1. 1 medium (15″ x 10″ x 3″) (5.25QT) non-stick roasting pan 2. 6 porcelain ramekins (8-ounce capacity) – buttered and floured 1. Preheat oven to 475ºF (245ºC). 2. *Step 1:*[image: camera icon] Place the squash cubes in the roasting pan. Sprinkle with the salt and pepper and drizzle with the sherry and oil. Toss well with your hands and spread in a single layer. Bake uncovered for 20 minutes. Remove from oven and toss with wooden spoons. Return to oven and bake, uncovered, for an additional 15 to 20 minutes until golden-brown. Remove from oven and set aside. 3. Reduce oven to 375ºF (190ºC). 4. *Step 2:*[image: camera icon] Place the eggs, egg yolk, salt and pepper in a large bowl and whisk until well blended. Add the milk and cream and whisk again until well blended. Add the bread cubes and stir well. Let the mixture sit for about 5 minutes, until the bread has absorbed most of the liquids. Add the cheese and roasted butternut squash. Stir until just incorporated, being careful not to break the squash pieces. Spoon in the prepared molds and bake for 30 to 35 minutes, until the bread puddings are golden-brown and puffed up. Let cool for 5 to 10 minutes before un-molding. 5. Cook’s note: The bread puddings can be refrigerated for up to 2 days. To serve, bring to room temperature and re-heat at 375°F (190°C) for 7 to 8 minutes until warm. [image: Sherry-roasted butternut squash and brioche bread puddings] Viviane’s tip 1. If you can’t find brioche, I recommend using another light white bread. Make sure not to use a heavier bread (even Challah is too heavy!) or the puddings will turn out dry and stodgy. [image: Sherry-roasted butternut squash and brioche bread puddings] bread pudding, butternut squash, sherry ]]> http://foodandstyle.com/sherry-roasted-butternut-squash-and-brioche-bread-puddings/feed/ 8 Rosemary-roasted root vegetables agrodolce http://foodandstyle.com/rosemary-roasted-root-vegetables-agrodolce/ http://foodandstyle.com/rosemary-roasted-root-vegetables-agrodolce/#comments Thu, 13 Nov 2014 15:16:44 +0000 http://foodandstyle.com/?p=20878 Carrots, beets and turnips make up this massively flavorful side dish Spiced up with rosemary, honey, and vinegar; these root veggies really shine Young carrots, tender golden beets and cream-fleshed…]]> [image: Rosemary-roasted root vegetables agrodolce] Spiced up with rosemary, honey, and vinegar; these root veggies really shine Young carrots, tender golden beets and cream-fleshed turnips make for appetizing roasted veggies. But in this recipe they’re also tossed with rosemary, vinegar and a bit of honey. While they roast, they acquire not only wonderful aromatics but also agrodolce notes that deepen their flavor and enhance their natural sweetness. These superb roasted roots are mouthwatering on their own, served as a side dish, but they also make an elegant and tasty condiment in this silky-smooth radish-top soup. Rosemary-roasted root vegetables agrodolce serves 4 active time: 30 min 1. 12 oz (340 g) young or baby carrots – leaves trimmed to 1″ from the top of the root, peeled and left whole 2. 12 oz (340 g) golden or pink beets – peeled and cut in 1″ slices 3. 12 oz (340 g) Japanese turnips, regular turnips or parsnips – peeled and cut in 1″ slices 4. 3 tablespoons white balsamic or Champagne vinegar 5. 1 tablespoon honey 6. 3 tablespoons extra virgin olive oil 7. 2 tablespoons coarsely chopped fresh rosemary 8. 3/4 teaspoon sea salt 9. freshly ground black pepper to taste 1. medium (15″ x 10″ x 3″) (5.25QT) non-stick roasting pan 1. Preheat oven to 475ºF (245ºC). 2. Place the root vegetables in the roasting pan. Drizzle with the vinegar, honey and olive oil and sprinkle with the rosemary, salt and pepper. Toss well with your hands and spread the vegetables in a single layer. Cover tightly with aluminum foil and bake for 20 minutes until tender. Remove foil, toss the vegetables with wooden spoons and spread in a single layer. Return to oven, uncovered, and bake for another 20 to 25 minutes until golden-brown, tossing the vegetables once during that time. Serve piping hot! 3. Cook’s note: The vegetables can be baked up to 6 hours ahead and kept in their pan at room temperature. Reheat at 475ºF (245ºC) for 6 to 7 minutes until hot. [image: Rosemary-roasted root vegetables agrodolce] side vegetable, carrots, beets, turnips, honey ]]> http://foodandstyle.com/rosemary-roasted-root-vegetables-agrodolce/feed/ 8 Wilted radicchio with vincotto http://foodandstyle.com/wilted-radicchio-with-vin-cotto/ http://foodandstyle.com/wilted-radicchio-with-vin-cotto/#comments Wed, 12 Nov 2014 13:42:16 +0000 http://foodandstyle.com/?p=20819 Sautéed until wilted and tossed with “cooked wine.” A beautiful side dish. Step 1: Sauté the radicchio carefully Here’s a recipe that couldn’t be simpler – or more delicious! But as…]]> [image: Wilted radicchio with Vincotto] Step 1: Sauté the radicchio carefully Here’s a recipe that couldn’t be simpler – or more delicious! But as with all simple things, the attention to details is critical. First off, the radicchio needs to be sautéed until barely wilted. This will take a very watchful eye, because the vibrant veggie can turn brown in a split second. Step 2: Make your own vincotto! Second, making your own vincotto is a must! This tangy, aromatic condiment adds a wonderful contrast to the slight bitterness of the radicchio. And a homemade vincotto will leave you craving another mouthful of the wilted leaves. A super easy-to-make, yet sophisticated and delectable, side dish! Wilted radicchio with vincotto serves 4 active time: 10 min 1. 1 lb (455 g) radicchio (2 medium) 2. 3 tablespoons extra virgin olive oil 3. 1/2 teaspoon sea salt 4. freshly ground black pepper to taste 5. 3 tablespoons vincotto 1. Cut each radicchio in half lengthwise. Remove the core and cut each half crosswise in 1/4″ slices. Place in a large bowl and set aside. Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil and radicchio and sauté, tossing continuously, until the radicchio begins to wilt, but remove it from heat before it loses its vibrant color! This will take about 1 minute or less. Quickly transfer the radicchio back to its bowl. Sprinkle with the salt and pepper, and drizzle with the vincotto. Toss well, transfer to a serving platter and serve immediately. [image: Radicchio] side dish, radicchio, vincotto ]]> http://foodandstyle.com/wilted-radicchio-with-vin-cotto/feed/ 8 Vincotto with fresh ginger and spices http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/ http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/#comments Wed, 12 Nov 2014 01:30:59 +0000 http://foodandstyle.com/?p=20814 Tips and tricks for a perfect, tangy homemade “cooked wine” What is vincotto? Vincotto (also known as vin cotto) is a “cooked wine” made from unfermented grape must, slow-simmered…]]> [image: Vincotto with fresh ginger and spices] What is vincotto? Vincotto (also known as *vin cotto*) is a “cooked wine” made from unfermented grape must, slow-simmered until thick and syrupy. This flavorful condiment has been crafted in Italy and Greece (where it’s known as *Petimezi*, or “grape molasses”) since Roman times. Vincotto is wonderfully versatile and can be used as you would use a sweet, dense aged balsamic vinegar – spooned into savory dishes, drizzled on fresh cheese or fruits, poured over gelatos or used as a coulis… Vincotto is fun and easy to make! Of course, you can always buy vincotto, but I think it’s much more fun (and creative!) to make it in your own kitchen. All you need is a bottle of fruity red wine, a few spices and a little patience. In this version, I reduce red wine with fresh ginger and spices. The result is a tangy, aromatic and succulent syrup that’s suitable for either savory or sweet dishes. So here’s to vincotto… You’ll find that its uses are endless! Recipe Wilted radicchio with vincotto Vincotto with fresh ginger and spices makes 3/4 cup active time: 10 min 1. 3 cups fruity red wine (Merlot, Zinfandel, Sangiovese or Cabernet Sauvignon) 2. 3/4 cup organic sugar 3. 2″ piece fresh ginger root – cut in 1/4″ pieces 4. 1 cinnamon stick 5. 1 teaspoon cardamom pods 6. 2 cloves 1. Place all the ingredients in a medium heavy-bottomed saucepan and bring to a boil. Once boiling, reduce heat to medium and simmer for about 30 minutes until the wine has thickened and foams up. The wine should have a syrupy consistency, and should have reduced to one fourth of its original volume, about 3/4 cup. Strain through a fine-meshed sieve and let cool to room temperature. Transfer to a squeeze bottle or jar and refrigerate until ready to use. 2. Cook’s note: Refrigerate for up to 3 months. [image: Fresh ginger and spices to make vincotto] condiment, red wine, cooked ]]> http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/feed/ 1 Farro with pan-roasted Brussels sprouts and pistachios http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/ http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/#comments Fri, 07 Nov 2014 11:26:35 +0000 http://foodandstyle.com/?p=20732 A healthy, super-delicious side dish – the Brussels burst with flavor Dress up your Brussels sprouts with earth and crunch Here’s a dish that’s as healthy as it is scrumptious!…]]> [image: Farro with pan-roasted Brussels sprouts and pistachios] Dress up your Brussels sprouts with earth and crunch Here’s a dish that’s as healthy as it is scrumptious! Brussels sprouts are pan-roasted until they become deeply flavorful and sweet, then tossed with crunchy salted pistachios and deliciously earthy farro. Every bite of this dish is a joy. Of course, this recipe makes for a perfect side dish with meats or poultry. But for a light main course, serve it with a couple of other sides – like this sautéed Swiss chard with lemon zest and these luxurious mashed potatoes with garlic confit. Bon appétit! [image: Brussels sprouts] Food & wine pairing: Austria, Neuburger with farro and pan-roasted Brussels sprouts [image: White wine icon]If serving this dish as a main course, then pour a full-bodied, aromatic white wine like a Chasselas or Pinot Blanc from Alsace, a Viognier from Southern France or California, or a Neuburger from Austria. The latter, a lesser-known varietal, is lush and has nutty notes that pair wonderfully with the pistachios. Farro with pan-roasted Brussels sprouts and pistachios serves 4 active time: 30 min For the farro 1. 6 cups spring water 2. 1/2 teaspoon sea salt 3. 2 large garlic cloves – skinned and left whole 4. 1 fresh bay leaf 5. 1 cup farro (semi-pearled or pearled barley is a good substitute) For the Brussels sprouts 1. 1 tablespoon butter 2. 3 tablespoons extra virgin olive oil 3. 1 tablespoon maple syrup (or honey) 4. 12 oz (340 g) Brussels sprouts – trimmed, halved and cut lengthwise in 1/8″ slices 5. 1 shallot – skinned, halved lengthwise and cut in 1/8″ slices 6. 2 garlic cloves – skinned and finely chopped 7. 1/2 teaspoon sea salt 8. freshly ground black pepper to taste 9. 1/3 cup salted shelled pistachios 10. 1/4 cup reserved cooking liquid from the farro 1. *Step 1:* Place the water in a medium heavy-bottomed pot and bring to a boil. Add the salt, garlic, bay leaf and grains. Reduce heat to medium and simmer uncovered for 30 minutes, until tender but still al dente. Drain well, remove the garlic and bay leaf and reserve 1/4 cup of the cooking liquid. 2. *Step 2:*[image: camera icon] Heat a large non-stick skillet to medium-high heat. Add the butter. As soon as the butter is melted, add the olive oil and syrup. Stir well and add the Brussels sprouts. Sauté for 6 to 7 minutes until golden-brown, stirring only from time to time. Add the shallots and sauté for 2 more minutes until softened. Add the garlic, salt and pepper and sauté for an additional 30 seconds, until the garlic has released its flavor but has not browned. Add the pistachios, farro and reserved cooking liquid. Toss well and sauté for a few seconds only. Transfer to a serving bowl and serve immediately. [image: Farro with pan-roasted Brussels sprouts and pistachios] farro, Brussels sprouts, pistachio ]]> http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/feed/ 5 Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/ http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/#comments Tue, 04 Nov 2014 18:00:08 +0000 http://foodandstyle.com/?p=20792 A festive fall salad recipe — perfect for the holidays! Roast butternut squash – or any other winter squash – for this superb autumnal salad. Winter squash is prized…]]> [image: Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds] Roast butternut squash – or any other winter squash – for this superb autumnal salad. Winter squash is prized for its sweet flesh, which becomes even sweeter when cooked. But sautéed in brown butter, the delicious fruit also acquires a nutty flavor that’s absolutely wonderful. Here the warm, brown butter-roasted squash slices are paired with crunchy frisée, creamy Pecorino Toscano Fresco and toasted pumpkin seeds. The combination of textures and flavors makes for a mouthwatering, festive salad. Food & wine pairing: Loire Valley, Vouvray with brown butter-roasted winter squash salad [image: White wine icon]A full-bodied, dry to off-dry, aromatic white is ideal with this flavor-packed salad. Riesling and Gewürztraminer are the first two verietals that come to mind, but you could also pour a Vouvray from the Loire Valley or a Viognier from Southern France. Each wine pairs magnificently with the sweet-fleshed winter squash, the creamy Pecorino and the nutty elements in this dish. Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds serves 4 active time: 30 min For the toasted seeds 1. 3 tablespoons raw pumpkin seeds 2. 1/2 teaspoon toasted pumpkin seed oil 3. pinch sea salt 4. freshly ground black pepper to taste For the vinaigrette 1. 2 tablespoons finely chopped shallots 2. 1 1/2 tablespoons aged sherry wine vinegar 3. 1/2 teaspoon maple syrup (or honey) 4. 1 tablespoon toasted pumpkin seed oil 5. 2 tablespoons almond or walnut oil 6. 1/8 teaspoon sea salt 7. freshly ground black pepper to taste For the winter squash 1. 1/2 medium Acorn, Delicata, Carnival or Dumpling squash (12 oz) (340 g) 2. 2 tablespoons brown butter 3. sea salt to taste 4. freshly ground black pepper to taste 1. 1 medium frisée (8 oz) (225 g) – leaves cut in 2″ pieces 2. 3 oz (85 g) Pecorino Toscano Fresco – cut in 1/4″ cubes 3. freshly ground black pepper to taste 1. *Step 1:*[image: camera icon] To toast the seeds – Place the pumpkin seeds, oil, salt and pepper in a small bowl and toss with your fingers until well coated with the oil. Heat a small heavy-bottomed skillet to medium-high heat. Add the pumpkin seeds and sauté for 2 to 3 minutes, stirring or shaking the pan frequently, until golden. Transfer to a small bowl and set aside. 2. *Step 2:* To make the vinaigrette – Place the shallots, vinegar, maple syrup, oils, salt and pepper in a small bowl and whisk until well blended. Set aside. 3. *Step 3:*[image: camera icon] Peel the squash with a vegetable hand-peeler and cut in half lengthwise. Scoop out the seeds with a spoon. Cut each half in four 1 1/2″ wide slices. Then cut each slice crosswise in 1/4” slices. Heat a large non-stick frying pan to medium/medium-high heat. Add the brown butter and squash slices. Spread the slices in a single layer and sauté until golden-brown, about 2 to 3 minutes on each side. Transfer to a plate or tray and sprinkle with the salt and pepper. 4. *Step 4:*[image: camera icon] Place the frisée in a large bowl, add the vinaigrette and toss well. Add the cheese and squash slices and toss a couple more times. Transfer to a serving bowl. Sprinkle with the pumpkin seeds and finish with black pepper. Serve immediately. [image: Dumpling and acorn squash] Viviane’s tip 1. Pecorino Toscano Fresco is a young Pecorino made with sheep’s milk and aged for about 30 days. I chose it for this salad because it has a creamy texture and a delicious mild, herbaceous flavor that complements the roasted squash perfectly. You can find Pecorino Toscano Fresco in gourmet grocery stores like Whole Foods and Fairway Markets, or online at gourmetfoodstores.com. Manchego, Fontina or a young Asiago (similarly soft-textured) make good substitutes. [image: Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds] salad, winter squash, butternut squash ]]> http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/feed/ 7 Butternut squash soup with brown butter and nutmeg crème http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/ http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/#comments Wed, 29 Oct 2014 08:59:15 +0000 http://foodandstyle.com/?p=21132 A creamy winter squash soup recipe, dressed up with flavors of fall Winter squash is an amazingly delicious and versatile fruit, but it’s never better than in soups. Here butternut squash…]]> [image: Butternut squash soup with brown butter and nutmeg crème] Winter squash is an amazingly delicious and versatile fruit, but it’s never better than in soups. Here butternut squash is slowly simmered until tender, then puréed until silky-smooth. It gives us an incredibly light soup, yet it’s also rich-tasting and creamy thanks to the texture of the squash. A low-calorie soup… with a bit of indulgence And since the soup is so low in calories, we can afford to dress it up with a drizzle of brown butter and a dollop of nutmeg crème! The result is a most pleasing combination of flavors, and a most luxurious soup. [image: Whole nutmeg] Food & wine pairing: Chardonnay with butternut squash soup [image: White wine icon]If you’re a Chardonnay fan then you’re in for a treat, because it’s the perfect wine for this soup. But make sure to choose a Chardonnay from a warmer region like Mâconnais in Burgundy, Sonoma in California or Gisborne in New Zealand. Indeed, these warmer regions produce full-bodied wines with ripe fruit notes that pair beautifully with the creamy texture of the soup, the slight sweetness of the squash and the richness of the brown butter. Butternut squash soup with brown butter and nutmeg crème serves 4 to 6 active time: 40 min For the nutmeg crème 1. 1/2 cup heavy cream 2. 1 1/4 teaspoons freshly grated nutmeg (use a microplane grater) For the soup 1. 3 tablespoons extra virgin olive oil 2. 1 large leek – green leaves trimmed off (keep white and pale green parts only), halved lengthwise, thoroughly rinsed and cut in 1/8″ slices (2 cups) 3. 4 large shallots – skinned and cut in 1/4″ pieces (1 1/4 cups) 4. 2 garlic cloves – skinned and finely chopped 5. 1 medium butternut squash (2 1/4 lbs) (1 kg) – peeled, seeded and cut in 1″ pieces (6 1/2 cups) 6. 2 cups vegetable stock 7. 3 1/2 to 4 cups spring water 8. 1 1/2 teaspoons sea salt 9. freshly ground black pepper to taste 1. 3 tablespoons brown butter – melted, as garnish 2. 6 fennel, dill or chervil sprigs as garnish 1. *Step 1:*[image: camera icon] Place the heavy cream and nutmeg in the bowl of an electric mixer and whip at medium speed until the cream just begins to thicken. It mustn’t be as thick as whipped cream – rather, it should have a consistency similar to yogurt. Transfer to a container and refrigerate until ready to use. 2. Cook’s note: The crème can be refrigerated for up to 12 hours. If refrigerated for a longer period, it’ll start to separate. 3. *Step 2:*[image: camera icon] Heat a large heavy-bottomed soup pot over medium-high heat. Add the olive oil and leeks, stir well and sauté for 3 to 4 minutes until leeks have softened. Add the shallots and sauté for 2 more minutes until shallots have softened. Add the garlic and continue to sauté for 30 seconds only – do not let the garlic brown. Add the butternut squash, stock, 3 1/2 cups of water, salt and pepper and bring to a boil. Once the soup reaches a full boil, reduce heat to medium/medium-low, cover the pot and simmer for 25 to 30 minutes until the squash is very tender. Purée the soup with a stick blender or food processor until very smooth. Thin the soup to the desired consistency with water, if needed, and adjust the seasonings. Ladle the soup into bowls. Garnish with a spoonful of the nutmeg crème. Drizzle with a little brown butter. Garnish with an herb sprig and serve immediately. 4. Cook’s note: The soup can be refrigerated for up to 3 days or frozen for up to 3 weeks. It may need to be thinned with additional spring water, as the soup will thicken as it stands. [image: Butternut squash soup with brown butter and nutmeg crème] soup, butternut squash, brown butter ]]> http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/feed/ 5 How to make brown butter http://foodandstyle.com/brown-butter/ http://foodandstyle.com/brown-butter/#comments Wed, 29 Oct 2014 08:52:48 +0000 http://foodandstyle.com/?p=20782 An easy-to-make condiment for any cook’s winter kitchen Brown butter is an exquisite and versatile condiment, and it’s extremely easy to make. Heat butter until the milk…]]> [image: Brown Butter] Brown butter is an exquisite and versatile condiment, and it’s extremely easy to make. Heat butter until the milk solids brown – that’s it! However, this process is best done slowly, under a watchful eye, so that the milk solids don’t burn. Once filtered, the resulting fat is clear, with a lovely light caramel color and an irresistible nutty aroma. And since the milk solids have been cooked and strained, the browned butter reaches a smoking point of about 400°F (200°C) – a real bonus! A batch of brown butter will keep in the fridge for weeks – ready to use in sauces, cookies… and more During the colder months of the year, when I’m more inclined to cook with butter, I always have brown butter on hand. Indeed, you can make a batch ahead of time and refrigerate it for several weeks. Lastly, brown butter is marvelous in both savory and sweet dishes. It adds a wonderful richness and nutty flavor to anything you cook with it. Recipes Butternut squash soup with brown butter and nutmeg crème Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds Brown butter makes scant 1 cup active time: 10 min 1. 8 oz (225 g) unsalted butter (2 sticks) 1. Cut the butter in 1″ chunks and place in a medium heavy-bottomed saucepan. Heat over medium heat until the butter has melted and starts to foam, then reduce heat to medium-low and cook the butter undisturbed until the milk solids are dark brown (they will look like dark crumbs at the bottom of the pan) and the butter has a light caramel color, about 35 to 40 minutes. Take care not to burn the butter, or it will become bitter. Strain the butter through a fine-meshed sieve and let cool. Refrigerate for up to 1 month. condiment, butter, browned [image: Brown Butter] ]]> http://foodandstyle.com/brown-butter/feed/ 10 Broccoli and clothbound cheddar torta http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/ http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/#comments Fri, 17 Oct 2014 10:11:47 +0000 http://foodandstyle.com/?p=20639 A Spanish crustless quiche made with aged cheddar and a hint of cayenne An easy recipe with a gourmet result A torta (not to be confused with a tortilla, which is an…]]> [image: Broccoli and clothbound cheddar torta] An easy recipe with a gourmet result A *torta* (not to be confused with a *tortilla*, which is an omelet) is the Spanish version of a crustless quiche, although it’s a bit lighter. It is easy to prepare, looks like a showpiece, and of course, it’s marvelously delicious. Today’s torta is made with broccoli sautéed with a fresh cayenne pepper (which spikes up the dish without making it spicy-hot) and a sublime clothbound cheddar. If you’ve never tasted clothbound cheddar, you’re in for an exhilarating ride! It reminds me of the famed English Farmhouse Cheddar, with all its sweet caramel and tangy, nutty, deep, complex flavors. A tribute to fine cheesemaking, from Vermont to Wisconsin My first introduction to clothbound cheddar was in Vermont, where I tasted Cabot Creamery’s exceptional clothbound cheddar, which is crafted by the expert cheesemakers of the Cellars at Jasper Hill. There, the young cheddar wheels are wrapped in muslin, then aged for 10 to 14 months in carefully controlled temperature, humidity and airflow. Special molds start to grow on the cloth, and in time they impart to the cheese its signature flavor. I fell in love! A couple of years later, though, my love affair with clothbound cheddar took an even more delicious turn: While visiting Wisconsin, I was invited to Bleu Mont Dairy for a tour of their cave. This is where I finally had a close encounter with the superb cheese… one that I shall never forget. Stepping into Bleu Mont’s underground cave was exhilarating – rows of cheddar wheels, totem-like, were waiting patiently for the molds to work their magic. The pungent, earthy smell that hit my nostrils as I entered the cave made me want to move right in. This torta is my tribute to Bleu Mont Dairy, to the Cellars at Jasper Hill and to all the cheesemakers whose skills and patience deliver such goodness to our tables. Say cheese… and torta! *Murray’s Cheese, based in NYC, sells both Cabot’s and Bleu Mont’s cheddars. They ship anywhere in the US. Make sure to order enough for this recipe and for savoring the cheese on its own.* [image: Clothbound cheddar] Food & wine pairing: California Chardonnay with broccoli and cheddar torta [image: White wine icon] Here’s where a California Chardonnay can shine! The texture and weight of the wine goes perfectly with the richness of the cheese, while pairing wonderfully with the broccoli too.. Broccoli and clothbound cheddar torta serves 6 to 8 active time: 45 min For the broccoli 1. 1 tablespoon sea salt (to blanch the broccoli) 2. 1 large bunch broccoli (1 1/2 lbs) (680 g) – florets cut in 1 1/2″ pieces (6 cups) 3. 2 tablespoons extra virgin olive oil 4. 1 small cayenne pepper – stem removed and finely chopped *or* 1/4 teaspoon red chili pepper flakes 5. 2 large garlic cloves – skinned and finely chopped 6. 1/4 teaspoon sea salt For the torta 1. 1/3 cup unbleached all-purpose flour 2. 1 1/4 cups milk 3. 3/4 cup heavy cream 4. 8 extra large eggs – lightly beaten 5. 3/4 teaspoon sea salt 6. freshly ground black pepper to taste 7. 1/4 cup freshly grated Reggiano Parmesan 8. 8 oz (225 g) clothbound cheddar (or aged cheddar) – coarsely grated 1. 9″ non-stick spring-form pan – lightly buttered and floured 1. Preheat oven to 375ºF (190ºC). 2. *Step 1:*[image: camera icon] Rinse the broccoli, trim off the stalks and cut florets in 1 1/2″ pieces. Fill a large bowl with cold water and several ice cubes. Fill a large heavy-bottomed pot with water and bring to a boil. Add the salt and blanch the florets for 2 minutes until barely tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels and set aside. 3. *Step 2:*[image: camera icon] Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, cayenne and garlic. Sauté for 15 seconds, until the garlic begins to sizzle and release its flavor. Add the broccoli and toss until the florets are well coated with the oil. Sauté for 1 to 2 minutes until heated through. Sprinkle with the salt. Toss again and transfer to a bowl. Set aside. 4. *Step 3:*[image: camera icon] Place the flour in a large bowl. Add a bit of the milk and whisk until the mixture is smooth. Add the balance of the milk and whisk until well blended. Add the cream and whisk again until well blended. Add the eggs, salt and pepper and whisk until well blended. Add the cheeses and broccoli and stir until well incorporated. Pour the broccoli-egg mixture into the prepared mold and spread the broccoli pieces evenly in the pan. Place on a jelly roll pan (to avoid spills) and bake for about 1 hour until the center has risen and the top is golden-brown and puffed up. Remove from oven and let cool for at least 15 minutes before un-molding. Serve warm. 5. Cook’s note: The torta can be made up to 4 hours ahead, and kept in its mold in a cool place at room temperature. Before serving, bake at 375ºF (190ºC) for 6 to 8 minutes until warm. Viviane’s tip 1. If you decide to cut the recipe in half, make sure to use a smaller mold… otherwise, the torta will be too thin and dry. [image: Broccoli and clothbound cheddar torta] Torta, broccoli, cheddar ]]> http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/feed/ 13 Spanish chickpea stew served with toasted couscous http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/ http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/#comments Tue, 14 Oct 2014 10:15:55 +0000 http://foodandstyle.com/?p=20549 A sweet, smoky and hearty vegetable stew that makes great leftovers The vegetables in this hugely flavorful stew are available all year long at your corner grocery store. But the…]]> [image: Spanish chickpea stew served with toasted couscous] The vegetables in this hugely flavorful stew are available all year long at your corner grocery store. But the best time to make this dish is at the end of summer and the beginning of fall – the tomatoes are at their juiciest during this time, and so are the just-picked red bell peppers! Together, they bring a marvelous sweetness to the stew, and it’s further balanced with pungent roasted spices and smoky Pimentón Dulce. An easy vegetarian stew — but even easier, and tastier, when refrigerated for a day or two and served as leftovers! As in many stews, the flavors in this one get deeper with a little bit of rest. So whenever I make a batch, I either refrigerate or freeze half of it, knowing that on a busy night I can simply reheat the stew and a delicious, healthy dinner is on the table in minutes! [image: Toasted couscous] Food & wine pairing: Rioja, Tempranillo with chickpea stew [image: Red wine icon]A Spanish stew calls for a Spanish wine, and a Tempranillo from Rioja fits the bill perfectly! The wine’s characteristic notes of tobacco, leather and spice pair magnificently with the flavorful, slightly smoky stew; while its inherent acidity complements the tomato base. Spanish chickpea stew served with toasted couscous serves 4 to 6 active time: 1 hr For the toasted couscous 1. 2 1/2 tablespoons unsalted butter 2. 2 cups instant couscous 3. 2 cups spring water 4. 1/2 teaspoon sea salt For the stew 1. 2 teaspoons cumin seeds 2. 1 teaspoon coriander seeds 3. 1/3 cup extra virgin olive oil 4. 2 medium Spanish or yellow onions – skinned and cut in 1/4″ pieces (3 1/2 cups) 5. 2 medium red bell peppers – cut in 1/4″ cubes (2 1/2 cups) 6. 1 medium green bell pepper – cut in 1/4″ cubes (1 1/4 cups) 7. 4 garlic cloves – skinned and finely chopped 8. 1 1/2 tablespoons Pimentón Dulce (smoked Spanish sweet paprika) 9. 1/8 teaspoon ground cayenne 10. 3 lbs (1.4 kg) very ripe tomatoes – peeled, seeded (seeds strained and juices reserved) or one 28 oz (795 g) can whole, peeled plum tomatoes plus 1/4 cup spring water – puréed in a food processor 11. 1/2 cup reserved chickpea cooking liquid or spring water 12. 3 cups cooked chickpeas 13. 1 1/2 teaspoons sea salt 14. 2 tablespoons Amontillado sherry (or Marsala) 15. 2 tablespoons finely chopped Italian parsley as garnish 1. *Step 1:*[image: camera icon] To make the couscous – Bring a medium heavy-bottomed pot over medium-high heat and add the butter. Once the butter has melted, add the couscous and sauté for 2 to 3 minutes until the couscous is pale-golden, stirring or shaking the pan frequently. Turn off the heat and add the water and salt. Stir well, cover the pot and let stand for 20 minutes, flaking the couscous with a fork once or twice to prevent it from making clumps. Keep the pot covered until ready to serve. 2. *Step 2:* Heat a small frying pan over medium-high heat. Add the cumin and coriander seeds and sauté until they turn a dark color and are fragrant (about 2 minutes), shaking the pan continuously. Transfer to a mortar and grind until coarsely ground. 3. *Step 3:*[image: camera icon] Heat a large heavy-bottomed pot over medium-high heat. Add the olive oil and onions and sauté for 2 minutes, until the onions start to sweat. Add the peppers and sauté for 8 to 10 minutes until golden, tossing only occasionally. Add the garlic, ground cumin and coriander, Pimentón Dulce and cayenne and sauté for 1 minute until the spices release their flavor. Add the puréed tomatoes, the reserved chickpea cooking liquid and the chickpeas. Stir well and bring to a boil. Once boiling, reduce heat to medium/medium-low, cover the pot and slow-simmer for 20 minutes until the stew has slightly thickened, stirring from time to time to prevent the stew from sticking to the pot. Uncover the pot and continue to simmer for 10 to 15 minutes to reduce the stew. The sauce should be thick but neither dry nor liquidy. Add the salt and sherry, stir well and simmer for 2 minutes. Taste and adjust the seasoning if necessary. Serve the stew with the toasted couscous and a sprinkle of chopped parsley. 4. Cook’s note: The stew can be cooled and refrigerated for up to 3 days, or frozen for up to 1 month. Viviane’s tip 1. If you prefer serving a whole grain with this stew, then quinoa is the perfect candidate. It’s almost as light as couscous and has a wonderful nutty flavor. [image: Spanish chickpea stew served with toasted couscous] stew, chickpea, couscous ]]> http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/feed/ 3 -
    vor 1 Woche
  • Roasted Root Vegetable and Pearl Barley Soup - “Grünes Thüringen” – will bring the wide and plentiful thick forests of Thuringia to mind. For me however Thuringia has a more colorful landscape with abun...
    vor 1 Woche
  • Make Ahead Buffet Mashed Potatoes - Are you one of those people who find it stressful at Thanksgiving to get the bird and the mashed potatoes and the gravy and everything else on the table ...
    vor 1 Woche
  • Any excuse - I have talked before about how this whole writing business is generally solitary. The independent work *is* often freeing; the singularity clears distra...
    vor 1 Woche
  • Weekend Suppers With Friends: Fresh Market Tabbouleh Salad, Seared Lamb Chops With Olive Chimichurri & A Warm Mushroom Salad - During fall and the holidays, it's all about cozying up and having with friends around our table. We make a fire, text a few friends and start cooking, gat...
    vor 1 Woche
  • Happy Happy Cupcake Cookies - Hello from the land of happy, happy cupcake cookies! Dare you not to smile. Yes, it’s cookie o’clock around my house right now. I think, of course, it has ...
    vor 1 Woche
  • Jane Hornby's Malted Chocolate Birthday Cake - On Friday afternoon, Hugo and I were hanging out at home when talk turned, as it so often has lately, to cake. "CAAAAYKE, mama, ja?" So I said something resp...
    vor 1 Woche
  • Orange Glazed Turkey - by Marjan All year long, my pallet and I are on the search for a new recipe to dress up Turkey Dinner. Last year as soon as I finished carving my turkey an...
    vor 1 Woche
  • A Kitchen in France - Anatomy of a house St Yzans is a quiet little village perched on a small hill in the middle of vineyards. Is has a big church, a small school, a Citroën ga...
    vor 1 Woche
  • Rye Pasta - My little Marcato Atlas pasta machine has been out on the counter for the past couple of weeks. It is compact, stout, heavy for its size, and manual. I'...
    vor 1 Woche
  • Pear and Almond Tart - Today is something of a fond farewell to autumn, for I’m off on holiday today, and when I get back, we should be in the early days of winter. Or put anothe...
    vor 2 Wochen
  • CURRIED YELLOW SPLIT PEA SOUP - [image: Curried Yellow Split Pea Soup . Sprouted Kitchen] "You'll need coffee shops and sunsets and roadtrips. Airplanes and passports and new songs and ...
    vor 2 Wochen
  • When Life hands you lemons, you go have a good cry...and then you go roast a delicious duck and stuff tortellini... - About a month ago, I traveled to New England to begin our search for a home out East. I was pretty giddy with the anticipation of exploring such beauti...
    vor 2 Wochen
  • My Fourth Cookbook - A Parallel Universe - Hey there! I missed you! You may have guessed it already, I am most definitely not a multi-tasker. Certainly when it comes to shooting a cookbook and blogg...
    vor 3 Wochen
  • Purple Foodie Baking Classes – November 2014 - Updated – 21 Nov: All classes are sold out (except for one seat on Friday 28 – Sweet Bakes), but email classes@purplefoodie.com to be informed of last min...
    vor 4 Wochen
  • San Domenico Palace Hotel Taormina Sicily - [image: San Domenico Palace Hotel Taormina Sicily] [image: San Domenico Hotel Taormina Sicily] I'm slowly getting through my Sicily posts. A big emphas...
    vor 4 Wochen
  • Huge update! Issue #03/2014 - Well, it’s been a piece of work! As always, I am dividing my time between cooking, styling and shooting, which doesn’t make it too easy to spare some time ...
    vor 4 Wochen
  • WHAT KATIE ATE ATE THE WEEKEND ~ COOKBOOK NO. 2 - I’m thrilled to announce that today, October 22nd, sees the nationwide Australian on-sale date of my second What Katie Ate cookbook ~ What Katie Ate at the...
    vor 5 Wochen
  • Happy Thanksgiving! - [image: pecanpie1] It's never too late to say it - Happy Thanksgiving! I am grateful for so many things ... this pecan pie is one of them.
    vor 1 Monat
  • August - Harvest season: purple podded peas, psychedelic tomatoes and technicolour beans
    vor 2 Monaten
  • T.L.T. Sandwich - [image: The Vegan Stoner's T.L.T. Sandwich]
    vor 2 Monaten
  • Scrambled Eggs, Smoked Trout and Horseradish on a Montreal Bagel - My apologies for being so distant from this blog these last couple of months. I hold no excuses. Maybe it was just a collection of circumstances that contr...
    vor 2 Monaten
  • Passion Fruit Curd (and Coconut Butter) - I was experimenting with the brioche dough a while back already and come bearing good news: you can replace the vegan butter with 1/4 cup of coconut butter...
    vor 4 Monaten
  • almost sparkles - Shortly after we moved here last spring, our next door neighbors laughingly told us that summer would begin on July 5. I assumed the joke meant that you c...
    vor 4 Monaten
  • August 16-17: a food styling and photography workshop in Brooklyn with Sunday Suppers - Hello everyone, I am currently in East Sussex England teaching a food styling and photography workshop at Hawthbush farm. It’s incredible here! The country...
    vor 4 Monaten
  • Skinny Blueberry Muffins - When we last spoke I was in the middle of packing up our apartment for our move. Now, I’m currently typing this in our new (old) home (rented)! The last ...
    vor 7 Monaten
  • 8 months - [image: Sophia 8 months old] Every time I sit down with Sophia for a photo shoot I take at least a hundred photos. Mostly, I'm lucky to get one true "money ...
    vor 7 Monaten
  • Cantaloupe & Mango Chutney with Thyme ~and Welcoming New Baby! - We are thrilled to have welcomed our new baby boy Nicolas on March 13th. He is beautiful and perfect just like his brother Gabriel! I haven’t written in...
    vor 7 Monaten
  • the woods are lovely, dark and deep. - [image: Untitled] [image: Untitled] [image: Untitled] [image: Untitled] [image: February 16th.] [image: Untitled] [image: Untitled] [image: Untitled] ...
    vor 9 Monaten
  • New Roost & A New RSS Address - [image: Screen Shot 2014-02-14 at 4.03.40 PM.png] Hello! Roost is back with a new look, a new post, and a* new RSS address*! Please update your feed reade...
    vor 9 Monaten
  • Lime & Yoghurt Ganache - In London last year, I discovered that I did like macarons after all. This is the magic of Pierre Hermé! I bought just two macarons the first time, a lime ...
    vor 10 Monaten
  • Nutty Millet Breakfast Cookies - Well we’ve stepped into the new year, happy 2014! I hope you all had a really wonderful holiday season spent with family, friends, pets, good food, and goo...
    vor 10 Monaten
  • PuLiyogare Mix - The King of South Indian Spice Mixes This post has been languishing in the drafts for all of summer. I must have opened this post to edit at least two doze...
    vor 1 Jahr
  • Beetroot-blood orange parfait and raspberry sorbet with chocolate, coconut tuile, rose pepper meringue on chocolate sand - It's time for dessert! In fact I had the idea of this beetroot-blood orange parfait already for monthes, but never really had time and lust to make it. It...
    vor 1 Jahr

Die beliebtesten Beiträge des letzten Monats

Translate

Lieferdienst

Vorratskeller

Nach oben