... fresh from the press: our new postcards and stickers in black! Something from black, gentlemen, and shiny! We ourselves are nothing of the Sokken. The little things are of course today in the shop here and here .
And besides
Frank Ellis in itself does not even eat canned food. And why, after all, always has a time to cook something fresh. There is one exception however, and this is the good old confit. Meat, duck in this case, in their own Fat cooked. Then allowed to cool down the whole thing completely and thus has a great storage for a long time. Before eating warmed this thing again and just take out the tender and juicy meat particles to produce a fine dinner out of their oil bath.
latter should not be thrown away by the way, but pick up in a bowl in the refrigerator. Sprinkled with some sea salt tastes, it stunningly good on warm sourdough bread, and if you occasionally cook stews: a teaspoon of duck fat makes for a very sensational aroma.
Wir haben unser Confit übrigens nicht selbstgemacht, sondern letzten Herbst aus Frankreich mitgebracht, wo man derartige Köstlichkeiten in guter Qualität an jeder Straßenecke kaufen kann. Wir werden gleich die Entenstücke klein würfeln und in unseren Cocottes mit einer Chapelure überbacken. Reichlich Salat und Gemüse dazu - herrlich! Und morgen gibt es den allerletzten Grünkohl der Saison – und der muß glänzen, mit einem Hauch Entenschmalz…
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