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  • Calf | myBites
    of rhubarb adds freshness to a plate and replaces vinegars perfectly in spring or summer dishes In this dish below I used rhubarb as a refreshing sour element This is a preview of Calf s Liver with Ginger Onion Marmalade Read the full post This entry was posted in Calf Main Course and tagged calf ginger ginger marmalade liver main course onion onion marmalade polenta rhubarb sage on May 21

    Original URL path: http://mybites.de/category/recipes/food-type/calf/ (2016-02-16)
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  • Drink | myBites
    tabasco and maybe some worcestershire sauce for balance and freshly ground black pepper for a really refreshing spicy and pungent touch If the flavors are in balance you don t even want to try another cocktail from the menu but stick to your Mary all night This is a preview of Golden Mary Read the full post This entry was posted in Drink and tagged bloody mary celery cocktail drink

    Original URL path: http://mybites.de/category/recipes/food-type/drink/ (2016-02-16)
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  • Game | myBites
    for kale Actually temperatures below 0 C makes kale taste less bitter and more sweet That is also a reason why it is such a great winter vegetable This is a preview of Venison Sirloin with Macadamia Kale Puree Read the full post This entry was posted in Game Main Course and tagged butternut squash game goat cheese jus kale macadamia main course pumpkin sauce sirloin squash venison winter on

    Original URL path: http://mybites.de/category/recipes/food-type/game/ (2016-02-16)
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  • Hare | myBites
    result the flavors didn t melt together as in a classic ratatouille But served in this decomposed way many different combinations of the vegetables can be discovered and enjoyed This is a preview of Leg of Hare with Ratatouille Read the full post This entry was posted in Hare Main Course and tagged aubergine bell pepper braised shallot coulis deconstruction eggplant hare herbs leg of hare leg of rabbit main

    Original URL path: http://mybites.de/category/recipes/food-type/hare/ (2016-02-16)
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  • Lamb | myBites
    cut it off on your plate but if you braise meat long enough the connective tissue will just disappear Meat cooks a lot faster than the connective tissues but if you braise your meat at low temperature for a long long time the connective tissues are going to melt into the meat and turn the meat moist and soft That is also the secret of all braised dishes and why they need so much time I like to prepare them overnight in the oven This way I don t have to worry about any burnt parts and if I wake up during the night I turn the meat around and go back to sleep And I wake up in the morning with a wonderful scent of braised meat all over my flat This is a preview of Braised Lamb Knuckle with Quince Sauce and Autumn Vegetables Read the full post This entry was posted in Lamb Main Course and tagged beets braised brussels sprouts carrot knuckle lamb main course meat nashi pear parsley root pumpkin quince sauce squash on November 24 2011 by Robert Categories Recipes Course Appetizer Dessert Main Course Soup Food Type Beef Calf Drink Fish Game Hare

    Original URL path: http://mybites.de/category/recipes/food-type/lamb/ (2016-02-16)
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  • Pork | myBites
    white wine on October 30 2011 by Robert Green Bean Soup with Pear and Bacon Pears beans and bacon are a traditional German combination This relationship might also originate from the simple fact that the seasons of pears and beans overlap Some additional fat or salty bacon only further improves a dish so it can t be a mistake to include it Traditionally the combination of these three ingredients is cooked layered in a single pot but there are countless other ways to prepare and serve them too In this recipe I combined the beans pears and bacon in a simple and light soup Although the soup can be cooked even simpler I included some further steps to preserve the color and optimize the texture for a perfect green bean soup This is a preview of Green Bean Soup with Pear and Bacon Read the full post This entry was posted in Pork Soup and tagged bacon bean green beans haricot verts pear soup on October 25 2011 by Robert Pork Fillet with Elderberry Sauce and Peach Polenta Erlangen the city I live in is quite unique due to its huge grassland right in the middle of the city During spring and summer a herd of sheeps is grazing some parcels are used for wheat or corn production and of course the wonderful grass is regularly collected as animal food for the winter Every morning on my way to work I ride my bike through this peaceful nature Right at the outskirts I pass a small lake with giant elderberry bushes In spring they are almost completely white and full of elderflowers Now at the end of summer the bushes turn black from the bending branches of tons of ripe elderberries Unfortunately most of them are pretty high up and

    Original URL path: http://mybites.de/category/recipes/food-type/pork/ (2016-02-16)
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  • Poultry | myBites
    this time of year both winter stored and fresh spring versions of the same ingredients can be found at local markets While the winter vegetables usually require a lot more cooking time spring vegetables tend to get soft within minutes In this dish I combined the last purple carrots from winter with the first orange ones of spring This is a preview of Duck Breast with Purple and Orange Carrot Puree Read the full post This entry was posted in Main Course Poultry and tagged basil basil oil carrot puree cep duck breast mushroom orange carrot porcini poultry purple carrot sauce sesame on March 19 2012 by Robert Duck Leg with Salsify Mandarin Basil and Quince Last year in spring I tried a new technique for cooking chicken legs I carefully removed the bones rolled the meat up and fixed it with kitchen twine Then I roasted the chicken roll on all sides and baked the leg in the oven The result turned out really great so now in winter I gave the same technique a try using duck legs This is a preview of Duck Leg with Salsify Mandarin Basil and Quince Read the full post This entry was posted in Main Course Poultry and tagged basil basil oil black salsify duck duck leg main course mandarin mandarin puree quince quince sauce salsify sauce winter on January 23 2012 by Robert Pigeon Breast with Quince Sauce and Autumn Vegetables I wondered why red or white wine is usually added to reduced sauces Usually the wine is allowed to cook off completely so in most cases as long as you re not cooking specifically a red wine sauce wine is not so much added for its taste than rather for its acidic component Another function of the wine is to

    Original URL path: http://mybites.de/category/recipes/food-type/poultry/ (2016-02-16)
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  • Reviews | myBites
    Robert Science Cooking Between Christmas and New Year s Eve there s usually a gap of 1 2 days of free time You can either get active and enjoy the snow wrap yourself in warm blankets and watch movies or read a book It s also a great opportunity to finally get on with long postponed activities If you love to cook this suddenly available free time allows you to further train yourself either by trying new techniques in the kitchen or by reading good cookbooks and watching lectures given by chefs Harvard had a very good course called Science and Cooking this autumn featuring many modern techniques and the most influential chefs of our time The lectures are a mix of theoretical background information presented by scientists and a practical experience demonstrated by chefs The theory is presented in the first 15 20 minutes of the lectures by David Weitz physics professor at Harvard and Harold McGee who is well known for his revolutionary book On Food and Cooking Afterwards the greatest chefs of our time such as Grant Achatz Joan Roca and Ferran Adria demonstrate the physics discussed before by applying several modern cooking techniques This is a preview of Science Cooking Read the full post This entry was posted in Reviews and tagged alinea aviary bill yosses blue hill carles gaig carme ruscalleda cooking dan barber dave arnold david chang david weitz education el bulli ferran adria grant achatz harold mcgee harvard harvard university itunes joan roca jose andres lecture modernist cuisine momofuku nandu pubany nathan myhrvold next restaurant ramon morato review science science cooking university video wd 50 wylie dufresne youtube on December 28 2011 by Robert Eating Out in Beijing The importance of food in China is well pictured in one of their greetings which translates to have you eaten Eating opportunities are all over the city and even if there is no restaurant or food stand nearby there will be a trailer or grill at the corner serving cooked roasted or raw delicacies I m open to any new experiences so I wanted to try everything the locals eat too This article sums up my food related adventures in Beijing This is a preview of Eating Out in Beijing Read the full post This entry was posted in City Trips and tagged beijing china dining eating eating out food food market guanganmen local specialty peking report restaurant snack street szechuanese on October 21 2011 by Robert Beijing City Tour and the Great Wall After a successful presentation at the conference we had the whole Friday and Saturday to discover Beijing Probably all travel guides will tell you to arrive at sights as early in the morning as possible because they all tend to get very crowded So our first destination early on Friday morning was the Tiananmen Square and the Forbidden City The best way to approach the world s largest square is from Qianmen subway station Although the events of 1989 are taboo

    Original URL path: http://mybites.de/category/reviews/ (2016-02-16)
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