Canelé de Bordeaux

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

Canelé de Bordeaux

No Knead Bread – fresh from the oven

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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.

From Christmas to New Year’s Eve

Lot of food as usual. Convinces you to make new year’s resolutions to eat less ;)

Tarte aux Pommes - Apple Pie

Tarte aux Pommes - Apple Pie

 

Plate of Oysters

Plate of Oysters - Traditional french christmas eve dinner

Veal, Puree + Red Cabbage

Veal, Puree + Red Cabbage

Quiche Provençale

Quiche Provençale

Try something…

… you’ve never done before. Like opening the oysters yourself.

Oysters freshly opened

Oysters freshly opened

My precious.

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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.

Food Films

Because I just saw it this week: One of the few good films about food: Ratatouille from Pixar.

Food Porn: Amuse la bouche…

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...

Amuse la bouche...