February 28th, 2010
Actually I wasn’t too fond of the crab ravioli I made, but that might just be the overly critical voice in my head talking. My father, who I ate them with, liked them very much. The one thing I definitely was fond of, was the orange beurre blanc. Good god, I could drink that stuff. I’m just a sucker for butter sauces. So I’m only posting the sauce recipe for now. I might post the ravioli recipe eventually, as soon as I get my hands on some really good quality crab (meat). The whole fish and seafood situation in Berlin is kind of awful, which I don’t get because it’s the capital of Germany. So, if anyone from Berlin reads this and knows a good supplier for fresh quality fish and seafood please leave a comment!
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February 27th, 2010
Tarte Flambée is a very famous dish from Alsace, a region in France, next to the eastern border to Germany and Switzerland. It was traditionally just for testing the heat of an oven, before baking bread. The tarte was put into the very very hot oven and it was done after about 2 minutes. Often there were some deeple browned or even burned spots and this intense baking next to the flames gave it the name “tarte flambée”, which basically means “tart baked in flames”.
The dough is quite similar to a pizza dough, but it’s usually made without any oil.
It can be topped in a lot of different way, but the traditional alsatian way is crème fraîche, onions and fatty pork bacon. Crème fraîche, apples, sugar and cinnamon is also a very tasty way to enjoy it as a dessert. I like the traditional recipe with some cheese added.
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February 26th, 2010
I came up with the idea of beet beurre blanc because I was trying to figure out what sauce I want to serve with the crab ravioli I plan to make. Beurre blanc was something that immediately popped into my mind, because it’s a simple and delicious sauce, that enhances the flavour of other ingredients without overpowering them.
But I wanted to make things a little more interesting, so I did some research about adding other things to beurre blanc and found some interesting things. Citrus beurre blanc, champagne beurre blanc and even miso beurre blanc (which I definitely have to try very soon). I don’t even remember how I came up with the beet idea, I was trying to fall asleep and just thought about the beets I found in the fridge yesterday.
Well, enough said, the result is great, even though I was hoping for a slightly more pronounced beet flavour. I’m not sure if I’ll serve it with the ravioli, but I think it would be more than perfect with salmon. Adding some lemon zest would be another thing to try out. We’ll see.
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