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Rehripperl mutate into a mess of pottage!

There were times here in Bochum at the Prince Regent Theatre, a play, rather a musical, literary Georg Kreisler - play was called, which is: "The ribs zwerchfellein on floor and gallstones.

Ruhris will recall, the piece was played repeatedly over several years time.
It was a piece of and has Petra Afonin , a Swabian actress, who lived for many years and played in Bochum. Unfortunately it has now fallen to Swabia.

me at least has that deer-rib, - that shot my brother in law from the Sauerland - recalls this play. Very nice perforated. Looks very artistic.

I was so after a delicious, simple dish. Truffles, caviar and scallops I had enough in recent weeks. In some blogs, it is teeming with them. As the saying
is at Goethe : "Nothing is harder to bear , as a series of good days "
why I wanted a simple mess of pottage.

Ingredients:

• an entire side of ribs , if you have, otherwise you must go in-law.
• two hands full of lenses for two, I took small lentils from Umbria.
• 1 carrot 1 stalk celery
• 1 / 2 leek
  
• 2 garlic cloves 2 bay leaves
• peppercorns
• salt water until everything is covered
• balsamic vinegar to taste Soak the lentils

for 2-3 hours. This later prevented from bursting while cooking.
root vegetables and garlic into small pieces and fry in a little olive oil.
The ribs cut, and let it roast too lightly. Pour in water and simmer for about an hour.
Now to the drained lentils and fill completely with water until everything is covered. Season with salt and pepper and let schmurgeln very slowly. This can last for 1 hour. Every now and then try the lenses, they are tender but still have shape. The ribs definitely be cooked.

My mother would have said, the soup is cooked on Rehrippen. Where
se rather added, se right.

Two hours schmurgelte the soup slowly to himself. The smell in the kitchen was very subtle and seductive. Here, the soup was hardly bold.
the meat off the bone and eat it together with the lenses. Perhaps with a little balsamic vinegar to taste.
devour the way, sometimes I am consumed after consuming such a pick-me: Sung by Kriszti Kiss. the way a friend of Petra Afonin, just like me.

course, it was far too many ribs. The rest of the next day I grilled with chili oil and honey.
It was a fine snack break in between for a snack.

Buon Appetito!

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What is rabbit stew?

did I know that all along.
in various cookery books was to find anything meaningful. But all have one thing in both written, the rabbit must first cut and then placed in marinade before being processed for cooking on. Amazingly, I also think
that no more pepper in Recipes specified, as in other courts. So I came to the conclusion that whilst Hasenpfeffer a court acts with sauce. Just like a curry. Not the spice, but the preparation is the namesake.

Ingredients:

• 1 Wild Hare
• 2 bottles of red wine - one for marinating, one as a dinner companion
• root vegetables - leek, celery, carrot, parsnip -
• onions
• bacon
• thyme garlic salt
• , various types of pepper
• olive oil tomato paste
• Madeira marinated sour cherries
• balsamic beetroot
• red onion polenta
• Sage

Something should be peppery, if it is already so!

I gathered up all my peppers and made me a nice blend. I left out the pink pepper that's not even real.
crushed in a mortar medium fine I.

From here, then, is now the hare until pepper - where does the saying now restore - and then in the marinade.
To my beautiful peppers that I use way too often has me woman Kampi from the homonymous kitchen reminds again.

dry after 5 hours the rabbits Marinating Mehli parts, and fry them in bacon and olive oil. Since the rabbit is naturally rather poor, - the happy - can not hurt a few grossly triturated fat. In addition, the fasting period is irrevocable at the door, so we use again our chance to sin.

After frying the diced vegetables, including onions and sauté. Red wine and thyme to cover it and into the oven at 180 degrees. Only Once 45 min. give

After three quarters of an hour a few pickled cherries to schmurgeln and another 45 minutes.

Marinate the pieces into a clay mold, for example, create and pass the remaining ingredients over the rabbit. Cook with lid in the oven at 150 ° for another hour until the meat is buttery tender.

If I had had, I had a finely chopped rabbit liver - or even rabbit blood - stirred into the sauce to thicken. So I seasoned with a few splashes of balsamic vinegar instead.

To us it tasted wonderful! But for next time I see before my liver.

The beets I had roasted in salt, a wonderful alternative to cooking. They had a great flavor and even bite, just like I like it.

the rabbit stew with fried polenta and beetroot salad cause.

Buon Appetito!

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veal kidneys with no scruples!

Recently at Peter of "As long as it tastes," I was laughed at a roast loin of veal. I had never cooked, let alone eaten. Had irritated me veal kidneys already.
led to large beef is now no chance, so it gave them pure, without scruples.

	scrupulus from Latin = stones; unscrupulous: A pharmacist without scruples could not work exactly.
	6 carat
	1 / 24 ounce (about 1.25 g)
	1 / 20 oz

At Apicius I read the entrails often with a few scruples -of anything- be seasoned.
Aha, it is therefore a unit of weight, learned something again.

First, I soaked them for 2 hours in cold water. The water I have changed twice.
Whether that was so right, I do not know, accurate record of it I have not found. Likewise, I learned
not or not clearly, if the fat must be removed or not. I leave it in it, fried it good. Maybe it is just that the taste sensor, who knows.

The connoisseurs recently had a cooking course with the topic, but inside there were no veal kidneys there. If you need it sometimes!

Ingredients:

• 1 veal kidney of about 500 g
• 4 potatoes
• 1 kg spinach
• butter
• olive oil
• rosemary
• garlic
• 2 small onions
• creme fraiche
• red
• salt & pepper freshly grated nutmeg

There are very peculiar structure of these renal, but also very aesthetic, I think.

After soaking, I cut the kidneys into slices and fried them in butter / olive oil, put fresh rosemary to the pan seasoned with pepper and let them fry 2 minutes. I once saw at Vincent Klink .
to keep warm, I packed them in foil. In the time I sautéed onions in the same grease, poured a shot of red wine, reduced the fluid, a spoonful of creme fraiche and gave the now salted veal kidneys to again and served with hash browns and fresh Spinach. This severe winter spinach I deeply care about.

In the photo at the top you can see the remains of which we tasted the next day still.

Buon Appetito!

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By the way!

More after the weekend build up in my fridge various vegetable residues.

Before there doing nothing I would rather they processed. Normally, I prepare a dry vegetable powder, see here!

Ingredients:

• leek
• carrots
• celery
• celery
• parsnip
• parsley
• salt

have time I all mixed together, combined, then with coarse salt and placed in screw-cap.

This vegetable mixture can aromatize Ruck Zuck all meals. I think it has a very long time.

The only thing I do not really know the exact amount of salt. I just like to feel salted We'll see how it behaves.

One thing is certain, it's much faster to produce, as the dried variety.

Buon Appetito!

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Award favorite blog!

the beginning of the year gives me new Blogger Nata this award, because what can happen to me?
I do not know where it comes from the idea, but I find them good. Sun
get little-known blogs such as my slightly more attention. Love

Thank you for this award Nata and the resulting honor!

many beautiful and extremely creative and ad-free blog!

the first place, Susanne & Ralf from : cooking platter

The commander of the team writes always varied, healthy and finely seasoned with a pinch of irony.

Then Jutta von: The laurel crown

the finest recipes from Italy, who is not there weak?

Sandra from, respectively: In Kampi woman's kitchen

beautiful stories and more from real life .

Here, "rate my man," Peter von : main thing is that it tastes

He has a long conversation with his Thai - very impressed recipes .

On I'd prefer the award to many other blogs forgiven, but we can not. The rules of the game that is this:

"You have been awarded the Award and would like to pass it to?
Create a post by you post the Love Blog image and the instructions reinkopierst (= the text you are reading). You should also link to the blog of the person who gave you the award and let them know via comment in her blog that you accept the Award and its Award can be the link of your posts there.
Then you are thinking about you 3-5 favorite blogs that you also link in your post and comment by the owners of each function will inform that they tagged were here and also the links angibst of the post, in which the declaration is.
love Blogger community: The aim of this action is less well known, good blog to bring to light. So I would ask you not to blog items that have already been 3,000 readers daily, but talented beginners and people who blog but has been a while, but still not known. "

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trailer for John Carpenter's THE WARD! Iceland

John Carpenter's most recent feature film, THE WARD approaches the cinema screens. It is Carpenter's first film in the SF-Horror GHOSTS OF MARS, 2001 (the well known, no one wanted ... except me) and the two TV episodes of MASTERS OF HORROR by 2005/06. So far the film has been running only at festivals, the IMDB now lists a start date for England: 21 January 2011. Hopefully, that he also reached the German cinema!

The poster is seriously irrelevant (maybe this quick pieced copy still follows a more exciting), but it's now also see a rather chic Trailer:



Here you go to the official website of the film - where there is to see some behind-the-scenes clips (and with a very nice side effect can come up).

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Sorry, still chicken, but guaranteed the last moment!

Yes, I have made with the beautiful breasts of chicken soup, a jelly. In the lower part of the jelly can see the dark meat of the leg disc, I had to cook yourself. Also, I was still to blanched carrots and peppercorns.

I reduced the broth so the taste was very strong and tasted of spices easily.
This is intentional, because the cooling, loses some of it back and it tastes milder.

Here is the only part of the molecular gastronomy, which I can call my own. The Netzt is so fine, except there is nothing superfluous. All turbidity remain in power.

with a good splash of wine vinegar I tasted starting with 2 sheets of gelatine, I brought the broth to a halt.

The Lord made a matter of taste, his beloved fried potatoes, which he may well.

Buon Appetito!

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What am I saying .....

...... is this:
So it continues with the chicken soup on New Year's Eve and New Year, serve the poor animal must still.
unbelievable how much meat there is to it.
It made sense to make a lasagna, because I had accidentally frozen pasta dough.
times because I had prepared what.

ingredients, Sugo:

• Meat scraps from the soup chicken
• vegetables like: carrots, celery, parsnips, onions, garlic
• chicken broth
• 1 can of tomatoes
• salt & pepper
• Chili

ingredients bechamel:

• 2 tablespoons butter
• 1 tablespoon flour
• grated 1 cup chicken broth
• 1 / 2 cup cream
• nutmeg fresh
• Parmesan cheese rubbed

day 2 in the new year I fiselte so the meat remains from skeleton from.

the less beautiful parts I worked with the vegetables into a sauce.
What I did to the beautiful parts that you can learn in the next post.

whiz whoosh, from layered in the form: alternating pasta, sauce, bechamel sauce, cover it, sprinkled with cheese and put in the oven.
Finally time to grab the new Christmas reading.

had finished the chicken lasagna. Unfortunately, because I knew
not know who was the murderer. The lasagna was finished after 25 minutes, the Book but not yet. What said Zeus, or have food the Sicilians as their own God or read? I chose both, one after the other.
Oh, the title of the book? The Sicilian opera, by Andrea Camilleri. The title of the opera: "The brewers of Preston."
is very readable and in some places, the book is just as hot as the lasagna. The Commissario Montalbano
would have eaten the lasagna completely, but the new prefect of Tuscany, Commissario Puglisi, is not so much a gourmet.
with us in any case it was enough for three people.

bbone appititu!

to cook

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of the Living Dead (2006)

Bruno Mattei was what they most accurately by the term " Tinker describes. The former editor has directed and wrote with verve pretty much turned everything that was just asked and trending slightly from much higher quality models made: whether zombie movie or women's prison drama, whether action thriller or Mondo shocker, the good Bruno was burning low, and delivered normally starting with the smallest budgets wondrous Audibles - bumpy stages and zusammengestöpselt, happy times together stolen from American models complete dialogues and plot lines, and then dressed up sometimes snappy with archive material from all other films. In his last years, Mattei with producer Gianni Paolucci was suddenly again a very active around the world, he turned to Winzbudgets and digital camera, a number of cheap genre goods that were virtually the Italian Exploitationkino once more: zombies, torture, sex, cannibals and women's prisons. What a legacy.

ICELAND OF THE LIVING DEAD is Matteis penultimate film, and it is admittedly rather clumsy made, that bares a moldy zombie on the cover of the teeth and below, "director Bruno Mattei is as if it were a celebrity photo from the Bunte. In the shot on the Philippines Untotenspektakel a boat crew stranded on a sinister island where attacked 400 years ago English soldiers under the zombie epidemic around. The crew takes refuge from the conquistadores resurrected into a fortress ruins, but where the mysterious things going on ...

Now Bruno was indeed always been more their own ideas more embarrassed than his movie counterparts - Matteis CONTAMINATOR example, does not just vague memories of Cameron's ALIENS - and it also surprised at the ICELAND OF THE LIVING DEAD unlikely that several scenes and sequences almost 1:1 from the movie GHOST SHIP was written off. Right at the beginning of the sequence, when the rescue crew comes suddenly, with their boat to the island, is solved exactly like the moment where is the ghost ship ghost ship found. Later we see for example the sequence again, where the captain in a quiet little room with a glass of a high percentage of a spirit lifts (in GHOST SHIP was the captain of the ghost ship, here it is The former leader of the conquistadors), and also the scene where the black crew member from a seemingly spirit seduced musically and then killed is (because there is in the fortress no elevator shafts like the ghost ship is here inexpensive legally simply brandished only the knife). Although there are actually about zombies and not about ghosts, the difference is simply not taken as accurate, and thus is haunted just simply a bit in zombie fort. If you had not seen any ghosts scene before, it would be an almost charming idea.

Luckily steals Mattei, not only for GHOST SHIP. At one point a zombie grabs a woman and drags them towards the doorway, where her eye then approaches a large wooden splinter. But maybe it's just coincidence that the sequence is very reminiscent of Lucio Fulcis ZOMBIE - but where only meet the latter film in the eye and actually splinters! Still early in the film can Mattei, two people about the conquistadors cemetery walk, and while the woman shudder, calls the man: "They're coming to get you!" - Whereupon also appears good, the first zombie. (If one is benevolent, one can understand the Romero-time course, as intertextual reference.) And at one point Mattei takes even a scene from his own zombie movie LIGHT OF THE LIVING DEAD (where even a brave man came dangerously close to the zombies and wants to annoy with hingehaltenem arm). to steal from himself called a "style", it says so, and when Bruno's style includes the excessive Abfrühstücken cinematic role models, then one can confidently say that he remains entirely faithful here.

But we entertain us a little about the acting characters. Put it this time friendly: nice group would probably have their difficulties early in the morning so, a packet of breakfast cereal to open and the milk will not pour directly into the box. The intellectual challenge starts at the first zombie attack, where an individual is angewankt undead, while two people standing around helplessly, trying a third party to get at the decaying figure with a few karate kicks. "We have to help him," the woman decides, and then they run away and leave her alone dude with the zombie, rather than to any third attack. "We have to go back and help him" are somewhere in the forest they hear a scream, stay discuss and the woman says, "No, he has given his life for us and we must seize the opportunity," says the guy, and while they are in the background Ausdiskussion already various zombies angestolpert. A little later the boy alone on the boat tried to repair the machines attacked by zombies, and just press a red button on the safe side, after which the ship passed in a huge explosion. I say it's always: On these buttons should at least be marked "Caution" in clearly legible.

After the occupation has brought to the undead in the fortress in supposed safety, the individual people spend much time trying to sneak through the halls alone, and to show always surprised anew when wavering somewhere Figures hide. The blacks from the Force, was able to observe just a kind of zombie apparition tells his colleagues about it who promptly doubt his sanity: supernatural occurrences? Here? On this small island zombie? Meanwhile, one of the boys found in the cellar several large barrels of wine and immediately begins to seek drunk with good wine (good opportunity by the way, the set scene from GHOST SHIP warm). Eventually, the troops found a valuable treasure Déjà vu and understood the plan to build a raft to leave the island. Various film borrowed from a previously mentioned complications but make sure that the captain is crazy and then imprisoned. Was that before or after one has announced the figures, he must go out and grab some fresh air? Oh, it's all so complex.

in the introductory paragraph to hide itself already two words may be inferred that the technical quality of the film: "cheap" and "digital camera". In fact, ICELAND OF THE LIVING DEAD has a wonderful student video camera look, which will of course by the cheap sets (we use the word in the most generous sense) and the equally weltspartagsinspirierte facilities adequate correlation. It is a cameraman Luigi Ciccarese still the undisputed hero of the day. After all, he manages to illuminate the pictures full of atmosphere do right effort, however, the performer, grimace and gesticulate a lot and it really just a little bit of work remaining. Actress Yvette Yzon filled her resume by the way next to a small handful of Phillippi African productions mainly from the late work of Bruno Mattei, what you really can only be described as brave.

Who has not noticed the way that ICELAND OF THE LIVING DEAD is a wonderful, tearful pleasure, can not be helped really. Rest in Peace, Bruno. We miss you.

More Bruno Mattei:
The Hell of the Living Dead (1980)
Roboman (1988)

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Iceland of the Living Dead (Italy 2006)
Original title: L'isola dei morti viventi
Director: Vincent Dawn (Bruno Mattei =)
book: Antonio Tentori
Camera: Luigi Ciccarese
Starring: Yvette Yzon, Alvin Anson, Ronald Russo "(= Gaetano Russo), Ydalia Suarez, James L. Gaines Sr., Miguel Franco, Thomas Wall
word length: 94 minutes Rated
: 16

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Almost a boiled Misto!

home a real boiled Misto is almost impossible. Exactly, because includes at least six different types of meat inside.
Namely: salted ox tongue, ox tail, prime rib, veal head, pork sausage (the latter, we had already eaten at New Year) or pigskin, and chicken.

The chicken I had cooked Year's Eve and I had only two varieties, chicken soup and exceptionally have a leg disc. Which did not belong in the program, I laughed at the butcher to d. V., and since man / woman shows off quite some times. Was New Year indeed.
The vegetables I was then very ajour. Since there were carrots, fennel, celery, celeriac, parsnip and the bargain the rest of the polenta, the day before.

The vegetables I cooked with the chicken soup, but they gave to the first half an hour before the end of cooking. They were still crunchy, but had a wonderful flavor added.

At this point I would even break a lance for the common house, yard and warehouse carrot, ie the Biomöhre par. I do believe that it is largely underestimated. Such a carrot taste I have long since tasted. Roh just like when cooked. A very intense, möhriger taste.

The whole thing was accompanied by two tasty sauces. The salsa verde , say the green sauce

and Salsa d'avie , a walnut sauce.

Both sauces recipes I once brought back from Italy. The first from the Veneto and the second from Piedmont. Both fit the way, also excellent with grilled vegetables.

Ingredients:

Salsa verde

• 1 bunch parsley
• an anchovy, salted
• 1 tablespoon capers
• 5 small cucumbers
• 1 shallot
• 2 garlic cloves
• 1 tablespoon bread crumbs
• pepper
• olive oil
• puree 1 / 2 chili pepper

all ingredients in blender. Add enough oil until the mixture is homogeneous.

Salsa d'avie

• 100 g walnut kernels are determined left over from Christmas
• 100 g honey
• 2 cloves garlic 1 tablespoon hot mustard
• 1 EL wine vinegar
• chicken broth, so much until a creamy sauce

These ingredients I've broken in the large mortar. Every time I have to when serving, add some broth, because the sauce thickens slightly.

We then drank a red wine from South Africa that was supposed to be the Christmas wine . But since we only ate fish and shellfish over the Christmas holidays, he was left, and we enjoyed on New Year's Day.

Later, the fire, we drank this Brahms. And that we heard the right music.
It was a beautiful beginning for us.

Buon Appetito!