Canelé de Bordeaux – caramelized crust on the outside, almost creamy interior. Little hints of vanilla and rum in the aroma. They are just ridiculously good. Recipe and everything in german here: www.canele.de
Canelé de Bordeaux
The famous “No Knead Bread” (original here: http://www.nytimes.com/2006/11/08/dining/081mrex.html ).
Basic Idea: Less yeast, much more time to rise. And baked in a pot.
Lot of food as usual. Convinces you to make new year’s resolutions to eat less
Tarte aux Pommes - Apple Pie
Plate of Oysters - Traditional french christmas eve dinner
Veal, Puree + Red Cabbage
… you’ve never done before. Like opening the oysters yourself.
Oysters freshly opened
My precious. We wants it…
Don’t worry, I’ve not gone mad. Just working my way through the (sofar) very impressive Raumland Sekt (think german champagne) collection. They are good. Very good. You should try one.
Home made. Nothing like it.
Because I just saw it this week: One of the few good films about food: Ratatouille from Pixar.
German language review of Weinbar Rutz – absolutely fantastic (my #1) restaurant in Berlin. And the amazing food is complemented with an equally amazing selection of wine.
I’m preparing a post about it too. Stay tuned.
Rutz Rebell Sekt
Sometimes there is a man. And that man wants to put mashed potatoes, a quail egg, trout caviar and sorrel on a spoon. And you want to eat it.
Amuse la bouche...