roughly translated
Ich habe keine Ahnung, woher heute mein Zögern rührte, den üblichen Bericht abzuliefern. Vielleicht genau deswegen. Dabei geben uns doch Rituale eine gewisse, selbstgeschaffene Stabilität, und sei es auch aus nichtigem Anlaß. Nun, so nichtig auch wieder nicht, es ging um‘s Essen: Meine Frau Mutter hatte sich gegenüber einer Bekannten beklagt, ihr würde das Vertraute fehlen. Na ja, so ist es halt oft im Leben, das Vertraute schwindet. Und dann trägt man immer noch seine eigene Fremdheit in die Dinge hinein.
Zum Essen. Sie bekam also ihre Ente. Allerdings mit Pfeffer, das war die einzige Variation (der ist in ihrem Rezept nicht vorgesehen), und der Rosenkohl bekam frisch geriebenen Muskat. Gefüllt wurde die Ente mit genau den Boskoop – Äpfeln, die von dem Baum stammten, der auf dem ersten Bild zu sehen ist. Den Rosenkohl erwähnte ich schon, Blumenkohl kam noch dazu. Abgesehen von der Ente, die nicht übel herauskam, war es ein atemberaubend großartiger Spätsommertag, nur daß er in den Herbst geraten war.
I have no clue what made me hesitant today to deliver my usual dinner report. Maybe that's the cause. Although rituals give us a certain stability, even when made from our own & even if it's for no reason. Well, not for no reason, it’s about food: My mother had complained to a friend she would miss the familiar. Well that’s often the case in life, the familiar disappears. And then one put his own strangeness into things. About the dish: So at least she got her duck. Though with pepper, that was the only variation (which is not provided in her own recipe), and the Brussels sprouts got freshly grated nutmeg. The duck was filled with Boskoop - apples from the tree you can see in the first picture. The sprouts I mentioned already, there was also some cauliflower. Besides from the duck, which came out not bad, it was a stunningly great late summer day. Only that it strayed in autumn.
2 Kommentare:
Another good looking dinner.
I'm not sure what to call my dinner. Maybe it was a fricassee. I had a coarsely chopped leek which I began to sautee. Then I added small chunks of veal, seasoned with salt, pepper, and paprika and coated with flour. I browned the veal while I cut up a few mushrooms. I put a little butter in the pan, added some leftover braising liquid*, and then the mushrooms and some water and simmered it for 20 minutes, stirring once after about 12 (and adding some water because the liquid seemed a bit too thick). When it was done, I served it (to myself) on a leftover half of a baked potato. Though I say it myself, it was adequate. Rice or pasta would have been better than the potato, but I wanted to use it.
This was a variant on veal marsala — veal chunks instead of cutlets, leftover cooking liquid instead of marsala, and leek added, but the method of cooking was about the same. I had originally thought I would braise the veal, but it got late and I wanted to cook it more quickly.
* The cooking liquid started as store bought chicken stock and a little bit of white wine, in which I had braised chicken thighs (lightly seasoned and herbed) and carrots. A couple of days later, I reused the liquid (which had jellied) to cook a couple of pork cutlets.
When I was looking for unanswered comments I saw this. Please excuse my failing. Strange enough I already saved your recipe since obviously it sounded interesting to me. I have to cook something for my mother’s birthday coming Monday, not sure this moment, we will see. So thanks for your comment and the recipe. And as I already said I’m sorry.
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