March 12th, 2010
This will only be the first of a couple of posts about pizza related things. I thought the best start would be my favourite pizza sauce recipe. It kind of developed out of trying different recipes, that I found online and in various cookbooks in my slightly obsessive search for the best pizza sauce.
This one is slightly sweet, but not even a bit overly sugary tasting, like a lot of the bottled pizza sauces are and it is pureed for making it easier to distribute on the dough.
It is very important to simmer the sauce for a while, thus allowing the flavours to combine and the acetic acid (from the balsamic vinegar) to evaporate. You don’t want the balsamic vinegars acidity, you just want some of its flavour!
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March 7th, 2010
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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February 4th, 2010
“Rinderroulade” is a dish all german kids and adults know very well. Usually served with red cabbage (simmered with apple, red wine and bay leaf) and depending on where you live potatoes, mashed potatoes, dumplings or in my case spaetzle. It’s just one of those dishes your grandma, mother or any other relative serves to you and you just can’t help but love it.
Actually the reason why I was cooking this today was that my girlfried, who is living with me, was feeling homesick and this is one of the dishes that remind her a lot of Swabia, the part of Germany she comes from.
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