If roasting pine seeds without burning them is the most complicated thing I can think of to do in a kitchen (just like for most people that tend to do 3 things at the same time -ALWAYS) then low-temp-cooking is the easiest. But I still need a course to start doing it. Join me!
I think there are still spots in the group tonight at Goldhahn and Sampson.
This will land on my plate tonight
- Artichoke with a pumpkin oil vinaigrette
- Salmon and pikeperch plait, low temperature cooked with wild herbs and cucumber-buttermilk-lime-dressing
- Beef eye filet, whole, low temperature cooked with beans wrapped in bacon served with potato and jerusalem artichoke mash and parsnip chips
- Fresh curd cheese dumplings with poached seasonal fruit
I also have tons of doughs to prepare tonight. Tomorrow is a big Bread exchange mission. Konradins Dad is turning 60 and I am baking. Konradin is my number one flour dealer at Bread Exchange. He was also the first trader at the bread exchange when he offered me 2 tickets for a concert at the Berlin Philharmy where his das was playing the Violine.
It is a honour to bake for his Birthday!
4 Comments on “tonights cooking course and tomorrows baking session”
oh, that sounds wonderful. enjoy!
Thank you! It was really great. Can really recommend Goldhahn and Sampson. But I am still full. Phu!
Oh wow, the menu sounds awesome! I ran across ur blog via another one and I just love the concept of ur bread exchange program! I’m sure ure freshly made breads are delicious!
Hey Lady, Thanks for stopping by! And let me know if you are ever in Berlin. Then I make sure to bake for you!