Food Porn. (6)

Unfortunately, the two-week-frequency of our cook-offs had been disturbed a little, so after four weeks without a feast, we decided to go for a six-course dinner.

And it totally worked out. Everything was perfect. No really, everything. Check it out:

The Snack: Bacon-Wrapped Pinapple with Chives Dip

The Soup: Cream of Rocket Salad

The Salad: Black Salsify with Louisiana Crawfish

The Entreé: Fried Scallops with Black Salsify and Ginger-Blood-Orange-Jelly

The Main Course: Breast of Duck with Balasmic-Vinegar-Port-Sauce, Red Cabbage and Mashed Potatoes with Pumpkin

And just so you see how wonderful the duck looked in the oven:

The Dessert: Cream of Mascarpone with Apples and Cinnamon

Here's a photo of the pile of groceries wie bought...it was funny to see how it kept shrinking over the course of the evening:

And this is how we cook:

I can tell you, I'm so looking forward to our next dinner evening!

Food Porn. (5)

For the latest installment of our cooking adventures last Saturday, we picked the theme "Golden Fall".
So we tried to stick to autumnal specialties. Here's what came out:

Soup:
Cream of Chanterelle Soup with Truffle Croutons

It was such a pleasure looking at the mushrooms glistening from the butter in the pan...

Entreè:
Pastry with Veal Stew on Lamb's Lettuce with Balsamic Vinaigrette

Snack:
Roasted Bread with Lemon-Parsley Pesto

We came up with this one because we had so much leftover parsley and didn't want to throw it away, so we added some lemon, cheese, olive oil as well as a little salt an pepper and voilà :)
Roasted some bread in the pan and we had the perfect snack.


Main Course:
Lamb Eye of Loin with Chocolate Sauce, Mashed Potatoes and Bacon-wrapped Beans

We roasted the meat sharply in a steel pan briefly from both sides. Then put in some twigs of Rosemary and some garlic cloves and put it in the oven for about 10 minutes. The meat was on point. Rosted brown on the outside, but still rosy and juicy on the inside...perfect.

Dessert:
Pear Mousse with Almond Crunch

As almost always, we didn't really use recipes. Most of the dishes are completely improvised (although of course inspired by recipes) depending on what ingredients we can get our hands on.