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Homemade tagliatelle with steamed Brussels sprouts leaves and a lemon caraway sauce

11. Januar 2021 von Herr Grün Kommentar verfassen

Homemade tagliatelle with steamed Brussels sprouts leaves and a lemon and cumin sauce Professor Caprese brought me Brussels sprouts from his garden this morning.
“Oh – I don’t like Brussels sprouts that way.”
“Why? They taste wonderful, don’t they?”
I had only known Brussels sprouts with potatoes and sometimes there were some almonds with them. That had shaped me. I had really suppressed it. For me, he was the roaring deer in the culinary landscape.

“I don’t know you like this, Signore Grün. Usually you always have an idea. Why don’t you cook the Brussels sprouts the way you like them best?” He winked at me.

The professor was right. Why give up so quickly. You’d just have to give Brussels sprouts a chance.

“Come over tonight. I have this idea.”

I saw the first pictures: Tagliatelle with a little turmeric (made without egg and no pasta machine). Brussels sprouts leaves sauteed in butter. Accompanied by a lemon caraway sauce. What do you think? Do you feel like it?

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Apple pie »Elbstreusel« with a crispy shortcrust pastry base, a filling of almonds, walnuts, cinnamon and apple and extra thick crumbles

10. Januar 2021 von Herr Grün Kommentar verfassen

Apfelkuchen »Elbstreusel« We still had a few apples in the cooking lab, so I got the idea for this apple pie.
I call it »Elbstreusel« and wish you all a wonderful weekend.

Note: I used a 15 cm mold for this cake. Feel free to use larger sizes as well. It’s easy to do with the help of the Herr Grün conversion chart for baking pans. You can find it here.

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Lumaconi mit grünem Spargel, gerösteten getrockneten Tomaten, Pilzen und selbstgemachtem Basilikumöl

22. April 2022 von Herr Grün 2 Kommentare

»Lumaconi mit grünem Spargel, gerösteten getrockneten Tomaten, Pilzen und selbstgemachtem Basilikumöl«

»Kennen Sie Lumaconi?« Der Professor schaute mich mit zusammengekniffenen Augen an.
»Ist das ein Dorf in Apulien?« Ich ließ mir nichts anmerken.
Er lachte.

Natürlich sind Lumaconi Pasta. Sie sind ziemlich groß und schauen aus wie krumme Röhren. Ich hatte sie schon einmal beim italienischen Lebensmittelhändler, hier in Hamburg, gesehen.
Gestern schien die Sonne ins Kochlabor. Und natürlich hatte der Professor zwei Pakete Lumaconi eingekauft. Da war so eine Stimmung, und ich kochte spontan dieses Gericht.

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