|
So, long time no see. I’ve been pretty busy and kind of sick in the mean time, so I didn’t really get to cooking special things and blogging about them. But this is a very nice treat today. My by far favorite recipe for ragù alla bolognese. I don’t think I’ve been experimenting with anything as much as I have with ragus. And this is in my opinion the best you can make. The first times I tried making sauce béarnaise were, to put it plainly, a pain in the ass. It’s just something you need to get the hang of in some way. The temperature can’t rise too high and you should be patiently stirring for a while. And when it breaks all
And when it works it’s just amazing. My all-time favorite butter sauce for meat and basically anything else. Yesterday I had it with some entrecôte steak, that I cooked sous-vide at 120° for 45 Minutes and then seared in a cast iron pan. It was definitely one of the most delicious things I had in the last couple of weeks. I served it with some oven-baked fries and a simple salad with a sherry vinegar vinaigrette. Nothing fancy. I woke up this morning with the strong craving for some nice fish ‘n’ chips. Seriously, I felt like I had to die, if I didn’t get any in the next 12 hours. So, I went grocery shopping, got some pollock filet, wheat beer and russet potatoes.
Too bad, I didn’t have any old newspaper to wrap it all in. But I served it with a nice tartar sauce and some vinegar. For the Fries I followed the instructions in Anthony Bourdain’s Les Halles Cookbook and the result was great! I just love big, crunchy and still creamy french fries! |
  I’m Benjamin Emmanuel, a 20 year old food enthusiast from Berlin. I'm documenting stories and recipes of my culinary adventures. Read more...    |
   
To subscribe to the blog via email, simply enter your email address below and hit the 'Subscribe' button.
Your email address will not be used for anything but delivering you the newest blog posts. |
|
         
Copyright © 2010 Let's Start Simple! |
||
