A recipe for the classic Wiener schnitzel served with sautéed potatoes and steamed peas. The garnish on top is called a “dreng” and consists of a lemon slice with capers, anchovies, and plenty of freshly grated horseradish. A recipe for the classic Wienerschnitzel served with sautéed potatoes and steamed peas. The garnish on top is … Read more
I’ve simply eaten too much boring meat. Dry, gray, and sad. Do you know what I mean? I love meat – delicious tender meat and meat that actually tastes like something. And when you finally decide to go “all in” on a good roast or delicious steaks, the chef really needs to deliver. Here are … Read more
I generally love cheeks and have always sworn by braising them. For a long time, I have only worked with pork cheeks and primarily prepared them in a roasting pan. After experimenting with cooking pork cheeks sous vide, it has actually become my primary method for cooking cheeks. So, when I got my hands on … Read more
My take on the ultimate luxury version of a “Wienerschnitzel with garnish.” One of the things I remember most clearly from Gastromand’s excellent cookbook was their lavish take on a Wienerschnitzel made of veal tenderloin, breaded in breadcrumbs. The dish has been in the back of my mind for a long time, and when I … Read more
This 60-day aged beauty was purchased at none other than the Treasure Room. Yes, this is not how you are typically introduced to veal filet in the refrigerated section! This is a veal filet before it has been deboned. This veal filet had been dry-aged for two months before I got my hands on it, … Read more
Delicious and flavorful stew with cabbage and veal tails. Tails are generally not popular here in Denmark, which is a shame, as they are an extremely tasty cut. Like other good and coarse cuts, it requires some love and time to become tender and delicious. We have the recipe from the book: “Grundkøkken”, written by … Read more
Easy, healthy, and lightning-fast dish. Liver is a delicacy, particularly in France, and is undeniably the most nutrient-dense food of all. We have the recipe from the book: “Supersunde superfoods“, written by the authors Mette Helbæk and Valeria Lima. They write the following about the recipe: “The rule of thumb when frying liver is not … Read more
Delicious sous vide cooked veal roast served with morels and turnips. The dish is based on the theme [ VEAL – MORELS – TURNIPS ] – where chef Jesper Vollmer in his book; “Two Sides of the Same Flavor” tries to show that everyday food and guest food can be made from the same, good … Read more
Rustic recipe for a delicious oven-roasted veal fillet, served with a morel sauce and glazed vegetables. The dish is based on the theme [ VEAL – MORELS – TURNIPS ] – where chef Jesper Vollmer in the book; “Two Sides of the Same Flavor” attempts to show that everyday food and guest food can be … Read more
Veal shank in a clay cooker, this recipe is perfect for meat lovers. The slow cooking ensures the meat becomes tender and juicy. Try this next time you have guests for dinner.