Chicken is always a sure winner at home because it pleases both adults and children alike. This time it was large chicken thighs. The side dishes vary according to taste, but I like to serve the thighs with, for example, oven-baked fries and a good salad. My own spinach salad with blueberries, feta, and fresh … Read more
I call this dish a “Mac & Cheese Wannabe”! A true Mac & Cheese contains only macaroni, cheese, milk, flour, and butter. My version is therefore a kind of evolution of the classic Macaroni & Cheese, because I add bacon, chicken, and bamboo shoots. Yum! This gives a bit more substance and makes it more … 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 is my version of the delightful classic margherita pizza. There are many ways to make pizza, and I won’t even venture into the debate over whether pineapple belongs on a pizza or not. However, I tend to prefer the kind of pizza that “smells a bit like Italy”: An ultrathin crust with a sparse … Read more
When it’s time to celebrate Halloween, it should be done with style. This means lining up candy, snacks, and other spooky treats. When I think of “Halloween,” I primarily think of colors like black, orange, and red. And this is also reflected in these dangerously delicious Halloween-themed burgers that I have created! Filled with creamy … Read more
You’ve likely heard of confit duck legs (see the recipe for Confit de Canard here and a sous vide version here) – but what about confit egg yolks? Confiting means “preserving,” and it is a preservation and cooking method from France. Essentially, it involves cooking the food in fat. Confit duck legs are known to … Read more
The days are getting cooler, and autumn truly invites hearty stews and simmering dishes. Today, it was the family classic pork tenderloin stew, spiced up with some extra vegetables and tons of flavor. An easy and flavorful dish that is a favorite among both young and old. Editorial: Check out our pork tenderloin stew with bacon here. … Read more
A delicious version of potatoes, combining both a crispy and a soft element. Pommes Fondant is perfect for guest dining and a piece of red meat. My version is crispy on the outside and “soft” on the inside – just like big, fat, and delicious fries. Over time, I’ve become uncertain about the correct method … Read more
Hot food ready in 15 minutes! It doesn’t get much quicker and easier when you need it fast on a weekday. One-pot dishes have become really popular, and I can understand why. They are easy and delicious, and you can use whatever vegetables you have on hand! Enjoy. One-pot pasta bacon recipe
Delicious oven-roasted beef culotte served with fries, homemade Béarnaise sauce, and bacon-wrapped asparagus. We love beef culotte at home, and this method of preparation is a sure hit every time. We don’t eat much sauce at home, so you might want to double the Béarnaise sauce ingredients if you consume a more “normal” amount. Delicious … Read more