Food Porn. (10)

Yesterday's cooking motto was "Die kulinarische Leichtigkeit des Seins" - in English: "The culinary Lightness of Being".
This time, we first decided what to cook and in the process, the motto formed.

For starters, we had two really refreshing snacks.

Snack One: Cucumber-Salmon-Nibble

Snack Two: Zucchini-Crab-Nibble

The Soup: Spinach Soup with Bacon and Potatoes

The Salad: Steak and Fruit Salad with Cranberry Jus

The Main Course: Rigatoni with Salmon in Cheese-Cream

The Dessert: Curd Dumplings with Poppy Seeds

Food Porn. (9)

For our "Before Christmas"-Dinner we chose the Motto "An Experiment of Maximizing Hedonisitc Extravaganza".
And we did create a six-course-dinner of truly epicurean proportions!

We started with two snacks served in a spoon.

Snack: Salmon Crépe with Caviar and Horseradish Foam

Snack: Quail's Eggs in Beef Coating

Salad: Lobster on Green Salad with Orange Sauce

Soup: Warm Lemon Soup with Salmon Tartar

Main Course: Roasted Lamb with Brussel Sprouts, Orange Potato and Pomegranate Jus

Dessert: Cream of Avocado and Lime with Coconut.Chili-Macaroons

Especially the dessert is worth mentioning, since to all of us it was something entirely new - trying to turn a vegetable into a dessert.
It really worked and out came this fantastic dish. Damn, that was good :)

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.