red wine sauce

Schwäbischer Zwiebelrostbraten Mit Bratkartoffeln

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There are two way’s of preparing the onions for a traditional Schwäbischer Zwiebelrostbraten : Dusted with flour, then deep-fried until crisp (click here to see that version), or sautéed in the pan without the flour. While both versions are excellent, the one with the flour-dusted onions is usually prepared when larger quantities are required (the onions keep well when kept in a sealed container and are ready when needed). On the other hand, when preparing at home one usually sautés the onions in order to be more efficient. So as a rule of thumb, when I cook for guests, I fry my onions; when I just cook for myself (and Bella), I usually sauté the onions. Decisions, decisions :-). When I was preparing the potatoes I pondered about the fact how we are always looking for more complicated, prettier and more exclusive food, while something as simple as these Bratkartoffeln can be wonderfully beautiful and delicious in their simplicity.
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Bon Appetit ! Life is Good !
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Schwäbischer Zwiebelrostbraten Mit Bratkartoffeln

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: simmer potatoes until done, drain

: peel potatoes, cut into thick slices

: saute potatoes in duckfat, season with kosher salt and cayenne pepper

: trim strip steak of all outer fat and silver skin

: butterfly steak twice

: cover with plastic film, pound until evenly ca 1/3 inch thick

: season with dijon mustard, kosher salt and cayenne pepper

: dust both sides in a/p flour

: saute in clarified butter until medium, remove to absorbent paper

: in same pan, saute finely sliced onions, seasoned with kosher salt and cayenne pepper, until crisp and golden

: remove to absorbent paper

: Bratkartoffeln

: top with rostbraten

: napé steak and potatoes with red-wine sauce

: top with onions

: Schwäbischer Zwiebelrostbraten Mit Bratkartoffeln

: Schwäbischer Zwiebelrostbraten Mit Bratkartoffeln

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Last night’s dinner was very atypical for me, since I usually don’t like nuts and/or fruits in my savory dishes.
However, in cooking, as in most other things, there is sometimes an exception to the rule, so this is one of the few exceptions where I actually like to add fruit and nuts to a savory dish for my own consumption 🙂
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Bon Appetit ! Live is Good !

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Preparation :
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simmer potatoes in saltwater until tender, drain

add garlic paste and garlic oil

add heavy cream, kosher salt and white pepper

mash together until creamy

saute diced apples and walnuts in clarified butter until lightly caramelized

pork tenderloin

trim tenderloin, cut and flatten into steaks

season with kosher salt and black pepper, grill to your preferred doneness

plate potatoes

make an indention, add red wine sauce

top with steak

top with apples and nuts, sprinkle with chives

Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Sauteed Veal Liver “Hawaii”

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Here is how old I am:
When I got to name a new dish and it has pineapple in it, the first thing that comes to mind is “ala Hawaii”, just like in the good old day’s when everything was more simple and less complicated. What can I say, old habits die hard 🙂
However, this garnish of pineapple, tomato and scallion in red wine cream suited the veal liver perfectly and I thoroughly enjoyed it for tonight’s dinner.

Bon Appetit ! Life is Good !
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Sauteed Veal Liver “Hawaii”

: dust slices of veal liver with flour, saute in peanut oil until done to your liking. One minute before done, discard oil and replace with fresh butter, season with salt and pepper, remove liver to absorbent paper

: almost ……

: sauteed veal liver medium rare

: deglaze pan with red wine, add heavy cream and demi glace

: simmer until nape texture, check / adjust seasoning. Meanwhile, saute pineapples, tomatoes and scallion in butter

: veal liver in read wine cream

: Sauteed Veal Liver “Hawaii”

: Sauteed Veal Liver “Hawaii”

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