Tagged with riesling

Cauliflower and Lemon Ravioli

Cauliflower and Lemon Ravioli

When I made my first batch of ravioli with a cauliflower stuffing some weeks ago, I contemplated whether I would make it with red wine or with white wine and ended up making a delicious red wine version with great depth of flavor. The idea of a ‘fresher’ version with white wine and lemon lingered, and … Continue reading

German Wine

German Wine

A great way to get to know the wines of an area is to visit the area, visit wineries, taste the wines, talk to the winemakers, eat at local restaurants, and order local wines with your meal. It is even better if you can buy and take home some of the wine, as it usually … Continue reading

Thai Fish Cakes (Tod Mun Pla)

Thai Fish Cakes (Tod Mun Pla)

Thanks to Miranti’s blog The High Heel Gourmet, I’ve been getting into homemade Thai from scratch. It is very different to my usual Italian stuff, but just as delicious in a completely different way. With the batch of thai red curry paste I made, I tried to make thai fish cakes using Miranti’s recipe. Her … Continue reading

Swordish, Fennel and Orange Salad

Swordish, Fennel and Orange Salad

It is great to live on a latitude of 52 degrees in summer, because we get so much sunlight in the evenings. Now it’s payback time however, as the sun sets very early. When I saw fresh swordfish at the fishmonger (rather than frozen, which is usual), I decided to make this salad to bring … Continue reading

Sarde a Beccafico (Stuffed Sardines)

Sarde a Beccafico (Stuffed Sardines)

Apart from the fennel balls, I prepared another antipasto for my Sicilian dinner: Sarde a Beccafico. We really liked this dish when we had it at Tischi Toschi, and I copied the presentation from there. Sarde a Beccafico can be served either as antipasto or as secondo (main course). Sardines are stuffed with bread crumbs, … Continue reading

White Asparagus Ice Cream with Truffle

This unusual appetizer was inspired by a marvelous dish we had at El Celler de Can Roca. I am not claiming it is a recreation of the dish, it was merely inspired by it. I liked my simpler version too, and from the use of fresh black truffle it’s still not that humble. I had never made … Continue reading

Mackerel & Sauerkraut Quiche

Mackerel is healthy to eat because of the omega-3 fatty acids it contains. After discovering by accident that sauerkraut and smoked mackerel go really well together, I decided to try making a mackerel & sauerkraut quiche. And guess what? It was really good, so I’ve been making it more often since. Apart from the baking time … Continue reading