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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. Another french classic. It may not be the prettiest dish in the world, but it is definitely one of the tastiest. It got quite popular all over the world after the release of the 2009 movie ‘Julie & Julia’, featuring Meryl Streep and Amy Adams. It is one of the classic peasant dishes. Cheaper cuts of beef tenderized by simmering them for a long, long time in red wine (burgundy) with a bouquet garni, carrots, onions and some garlic. Sometimes mushrooms or pearl onions are added to the meat and wine, but I usually skip that part. Well, done either way it’s something you will not stop making over and over again! And by the way… It’s even better the next day!
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  I’m Benjamin Emmanuel, a 20 year old food enthusiast from Berlin. I'm documenting stories and recipes of my culinary adventures. Read more...    |
   
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