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  • Venison Sirloin with Macadamia-Kale Puree | myBites
    trimmed it off and used all trimmings and bones for a rich venison sauce Next to the kale puree I prepared a second garnish from butternut squash filled with goat cheese This idea came to me when I was looking for a better kitchen tool for removing apple cores and noticed back at home that the diameters of my old and new cutters differ slightly I tried several methods for cutting cannelloni from the squash The best technique was to first cut tubes using the larger apple core removers and then remove the inner tube with the smaller cutter Be very careful while removing the inner tube because the squash needs to extend slightly at the thickness of your cutters blade so it might break Print Venison Sirloin with Macadamia Kale Puree and Butternut Squash Goat Cheese Cannelloni Prep Time 45 minutes Cook Time 4 hours 30 minutes Total Time 5 hours Yield 2 portions Ingredients 500 g venison sirloin with bones 300 ml brown veal or beef stock 1 sprig rosemary 3 4 sprigs thyme 1 clove garlic 100 g macadamia nuts 1 kale 200 g butternut squash 80 g fresh goat cheese 2 3 drops chili oil freshly ground black pepper salt oil Instructions For the macadamia puree If you could get only salted macadamia nuts carefully rinse under running cold water to remove all salt Put the nuts in a small pot add enough water to cover cover with a lid and cook over low heat for 3 4 hours Remove the lid to reduce the cooking liquid Blend the nuts into a fine puree and press through a fine sieve Cover with clingfilm and refrigerate For the sauce Cut off the sirloin from the bones and remove the sinews Cover the meat with clingfilm and refrigerate Rub the bones with 1 2 tbsp oil and brown over medium heat on all sides Add the stock cover and cook over low heat for 3 4 hours Strain the liquid through a fine sieve to remove solids and reduce the stock until it starts to get syrupy Season with salt and keep warm For the cannelloni You will need two apple core removers with different diameters First use the one with larger diameter and cut out tubes from the peeled squash Then use the other apple core remover to remove the interior of the tubes Use the leftovers for another purpose Blanch the cannelloni in boiling salted water for 1 minute drain and chill in ice water Drain on kitchen paper Press the goat cheese through a fine sieve and season with salt and pepper Transfer to a piping bag and carefully fill the cannelloni Cover with clingfilm and refrigerate For the venison Remove the meat from the fridge 1 hour before cooking it Brown over high heat in a small pan on 1 tbsp oil Season with salt and pepper Add 1 sprig rosemary 3 4 sprigs thyme and a crushed garlic clove Transfer the contents of

    Original URL path: http://mybites.de/2012/01/venison-sirloin-macadamia-kale-puree/ (2016-02-16)
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  • Butternut Squash | myBites
    souffle squash vegetarian on January 26 2012 by Robert Butternut Squash Kaiserschmarrn Kaiserschmarrn is prepared the traditional way usually with apple puree and a vanilla milk batter With some imagination it can be turned into thousands of new variations One possibility is the Caribbean coconut Kaiserschmarrn I posted a month ago or another example would be this current butternut squash version which is actually lactose free The squash adds both flavor and color to the final result which is also the reason for its beautiful yellow appearance I also experimented blending the softened squash with milk but the result was much better when I used the reduced stock cooked from the seeds and skin of the butternut squash This is a preview of Butternut Squash Kaiserschmarrn Read the full post This entry was posted in Dessert Vegetarian and tagged austria butternut butternut squash caramel citrus fruit dessert grapefruit kaiserschmarrn orange pumpkin rooibos rooibos tea squash tea on January 5 2012 by Robert Butternut Squash with Pumpkin Seeds Thinking about vegan desserts it was surprising to me how much our usual desserts rely on animal products Many if not most recipes contain either eggs gelatin butter milk cream or honey Sometimes not even fruit sorbets are pure because adding some egg white or mascarpone makes their texture less crystalline On the other hand many animal products can be substituted Instead of milk or cream you can create nutritious milk from rice or nuts In many cases butter can be substituted by flavorful vegetable oils Honey too can be replaced by various natural sweeteners such as sugar beet molasses agave or rice syrup I believe that all these great plant based products should not be treated as substitutions only but rather as full valued products If we would stop thinking of them as substitutions and rather see them as full valued ingredients many new and creative desserts could be created This is a preview of Butternut Squash with Pumpkin Seeds Read the full post This entry was posted in Dessert Vegan Vegetarian and tagged butternut squash dessert nougat pumpkin pumpkin seed pumpkin seed oill sorbet squash vegan vegetarian on December 26 2011 by Robert Char with Asian Style Squash and Brussels Sprouts Oven baked whole trout or char is one of my favorite dinners It is simple fast delicious and infinitely versatile Usually the fish can bought already cleaned and it doesn t have to filleted It can be stuffed and flavored with almost any kind of herb spices or citrus fruits Also the vegetables can be adjusted according to what you have at home and what vegetables are currently in season For example during autumn I prefer to use various mushrooms or fennel and apples In winter broccoli with white wine and garlic is great and also this current combination of butternut squash and Brussels sprouts This is a preview of Char with Asian Style Squash and Brussels Sprouts Read the full post This entry was posted in Fish Main Course

    Original URL path: http://mybites.de/tag/butternut-squash/ (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/tag/game-2/ (2016-02-16)
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  • Jus | myBites
    2012 by Robert Kale with Oat Dumplings Shallots and Pork Tenderloin In the northern part of Germany Grünkohl mit Pinkel is a traditional winter dish It is basically a combination of kale in German Grünkohl oatmeal onion and a smoked pork sausage made with oatmeal called Pinkel You can find this dish at almost every winter festival like christmas markets where it is prepared continuously in huge steaming pans The main advantages of this dish are that it is made completely from 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 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

    Original URL path: http://mybites.de/tag/jus/ (2016-02-16)
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  • Kale | myBites
    where it is prepared continuously in huge steaming pans The main advantages of this dish are that it is made completely from 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 Beets with Cashew Salsify Puree Apple Walnut and Kale Chips If you open a cookbook about classic french cooking you will find recipes for several sauces Except for vinaigrettes almost all sauces contain either milk eggs or animal bones So while I was exploring vegan cooking my idea was to figure out whether it is possible to create a rich brown sauce by using vegetables only My result was more than satisfactory I didn t taste the same as sauces prepared with animal parts but this rich vegan brown sauce works great for coating or glazing baked or roasted vegetables This is a preview of Beets with Cashew Salsify Puree Apple Walnut and Kale Chips Read the full post This entry was posted in Main Course Vegan Vegetarian and tagged apple beets black salsify brown sauce cashew chips kale red beet salsify vegan vegan brown sauce vegetarian vegetarian brown sauce walnut on December 21 2011 by Robert Char with Asian Style Kale and Sweet Potato Some of the most surprising and greatest

    Original URL path: http://mybites.de/tag/kale/ (2016-02-16)
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  • Pumpkin | myBites
    Robert Butternut Squash Kaiserschmarrn Kaiserschmarrn is prepared the traditional way usually with apple puree and a vanilla milk batter With some imagination it can be turned into thousands of new variations One possibility is the Caribbean coconut Kaiserschmarrn I posted a month ago or another example would be this current butternut squash version which is actually lactose free The squash adds both flavor and color to the final result which is also the reason for its beautiful yellow appearance I also experimented blending the softened squash with milk but the result was much better when I used the reduced stock cooked from the seeds and skin of the butternut squash This is a preview of Butternut Squash Kaiserschmarrn Read the full post This entry was posted in Dessert Vegetarian and tagged austria butternut butternut squash caramel citrus fruit dessert grapefruit kaiserschmarrn orange pumpkin rooibos rooibos tea squash tea on January 5 2012 by Robert Butternut Squash with Pumpkin Seeds Thinking about vegan desserts it was surprising to me how much our usual desserts rely on animal products Many if not most recipes contain either eggs gelatin butter milk cream or honey Sometimes not even fruit sorbets are pure because adding some egg white or mascarpone makes their texture less crystalline On the other hand many animal products can be substituted Instead of milk or cream you can create nutritious milk from rice or nuts In many cases butter can be substituted by flavorful vegetable oils Honey too can be replaced by various natural sweeteners such as sugar beet molasses agave or rice syrup I believe that all these great plant based products should not be treated as substitutions only but rather as full valued products If we would stop thinking of them as substitutions and rather see them as full valued ingredients many new and creative desserts could be created This is a preview of Butternut Squash with Pumpkin Seeds Read the full post This entry was posted in Dessert Vegan Vegetarian and tagged butternut squash dessert nougat pumpkin pumpkin seed pumpkin seed oill sorbet squash vegan vegetarian on December 26 2011 by Robert Braised Lamb Knuckle with Quince Sauce and Autumn Vegetables Winter is the season of braised meat The secret of braising is pretty simple use the cheap cuts with a lot of connective tissue and do not trim anything off of them So ask your butcher please not to trim off anything at all You can still 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

    Original URL path: http://mybites.de/tag/pumpkin/ (2016-02-16)
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  • Sauce | myBites
    Read the full post This entry was posted in Appetizer Vegan Vegetarian and tagged appetizer apple banana earth foodpairing onion pomegranate poppy seed red wine rocket rucola sauce starter turnip vegan vegetarian vinaigrette on February 23 2012 by Robert Venison Sirloin with Macadamia Kale Puree Kale is definitely one of my favorite ingredients this winter I usually buy one large or two smaller plants on Saturdays at the market and cook them quite often Asian style once or twice a weak Because a kale plant is huge it s impossible to keep it in the refrigerator Fortunately in winter I can store it in a bag on my balcony because cold and frosty nights are no problem 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 January 30 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 Kale with Oat Dumplings Shallots and Pork Tenderloin In the northern part of Germany Grünkohl mit Pinkel is a traditional winter dish It is basically a combination of kale in German Grünkohl oatmeal onion and a smoked pork sausage made with oatmeal called Pinkel You can find this dish at almost every winter festival like christmas markets where it is prepared continuously in huge steaming pans The main advantages of this dish are that it is made completely from 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

    Original URL path: http://mybites.de/tag/sauce/ (2016-02-16)
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  • Winter | myBites
    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 Rutabaga Soup with Apple and Peanuts When I cook rutabaga the evaporating scent always reminds me of peanuts I ve been planning to try the combination of rutabaga and peanut for a long time Now it is rutabaga season so I cooked a vegan soup using rutabaga and peanut butter This is a preview of Rutabaga Soup with Apple and Peanuts Read the full post This entry was posted in Soup Vegan Vegetarian and tagged apple cress garlic garlic confit peanut peanut butter rutabaga soup vegan vegetarian winter on January 16 2012 by Robert Kale with Oat Dumplings Shallots and Pork Tenderloin In the northern part of Germany Grünkohl mit Pinkel is a traditional winter dish It is basically a combination of kale in German Grünkohl oatmeal onion and a smoked pork sausage made with oatmeal called Pinkel You can find this dish at almost every winter festival like christmas markets where it is prepared continuously in huge steaming pans The main advantages of this dish are that it is made completely from 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

    Original URL path: http://mybites.de/tag/winter/ (2016-02-16)
    Open archived version from archive