When I posted the recipe for Sauerbraten recently, I promised I would also share the recipe to prepare the accompanying large potato dumplings called Klöße (singular Kloß). Kartoffel is German for potato. There are many variations of the recipe. The ones I … Continue reading Kartoffelklöße (German Potato Dumplings)
Celeriac, also known as celery root, is a winter vegetable that is easily available here and so it ticks the boxes of seasonal and local. A great way to serve it is as a puree. Now you can make this … Continue reading Roasted Celeriac Puree
Guess what’s in the photo? Celery? Look again, but more closely. It’s cardoon (“kardoen” in Dutch, “cardo” in Italian and Spanish, or “cardon” in French). It is closely related to artichokes, and that is also what it tastes like. It is … Continue reading Cardoon Gratin (Cardi Gratinati)
In the previous post on wild boar with myrtle berries I promised to post the recipe for the side. For such an autumnal dish, I thought I’d choose an autumnal side as well. I decided to roast some pumpkin and … Continue reading Pumpkin, Lentils and Porcini Mushrooms
Brussels sprouts are an acquired taste that not everyone acquires (or has acquired yet). I’m not that fond of them myself. But with game & wine dinner parties coming up, I need to work on my autumnal side dishes for … Continue reading Roasted Brussels Sprouts with Balsamic and Honey
These tartlets are a new side dish that I invented because I wanted to prepare something with cavolo nero (black cabbage), the Tuscan cousin of kale. Since cavolo nero is a typical ingredient from Tuscany, I chose to combine it … Continue reading Kale and Chestnut Tartlets (Sformatini di Cavolo Nero e Castagne)
After the success of the spinach tarts I tried a version with leeks and it turned out great! Leeks and shallots that are cooked slowly can obtain a wonderful sweet flavor and the texture of these tarts is very soft. The tarts are relatively easy to make and quite impressive. You could also serve them in ramekins as soufflés, as the tarts rise dramatically (and also fall dramatically). You could try to beat the egg whites separately and fold them in for even more of a ‘soufflé’ effect. Without further ado, here’s how to make these lovely vegetarian tarts, that could be served as a vegetarian dish by themselves or as a side to either fish or white meat.
This is the second post in the series of recipes that I made for Conor’s visit. Are you curious what Conor has to say about his visit? Hop over to his blog to find out the connection between me and Hannibal Lecter… … Continue reading Spinach Tartlets (Sformatini di Spinaci)