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Home-style cooking with OnkelC, Vol. 1
- Thread starter OnkelC
- Start date
- Status
So, let's cook.
The Boeuf Stroganoff (Beef Stroganoff) is a dish with rather nebulous origins. Most books say it was created for the russian general of the same name in the 19th century. There is an abundance of recipes over the world with the lowest common denominator being the ingredients beef, onions and sour cream. usual side dishes are noodles or rice, with some variations mentioning hashed browns, too. I chose homemade Spätzle as the side dish, just because I haven't made them for a long time. The recipe for the Spätzle can be used for the "Käsespätzle" at the beginning of this thread, making the preparation 100% authentic. Perhaps Hitokage will see some parallels between the making of the Spätzle and the Käsespätzle
.
Special utensils needed:
A "Spätzle Hobel" for forming the Spätzle directly into the boiling water:
You can substitute this with a sieve like this, but expect the handling to be a bitch:
And a skimming ladle to get the noodles out of the water:
And a hand mixer (not pictured).
If you are a Pro or a Swabian (unlike me!), you can spread the dough on a wooden plank and scrape/shave the dough directly into the water. A nice explanation of this process in english language can be found here:
http://www.safaribears.de/content.php?page=ChezTeddyspatzle
First is the preparation of the dough. put 6 eggs in a mixing bowl and prepare about half a litre of water. Add a decent amount of salt to the eggs (I used 6 spoons like this):
prepare about 600 grams of flour (no need to sieve it this time). Add about half the water to the eggs, stir away and add the flour in three or four portions:
If the dough becomes too stiff, add some more water until it has a thick but smooth and nearly liquid texture:
Let the dough rest for a few minutes.
Put a large pot filled to 2/3 with water on the stove, add a decent amount of salt and turn the heat to max:
Clean your kitchen sink, fill it with cold water and place the Spätzle preparation thingie in it until use. By cooling down the device, you will have a little bit more time before the cooking water will heat this thing up and render it unusuable while cooking the dough:
On to the Stroganoff.
The Stroganoff itself is very easy to prepare. First, cut one or two small onions to small cubes (action pics in above post), then cut the meat in slices, then the slices diagonally in not too small stripes (you will want the bite of this tender meat):
Cut about 4 to 5 small or medium pickles in half and then in stripes:
Heat a pan to max (spritz test!), add some neutral oil and stir-fry the meat in two portions for about 30 seconds each. You can leave the first portion in the pan this time:
When the meat has gotten some color, add the onions and let them get glassy:
Then add the cut pickles, the beef broth or essence, powdered paprika, mustard, tomato puree and let it cook/simmer on low heat until preparation:
Now to the preparation of the Spätzle. Put a bowl next to the pot with the boiling water, place the Spätzle device on top of the pot, put about a quarter of the dough on it and spread away:
This will reault in a drop-like shape of the Spätze, which makes them "Köpfle" (little buttons) in Swabia.
When the Spätzle swim on top of the boiling water, get them out with the skimming ladle and into the bowl.
EDIT: added pic:
Repeat the above steps until the dough is finished. Add a little piece of butter to the Spätzle to prevent them sticking together.
Finish Line:
Immediately before serving, add the sour cream to the Stroganoff. I like it only slightly mixed, so the sour cream will stay visible. If you like it, you can mix it stronger and/or add some strach to get a more homogenous sauce:
Done!
Serve with pride, because this dish is really tasty and a great opener for any alcohol-induced night out.
Guten Appetit from Bonn.
Feedback and comments are heavily encouraged!
Keep'em coming!:lol
The Boeuf Stroganoff (Beef Stroganoff) is a dish with rather nebulous origins. Most books say it was created for the russian general of the same name in the 19th century. There is an abundance of recipes over the world with the lowest common denominator being the ingredients beef, onions and sour cream. usual side dishes are noodles or rice, with some variations mentioning hashed browns, too. I chose homemade Spätzle as the side dish, just because I haven't made them for a long time. The recipe for the Spätzle can be used for the "Käsespätzle" at the beginning of this thread, making the preparation 100% authentic. Perhaps Hitokage will see some parallels between the making of the Spätzle and the Käsespätzle
.Special utensils needed:
A "Spätzle Hobel" for forming the Spätzle directly into the boiling water:
You can substitute this with a sieve like this, but expect the handling to be a bitch:
And a skimming ladle to get the noodles out of the water:
And a hand mixer (not pictured).
If you are a Pro or a Swabian (unlike me!), you can spread the dough on a wooden plank and scrape/shave the dough directly into the water. A nice explanation of this process in english language can be found here:
http://www.safaribears.de/content.php?page=ChezTeddyspatzle
First is the preparation of the dough. put 6 eggs in a mixing bowl and prepare about half a litre of water. Add a decent amount of salt to the eggs (I used 6 spoons like this):
prepare about 600 grams of flour (no need to sieve it this time). Add about half the water to the eggs, stir away and add the flour in three or four portions:
If the dough becomes too stiff, add some more water until it has a thick but smooth and nearly liquid texture:
Let the dough rest for a few minutes.
Put a large pot filled to 2/3 with water on the stove, add a decent amount of salt and turn the heat to max:
Clean your kitchen sink, fill it with cold water and place the Spätzle preparation thingie in it until use. By cooling down the device, you will have a little bit more time before the cooking water will heat this thing up and render it unusuable while cooking the dough:
On to the Stroganoff.
The Stroganoff itself is very easy to prepare. First, cut one or two small onions to small cubes (action pics in above post), then cut the meat in slices, then the slices diagonally in not too small stripes (you will want the bite of this tender meat):
Cut about 4 to 5 small or medium pickles in half and then in stripes:
Heat a pan to max (spritz test!), add some neutral oil and stir-fry the meat in two portions for about 30 seconds each. You can leave the first portion in the pan this time:
When the meat has gotten some color, add the onions and let them get glassy:
Then add the cut pickles, the beef broth or essence, powdered paprika, mustard, tomato puree and let it cook/simmer on low heat until preparation:
Now to the preparation of the Spätzle. Put a bowl next to the pot with the boiling water, place the Spätzle device on top of the pot, put about a quarter of the dough on it and spread away:
This will reault in a drop-like shape of the Spätze, which makes them "Köpfle" (little buttons) in Swabia.
When the Spätzle swim on top of the boiling water, get them out with the skimming ladle and into the bowl.
EDIT: added pic:
Repeat the above steps until the dough is finished. Add a little piece of butter to the Spätzle to prevent them sticking together.
Finish Line:
Immediately before serving, add the sour cream to the Stroganoff. I like it only slightly mixed, so the sour cream will stay visible. If you like it, you can mix it stronger and/or add some strach to get a more homogenous sauce:
Done!
Serve with pride, because this dish is really tasty and a great opener for any alcohol-induced night out.
Guten Appetit from Bonn.
Feedback and comments are heavily encouraged!
Keep'em coming!:lol
Here we go, I just cooked Dwenjang Jjigae and took some pics in the process.
Dwenjang Jjigae is a tasty korean bean paste stew with meat and vegetables.
Being from Europe and having no korean roots, I'm not claiming authenticity.
I've read 3-5 recipes off the net and created my own version of the dish.
Ingredients:
4 TBSP dwenjang paste (bean paste)
2 TBSP gochujang paste (chili paste)
1 TBSP honey
1 CUP dried shitake mushrooms
300 G frozen spinach (10.5 oz)
300 G minced meat (pork/beef) (10.5 oz)
6 X dried anchovies
3 X red chili
1 X zucchini
2 X white onion
1 X leek
5 X garlic clover
chop up the veggies:
brown the minced onion/meat:
remove the meat from the pot, now for the stock, fill the pot with 1 liter (4-5 cups)
water, add garlic, anchovies and shitake mushrooms, let boil for a couple of minutes
remove the spend anchovies and add the dwenjang/gochujang paste
give it a good stir and add the chopped veggies
when the veggies are done, then add the spinach ... it's almost done, season to taste
with honey, sake, salt and pepper
let simmer for a few more minutes, but don't over-cook the spinach
serve with a drizzle sesame oil, roasted sesame and some of the leeks' green
enjoyjoy
Dwenjang Jjigae is a tasty korean bean paste stew with meat and vegetables.
Being from Europe and having no korean roots, I'm not claiming authenticity.
I've read 3-5 recipes off the net and created my own version of the dish.
Ingredients:
4 TBSP dwenjang paste (bean paste)
2 TBSP gochujang paste (chili paste)
1 TBSP honey
1 CUP dried shitake mushrooms
300 G frozen spinach (10.5 oz)
300 G minced meat (pork/beef) (10.5 oz)
6 X dried anchovies
3 X red chili
1 X zucchini
2 X white onion
1 X leek
5 X garlic clover
chop up the veggies:
brown the minced onion/meat:
remove the meat from the pot, now for the stock, fill the pot with 1 liter (4-5 cups)
water, add garlic, anchovies and shitake mushrooms, let boil for a couple of minutes
remove the spend anchovies and add the dwenjang/gochujang paste
give it a good stir and add the chopped veggies
when the veggies are done, then add the spinach ... it's almost done, season to taste
with honey, sake, salt and pepper
let simmer for a few more minutes, but don't over-cook the spinach
serve with a drizzle sesame oil, roasted sesame and some of the leeks' green
enjoyjoy
@chryz:
This looks mighty fine! I am impressed. Where did you get the korean ingredients, especially the pastes and dried anchovies? The "Asia stores" in my surroundings are more chinese- oriented and don't carry this kind of stuff. Grab yourself a badge and consider yourself a WORTHY CONTRIBUTOR to the fine arts of home-style cooking!:lol
btw, I own the same knife.
This looks mighty fine! I am impressed. Where did you get the korean ingredients, especially the pastes and dried anchovies? The "Asia stores" in my surroundings are more chinese- oriented and don't carry this kind of stuff. Grab yourself a badge and consider yourself a WORTHY CONTRIBUTOR to the fine arts of home-style cooking!:lol
btw, I own the same knife.
Fallofmart
Member
That Korean dish looks really good! This thread continues to impress!
D
Deleted member 1235
Unconfirmed Member
OnkelC said:
I just haven't been able to face the thread after my 120 page offline version of the cookbook became corupted. I have 120 MB of a ****ed word document sitting on my ipod. Can't copy, cant open. ARG
Todays dish will be a variation of a vegetable quiche, courtesy of the wife.
The ingredients are:
Wheat flour and a cube of yeast,
one leek,
some spring onions,
a bunch of carrots,
some smoked ham or bacon with little fat,
a cup of creme fraiche,
one egg
some white wine,
some cheese,
salt and pepper.
Preparation has already started, pictures will be up between 8pm and 9pm Berlin time. Stay tuned.
The ingredients are:
Wheat flour and a cube of yeast,
one leek,
some spring onions,
a bunch of carrots,
some smoked ham or bacon with little fat,
a cup of creme fraiche,
one egg
some white wine,
some cheese,
salt and pepper.
Preparation has already started, pictures will be up between 8pm and 9pm Berlin time. Stay tuned.
Fallofmart said:
Thanks for the kind words. I'm really enjoying this thread and seeing all the effort going on kinda made me feel guilty for not contributing. Ha! Now I'm fineOnkelC said:
Regarding those ingredients, my local "asia store" got them all, the anchovies were actually from a thai brand. Japanese supermarkets tend to have that stuff too. Bonn isn't too far away from Du"sseldorf, on the "Immermannstrasse" near the train station are two japanese stores, they got the goods.
Isn't the knife great? It was dirt cheap ... like 15EUR. I'm sharpening it with a waterstone every now and then. It's doing a great job for 3-4 years now.
D
Deleted member 1235
Unconfirmed Member
OnkelC said:
I've been pretty busy with some friends leaving NL for sunnier skies and associated partying/drinking.
My dinner last night
probably take a crack at something monday/tuesday.
So, let's cook.
The Quiche is originally a dish with a shortcrust or filo pastry, a vegetable topping with creme fraiche/egg mix and some cheese for size. For tonight, we prepared a variant with a yeast dough and some saisonal veggies. We also used ham, but you can leave this out if you want a vegetarian variant. The egg used for binding the veggies with the topping can be left out, too; in this case, a hint of starch added to the creme fraiche for enhanced binding. This is great as a diner dish, but also works out well if cut in smaller portions and served cold at BBQs or parties. Drinks to go along can be white wine or beer.
Special utensils needed:
A mixer with kneading hooks and an oven pan (both pictured before).
First prepare the vegetables. Peel and slice the carrots (you can scrape the peel off with the back of a knife, too), cut the leek and the spring onions in rings:
Next, cut the smoked ham or bacon in stripes (technique shown courtesy of the wife):
Heat some neutral oil in a pot, roast the ham in it for a few moments, put the veggies in the pot and add two small glasses of white wine:
Stir it for a few moments, the put a lid on the pot and let it cook for a 4-5 minutes. The result should be slighly collapsed veggies and a decent amount of decoction(sp?):
Put the pot from the stove and let it cool down with closed lid.
Next, prepare the dough. I explained the preparation in the "Sausage fest" post, so feel free to have a look there if you have got questions. This time, I used milk instead of water for the dough:
The kitchen towel I used for covering the bowl was by accident one of the towels that one of my grandmothers used. In the dark ages before video games, people killed their time with stitching patterns and sayings in said towels. The translation for this one is roughly:
"Five were invited/Ten people came/stretch the soup with some water/serve them all with the same!":lol Translation skills -1
After letting the dough rest for about 60 to 70 minutes with kneading it at half time, spread it into the oven pan (put some olive oil in the pan first to ease spreading):
Next, spread the veggies generously over the dough. Best use some pincers and let the veggies drip out over the pot before spreading:
Now prepare the topping. Mix the creme fraiche with the egg, add the veggie decoction and some salt/pepper for intensive taste:
Pour the topping evenly over the quiche and spread the grated cheese for the finish:
Put the quiche in the oven at 3/4 heat. I had some excess dough, so I prepared a little bread for tomorrow:
Finish line:
Bake the quiche until the cheese gets golden brown and crunchy (about 30 to 40 minutes):
DONE!
Serve directly out of the pan and add some dip if you like (I had some bought Tsatsiki):
The dough should be crispy on the outside and fluffy on the inside:
Guten Appetit from Bonn!
I had a lazy evening for the wife preparing all major parts of this dish.
If you liked it, please say "Thank you Jeannie!" to honor her efforts
Tomorrows dish will be a worthy sunday special, especially FNordChan will like it, because the main ingredient is PORK FILLET.
Comments and/or suggestions are heartily encouraged. Please give your feedback, as it makes me go on posting here.
The Quiche is originally a dish with a shortcrust or filo pastry, a vegetable topping with creme fraiche/egg mix and some cheese for size. For tonight, we prepared a variant with a yeast dough and some saisonal veggies. We also used ham, but you can leave this out if you want a vegetarian variant. The egg used for binding the veggies with the topping can be left out, too; in this case, a hint of starch added to the creme fraiche for enhanced binding. This is great as a diner dish, but also works out well if cut in smaller portions and served cold at BBQs or parties. Drinks to go along can be white wine or beer.
Special utensils needed:
A mixer with kneading hooks and an oven pan (both pictured before).
First prepare the vegetables. Peel and slice the carrots (you can scrape the peel off with the back of a knife, too), cut the leek and the spring onions in rings:
Next, cut the smoked ham or bacon in stripes (technique shown courtesy of the wife):
Heat some neutral oil in a pot, roast the ham in it for a few moments, put the veggies in the pot and add two small glasses of white wine:
Stir it for a few moments, the put a lid on the pot and let it cook for a 4-5 minutes. The result should be slighly collapsed veggies and a decent amount of decoction(sp?):
Put the pot from the stove and let it cool down with closed lid.
Next, prepare the dough. I explained the preparation in the "Sausage fest" post, so feel free to have a look there if you have got questions. This time, I used milk instead of water for the dough:
The kitchen towel I used for covering the bowl was by accident one of the towels that one of my grandmothers used. In the dark ages before video games, people killed their time with stitching patterns and sayings in said towels. The translation for this one is roughly:
"Five were invited/Ten people came/stretch the soup with some water/serve them all with the same!":lol Translation skills -1
After letting the dough rest for about 60 to 70 minutes with kneading it at half time, spread it into the oven pan (put some olive oil in the pan first to ease spreading):
Next, spread the veggies generously over the dough. Best use some pincers and let the veggies drip out over the pot before spreading:
Now prepare the topping. Mix the creme fraiche with the egg, add the veggie decoction and some salt/pepper for intensive taste:
Pour the topping evenly over the quiche and spread the grated cheese for the finish:
Put the quiche in the oven at 3/4 heat. I had some excess dough, so I prepared a little bread for tomorrow:
Finish line:
Bake the quiche until the cheese gets golden brown and crunchy (about 30 to 40 minutes):
DONE!
Serve directly out of the pan and add some dip if you like (I had some bought Tsatsiki):
The dough should be crispy on the outside and fluffy on the inside:
Guten Appetit from Bonn!
I had a lazy evening for the wife preparing all major parts of this dish.
If you liked it, please say "Thank you Jeannie!" to honor her efforts
Tomorrows dish will be a worthy sunday special, especially FNordChan will like it, because the main ingredient is PORK FILLET.
Comments and/or suggestions are heartily encouraged. Please give your feedback, as it makes me go on posting here.
Winged Creature
Member
That Quiche looks amazing OnkelC
LazyLoki, Winged Creature and Zensetsu:
Thank you for the feedback. This is what keeps this thread going!:lol
For the viewing pleasure, something else from the Westfalian outback:
Excursion into Kuisine-in-law, part two: Rindsrouladen (Beef rolls)
Rindsrouladen are a traditional sunday lunch for the whole family. Like the Kassler, they are mainly prepared the day before serving, leaving more time for the sunday morning church visit (no joke!).
Rindsrouladen consist of thin cut slices of beef shoulder or fore-shank, which are spiced, filled and rolled up in various styles, then braised and served with cabbage, Kraut or stewed vegetables and potatoes as side dishes.
The Mother-in-law prepared them traditional style. The filling consists of mustard, onions and a piece of fat bacon. sliced pickles are common, but optional.
First, put the beef cuts on a plain surface and spread some mustard on them:
Cut some onions in quarters and make some decent fat bacon cubes to accompany them:
Add some salt and pepper and roll them tightly:
put a Rouladennadel through them to keep the rolls in shape.
As the traditional Rouladen are a real hefty dish (even for my standards), I tried a greek variation. For this, I spread some cream cheese on the beef slices and spiced them with some rosemary, marjorie, black pepper and thyme. Next, I cut some small tomatoes in half, removed the cores/seeds and cut them to slices Then I added some sliced greek feta cheese, added some more marjorie, salt and pepper:
roll them up as above and fix them with a needle, too (can also be done with a wooden toothpick):
next, heat some oil until it starts smoking and fry the rolls from all sides until they get a tasty color:
Watch out for your clothing, the hot oil starts splashing violently
Both variations commence the same, so the further steps are identical:
Add some water to the pan, put a lid on it and let it braise for one to two hours on low heat (the longer the braising time, the more tender meat as the result):
Add some more water if needed (I added a tomato cut in half for some more fruitiness). After one to two hours, turn off the heat and let them rest overnight.
The next day Vormittag, about an hour before estimated lunchtime, put the heat back on lowest setting and let the rolls heat slowly:
Next, the side dishes: The mother-in-law chose salt potatoes and brussels sprouts with a light (as in opposite to dark) cream sauce:
About 10 minutes before serving, thicken the beef rolls sauce with some starch (I just added some more cream cheese, hot mustard and another two tomatoes):
put the rolls on a pre-heated serving plate and press the sauce through a hairnet sieve to get a smooth result:
Serve the sauce in a separate pot or sauciere.
Finish Line:
Twelve oclock iz ze traditional lunch time! Sunday lunches are a special ritual, as they are usualy taken in a separate dining room or the living room (Gute Stube), and an increased effort is taken for table preparations:
Done! Heart attack just spoons away! (top to bottom: traditional Rouladen, inside shot, inside shot from my variation):
I hope you enjoyed this little excursion. Feedback and questions are very, very
welcome! Keepem coming!:lol
Thank you for the feedback. This is what keeps this thread going!:lol
For the viewing pleasure, something else from the Westfalian outback:
Excursion into Kuisine-in-law, part two: Rindsrouladen (Beef rolls)
Rindsrouladen are a traditional sunday lunch for the whole family. Like the Kassler, they are mainly prepared the day before serving, leaving more time for the sunday morning church visit (no joke!).
Rindsrouladen consist of thin cut slices of beef shoulder or fore-shank, which are spiced, filled and rolled up in various styles, then braised and served with cabbage, Kraut or stewed vegetables and potatoes as side dishes.
The Mother-in-law prepared them traditional style. The filling consists of mustard, onions and a piece of fat bacon. sliced pickles are common, but optional.
First, put the beef cuts on a plain surface and spread some mustard on them:
Cut some onions in quarters and make some decent fat bacon cubes to accompany them:
Add some salt and pepper and roll them tightly:
put a Rouladennadel through them to keep the rolls in shape.
As the traditional Rouladen are a real hefty dish (even for my standards), I tried a greek variation. For this, I spread some cream cheese on the beef slices and spiced them with some rosemary, marjorie, black pepper and thyme. Next, I cut some small tomatoes in half, removed the cores/seeds and cut them to slices Then I added some sliced greek feta cheese, added some more marjorie, salt and pepper:
roll them up as above and fix them with a needle, too (can also be done with a wooden toothpick):
next, heat some oil until it starts smoking and fry the rolls from all sides until they get a tasty color:
Watch out for your clothing, the hot oil starts splashing violently
Both variations commence the same, so the further steps are identical:
Add some water to the pan, put a lid on it and let it braise for one to two hours on low heat (the longer the braising time, the more tender meat as the result):
Add some more water if needed (I added a tomato cut in half for some more fruitiness). After one to two hours, turn off the heat and let them rest overnight.
The next day Vormittag, about an hour before estimated lunchtime, put the heat back on lowest setting and let the rolls heat slowly:
Next, the side dishes: The mother-in-law chose salt potatoes and brussels sprouts with a light (as in opposite to dark
) cream sauce:
About 10 minutes before serving, thicken the beef rolls sauce with some starch (I just added some more cream cheese, hot mustard and another two tomatoes):
put the rolls on a pre-heated serving plate and press the sauce through a hairnet sieve to get a smooth result:
Serve the sauce in a separate pot or sauciere.
Finish Line:
Twelve oclock iz ze traditional lunch time! Sunday lunches are a special ritual, as they are usualy taken in a separate dining room or the living room (Gute Stube), and an increased effort is taken for table preparations:
Done! Heart attack just spoons away! (top to bottom: traditional Rouladen, inside shot, inside shot from my variation):
I hope you enjoyed this little excursion. Feedback and questions are very, very
welcome! Keepem coming!:lol
It looks pretty good, but I HATE brussels sprouts, don't like potatoes, lactose intolerant and I'm allergic to cheese...
(yes I know, a Dutchman allergic to cheese. But to my defense, I'm half Curaçaoleño)
So I don't think I'll be trying that recipe out soon :lol :lol :lol
My sis is cooking again tonight though, I picked out lots of thai food, I'll try to report from there
(yes I know, a Dutchman allergic to cheese. But to my defense, I'm half Curaçaoleño
)So I don't think I'll be trying that recipe out soon :lol :lol :lol
My sis is cooking again tonight though, I picked out lots of thai food, I'll try to report from there
That looks amazing, OnkelC! I'm defininely going to have to try that!
This weekend is Labor Day in the US, so a lot of people are out of town and having BBQs. Labor Day is Monday, so don't be surprised if there aren't too many posts until Tuesday or Wednesday. But keep up the good work! I'll try to post some pictures of my own BBQ with the family on Monday if I can.
This weekend is Labor Day in the US, so a lot of people are out of town and having BBQs. Labor Day is Monday, so don't be surprised if there aren't too many posts until Tuesday or Wednesday. But keep up the good work! I'll try to post some pictures of my own BBQ with the family on Monday if I can.
Hooker said:It looks pretty good, but I HATE brussels sprouts, don't like potatoes, lactose intolerant and I'm allergic to cheese...
(yes I know, a Dutchman allergic to cheese. But to my defense, I'm half Curaçaoleño
So I don't think I'll be trying that recipe out soon :lol :lol :lol
My sis is cooking again tonight though, I picked out lots of thai food, I'll try to report from there
Well, STEER CLEAR of our tonights' dish by all means, then!:lol :lol :lol It will be a cheese and lactose fest by all means. But doing it without said ingredients would be like a knife with blade and handle missing...
I am really looking forward to your/ sour sis's next contribution. Greetings to your sister, too!
Btw, the wife liked your last contribution, too, especially the almond cigars.
weehomer said:
Thank you for the feedback, I (and the other posters) really appreciate it! Have a nice Labor Day, NeoGAFfers, and give us some pics of real genuine US of A BBQs please!:lol
The dish for tonight will be, as a hommage to FNordChan, who designed my beautiful avatar, my specialty "Scheinefilet Indisch" (pork fillet "India" style).
The ingredients (for two persons) are:
one pork fillet
curry powder
three to five really ripe bananas
rice (Basmati or Thai rice are perfect, but Uncle Ben's will do, too)
two cups of cream
one cup of creme fraiche and some cream cheese (not pictured)
copious amount of grated cheese
Preparation will start around 6pm Berlin time, recipe will be up around 9pm to 10pm Berlin time. Stay tuned and keep'em coming!
So, let's cook.
"Schweinefilet Indisch" (pork fillet India style) is a worthy sunday dish and can be served without hesitation for guests. The recipe for this dish was handed down to me by one of my grandmothers. Actually, the indian origins of this dish are rather nebulous, but my granny said she prepared this since the late 50s when curry spice and bananas were still considered "exotic ingredients":lol
I like the name and use it further to honor her cooking skills. The contrast of the spicy curry and the caramelized sweetness of the baked bananas make this dish a nice and somewhat exotic alternative to usual casseroles.
As I mentioned before, I chose this dish tonight to give a special "thanks" to Forum Member FNordChan, who created my Avatar that I like very much. He requested the preparation of a pork dish, which I am happy to oblige.
Special utensils needed: hairnet sieve, an oven pan, maybe some aluminum foil (all pictured before).
The following is not exactly needed, but helps with the preparation and serving of the rice:
It is called a "rice ball". Tea drinkers of NeoGAF might know its smaller brother, the tea egg.
First, clean the rice if you use non-parboiled rice. Put the rice into a hairnet sieve and rinse it under cold water. When the water turns clear, the rice is OK (should take 30-90 seconds):
Next, put hte washed rice in the rice ball or directly in a pot with salted water. Do not turn the heat on yet:
The fillet preparation is next. Wash the fillet under cold water and dry it up with some paper tissues, then remove tendons and the thin skin surrounding it:
Result should be an intact piece of fillet with minimum cutaways:
Cut the fillet in slices and give each slice a nice pat with the back of the knife:
Spread the slices on a cutting board and generously apply curry powder and some pepper (no salt yet) to both sides:
let the slices rest for a few moments-
Next, rub some butter on the inside of the oven pan. This will help the caramelization of the bananas and prevent sticking:
Put a pan on the stove, heat to the max (spritz test!), add some oil and the excess butter, reduce heat to 3/4 from max and put the meat slices in the pan:
When "the heat reaches the top" of the meat pieces, aka the upper side of the slices starts to turn white, turn them over and add some salt to them. After about one to two minutes, remove them from the pan and store them on a plate or in a small bowl:
reduce heat to 1/3 and remove the pan from the flame.
For the sauce, add the cream to the pan and stir until the roast stuff from the bottom of the pan is loosened, then add the creme fraiche and/or cream cheese of choice, a good helping of the curry powder, salt, pepper and the tomato puree:
Stir it in, put the pan back on the stove and let it reduce at low heat until needed. The sauce should have a really spicy and slightly hot taste. Rule of thumb: When you sweat while tasting, the sauce is OK!:lol
Heat the oven to around 3/4 of max heat and put the rice on the stove.
Next, cut the bananas in slices. I used all but one of the bananas pictured in the ingredients pic for this dish. Spread one third of the slices in the oven pan, then place one layer of meat and one layer of bananas like rooftiles into the pan:
The pan seems too big for this dish, so roll up some aluminum foil and place it like a dam against the end of the rooftiles:
The sauce should be ready by now. Add some last spices if you wish, then add the sauce to the meat and bananas:
If the pressure in the pan is too high for your dam (like mine), you should stuff the free space in the pan with aluminum foil, too:
The dish befor oven time looks like this:
Add some grated cheese and wait until the rice starts boiling:
When the rice is boiling, put the pan in the oven and leave it there until the rice is done (15-20 minutes):
Finish line:
get the rice out of the pot. With the rice ball, you can serve a nice ball of rice if you are careful:
Done!
Serve directly out of the pan and decorate with some banana slices (the last banana I spared for this was completely brown on the inside, so I spared you the look):
Guten Appetit from Bonn and a nice Labor Day to the fellow NeoGAFfers.
Comments and feedback (positive as negative) are always welcome. Keep'em coming!
"Schweinefilet Indisch" (pork fillet India style) is a worthy sunday dish and can be served without hesitation for guests. The recipe for this dish was handed down to me by one of my grandmothers. Actually, the indian origins of this dish are rather nebulous, but my granny said she prepared this since the late 50s when curry spice and bananas were still considered "exotic ingredients":lol
I like the name and use it further to honor her cooking skills. The contrast of the spicy curry and the caramelized sweetness of the baked bananas make this dish a nice and somewhat exotic alternative to usual casseroles.
As I mentioned before, I chose this dish tonight to give a special "thanks" to Forum Member FNordChan, who created my Avatar that I like very much. He requested the preparation of a pork dish, which I am happy to oblige.
Special utensils needed: hairnet sieve, an oven pan, maybe some aluminum foil (all pictured before).
The following is not exactly needed, but helps with the preparation and serving of the rice:
It is called a "rice ball". Tea drinkers of NeoGAF might know its smaller brother, the tea egg.
First, clean the rice if you use non-parboiled rice. Put the rice into a hairnet sieve and rinse it under cold water. When the water turns clear, the rice is OK (should take 30-90 seconds):
Next, put hte washed rice in the rice ball or directly in a pot with salted water. Do not turn the heat on yet:
The fillet preparation is next. Wash the fillet under cold water and dry it up with some paper tissues, then remove tendons and the thin skin surrounding it:
Result should be an intact piece of fillet with minimum cutaways:
Cut the fillet in slices and give each slice a nice pat with the back of the knife:
Spread the slices on a cutting board and generously apply curry powder and some pepper (no salt yet) to both sides:
let the slices rest for a few moments-
Next, rub some butter on the inside of the oven pan. This will help the caramelization of the bananas and prevent sticking:
Put a pan on the stove, heat to the max (spritz test!), add some oil and the excess butter, reduce heat to 3/4 from max and put the meat slices in the pan:
When "the heat reaches the top" of the meat pieces, aka the upper side of the slices starts to turn white, turn them over and add some salt to them. After about one to two minutes, remove them from the pan and store them on a plate or in a small bowl:
reduce heat to 1/3 and remove the pan from the flame.
For the sauce, add the cream to the pan and stir until the roast stuff from the bottom of the pan is loosened, then add the creme fraiche and/or cream cheese of choice, a good helping of the curry powder, salt, pepper and the tomato puree:
Stir it in, put the pan back on the stove and let it reduce at low heat until needed. The sauce should have a really spicy and slightly hot taste. Rule of thumb: When you sweat while tasting, the sauce is OK!:lol
Heat the oven to around 3/4 of max heat and put the rice on the stove.
Next, cut the bananas in slices. I used all but one of the bananas pictured in the ingredients pic for this dish. Spread one third of the slices in the oven pan, then place one layer of meat and one layer of bananas like rooftiles into the pan:
The pan seems too big for this dish, so roll up some aluminum foil and place it like a dam against the end of the rooftiles:
The sauce should be ready by now. Add some last spices if you wish, then add the sauce to the meat and bananas:
If the pressure in the pan is too high for your dam (like mine), you should stuff the free space in the pan with aluminum foil, too:
The dish befor oven time looks like this:
Add some grated cheese and wait until the rice starts boiling:
When the rice is boiling, put the pan in the oven and leave it there until the rice is done (15-20 minutes):
Finish line:
get the rice out of the pot. With the rice ball, you can serve a nice ball of rice if you are careful:
Done!
Serve directly out of the pan and decorate with some banana slices (the last banana I spared for this was completely brown on the inside, so I spared you the look):
Guten Appetit from Bonn and a nice Labor Day to the fellow NeoGAFfers.
Comments and feedback (positive as negative) are always welcome. Keep'em coming!
My second entry in this thread is much more time consuming than the first - it's a caramelised red onion and goat's cheese tart with new potatoes and runner beans.
Any UK-centric language can be translated after...
Ingredients for the tart are red onions, balsamic vinegar and goats cheese, with butter and plain flour for the pastry. When I took this photo, a kindly assistant had already made the pastry (two parts flour to one part butter, add some water and a bit of salt, and mix till you get a dough).
You can make the pastry cases in advance if you want. Roll out dough and put in small tins. You need to poke holes in them to stop them rising... Then put in oven for about 30minutes.
Slice your red onions finely (I used 3 medium onions), and put in a saucepan with some melted butter, about 3 tablespoons (tablespoon = 15ml) of balsamic vinegar and some salt and pepper.
You need to cook these very slowly - about 30 minutes - to get the right caramelised taste. Stir them often.
While cooking the onions I tried out my brand new runner bean slicer!
Onions should look something like this when done.
Cut your goat's cheese into slices. Fill the pastry case with onions and put a slice of goat's cheese on top. When you've done them all, put back in the oven for about 20 minutes
Potatoes and runner beans cooking - I've put the runner beans in a steamer on top of the potatoes for about 5 minutes.
And the finished result.
Any UK-centric language can be translated after...
Ingredients for the tart are red onions, balsamic vinegar and goats cheese, with butter and plain flour for the pastry. When I took this photo, a kindly assistant had already made the pastry (two parts flour to one part butter, add some water and a bit of salt, and mix till you get a dough).
You can make the pastry cases in advance if you want. Roll out dough and put in small tins. You need to poke holes in them to stop them rising... Then put in oven for about 30minutes.
Slice your red onions finely (I used 3 medium onions), and put in a saucepan with some melted butter, about 3 tablespoons (tablespoon = 15ml) of balsamic vinegar and some salt and pepper.
You need to cook these very slowly - about 30 minutes - to get the right caramelised taste. Stir them often.
While cooking the onions I tried out my brand new runner bean slicer!
Onions should look something like this when done.
Cut your goat's cheese into slices. Fill the pastry case with onions and put a slice of goat's cheese on top. When you've done them all, put back in the oven for about 20 minutes
Potatoes and runner beans cooking - I've put the runner beans in a steamer on top of the potatoes for about 5 minutes.
And the finished result.
The Monday Night Labor Day special Mistery dish is:
MAC'N'CHEESE! YAY!
I had no time to shop some fresh stuff and wanted to try out bovos recipe anyway.
The ingredients were the same as bovo posted, i just had Emmentaler cheese instead of cheddar:
Special utensils needed:
the trusty 'book for shamelessly copying the preparation:lol
First, I prepared a pot of water with some salt and put it on the stove:
The macaroni only need 5 minutes cooking time, so I started with the roux:
Water boils, noodles in:
Milk'n'cheese to the roux:
Finish Line with salt'n'mustard:
DONE!
Mixed the noodles with the sauce and serve. I felt like decorating this little gem with some pepper, basil, sage and a little fruit I don't know the english name of ("Physalis"?)
Tasted Great!
Greetings and Guten Appetit! from Bonn.
Lemme have your feedback'n'comments!:lol
MAC'N'CHEESE! YAY!
I had no time to shop some fresh stuff and wanted to try out bovos recipe anyway.
The ingredients were the same as bovo posted, i just had Emmentaler cheese instead of cheddar:
Special utensils needed:
the trusty 'book for shamelessly copying the preparation:lol
First, I prepared a pot of water with some salt and put it on the stove:
The macaroni only need 5 minutes cooking time, so I started with the roux:
Water boils, noodles in:
Milk'n'cheese to the roux:
Finish Line with salt'n'mustard:
DONE!
Mixed the noodles with the sauce and serve. I felt like decorating this little gem with some pepper, basil, sage and a little fruit I don't know the english name of ("Physalis"?)
Tasted Great!
Greetings and Guten Appetit! from Bonn.
Lemme have your feedback'n'comments!:lol
Did anyone ever get back to you on the Mac and Cheese dish from the Kraft box?
If not, its simply. Boil the noodles for 12 middles, drain. Do not rinse. Pour in the measured amount of milk needed and add the cheese packet to it (powder cheese stuff). Stir and let simmer until thick. It can be pretty nasty sometimes depending on how long the box was sitting on the shelves. American Cuisine FTW :lol
If not, its simply. Boil the noodles for 12 middles, drain. Do not rinse. Pour in the measured amount of milk needed and add the cheese packet to it (powder cheese stuff). Stir and let simmer until thick. It can be pretty nasty sometimes depending on how long the box was sitting on the shelves. American Cuisine FTW :lol
+1 for your attention to detail!ChryZ said:
I got two of them. The blue one is from a set the wife bought at Ikea. there were 6 of them in different sizes and a funnel:
I use it for "ordinary salt", for salting the noodle water etc. The other ones from this set vanished into oblivion, only a medium one still works as a measuring device for ground coffee.
The wooden one was contained in a can of himalayan salt we got as a present. I like it and use it for the "better" salt qualities, like fleur de sel.
Dagless M.D.
Member
So I come home today, I walk through my door and what do i see.
a package? from the INTERNET
Fookin sweeties!!
much thanks OnkelC. These stabchens are delicious
a package? from the INTERNET
Fookin sweeties!!
much thanks OnkelC. These stabchens are delicious
Orin GA said:
Sounds great! Oxtail has become a bit of a niche food and therefore hard to come by over here. At my butcher guy, I have to order it a day in advance, actually. If you will prepare this in the near future, i would really appreciate some pictures of the preparation.
So, let's... heat it up, actually, since the Sherry imitation in this soup concentrate shall not vaporize, says the instructions.
No special utensils are needed, in fact no utensils are needed at all.
Well, lets fall from grace and start:
*sigh*
mmmmmeh.
*whimper*
whip, whip, whip with the egg whip:
Robert 'Bob' Paulson: "We're still men." (Name that movie!)
Have your bun buttered:
HOORAY for convenience:
guuut to ze last drop:
Conversation with the wife:
"Do you always have to have the last word?"
The wife:"No."
actually, the wife is sick at the moment and has a sore throat, so only some bouillon for her and I sympathised with her.
Better cooking from this humble kitchen next time.
I am afraid, very afraid of your feedback.
OnkelC said:
Oh, man, that looks astonishing. Thank you very much for granting my request for a pork dish! I plan on drafting the assistance of my roommate (who is far more of a chef than I am) and trying out the dish in short order. I'll be sure to offer a full report of the dining experience! Thank again!
FnordChan
sportzhead
Member
Wow, we GAF'ers have more cooking talent than I originally thought. We all have to thank the great ringmaster of this thread, OnkelC. You my friend are amazing. I wish I had the time and money to fly over to Berlin to meet you in person and try your delicious looking food. Also that candy you sent to Newbie looks sooooo good. Newbie tell us how it tastes after you've given them a try.
To add to the food in this thread, I'll post an easy dessert receipt. I made this over the weekend but didn't take any pictures.
You will need:
2 boxes of JELLO instant banana pudding mix
4 cups of cold milk
20 OREO cookies
Whipped cream
Make the pudding as directed on the box
Put Oreos in a zip lock bag and smash them into little chunks.
In a dish, put a layer of pudding on the bottom, then a layer of Oreos on top. Repeat until you are out of pudding and Oreos
Top with whipped cream
Enjoy.
To add to the food in this thread, I'll post an easy dessert receipt. I made this over the weekend but didn't take any pictures.
You will need:
2 boxes of JELLO instant banana pudding mix
4 cups of cold milk
20 OREO cookies
Whipped cream
Make the pudding as directed on the box
Put Oreos in a zip lock bag and smash them into little chunks.
In a dish, put a layer of pudding on the bottom, then a layer of Oreos on top. Repeat until you are out of pudding and Oreos
Top with whipped cream
Enjoy.
sportzhead, thanks for the kudos!
But this thread would have not gotten this far without the contribution of the other GAFfers, and the shepheards pie is on the "try out very soon" list!:lol
That dessert sounds real nice, will try if I can substitute the Jello with something else, because there ain't no Jello on sale here. Improvisation ftw!
But this thread would have not gotten this far without the contribution of the other GAFfers, and the shepheards pie is on the "try out very soon" list!:lol
That dessert sounds real nice, will try if I can substitute the Jello with something else, because there ain't no Jello on sale here. Improvisation ftw!
The dish for tonight will be a quick and dirty version of Pasta with a bolognese sauce. Fast and tasty.
The ingredients are (for two persons):
Pasta of choice,
300 grams of mixed ground beef and pork,
1/4 litre of red wine
tomato puree and concentrated tomato puree (not pictured)
a small onion
a clove of garlic
a bay leave
1 oxo cube or beef bouillon
oregano
Cooking will start now, pics will be up around 9pm Berlin time. Stay tuned!
The ingredients are (for two persons):
Pasta of choice,
300 grams of mixed ground beef and pork,
1/4 litre of red wine
tomato puree and concentrated tomato puree (not pictured)
a small onion
a clove of garlic
a bay leave
1 oxo cube or beef bouillon
oregano
Cooking will start now, pics will be up around 9pm Berlin time. Stay tuned!
- Status