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  • Dill | myBites
    the real local cuisine This is a preview of Coconut Trout Confit with Beetroot Fondant Read the full post This entry was posted in Fish Main Course and tagged beet fondant beetroot beets buckwheat chioggia beetroot coconut coconut oil confit dill dill oil fish lemon poppy seed puree rainbow trout trout white poppy seed on May 17 2012 by Robert Char with Cauliflower Couscous Have you ever wondered why fish in Germany and almost everywhere in Europe is gutted with a cut at its belly It s straightforward to some extent because all innards are located in the belly and by removing them along with the gills the fish can be kept refrigerated 3 4 days longer In China I noticed that fish are usually kept alive in restaurants and killed to order An even more interesting experience was to see that all fish was cut open and gutted from its back so the bellies of the fish were always completely intact I liked this back filleting method simply because the possibilities of stuffing and serving a whole fish Unfortunately at the local market in Erlangen they don t sell any fish alive and all of them are already gutted via a cut along their bellies So my filleting from the back basically resulted in two fillets held together by the head and the tail of the fish but made the seasoning of the whole fish a lot simpler and more precise This is a preview of Char with Cauliflower Couscous Read the full post This entry was posted in Fish Main Course and tagged cauliflower char couscous dill fish pine nut salvelinus tarragon thyme trout on February 27 2012 by Robert Steak Tartare with Bell Pepper Coulis Mustard Tomato and Dill Oil Steak tartare appears quite often on menus in Hungarian restaurants Usually the beef loin is matured covered in oil and some spices and herbs This is a necessary step unfortunately meat is not allowed to be aged long enough because of regulations of the health department The beef is then minced using a grinder to order and usually served already mixed with spices onions garlic an egg yolk and toast This is the classic version you get in Hungary but nowadays more elaborate tartares start to show up Recently I had a steak tartare at the Winekitchen where the beef was finely chopped to order by hand and served with fresh warm bread and mayonnaise made of pumpkin seed oil It inspired me to create my own summer version of steak tartare This is a preview of Steak Tartare with Bell Pepper Coulis Mustard Tomato and Dill Oil Read the full post This entry was posted in Appetizer Beef and tagged appetizer beef beef tartare bell pepper bread capers dill dill oil fillet linseed loin mustard tomato raw starter steak tartare tartare tenderloin tomato on September 1 2011 by Robert Apricot and Bell Pepper Terrine with Ceps and Dill Vinaigrette Apricots belong to a special group of

    Original URL path: http://mybites.de/tag/dill/ (2016-02-16)
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  • Dill Oil | myBites
    held in the beautiful city of Florence Of course I used the lunch breaks and the evenings to explore the local restaurant scene I was even more fortunate having a receptionist at my hotel who was actually a native Florentine citizen As almost everybody in Italy he loved to eat and especially to eat well So from the first day on I consulted him which restaurant he recommends me to visit I wasn t a regular tourist I really wanted to get to know the real local cuisine He always told me only the next location I should go to and based on my report the next day he recommended me the next place to visit This tactic was quite comprehensible because I could have been a usual tourist who actually might have been afraid of tripe wild boar or other local specialties But he pretty soon learned that I was after the real local cuisine This is a preview of Coconut Trout Confit with Beetroot Fondant Read the full post This entry was posted in Fish Main Course and tagged beet fondant beetroot beets buckwheat chioggia beetroot coconut coconut oil confit dill dill oil fish lemon poppy seed puree rainbow trout trout white poppy seed on May 17 2012 by Robert Steak Tartare with Bell Pepper Coulis Mustard Tomato and Dill Oil Steak tartare appears quite often on menus in Hungarian restaurants Usually the beef loin is matured covered in oil and some spices and herbs This is a necessary step unfortunately meat is not allowed to be aged long enough because of regulations of the health department The beef is then minced using a grinder to order and usually served already mixed with spices onions garlic an egg yolk and toast This is the classic version you get

    Original URL path: http://mybites.de/tag/dill-oil/ (2016-02-16)
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  • Fillet | myBites
    This is the classic version you get in Hungary but nowadays more elaborate tartares start to show up Recently I had a steak tartare at the Winekitchen where the beef was finely chopped to order by hand and served with fresh warm bread and mayonnaise made of pumpkin seed oil It inspired me to create my own summer version of steak tartare This is a preview of Steak Tartare with Bell Pepper Coulis Mustard Tomato and Dill Oil Read the full post This entry was posted in Appetizer Beef and tagged appetizer beef beef tartare bell pepper bread capers dill dill oil fillet linseed loin mustard tomato raw starter steak tartare tartare tenderloin tomato on September 1 2011 by Robert Pork Fillet with Lentils Grilled Spring Onions and Apricot Bell Pepper Terrine Terrines are great if you plan something special for your guests but don t want to spend the whole evening in the kitchen They can be prepared one or two days before and when the guests arrive the only thing you need to do is to cut off some slices and finish the other components of your dish Another great advantage is that they are very versatile So if there are some leftovers from last nights dinner you can still use them in combination with other ingredients Usually terrines are used only as main elements in cold appetizers This recipe is a nice example for using terrines as accompaniments in warm dishes served as a main course This is a preview of Pork Fillet with Lentils Grilled Spring Onions and Apricot Bell Pepper Terrine Read the full post This entry was posted in Main Course Pork and tagged apricot bell pepper bistro fillet grill grilled scallions grilled spring onion jus lentils pork pork fillet pork jus recipe scallions

    Original URL path: http://mybites.de/tag/fillet/ (2016-02-16)
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  • Tenderloin | myBites
    local produce it is very simple to prepare scales well and reheating is no problem either It is also very stodgy and warms well on cold winter days I thought that this traditional dish could be easily transformed into a more elaborate version by rethinking some of the main components and by restructuring the dish Below you see my result This is a preview of Kale with Oat Dumplings Shallots and Pork Tenderloin Read the full post This entry was posted in Main Course Pork and tagged jus kale main course meat oat oatmeal onion pork sauce shallot tenderloin winter on January 9 2012 by Robert Steak Tartare with Bell Pepper Coulis Mustard Tomato and Dill Oil Steak tartare appears quite often on menus in Hungarian restaurants Usually the beef loin is matured covered in oil and some spices and herbs This is a necessary step unfortunately meat is not allowed to be aged long enough because of regulations of the health department The beef is then minced using a grinder to order and usually served already mixed with spices onions garlic an egg yolk and toast This is the classic version you get in Hungary but nowadays more elaborate tartares start to show up Recently I had a steak tartare at the Winekitchen where the beef was finely chopped to order by hand and served with fresh warm bread and mayonnaise made of pumpkin seed oil It inspired me to create my own summer version of steak tartare This is a preview of Steak Tartare with Bell Pepper Coulis Mustard Tomato and Dill Oil Read the full post This entry was posted in Appetizer Beef and tagged appetizer beef beef tartare bell pepper bread capers dill dill oil fillet linseed loin mustard tomato raw starter steak tartare tartare tenderloin

    Original URL path: http://mybites.de/tag/tenderloin/ (2016-02-16)
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  • Buckwheat | myBites
    tail and fins as well to cook a flavorful fish stock which really enhances sauces risottos and soups I prefer to buy local and traditional fish such as trout char or carp Sea fish are no options for me because I don t have any reliable source for buying fresh seafood and my hometown Erlangen is simply too far away from the sea Regarding the connection between seafood consumption and the distance to the sea I had a surprising experience a few years ago in Italy which I like to bring up every time I m asked about seafood I was lucky to get a publication accepted at a major conference in computer science which was held in the beautiful city of Florence Of course I used the lunch breaks and the evenings to explore the local restaurant scene I was even more fortunate having a receptionist at my hotel who was actually a native Florentine citizen As almost everybody in Italy he loved to eat and especially to eat well So from the first day on I consulted him which restaurant he recommends me to visit I wasn t a regular tourist I really wanted to get to know the real local cuisine He always told me only the next location I should go to and based on my report the next day he recommended me the next place to visit This tactic was quite comprehensible because I could have been a usual tourist who actually might have been afraid of tripe wild boar or other local specialties But he pretty soon learned that I was after the real local cuisine This is a preview of Coconut Trout Confit with Beetroot Fondant Read the full post This entry was posted in Fish Main Course and tagged beet fondant beetroot

    Original URL path: http://mybites.de/tag/buckwheat/ (2016-02-16)
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  • Buckwheat Flour | myBites
    with a creamy celery root puree which really allowed the nutty flavors of buckwheat to get into the foreground This is a preview of Buckwheat and Celery Root Ravioli with Goat Cheese Read the full post This entry was posted in Appetizer Main Course Vegetarian and tagged buckwheat buckwheat flour butter celery root chestnut honey goat cheese honey orange pomegranate vegetarian on May 25 2012 by Robert Categories Recipes Course

    Original URL path: http://mybites.de/tag/buckwheat-flour/ (2016-02-16)
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  • Honey | myBites
    really allowed the nutty flavors of buckwheat to get into the foreground This is a preview of Buckwheat and Celery Root Ravioli with Goat Cheese Read the full post This entry was posted in Appetizer Main Course Vegetarian and tagged buckwheat buckwheat flour butter celery root chestnut honey goat cheese honey orange pomegranate vegetarian on May 25 2012 by Robert Pork Belly Glazed with Pine Tree Honey Green Bean Puree Vanilla Shallots and White Wine Pears Similarly to the green bean soup this dish builds on the traditional combination of the three ingredients beans pears and bacon Due to several modifications my reinterpretation is pretty far away from the classical way of cooking everything layered in a single pot Here each component received a unique role on the plate and I also brought the fourth hidden component the onions more into the foreground This is a preview of Pork Belly Glazed with Pine Tree Honey Green Bean Puree Vanilla Shallots and White Wine Pears Read the full post This entry was posted in Main Course Pork and tagged bacon bean green beans haricot verts honey pear pine tree honey pork belly shallot vanilla vanilla shallot white wine on October 30

    Original URL path: http://mybites.de/tag/honey/ (2016-02-16)
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  • Orange | myBites
    the most famous and most popular cocktail of Britain Its main ingredient is a liqueur called Pimm s No 1 which recipe is unchanged and still kept secret since 1823 when James Pimm invented and served it as medicine for digestion problems Pimm s No 1 is made with gin but several other variations exist like No 3 which is made with brandy or No 6 which is based on vodka Pimm s Lemonade is served in almost every English pub According to taste it s usually prepared either with lemonade or with ginger ale Due to its fresh ingredients such as strawberries mint cucumber lemon lime and orange it is a perfect summer cocktail While I was thinking about how this combination of ingredients might have developed into the final cocktail I also thought about transforming Pimm s Lemonade or to be exact in this case Pimm s Ginger Ale into a plated dessert After planning each element thoroughly I ended up with this colorful and extremely refreshing summer dessert This is a preview of Pimm s Dessert Read the full post This entry was posted in Dessert Vegetarian and tagged apple mint cucumber cucumber seeds dessert fruit salad ginger ice cream lemon mint orange orange tuile pimms pimms lemonade pimms no 1 sorbet strawberry tuile whipped cream on July 9 2012 by Robert Buckwheat and Celery Root Ravioli with Goat Cheese Buckwheat is a very versatile ingredient It can be cooked in water or stock sprinkled on top of small buns and baked or used as buckwheat flour for really flavorful pasta To enhance the mild flavor of buckwheat it should always be paired with smooth and light accompaniments In the simple and light dish below I filled the buckwheat ravioli with a creamy celery root puree which really allowed the nutty flavors of buckwheat to get into the foreground This is a preview of Buckwheat and Celery Root Ravioli with Goat Cheese Read the full post This entry was posted in Appetizer Main Course Vegetarian and tagged buckwheat buckwheat flour butter celery root chestnut honey goat cheese honey orange pomegranate vegetarian on May 25 2012 by Robert Orange and Beetroot Jelly For several years I planned to cook one of Heston Blumenthal s hoax dishes As part of his tasting menu he used to serve a very simple dish called orange and beetroot with only a yellow and a red jelly arranged on a plate Then he asked his guests to start with the orange Of course every guest assumed the yellow jelly to be the one flavored with orange But when they tasted it they were surprised by the beetroot flavor Heston switched the colors of the ingredients he prepared the red jelly from freshly squeezed blood oranges and the yellow jelly from golden beetroot juice This is a preview of Orange and Beetroot Jelly Read the full post This entry was posted in Appetizer Vegetarian and tagged beetroot beets blood orange fat duck cookbook golden

    Original URL path: http://mybites.de/tag/orange/ (2016-02-16)
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