Fabelhaft Französisch

Spending a year in Paris has been one of my most luscious adventures so far. 
Since then, of course, I am seizing the chances to come back, to amble over markets, look through the colorful vitrines of Pâtisseries, nip at red wine glasses and discover more of this fabulous cuisine, that I like so much. 

Coming back this time was caused by a very special reason: the making of the beautiful cookbook of incredible Chef Cathleen Clarity. 

12 chapters, 12 menus and 12 stories, every single one so delicious and special in its own way: there were ladies giggling at a light spring lunch, friends dancing at a fireside appetizer evening, shoes polished for a "star restaurant dinner" and skateboards parked in the entrance, when the teens came for lunch. 

Here are some of my favorite shots from the book, I hope it will bring you as much pleasure as I had capturing its moments and recipes. 

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Thank you Cathleen for this beautiful project and the wonderful time we spent, Amanda Jane Jones for giving it the perfect final touch with your design, and of course Callwey, for trusting us so blindly.









Grilled and raw salmon bites with citrus vinaigrette, Chicken breast rolls stuffed with fresh seasonal herbs and french green vegetables in pistachio pesto, cardamom custard and caramel covered green grapes from the chapter "ladies lunch". 

Carpaccio of Maigre with fresh lime and Salicorn Emulsion, French vanilla ice cream macaron with fresh mango  from the chapter "fresh from the sea" 

Portobello mushroom tartelettes with sweet onion compote and pancetta, Lamb tenderloin with artichoke purée and baby artichokes “barigoule” style, two chocolate whipped ganache tart  from the chapter "my star restaurant dinner"

Allspice roasted Duck breast with bitter orange duck jus, fig and red grape galette with gingerbread spice whipped cream from the chapter "autumn harvest"

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I am giving away 3 copies of this book. Winners will be chosen (out of all the comments) on Friday! And if you are not one of the lucky ones, it is now available in bookstores and also here (unfortunately only in german so far but I will keep you updated)

a Cake for Two

I never cared a lot about Valentines Day. I have to admit though, that making a little present to see two eyes become bigger and a smile become wider can be a real treat. 

As a pastry chef, I do like to bake cakes. In fact, I love everything about it: kneeding doughs, whipping cream, piping ganache, assemmbling layers... but most of all: the moment, when it is time to put it in a little paper box and carefully carry it to a special someone. 

I hope there is such a someone for you today, who gives you this warm feeling in your stomach (not caused by red wine), whom you like so much that you would even share the most delicious cake with.  

Red Wine + Chocolate Cake

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for two

dough

60g butter

50g dark chocolate

50g sugar
60g all purpose flour
1/2 tsp baking powder

1 egg
50 ml of a really nice red wine

plus some more red wine for soaking

(...and for drinking, too)

glaze

50g dark chocolate
30g butter
40g icing sugar

40 ml red wine

a pinch of salt

For the dough: Put the butter, dark chocolate and sugar in a small saucepan over very low heat (or over a water bath), just until melted.

Set aside and let cool a bit. Add the egg and mix well, then add the flour and mix. At last, stir in the red wine.
Bake in a buttered mold (12 cm  Ø ) at 175° for about 30 - 40 minutes.

For the glaze: Melt the butter and chocolate over a waterbath.  Remove from heat, whisk in the icing sugar and salt, then the warmed wine. Let cool in the fridge. The colder it gets, the thicker it will be.

If your cake is not even,  cut of the little mound, then cut it in two layers.
With a brush, soak both of them generously with red wine. The cake will be moist und juicy and the flavors of wine and chocolate have a perfect balance.

Spread some glaze on the first layer, place the second layer on top and also glaze it.

The New Years Balance

After a snowy slide in this new year, it is now the chance to make some resolutions come true, to lose some weight, climb new mountains and discover new friends. There will be some wonderful work to share this year and even more to achieve. 

Can you imagine how my cheeks turned red on this day? And can you believe how fast time has been flying by since then? 
The magazine now celebrates its 10th birthday and I had the pleasure to photograph the Body Balance recipe serie of their jubilee issue. 

Here are three of some super simple and luscious light recipes by Corinna Adam. Find the Pickled-Herring-Salad and many more in the current 10 year anniversary Myself Magazine. 

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Nach einem flockigen Rutsch ins neue Jahr, ist jetzt die Gelegenheit unsere Vorsätze wahr werden zu lassen, etwas Ballast abzuwerfen, neue Gipfel zu erklimmen und neue Freunde zu gewinnen. Es wird Wunderbares zu zeigen geben und noch vieles mehr zu erreichen. 

Erinnert ihr euch noch daran? Wie schnell die Zeit seither vergangen ist. Die Myself feiert heuer ihren 10ten Geburtstag und ich durfte die Body Balance Rezept Strecke der Jubiläumsausgabe fotografieren. 

Hier sind 3 der locker(kinder)leichten Rezepte von Cornelia Adam. Den Matjessalat und viele andere gibt es in der aktuellen Geburtstagsausgabe. 

Rosenkohl mit Krabben und Haselnüssen

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250 g Rosenkohl

Salz

150 g Krabben ausgelöst und gegart

2 TL Haselnüsse, grob gehackt

2 EL Essig

1 EL Öl

Salz, Pfeffer

1 TL Senf

Den Rosenkohl putzen, waschen und in kochendem Salzwasser 15 Minuten kochen, kalt abschrecken, abtropfen lassen. Den Rosenkohl vierteln und mit den Krabben in eine Schüssel füllen. Die Haselnüsse in einer trockenen Pfanne kurz rösten und dazu geben. Aus Essig, Öl, Senf, Salz und Pfeffer eine Sauce rühren, über die Zutaten gießen und gut mischen. Dazu Pumpernickel.

Topinambur-Erbsen Suppe mit Kresse

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150 g Topinambur

1 kleine Zwiebel

1 TL Butter

100 g Erbsen, tiefgekühlt

300 ml Gemüsebrühe

1 Kästchen Kresse

1 EL Saure Sahne

Salz, Pfeffer

Den Topinambur gründlich abbürsten und grob in Stücke schneiden. Die Zwiebel schälen, fein hacken und in einem topf, in der Butter glasig dünsten. Den Topinambur dazu geben und kurz mitdünsten. Die Erbsen unterrühren und mit der Gemüsebrühe aufgießen. Aufkochen und 15 Minuten köcheln.
Die Kresse waschen und die Blättchen abschneiden. Zwei Drittel davon mit der sauren Sahne in die Suppe geben und pürieren. Mit Salz und Pfeffer würzen. Die Suppe anrichten und mit der restlichen Kresse bestreuen.

Heilbutt mit Kräuterspinat

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1 Bund Dill

1 Bund glatte Petersilie

200 g Babyspinat 

2 Schalotten

180 gHeilbuttfilet

Salz, Pfeffer

1 TL Öl

1 Prise Muskat

Die Kräuter waschen und die Blättchen abzupfen. Den Spinat abbrausen. Die Schalotten schälen und fein hacken. Den Fisch kalt abbrausen und trockentupfen. In einer Grillpfanne beidseitig 8 Minuten grillen, mit Salz und Pfeffer würzen. Das Öl in einer Kasserolle erhitzen. Schalotten darin glasig dünsten. Den Spinat und die Kräuter dazu geben und zusammenfallen lassen. Mit Salz, Pfeffer und Muskat würzen. Den Heilbutt zusammen mit dem Kräuterspinat anrichten.

Speckulatius

Yes it is this time of the year again, when it smells like cinnamon and cloves, when we look forward to  riding ski lifts and warm music, overdecorated trees and fullfilled stomachs. 

My Speckulatiusdough is rubbed with a spicy mixture. The best part is cutting it in thin stripes and watch it get crispy in the oven. 
May all of you (vegetarians included) have a spicy christmas. 

Speckulatius
(speculoos baconstripes)

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dough

250g butter
250g brown sugar

2 eggs

150g almond flour
500g flour
a pinch of salt
some red food coloring

spice mixture
2 tsp cinnamon, grounded
1/2 tsp cloves, grounded
1/2 tsp ginger, grounded
2 tsp cardamom, grounded
1/2 tsp nutmeg, grounded
1 tsp cakao

2 tsp honey

All ingredients should have room temperature. Beat the butter and the sugar with an electric mixer, then add the eggs and beat until frothy. Add the almonds and flour and knead until all ingredients are dissolved.

Set aside 1/4 of the dough. Mix the rest with 2/3 of the spice mixture, then divide it in 3 parts and color it in 3 different red tones.

Now assemble and layer the 4 parts as you wish (base is a rectangle of about 20x15cm). I like to have a light "fat" layer on the bottom and and to put the darkest red on top. In the end, squeeze your rectangle a bit, so your layers won´t look too evenly.
Rub the rest of the spices on the top. Foil and refrigerate for at least two hours.

Preheat your oven to 180°C. In a small bowl, mix the honey and two teaspoons of water. Cut the dough in thin stripes (the thinner the crispier it will get, the best is to cut it with an electric slicer, be sure that the dough is really cold), brush with the honeywater and bake about 10 minutes until golden brown.

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Ja es ist wieder soweit, die Zeit im Jahr in der es nach Zimt und Nelken duftet, wir uns auf knirschende Kufen, weisse Liftfahrten und wärmende Musik, zu voll geschmückte Bäume und voll gegessene Bäuche freuen.

Mein Speckulatiusteig wird mit einer würzigen Mischung eingerieben. Der schönste Teil ist ihn vor dem Backen in dünne Streifen zu schneiden, die dann mit Honig zu glasieren und zu sehen wie sie im Ofen knusprig gebacken werden. 
Euch allen (auch den Vegetariern) eine speckige Weihnacht. 

Speckulatius

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Teig

250g Butter
250g braunen Zucker

2 Eier 

150g gemahlene Mandeln
500g Mehl
eine Prise Salz
etwas rote Lebensmittelfarbe

Gewürzmischung
2 TL Zimt, gemahlen
1/2 TL Nelken, gemahlen
1/2 TL Ingwer, gemahlen
1/2 TL Kardamom, gemahlen
1/2 TL Muskat, gemahlen
1 TL Kakao

2 TL Honig zum Bestreichen

Alle Zutaten sollten Zimmertemperatur haben. Mit der Küchenmaschine Butter und Zucker verrühren, Eier zugeben und schaumig schlagen. Mandeln und Mehl zugeben und verkneten.

Ein viertel des Teiges zur Seite legen, den Rest mit 2/3 der Gewürzmischung vermengen. In 3 Teile teilen und mit Lebensmittelfarbe in 3 unterschiedlich starke Rottöne färben.

Jetzt dürfen die 4 Teile beliebig geteilt und geschichtet werden (Grundform ist ein Rechteck von ca. 20x15 cm). Ich lasse unten gerne eine helle "Fettschicht" und lege oben den dunkelsten Teig auf.
Am Ende den Teig etwas zusammenschieben, so ist später das Innere nicht zu gleichmässig.
Die restliche Gewürzmischung oben auf den Speck reiben. In Folie wickeln und mindestens 2 Stunden im Kühlschrank ruhen lassen.

Ofen auf 180°C vorwärmen. Honig in einer Schale mit 2 TL Wasser verrühren.
Speckteig in Streifen schneiden (je dünner desto knuspriger wird er werden, am besten geht das mit einer elektrischen Schneidemaschine und wenn der Teig richtig schön kalt ist), mit Honigwasser bestreichen und ca. 10 Minuten goldbraun backen.

Blood Oranges & Bourbon

Orange Marmelade has always been my favorite. Bitter and sweet at the same time, it is the perfect companion for some stinky cheese or a big slice of Frankonian Sourdough bread with a layer of butter.... and this orange golden Bitterness.

This fabulous recipe is from Suzanne Fuoco (who runs Pink Slip Jam in Oregon, Portland, a small-batch business making jams, marmalades and chutneys using organic, seasonal and mostly local fruits) and I photographed it for the current number 13 of Kinfolk Magazine.  

Blood Orange & Bourbon Marmalade

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8 medium blood oranges

4 Meyer (or regular) lemons 

4 cups (1 liter) water
1 cup (235 milliliters) bourbon
5 cups (1 kilogram) granulated sugar
1 teaspoon ground cloves

Remove the rind of the oranges and lemons with a vegetable peeler or a zester, slicing the rind into thin strips.
Squeeze the juice from both fruits, discarding the white pith and seeds. Put the rind, juice and pulp into a large saucepan.
Add the water and bourbon to the saucepan. Bring to a boil over high heat, then reduce heat. Cover and boil gently for 30 minutes.
Add the sugar and cloves to the saucepan of citrus and bring back to a rapid boil. Continue to boil rapidly uncovered while stirring frequently, about 15 to 30 minutes, or until the mixture forms a gel. Test for the right gel stage by drizzling a small amount of marmalade on a plate that has been chilled in the freezer, then turning the plate at an angle. If the tiny bit of jam runs down quickly, it needs further cooking. If it slowly moves down the plate or stops, it is done. Remove the marmalade from the heat.

Ladle the mixture into sterilized jars (1/2 pint size) .

Allow 24 hours to cool.

Unopened jams and marmalades will be preserved for 1 year. Refrigerate after opening.
Makes eight 8-ounce jars

as simple as cherry pie

It seems to me that the greatest findings in life are those who ask for only few ingredients:

Pitting night dark cherries from Tirol, listening to sweet music and dancing in my kitchen with violet fingers (and of course, finding some overlooked cherry stones in the pie to spit them as far as you can)

Yes, it is as simple as this.

Pitted Cherry Pie

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Dough (Pâte à brisée) 

250 g flour 

125g cold butter 

1 teaspoon sugar 

1 teaspon salt 

1 Egg 

some drops cold water 

Filling

500g dark cherries 

200g huckleberries 

3 tablespoons sugar plus 1 for sparkling 

2 tablespoons cornstarch

Mix the flour, sugar and salt on your surface. Add the butter, cut into pieces and "sabler" (that means rub it together with your fingers, until the flour turns yellow and resembles coarse meal).
Now add the egg, kneed it in and and add some water if needed (only a teaspoon at a time). Wrap dough in plastic, pat into a disk and refrigerate for at least 1 hour or up to 3 days.

Pit the cherries and mix them with huckleberries, 3 tablespoons sugar and starch in a big bowl.

Roll out the dough on a floured surface. Drape it over the buttered pie plate. Gently use your fingers to press it in. Cut the edges with scissors to get a nice rim.
Use the trimmings to cut out the some dots (you can use an empty bottle cap for that).
Fill the cherry mixture in the pie shell, place the dots on it, sprinkle with sugar and refrigerate again for 30 Minutes.

Bake until golden brown for about 50 minutes at 180°C.

Miami Beach and some Sun

all images © Kathrin Koschitzki

I love Miami Beach, its beautiful soft colors and warm water.
I bought a hat and took a long walk to see all the formidable Art Deco Buildings wearing my Salt Water Sandals.
If you ever visit, you should have some Stone Crabs and melting ice-cream at the beach. And, of course, try a piece of Key Lime Pie. This is how the sun tastes. 

KEY LIME PIE

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Crust 

100 g unsalted butter 

150g crackers (I use Leibniz Kekse) 

75 g sugar 

a pinch of salt

Filling 

800g sweetened condensed milk 

130 g sourcream 

200 ml freshly squeezed key lime juice 

2 tablespoons key lime zests 

Garnish 

200 ml heavy cream 

2-3 more key limes, cut into slices 

Melt the butter and crush your crackers into crumbs. Mix together crumbs, butter and sugar. In a 24 cm pie plate, press the dough down with your fingers and form a rim.
Prebake the crust at 175°C for about 10 minutes until lightly browned. Remove from oven and let cool.

Whisk together condensed milk, sour cream, key lime juice and zests. Pour into your pie crust.
Bake again for about 8 minutes. The surface should not brown! (The inside will still quiver when you touch the pan). Chill pie thoroughly before serving.

Whip the cream with an electric mixer until stiff.
Pipe around your Lime Pie (or just add a spoon on every piece when serving) and add some slices of key limes.