http://www.dw-world.de/dw/0,,7613,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss On our culinary journey around Europe we'll be meeting the farmers and fishermen who produce our food, looking over the shoulders of the continent's top chefs and dining at numerous award-winning gourmet temples. en 2012 DW-WORLD.DE, Deutsche Welle Tue, 14 Feb 2012 19:21:38 GMT Tue, 14 Feb 2012 19:21:38 GMT http://www.dw.de/image/0,,3348224_10,00.jpg http://www.dw-world.de/dw/0,,7613,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss no clean DW-WORLD.DE | Deutsche Welle DW-WORLD.DE | Deutsche Welle podcasts@dw-world.de On our culinary journey around Europe we'll be meeting the farmers and fishermen who produce our food, looking over the shoulders of the continent's top chefs and dining at numerous award-winning gourmet temples. On our culinary journey around Europe we'll be meeting the farmers and fishermen who produce our food, looking over the shoulders of the continent's top chefs and dining at numerous award-winning gourmet temples. 30 http://www.dw.de/dw/article/0,,6707102,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6707102,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This recipe comes to us from chef Björn Moschinski from the Berlin restaurant Kopps.SAVOY CABBAGE ROULADE Serves four 75 g dry TVP (textured vegetable protein) flakes 1 tsp paprika (sweet) salt pepper ½ large yellow onion, finely chopped ½ pkg. smoked tofu, cubed cooking oil, e.g.: Canola oil 6 tsp tamari or other soy sauce 100 ml non-dairy cream 2 tbs seitan powder 1 sprig thyme 1 savoy cabbage Put the TVP, paprika and thyme in a bowl. Pour in a small amount of boiling salted water, no more than the TVP can absorb. Leave to sit for five minutes. Sauté the chopped onions and cubed smoked tofu in oil. Add thyme, salt, pepper, and tamari and cook until aromatic. Add the tofu mixture and seitan powder to the TVP and mix, using your hands. Add salt and pepper to taste. Form the mass into elongated ovals. Blanch the outer cabbage leaves in hot water, place them between two sheets of plastic wrap, and flatten with a rolling pin. Remove plastic wrap. Wrap the leaves around the patties and secure with cooking twine. Briefly sear the Savoy roulades in an oven-safe pan, then add jus, covering the bottom of the pan. Place the pan in an oven heated to 200 degrees celsius and braise for one hour. BROWN GRAVY Serves four 1 yellow onion 1/2 carrot 1/2 leek 1/6 celeriac 3 tbs cooking oil 1 tsp tomato paste 1 tbs flour 100 ml red wine 1/2 liter vegetable broth salt pepper bay leaf allspice Cut onion in half and brown (cut sides down) in a heated pot without oil. Dice the rest of the vegetables and add to the pot along with the oil. Sauté vegetables until slightly brown. Add tomato paste and flour, and cook for about three minutes. Deglaze with red wine and then allow the liquid to boil down somewhat. Add vegetable broth, bay leaf and allspice, and lightly simmer for 15 minutes. Add salt and pepper to taste. Strain contents through a sieve. If the gravy is too thick, add vegetable broth; if it is too thin, boil down to desired consistency. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:35 Tue, 31 Jan 2012 15:16:00 GMT http://www.dw.de/dw/article/0,,6703295,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6703295,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This recipe comes to us courtesy of Sami Huhtala, a chef in Turku, Finland.1 whole burbot 400g butter 0,1 liter dry white wine 0,1 liter water salt, pepper Clean fish and cut in four pieces. Season with salt and pepper. Simmer butter, wine and water. While simmering, add the fish and remove from heat. Leave to stand for three to five minutes. The inside of the burbot should have a temperature of about 38 degrees Celsius. Remove it from the stock and remove the excess liquid. VEGETABLES: 1 small head of broccoli 2 small carrots 12 radishes 50g cream 50g crème fraiche salt, pepper, herbs (optional) Clean and cut the vegetables. Blanche separately. Drain well. When serving, heat cream, créme fraiche and add vegetables. Season and serve. POTATO CONFIT: 4 large potatoes 200g butter 100g olive oil 100g chicken stock salt, bay leaf, thyme, garlic Bring everything except the potatoes to a boil. Cut potatoes to the desired size. Place them in an oven proof dish and strain the stock. Place the dish in the oven and bake the potatoes for 30 minutes to an hour, depending on their size. Drain and sauteé in butter before serving. Euromaxx DW-WORLD.DE | Deutsche Welle clean 03:51 Wed, 25 Jan 2012 07:34:00 GMT http://www.dw.de/dw/article/0,,6479072,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6479072,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This recipe is actually for a fish that can only be found in a few Austrian lakes. But the method of preparation can be applied to similar fish like a small trout for instance. The recipe comes from chef Christoph Parzer from the restaurant Orther Stub'n in the Salzkammergut Lake District in Austria. 　 　 Recipe Riedling Salt Pepper Pea purée 250g peas Salt Pepper Savoy cabbage 250g cream Salt Pepper Nutmeg Savoy cabbage Herbs to garnish Preparation: Filet the Riedling by cutting off the belly flaps and picking out the bones. Season with salt and pepper, dip the skin side into flour and fry it skin side down in olive oil. For the pea purée, boil the peas until tender, then mash with salt, pepper, nutmeg and a blob of butter until creamy. Press the mixture through a sieve and keep warm. Finely shred the raw cabbage, blanch in boiling salted water. Drain the water. Put the cream, salt, pepper and nutmeg into a pan and bring to a boil. Allow the mixture to reduce by half and then briefly braise the blanched cabbage in the cream sauce. Spread the purée onto a plate, add the creamy cabbage, and place the fried fish filets on top. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:31 Tue, 17 Jan 2012 18:36:00 GMT http://www.dw.de/dw/article/0,,6695430,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6695430,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This recipe comes to us courtesy of Jean-Marie Rolland, head chef and owner of the Ti Lichous restaurant in Nantes in Brittany. For the batter: A pinch each of salt, baking powder and vanilla sugar a half liter of milk 2 eggs 40 grams of butter melted with 30 ml milk To that mixture add 500 grams wheat flour 250 grams sugar Mix until creamy, but still runny. Add a little water if necessary. For the topping: 2 fresh apples, peeled, cut into pieces and cooked until soft, but not mushy Caramel: 150 grams sugar 50 ml water heat on a low flame for around 10 minutes until it caramelizes Add 75 grams cream and a pinch of fleur-de-sel Allow to cool Put a pat of butter on the warm crepe, top with the apples and caramel. Fold up the crepe and enjoy! 　 Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:16 Tue, 10 Jan 2012 16:51:00 GMT http://www.dw.de/dw/article/0,,6455312,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6455312,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss Moules Frites or mussels and chips is a very popular dish in Belgium. Belgians eat on average about four kilos of mussels a year. Chef Kevin Ricciolini from the restaurant "De Mosselbeurs" in Ostend gives us his tips.Ingredients for two servings: - 2 kilos of mussels - 6 bay leaves - 2 Tbsp mustard - Black pepper - 25 grams of butter - 1 onion, diced - 2 celery stalks - 200-300 grams of potatoes Preparation: 1. MOULES Thoroughly wash the mussels three times and remove the "beard" (byssal threads) and any extra residue. Add butter, mustard, herbs and vegetables to the pot before adding the mussels. Cook for about seven minutes on the highest setting and shake the pot well three times. 2. POMMES FRITES Peel the potatoes and cut into fry-sized strips. Dry with a kitchen towel or handtowel. Heat a frying pan filled with cooking fat at approximately 160 degrees Celsius. After about four minutes, remove the fries from the fat and let cool. Increase the heat to 180 degrees Celsius and fry the pommes frites again for three minutes until golden-brown. Add salt and serve. Bon Appetit! 　 Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:09 Wed, 4 Jan 2012 00:00:00 GMT http://www.dw.de/dw/article/0,,5217952,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,5217952,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This recipe comes to us courtesy of chef Gábor Kovács from the Corso restuarant in the Hungarian city of Pécs. Recipe for Cream of Chestnut Soup and Shoulder of Goat with Stuffed Peppers Cream of chestnut soup: · 500 g chestnuts · 0.5 l milk · 0.1 l white wine · 4 cloves Put the chestnuts in hot water to soften the skins then peel them. Cook the chestnuts in milk until they're soft. Meanwhile, simmer the cloves in white wine. Reduce the broth somewhat and then combine it with the chestnuts and milk; puree them in a blender until the soup is smooth. Season with salt and pepper. Shoulder of goat with stuffed peppers: · 1 shoulder of goat (approx. 1-1.5 kg) · duck fat (enough to roast) · salt · pepper · rosemary · thyme · 4 red peppers · 500 g chicken liver · parsley · 1 egg · 2 bread rolls · 1 onion · 1 garlic clove The shoulder of goat should be prepared the night before. Season the meat with salt, pepper, thyme and rosemary and then tie together. It is later braised in the duck fat at 90° Celsius for 12 hours. For the filling, first halve and scoop out the bell peppers. Blend the chicken liver, bread roll, egg, parsley, onions and garlic and fill the halved peppers using an icing bag. Cook the peppers at 180° Celsius for 15 minutes and serve with the goat. "Jó étvágyat!", as they say in Hungary. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:13 Tue, 27 Dec 2011 12:28:00 GMT http://www.dw.de/dw/article/0,,6424695,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6424695,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This version of a traditional Irish favorite comes to us from Pádraic Óg Gallagher, the owner of Boxty House restaurant in Dublin. 1 kg diced lamb 1 kg peeled potatoes cut in quarters 0.5 kg chopped onions 0.4 kg rough cut carrots 0.4 kg chopped leeks 40g pearl barley One sprig fresh thyme de-stalked and finely chopped One bunch fresh parsley, finely chopped Seasoning (salt and pepper) 1.5 litres lamb/chicken stock Ask your butcher to bone a shoulder of lamb and give you the bones. You can use these to make the stock. Season the lamb & sweat off in a little olive oil until brown, add the parsley and allow to absorb excess fat. Remove the thyme from the stem and chop finely. Add to meat, then add the onions, leeks, carrots, and barley; cook until soft. Add the stock, half of the potatoes, stir well cover with lid and simmer for 1 hour Add the remainder of the potatoes, stir and cover with lid; cook for 1 hour or until the meat is tender. Taste and add seasoning if necessary. If using stock cubes or paste you will not need a lot of salt. Always taste before you add seasoning. Serve in warm bowl with a sprig of fresh parsley and hot Boxty pancake or brown bread and butter drowned in a glass of stout. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:06 Tue, 20 Dec 2011 10:48:00 GMT http://www.dw.de/dw/article/0,,6680157,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6680157,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss Nandu Jubany is the owner and head chef at the Can Jubany restaurant in Catalonya, Spain. Today, he's making stuffed poularde with bread, truffles and stock - and served with dried fruit, pistachios and pine nuts. Ingredients 1 poularde (approx. 2.5 to 3 kg) 1 large carrot Half a leek Small piece of celery 5 shallots 1 liter meat stock salt and pepper to season Olive oil 1 black truffle (can be replaced with olives) White bread Whole Milk 　 Topping ingredients 8 prunes 12 dried apricots 4 dried peaches 50g pine nuts 50g pistachios 50g butter Preparation Take out the innards of the poularde, keeping back the fat. Clean the bird well. Then cut off the crusts from the white bread and discard. Grate the black truffle and add to the breadcrumbs. Add whole milk to soften the truffle-bread mixture and knead it thoroughly. Season the poularde inside and out, then stuff it with the truffle-bread mixture. Finely chop the shallots, carrots, leek and celery. Heat a little olive oil in a large cast iron pot and add fat from the bird. Wait until the fat starts to melt. Then add the shallots and other vegetables gradually and lightly braise them. Then put the poularde in the pot and cover with meat stock. Briefly bring it to a boil. Afterwards, roast the chicken in the oven for at least two hours at 180 degrees Celsius. Baste the bird in its own juices every 20 minutes to help it cook evenly. While the bird is roasting, prepare the trimmings. Boil some water, add a little salt and gradually add the dried fruit along with the pistachios and pine nuts. Simmer briefly and then strain through a sieve. Take the poularde out of the oven after about two hours and place on a plate. Press the softened vegetables through a sieve and return to the roasting juices. Then simmer to allow the gravy to thicken. Add a little cornstarch or butter, if necessary. Return the bird to the pot with the gravy and add the dried fruit. Now pour the gravy evenly over the poularde and return it to a very hot oven to brown. This shouldn't take any longer than four minutes. Carve the poularde, place the pieces on a serving plate and add the gravy and the dried fruit. Guten Appetit! Euromaxx DW-WORLD.DE | Deutsche Welle clean 05:06 Tue, 13 Dec 2011 19:02:00 GMT http://www.dw.de/dw/article/0,,6416601,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6416601,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss We visit the Trattoria Da Burde in Florence, run by the Gori family since 1901, to find out how to make the local speciality known as Ribolitta. RECIPE1 cavolo nero half a savoy cabbage 3 potatoes400 g cannellini beans 2 carrots1 onion2 bunches of celery a handful of spinach dry, unsalted old bread tomato pastesalt and pepperolive oil1 sprig of thyme meat juice/stockTo prepare: Day one: Soak the beans overnight Day two: Cook the beans for 45 mins. Finely chop the carrots, celery and onion and braise in olive oil in a large saucepan. While the vegetables are simmering, peel off the cabbage leaves, coarsely chop the rest of the vegetables and add to the saucepan. Season with salt, cover the vegetables with water and stir in a heaped spoon of tomato paste. Purée the beans in their own water and stir into the soup. Leave to simmer over a low heat for two hours then leave to stand overnight. Day three. Reheat the stew. Chop the bread into cubes and add. Season with meat juices, thyme and pepper, and serve. 　 　 　 Euromaxx DW-WORLD.DE | Deutsche Welle clean 03:56 Tue, 13 Dec 2011 18:49:00 GMT http://www.dw.de/dw/article/0,,5156100,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,5156100,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss Sous-chef Tero Riihinen of "Nokka" in Helsinki shows us how it's done.Sauteed Finnish Reindeer Steak: Ingredients: 400g Reindeer steak salt white pepper thyme high-quality butter Method: Clean the filet and slice into pieces. Let rest at room temperature for one hour before sautéing. Season the filet with salt and white pepper. Sauté in butter seasoned with thyme. Then bake in a 120 °C oven until the interior temperature of the filet has reached 54 °C. Stewed Reindeer Shanks Ingredients: 2 Reindeer Shanks 100g carrots 100g onions 150g parsnips 100g celeriac 1/2 liter red wine water black pepper salt several bay leaves Method: Peel the celeriac and chop finely. Roast the chopped celeriac in a saucepan and add the red wine. After a short while, add the water and spices. Bring to a boil and add reindeer shanks. Stew the shanks until the meat begins to separate from the bone. This stock gets used to make the sauce. Juniper Sauce Ingredients: 40g high quality butter 1 onion 2 shallots small piece of celery 1/10 liter black currants 1/5 liter red wine vinegar 1/2 liter red wine reindeer shank stock a pinch of sugar white pepper salt thyme 1 bay leaf 5 juniper berries Method: Peel the vegetables and chop finely. Lightly sauté in butter and then add red wine. Simmer for one minute, then add wine vinegar. Continue to simmer until half the liquid evaporates, then add the reindeer shank stock. Add the spices and continue to simmer at low heat. Then pass the sauce through a sieve. Season with black currents and juniper berries. Taste seasoning and sauce consistency and adjust if necessary. Puree of Lapp Potatoes and Porcini Mushrooms Ingredients: 300g Lapp potatoes or other floury potato variety 100g porcini mushrooms 40g good quality butter 3/10 of a litre of milk salt white pepper Method: Peel the Lapp or other floury potatoes and steam. When cooked, puree with butter. Add hot milk and stir until consistency is creamy. Season with salt and white pepper. Sautee the sliced porcini mushrooms and serve with the mashed potatoes. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:56 Tue, 29 Nov 2011 12:18:00 GMT http://www.dw.de/dw/article/0,,6280507,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6280507,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This easy-to-make recipe comes to us from Florian Orecher, the head chef at the restaurant Fischmeister on the shores of Lake Starnberg in Bavaria. Ingredients: 4 leeks 6 carrots 1 large celery root Approx. 1kg pike 200g smoked bacon Parsley 1/8 liter white wine 1/8 liter cream Preparation: Chop the vegetables into equal-sized thin strips and line a casserole dish with them. Season with salt and pepper. Gut and clean the pike. Season the inside and stuff with parsley. Lay the pike on the bed of vegetables and cover completely with thin strips of bacon. Oven bake at about 180°C for 30-40 minutes. Ten minutes before finished, pour the white wine and cream into the casserole dish and return to the oven. Serve with boiled potatoes sprinkled generously with parsley. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:14 Tue, 22 Nov 2011 19:32:00 GMT http://www.dw.de/dw/article/0,,6660102,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6660102,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This recipe comes to us courtesy of Igor Sverlov, head chef at the Noble Nest restaurant in St. Petersburg. Ingredients (serves 1) 180g pheasant breast 20ml oil 1 apple 1 artichoke (350g) 30g mushrooms 5g onions 2 garlic cloves 5g cedar nuts 100g raspberries 10g redcurrant berries 5g lettuce 15g sugar 5g raspberry vinegar Salt White pepper Lemon juice Method Peel the apple, remove the core and cut ridges from top to bottom for decoration. Bake in the oven for 8-10 mins at 180°C. Peel the artichoke and rub the heart with lemon to prevent it from discoloring. Put in a pan with water and some lemon juice and bring to the boil. Once cooked, plunge into cold water, pat dry and slice. Chop the mushrooms, onions and garlic. Fry in a pan with the artichoke, add the cedar nuts. Stuff the apple with the mixture and place to one side. Now prepare the sauce by heating the raspberries and sugar in a pan with a dash of raspberry vinegar. Puree the mixture and pass through a sieve. Boil the sauce until it has the right consistency. Season the pheasant breast and brown in a pan with the oil. Transfer to the oven pre-heated to 180°C. Cook until done. Warm up the stuffed apple. Serve by placing the meat around the apple, add the raspberry sauce and garnish with lettuce and redcurrants. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:24 Tue, 15 Nov 2011 14:09:00 GMT http://www.dw.de/dw/article/0,,6655386,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6655386,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This recipe comes to us from Leif Sørensen, head chef at the restaurant Koks in the Faroe Islands' main town, Tórshavn.The Faroe Islands, located between Iceland, Scotland, and Norway, are considered one of Europe's best fishing grounds. But the people here also eat sea birds and pilot whale meat. For a long time, for those on these islands so far out in the North Atlantic, eating was a matter of survival. But it has now become much more, as the following recipe demonstrates. Ingredients for two people 300 g cod 1/4 celery root 1 potato 1 parsnip 1 leek fresh parsley fresh purslane 250 ml cream 2 tbsp. pumpkin seeds 2 tbsp. almonds 1 tbsp. chicken broth 2 tbsp. olive oil 10 g butter 1 egg yolk salt pepper Preparation Chop and combine the pumpkin seeds and almonds. Filet the cod and moisten both sides of the fish with olive oil. Spread egg yolk on ONE side of the fish and sprinkle some of the almond-pumpkin seed mixture onto it. Dice the celery root, potato, and parsnip and cut the leek into thin slices. Put the vegetables in a casserole dish. Add salt, pepper, chicken broth, parsley, and the remaining almond-pumpkin seed mixture. Stir everything together and pour in the cream. Bake in the oven for 40 minutes at 180 degrees Celsius. Fry the crusted side of the cod in butter in a pan until golden brown. Then bake the fish, too, at 180 degrees for 8 to 10 minutes. Put the vegetable mixture on a platter and sprinkle with crema di balsamico. Place the cod filet on the bed of vegetables. Decorate with briefly sauteed purslane. Voila! Bon appetit. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:37 Tue, 8 Nov 2011 13:49:00 GMT http://www.dw.de/dw/article/0,,6651212,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6651212,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This recipe comes to us courtesy of chef Martin Fauster from the Königshof hotel restaurant in Munich. He buys his produce at Munich's fruit and vegetable market. 　 Ingredients 12 scallops 200 g porcini 20 g butter Salt, pepper, olive oil 50 g apples (such as Granny Smith) 5 walnuts 80 ml apple juice 1 tsp apple vinegar 3 dsp walnut oil Remove the scallops from their shells, cut in half, season with salt and pepper and fry in a little olive oil. Mix apple juice, apple vinegar, walnut oil and add a pinch of salt. Peel, finely dice and weigh the apple. Add to the marinade with the peeled, chopped walnuts. Clean the porcini, dice two-thirds of them and briefly fry in butter with salt and pepper. Grate the remaining mushrooms and put to the side. Arrange the scallops on the plates and put the fried porcini on top. Drizzle with the walnut-apple marinade and finish off with a sprinkle of grated porcini. 　 　 　 　 　 　 Euromaxx DW-WORLD.DE | Deutsche Welle clean 03:17 Tue, 1 Nov 2011 15:46:00 GMT http://www.dw.de/dw/article/0,,6636080,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6636080,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This recipe comes to us from Belizar Milos, head chef and manager of the Agava in Zagreb, Croatia. Ingredients (serves 2) 800 g sea bass100 g scampi100 ml olive oil2-3 shallots1 tbsp tomato purée 5 black olives1 carrot1 red onion 2 zucchinis20g flour40 ml fish stockMixed fresh herbs 10g sheep's-milk cheese1 tsp Dijon mustard30ml cognac 100ml white wine10g butterSalt Pepper Method Wash and fillet the sea bass and place the fillets into the fridge. Fry the sliced onions and carrots in olive oil for 2 to 3 minutes. Add the scampi and tomato purée then the wine and a little water. Simmer for 10 minutes. Strain the vegetables and the scampi. Season the sauce and add the mustard, butter and cognac then reduce by half over a low heat. Dice the zucchinis and boil in salted water with a tablespoon of olive oil for 5 minutes. Drain, add the butter and some mint and puree with a blender. Bring the fish stock to the boil and while stirring add the cornmeal then the grated sheep's milk cheese and the mixed herbs. Pour the polenta mixture into a dish and leave to cool. Cut into small squares when it has set. Chop the olives and mix to a pesto with salt, rosemary, and pepper. Coat the fillets and fry for about five minutes being careful not to let the fish dry out. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:31 Tue, 11 Oct 2011 14:49:00 GMT http://www.dw.de/dw/article/0,,6631091,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6631091,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This recipe comes to us courtesy of Jörg Trafoier from the Kuppelrain Restaurant near Merano, Italy. Recipe for 4 people per person 4-6 slices of carpaccio of venison, veal or beef, cut wafer-thin. Salad Dressing: 3 tablespoons of sage blossom syrup (Honey Melon sage) lukewarm vegetable broth apple vinegar organic Italian olive oil (extra vergine) 　 Whisk together the ingredients in a bowl and season with coarsely ground salt and pepper to make a fine vinaigrette. 　 Salad:　 200g fresh wild herbs, according to the season: 　 The following wild herbs can be found in woods and meadows from spring to late autumn: Wild garlic - including the flowers Coltsfoot blossoms Dandelion greens and flowers (can be found until autumn) Wild arugula (rocket) with its blossoms (flowers until late summer) Ground elder (with blossoms) Daisies, peppermint, wild carrot (Queen Anne's lace), strawberry leaves, raspberry and blackberry leaves and flowers Nasturtium, mallow, honey melon sage. When gathering wild herbs, only pick as much as you can use. Cut off the blossoms or the young shoots with a sharp vegetable knife or scissors. Avoid pulling up the plants, or cutting away too much in a single area. Wash the herbs and flowers carefully under running water. Wild herbs are also sold by some delicatessens or organic gardening companies. 　 　 Preparation: 　 Arrange the slices of carpaccio on a flat round plate. Season with salt and pepper and sprinkle with olive oil. Dress the washed and drained herbs with the vinaigrette and place them on the carpaccio slices. Garnish with flowers. 　 Melon sage syrup Ingredients: 5 liters water 2 organic lemons 2 kg rock sugar 300 grams fresh honey melon sage (with flowers and leaves, the more the better) 　 Preparation: Bring the water to a boil, add the sugar, bring to a boil again and allow to cool. As soon as the sugar water has cooled down, add the washed honey melon sage and the washed and thinly sliced lemons. Stir and leave in the refrigerator for 48 hours, stirring occasionally to distribute the fine aroma. Strain the syrup and heat it to just under the boiling point. Pour it into sterilized half-liter bottles and seal. Store in a cool, dark place. This syrup can be used to refine salad dressings or to sweeten all kinds of teas in the wintertime. 　 　 　 Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:35 Tue, 4 Oct 2011 14:58:00 GMT http://www.dw.de/dw/article/0,,6627060,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6627060,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss Tucked away in the village of Schwarzenberg in the Bregenz Forest is the 'Hirschen' hotel and restaurant. Head chef Jochen Pölz and his team love to come up with new dishes that make the most of fresh ingredients. Ingredients: 100g fresh goat's cheese 120g sour cream 1 clove of garlic2 sheets of gelatine100ml of heavy cream1 tablespoon of white wine salt, pepper and nutmeg Roasted Tomatoes:yellow and red cherry tomatoesthyme, rosemary, sugar, salt1 squeezed clove of garlicPepper, olive oil Preparation: Soften the gelatine in cold water. Blend the goat's cheese, sour cream, herbs, clove of garlic and seasoning in a mixer. Whip the cream and fold into the cheese mixture. Stir in the gelatine and leave to chill in the fridge for at least 3 hours. Overturn the parfait to release from its form, slice and serve with the roasted tomatoes, lamb's lettuce and violets. Roasted Tomatoes:Slice crosses into the cherry tomatoes, drizzle with the olive oil and season generously. Simmer in a pan and then roast in the oven at 80°C for approx. 6 hours. Chef's Suggestion:Marinate the parfait in pumpkin seed oil or tomato oil Bon Appetit! Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:22 Tue, 27 Sep 2011 16:06:00 GMT http://www.dw.de/dw/article/0,,6128589,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6128589,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss A Special Fish DishChef Benet Vicens runs the Bens d'Avall restaurant just a few kilometers from Soller on the north west coast of Mallorca Recipe: John Dory fish with fresh homemade pasta and spicy olives Serves 4 People Ingredients: 2 John Dory Fish, 1 Kg each Fresh artichokes and broccoli 4 Bay leaves For the pasta: 500 g flour 6 Egg yolks 4 Eggs 40 g Olive oil 40 g Salt Preparation: Combine the pasta ingredients in a food processor and create a dough. Roll out the dough using a pasta machine, allow it to dry two hours and then cut to desired size. Cook the pasta in boiling salted water to al dente and then drain. Season with olive oil before the pasta gets cold. Clean out the fish thoroughly (only 40 percent of the animal can be eaten). Carefully tuck bay leaves under the skin. Chop the broccoli and artichoke into small pieces and cook in a pan. The fish must be cooked for just the right amount of time because it has a very low fat content. Scald it in a pan and then place it on a grill over low heat so it can cook through slowly. Foam sauce from fish bones, lemons and fresh herbs Bones from John Dory fish 1 Leek 1 Onion 2 Tomatoes 10 g Chervil 10 g Parsley 2 Cloves of garlic Lemon peel Olive oil 10 g Butter 1 Tablespoon Pernod Preparation: Soak the fish bones in salted water and ice for an hour so they are completely cleaned. Sautee the garlic with oil in a pot. Add the onions and leek and poach for 10 minutes. Poaching is a method that involves cooking in hot but not boiling water. Add the soaked fishbones and then the tomatoes. Heat 1 liter of water and then pour into the pot. Add the lemon peel and herbs and cook for 10 minutes. Stir carefully and allow to sit for one hour. Lastly, add the butter and pernod. Remove the fish bones and mix thoroughly until the sauce is foamy. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:13 Tue, 27 Sep 2011 15:58:00 GMT http://www.dw.de/dw/article/0,,6617152,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6617152,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss Pino di Cicco who runs the restaurant Antica Osteria da Divo in Siena shows us how to prepare a Tuscan speciality. Ingredients (serves four): 3 long, green zucchini 200g fresh Tuscan pecorino 3 firm red tomatoes 3 red peppers 1 bunch fresh basil 30g pine kernels 2 cloves of garlic 6 zucchini flowers 3 tbsp of olive oil ½ litre linseed oil for frying Salt and pepper Preparation: Wash the zucchini and cut them into long strips. Blanche them for 3 minutes in salted water, before cooling them in ice water, so that they don't go soft. Wash and score the tomatoes, before placing them in boiling water for 2 minutes. Then let them cool in ice water, so that the skin can be peeled away easily. Peel them, cut them in half, remove the seeds and dice finely. For the sauce, cook the peppers, peel them, and puree them with olive oil, roasted pine kernels, basil and salt and pepper. Carefully clean the zucchini flowers with a brush and discard the stamen. Then fry them in the hot linseed oil, removing them after a minute with a slotted spoon to allow the excess oil to drip off and then salting them. Arrange the zucchini slices in portion-sized pieces of plastic wrap and place the tomato dices and the pieces of pecorino on top. After seasoning them, carefully roll the ingredients into parcels with the aid of the plastic foil. Make sure to remove it afterwards! Place the parcels on a baking sheet greased with olive oil and sprinkle some extra cheese on top of each one. Put the rolls into an oven pre-heated to 180 degrees celsius for 8 to 10 minutes. Put a spoonful of the summer paprika sauce on to a serving plate. Place the zucchini rolls on top and decorate with the flowers. 　 Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:29 Tue, 13 Sep 2011 15:35:00 GMT http://www.dw.de/dw/article/0,,6612282,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6612282,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This recipe comes to us courtesy of chef Pierre Nippkow from the restaurant "Gourmet" in Dierhagen, northern Germany. Ingredients for 4: 1 piece of zander filet. 4 mini garden cucumbers 1 crisp apple 2 shallots lime, sea salt, coriander seed, fennel seed to taste 250 g wild herbs (dandelion greens, salad burnet, wood sorrel, wild chervil, etc.) dill, 100 g sour cream 200 ml canola oil, 75 ml balsamic vinegar 2-3 pieces of dark bread, sliced wafer-thin Preparation: Remove all bones from the zander filet. Remove scales and cut to size, if necessary. Dust the skin lightly with flour and fry on both sides in a pan until crisp. Peel the mini cucumbers, cut into 5 cm long pieces and roast on the grill. For the salad dressing, dice the shallot and apple and mix with lime juice, grated lime peel, coriander and fennel seed and oil. Wash the wild herbs in cold water and drain well. Stir the sour cream with chopped dill until smooth. Season. Fry the bread slices in oil in a pan, three minutes to a side. A special tip from Pierre Nippkow - use a bread-cutting machine to get the thinnest possible slices. And refrigerate the bread before cutting. Serving: Place the wild herbs lengthwise on the plate and season with the salad dressing. Put the fish and cucumber pieces close to each other on the herbs and decorate with small dots of the dill-cream mixture in the spaces between them. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:19 Tue, 6 Sep 2011 15:59:00 GMT http://www.dw.de/dw/article/0,,6597272,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6597272,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This time we go to the Noblesse restaurant in Bucharest where chef Harald Vachsmann shows us how to rustle up a local speciality. Stuffed cabbage leaves served with a Romanian version of Polenta.Recipe Sarmale (5 pieces) Ingredients: 100 grams pork mince 10 grams white rice 10 grams chopped onions 30 grams tomato sauce (made from cooked, pureed tomatoes) Thyme Salt Pepper Sunflower oil White cabbage (marinade for up to 3 months in 5 liters of water with 500 grams salt and 100 ml white wine) Preparation: Sautee the onions, rice, and crushed thyme in a pan with sunflower seed oil for 5 minutes, then mix in the tomato sauce, a little more thyme, pepper, salt, and the ground pork. Wrap 30- to 40-gram portions in the leaves of marinated cabbage. Place the cabbage rolls on a 2- to 3-centimeter layer of chopped, marinated cabbage at the bottom of a pot. Cover with another layer of cabbage. Lay thyme leaves on top of that, then pour tomato sauce over it and water on top of that up to 3 cm below the edge of the pot. Bring to a boil and then turn down the heat, letting the pot simmer for at least an hour. Take the cabbage rolls out of the pot and serve with a piece of grilled bacon. Mamaliga (1 portion) Ingredients 50 grams cornmeal 1 pinch of salt 150 grams water Preparation: As soon as the water boils, add the salt. Stir in the cornmeal quickly, then reduce the heat. Stir on a low heat for 30 minutes. The mamaliga is served with a hot chili along with the cabbage rolls. Euromaxx DW-WORLD.DE | Deutsche Welle clean 03:41 Tue, 16 Aug 2011 14:55:00 GMT http://www.dw.de/dw/article/0,,6055231,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6055231,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss Fine DiningDaube de Joues de Bœuf Beef Provencale with Herbs Ingredients for Daube Provencale (Serves 6-8) 3 cuts of beef (you can also use wild boar) 4 carrots 3 onions Thyme Rosemary Bay leaves 2 entire bulbs of garlic 4 bottles of red wine from the Provence region 2 oranges For the trimmings: 8 carrots 2 onions 4 zucchini Diced garlic Diced parsley Preparing Daube Provencale: 1. Pour the red wine into a pot and bring to a simmer. 2. Remove some of the fat from the cuts of beef, salt and pepper. Afterwards, briefly brown the cuts in a roasting pot with olive oil. 3. Dice the carrots, onions and entire bulbs of garlic, add to the pot containing the browned meat and cook shortly. 4. When everything has turned golden brown, add the wine. Both the meat and the vegetables should be immersed completely. 5. Cut the washed, unpeeled oranges into slices and add to the wine. 6. Add the thyme, rosemary and bay leaves and simmer for at least three hours. 7. After three hours remove the meat and keep warm. Drain the broth, remove the vegetables, and allow the liquid to simmer for around an hour more. Add a little corn meal to thicken the sauce. 8. Cut the meat into cubes and add to the thickened sauce. Preparing the trimmings: 9. Dice the carrots, zucchini and onions. 10. Sauté the vegetables in olive oil and deglaze with white wine. 11. Turn off the heat and add the diced garlic, parsley and a little salt. Serving suggestion: Serve the meat and sauce in a deep serving dish accompanied by the trimmings. Daube provencale is generally eaten with bread. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:05 Wed, 10 Aug 2011 12:20:00 GMT http://www.dw.de/dw/article/0,,6587221,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6587221,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss The Finnish restaurant 'Kuu' in Helsinki has been a popular venue for more than 40 years. Since 2005 head chef Lukas Hemnell has been delighting his guests with original favorites as well as new dishes.Ingredients: (serves 4) 4 zander filets200g butter (for the Beurre Monté)500g new potatoes1 lemon1/3 bunch of scallions 50g Beurre MontéSalt, pepper200g creme fraiche1/5 bunch chivesSalt, pepper100g fresh green peas`100g radishes 50g fresh spinach100g white cabbageBeurre Monté, salt Wash the potatoes and boil them in salted water. Mix the chopped chives into the creme fraiche, add salt and pepper and whisk well.For the Beurre Monté, bring about 10 tablespoons of water to a boil, turn the heat to very low until the water is no longer cooking and slowly add in pieces of butter. Whisk together. Start with only one piece of butter and wait until the sauce becomes creamy before adding the next piece. Slice the vegetables into small pieces or slices.Pour the cooked potatoes into a pot and mash them with a fork over low flame. Add 50g of Beurre Monté and scallions to the pot. Then season with lemon juice, lemon zest, salt and pepper, and mix well.Sauté the vegetables in the rest of the Beurre Monté over low heat. Add the spinach at the very end and pour the mixture through a strainer. Heat oil in a pan. Season the zander filets with salt and sauté in the pan on one side for about 3 minutes, until they're golden brown. The pan should be very hot when the fish is added but then reduced while the fish is cooking. Add butter, turn the filets over and sauté them for one more minute. Scoop melted butter from the pan onto the top side of the zander. Serve the vegetables, fish and sauce on four warmed plates. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:28 Wed, 3 Aug 2011 07:21:00 GMT http://www.dw.de/dw/article/0,,6538620,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6538620,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss When it comes to making potato gratin, Michel Yssa is recognized as a master chef. For the past 25 years, he's been serving up gratin dauphinois in his restaurant “Le Connétable“ in Lyon's city center. Ingredients (serves 5 to 6): 1.5 kilos of potatoes, preferrably "Agata" potatoes 0.5 liters of cream 0.5 liters of milk2 cloves of garlic SaltPepper Preparation:Peel the potatoes before cutting them in slices 3 millimeters thick. Press the garlic cloves. In a pot, mix the cream and milk together with the pressed garlic. Pour the mixture into a gratin dish, then add the potatoes. Heat the mixture on the stovetop until the liquid nearly covers the top layer of potatoes. Once the liquid starts to boil, place the gratin into an oven preheated to 180 degrees Celsius for 30 minutes. Once the gratin has started to brown slightly, remove it from the oven and test the potatoes with a fork or knife. If the utensil can be easily removed, the gratin is done - otherwise, place the gratin in the oven for several minutes until the potatoes are fully cooked and the top layer has browned. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:33 Tue, 2 Aug 2011 13:34:00 GMT http://www.dw.de/dw/article/0,,6543489,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss http://www.dw.de/dw/article/0,,6543489,00.html?maca=en-podcast_euromaxx-a-la-carte_en-2741-xml-mrss This recipe for a classic Swabian meal comes to us from Stuttgart chef Jörg Mink.Ingredients per portion 200 g beef sirloin 2 onions Salt Pepper A sprig of rosemary Nutmeg Oil 2 eggs 200g flour 40 g Emmental cheese Method: Marinate the beef in oil, salt, pepper and rosemary for at least half an hour. Peel one onion, cut it in half and cut into thin slices. Gently fry the onions until golden brown. Spätzle: Beat the 2 eggs together and then add the flour. Stir with a wooden or plastic spoon until air bubbles start to appear in the dough. Fill the spätzle press with dough (or for professionals scrap the dough from a board) and press into boiling water. Cook until the spätzle float to the top and then wait for another half a minute. Remove from the pan and douse with cold water. Readymade spätzle can also be used. Then finely chop half an onion and fry in a pan until glazed. Add the spätzle, then mix in the cheese and season with salt, pepper and nutmeg, stirring constantly until the cheese becomes stringy. In the meantime, fry the beef on a high heat with a little oil (for about eight minutes, turning constantly!). To check that it's medium done, press on it briefly, if the meat feels like a pumped up bicycle tire, it's ready. Serve the meat and the cheese spätzle on a plate, pouring the oil and juices from the frying pan over the meat and arranging the onions on top of it. Euromaxx DW-WORLD.DE | Deutsche Welle clean 04:08 Tue, 2 Aug 2011 13:33:00 GMT