Spring chicken with artichokes

Today I prepared two spring chickens. The chicken breast and drumlets were fried in a pan and later oven backed. The rest of the chicken I used to prepare a nice chicken stock. The artiches were pan fried in olive oil together with dried and fresh tomatos.

Mussels and Sea Bass

Yesterday we went to France for grocery shopping again. Bought a very fresh sea bass (a whole fish) and fresh french mussels. The mussels and the fish, together with several vegetables (sellery, fennel, onion, carots), were steam with fish fond and white wine. As a starter we had some pan fried scallops.

A french supper ...

Last evening's supper: smoked duck breast, french goat cheese, bloc fois gras (duck liver paste) and french baguette. It was delicous and a very nice snack.

The first fresh scallop since eight month ...

Today we drove to France to go shopping at the Match Supermarche. They have a good selection of fresh fish and seafood which can not be found in Germany (not in the area where we live). So much nice food - duck breast, magret de canard du sud -ouest (thinnly sliced smoked duck breast), bloc de foie gras (duck liver), scallops, prawns, Riesling wine from alsace ...
We bought some fresh scallops with corail and raw tiger prawn. This ones were shortly pan fried at low heat. As a side dish I prepared some vegetables (fennel, shalotts, bellpepper, zucchini) with garlic and thyme.

Some new fish recipes

Today I tried out two new recipes I found in a cooking magazine. The one of both was nothing new. Asian style stir fried vegetables (spring onion and bellpeppers) and tuna cubes.

The other dish was more exciting. It is a bed of vegetables (fennel, carrots, leek) placed on a piece of backing paper. A Tilapia filet is placed on top, salted and peppered. Fresh thyme, a bay leaf and sliced green olives are placed on top. Then some splashes of lemon and olive oil. Afterwards the packet is folded and sealed. The whole thing goes for around 25 minutes to the oven. I can only say: absolutely simple to prepare and delicious ... :-)

First Asparagus with Sauce Holloandaise

Fresh asparagus was offered at the vegetables section at the supermarket. I know - it is not season for asparagus in Germany, but we gave the asparagus a trial. Don't ask me from where it is imported. However, it turned out to be delicious. Sweet and not bitterish.
The Sauce Hollandaise was prepared according to a recipe from the German magazine "Der Feinschmecker". This sauce is a little bit tricky to prepare. Easily the beaten egg can coagulate in several of the preparation steps. If this happens one can dispose the sauce. Luckily it doesn't happened.
While writing this post we are waiting for the mango puff pastry to be backed. Hmmm ... looking forward to the dessert ... ;-)

Happy New Year 2008!

Happy New Year 2008 to everybody reading this blog!

We had a very nice new year dinner. As a starter I prepared beef tatar (according to a recipe of Johann Lafer) with a layer of creme fraiche with lemon and mustard and cives. It was very tasty. The main was mediterran style pork filet with bell peppers and zucchini. Cooked with lots of olive oil, garlic cloves, rosmarin and thyme.